1
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Kenzhekhanova M, Mukhametov A, Gaisin I, Mamayeva L. Multimodal intelligent approach to low-temperature atmospheric plasma processing of apple slices before drying. FOOD SCI TECHNOL INT 2024:10820132241274966. [PMID: 39169785 DOI: 10.1177/10820132241274966] [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: 08/23/2024]
Abstract
This study presents a comprehensive analysis of the impact of plasma treatment on the browning inhibition. A 30 min plasma treatment resulted in a pronounced decrease in the concentration of flavan-3-ols, which play a pivotal role in antioxidant defense and browning prevention. This significant reduction is likely due to plasma-induced oxidative stress, which can lead to the breakdown of these compounds or their conversion into other phenolic structures. Simultaneously, a slight increase in dihydrochalcones and flavonols was observed, suggesting a selective effect of plasma on different phenolic classes. The increase in these compounds could be attributed to the plasma's ability to induce specific reactions that generate these phenolics from other precursors present in the apples. The reduction in flavan-3-ols may affect the antioxidant capacity and health benefits associated with the apples, while the increase in dihydrochalcones and flavonols could have a positive impact on the flavor profile and potential health-promoting properties. Moreover, these modifications could contribute to the extension of shelf-life and maintenance of sensory qualities, making plasma treatment a valuable tool in the food industry for enhancing product stability and consumer appeal.
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Affiliation(s)
- Mereke Kenzhekhanova
- Department of Technology and Food Safety, Kazakh National Agrarian Research University, Almaty, Kazakhstan
| | - Almas Mukhametov
- Department of Technology and Food Safety, Kazakh National Agrarian Research University, Almaty, Kazakhstan
| | - Irek Gaisin
- Department of High-Energy Processes and Assemblies, Naberezhnye Chelny Institute (branch) Kazan Federal University, Naberezhnye Chelny, Russia
| | - Laura Mamayeva
- Department of Technology and Food Safety, Kazakh National Agrarian Research University, Almaty, Kazakhstan
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2
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Elcik BE, Kirkin C. Quality and antioxidant activity of dandelion root infusions as affected by cold plasma pretreatment. Food Sci Nutr 2024; 12:526-533. [PMID: 38268864 PMCID: PMC10804085 DOI: 10.1002/fsn3.3791] [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: 08/23/2023] [Revised: 10/06/2023] [Accepted: 10/13/2023] [Indexed: 01/26/2024] Open
Abstract
Ground and unground dandelion roots were subjected to dielectric barrier discharge cold plasma (DBDCP) at 40 kV for 0 (control), 10, or 20 min. Then, infusions of the pretreated dandelion roots in water were prepared, and the changes in color, total phenolic content (TPC), antioxidant activity, and sensory properties were investigated. The 20-min pretreatment increased the b* value, TPC, antioxidant activity, and sage odor of the ground dandelion root infusions compared with the control, whereas decreases in the TPC, antioxidant activity, and sage odor were noted in the 10-min pretreated infusions of the unground roots. DBDCP pretreatment did not affect the overall likeliness of infusions of ground and unground roots. In addition, the TPC, antioxidant activity, and overall likeliness of infusions of the ground dandelion roots were higher than those of the unground samples. In conclusion, it can be said that the DBDCP pretreatment can be utilized to improve the TPC and antioxidant activity of ground dandelion roots.
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Affiliation(s)
- Berfin Eda Elcik
- Department of Food Engineering, Faculty of Chemical and Metallurgical EngineeringIstanbul Technical UniversityIstanbulTürkiye
| | - Celale Kirkin
- Department of Food Engineering, Faculty of Chemical and Metallurgical EngineeringIstanbul Technical UniversityIstanbulTürkiye
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3
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Khumsupan D, Lin SP, Hsieh CW, Santoso SP, Chou YJ, Hsieh KC, Lin HW, Ting Y, Cheng KC. Current and Potential Applications of Atmospheric Cold Plasma in the Food Industry. Molecules 2023; 28:4903. [PMID: 37446565 DOI: 10.3390/molecules28134903] [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: 05/22/2023] [Revised: 06/17/2023] [Accepted: 06/19/2023] [Indexed: 07/15/2023] Open
Abstract
The cost-effectiveness and high efficiency of atmospheric cold plasma (ACP) incentivise researchers to explore its potentials within the food industry. Presently, the destructive nature of this nonthermal technology can be utilised to inactivate foodborne pathogens, enzymatic ripening, food allergens, and pesticides. However, by adjusting its parameters, ACP can also be employed in other novel applications including food modification, drying pre-treatment, nutrient extraction, active packaging, and food waste processing. Relevant studies were conducted to investigate the impacts of ACP and posit that reactive oxygen and nitrogen species (RONS) play the principal roles in achieving the set objectives. In this review article, operations of ACP to achieve desired results are discussed. Moreover, the recent progress of ACP in food processing and safety within the past decade is summarised while current challenges as well as its future outlook are proposed.
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Affiliation(s)
- Darin Khumsupan
- Institute of Biotechnology, College of Bioresources and Agriculture, National Taiwan University, Taipei City 106319, Taiwan
| | - Shin-Ping Lin
- School of Food Safety, Taipei Medical University, Taipei City 110, Taiwan
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 402, Taiwan
| | | | - Yu-Jou Chou
- Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei City 106319, Taiwan
| | - Kuan-Chen Hsieh
- Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei City 106319, Taiwan
| | - Hui-Wen Lin
- Department of Optometry, Asia University, Taichung City 41354, Taiwan
| | - Yuwen Ting
- Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei City 106319, Taiwan
| | - Kuan-Chen Cheng
- Institute of Biotechnology, College of Bioresources and Agriculture, National Taiwan University, Taipei City 106319, Taiwan
- Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei City 106319, Taiwan
- Department of Optometry, Asia University, Taichung City 41354, Taiwan
- Department of Medical Research, China Medical University Hospital, Taichung City 404327, Taiwan
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4
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Sahun M, Privat-Maldonado A, Lin A, De Roeck N, Van der Heyden L, Hillen M, Michiels J, Steenackers G, Smits E, Ariën KK, Jorens PG, Delputte P, Bogaerts A. Inactivation of SARS-CoV-2 and Other Enveloped and Non-Enveloped Viruses with Non-Thermal Plasma for Hospital Disinfection. ACS SUSTAINABLE CHEMISTRY & ENGINEERING 2023; 11:5206-5215. [PMID: 37034498 PMCID: PMC10068876 DOI: 10.1021/acssuschemeng.2c07622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/24/2022] [Revised: 03/10/2023] [Indexed: 06/19/2023]
Abstract
As recently highlighted by the SARS-CoV-2 pandemic, viruses have become an increasing burden for health, global economy, and environment. The control of transmission by contact with contaminated materials represents a major challenge, particularly in hospital environments. However, the current disinfection methods in hospital settings suffer from numerous drawbacks. As a result, several medical supplies that cannot be properly disinfected are not reused, leading to severe shortages and increasing amounts of waste, thus prompting the search for alternative solutions. In this work, we report that non-thermal plasma (NTP) can effectively inactivate SARS-CoV-2 from non-porous and porous materials commonly found in healthcare facilities. We demonstrated that 5 min treatment with a dielectric barrier discharge NTP can inactivate 100% of SARS-CoV-2 (Wuhan and Omicron strains) from plastic material. Using porcine respiratory coronavirus (surrogate for SARS-CoV-2) and coxsackievirus B3 (highly resistant non-enveloped virus), we tested the NTP virucidal activity on hospital materials and obtained complete inactivation after 5 and 10 min, respectively. We hypothesize that the produced reactive species and local acidification contribute to the overall virucidal effect of NTP. Our results demonstrate the potential of dielectric barrier discharge NTPs for the rapid, efficient, and low-cost disinfection of healthcare materials.
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Affiliation(s)
- Maxime Sahun
- Plasma
Lab for Applications in Sustainability and Medicine—Antwerp
(PLASMANT), Department of Chemistry, University
of Antwerp, Universiteitsplein 1, 2610 Antwerp, Belgium
| | - Angela Privat-Maldonado
- Plasma
Lab for Applications in Sustainability and Medicine—Antwerp
(PLASMANT), Department of Chemistry, University
of Antwerp, Universiteitsplein 1, 2610 Antwerp, Belgium
- Center
for Oncological Research (CORE), Integrated Personalized & Precision
Oncology Network (IPPON), University of
Antwerp, Universiteitsplein
1, 2610 Antwerp, Belgium
| | - Abraham Lin
- Plasma
Lab for Applications in Sustainability and Medicine—Antwerp
(PLASMANT), Department of Chemistry, University
of Antwerp, Universiteitsplein 1, 2610 Antwerp, Belgium
- Center
for Oncological Research (CORE), Integrated Personalized & Precision
Oncology Network (IPPON), University of
Antwerp, Universiteitsplein
1, 2610 Antwerp, Belgium
| | - Naomi De Roeck
- Laboratory
for Microbiology, Parasitology and Hygiene (LMPH), Faculty of Pharmaceutical,
Biomedical and Veterinary Sciences, University
of Antwerp, Universiteitsplein
1, 2610 Antwerp, Belgium
| | - Lisa Van der Heyden
- Plasma
Lab for Applications in Sustainability and Medicine—Antwerp
(PLASMANT), Department of Chemistry, University
of Antwerp, Universiteitsplein 1, 2610 Antwerp, Belgium
- Center
for Oncological Research (CORE), Integrated Personalized & Precision
Oncology Network (IPPON), University of
Antwerp, Universiteitsplein
1, 2610 Antwerp, Belgium
| | - Michaël Hillen
- Industrial
Vision Lab (InViLab), Department of Electromechanical Engineering, University of Antwerp, Groenenborgerlaan 171, 2020 Antwerp, Belgium
| | - Johan Michiels
- Virology
Unit, Department of Biomedical Sciences, Institute of Tropical Medicine Antwerp, Nationalestraat 155, 2000 Antwerp, Belgium
| | - Gunther Steenackers
- Industrial
Vision Lab (InViLab), Department of Electromechanical Engineering, University of Antwerp, Groenenborgerlaan 171, 2020 Antwerp, Belgium
| | - Evelien Smits
- Center
for Oncological Research (CORE), Integrated Personalized & Precision
Oncology Network (IPPON), University of
Antwerp, Universiteitsplein
1, 2610 Antwerp, Belgium
| | - Kevin K. Ariën
- Laboratory
for Microbiology, Parasitology and Hygiene (LMPH), Faculty of Pharmaceutical,
Biomedical and Veterinary Sciences, University
of Antwerp, Universiteitsplein
1, 2610 Antwerp, Belgium
- Virology
Unit, Department of Biomedical Sciences, Institute of Tropical Medicine Antwerp, Nationalestraat 155, 2000 Antwerp, Belgium
| | - Philippe G. Jorens
- Department
of Intensive Care Medicine, Antwerp University
Hospital, Wilrijkstraat
10, 2650 Antwerp, Belgium
- Laboratory
of Experimental Medicine and Pediatrics (LEMP), University of Antwerp, Universiteitsplein 1, 2610 Antwerp, Belgium
| | - Peter Delputte
- Laboratory
for Microbiology, Parasitology and Hygiene (LMPH), Faculty of Pharmaceutical,
Biomedical and Veterinary Sciences, University
of Antwerp, Universiteitsplein
1, 2610 Antwerp, Belgium
| | - Annemie Bogaerts
- Plasma
Lab for Applications in Sustainability and Medicine—Antwerp
(PLASMANT), Department of Chemistry, University
of Antwerp, Universiteitsplein 1, 2610 Antwerp, Belgium
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5
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Farooq S, Dar AH, Dash KK, Srivastava S, Pandey VK, Ayoub WS, Pandiselvam R, Manzoor S, Kaur M. Cold plasma treatment advancements in food processing and impact on the physiochemical characteristics of food products. Food Sci Biotechnol 2023; 32:621-638. [PMID: 37009036 PMCID: PMC10050620 DOI: 10.1007/s10068-023-01266-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 01/16/2023] [Accepted: 01/26/2023] [Indexed: 02/17/2023] Open
Abstract
Cold plasma processing is a nonthermal approach that maintains food quality while minimizing the effects of heat on its nutritious qualities. Utilizing activated, highly reactive gaseous molecules, cold plasma processing technique inactivates contaminating microorganisms in food and packaging materials. Pesticides and enzymes that are linked to quality degradation are currently the most critical issues in the fresh produce industry. Using cold plasma causes pesticides and enzymes to degrade, which is associated with quality deterioration. The product surface characteristics and processing variables, such as environmental factors, processing parameters, and intrinsic factors, need to be optimized to obtain higher cold plasma efficiency. The purpose of this review is to analyse the impact of cold plasma processing on qualitative characteristics of food products and to demonstrate the effect of cold plasma on preventing microbiological concerns while also improving the quality of minimally processed products.
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Affiliation(s)
- Salma Farooq
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, India
| | - Kshirod Kumar Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal India
| | - Shivangi Srivastava
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh India
| | - Vinay Kumar Pandey
- Department of Biotechnology, Axis Institute of Higher Education, Kanpur, Uttar Pradesh India
| | - Wani Suhana Ayoub
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, India
| | - R. Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala 671124 India
| | - Sobiya Manzoor
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, India
| | - Mandeep Kaur
- Amity Institute of Food Technology Department, Amity University, Noida, Uttar Pradesh 201313 India
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6
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Han I, Mumtaz S, Choi EH. Nonthermal Biocompatible Plasma Inactivation of Coronavirus SARS-CoV-2: Prospects for Future Antiviral Applications. Viruses 2022; 14:2685. [PMID: 36560689 PMCID: PMC9785490 DOI: 10.3390/v14122685] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 11/25/2022] [Accepted: 11/28/2022] [Indexed: 12/05/2022] Open
Abstract
The coronavirus disease (COVID-19) pandemic has placed a massive impact on global civilization. Finding effective treatments and drugs for these viral diseases was crucial. This paper outlined and highlighted key elements of recent advances in nonthermal biocompatible plasma (NBP) technology for antiviral applications. We searched for papers on NBP virus inactivation in PubMed ePubs, Scopus, and Web of Science databases. The data and relevant information were gathered in order to establish a mechanism for NBP-based viral inactivation. NBP has been developed as a new, effective, and safe strategy for viral inactivation. NBP may be used to inactivate viruses in an ecologically friendly way as well as activate animal and plant viruses in a number of matrices. The reactive species have been shown to be the cause of viral inactivation. NBP-based disinfection techniques provide an interesting solution to many of the problems since they are simply deployable and do not require the resource-constrained consumables and reagents required for traditional decontamination treatments. Scientists are developing NBP technology solutions to assist the medical community in dealing with the present COVID-19 outbreak. NBP is predicted to be the most promising strategy for battling COVID-19 and other viruses in the future.
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Affiliation(s)
- Ihn Han
- Department of Plasma Bio-Display, Kwangwoon University, Seoul 01897, Republic of Korea
- Plasma Bioscience Research Center (PBRC), Applied Plasma Medicine Center, Kwangwoon University, Seoul 01897, Republic of Korea
| | - Sohail Mumtaz
- Plasma Bioscience Research Center (PBRC), Applied Plasma Medicine Center, Kwangwoon University, Seoul 01897, Republic of Korea
- Department of Electrical and Biological Physics, Kwangwoon University, Seoul 01897, Republic of Korea
| | - Eun Ha Choi
- Department of Plasma Bio-Display, Kwangwoon University, Seoul 01897, Republic of Korea
- Plasma Bioscience Research Center (PBRC), Applied Plasma Medicine Center, Kwangwoon University, Seoul 01897, Republic of Korea
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7
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Velebit B, Milojević L, Baltić T, Grković N, Gummalla S, Velebit M, Škoko I, Mojsova S, Putnik P. Efficacy of cold atmospheric plasma for inactivation of viruses on raspberries. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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8
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Hozák P, Jirešová J, Khun J, Scholtz V, Julák J. Shelf life prolongation of fresh strawberries by nonthermal plasma treatment. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- P. Hozák
- Department of Physics and Measurements University of Chemistry and Technology Prague Prague Czech Republic
| | - J. Jirešová
- Department of Physics and Measurements University of Chemistry and Technology Prague Prague Czech Republic
| | - J. Khun
- Department of Physics and Measurements University of Chemistry and Technology Prague Prague Czech Republic
| | - V. Scholtz
- Department of Physics and Measurements University of Chemistry and Technology Prague Prague Czech Republic
| | - J. Julák
- Institute of Immunology and Microbiology First Faculty of Medicine Charles University and General University Hospital in Prague Prague Czech Republic
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9
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Kumar D, Yadav GP, Dalbhagat CG, Mishra HN. Effects of Cold Plasma on Food Poisoning Microbes and Food Contaminants including Toxins and Allergens: A Review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17010] [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)
- Devesh Kumar
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur West Bengal India
| | - Gorenand Prasad Yadav
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur West Bengal India
| | - Chandrakant Genu Dalbhagat
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur West Bengal India
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur West Bengal India
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10
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Guesmi A, Cherif MM, Baaloudj O, Kenfoud H, Badawi AK, Elfalleh W, Hamadi NB, Khezami L, Assadi AA. Disinfection of corona and myriad viruses in water by non-thermal plasma: a review. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:55321-55335. [PMID: 35661305 PMCID: PMC9165927 DOI: 10.1007/s11356-022-21160-7] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Accepted: 05/24/2022] [Indexed: 05/06/2023]
Abstract
Nowadays, in parallel to the appearance of the COVID-19 virus, the risk of viruses in water increases leading to the necessity of developing novel disinfection methods. This review focuses on the route of virus contamination in water and introduces non-thermal plasma technology as a promising method for the inactivation of viruses. Effects of essential parameters affecting the non-thermal discharge for viral inactivation have been exposed. The review has also illustrated a critical discussion of this technology with other advanced oxidation processes. Additionally, the inactivation mechanisms have also been detailed based on reactive oxygen and nitrogen species.
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Affiliation(s)
- Ahlem Guesmi
- Department of Chemistry, Imam Mohammad Ibn Saud Islamic University (IMSIU), P.O. Box 5701, Riyadh, 11432, Saudi Arabia
| | - Mohamed Majdi Cherif
- Energy, Water, Environment and Process Laboratory, (LR18ES35), National Engineering School of Gabes, University of Gabes, 6072, Gabes, Tunisia
| | - Oussama Baaloudj
- Laboratory of Reaction Engineering, USTHB, BP 32, 16111, Algiers, Algeria
| | - Hamza Kenfoud
- Laboratory of Reaction Engineering, USTHB, BP 32, 16111, Algiers, Algeria
| | - Ahmad K Badawi
- Civil Engineering Department, El-Madina Higher Institute for Engineering and Technology, Giza, 12588, Egypt
| | - Walid Elfalleh
- Energy, Water, Environment and Process Laboratory, (LR18ES35), National Engineering School of Gabes, University of Gabes, 6072, Gabes, Tunisia
| | - Naoufel Ben Hamadi
- Department of Chemistry, Imam Mohammad Ibn Saud Islamic University (IMSIU), P.O. Box 5701, Riyadh, 11432, Saudi Arabia
| | - Lotfi Khezami
- Department of Chemistry, Imam Mohammad Ibn Saud Islamic University (IMSIU), P.O. Box 5701, Riyadh, 11432, Saudi Arabia.
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11
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Wang Q, Pal RK, Yen HW, Naik SP, Orzeszko MK, Mazzeo A, Salvi D. Cold plasma from flexible and conformable paper-based electrodes for fresh produce sanitation: Evaluation of microbial inactivation and quality changes. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108915] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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12
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Sudarsan A, Keener K. Inactivation of spoilage organisms on baby spinach leaves using high voltage atmospheric cold plasma (HVACP) and assessment of quality. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Birania S, Attkan AK, Kumar S, Kumar N, Singh VK. Cold plasma in food processing and preservation: A review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14110] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Sapna Birania
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology CCS Haryana Agricultural University Hisar India
| | - Arun Kumar Attkan
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology CCS Haryana Agricultural University Hisar India
| | - Sunil Kumar
- AICRP on Post Harvest Engineering and Technology, Department of Processing and Food Engineering, College of Agricultural Engineering and Technology CCS Haryana Agricultural University Hisar India
| | - Nitin Kumar
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology CCS Haryana Agricultural University Hisar India
| | - Vijay Kumar Singh
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology CCS Haryana Agricultural University Hisar India
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14
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Jenns K, Sassi HP, Zhou R, Cullen PJ, Carter D, Mai-Prochnow A. Inactivation of foodborne viruses: Opportunities for cold atmospheric plasma. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.006] [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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Thirumdas R. Inactivation of viruses related to foodborne infections using cold plasma technology. J Food Saf 2022. [DOI: 10.1111/jfs.12988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Rohit Thirumdas
- Department of Food Process Technology College of Food Science & Technology, PJTSAU Hyderabad Telangana India
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16
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Kulawik P, Rathod NB, Ozogul Y, Ozogul F, Zhang W. Recent developments in the use of cold plasma, high hydrostatic pressure, and pulsed electric fields on microorganisms and viruses in seafood. Crit Rev Food Sci Nutr 2022; 63:9716-9730. [PMID: 35603708 DOI: 10.1080/10408398.2022.2077298] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Non-thermal processing methods, such as cold plasma (CP), high pressure processing (HPP) and pulsed electric fields (PEF), have been proposed for natural and fresh-like foods to inactivate microorganisms at nearly-ambient or moderate temperature. Since natural, safe, and healthy foods with longer shelf-life are increasingly demanded, these requests are challenging to fulfill by using current thermal processing technologies. Thus, novel preservation technologies based on non-thermal processing methods are required. The aim of this article is to provide recent developments in maintaining seafood safety via CP, HHP, and PEF technologies, as well as their mechanisms of action regarding contamination with food-borne microorganisms. Their application to control parasites, spores and the possibility to eradicate the hazard of SARS-CoV-2 transmission through seafood products are also discussed. CP, HHP, and PEF have been applied to inactivate food-borne microorganisms in the seafood industry. However, the drawbacks for each emerging technology have also been reported. To ensure safety and maintain quality of seafood products, the combination of these processing techniques with natural antimicrobial agents or existing thermal methods may be more applicable in the case of the seafood industry. Further studies are required to examine the effects of these methods on viruses, parasites, and SARS-CoV-2 in seafood.
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Affiliation(s)
- Piotr Kulawik
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture, Kraków, Poland
| | - Nikheel Bhojraj Rathod
- Department of Post-Harvest Management of Meat, Poultry and Fish, Post Graduate Institute of Post-Harvest Management, Raigad, Maharashtra, India
| | - Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Wangang Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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17
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Baek KH, Jang D, Kim T, Park JY, Kim D, Ryoo S, Lee S. Instant inactivation of aerosolized SARS-CoV-2 by dielectric filter discharge. PLoS One 2022; 17:e0268049. [PMID: 35587941 PMCID: PMC9119459 DOI: 10.1371/journal.pone.0268049] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Accepted: 04/15/2022] [Indexed: 01/02/2023] Open
Abstract
This study aimed to evaluate the instant inactivation effect of dielectric filter discharge (DFD) on severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) aerosols. The filter consisted of one layer of ZrO2 beads covered by aluminum mesh electrodes; this porous structure of DFD part generates filter-type surface discharge and reactive oxygen species. In a closed cylindrical chamber, DFD treated air flow containing SARS-CoV-2 aerosols, primarily composed of particle diameters of ≤ 1 μm. A polypropylene melt-blown filter collected the treated bioaerosols for inactivation analysis. Plaque and polymerase chain reaction assays showed that the aerosolized SARS-CoV-2 that passed through the filter were more than 99.84% inactivated with degradation of SARS-CoV-2 genes (ORF1ab and E). However, ozone exposure without DFD passage was not found to be effective for bioaerosol inactivation in plaque assay.
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Affiliation(s)
- Ki Ho Baek
- Department of Nano-Bio Convergence, Korea Institute of Materials Science, Changwon, Republic of Korea
| | - Donghwan Jang
- Clinical Research Centre, Masan National Tuberculosis Hospital, Changwon, Republic of Korea
| | - Taeyoon Kim
- Clinical Research Centre, Masan National Tuberculosis Hospital, Changwon, Republic of Korea
| | - Joo Young Park
- Department of Nano-Bio Convergence, Korea Institute of Materials Science, Changwon, Republic of Korea
| | - Dojoon Kim
- Purunbit, Siheung-si, Gyeonggi-do, Republic of Korea
| | - Sungweon Ryoo
- Clinical Research Centre, Masan National Tuberculosis Hospital, Changwon, Republic of Korea
| | - Seunghun Lee
- Department of Nano-Bio Convergence, Korea Institute of Materials Science, Changwon, Republic of Korea
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18
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Hernández-Torres CJ, Reyes-Acosta YK, Chávez-González ML, Dávila-Medina MD, Kumar Verma D, Martínez-Hernández JL, Narro-Céspedes RI, Aguilar CN. Recent trends and technological development in plasma as an emerging and promising technology for food biosystems. Saudi J Biol Sci 2022; 29:1957-1980. [PMID: 35531194 PMCID: PMC9072910 DOI: 10.1016/j.sjbs.2021.12.023] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 11/26/2021] [Accepted: 12/09/2021] [Indexed: 01/18/2023] Open
Abstract
The rising need for wholesome, fresh, safe and “minimally-processed” foods has led to pioneering research activities in the emerging non-thermal technology of food processing. Cold plasma is such an innovative and promising technology that offers several potential applications in the food industry. It uses the highly reactive, energetic and charged gas molecules and species to decontaminate the food and package surfaces and preserve the foods without causing thermal damage to the nutritional and quality attributes of food. Cold plasma technology showed promising results about the inactivation of pathogens in the food industry without affecting the food quality. It is highly effective for surface decontamination of fruits and vegetables, but extensive research is required before its commercial utilization. Recent patents are focused on the applications of cold plasma in food processing and preservation. However, further studies are strongly needed to scale up this technology for future commercialization and understand plasma physics for getting better results and expand the applications and benefits. This review summarizes the emerging trends of cold plasma along with its recent applications in the food industry to extend shelf life and improve the quality of food. It also gives an overview of plasma generation and principles including mechanism of action. Further, the patents based on cold plasma technology have also been highlighted comprehensively for the first time.
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Affiliation(s)
- Catalina J. Hernández-Torres
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Yadira K. Reyes-Acosta
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
- Corresponding authors at: Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, West Bengal, India.
| | - Mónica L. Chávez-González
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Miriam D. Dávila-Medina
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, West Bengal, India
- Corresponding authors at: Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, West Bengal, India.
| | - José L. Martínez-Hernández
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Rosa I. Narro-Céspedes
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Cristóbal N. Aguilar
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
- Corresponding authors at: Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, West Bengal, India.
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19
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Ezzatpanah H, Gómez‐López VM, Koutchma T, Lavafpour F, Moerman F, Mohammadi M, Raheem D. New food safety challenges of viral contamination from a global perspective: Conventional, emerging, and novel methods of viral control. Compr Rev Food Sci Food Saf 2022; 21:904-941. [DOI: 10.1111/1541-4337.12909] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 12/13/2021] [Accepted: 12/16/2021] [Indexed: 12/11/2022]
Affiliation(s)
- Hamid Ezzatpanah
- Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran
| | | | - Tatiana Koutchma
- Guelph Research and Development Center Agriculture and Agri‐Food Canada Guelph Ontario Canada
| | | | - Frank Moerman
- Department of Chemistry Catholic University of Leuven ‐ KU Leuven Leuven Belgium
| | | | - Dele Raheem
- Arctic Centre (NIEM) University of Lapland Rovaniemi Finland
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20
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Katsigiannis AS, Bayliss DL, Walsh JL. Cold plasma for the disinfection of industrial food‐contact surfaces: An overview of current status and opportunities. Compr Rev Food Sci Food Saf 2022; 21:1086-1124. [DOI: 10.1111/1541-4337.12885] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 10/26/2021] [Accepted: 11/16/2021] [Indexed: 12/14/2022]
Affiliation(s)
| | - Danny L. Bayliss
- Processing & Production Research Department Campden BRI Gloucestershire UK
| | - James L. Walsh
- Department of Electrical Engineering & Electronics University of Liverpool Liverpool UK
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21
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Assadi I, Guesmi A, Baaloudj O, Zeghioud H, Elfalleh W, Benhammadi N, Khezami L, Assadi AA. Review on inactivation of airborne viruses using non-thermal plasma technologies: from MS2 to coronavirus. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:4880-4892. [PMID: 34796437 PMCID: PMC8601095 DOI: 10.1007/s11356-021-17486-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Accepted: 11/08/2021] [Indexed: 04/12/2023]
Abstract
Although several non-thermal plasmas (NTPs) technologies have been widely investigated in air treatment, very few studies have focused on the inactivation mechanism of viruses by NTPs. Due to its efficiency and environmental compatibility, non-thermal plasma could be considered a promising virus-inactivation technology. Plasma is a partly or fully ionized gas including some species (i.e., electrons, free radicals, ions, and neutral molecules) to oxidize pollutants or inactivate harmful organisms. Non-thermal plasmas are made using less energy and have an active electron at a much higher temperature than bulk gas molecules. This review describes NTPs for virus inactivation in indoor air. The different application processes of plasma for microorganism inactivation at both laboratory and pilot-scale was also reviewed This paper reports on recent advances in this exciting area of viral inactivation identifying applications and mechanisms of inactivation, and summarizing the results of the latest experiments in the literature. Moreover, special attention was paid to the mechanism of virus inactivation. Finally, the paper suggests research directions in the field of airborne virus inactivation using non-thermal plasma.
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Affiliation(s)
- Imen Assadi
- Laboratoire Energie, Eau, Environnement Et Procèdes, ENIG, Université de Gabès, LR18ES356072, Gabès, Tunisia
| | - Ahlem Guesmi
- Department of Chemistry, Imam Mohammad Ibn Saud Islamic University (IMSIU), P.O. Box 5701, 11432, Riyadh, Saudi Arabia
| | - Oussama Baaloudj
- Laboratory of Reaction Engineering, USTHB, BP 32, 16111, Algiers, Algeria
| | - Hichem Zeghioud
- Department of Process Engineering, Badji Mokhtar University, P.O. Box 12, 23000, Annaba, Algeria
| | - Walid Elfalleh
- Laboratoire Energie, Eau, Environnement Et Procèdes, ENIG, Université de Gabès, LR18ES356072, Gabès, Tunisia
| | - Naoufel Benhammadi
- Department of Chemistry, Imam Mohammad Ibn Saud Islamic University (IMSIU), P.O. Box 5701, 11432, Riyadh, Saudi Arabia
| | - Lotfi Khezami
- Department of Chemistry, Imam Mohammad Ibn Saud Islamic University (IMSIU), P.O. Box 5701, 11432, Riyadh, Saudi Arabia
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22
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Shen C, Rao J, Wu Q, Wu D, Chen K. The effect of indirect plasma-processed air pretreatment on the microbial loads, decay, and metabolites of Chinese bayberries. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111998] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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23
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Kim M, Lawson J, Hervé R, Jakob H, Ganapathisubramani B, Keevil CW. Development of a rapid plasma decontamination system for decontamination and reuse of filtering facepiece respirators. AIP ADVANCES 2021; 11:105311. [PMID: 34646586 PMCID: PMC8501973 DOI: 10.1063/5.0067730] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Accepted: 09/24/2021] [Indexed: 06/13/2023]
Abstract
The COVID-19 pandemic has caused a high demand for filtering facepiece respirators (FFRs), which has brought global challenges in sustaining the supply chain for FFRs. Because respirators are basic personal protective equipment to protect frontline healthcare workers against COVID-19, the chronic, global shortage of N95/N99 masks is one of the most urgent threats to our collective ability to save lives from the coronavirus. The reuse of masks may need to be considered as a crisis capacity strategy to ensure continued availability even though most of the masks are considered one-time use. Moreover, environmentalists warn that single-use masks add to the glut of plastic pollution, threatening the health of oceans and marine life. In this study, we develop a method to decontaminate respirators to reuse filtering facepiece respirators. Samples of SARS-CoV-2 are applied to the 4 × 4 cm2 samples of FFP2 and FFP3 respirator materials. The filtration efficiency of plasma treated samples is measured using a planar particle image velocimetry technique with a neutrally charged polydisperse aerosol particle of NaCl. The measured viral decontamination and filtration efficiencies show that the developed plasma decontamination system can achieve a 4-log reduction for the coronavirus without reducing the filtration efficiency of masks after 5-min plasma exposure. The developed plasma decontamination system demonstrates the feasibility to tackle the acute shortages of FFRs in many countries and their environmental and economic burdens against discarding reusable masks.
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Affiliation(s)
- Minkwan Kim
- Aeronautics and Astronautics Engineering Department, University of Southampton, Southampton SO16 7QF, United Kingdom
| | - John Lawson
- Aeronautics and Astronautics Engineering Department, University of Southampton, Southampton SO16 7QF, United Kingdom
| | - Rodolphe Hervé
- School of Biological Sciences, University of Southampton, Southampton SO17 1BJ, United Kingdom
| | - Henrike Jakob
- Aeronautics and Astronautics Engineering Department, University of Southampton, Southampton SO16 7QF, United Kingdom
| | - Bharathram Ganapathisubramani
- Aeronautics and Astronautics Engineering Department, University of Southampton, Southampton SO16 7QF, United Kingdom
| | - Charles W. Keevil
- School of Biological Sciences, University of Southampton, Southampton SO17 1BJ, United Kingdom
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24
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Mao L, Mhaske P, Zing X, Kasapis S, Majzoobi M, Farahnaky A. Cold plasma: Microbial inactivation and effects on quality attributes of fresh and minimally processed fruits and Ready-To-Eat vegetables. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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25
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Zhou C, Okonkwo CE, Inyinbor AA, Yagoub AEA, Olaniran AF. Ultrasound, infrared and its assisted technology, a promising tool in physical food processing: A review of recent developments. Crit Rev Food Sci Nutr 2021; 63:1587-1611. [PMID: 34404303 DOI: 10.1080/10408398.2021.1966379] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Traditional food processing techniques can no longer meet the ever increasing demand for high quality food across the globe due to its low process efficiency, high energy consumption and low product yield. This review article is focused on the mechanism and application of Infrared (IR) and ultrasound (US) technologies in physical processing of food. We herein present the individual use of IR and US (both mono-frequency and multi-frequency levels) as well as IR and US supported with other thermal and non-thermal technologies to improve their food processing performance. IR and US are recent thermal and non-thermal technologies which have now been successfully used in food industries to solve the demerits of conventional processing technologies. These environmentally-friendly technologies are characterized by low energy consumption, reduced processing time, high mass-transfer rates, better nutrient retention, better product quality, less mechanical damage and improved shelf life. This work could be, with no doubt, useful to the scientific world and food industries by providing insights on recent advances in the use of US and IR technology, which can be applied to improve food processing technologies for better quality and safer products.
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Affiliation(s)
- Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Clinton E Okonkwo
- Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, Omu-Aran, Kwara state, Nigeria
| | - Adejumoke A Inyinbor
- Department of Physical Sciences, Industrial Chemistry Programme, Landmark University, Omu-Aran, Kwara State, Nigeria
| | - Abu ElGasim A Yagoub
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Abiola F Olaniran
- Department of Food Science and Nutrition, College of Agricultural Sciences, Landmark University, Omu-Aran, Kwara state, Nigeria
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26
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Application of cold plasma technology in the food industry and its combination with other emerging technologies. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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27
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Aman Mohammadi M, Ahangari H, Zabihzadeh Khajavi M, Yousefi M, Scholtz V, Hosseini SM. Inactivation of viruses using nonthermal plasma in viral suspensions and foodstuff: A short review of recent studies. J Food Saf 2021. [DOI: 10.1111/jfs.12919] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Masoud Aman Mohammadi
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Hossein Ahangari
- Department of Food Science and Technology, Faculty of Nutrition and Food Science Tabriz University of Medical Sciences Tabriz Iran
| | - Maryam Zabihzadeh Khajavi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Mohammad Yousefi
- Department of Food Science and Technology, Faculty of Nutrition and Food Science Tabriz University of Medical Sciences Tabriz Iran
| | - Vladimír Scholtz
- Department of Physics and Measurements University of Chemistry and Technology Prague Prague Czech Republic
| | - Seyede Marzieh Hosseini
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology Shahid Beheshti University of Medical Sciences Tehran Iran
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28
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Lee ES, Jeon YJ, Min SC. Microbial Inactivation and Quality Preservation of Chicken Breast Salad Using Atmospheric Dielectric Barrier Discharge Cold Plasma Treatment. Foods 2021; 10:1214. [PMID: 34072139 PMCID: PMC8226900 DOI: 10.3390/foods10061214] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2021] [Revised: 05/18/2021] [Accepted: 05/25/2021] [Indexed: 11/16/2022] Open
Abstract
Microbiological safety of ready-to-eat foods is paramount for consumer acceptability. The effects of in-package atmospheric dielectric barrier discharge cold plasma (ADCP) treatment on the microbiological safety and quality of model chicken salad (CS) were investigated in this study. CS, packaged in a commercial polyethylene terephthalate container, was treated with ADCP at 24 kV for 2 min. The inactivation of indigenous mesophilic bacteria, Salmonella, and Tulane virus in CS; growth of indigenous mesophilic bacteria and Salmonella in CS; and quality of CS during storage at 4 °C were then investigated. ADCP inactivated indigenous mesophilic bacteria, Salmonella, and Tulane virus by 1.2 ± 0.3 log CFU/g, 1.0-1.5 ± 0.2 log CFU/g, and 1.0 ± 0.1 log PFU/g, respectively. Furthermore, it effectively retarded the growth of the microorganisms, while not significantly affecting the color of chicken, romaine lettuce, and carrot, and the antioxidant capacity of all vegetables throughout storage at the tested temperatures (p > 0.05). The color, smell, and appearance of all vegetables evaluated on day 0 were not significantly different in the sensory test, regardless of the treatment (p > 0.05). Collectively, ADCP treatment effectively decontaminates packaged CS without altering its quality-related properties.
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Affiliation(s)
| | | | - Sea C. Min
- Department of Food Science and Technology, Seoul Women’s University, Seoul 01797, Korea; (E.S.L.); (Y.J.J.)
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29
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Abstract
Nonthermal atmospheric pressure biocompatible plasma (NBP), alternatively called bio-cold plasma, is a partially ionized gas that consists of charged particles, neutral atoms and molecules, photons, an electric field, and heat. Recently, nonthermal plasma-based technology has been applied to bioscience, medicine, agriculture, food processing, and safety. Various plasma device configurations and electrode layouts has fast-tracked plasma applications in the treatment of biological and material surfaces. The NBP action mechanism may be related to the synergy of plasma constituents, such as ultraviolet radiation or a reactive species. Recently, plasma has been used in the inactivation of viruses and resistant microbes, such as fungal cells, bacteria, spores, and biofilms made by microbes. It has also been used to heal wounds, coagulate blood, degrade pollutants, functionalize material surfaces, kill cancers, and for dental applications. This review provides an outline of NBP devices and their applications in bioscience and medicine. We also discuss the role of plasma-activated liquids in biological applications, such as cancer treatments and agriculture. The individual adaptation of plasma to meet specific medical requirements necessitates real-time monitoring of both the plasma performance and the target that is treated and will provide a new paradigm of plasma-based therapeutic clinical systems.
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Affiliation(s)
- Eun H. Choi
- Plasma Bioscience Research Center/Applied Plasma Medicine Center, Department of Electrical and Biological Physics, Kwangwoon University, Seoul, 01897 Republic of Korea
| | - Han S. Uhm
- Canode # 702, 136-11 Tojeong-ro, Mapo-gu, Seoul, 04081 Republic of Korea
| | - Nagendra K. Kaushik
- Plasma Bioscience Research Center/Applied Plasma Medicine Center, Department of Electrical and Biological Physics, Kwangwoon University, Seoul, 01897 Republic of Korea
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30
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Jeon EB, Choi MS, Kim JY, Choi EH, Lim JS, Choi J, Ha KS, Kwon JY, Jeong SH, Park SY. Assessment of potential infectivity of human norovirus in the traditional Korean salted clam product "Jogaejeotgal" by floating electrode-dielectric barrier discharge plasma. Food Res Int 2021; 141:110107. [PMID: 33641974 DOI: 10.1016/j.foodres.2021.110107] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 12/28/2020] [Accepted: 01/02/2021] [Indexed: 11/25/2022]
Abstract
This study investigated the antiviral effects of floating electrode-dielectric barrier discharge (FE-DBD) plasma treatment (1.1 kV, 43 kHz, N2 1.5 m/s, 5-30 min) against human norovirus (HuNoV) GII.4 in Jogaejeotgal Infectivity was assessed using real-time quantitative-PCR (RT-qPCR) following treatment of samples with propidium monoazide (PMA) and sodium lauroyl sarcosinate (Sarkosyl). This study also investigated the effects of FE-DBD plasma treatment on Jogaejeotgal quality (assessed using pH value and Hunter colors). Following inoculation, the average titers of HuNoV GII.4 in Jogaejeotgal significantly (P < 0.05) decreased with increases in the FE-DBD plasma treatment time in both the non-PMA-treated and PMA + Sarkosyl-treated samples; in the non-PMA and PMA + Sarkosyl treated Jogaejeotgal, HuNoV GII.4 titers (log10 copy number/µL) were to: 3.16 and 2.95 (5 min), 2.90 and 2.48 (10 min), 2.82 and 2.40 (15 min), 2.58 and 2.26 (20 min), 2.48 and 2.06 (25 min), and 2.23 and 1.91 (30 min), respectively. The average titers of HuNoV demonstrated significant (P < 0.05) reductions of 0.35 log10 (55.3%) in PMA + Sarkosyl-treated samples compared with the non-PMA treated samples following exposure to 5-30 min of FE-DBD plasma. Reductions of >1-log for HuNoV in PMA + Sarkosyl- treated Jogaejeotgal required treatments of FE-DBD of 5-30 min. Using the first order kinetic model (R2 = 0.95), GII.4 decimal reduction time (D-value) resulting from FE-DBD plasma was 23.75 min. The pH and Hunter colors ("L", "a", and "b") were not significantly different (P > 0.05) between the untreated and FE-DBD plasma-treated Jogaejeotgal. Based on these results, the PMA + Sarkosyl/RT-qPCR method could be assessing HuNoV viability following 5-30 min treatment of FE-DBD plasma. Furthermore, may be an optimal treatment for Jogaejeotgal without altering the food quality (color and pH).
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Affiliation(s)
- Eun Bi Jeon
- Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Republic of Korea
| | - Man-Seok Choi
- Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Republic of Korea
| | - Ji Yoon Kim
- Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Republic of Korea
| | - Eun Ha Choi
- Department of Electrical and Biological Physics, Plasma Bioscience Research Center, Kwangwoon University, Seoul 01987, Republic of Korea
| | - Jun Sup Lim
- Department of Electrical and Biological Physics, Plasma Bioscience Research Center, Kwangwoon University, Seoul 01987, Republic of Korea
| | - Jinsung Choi
- Department of Electrical and Biological Physics, Plasma Bioscience Research Center, Kwangwoon University, Seoul 01987, Republic of Korea
| | - Kwang Soo Ha
- Southeast Sea Fisheries Research Institute, National Institute of Fisheries Science, Tongyeong 53085, Republic of Korea
| | - Ji Young Kwon
- Southeast Sea Fisheries Research Institute, National Institute of Fisheries Science, Tongyeong 53085, Republic of Korea
| | - Sang Hyeon Jeong
- Southeast Sea Fisheries Research Institute, National Institute of Fisheries Science, Tongyeong 53085, Republic of Korea
| | - Shin Young Park
- Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Republic of Korea.
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31
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Shearer AEH, Kniel KE. Effect of Plant-Derived Proteases on Infectivity of Tulane Virus, Murine Norovirus, and Hepatitis A Virus. J Food Prot 2021; 84:418-423. [PMID: 33125048 DOI: 10.4315/jfp-20-296] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Accepted: 10/28/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT Plant-derived proteases, bromelain, papain, and ficin, are broad-acting enzymes with generally recognized as safe status for foods and have current application in several food industries. These proteases have also been reported to have antimicrobial properties. This study investigated the efficacy of commercially prepared bromelain, papain, and ficin, individually and combined (2,500 ppm of crude extract), for inactivation of hepatitis A virus (HAV) and human norovirus surrogates, Tulane virus (TV), and murine norovirus (MNV). Various treatment temperatures (45, 50, or 55°C), times (10 or 60 min), and pH values (5.5 or 7.0) in the presence of cysteine (2 mM) were evaluated. Inactivation was assessed by infectivity in plaque assay for TV and MNV and by median tissue culture infective dose for HAV. No reduction in infectious TV or HAV was attributed to the plant-derived proteases at any of the conditions tested. Infectious MNV was reduced by 1 to 3 log PFU/mL; the most effective treatment was bromelain at pH 7 and 50°C for 10 min. A time course study with MNV in bromelain at 50°C indicated that a 2-log PFU/mL reduction could be achieved within 6 min, but extended treatment of 15 min was still insufficient to eliminate infectious MNV. The lack of or limited efficacy of bromelain, papain, and ficin on HAV, TV, and MNV, even at elevated temperatures and exposure times, suggests the plant-derived proteases are not commercially applicable for inactivation of virus on commodities or materials that could not also withstand mild heat treatment. The variable susceptibilities observed between TV and MNV illustrate limitations in utilization of surrogates for predicting pathogen behavior for a structure-specific treatment. HIGHLIGHTS
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Affiliation(s)
- Adrienne E H Shearer
- Department of Animal and Food Sciences, University of Delaware, Newark, Delaware 19716, USA
| | - Kalmia E Kniel
- Department of Animal and Food Sciences, University of Delaware, Newark, Delaware 19716, USA
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32
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Chitrakar B, Zhang M, Bhandari B. Improvement strategies of food supply chain through novel food processing technologies during COVID-19 pandemic. Food Control 2021; 125:108010. [PMID: 33679006 PMCID: PMC7914018 DOI: 10.1016/j.foodcont.2021.108010] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 02/05/2021] [Accepted: 02/21/2021] [Indexed: 12/24/2022]
Abstract
Coronavirus disease-19 (COVID-19) is a contagious disease caused by a novel corona virus (SARS-CoV-2). No medical intervention has yet succeeded, though vaccine success is expected soon. However, it may take months or years to reach the vaccine to the whole population of the world. Therefore, the technological preparedness is worth to discuss for the smooth running of food processing activities. We have explained the impact of the COVID-19 pandemic on the food supply chain (FSC) and then discussed the technological interventions to overcome these impacts. The novel and smart technologies during food processing to minimize human-to-human and human-to-food contact were compiled. The potential virus-decontamination technologies were also discussed. Finally, we concluded that these technologies would make food processing activities smarter, which would ultimately help to run the FSC smoothly during COVID-19 pandemic.
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Affiliation(s)
- Bimal Chitrakar
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China.,International Joint Laboratory on Food Safety, Jiangnan University, 214122, Wuxi, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, 4072, Australia
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33
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Abstract
Abstract
Purpose of Review
The market for minimally processed products is constantly growing due to consumer demand. Besides food safety and increased shelf life, nutritional value and sensory appearance also play a major role and have to be considered by the food processors. Therefore, the purpose of the review was to summarize recent knowledge about important alternative non-thermal physical technologies, including both those which are actually applied (e.g. high-pressure processing and irradiation) and those demonstrating a high potential for future application in raw meat decontamination (e.g. pulsed light UV-C and cold plasma treatment). The evaluation of the methods is carried out with respect to efficiency, preservation of food quality and consumer acceptance.
Recent Findings
It was evident that significantly higher bacterial reductions are achieved with gamma-ray, electron beam irradiation and high pressure, followed by pulsed light, UV-C and cold plasma, with ultrasound alone proving the least effective. As a limitation, it must be noted that sensory deviations may occur and that legal approvals may have to be applied for.
Summary
In summary, it can be concluded that physical methods have the potential to be used for decontamination of meat surfaces in addition to common hygiene measures. However, the aim of future research should be more focused on the combined use of different technologies to further increase the inactivation effects by keeping meat quality at the same time.
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Filipić A, Dobnik D, Tušek Žnidarič M, Žegura B, Štern A, Primc G, Mozetič M, Ravnikar M, Žel J, Gutierrez Aguirre I. Inactivation of Pepper Mild Mottle Virus in Water by Cold Atmospheric Plasma. Front Microbiol 2021; 12:618209. [PMID: 33584622 PMCID: PMC7877120 DOI: 10.3389/fmicb.2021.618209] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Accepted: 01/04/2021] [Indexed: 11/18/2022] Open
Abstract
Water scarcity is one of the greatest threats for human survival and quality of life, and this is increasingly contributing to the risk of human, animal and plant infections due to waterborne viruses. Viruses are transmitted through polluted water, where they can survive and cause infections even at low concentrations. Plant viruses from the genus Tobamovirus are highly mechanically transmissible, and cause considerable damage to important crops, such as tomato. The release of infective tobamoviruses into environmental waters has been reported, with the consequent risk for arid regions, where these waters are used for irrigation. Virus inactivation in water is thus very important and cold atmospheric plasma (CAP) is emerging in this field as an efficient, safe, and sustainable alternative to classic waterborne virus inactivation methods. In the present study we evaluated CAP-mediated inactivation of pepper mild mottle virus (PMMoV) in water samples. PMMoV is a very resilient water-transmissible tobamovirus that can survive transit through the human digestive tract. The efficiency of PMMoV inactivation was characterized for infectivity and virion integrity, and at the genome level, using test plant infectivity assays, transmission electron microscopy, and molecular methods, respectively. Additionally, the safety of CAP treatment was determined by testing the cytotoxic and genotoxic properties of CAP-treated water on the HepG2 cell line. 5-min treatment with CAP was sufficient to inactivate PMMoV without introducing any cytotoxic or genotoxic effects in the in-vitro cell model system. These data on inactivation of such stable waterborne virus, PMMoV, will encourage further examination of CAP as an alternative for treatment of potable and irrigation waters, and even for other water sources, with emphasis on inactivation of various viruses including enteric viruses.
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Affiliation(s)
- Arijana Filipić
- Department of Biotechnology and Systems Biology, National Institute of Biology, Ljubljana, Slovenia.,Jožef Stefan International Postgraduate School, Ljubljana, Slovenia
| | - David Dobnik
- Department of Biotechnology and Systems Biology, National Institute of Biology, Ljubljana, Slovenia
| | - Magda Tušek Žnidarič
- Department of Biotechnology and Systems Biology, National Institute of Biology, Ljubljana, Slovenia
| | - Bojana Žegura
- Department of Genetic Toxicology and Cancer Biology, National Institute of Biology, Ljubljana, Slovenia
| | - Alja Štern
- Department of Genetic Toxicology and Cancer Biology, National Institute of Biology, Ljubljana, Slovenia
| | - Gregor Primc
- Department of Surface Engineering, Jožef Stefan Institute, Ljubljana, Slovenia
| | - Miran Mozetič
- Department of Surface Engineering, Jožef Stefan Institute, Ljubljana, Slovenia
| | - Maja Ravnikar
- Department of Biotechnology and Systems Biology, National Institute of Biology, Ljubljana, Slovenia.,University of Nova Gorica, Nova Gorica, Slovenia
| | - Jana Žel
- Department of Biotechnology and Systems Biology, National Institute of Biology, Ljubljana, Slovenia
| | - Ion Gutierrez Aguirre
- Department of Biotechnology and Systems Biology, National Institute of Biology, Ljubljana, Slovenia
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Ceylan Z, Ocak E, Uçar Y, Karakus K, Cetinkaya T. An overview of food safety and COVID-19 infection. ENVIRONMENTAL AND HEALTH MANAGEMENT OF NOVEL CORONAVIRUS DISEASE (COVID-19 ) 2021. [PMCID: PMC8237532 DOI: 10.1016/b978-0-323-85780-2.00004-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Avian influenzas, Ebola, Nipah, Middle East respiratory syndrome coronavirus (MERS-CoV), and severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), which is an RNA virus covered by a lipid bilayer, are directly affecting people worldwide. On the other hand, in addition to the main spread source (human contact) of SARS-CoV-2, consumers have started to think about whether foods are dangerous in terms of SARS-CoV-2 spread. The consumption of wild animals as well as the possible contamination of SARS-CoV-2 in fresh and frozen foods have caused concern and increased awareness among consumers. A heating process >70°C is being suggested to eliminate viral contamination risk. Cutting tools, slicing machines, and food-contact surfaces including stainless steel, aluminum, or glass must be regularly sanitized. The sous vide cooking method, which is based on cooking under vacuum and with pH treatments in the range of 3 and 10, could be advised in this risky period for decreasing contamination risk in food. Also, recent studies have shown that nanotechnology applications such as nanoparticles could be used to combat the SARS-CoV-2 spread, which is 50–200 nm in size. Another suggested technique is cold plasma technology that could damage the protein structure of the virus. Besides these techniques, it is important to boost the immune system. In this regard, recent researches have revealed the importance of honey consumption (1 g/kg per person/day), intake of vitamins, minerals like selenium, and ω-3 fatty acids.
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Yao S, Chen H. Development and evaluation of a point-of-use UV appliance for fresh produce decontamination. Int J Food Microbiol 2020; 339:109024. [PMID: 33348312 DOI: 10.1016/j.ijfoodmicro.2020.109024] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 11/24/2020] [Accepted: 12/08/2020] [Indexed: 11/29/2022]
Abstract
In-house treatment strategy for fresh produce decontamination has not been emphasized as much as industrial washing. The most common treatment for fresh produce decontamination and cleaning at home and other point-of-use places such as cafeteria is rinsing and/or soaking in a sink. In this study, an appliance utilizing UV and agitated water to decontaminate fresh produce was developed and its effectiveness was investigated in an aim to identify optimum processing parameters. Grape tomato and spinach representing two different surface smoothness were dip-inoculated in a four-strain Salmonella cocktail to reach a final population of 5-8 log CFU/g and air-dried. The produce samples were then washed in 1 gallon tap water under varying conditions, water agitation speed (0-190 RPM), sample size (50-400 g), UV intensity (0-30 mW/cm2) and treatment time (2, 5 and 10 min). In general, increasing the agitation speed and UV intensity enhanced Salmonella inactivation for both grape tomato and spinach. Sample size significantly affected the UV inactivation of Salmonella on grape tomato, but not on spinach. The effect of extending treatment time from 2 to 10 min was insignificant for almost all the UV treatments and the controls. The effect of UV intensity and treatment time on inactivation of Salmonella on spot-inoculated grape tomato and spinach was also determined. The most severe treatment used in this study, 30 mW/cm2 UV for 10 min, resulted in >4 log reductions of Salmonella dip- or spot-inoculated on grape tomato (200 g sample size and 190 RPM agitation speed) and 3.5 log reductions of Salmonella dip- or spot-inoculated on spinach (100 g sample size and 110 RPM agitation speed). We foresee that the UV appliance developed and evaluated in this study could be further fine-tuned and optimized to eventually construct a point-of-use UV appliance that can be used at home, cafeteria, restaurants, and hospitals for fresh produce decontamination and cleaning. The UV appliance could be an inexpensive and effective tool to improve fresh produce safety.
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Affiliation(s)
- Shiyun Yao
- Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716-2150, USA
| | - Haiqiang Chen
- Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716-2150, USA.
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Ahmed H, Maunula L, Korhonen J. Reduction of Norovirus in Foods by Nonthermal Treatments: A Review. J Food Prot 2020; 83:2053-2073. [PMID: 32649759 DOI: 10.4315/jfp-20-177] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Accepted: 07/10/2020] [Indexed: 12/19/2022]
Abstract
ABSTRACT Human noroviruses are enteric pathogens that cause a substantial proportion of acute gastroenteritis cases worldwide regardless of background variables such as age, ethnicity, and gender. Although person-to-person contact is the general route of transmission, foodborne infections are also common. Thorough cooking eliminates noroviruses, but several food products such as berries, leafy vegetables, and mollusks undergo only limited heat treatment, if any, before consumption. Novel applications of nonthermal processing technologies are currently being vigorously researched because they can be used to inactivate pathogens and extend product shelf life with limited effects on nutrient content and perceived quality. These technologies, adopted from several industrial fields, include some methods already approved for food processing that have been applied in the food industry for years. However, a majority of the research has been conducted with bacteria and simple matrixes or surfaces. This review focuses on elimination of norovirus in food matrixes by use of nonthermal technologies in four categories: high hydrostatic pressure, light, irradiation, and cold atmospheric plasma. We discuss the properties of noroviruses, principles and inactivation mechanisms of select technologies, and main findings of relevant studies. We also provide an overview of the current status of the research and propose future directions for related work. HIGHLIGHTS
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Affiliation(s)
- Hany Ahmed
- Institute of Public Health and Clinical Nutrition, University of Eastern Finland, 70211 Kuopio, Finland.,(ORCID: https://orcid.org/0000-0002-5876-3970 [H.A.])
| | - Leena Maunula
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, 00014 Helsinki, Finland (ORCID: https://orcid.org/0000-0002-0841-5353 [L.M.])
| | - Jenni Korhonen
- Institute of Public Health and Clinical Nutrition, University of Eastern Finland, 70211 Kuopio, Finland
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Gobeil A, Maherani B, Lacroix M. Norovirus elimination on the surface of fresh foods. Crit Rev Food Sci Nutr 2020; 62:1822-1837. [DOI: 10.1080/10408398.2020.1848784] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Alexandra Gobeil
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre, Nutraceuticals and Functional Foods, Laval, Québec, Canada
| | - Behnoush Maherani
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre, Nutraceuticals and Functional Foods, Laval, Québec, Canada
| | - Monique Lacroix
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre, Nutraceuticals and Functional Foods, Laval, Québec, Canada
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Pérez-Lavalle L, Carrasco E, Valero A. Strategies for Microbial Decontamination of Fresh Blueberries and Derived Products. Foods 2020; 9:E1558. [PMID: 33126448 PMCID: PMC7692465 DOI: 10.3390/foods9111558] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 10/09/2020] [Accepted: 10/13/2020] [Indexed: 12/12/2022] Open
Abstract
Increasing consumption of blueberries is associated with appreciation of their organoleptic properties together with their multiple health benefits. The increasing number of outbreaks caused by pathogenic microorganisms associated with their consumption in the fresh state and the rapid spoilage of this product which is mainly caused by moulds, has led to the development and evaluation of alternatives that help mitigate this problem. This article presents different strategies ranging from chemical, physical and biological technologies to combined methods applied for microbial decontamination of fresh blueberries and derived products. Sanitizers such as peracetic acid (PAA), ozone (O3), and electrolyzed water (EOW), and physical technologies such as pulsed light (PL) and cold plasma (CP) are potential alternatives to the use of traditional chlorine. Likewise, high hydrostatic pressure (HHP) or pulsed electrical fields (PEF) successfully achieve microbial reductions in derivative products. A combination of methods at moderate intensities or levels is a promising strategy to increase microbial decontamination with a minimal impact on product quality.
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Affiliation(s)
- Liliana Pérez-Lavalle
- Faculty of Basic and Biomedical Sciences, Universidad Simón Bolívar, Barranquilla 080002, Colombia
- Department of Food Science and Technology, International Campus of Excellence in the AgriFood Sector (CeiA3), University of Córdoba, 14014 Córdoba, Spain; (E.C.); (A.V.)
| | - Elena Carrasco
- Department of Food Science and Technology, International Campus of Excellence in the AgriFood Sector (CeiA3), University of Córdoba, 14014 Córdoba, Spain; (E.C.); (A.V.)
| | - Antonio Valero
- Department of Food Science and Technology, International Campus of Excellence in the AgriFood Sector (CeiA3), University of Córdoba, 14014 Córdoba, Spain; (E.C.); (A.V.)
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Pexara A, Govaris A. Foodborne Viruses and Innovative Non-Thermal Food-Processing Technologies. Foods 2020; 9:E1520. [PMID: 33113926 PMCID: PMC7690672 DOI: 10.3390/foods9111520] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 10/16/2020] [Accepted: 10/21/2020] [Indexed: 12/22/2022] Open
Abstract
In recent years, several foodborne viruses' outbreaks have been recorded worldwide. Μost of the foodborne viruses have a low infection dose, are stable and can persist and survive in foods for a long time without loss of infectivity. The most important foodborne viruses are: human norovirus (HuNoV), human rotavirus (HRV), hepatitis A virus (HAV), hepatitis E virus (HEV), human astrovirus (HAstV), Aichi virus (AiV), sapovirus (SaV), human adenovirus (HAdV) and enterovirus (EV). In recent years, innovative non-thermal food-processing technologies including high-pressure processing (HPP), cold plasma (CP), ultraviolet light (UV), irradiation and pulsed electric field (PEF) for improving the quality and safety of foods, including foods of animal origin, have been under research. This review presents the recent data on foodborne viruses and reviews the innovative non-thermal technologies for the control of the foodborne viruses in foods.
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Affiliation(s)
- Andreana Pexara
- Laboratory of Hygiene of Foods of Animal Origin, Faculty of Veterinary Science, University of Thessaly, 224 Trikalon Street, 43100 Karditsa, Greece;
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Evaluation of In-Package Atmospheric Dielectric Barrier Discharge Cold Plasma Treatment as an Intervention Technology for Decontaminating Bulk Ready-To-Eat Chicken Breast Cubes in Plastic Containers. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10186301] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
This article evaluates the effects of in-package atmospheric dielectric barrier discharge cold plasma (ADCP) treatment on microbial inactivation, nitrate and nitrite contents, oral toxicity, and storage quality of protein-coated boiled chicken breast cubes (CBCs). ADCP treatment at 24 kV for 3 min inactivated natural mesophilic aerobic bacteria, Salmonella, and Tulane virus in CBCs by 0.7 ± 0.2, 1.4 ± 0.1 log CFU/cube, and 1.1 ± 0.2 log PFU/cube, respectively. ADCP treatment did not affect the nitrite content of CBCs (p > 0.05). Furthermore, the hematological and blood biochemical parameters from toxicity tests indicated the toxicological safety of ADCP-treated CBCs. Microbial counts of natural bacteria and Salmonella in ADCP-treated CBCs were lower than the ADCP-untreated CBCs by 0.7–0.9 and 1.4–1.7 log CFU/cube, respectively, throughout post-treatment storage at 4 °C for 21 d. ADCP treatment did not alter the pH, color, total volatile basic nitrogen, lipid oxidation, and tenderness of CBCs during storage at 4 and 24 °C, and did not change the sensory properties of CBCs following a 3 d storage period at 4 °C (p > 0.05). Thus, ADCP treatment has the potential to be applied as a method to increase the microbiological safety of packaged ready-to-eat chicken products, leading to overall toxicological safety.
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Pathak N, Grossi Bovi G, Limnaios A, Fröhling A, Brincat J, Taoukis P, Valdramidis VP, Schlüter O. Impact of cold atmospheric pressure plasma processing on storage of blueberries. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14581] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Namrata Pathak
- Quality and Safety of Food and Feed Department of Horticultural Engineering Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB) Potsdam Germany
| | - Graziele Grossi Bovi
- Quality and Safety of Food and Feed Department of Horticultural Engineering Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB) Potsdam Germany
| | - Athanasios Limnaios
- Laboratory of Food Chemistry and Technology School of Chemical Engineering National Technical University of Athens Athens Greece
| | - Antje Fröhling
- Quality and Safety of Food and Feed Department of Horticultural Engineering Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB) Potsdam Germany
| | - Jean‐Pierre Brincat
- Institute of Applied Sciences Malta College of Arts, Science & Technology Paola Malta
| | - Petros Taoukis
- Laboratory of Food Chemistry and Technology School of Chemical Engineering National Technical University of Athens Athens Greece
| | - Vasilis P. Valdramidis
- Department of Food Sciences and Nutrition Faculty of Health Sciences University of Malta Msida Malta
- Centre for Molecular Medicine and Biobanking University of Malta Msida Malta
| | - Oliver Schlüter
- Quality and Safety of Food and Feed Department of Horticultural Engineering Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB) Potsdam Germany
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Singh M, Novoa Rama E, Kataria J, Leone C, Thippareddi H. Emerging Meat Processing Technologies for Microbiological Safety of Meat and Meat Products. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.11180] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
A consumer trend toward convenient, minimally processed meat products has exerted tremendous pressure on meat processors to ensure the safety of meat and meat products without compromising product quality and the meeting of consumer demands. This has led to challenges in developing and implementing novel processing technologies as the use of newer technologies may affect consumer choices and opinions of meat and meat products. Novel technologies adopted by the meat industry for controlling foodborne pathogens of significant public health implications, gaps in the technologies, and the need for scaling up technologies that have been proven to be successful in research settings or at the pilot scale will be discussed. Novel processing technologies in the meat industry warrant microbiological validation prior to becoming commercially viable options and enacting infrastructural changes. This review presents the advantages and shortcomings of such technologies and provides an overview of technologies that can be successfully implemented and streamlined in existing processing environments.
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Abstract
Water is an essential component of food structures and biological materials. The importance of water as a parameter affecting virion stability and inactivation has been recognized across disciplinary areas. The large number of virus species, differences in spreading, likelihood of foodborne infections, unknown infective doses, and difficulties of infective virus quantification are often limiting experimental approaches to establish accurate data required for detailed understanding of virions’ stability and inactivation kinetics in various foods. Furthermore, non-foodborne viruses, as shown by the SARS-CoV-2 (Covid-19) pandemic, may spread within the food chain. Traditional food engineering benefits from kinetic data on effects of relative humidity (RH) and temperature on virion inactivation. The stability of enteric viruses, human norovirus (HuNoV), and hepatitis A (HAV) virions in food materials and their resistance against inactivation in traditional food processing and preservation is well recognized. It appears that temperature-dependence of virus inactivation is less affected by virus strains than differences in temperature and RH sensitivity of individual virus species. Pathogenic viruses are stable at low temperatures typical of food storage conditions. A significant change in activation energy above typical protein denaturation temperatures suggests a rapid inactivation of virions. Furthermore, virus inactivation mechanisms seem to vary according to temperature. Although little is known on the effects of water on virions’ resistance during food processing and storage, dehydration, low RH conditions, and freezing stabilize virions. Enveloped virions tend to have a high stability at low RH, but low temperature and high RH may also stabilize such virions on metal and other surfaces for several days. Food engineering has contributed to significant developments in stabilization of nutrients, flavors, and sensitive components in food materials which provides a knowledge base for development of technologies to inactivate virions in foods and environment. Novel food processing, particularly high pressure processing (HPP) and cold plasma technologies, seem to provide efficient means for virion inactivation and food quality retention prior to packaging or food preservation by traditional technologies.
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Affiliation(s)
- Yrjö H. Roos
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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Roh SH, Oh YJ, Lee SY, Kang JH, Min SC. Inactivation of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Tulane virus in processed chicken breast via atmospheric in-package cold plasma treatment. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109429] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Filipić A, Gutierrez-Aguirre I, Primc G, Mozetič M, Dobnik D. Cold Plasma, a New Hope in the Field of Virus Inactivation. Trends Biotechnol 2020; 38:1278-1291. [PMID: 32418663 PMCID: PMC7164895 DOI: 10.1016/j.tibtech.2020.04.003] [Citation(s) in RCA: 94] [Impact Index Per Article: 23.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 04/08/2020] [Accepted: 04/09/2020] [Indexed: 12/13/2022]
Abstract
Viruses can infect all cell-based organisms, from bacteria to humans, animals, and plants. They are responsible for numerous cases of hospitalization, many deaths, and widespread crop destruction, all of which result in an enormous medical, economical, and biological burden. Each of the currently used decontamination methods has important drawbacks. Cold plasma (CP) has entered this field as a novel, efficient, and clean solution for virus inactivation. We present recent developments in this promising field of CP-mediated virus inactivation, and describe the applications and mechanisms of the inactivation. This is particularly relevant because viral pandemics, such as COVID-19, highlight the need for alternative virus inactivation methods to replace, complement, or upgrade existing procedures. Pathogenic viruses are becoming an increasing burden for health, agriculture, and the global economy. Classic disinfection methods have several drawbacks, and innovative solutions for virus inactivation are urgently needed. CP can be used as an environmentally friendly tool for virus inactivation. It can inactivate different human, animal, and plant viruses in various matrices. When using CP for virus inactivation it is important to set the correct parameters and to choose treatment durations that allow particles to interact with the contaminated material. Reactive oxygen and/or nitrogen species have been shown to be responsible for virus inactivation through effects on capsid proteins and/or nucleic acids. The development of more accurate methods will provide information on which plasma particles are crucial in each experiment, and how exactly they affect viruses.
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Affiliation(s)
- Arijana Filipić
- Department of Biotechnology and Systems Biology, National Institute of Biology, Večna Pot 111, 1000 Ljubljana, Slovenia; Jožef Stefan International Postgraduate School, Jamova Cesta 39, 1000 Ljubljana, Slovenia.
| | - Ion Gutierrez-Aguirre
- Department of Biotechnology and Systems Biology, National Institute of Biology, Večna Pot 111, 1000 Ljubljana, Slovenia
| | - Gregor Primc
- Department of Surface Engineering and Optoelectronics, Jožef Stefan Institute, Jamova Cesta 39, 1000 Ljubljana, Slovenia
| | - Miran Mozetič
- Department of Surface Engineering and Optoelectronics, Jožef Stefan Institute, Jamova Cesta 39, 1000 Ljubljana, Slovenia
| | - David Dobnik
- Department of Biotechnology and Systems Biology, National Institute of Biology, Večna Pot 111, 1000 Ljubljana, Slovenia
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Bozkurt H, Phan-Thien KY, van Ogtrop F, Bell T, McConchie R. Outbreaks, occurrence, and control of norovirus and hepatitis a virus contamination in berries: A review. Crit Rev Food Sci Nutr 2020; 61:116-138. [PMID: 32008374 DOI: 10.1080/10408398.2020.1719383] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Foodborne enteric viruses, in particular HuNoV and HAV, are the most common cause of the berry-linked viral diseases, and outbreaks around the world, and have become an important concern for health authorities. Despite the increased importance of berry fruits as a vehicle for foodborne viruses, there is limited information concerning the fate of foodborne viruses in the berry supply chain from farm to consumer. A comprehensive understanding of berry-associated viral outbreaks - with a focus on contamination sources, persistence, survival, and the effects of current postharvest and processing interventions and practices - is essential for the development of effective preventative strategies to reduce risk of illness. The purpose of this paper is twofold; (i) to critically review the published literature on the current state of knowledge regarding berry-associated foodborne viral outbreaks and the efficiency of berry processing practices and (ii) to identify and prioritize research gaps regarding practical and effective mechanism to reduce viral contamination of berries. The review found that fecally infected food handlers were the predominant source of preharvest and postharvest pathogenic viral contamination. Current industrial practices applied to fresh and frozen berries demonstrated limited efficacy for reducing the viral load. While maintaining best practice personal and environmental hygiene is a key intervention, the optimization of processing parameters (i.e., freezing, frozen storage, and washing) and/or development of alternative processing technologies to induce sufficient viral inactivation in berries along with retaining sensory and nutritional quality, is also an important direction for further research.
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Affiliation(s)
- Hayriye Bozkurt
- ARC Industrial Transformation Training Centre for Food Safety in the Fresh Produce Industry, Sydney Institute of Agriculture, Faculty of Science, The University of Sydney, Sydney, NSW, Australia
| | - Kim-Yen Phan-Thien
- ARC Industrial Transformation Training Centre for Food Safety in the Fresh Produce Industry, Sydney Institute of Agriculture, Faculty of Science, The University of Sydney, Sydney, NSW, Australia
| | - Floris van Ogtrop
- ARC Industrial Transformation Training Centre for Food Safety in the Fresh Produce Industry, Sydney Institute of Agriculture, Faculty of Science, The University of Sydney, Sydney, NSW, Australia
| | - Tina Bell
- ARC Industrial Transformation Training Centre for Food Safety in the Fresh Produce Industry, Sydney Institute of Agriculture, Faculty of Science, The University of Sydney, Sydney, NSW, Australia
| | - Robyn McConchie
- ARC Industrial Transformation Training Centre for Food Safety in the Fresh Produce Industry, Sydney Institute of Agriculture, Faculty of Science, The University of Sydney, Sydney, NSW, Australia
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Aboubakr HA, Sampedro Parra F, Collins J, Bruggeman P, Goyal SM. Ìn situ inactivation of human norovirus GII.4 by cold plasma: Ethidium monoazide (EMA)-coupled RT-qPCR underestimates virus reduction and fecal material suppresses inactivation. Food Microbiol 2020; 85:103307. [PMID: 31500711 DOI: 10.1016/j.fm.2019.103307] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 08/19/2019] [Accepted: 08/20/2019] [Indexed: 12/14/2022]
Abstract
Cold atmospheric-gaseous plasma (CAP) is an emerging non-thermal technology for decontamination of foodborne bacterial and viral pathogens. We obtained a >5 log10 reduction in the titer (TCID50) of feline calicivirus (FCV) on stainless steel discs and Romaine lettuce leaves after 3 min wet exposure to air plasma generated by a two-dimensional array of integrated coaxial-microhollow dielectric barrier discharge (2D-AICM-DBD). However, when human norovirus (HuNoV GII.4) was treated for 5 min under the same conditions, ~2.6 log10 (>99.5%) reduction in genome copy number was observed as measured by ethidium monoazide-coupled RT-qPCR (EMA-RT-qPCR). To assess this discrepancy, we studied CAP's effect on FCV by the cell culture method and by the EMA-coupled RT-qPCR method. It was found that the molecular titration method (EMA-RT-qPCR) underestimates the level of virus reduction by CAP. Additionally, the fecal matter present in HuNoV samples partially suppressed virucidal activity of CAP. Assuming that the lower virus reduction measured by EMA-RT-qPCR method compared to cell culture method for FCV is the same as for HuNoV, we can conclude that FCV may be used as a surrogate for HuNoV to assess the virucidal effect of CAP. CAP is able to inactivate 3.5 Log10 units of HuNoV at low titers after 2 min of exposure.
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Affiliation(s)
- Hamada A Aboubakr
- Department of Veterinary Population Medicine and Veterinary Diagnostic Laboratory, College of Veterinary Medicine, University of Minnesota, 1333 Gortner Ave,St. Paul, MN, 55108, USA.
| | - Fernando Sampedro Parra
- Center for Animal Health and Food Safety, University of Minnesota, St. Paul, MN, 55018, USA.
| | - James Collins
- Department of Veterinary Population Medicine and Veterinary Diagnostic Laboratory, College of Veterinary Medicine, University of Minnesota, 1333 Gortner Ave,St. Paul, MN, 55108, USA.
| | - Peter Bruggeman
- Department of Mechanical Engineering, College of Science and Engineering, University of Minnesota, 111 Church Street SE, Minneapolis, MN, 55455, USA.
| | - Sagar M Goyal
- Department of Veterinary Population Medicine and Veterinary Diagnostic Laboratory, College of Veterinary Medicine, University of Minnesota, 1333 Gortner Ave,St. Paul, MN, 55108, USA.
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Corrêa TQ, Blanco KC, Garcia ÉB, Perez SML, Chianfrone DJ, Morais VS, Bagnato VS. Effects of ultraviolet light and curcumin-mediated photodynamic inactivation on microbiological food safety: A study in meat and fruit. Photodiagnosis Photodyn Ther 2020; 30:101678. [PMID: 32004721 DOI: 10.1016/j.pdpdt.2020.101678] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Revised: 01/24/2020] [Accepted: 01/27/2020] [Indexed: 11/30/2022]
Abstract
BACKGROUND About one-third of the food produced in the world is lost or wasted every year. Contamination can cause significant food loss throughout the entire supply chain, including harvesting, processing, storage, and transport to consumers. This study evaluated ultraviolet-C (UV-C) light and curcumin-mediated photodynamic inactivation (PDI) for the decontamination of meat and fruit. METHODS The cut pieces of food samples contaminated with E. coli or S. aureus were submitted to photonic treatments. For UV-C, samples were irradiated with UV-C lamps (254 nm) for 0, 1, 2, 3, 4, 5 and 10 min. For PDI, samples were incubated using 40 and 80 μM curcumin and irradiated with 450 nm at 5, 10, and 15 J/cm2 of light doses. The microbiological analysis was performed by counting the colony-forming unit (CFU). RESULTS UV-C irradiation reduced the number of E. coli in beef by (1.0 ± 0.2) log10 CFU/mL after 5 min of exposure. In chicken and pork, the numbers of E. coli were reduced by (1.6 ± 0.7) log10 CFU/mL and (1.6 ± 0.4) log10 CFU/mL after 4 and 10 min of irradiation, respectively. In apple the reductions were (3.2 ± 0.4) and (3.8 ± 0.2) log10 CFU/mL after 5 and 10 min of UV-C irradiation, respectively. PDI (40 μM, 15 J/cm2) reduced the number of S. aureus by (1.5 ± 0.2), (1.4 ± 0.2) and (0.6 ± 0.4) log10 CFU/mL in beef, chicken, and pork meat samples, respectively. In apple the greatest reduction was (2.0 ± 0.4) log10 CFU/mL using 80 μM and 10 J/cm2. CONCLUSION UV-C irradiation and PDI had an anti-microbial effect in food and our findings indicated that the greatest effect was achieved in apples. Therefore, these techniques may be useful to reduce E. coli and S. aureus contamination levels on the surface of meats and fruits, being promising for applications in the field of microbiological food safety.
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Affiliation(s)
- Thaila Quatrini Corrêa
- São Carlos Institute of Physics, University of São Paulo, PO Box 369, 13560-970, São Carlos, São Paulo, Brazil.
| | - Kate Cristina Blanco
- São Carlos Institute of Physics, University of São Paulo, PO Box 369, 13560-970, São Carlos, São Paulo, Brazil
| | - Érica Boer Garcia
- São Carlos Institute of Physics, University of São Paulo, PO Box 369, 13560-970, São Carlos, São Paulo, Brazil
| | - Shirly Marleny Lara Perez
- São Carlos Institute of Physics, University of São Paulo, PO Box 369, 13560-970, São Carlos, São Paulo, Brazil; PPG Biotec, Federal University of São Carlos, 13565-905, São Carlos, São Paulo, Brazil
| | - Daniel José Chianfrone
- São Carlos Institute of Physics, University of São Paulo, PO Box 369, 13560-970, São Carlos, São Paulo, Brazil
| | - Vinicius Sigari Morais
- São Carlos Institute of Physics, University of São Paulo, PO Box 369, 13560-970, São Carlos, São Paulo, Brazil
| | - Vanderlei Salvador Bagnato
- São Carlos Institute of Physics, University of São Paulo, PO Box 369, 13560-970, São Carlos, São Paulo, Brazil; Hagler Fellow, Texas A&M University, College Station Texas, USA
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Pérez-Andrés JM, de Alba M, Harrison SM, Brunton NP, Cullen P, Tiwari BK. Effects of cold atmospheric plasma on mackerel lipid and protein oxidation during storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108697] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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