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Tao M, Zhu Y, Chen F, Fang Y, Han Y, Yin G, Li N. Metabolomic and Transcriptomic Analyses Revealed Lipid Differentiation Mechanisms in Agaricus bisporus at Ambient Conditions. J Fungi (Basel) 2024; 10:533. [PMID: 39194859 DOI: 10.3390/jof10080533] [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: 06/05/2024] [Revised: 07/23/2024] [Accepted: 07/24/2024] [Indexed: 08/29/2024] Open
Abstract
Agaricus bisporus is one of the most popular mushroom species in the world; however, mushrooms are highly susceptible to browning due to the absence of a protective cuticle layer and high respiration rate. The molecular mechanism underlying the process of mushroom browning needs to be explored. Here, we analyzed the transcriptomic and metabolomic data from A. bisporus at ambient temperature. Specifically, a total of 263 significantly changed metabolites and 4492 differentially expressed genes were identified. Lipid metabolites associated with cell membrane degradation were predominantly up-regulated during ambient storage. Transcriptomic data further revealed the alterations of the expression of membrane lipid metabolism-related enzymes. Additionally, energy metabolic processes and products such as glycolysis and linoleic acid changed significantly during ambient storage, indicating their potential roles in the quality deterioration of A. bisporus. These findings provide new insights into the underlying lipid metabolic mechanisms of A. bisporus during postharvest ambient storage and will provide values for mushroom preservation techniques.
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Affiliation(s)
- Mengjiao Tao
- College of Horticulture Science, Zhejiang A&F University, Hangzhou 311300, China
| | - Yiting Zhu
- College of Horticulture Science, Zhejiang A&F University, Hangzhou 311300, China
| | - Faxi Chen
- College of Horticulture Science, Zhejiang A&F University, Hangzhou 311300, China
| | - Yilu Fang
- College of Horticulture Science, Zhejiang A&F University, Hangzhou 311300, China
| | - Yanqi Han
- College of Horticulture Science, Zhejiang A&F University, Hangzhou 311300, China
| | - Guohua Yin
- College of Biological and Chemical Engineering, Qilu Institute of Technology, Jinan 250200, China
| | - Nanyi Li
- College of Horticulture Science, Zhejiang A&F University, Hangzhou 311300, China
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Basak SS, Adak A. Physicochemical methods for disinfection of contaminated surfaces - a way to control infectious diseases. JOURNAL OF ENVIRONMENTAL HEALTH SCIENCE & ENGINEERING 2024; 22:53-64. [PMID: 38887763 PMCID: PMC11180059 DOI: 10.1007/s40201-024-00893-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Accepted: 01/21/2024] [Indexed: 06/20/2024]
Abstract
This paper represents the reviews of recent advancements in different physicochemical methods for disinfecting contaminated surfaces, which are considered to be responsible for transmitting different bacterial, viral, and fungal infectious diseases. Surface disinfection can be achieved by applying chemicals, UV-based processes, ionization radiation (gamma-ray, X-ray and electron beam), application of self-disinfecting surfaces, no-touch room disinfection methods, and robotic disinfection methods for built-in settings. Application of different chemicals, such as alcohols, hydrogen peroxide, peracetic acid, quaternary ammonium salts, phenol, and iodine solution, are common and economical. However, the process is time-consuming and less efficient. The use of UVC light (wavelength: 200-280 nm, generated by low vapor mercury lamps or pulse xenon light) has gained much attention for disinfecting fomites worldwide. In recent times, the combination of UV and H2O2, based on the principle of the advanced oxidation process, has been applied for disinfecting inanimate surfaces. The process is very efficient and faster than chemical and UV processes. Heavy metals like copper, silver, zinc, and other metals can inactivate microbes and are used for surface modification to produce self-disinfecting surfaces and used in healthcare facilities. In combination with UVB (280-315 nm) and UVA (315-400 nm), titanium oxide has been utilized for disinfecting contaminated surfaces. Ionization radiation, one of the advanced methods, can be used in disinfecting medical devices and drugs. Post-COVID-19 pandemic, the no-touch and robotic disinfection methods utilizing chemicals or UVC lights have received much importance in built-in settings. Among these methods, surface disinfection by applying chemicals by fogging/vaporization and UV radiation methods has been widely reported in the literature compared to other methods. Supplementary Information The online version contains supplementary material available at 10.1007/s40201-024-00893-2.
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Affiliation(s)
- Shib Sankar Basak
- Department of Civil Engineering, Indian Institute of Engineering Science and Technology, Shibpur, Howrah, West Bengal 711103 India
| | - Asok Adak
- Department of Civil Engineering, Indian Institute of Engineering Science and Technology, Shibpur, Howrah, West Bengal 711103 India
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Asdullah HU, Chen F, Hassan MA, Abbas A, Sajad S, Rafiq M, Raza MA, Tahir A, Wang D, Chen Y. Recent advances and role of melatonin in post-harvest quality preservation of shiitake ( Lentinula edodes). Front Nutr 2024; 11:1348235. [PMID: 38571753 PMCID: PMC10987784 DOI: 10.3389/fnut.2024.1348235] [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: 12/06/2023] [Accepted: 02/27/2024] [Indexed: 04/05/2024] Open
Abstract
Shiitake mushrooms are renowned for their popularity and robust nutritional value, are susceptible to spoilage due to their inherent biodegradability. Nevertheless, because of their lack of protection, these mushrooms have a short shelf life. Throughout the post-harvest phase, mushrooms experience a persistent decline in quality. This is evidenced by changes such as discoloration, reduced moisture content, texture changes, an increase in microbial count, and the depletion of nutrients and flavor. Ensuring postharvest quality preservation and prolonging mushroom shelf life necessitates the utilization of post-harvest preservation techniques, including physical, chemical, and thermal processes. This review provides a comprehensive overview of the deterioration processes affecting mushroom quality, covering elements such as moisture loss, discoloration, texture alterations, increased microbial count, and the depletion of nutrients and flavor. It also explores the key factors influencing these processes, such as temperature, relative humidity, water activity, and respiration rate. Furthermore, the review delves into recent progress in preserving mushrooms through techniques such as drying, cooling, packaging, irradiation, washing, and coating.
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Affiliation(s)
- Hafiz Umair Asdullah
- School of Horticulture, Anhui Agricultural University, Hefei, China
- Wandong Comprehensive Experimental Station, New Rural Development Institute, Anhui Agricultural University, Minguang, China
| | - Feng Chen
- School of Horticulture, Anhui Agricultural University, Hefei, China
| | | | - Asad Abbas
- School of Science, Western Sydney University Hawkesbury, Sydney, NSW, Australia
| | - Shoukat Sajad
- School of Horticulture, Anhui Agricultural University, Hefei, China
| | - Muhammad Rafiq
- Lushan Botanical Garden of Chinese Academy of Science, Jiujiang, China
| | | | - Arslan Tahir
- University College of Agriculture, University of Sargodha, Sargodha, Pakistan
| | - Dongliang Wang
- School of Horticulture, Anhui Agricultural University, Hefei, China
- Wandong Comprehensive Experimental Station, New Rural Development Institute, Anhui Agricultural University, Minguang, China
| | - Yougen Chen
- School of Horticulture, Anhui Agricultural University, Hefei, China
- Wandong Comprehensive Experimental Station, New Rural Development Institute, Anhui Agricultural University, Minguang, China
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4
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Zhong Y, Dong S, Cui Y, Dong X, Xu H, Li M. Recent Advances in Postharvest Irradiation Preservation Technology of Edible Fungi: A Review. Foods 2022; 12:foods12010103. [PMID: 36613319 PMCID: PMC9818174 DOI: 10.3390/foods12010103] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/13/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
Edible fungi have high edible, medicinal and economic value. Rapid development of the edible fungi industry can meet people's consumption demands. However, due to lack of suitable preservation technology after harvest, edible fungi are susceptible to mechanical damage, microbial infection, and discoloration, which could affect the quality and shelf life of fresh edible fungi. Many techniques have been developed to extend the postharvest storage time of fresh edible fungi and irradiation technology has been proven to be one of the potential technologies. This review summarizes the internal and external factors affecting the postharvest quality deterioration of edible fungi, introduces the types of irradiation preservation technology and describes comprehensive advances in the effects of irradiation on shelf life, microbiology, organoleptic qualities, nutritional qualities (proteins, fats, sugars and vitamins) and enzymatic activities of edible fungi from different regions and of different species worldwide. This review uncovers that the postharvest quality decay of edible fungi is a complex process. The irradiation preservation of edible fungi is affected not only by the edible fungus itself and the storage environment but also by the radiation type, radiation dose and radiation source conditions. Future studies need to consider the combined application of irradiation and other novel technologies to further improve the preservation effect of edible fungi, in particular in the area of irradiation's influence on the flavor of edible fungus.
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Dawadi E, Magar PB, Bhandari S, Subedi S, Shrestha S, Shrestha J. Nutritional and post-harvest quality preservation of mushrooms: A review. Heliyon 2022; 8:e12093. [DOI: 10.1016/j.heliyon.2022.e12093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 04/05/2022] [Accepted: 11/25/2022] [Indexed: 12/12/2022] Open
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6
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Yun YS, Bae SJ, Park SH. Inactivation of Foodborne Pathogens on Inshell Walnuts by UV-C Radiation. J Food Prot 2022; 85:1172-1176. [PMID: 35512126 DOI: 10.4315/jfp-21-442] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Accepted: 05/02/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT Inshell walnuts can be contaminated with pathogens through direct contact or cross-contamination during harvesting and postharvest hulling, drying, or storage. This study aimed to assess the efficacy of UV-C radiation in inactivating foodborne pathogens on inshell walnut surfaces. Intact inshell walnut surfaces were inoculated separately with Salmonella,Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus and then were subjected to UV-C radiation at doses of 29.4, 147.0, 294.0, 588.0, and 882.0 mJ/cm2. UV-C radiation inactivated the inoculated pathogens in a dose-dependent manner, and a tailing effect was observed for the inactivation of pathogens. UV-C radiation at 29.4 and 882.0 mJ/cm2 reduced the populations of Salmonella Enteritidis PT 30, Salmonella Typhimurium, E. coli O157:H7, L. monocytogenes, and S. aureus on inshell walnut surfaces by 0.82 to 1.25 and 1.76 to 2.41 log CFU per walnut, respectively. Scanning electron photomicrographs showed pathogenic bacterial cells in the cracks and crevices of the inshell walnut surface, and the shielding of microorganisms by the cracks and crevices may have contributed to the tailing effect observed during UV-C inactivation. No significant changes (P > 0.05) were found in walnut lipid oxidation following UV-C radiation at doses up to 882.0 mJ/cm2. Together, the results indicate that UV-C radiation could be a potential technology for reducing the populations of various foodborne pathogens on inshell walnut surfaces while maintaining the quality of walnuts. HIGHLIGHTS
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Affiliation(s)
- Ye-Seul Yun
- Department of Food Science and Technology, Kongju National University, Yesan, Chungnam, 32439, Republic of Korea
| | - Sung-Joo Bae
- Department of Food Science and Technology, Kongju National University, Yesan, Chungnam, 32439, Republic of Korea.,Korea Advanced Food Research Institute, Uiwang-si, Gyeonggi-do, 16001, Republic of Korea
| | - Sang-Hyun Park
- Department of Food Science and Technology, Kongju National University, Yesan, Chungnam, 32439, Republic of Korea
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7
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Wang H, Hou X, Shen J, Wang W, Ye Y, Yu J, Xue T. Alternative sigma factor B reduces biofilm formation and stress response in milk-derived Staphylococcus aureus. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113515] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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8
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Alexandre ACS, Ferreira Gomes BA, Duarte GN, Piva SF, Zauza SB, Vilas Boas EVDB. Recent advances in processing and preservation of minimally processed fruits and vegetables: A review – Part 1: Fundamentals and chemical methods. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16757] [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)
| | | | - Giulia Nayara Duarte
- Agriculture Department Federal University of Lavras 37200‐900 Lavras Minas Gerais Brazil
| | - Samella Fabiane Piva
- Food Science Department Federal University of Lavras 37200‐900 Lavras Minas Gerais Brazil
| | - Stefânia Barros Zauza
- Agriculture Department Federal University of Lavras 37200‐900 Lavras Minas Gerais Brazil
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Mirzaei-Baktash H, Hamdami N, Torabi P, Fallah-Joshaqani S, Dalvi-Isfahan M. Impact of different pretreatments on drying kinetics and quality of button mushroom slices dried by hot-air or electrohydrodynamic drying. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112894] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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10
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A Novel Technique Using Advanced Oxidation Process (UV-C/H2O2) Combined with Micro-Nano Bubbles on Decontamination, Seed Viability, and Enhancing Phytonutrients of Roselle Microgreens. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8010053] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Microbial contamination commonly occurs in microgreens due to contaminated seeds. This study investigated the decontamination effects of water wash (control), 5% hydrogen peroxide (H2O2), UV-C (36 watts), advanced oxidation process (AOP; H2O2 + UV-C), and improved AOP by combination with microbubbles (MBs; H2O2 + MBs and H2O2 + UV-C + MBs) on microbial loads, seeds’ viability, and physio-biochemical properties of microgreens from corresponding roselle seeds. Results showed that H2O2 and AOP, with and without MBs, significantly reduced total aerobic bacteria, coliforms, Escherichia coli (E. coli), and molds and yeast log count in seeds as compared to the control. Improved AOP treatment of H2O2 + UV-C + MBs significantly augmented antimicrobial activity against total bacteria and E. coli (not detected,) as compared to control and other treatments due to the formation of the highest hydroxy radicals (5.25 × 10−13 M). Additionally, H2O2 and combined treatments promoted seed germination, improved microbiological quality, total phenolic, flavonoids, and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH•) activity of the grown microgreens. Ascorbic acid content was induced only in microgreens developed from H2O2-treated seeds. Single UV-C treatment was ineffective to inactivate the detected microorganism population in seeds. These findings demonstrated that improved AOP treatment (H2O2 + UV-C + MBs) could potentially be used as a new disinfection technology for seed treatment in microgreens production.
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11
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Cheng PF, Liang M, Yun XY, Dong T. Biodegradable blend films of poly(ε-caprolactone)/poly(propylene carbonate) for shelf life extension of whole white button mushrooms. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:144-156. [PMID: 35068559 PMCID: PMC8758851 DOI: 10.1007/s13197-021-04995-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/07/2021] [Accepted: 01/20/2021] [Indexed: 01/03/2023]
Abstract
Blend films with poly(ε-caprolactone)(PCL) and poly(propylene carbonate)(PPC)with thickness of approximately 40 μm and 60 μm, respectively, were prepared using a uniaxial-stretching extrusion process to modify the property of PCL. PCL/PPC blend films with better comprehensive properties with thickness about 60 μm were used for equilibrium-modified atmosphere packaging of button mushrooms at 5 °C. The gas barrier property together with water vapor permeability were evaluated as well as its effects on the shelf life button mushrooms. The results showed that the PCL/PPC20 and PCL/PPC50 blend films have suitable gas barrier property and water vapor permeability, which was helpful to generate an appropriate storage environment and more importantly no condensation occurred in these two packages. The lower weight loss of button mushrooms was observed for PCL/PPC20 and PCL/PPC50 blend films 4.43 and 4.46, respectively. The PCL/PPC blend films was more effective in decreasing the activity of PPO and preserving the color of the button mushrooms. The over market acceptability of button mushrooms packaged in PCL/PPC blend films still maintained good and within the limit of marketability after 17 days of storage.
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Affiliation(s)
- Pei-fang Cheng
- grid.411638.90000 0004 1756 9607College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot, 010018 Inner Mongolia China
| | - Min Liang
- grid.411638.90000 0004 1756 9607College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot, 010018 Inner Mongolia China
| | - Xue-yan Yun
- grid.411638.90000 0004 1756 9607College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot, 010018 Inner Mongolia China
| | - Tungalag Dong
- grid.411638.90000 0004 1756 9607College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot, 010018 Inner Mongolia China
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12
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Pourbagher R, Abbaspour-Fard MH, Sohbatzadeh F, Rohani A. Inhibition of enzymes and Pseudomonas tolaasii growth on Agaricus bisporus following treatment with surface dielectric barrier discharge plasma. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102833] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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13
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Wang H, Hasani M, Alisha A, Warriner K. Vapor-Phase Hydroxyl or Chlorine Radical Treatment for Inactivating Listeria monocytogenes on Mushrooms (Agaricus bisporus) without Negatively Affecting Quality or Shelf Life. J Food Prot 2021; 84:1945-1955. [PMID: 34189580 DOI: 10.4315/jfp-21-217] [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: 05/20/2021] [Accepted: 06/25/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Processes based on generating vapor-phase hydroxyl radicals or chlorine radicals were developed for inactivating Listeria monocytogenes on mushrooms without negatively affecting quality. Antimicrobial radicals were generated from the UV-C degradation of hydrogen peroxide or hypochlorite and ozone gas. Response surface modeling was used to identify the interaction among the operating parameters for the hydroxyl radical process: UV-C254nm intensity, hydrogen peroxide concentration, and ozone delivered. There was an inverse relationship between hydrogen peroxide concentration and UV-C intensity in terms of the log reduction of L. monocytogenes. The independent parameters for the chlorine radical process were hypochlorite concentration, pH, and UV-C intensity. From predictive models, the optimal hydroxyl radical treatment was found to be 5% (v/v) H2O2, 2.86 mW/cm2 UV-C intensity (total UV-C dose 144 mJ/cm2), and 16.5 mg of ozone. The optimal parameters for the chlorine radical process were 10 ppm of hypochlorite (pH 3.0), 11.0 mg of ozone, and 4.60 mW/cm2 UV-C intensity. When inoculated mushrooms were treated with the optimal hydroxyl radical and chlorine radical processes, the reduction of L. monocytogenes was found to be 2.42 ± 0.42 and 2.61 ± 0.30 log CFU, respectively, without any negative effects on mushroom quality (weight loss and Browning index during 14 days of storage at 4°C). These reductions were significantly greater than those from application of the individual elements of the radical processes and those in the control process, which used a 90-s dip in 1% (v/v) hydrogen peroxide. The study has demonstrated that hydroxyl radical and chlorine radical vapor-phase treatments are equally effective at inactivating L. monocytogenes on mushrooms and can be considered as a preventative control step. HIGHLIGHTS
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Affiliation(s)
- Hongran Wang
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1
| | - Mahdiyeh Hasani
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1
| | - Alisha Alisha
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1
| | - Keith Warriner
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1
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Castellanos-Reyes K, Villalobos-Carvajal R, Beldarrain-Iznaga T. Fresh Mushroom Preservation Techniques. Foods 2021; 10:2126. [PMID: 34574236 PMCID: PMC8465629 DOI: 10.3390/foods10092126] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 08/28/2021] [Accepted: 09/03/2021] [Indexed: 01/04/2023] Open
Abstract
The production and consumption of fresh mushrooms has experienced a significant increase in recent decades. This trend has been driven mainly by their nutritional value and by the presence of bioactive and nutraceutical components that are associated with health benefits, which has led some to consider them a functional food. Mushrooms represent an attractive food for vegetarian and vegan consumers due to their high contents of high-biological-value proteins and vitamin D. However, due to their high respiratory rate, high water content, and lack of a cuticular structure, mushrooms rapidly lose quality and have a short shelf life after harvest, which limits their commercialization in the fresh state. Several traditional preservation methods are used to maintain their quality and extend their shelf life. This article reviews some preservation methods that are commonly used to preserve fresh mushrooms and promising new preservation techniques, highlighting the use of new packaging systems and regulations aimed at the development of more sustainable packaging.
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Affiliation(s)
- Katy Castellanos-Reyes
- Facultad de Ciencias Tecnológicas, Universidad Nacional de Agricultura, Carretera a Dulce Nombre de Culmí, km 215, Barrio El Espino, Catacamas 16201, Honduras;
- Food Engineering Department, Universidad del Bío-Bío, Av. Andrés Bello 720, P.O. Box 447, Chillán 3780000, Chile;
| | - Ricardo Villalobos-Carvajal
- Food Engineering Department, Universidad del Bío-Bío, Av. Andrés Bello 720, P.O. Box 447, Chillán 3780000, Chile;
| | - Tatiana Beldarrain-Iznaga
- Food Engineering Department, Universidad del Bío-Bío, Av. Andrés Bello 720, P.O. Box 447, Chillán 3780000, Chile;
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15
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Wason S, Verma T, Subbiah J. Validation of process technologies for enhancing the safety of low-moisture foods: A review. Compr Rev Food Sci Food Saf 2021; 20:4950-4992. [PMID: 34323364 DOI: 10.1111/1541-4337.12800] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2021] [Revised: 06/03/2021] [Accepted: 06/10/2021] [Indexed: 01/03/2023]
Abstract
The outbreaks linked to foodborne illnesses in low-moisture foods are frequently reported due to the occurrence of pathogenic microorganisms such as Salmonella Spp. Bacillus cereus, Clostridium spp., Cronobacter sakazakii, Escherichia coli, and Staphylococcus aureus. The ability of the pathogens to withstand the dry conditions and to develop resistance to heat is regarded as the major concern for the food industry dealing with low-moisture foods. In this regard, the present review is aimed to discuss the importance and the use of novel thermal and nonthermal technologies such as radiofrequency, steam pasteurization, plasma, and gaseous technologies for decontamination of foodborne pathogens in low-moisture foods and their microbial inactivation mechanisms. The review also summarizes the various sources of contamination and the factors influencing the survival and thermal resistance of pathogenic microorganisms in low-moisture foods. The literature survey indicated that the nonthermal techniques such as CO2 , high-pressure processing, and so on, may not offer effective microbial inactivation in low-moisture foods due to their insufficient moisture content. On the other hand, gases can penetrate deep inside the commodities and pores due to their higher diffusion properties and are regarded to have an advantage over thermal and other nonthermal processes. Further research is required to evaluate newer intervention strategies and combination treatments to enhance the microbial inactivation in low-moisture foods without significantly altering their organoleptic and nutritional quality.
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Affiliation(s)
- Surabhi Wason
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA
| | - Tushar Verma
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Jeyamkondan Subbiah
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA.,Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
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16
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Ling N, Ou D, Shen Y, Zhang D, Wang Y, Tong L, Ding Y, Wang J, Yang X, Zhang J, Wu Q, Ye Y. Proteomics analysis mediated by quorum sensing luxS involved in oxidative stress in Cronobacter malonaticus. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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17
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Yan J, Ban Z, Luo Z, Yu L, Wu Q, Li D, Zahedi SM, Li L. Variation in cell membrane integrity and enzyme activity of the button mushroom ( Agaricus bisporus) during storage and transportation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:1655-1662. [PMID: 33897004 PMCID: PMC8021667 DOI: 10.1007/s13197-020-04674-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/29/2019] [Accepted: 07/31/2020] [Indexed: 11/26/2022]
Abstract
Button mushrooms (Agaricus bisporus) were put under stimulated storage and transportation environments with different amounts of phase-change materials (PCM). Results showed that the addition of PCM effectively maintained a cooler environment and delayed a rise in temperature. And the addition of PCM, especially in a ratio 1:2 PCM:mushroom, had a significant effect on delaying the increase in cell membrane permeability, malondialdehyde and H2O2 levels, and also delayed superoxide dismutase and catalase activity. These results suggest that PCM may be candidate in postharvest mushroom during storage and transportation.
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Affiliation(s)
- Jiawei Yan
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Yuhangtang Road 866, West Lake District, Hangzhou, 310058 China
| | - Zhaojun Ban
- Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, 310023 China
| | - Zisheng Luo
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Yuhangtang Road 866, West Lake District, Hangzhou, 310058 China
| | - Lingfeng Yu
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Yuhangtang Road 866, West Lake District, Hangzhou, 310058 China
| | - Qiong Wu
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Yuhangtang Road 866, West Lake District, Hangzhou, 310058 China
| | - Dong Li
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Yuhangtang Road 866, West Lake District, Hangzhou, 310058 China
| | - Seyed Morteza Zahedi
- Department of Horticultural Science, Faculty of Agriculture, University of Maragheh, P.O. Box 55136-553, Maragheh, Iran
| | - Li Li
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Yuhangtang Road 866, West Lake District, Hangzhou, 310058 China
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18
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Yousefi N, Jones M, Bismarck A, Mautner A. Fungal chitin-glucan nanopapers with heavy metal adsorption properties for ultrafiltration of organic solvents and water. Carbohydr Polym 2021; 253:117273. [PMID: 33278945 DOI: 10.1016/j.carbpol.2020.117273] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 10/14/2020] [Accepted: 10/15/2020] [Indexed: 12/11/2022]
Abstract
Membranes and filters are essential devices, both in the laboratory for separation of media, solvent recovery, organic solvent and water filtration purposes, and in industrial scale applications, such as the removal of industrial pollutants, e.g. heavy metal ions, from water. Due to their solvent stability, biologically sourced and renewable membrane or filter materials, such as cellulose or chitin, provide a low-cost, sustainable alternative to synthetic materials for organic solvent filtration and water treatment. Here, we investigated the potential of fungal chitin nanopapers derived from A. bisporus (common white-button mushrooms) as ultrafiltration membranes for organic solvents and aqueous solutions and hybrid chitin-cellulose microfibril papers as high permeance adsorptive filters. Fungal chitin constitutes a renewable, easily isolated, and abundant alternative to crustacean chitin. It can be fashioned into solvent stable nanopapers with pore sizes of 10-12 nm, as determined by molecular weight cut-off and rejection of gold nanoparticles, that exhibit high organic solvent permeance, making them a valuable material for organic solvent filtration applications. Addition of cellulose fibres to produce chitin-cellulose hybrid papers extended membrane functionality to water treatment applications, with considerable static and dynamic copper ion adsorption capacities and high permeances that outperformed other biologically derived membranes, while being simpler to produce, naturally porous, and not requiring crosslinking. The simple nanopaper production process coupled with the remarkable filtration properties of the papers for both organic solvent filtration and water treatment applications designates them an environmentally benign alternative to traditional membrane and filter materials.
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Affiliation(s)
- Neptun Yousefi
- Institute of Materials Chemistry and Research, Polymer and Composite Engineering (PaCE) Group, Faculty of Chemistry, University of Vienna, Währinger Straße 42, 1090 Vienna, Austria
| | - Mitchell Jones
- Institute of Materials Chemistry and Research, Polymer and Composite Engineering (PaCE) Group, Faculty of Chemistry, University of Vienna, Währinger Straße 42, 1090 Vienna, Austria; School of Engineering, RMIT University, Bundoora East Campus, PO Box 71, Bundoora 3083, VIC, Australia
| | - Alexander Bismarck
- Institute of Materials Chemistry and Research, Polymer and Composite Engineering (PaCE) Group, Faculty of Chemistry, University of Vienna, Währinger Straße 42, 1090 Vienna, Austria; Department of Mechanical Engineering, Faculty of Engineering and the Built Environment, University of Johannesburg, South Africa; Department of Chemical Engineering, Imperial College London, South Kensington Campus, London, SW7 2AZ, UK
| | - Andreas Mautner
- Institute of Materials Chemistry and Research, Polymer and Composite Engineering (PaCE) Group, Faculty of Chemistry, University of Vienna, Währinger Straße 42, 1090 Vienna, Austria.
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19
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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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20
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Fan X, Song Y. Advanced Oxidation Process as a Postharvest Decontamination Technology To Improve Microbial Safety of Fresh Produce. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12916-12926. [PMID: 32369356 DOI: 10.1021/acs.jafc.0c01381] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Fresh produce is frequently associated with outbreaks of foodborne diseases; thus, there is a need to develop effective intervention technologies and antimicrobial treatments to improve the microbial safety of fresh produce. Washing with chemical sanitizers, commonly used by the industry, is limited in its effectiveness and is viewed as a possible cross-contamination opportunity. This review discuses the advanced oxidation process (AOP), which involves generating highly reactive hydroxyl radicals to inactivate human pathogens. Ionizing irradiation, ultraviolet (UV) light, and cold plasma can be regarded as AOP; however, AOPs employing combinations of UV, H2O2, cold plasma, and ozone may be more promising because higher amounts of hydroxyl radicals are produced in comparison to the individual treatments and the combinative AOPs may be more consumer friendly than ionizing irradiation. When applied as a gaseous/aerosolized treatment, AOPs may have advantages over immersion treatments, considering the reactivity of hydroxyl radicals and presence of organic materials in wash water. Gaseous/aerosolized AOPs achieve up to 5 log reductions of pathogenic bacteria on fresh produce compared to reductions of 1-2 logs with aqueous sanitizers. Further research needs to be conducted on specific AOPs before being considered for commercialization, such as reduced formation of undesirable chemical byproducts, impact on quality, and scaled up studies.
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Affiliation(s)
- Xuetong Fan
- Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, United States
| | - Yuanyuan Song
- Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, United States
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21
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A review of recent trends in the development of the microbial safety of fruits and vegetables. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.07.009] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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22
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Inactivation of Listeria monocytogenes, Escherichia coli O157:H7, and Pre-existing Bacteria on Spinach by Combined Treatment of Cudrania tricuspidata Leaf Extract Washing and Ultraviolet-C Irradiation. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02476-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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23
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Nicol MJ, Brubaker TR, Honish BJ, Simmons AN, Kazemi A, Geissel MA, Whalen CT, Siedlecki CA, Bilén SG, Knecht SD, Kirimanjeswara GS. Antibacterial effects of low-temperature plasma generated by atmospheric-pressure plasma jet are mediated by reactive oxygen species. Sci Rep 2020; 10:3066. [PMID: 32080228 PMCID: PMC7033188 DOI: 10.1038/s41598-020-59652-6] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Accepted: 12/13/2019] [Indexed: 12/05/2022] Open
Abstract
Emergence and spread of antibiotic resistance calls for development of non-chemical treatment options for bacterial infections. Plasma medicine applies low-temperature plasma (LTP) physics to address biomedical problems such as wound healing and tumor suppression. LTP has also been used for surface disinfection. However, there is still much to be learned regarding the effectiveness of LTP on bacteria in suspension in liquids, and especially on porous surfaces. We investigated the efficacy of LTP treatments against bacteria using an atmospheric-pressure plasma jet and show that LTP treatments have the ability to inhibit both gram-positive (S. aureus) and gram-negative (E. coli) bacteria on solid and porous surfaces. Additionally, both direct LTP treatment and plasma-activated media were effective against the bacteria suspended in liquid culture. Our data indicate that reactive oxygen species are the key mediators of the bactericidal effects of LTP and hydrogen peroxide is necessary but not sufficient for antibacterial effects. In addition, our data suggests that bacteria exposed to LTP do not develop resistance to further treatment with LTP. These findings suggest that this novel atmospheric-pressure plasma jet could be used as a potential alternative to antibiotic treatments in vivo.
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Affiliation(s)
- McKayla J Nicol
- Department of Veterinary and Biomedical Sciences, The Pennsylvania State University, University Park, PA, 16802, USA
- Pathobiology Graduate Program, The Pennsylvania State University, University Park, PA, 16802, USA
| | - Timothy R Brubaker
- School of Electrical Engineering and Computer Science, The Pennsylvania State University, University Park, PA, 16802, USA
| | - Brian J Honish
- Department of Veterinary and Biomedical Sciences, The Pennsylvania State University, University Park, PA, 16802, USA
| | - Alyssa N Simmons
- Department of Mechanical Engineering and Department of Biomedical Engineering, The Pennsylvania State University, University Park, PA, 16802, USA
| | - Ali Kazemi
- Department of Mechanical Engineering and Department of Biomedical Engineering, The Pennsylvania State University, University Park, PA, 16802, USA
| | - Madison A Geissel
- Department of Engineering Science and Mechanics, The Pennsylvania State University, University Park, PA, 16802, USA
| | - Connor T Whalen
- Department of Veterinary and Biomedical Sciences, The Pennsylvania State University, University Park, PA, 16802, USA
| | | | - Sven G Bilén
- School of Engineering Design, Technology, and Professional Programs, The Pennsylvania State University, University Park, PA, 16802, USA
| | - Sean D Knecht
- School of Engineering Design, Technology, and Professional Programs, The Pennsylvania State University, University Park, PA, 16802, USA.
| | - Girish S Kirimanjeswara
- Department of Veterinary and Biomedical Sciences, The Pennsylvania State University, University Park, PA, 16802, USA.
- The Center for Molecular Immunology and Infectious Disease, The Pennsylvania State University, University Park, PA, 16802, USA.
- The Center for Infectious Disease Dynamics, The Pennsylvania State University, University Park, PA, 16802, USA.
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24
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Lin X, Sun DW. Research advances in browning of button mushroom (Agaricus bisporus): Affecting factors and controlling methods. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.05.007] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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25
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Bhilwadikar T, Pounraj S, Manivannan S, Rastogi NK, Negi PS. Decontamination of Microorganisms and Pesticides from Fresh Fruits and Vegetables: A Comprehensive Review from Common Household Processes to Modern Techniques. Compr Rev Food Sci Food Saf 2019; 18:1003-1038. [DOI: 10.1111/1541-4337.12453] [Citation(s) in RCA: 74] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Revised: 03/26/2019] [Accepted: 04/11/2019] [Indexed: 01/03/2023]
Affiliation(s)
- Tanmayee Bhilwadikar
- Dept. of Fruit and Vegetable TechnologyCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
| | - Saranya Pounraj
- Dept. of Fruit and Vegetable TechnologyCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
| | - S. Manivannan
- Dept. of Food Protectant and Infestation ControlCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
| | - N. K. Rastogi
- Dept. of Food EngineeringCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
| | - P. S. Negi
- Dept. of Fruit and Vegetable TechnologyCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
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26
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Yang W, Wu Y, Hu Q, Pei F, Mariga AM. Preharvest treatment of Agaricus bisporus with methyl jasmonate inhibits postharvest deterioration. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.069] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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27
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Hasani M, Chudyk J, Murray K, Lim LT, Lubitz D, Warriner K. Inactivation of Salmonella, Listeria monocytogenes, Aspergillus and Penicillium on lemons using advanced oxidation process optimized through response surface methodology. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.04.010] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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28
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Zhang K, Pu YY, Sun DW. Recent advances in quality preservation of postharvest mushrooms ( Agaricus bisporus ): A review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.05.012] [Citation(s) in RCA: 72] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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29
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Ghasemi-Varnamkhasti M, Mohammad-Razdari A, Yoosefian SH, Izadi Z. Effects of the combination of gamma irradiation and Ag nanoparticles polyethylene films on the quality of fresh bottom mushroom (Agaricus bisporus
L.). J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13652] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Ayat Mohammad-Razdari
- Department of Mechanical Engineering of Biosystems; Shahrekord University; Shahrekord Iran
| | - Seyedeh Hoda Yoosefian
- Department of Mechanical Engineering of Biosystems; Shahrekord University; Shahrekord Iran
| | - Zahra Izadi
- Department of Mechanical Engineering of Biosystems; Shahrekord University; Shahrekord Iran
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30
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Murray K, Wu F, Shi J, Jun Xue S, Warriner K. Challenges in the microbiological food safety of fresh produce: Limitations of post-harvest washing and the need for alternative interventions. FOOD QUALITY AND SAFETY 2017. [DOI: 10.1093/fqsafe/fyx027] [Citation(s) in RCA: 94] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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31
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Moradian S, Almasi H, Moini S. Development of bacterial cellulose-based active membranes containing herbal extracts for shelf life extension of button mushrooms (Agaricus bisporus
). J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13537] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sahel Moradian
- Department of Food Science and Technology; North Tehran Branch, Islamic Azad University; Tehran Iran
| | - Hadi Almasi
- Department of Food Science and Technology, Faculty of Agriculture; Urmia University; Urmia Iran
| | - Sohrab Moini
- Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology; Campus of Agriculture and Natural Resources, University of Tehran; Karaj Iran
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32
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Ye Y, Zhang M, Jiao R, Ling N, Zhang X, Tong L, Zeng H, Zhang J, Wu Q. Inactivation of Cronobacter malonaticus cells and inhibition of its biofilm formation exposed to hydrogen peroxide stress. J Dairy Sci 2017; 101:66-74. [PMID: 29102134 DOI: 10.3168/jds.2017-13463] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2017] [Accepted: 08/21/2017] [Indexed: 11/19/2022]
Abstract
Presence of Cronobacter malonaticus in powdered infant formula (PIF) poses a high risk to infant and public health. Cronobacter malonaticus has been widely distributed in food and food processing environments, and the true origin of C. malonaticus in PIF is poorly understood. Control and prevention of C. malonaticus is necessary for achieving microbial safety of PIF. However, little information about decontamination of C. malonaticus is available. In this study, effects of hydrogen peroxide on inactivation and morphological changes of C. malonaticus cells were determined. Furthermore, inhibitory effects of H2O2 on biofilm formation in C. malonaticus were also performed. Results indicated that H2O2 could completely inactivate C. malonaticus in sterile water with 0.06% H2O2 for 25 min, 0.08% H2O2 for 15 min, and 0.10% for 10 min, respectively, whereas the survival rates of C. malonaticus in tryptic soy broth medium significantly increased with the same treatment time and concentration of H2O2. In addition, morphological changes of C. malonaticus cells, including cell shrinkage, disruption of cells, cell intercession, and leakage of intercellular material in sterile water after H2O2 treatment, were more predominant than those in tryptic soy broth. Finally, significant reduction in biofilm formation by H2O2 was found using crystal violet staining, scanning electron microscopy, and confocal laser scanning microscopy detection compared with control samples. This is the first report to determine the effects of H2O2 on C. malonaticus cells and biofilm formation. The findings provided valuable information for practical application of H2O2 for decontamination of C. malonaticus in dairy processing.
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Affiliation(s)
- Yingwang Ye
- School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, China; State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbiology Culture Collection and Application, Guangdong Institute of Microbiology, Guangzhou 510070, China.
| | - Maofeng Zhang
- School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, China
| | - Rui Jiao
- School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, China
| | - Na Ling
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbiology Culture Collection and Application, Guangdong Institute of Microbiology, Guangzhou 510070, China
| | - Xiyan Zhang
- School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, China
| | - Liaowang Tong
- School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, China
| | - Haiyang Zeng
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbiology Culture Collection and Application, Guangdong Institute of Microbiology, Guangzhou 510070, China
| | - Jumei Zhang
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbiology Culture Collection and Application, Guangdong Institute of Microbiology, Guangzhou 510070, China
| | - Qingping Wu
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbiology Culture Collection and Application, Guangdong Institute of Microbiology, Guangzhou 510070, China.
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33
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Ali A, Yeoh WK, Forney C, Siddiqui MW. Advances in postharvest technologies to extend the storage life of minimally processed fruits and vegetables. Crit Rev Food Sci Nutr 2017; 58:2632-2649. [PMID: 29072844 DOI: 10.1080/10408398.2017.1339180] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
Minimally processed fresh produce is one of the fastest growing segments of the food industry due to consumer demand for fresh, healthy, and convenient foods. However, mechanical operations of cutting and peeling induce the liberation of cellular contents at the site of wounding that can promote the growth of pathogenic and spoilage microorganisms. In addition, rates of tissue senescence can be enhanced resulting in reduced storage life of fresh-cut fruits and vegetables. Chlorine has been widely adopted in the disinfection and washing procedures of fresh-cut produce due to its low cost and efficacy against a broad spectrum of microorganisms. Continuous replenishment of chlorine in high organic wash water can promote the formation of carcinogenic compounds such as trihalomethanes, which threaten human and environmental health. Alternative green and innovative chemical and physical postharvest treatments such as ozone, electrolyzed water, hydrogen peroxide, ultraviolet radiation, high pressure processing, and ultrasound can achieve similar reduction of microorganisms as chlorine without the production of harmful compounds or compromising the quality of fresh-cut produce.
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Affiliation(s)
- Asgar Ali
- a Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, The University of Nottingham Malaysia Campus , Semenyih , Selangor , Malaysia
| | - Wei Keat Yeoh
- a Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, The University of Nottingham Malaysia Campus , Semenyih , Selangor , Malaysia
| | - Charles Forney
- b Agriculture and Agri-Food Canada, Kentville Research and Development Centre , 32 Main Street, Kentville , Nova Scotia , Canada
| | - Mohammed Wasim Siddiqui
- c Department of Food Science and Postharvest Technology , Bihar Agricultural University , Sabour, Bhagalpur , Bihar , India
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34
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Yoon JH, Lee SY. Review: Comparison of the effectiveness of decontaminating strategies for fresh fruits and vegetables and related limitations. Crit Rev Food Sci Nutr 2017; 58:3189-3208. [DOI: 10.1080/10408398.2017.1354813] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Jae-Hyun Yoon
- Department of Food and Nutrition, Chung-Ang University, 4726, Seodong-daero, Anseong-si, Gyeonggi-do, South Korea
| | - Sun-Young Lee
- Department of Food and Nutrition, Chung-Ang University, 4726, Seodong-daero, Anseong-si, Gyeonggi-do, South Korea
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35
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Profile of phenolic and organic acids, antioxidant properties and ergosterol content in cultivated and wild growing species of Agaricus. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2952-9] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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36
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Chen AJ, Luo W, Luo YB, Zhu BZ. Combined treatment of ultraviolet-C and L. plantarum
on Salmonella enteritidis
and quality control of fresh-cut apple. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13349] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- An-Jun Chen
- Department of Food Science and Nutritional Engineering, China Agricultural University; Beijing 100083 China
- Department of Food Science, Sichuan Agricultural University; Ya'an 625014 China
| | - Wei Luo
- Department of Food Science, Sichuan Agricultural University; Ya'an 625014 China
| | - Yun-Bo Luo
- Department of Food Science and Nutritional Engineering, China Agricultural University; Beijing 100083 China
| | - Ben-Zhong Zhu
- Department of Food Science and Nutritional Engineering, China Agricultural University; Beijing 100083 China
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37
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Jiang Y, Sokorai K, Pyrgiotakis G, Demokritou P, Li X, Mukhopadhyay S, Jin T, Fan X. Cold plasma-activated hydrogen peroxide aerosol inactivates Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria innocua and maintains quality of grape tomato, spinach and cantaloupe. Int J Food Microbiol 2017; 249:53-60. [PMID: 28319798 DOI: 10.1016/j.ijfoodmicro.2017.03.004] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2016] [Revised: 02/28/2017] [Accepted: 03/09/2017] [Indexed: 11/24/2022]
Abstract
The purpose of this study was to investigate the efficacy of aerosolized hydrogen peroxide in inactivating bacteria and maintaining quality of grape tomatoes, baby spinach leaves and cantaloupes. Stem scars and smooth surfaces of tomatoes, spinach leaves, and cantaloupe rinds, inoculated with Escherichia coli O157:H7, Salmonella Typhimurium and Listeria innocua, were treated for 45s followed by additional 30min dwell time with hydrogen peroxide (7.8%) aerosols activated by atmospheric cold plasma. Non-inoculated samples were used to study the effects on quality and native microflora populations. Results showed that two ranges of hydrogen peroxide droplets with mean diameters of 40nm and 3.0μm were introduced into the treatment chamber. The aerosolized hydrogen peroxide treatment reduced S. Typhimurium populations by 5.0logCFU/piece, and E. coli O157:H7 and L. innocua populations from initial levels of 2.9 and 6.3logCFU/piece, respectively, to non-detectable levels (detection limit 0.6logCFU/piece) on the smooth surface of tomatoes. However, on the stem scar area of tomatoes, the reductions of E. coli O157:H7, S. Typhimurium, and L. innocua were only 1.0, 1.3, and 1.3 log, respectively. On the cantaloupe rind, the treatment reduced populations of E. coli O157:H7, S. Typhimurium and L. innocua by 4.9, 1.3, and 3.0logCFU/piece, respectively. Under the same conditions, reductions achieved on spinach leaves were 1.5, 4.2 and 4.0 log for E. coli O157:H7, S. Typhimurium and L. innocua, respectively. The treatments also significantly reduced native aerobic plate count, and yeasts and mold count of tomato fruits and spinach leaves. Furthermore, firmness and color of the samples were not significantly affected by the aerosolized hydrogen peroxide. Overall, our results showed that the efficacy of aerosolized hydrogen peroxide depended on type of inoculated bacteria, location of bacteria and type of produce items, and aerosolized hydrogen peroxide could potentially be used to sanitize fresh fruits and vegetables.
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Affiliation(s)
- Yunbin Jiang
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education, Tianjin 300457, China
| | - Kimberly Sokorai
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA
| | - Georgios Pyrgiotakis
- Center for Nanotechnology and Nanotoxicology, Harvard School of Public Health, Boston, MA 02115, USA
| | - Philip Demokritou
- Center for Nanotechnology and Nanotoxicology, Harvard School of Public Health, Boston, MA 02115, USA
| | - Xihong Li
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education, Tianjin 300457, China
| | - Sudarsan Mukhopadhyay
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA
| | - Tony Jin
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA
| | - Xuetong Fan
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA.
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Comparison of Sodium Acid Sulfate and UV-C Treatment on Browning and Storage Quality of Fresh-Cut Potatoes. J FOOD QUALITY 2017. [DOI: 10.1155/2017/5980964] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Fresh-cut vegetables, such as potato chips, get brown quickly and can easily be infected by bacterium during storage. Sodium acid sulfate (SAS) and UV-C treatments are regarded as effective methods for food preservation. In this study, the effects of SAS, UV-C treatment, and their combination on fresh-cut potatoes during storage were evaluated. Compared with the control, all of the treatments were effective in inhibiting the bacterial growth during the whole storage period. Also, both SAS and SAS + UV-C treatments significantly decreased browning and polyphenol oxidase (PPO) activity and increased the firmness and malondialdehyde (MDA) contents, while the UV-C treatment has no good effects on protecting such storage qualities in fresh-cut potatoes. However, when compared with SAS treatment, the combination of SAS and UV-C treatment did not promote the effect in protecting the storage abilities. Thus, it was concluded that SAS is a better treatment in extending shelf life and controlling the quality of fresh-cut potatoes during storage compared to UV-C treatment.
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Farokhian F, Jafarpour M, Goli M, Askari-Khorasgani O. Quality Preservation of Air-Dried Sliced Button Mushroom (Agaricus bisporus) by Lavender (Lavendula angustifoliaMill.) Essential Oil. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12432] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Forough Farokhian
- Faculty of Agriculture and Natural Resources; Isfahan (Khorasgan) Branch, Islamic Azad University; Isfahan Iran
| | - Mehrdad Jafarpour
- Faculty of Agriculture and Natural Resources; Isfahan (Khorasgan) Branch, Islamic Azad University; Isfahan Iran
| | - Mohammad Goli
- Faculty of Agriculture and Natural Resources; Isfahan (Khorasgan) Branch, Islamic Azad University; Isfahan Iran
| | - Omid Askari-Khorasgani
- Faculty of Agriculture and Natural Resources; Isfahan (Khorasgan) Branch, Islamic Azad University; Isfahan Iran
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40
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41
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Mukhopadhyay S, Ukuku DO, Juneja VK. Effects of integrated treatment of nonthermal UV-C light and different antimicrobial wash on Salmonella enterica on plum tomatoes. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.03.020] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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42
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Murray K, Wu F, Aktar R, Namvar A, Warriner K. Comparative Study on the Efficacy of Bacteriophages, Sanitizers, and UV Light Treatments To Control Listeria monocytogenes on Sliced Mushrooms (Agaricus bisporus). J Food Prot 2015; 78:1147-53. [PMID: 26038905 DOI: 10.4315/0362-028x.jfp-14-389] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The following reports on a comparative study on the efficacy of different decontamination technologies to decrease Listeria monocytogenes inoculated onto white sliced mushrooms and assesses the fate of residual levels during posttreatment storage under aerobic conditions at 8 °C. The treatments were chemical (hydrogen peroxide, peroxyacetic acid, ozonated water, electrolyzed water, chitosan, lactic acid), biological (Listeria bacteriophages), and physical (UV-C, UV-hydrogen peroxide). None of the treatments achieved >1.2 log CFU reduction in L. monocytogenes levels; bacteriophages at a multiplicity of infection of 100 and 3% (vol/vol) hydrogen peroxide were the most effective of the treatments tested. However, growth of residual L. monocytogenes during posttreatment storage attained levels equal to or greater than levels in the nontreated controls. The growth of L. monocytogenes was inhibited on mushrooms treated with chitosan, electrolyzed water, peroxyacetic acid, or UV. Yet, L. monocytogenes inoculated onto mushrooms and treated with UV-hydrogen peroxide decreased during posttreatment storage, through a combination of sublethal injury and dehydration of the mushroom surface. Although mushrooms treated with UV-hydrogen peroxide became darker during storage, the samples were visually acceptable relative to controls. In conclusion, of the treatments evaluated, UV-hydrogen peroxide holds promise to control L. monocytogenes on mushroom surfaces.
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Affiliation(s)
- Kayla Murray
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1
| | - Fan Wu
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1
| | - Rafia Aktar
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1
| | - Azadeh Namvar
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1
| | - Keith Warriner
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1.
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43
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Martínez-Hernández GB, Huertas JP, Navarro-Rico J, Gómez PA, Artés F, Palop A, Artés-Hernández F. Inactivation kinetics of foodborne pathogens by UV-C radiation and its subsequent growth in fresh-cut kailan-hybrid broccoli. Food Microbiol 2015; 46:263-271. [DOI: 10.1016/j.fm.2014.08.008] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2014] [Revised: 07/23/2014] [Accepted: 08/11/2014] [Indexed: 11/27/2022]
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Martínez-Hernández GB, Navarro-Rico J, Gómez PA, Otón M, Artés F, Artés-Hernández F. Combined sustainable sanitising treatments to reduce Escherichia coli and Salmonella Enteritidis growth on fresh-cut kailan-hybrid broccoli. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.07.029] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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