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Wang W, Zhu Z, Wang C, Zhou F, Yu H, Zhang Y, Zhou W, Yang J, Zhu Q, Chen Y, Pan S, Yan W, Wang L. Post-drying decontamination of laver by dielectric barrier discharge plasma, UV radiation, ozonation, and hot air treatments. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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The Antimicrobial Effect of Radiant Catalytic Ionization on the Bacterial Attachment and Biofilm Formation by Selected Foodborne Pathogens under Refrigeration Conditions. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10041364] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The decontamination of food contact surfaces is a major problem for the food industry. The radiant catalytic ionization (RCI) method, based on the ionization process, may be an alternative for conventional decontamination procedures. The advantage of this technique is the possibility of its application to household refrigerating appliances and industrial cold rooms. This study aimed to assess the effect of RCI on the reduction of Campylobacter jejuni, Listeria monocytogenes, and Salmonella Enteritidis from the biofilms formed on a glass surface under refrigeration conditions. Bacterial biofilms were exposed to RCI for 24 h and after 12 (variant I) and 72 h (variant II) of the glass surface contamination. In the last variant (III), the contaminated meat was placed on the glass surface in the refrigerator and subjected to RCI treatment for 72 h. The significantly highest values of absolute reduction efficiency coefficient E were found for the bacterial attachment stage of biofilm formation (variant I). The research proves the efficiency of the RCI method in the reduction of bacteria number from a glass surface.
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Cho TJ, Rhee MS. Health Functionality and Quality Control of Laver ( Porphyra, Pyropia): Current Issues and Future Perspectives as an Edible Seaweed. Mar Drugs 2019; 18:E14. [PMID: 31877971 PMCID: PMC7024182 DOI: 10.3390/md18010014] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2019] [Revised: 12/20/2019] [Accepted: 12/20/2019] [Indexed: 12/11/2022] Open
Abstract
The growing interest in laver as a food product and as a source of substances beneficial to health has led to global consumer demand for laver produced in a limited area of northeastern Asia. Here we review research into the benefits of laver consumption and discuss future perspectives on the improvement of laver product quality. Variation in nutritional/functional values among product types (raw and processed (dried, roasted, or seasoned) laver) makes product-specific nutritional analysis a prerequisite for accurate prediction of health benefits. The effects of drying, roasting, and seasoning on the contents of both beneficial and harmful substances highlight the importance of managing laver processing conditions. Most research into health benefits has focused on substances present at high concentrations in laver (porphyran, Vitamin B12, taurine), with assessment of the expected effects of laver consumption. Mitigation of chemical/microbiological risks and the adoption of novel technologies to exploit under-reported biochemical characteristics of lavers are suggested as key strategies for the further improvement of laver product quality. Comprehensive analysis of the literature regarding laver as a food product and as a source of biomedical compounds highlights the possibilities and challenges for application of laver products.
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Affiliation(s)
| | - Min Suk Rhee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Korea;
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Skowron K, Grudlewska K, Gryń G, Skowron K, Świeca A, Paluszak Z, Zimek Z, Rafalski A, Gospodarek-Komkowska E. Effect of electron beam and gamma radiation on drug-susceptible and drug-resistantListeria monocytogenesstrains in salmon under different temperature. J Appl Microbiol 2018; 125:828-842. [DOI: 10.1111/jam.13902] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2017] [Revised: 02/18/2018] [Accepted: 04/25/2018] [Indexed: 12/15/2022]
Affiliation(s)
- K. Skowron
- Department of Microbiology; Nicolaus Copernicus University in Toruń; Collegium Medicum of L. Rydygier in Bydgoszcz; Bydgoszcz Poland
| | - K. Grudlewska
- Department of Microbiology; Nicolaus Copernicus University in Toruń; Collegium Medicum of L. Rydygier in Bydgoszcz; Bydgoszcz Poland
| | - G. Gryń
- Plant Breeding and Acclimatization Institute - National Research Institute; Bydgoszcz Poland
| | - K.J. Skowron
- Faculty of Telecommunications, Computer Science and Electrical Engineering; University of Science and Technology; Bydgoszcz Poland
| | - A. Świeca
- Department of Microbiology and Food Technology; University of Science and Technology; Bydgoszcz Poland
| | - Z. Paluszak
- Department of Microbiology and Food Technology; University of Science and Technology; Bydgoszcz Poland
| | - Z. Zimek
- Center of Research and Radiation Technology; Institute of Nuclear Chemistry and Technology; Warsaw Poland
| | - A. Rafalski
- Center of Research and Radiation Technology; Institute of Nuclear Chemistry and Technology; Warsaw Poland
| | - E. Gospodarek-Komkowska
- Department of Microbiology; Nicolaus Copernicus University in Toruń; Collegium Medicum of L. Rydygier in Bydgoszcz; Bydgoszcz Poland
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Osaili TM, Al-Nabulsi AA, Aljaafreh TF. Use of gamma radiation for inactivating Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in tahini halva. Int J Food Microbiol 2018; 278:20-25. [PMID: 29698855 DOI: 10.1016/j.ijfoodmicro.2018.04.029] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2018] [Revised: 04/11/2018] [Accepted: 04/17/2018] [Indexed: 11/17/2022]
Abstract
Tahini halva is a traditional sweet product that is consumed with bread in different countries. It is a low water activity (aw) product basically made by mixing and cooking tahini, sugar, citric acid and Saponaria officinalis root extract together. Tahini halva maybe contaminated with foodborne pathogens during any stage of production from tahini and other raw ingredients, workers, environment or contact surfaces. The objectives of the study were to i) investigate the efficacy of gamma radiation to inactivate Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in tahini halva, ii) evaluate the effect of pre-irradiation storage (0, 7 and 30 days at 21 °C) of tahini halva on the sensitivity of these microorganisms toward gamma radiation, and iii) evaluate the effect of post-irradiation storage of tahini halva for up to 6 months on the their survival characteristics. Tahini halva samples were inoculated with Salmonella spp., E. coli O157:H7 and L. monocytogenes separately then stored at 21 °C for 0, 7 and 30 days prior to irradiation at 0-4 KGy and for up to 6 months after irradiation at 4 KGy. Salmonella spp. were the most irradiation resistance among the tested microorganisms. Irradiation (0.8-4.0 KGy) reduced the bacteria in samples stored for 0, 7 and 30 days pre-irradiation in the range of 0.43-2.11, 0.45-2.68 and 0.52-2.7 log10 CFU/g for Salmonella spp., 0.55-3.08, 0.66-3.00 and 0.60-2.80 log10 CFU/g for E. coli O157:H7, and 0.69-2.96, 0.86-4.30, 0.62-3.29 log10 CFU/g for L. monocytogenes, respectively. The D10-value, the irradiation dose needed to inactivate 1 log10 of pathogen, was 1.83, 1.47 and 1.50 KGy for Salmonella spp., 1.28, 1.32 and 1.48 KGy for E. coli O157:H7, and 1.33, 0.94 and 1.27 KGy for L. monocytogenes in pre-irradiation stored samples for 0, 7 and 30 days, respectively. Post-irradiation storage was efficient in decreasing the levels of the microorganisms ca. ≥2 log10 CFU/g in the first month and to undetected level after the second month of storage but enrichment results showed that Salmonella spp. and L. monocytogenes were detected in the samples until of the end of storage period. The study demonstrates that gamma radiation can be applied to inactivate of foodborne pathogens in tahini halva. Irradiation dose at 4 KGy can reduce Salmonella spp., E. coli O157:H7 and L. monocytogenes in tahini halva by 2-3 log10 CFU/g. Storage of tahini halva before or after irradiation may reduce the risk of foodborne pathogens in the product.
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Affiliation(s)
- Tareq M Osaili
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, Jordan; Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, United Arab Emirates.
| | - Anas A Al-Nabulsi
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Taqwa F Aljaafreh
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, Jordan
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Kim JW, Puligundla P, Mok C. Microbial decontamination of dried laver using corona discharge plasma jet (CDPJ). J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.03.034] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Kim JW, Puligundla P, Mok C. Dielectric barrier discharge plasma for microbial decontamination of dried laver: effects on physicochemical characteristics. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12933] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Je-Wook Kim
- Department of Food Science and Biotechnology; Gachon University; Seongnam 461-701 Korea
| | - Pradeep Puligundla
- Department of Food Science and Biotechnology; Gachon University; Seongnam 461-701 Korea
| | - Chulkyoon Mok
- Department of Food Science and Biotechnology; Gachon University; Seongnam 461-701 Korea
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Choi ES, Kim NH, Kim HW, Kim SA, Jo JI, Kim SH, Lee SH, Ha SD, Rhee MS. Microbiological quality of seasoned roasted laver and potential hazard control in a real processing line. J Food Prot 2014; 77:2069-75. [PMID: 25474052 DOI: 10.4315/0362-028x.jfp-14-177] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Microbiological quality of laver, one of the edible seaweeds, has not been reported in a real processing line. Laver or supplements were collected from six manufacturers (A to F) to assess potential microbiological hazards and the critical control points in commercial processing lines. Aerobic plate counts (APC), coliform counts, Bacillus cereus, Staphylococcus aureus, and Vibrio parahaemolyticus were enumerated, and the presence of B. cereus, Listeria monocytogenes, Salmonella, S. aureus, and V. parahaemolyticus were confirmed during processing. The raw material, i.e., dried laver, had a high initial APC level (4.4 to 7.8 log CFU/g), which decreased gradually during processing (final products, 1.3 to 5.9 log CFU/g). Coliforms and B. cereus were not detected in any of the final products, but they were present in some raw materials and semiprocessed products in quantitative analysis. After enrichment for recovery of stress-injured cells, E. coli and foodborne pathogens were not detected in any samples, with the exception of B. cereus. Heat-injured and spore-forming B. cereus isolates were occasionally obtained from some of the raw materials and products after enrichment, thus B. cereus may be a potential microbiological hazard that should be controlled using strategic intervention measures. Secondary roasting (260 to 400°C, 2 to 10 s) significantly reduced the APC (maximum log reduction, 4.7 log CFU/g), and this could be a key intervention step for controlling microbiological hazards during processing (critical control point). When this step was performed appropriately, according to the processing guide for each plant, the microorganisms were inactivated more successfully in the products. This study provides scientific evidence that may facilitate the development of strategies for microbiological hazard control and hygienic management guidelines for real manufacturing plants.
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Affiliation(s)
- Eun Sook Choi
- Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul, 136-713, Republic of Korea
| | - Nam Hee Kim
- Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul, 136-713, Republic of Korea
| | - Hye Won Kim
- Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul, 136-713, Republic of Korea
| | - Sun Ae Kim
- Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul, 136-713, Republic of Korea
| | - Jun Il Jo
- Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, North Chungcheong Province, 363-951, Republic of Korea
| | - Soon Han Kim
- Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, North Chungcheong Province, 363-951, Republic of Korea
| | - Soon Ho Lee
- Foodborne Diseases Prevention and Surveillance Division, Ministry of Food and Drug Safety, North Chungcheong Province, 363-700, Republic of Korea
| | - Sang Do Ha
- School of Food Science and Technology, Chung-Ang University, Kyunggi Province, 456-756, Republic of Korea
| | - Min Suk Rhee
- Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul, 136-713, Republic of Korea.
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Optimization of processing conditions for meat paper from beef semimembranosus muscle using response surface methodology. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.05.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Mtenga AB, Kassim N, Lee WG, Heo RW, Shim WB, Yoon Y, Chung DH. Effect of Low Dose γ-Irradiation on the Fate and Cell Envelope of Bacillus cereus, Escherichia coli, and Salmonella Typhimurium. Korean J Food Sci Anim Resour 2011. [DOI: 10.5851/kosfa.2011.31.6.843] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
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11
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Kim IS, Yang MR, Jo C, Ahn DU, Kang SN. Effect of Gamma-Irradiation on Trans Fatty Acid, Free Amino Acid and Sensory Evaluation of Dry-fermented Sausage. Korean J Food Sci Anim Resour 2011. [DOI: 10.5851/kosfa.2011.31.4.580] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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12
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Development of predictive model for the growth of Staphylococcus aureus in Kimbab. Food Sci Biotechnol 2011. [DOI: 10.1007/s10068-011-0065-y] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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13
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Kim KY, Park JH, Kwak HS, Woo GJ. Characterization of the quinolone resistance mechanism in foodborne Salmonella isolates with high nalidixic acid resistance. Int J Food Microbiol 2011; 146:52-6. [DOI: 10.1016/j.ijfoodmicro.2011.01.037] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2010] [Revised: 01/13/2011] [Accepted: 01/27/2011] [Indexed: 11/24/2022]
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14
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Wang J, Yu Y. Inactivation of mildew in rough rice and wheat by gamma irradiation. Radiat Phys Chem Oxf Engl 1993 2010. [DOI: 10.1016/j.radphyschem.2009.12.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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15
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Wang J, Yu Y. Relationship between ultra-weak bioluminescence and vigour or irradiation dose of irradiated wheat. LUMINESCENCE 2009; 24:209-12. [DOI: 10.1002/bio.1096] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Sinanoglou VJ, Konteles S, Batrinou A, Mantis F, Sflomos K. Effects of gamma radiation on microbiological status, fatty acid composition, and color of vacuum-packaged cold-stored fresh pork meat. J Food Prot 2009; 72:556-63. [PMID: 19343944 DOI: 10.4315/0362-028x-72.3.556] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Pork meat samples were inoculated with high or low levels (10(6) or 10(3) CFU/g) of Salmonella Enteritidis, vacuum packaged, exposed to gamma radiation (1.0, 2.5, and 4.7 kGy), and stored for 1 month at 4 +/- 1 degrees C. In highly contaminated samples, the target strain was completely eliminated only by the 4.7 kGy radiation dose, whereas in samples at the lower contamination level, 2.5 kGy was sufficient to eliminate Salmonella Enteritidis. The highest of the applied radiation doses reduced the aerobic microflora and extended the sample's refrigeration shelf life by at least 2 weeks. The fatty acid profile of pork meat was not significantly affected by any of the applied radiation doses. Irradiation increased the proportion of saturated fatty acids (SFA) and decreased the content of the polyunsaturated fatty acids (P < 0.05). Irradiation also affected negatively the proportions of the nutritional indexes omega-6/omega-3, SFA/monounsaturated fatty acids, and SFA/polyunsaturated fatty acids. The proportion of the trans fatty acids C18:1omega-9 t9 and C18:2 t9,t12 in the total fatty acids was nearly doubled (90 and 86%, respectively) in the samples that had been exposed to 4.7 kGy. None of the applied radiation doses changed the lightness (L* value) of the meat, but redness (a*) and yellowness (b*) increased, particularly for the samples treated with 4.7 kGy.
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Affiliation(s)
- Vassilia J Sinanoglou
- Department of Food Technology, Technological Educational Institution of Athens, Ag. Spyridonos, 12210 Egaleo, Greece.
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Wang YC, Hsu HW. Inhibitory effect of Melastoma candidum D. Don acetone extract on foodborne pathogenic bacteria survival in food products. J Food Prot 2007; 70:1600-6. [PMID: 17685331 DOI: 10.4315/0362-028x-70.7.1600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Melastoma candidum D. Don, a Taiwanese folk medicinal plant, has high levels of antibacterial and bactericidal activity. Our aim was to determine whether and to what extent an acetone extract of this plant inhibits the growth of foodborne pathogenic bacteria. M. candidum acetone extract had marked inhibitory effect on test bacteria introduced into sliced pork, which was then stored at 4 degrees C. At the end of storage (day 12), the bacterial concentrations dropped by 1.59 to 2.91 log CFU/g compared with the control. In steamed rice stored at 30 degrees C, a 0.2% extract decreased initial (before storage) concentrations of Bacillus cereus from 2.01 log CFU/g to an undetectable level, which remained for at least 24 h. After 72 to 168 h of storage, test bacterial concentrations were reduced by 2.59 to 5.66 log CFU/g. In fresh noodles stored at 30 degrees C, both initial and final bacterial concentrations were decreased. At the end of storage (72 to 168 h), test bacteria concentrations were reduced by 1.85 to 2.88 log CFU/g. Overall, M. candidum acetone extract had an inhibitory effect on foodborne pathogenic bacteria in different food model systems.
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Affiliation(s)
- Y C Wang
- Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung 402, Taiwan, Republic of China.
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