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Chahar M, Gollop R, Kroupitski Y, Shemesh M, Sela Saldinger S. Control of Salmonella in mung bean sprouts by antagonistic spore-forming bacilli. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Effects of Typical Antimicrobials on Growth Performance, Morphology and Antimicrobial Residues of Mung Bean Sprouts. Antibiotics (Basel) 2022; 11:antibiotics11060807. [PMID: 35740213 PMCID: PMC9219749 DOI: 10.3390/antibiotics11060807] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2022] [Revised: 06/13/2022] [Accepted: 06/13/2022] [Indexed: 01/11/2023] Open
Abstract
Antimicrobials may be used to inhibit the growth of micro-organisms in the cultivation of mung bean sprouts, but the effects on mung bean sprouts are unclear. In the present study, the growth performance, morphology, antimicrobial effect and antimicrobial residues of mung bean sprouts cultivated in typical antimicrobial solutions were investigated. A screening of antimicrobial residues in thick-bud and rootless mung bean sprouts from local markets showed that the positive ratios of chloramphenicol, enrofloxacin, and furazolidone were 2.78%, 22.22%, and 13.89%, respectively. The cultivating experiment indicated that the production of mung bean sprouts in antimicrobial groups was significantly reduced over 96 h (p < 0.05). The bud and root length of mung bean sprouts in enrofloxacin, olaquindox, doxycycline and furazolidone groups were significantly shortened (p < 0.05), which cultivated thick-bud and rootless mung bean sprouts similar to the 6-benzyl-adenine group. Furthermore, linear regression analysis showed average optical density of 450 nm in circulating water and average production had no obvious correlation in mung bean sprouts (p > 0.05). Antimicrobial residues were found in both mung bean sprouts and circulating water. These novel findings reveal that the antimicrobials could cultivate thick-bud and rootless mung bean sprouts due to their toxicity. This study also proposed a new question regarding the abuse of antimicrobials in fast-growing vegetables, which could be a potential food safety issue.
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Fathurrahman R, Rukayadi Y, Ungku Fatimah U, Jinap S, Abdul-Mutalib N, Sanny M. The performance of food safety management system in relation to the microbiological safety of salmon nigiri sushi: A multiple case study in a Japanese chain restaurant. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108111] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Use of Phage Cocktail for Improving the Overall Microbiological Quality of Sprouts—Two Methods of Application. Appl Microbiol 2021. [DOI: 10.3390/applmicrobiol1020021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Background: the aim of this study was to improve the overall microbiological quality of five different sprouts (alfalfa, kale, lentil, sunflower, radish) using newly isolated bacteriophages. Method: in this study we had isolated from sewage 18 bacteriophages targeting bacteria dominant in sprouts. Five selected bacteriophage strains were photographed using a transmission electron microscope (TEM), and we analyzed the rate of attachment, resistance to chloroform, the burst size, and the latency period. Two methods of application of the phage cocktail were investigated: spraying, and an absorption pad. Results: the spraying method was significantly more efficient, and the maximum reduction effect after 48 h of incubation was 1.5 log CFU/g. Using pads soaked with phage lysate reduced the total number of bacteria to only about 0.27–0.79 log CFU/g. Conclusion: the reduction of bacteria levels in sprouts depended on the method of phage application. The blind strategy for searching phage targeting bacteria dominant in sprouts can be useful and economically beneficial as a starting point for further investigation in phage cocktail application for improving the overall microbiological quality of food. The main result of our research is to improve the overall quality of kale and radish sprouts by spraying them with a phage cocktail.
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Liu H, Li Z, Zhang X, Liu Y, Hu J, Yang C, Zhao X. The effects of ultrasound on the growth, nutritional quality and microbiological quality of sprouts. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.065] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Jang MJ, Kim SY, Ricke SC, Rhee MS, Kim SA. Microbial ecology of alfalfa, radish, and rapeseed sprouts based on culture methods and 16S rRNA microbiome sequencing. Food Res Int 2021; 144:110316. [PMID: 34053521 DOI: 10.1016/j.foodres.2021.110316] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 03/11/2021] [Accepted: 03/11/2021] [Indexed: 11/25/2022]
Abstract
Sprouts harbor high populations of bacteria and cause numerous foodborne disease outbreaks, yet little is known about their microbial composition. The present study aimed to define the microbiological ecology of sprouts using 16S rRNA microbiome sequencing and culture-dependent methods. Different types (radish, alfalfa, and rapeseed), brands (A, B, and C), and distribution routes (online and offline) of sprouts (n = 70) were considered for microbiome analysis, as well as quantitative (aerobic plate count and coliforms) and qualitative analyses (Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium). The aerobic plate count ranged from 7 to 8 CFU/g, and the coliforms ranged from 6 to 7 log CFU/g. Microbiome analysis revealed that Proteobacteria was the dominant phylum, accounting for 79.0% in alfalfa sprouts, 68.5% in rapeseed sprouts, and 61.9% in radish sprouts. Enterobacteriaceae was the dominant family in alfalfa sprouts (33.9%) and rapeseed sprouts (14.6%), while Moraxellaceae (11.9%) were prevalent on radish sprouts. The majority of the dominant genera were common in the environment, such as soil or water. Alfalfa sprouts yielded the lowest aerobic plate count but the highest relative abundance of Enterobacteriaceae compared to the other sprouts. These results could explain why alfalfa sprouts are a leading cause of sprout-related foodborne disease outbreaks. Alpha-diversity results (Chao1 and Shannon indices) suggested that species richness was greater on radish sprouts than the other sprout types. Beta-diversity results showed samples were clustered by types, indicating dissimilarity in microbial communities. However, the distribution route had a limited influence on microbial composition. The present study provides a comparative examination of the microbial profiles of sprouts. Microbiome analyses contribute to an in-depth understanding of the microbial ecology of sprouts, leading to potential control measures for ensuring food safety.
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Affiliation(s)
- Min Ji Jang
- Department of Food Science and Engineering, Ewha Womans University, Seoul, South Korea
| | - Seo Young Kim
- Department of Food Science and Engineering, Ewha Womans University, Seoul, South Korea
| | - Steven C Ricke
- Meat Science and Animal Biologics Discovery Program, Department of Animal and Dairy Science, University of Wisconsin, Madison, WI, USA
| | - Min Suk Rhee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, South Korea
| | - Sun Ae Kim
- Department of Food Science and Engineering, Ewha Womans University, Seoul, South Korea.
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Kruk M, Trząskowska M. Analysis of Biofilm Formation on the Surface of Organic Mung Bean Seeds, Sprouts and in the Germination Environment. Foods 2021; 10:foods10030542. [PMID: 33807767 PMCID: PMC7999400 DOI: 10.3390/foods10030542] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 02/25/2021] [Accepted: 03/02/2021] [Indexed: 02/07/2023] Open
Abstract
This study aimed to analyse the impact of sanitation methods on the formation of bacterial biofilms after disinfection and during the germination process of mung bean on seeds and in the germination environment. Moreover, the influence of Lactobacillus plantarum 299v on the growth of the tested pathogenic bacteria was evaluated. Three strains of Salmonella and E. coli were used for the study. The colony forming units (CFU), the crystal violet (CV), the LIVE/DEAD and the gram fluorescent staining, the light and the scanning electron microscopy (SEM) methods were used. The tested microorganisms survive in a small number. During germination after disinfection D2 (20 min H2O at 60 °C, then 15 min in a disinfecting mixture consisting of H2O, H2O2 and CH₃COOH), the biofilms grew most after day 2, but with the DP2 method (D2 + L. plantarum 299v during germination) after the fourth day. Depending on the method used, the second or fourth day could be a time for the introduction of an additional growth-limiting factor. Moreover, despite the use of seed disinfection, their germination environment could be favourable for the development of bacteria and, consequently, the formation of biofilms. The appropriate combination of seed disinfection methods and growth inhibition methods at the germination stage will lead to the complete elimination of the development of unwanted microflora and their biofilms.
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Affiliation(s)
- Marcin Kruk
- Faculty of Human Nutrition, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland;
| | - Monika Trząskowska
- Food Hygiene and Quality Management, Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
- Correspondence:
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Tomé-Sánchez I, Martín-Diana AB, Peñas E, Bautista-Expósito S, Frias J, Rico D, González-Maillo L, Martinez-Villaluenga C. Soluble Phenolic Composition Tailored by Germination Conditions Accompany Antioxidant and Anti-inflammatory Properties of Wheat. Antioxidants (Basel) 2020; 9:E426. [PMID: 32423164 PMCID: PMC7278661 DOI: 10.3390/antiox9050426] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 05/11/2020] [Accepted: 05/12/2020] [Indexed: 02/07/2023] Open
Abstract
Knowledge on the specific variation in the phenolic composition of wheat defined by germination conditions and its relationship with antioxidant and anti-inflammatory properties of sprouts would be useful to improve the functional value of wheat-derived products. Variation in soluble phenolic composition, antioxidant and anti-inflammatory potential of wheat was examined in a range of germination temperature (12-21 °C) and time (1-7 d). Response surface methodology was applied for building lineal and quadratic models to find optimal germination conditions to improve nutraceutical value of wheat sprouts using the desirability (D) function. Phenolics were determined by HPLC-DAD-ESI-MS. In vitro biochemical methods and lipopolysaccharide stimulated RAW264.7 macrophages were used to determine antiradical and anti-inflammatory activities of wheat sprouts. Accumulation of soluble phenolic acids, flavone C-glycosides and lignans in sprouts was positively influenced by germination temperature and time. Increased concentration of individual polyphenols was directly associated with improved ability of sprouts for radical scavenging and reduction of tumor necrosis factor α and interleukin 6 in macrophages. Optimal desirability (D = 0.89) for improved nutraceutical value of wheat sprouts was achieved at 21 °C for 7 d. This information would be useful for food industry aiming at producing wheat-based products with better nutritional and healthy properties.
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Affiliation(s)
- Irene Tomé-Sánchez
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais, 10, 28040 Madrid, Spain; (I.T.-S.); (E.P.); (S.B.-E.); (J.F.)
| | - Ana Belén Martín-Diana
- Agricultural Technological Institute of Castile and Leon (ITACyL), Government of Castile and Leon. Ctra. de Burgos Km.119, Finca Zamadueñas, 47071 Valladolid, Spain; (A.B.M.-D.); (D.R.); (L.G.-M.)
| | - Elena Peñas
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais, 10, 28040 Madrid, Spain; (I.T.-S.); (E.P.); (S.B.-E.); (J.F.)
| | - Sara Bautista-Expósito
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais, 10, 28040 Madrid, Spain; (I.T.-S.); (E.P.); (S.B.-E.); (J.F.)
| | - Juana Frias
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais, 10, 28040 Madrid, Spain; (I.T.-S.); (E.P.); (S.B.-E.); (J.F.)
| | - Daniel Rico
- Agricultural Technological Institute of Castile and Leon (ITACyL), Government of Castile and Leon. Ctra. de Burgos Km.119, Finca Zamadueñas, 47071 Valladolid, Spain; (A.B.M.-D.); (D.R.); (L.G.-M.)
| | - Lorena González-Maillo
- Agricultural Technological Institute of Castile and Leon (ITACyL), Government of Castile and Leon. Ctra. de Burgos Km.119, Finca Zamadueñas, 47071 Valladolid, Spain; (A.B.M.-D.); (D.R.); (L.G.-M.)
| | - Cristina Martinez-Villaluenga
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais, 10, 28040 Madrid, Spain; (I.T.-S.); (E.P.); (S.B.-E.); (J.F.)
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Decontamination of seeds destined for edible sprout production from Listeria by using chitosan coating with synergetic lysozyme-nisin mixture. Carbohydr Polym 2020; 235:115968. [DOI: 10.1016/j.carbpol.2020.115968] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 02/06/2020] [Accepted: 02/07/2020] [Indexed: 11/17/2022]
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Keshri J, Krouptiski Y, Abu-Fani L, Achmon Y, Bauer TS, Zarka O, Maler I, Pinto R, Sela Saldinger S. Dynamics of bacterial communities in alfalfa and mung bean sprouts during refrigerated conditions. Food Microbiol 2019; 84:103261. [PMID: 31421775 DOI: 10.1016/j.fm.2019.103261] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2018] [Revised: 06/07/2019] [Accepted: 07/05/2019] [Indexed: 02/08/2023]
Abstract
Sprouts are considered a healthy ready-to-eat food and has gained popularity in recent years. The objective of the present study was to determine the dynamics of sprouts' microbiome during cold storage to the end of their shelf-life at home. The microbiological quality of fresh alfalfa (Medicago sativa) and mung bean (Vigna radiata) sprouts from two commercial brands was tested and the number of APC ranges from 5.0 to 8.7 log CFU/g in alfalfa and 6.7 to 9.3 log CFU/g in mung bean sprouts. In the case of alfalfa, but not mung beans, there were differences in the mean numbers of APC between the two brands. The number of coliform bacteria ranges from 4.3 to 7.7 log CFU/g in alfalfa and 4.1 to 8.1 log CFU/g in mung bean sprouts. Four independent batches of sprouts were used for DNA preparation and were sampled immediately after purchase and once a week during subsequent storage in refrigerator until the end of their shelf-life. Microbial population of the sprouts was determined using next generation sequencing of 16S rRNA amplicons. Alfalfa sprouts were dominated by Pseudomonas throughout the storage time with relative abundance of >60% at 3 weeks. Fresh mung bean sprouts were dominated by both Pseudomonas and Pantoea, but Pantoea became the dominant taxa after 2 weeks of storage, with >46% of relative abundance. The bacterial communities associated with sprouts were largely dependent on the sprout type, and less dependent on the brand. The species richness and diversity declined during storage and the development of spoilage. Among the 160 genera identified on sprouts, 23 were reported to contain known spoilage-associated species and 30 genera comprise potential human pathogenic species. This study provides new insight into the microbiome dynamics of alfalfa and mung bean sprouts during cold storage.
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Affiliation(s)
- Jitendra Keshri
- Department of Food Science, Institute for Postharvest and Food Sciences, The Volcani Center, Agriculture Research Organization, Rishon-LeZion, Israel; College of Veterinary Medicine, Western University of Health Sciences, Pomona, CA, 91766, USA
| | - Yulia Krouptiski
- Department of Food Science, Institute for Postharvest and Food Sciences, The Volcani Center, Agriculture Research Organization, Rishon-LeZion, Israel
| | - Lareen Abu-Fani
- Department of Food Science, Institute for Postharvest and Food Sciences, The Volcani Center, Agriculture Research Organization, Rishon-LeZion, Israel
| | - Ygal Achmon
- Department of Food Science, Institute for Postharvest and Food Sciences, The Volcani Center, Agriculture Research Organization, Rishon-LeZion, Israel; Department of Biotechnology and Food Engineering, Guangdong Technion Israel Institute of Technology, Shantou, China
| | - Tal Stern Bauer
- Department of Food Science, Institute for Postharvest and Food Sciences, The Volcani Center, Agriculture Research Organization, Rishon-LeZion, Israel; Department of Biochemistry and Food Science, Hebrew University of Jerusalem, Israel
| | - Omri Zarka
- Department of Food Science, Institute for Postharvest and Food Sciences, The Volcani Center, Agriculture Research Organization, Rishon-LeZion, Israel
| | - Ilana Maler
- The Laboratory of Food Microbiology, Kimron Veterinary Institute, P.O. Box 12, Bet Dagan, 50250, Israel
| | - Riky Pinto
- Department of Food Science, Institute for Postharvest and Food Sciences, The Volcani Center, Agriculture Research Organization, Rishon-LeZion, Israel
| | - Shlomo Sela Saldinger
- Department of Food Science, Institute for Postharvest and Food Sciences, The Volcani Center, Agriculture Research Organization, Rishon-LeZion, Israel.
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