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Wu C, Li Y, Wu X, Bao E, Ye L, Cao K. Slightly acidic electrolyzed water significantly restrains the accumulation of the microalgae Pseudokirchneriella subcapitata in hydroponic systems. J Appl Microbiol 2024; 135:lxae082. [PMID: 38533661 DOI: 10.1093/jambio/lxae082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 03/20/2024] [Accepted: 03/23/2024] [Indexed: 03/28/2024]
Abstract
AIMS This study explored the effects of slightly acidic electrolyzed water (SAEW) on algae to exploit technologies that effectively suppress algal growth in hydroponic systems and improve crop yield. METHODS AND RESULTS The effects of SAEW on algal growth and the response mechanisms of algae to SAEW were investigated. Moreover, we studied whether the application of SAEW adversely affected tomato seedling growth. The results showed that SAEW significantly inhibited algal growth and destroyed the integrity of the algal cells. In addition, the intracellular oxidation-reduction system of algae was greatly influenced by SAEW. The H2O2, O2-, malondialdehyde (MDA), and reactive oxygen species (ROS) fluorescence signals were significantly induced by SAEW, and superoxide dismutase (SOD), peroxidase (POD), and glutathione reductase (GR) activities were greatly enhanced by a low SAEW concentration but significantly inhibited by SAEW with a high available chlorine concentration, which may contribute to heavy oxidative stress on algal growth and cell structure break down, eventually causing the death of algae and cell number decrease. We also found that regardless of the concentration of SAEW (from 10 to 40 mg L-1), there was no significant change in the germination index, length, or fresh weight of the hydroponic tomato seedlings. CONCLUSIONS Our findings demonstrate that SAEW can be used in hydroponic systems to restrain algae with no negative impact on tomato plants.
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Affiliation(s)
- Cuinan Wu
- Agriculture College, Ningxia University, Yinchuan 750021, China
- The Agriculture Ministry Key Laboratory of Agricultural Engineering in the Middle and Lower Reaches of Yangtze River, Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Yuanyuan Li
- The Agriculture Ministry Key Laboratory of Agricultural Engineering in the Middle and Lower Reaches of Yangtze River, Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
- College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing 404000, China
| | - Xue Wu
- The Agriculture Ministry Key Laboratory of Agricultural Engineering in the Middle and Lower Reaches of Yangtze River, Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Encai Bao
- The Agriculture Ministry Key Laboratory of Agricultural Engineering in the Middle and Lower Reaches of Yangtze River, Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Lin Ye
- Agriculture College, Ningxia University, Yinchuan 750021, China
| | - Kai Cao
- The Agriculture Ministry Key Laboratory of Agricultural Engineering in the Middle and Lower Reaches of Yangtze River, Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
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Shimamura Y, Oura Y, Tsuchiya M, Yamanashi Y, Ogasawara A, Oishi M, Komuro M, Sasaki K, Masuda S. Slightly acidic electrolyzed water inhibits inflammation induced by membrane vesicles of Staphylococcus aureus. Front Microbiol 2024; 14:1328055. [PMID: 38282743 PMCID: PMC10811074 DOI: 10.3389/fmicb.2023.1328055] [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: 10/26/2023] [Accepted: 12/28/2023] [Indexed: 01/30/2024] Open
Abstract
Staphylococcus aureus grows in the skin of patients with atopic dermatitis and the associated symptoms are induced by membrane vesicles (MVs). This study explored the effects of slightly acidic electrolyzed water (SAEW) on the expression of virulence factors of S. aureus and MV-induced inflammation to uncover the potential of SAEW as a new treatment method for atopic dermatitis. Expression levels of genes related to virulence factors in S. aureus was assessed and S. aureus-derived MVs were characterized. Moreover, expression level of MV-induced Type I allergic reaction-related genes in RBL2H3 cells was also assessed. Significantly decreased staphylococcal enterotoxin A production and decreased virulence factor-related gene expression were observed after culturing S. aureus in broth supplemented with SAEW at ratios of 1, 2, and 5 per broth. MVs prepared by culturing S. aureus in SAEW-supplemented broth exhibited altered particle size and markedly reduced staphylococcal enterotoxin A content under all addition conditions; moreover, those obtained at a ratio of 1:5 (broth:SAEW) exhibited a reduction in the expression of several proteins associated with hemolytic activity and free iron uptake. The MVs prepared in SAEW-supplemented broth also exhibited remarkably reduced allergy-related gene expression levels in rat cell lines derived from basophilic leukemia-2H3 cells. Overall, SAEW is expected to suppress atopic dermatitis symptoms through the alteration of the properties of S. aureus-derived MVs.
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Affiliation(s)
- Yuko Shimamura
- School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan
| | - Yukino Oura
- School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan
| | - Madoka Tsuchiya
- School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan
| | - Yuka Yamanashi
- School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan
| | - Asako Ogasawara
- School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan
| | - Minami Oishi
- School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan
| | - Misaki Komuro
- Faculty of Science and Engineering, Iwate University, Morioka, Japan
| | - Kuniaki Sasaki
- Faculty of Science and Engineering, Iwate University, Morioka, Japan
| | - Shuichi Masuda
- School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan
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3
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Hydrogen-Rich Water Treatment of Fresh-Cut Kiwifruit with Slightly Acidic Electrolytic Water: Influence on Antioxidant Metabolism and Cell Wall Stability. Foods 2023; 12:foods12020426. [PMID: 36673518 PMCID: PMC9857778 DOI: 10.3390/foods12020426] [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: 11/22/2022] [Revised: 01/05/2023] [Accepted: 01/12/2023] [Indexed: 01/19/2023] Open
Abstract
The synergistic impact of hydrogen-rich water (HRW, 394 ppb) and slightly acidic electrolyzed water (SAEW, pH of 6.25 ± 0.19) on the antioxidant metabolism of fresh-cut kiwifruit during storage was investigated (temperature: (3 ± 1) °C, humidity: 80%-85%). Compared with control group, H+S treatment increased the contents of active oxygen-scavenging enzymes (SOD, CAT, POD, and APX) and inhibited the increase of O2•- and H2O2 contents during the storage of fresh-cut kiwifruit. Meanwhile, H+S treatment could reduce the activities of the cell wall-degrading enzymes PG, PME, PL, Cx, and β-Gal, inhibit the formation of soluble pectin, delay the degradation rate of propectin, cellulose, and pseudocellulose, and maintain higher fruit hardness and chewability. The results showed that H+S treatment could enhance free radical scavenging ability and reduce the cell wall metabolism of fresh-cut kiwifruit, maintaining the good texture found in fresh-cut fruit.
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4
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Li Y, Wang H, Zheng X, Li Z, Wang M, Luo K, Zhang C, Xia X, Wang Y, Shi C. Didecyldimethylammonium bromide: Application to control biofilms of Staphylococcus aureus and Pseudomonas aeruginosa alone and in combination with slightly acidic electrolyzed water. Food Res Int 2022; 157:111236. [DOI: 10.1016/j.foodres.2022.111236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 04/04/2022] [Accepted: 04/07/2022] [Indexed: 11/15/2022]
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Application of Electrolyzed Water in the Food Industry: A Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12136639] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Electrolyzed water is a novel disinfectant and cleaner that has been widely utilized in the food sector for several years to ensure that surfaces are sterilized, and that food is safe. It is produced by the electrolysis of a dilute salt solution, and the reaction products include sodium hydroxide (NaOH) and hypochlorous acid. In comparison to conventional cleaning agents, electrolyzed water is economical and eco-friendly, easy to use, and strongly effective. Electrolyzed water is also used in its acidic form, but it is non-corrosive to the human epithelium and other organic matter. The electrolyzed water can be utilized in a diverse range of foods; thus, it is an appropriate choice for synergistic microbial control in the food industry to ensure food safety and quality without damaging the organoleptic parameters of the food. The present review article highlights the latest information on the factors responsible for food spoilage and the antimicrobial potential of electrolyzed water in fresh or processed plant and animal products.
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Microbial Contamination and Public Health: An Overview. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19127441. [PMID: 35742689 PMCID: PMC9224327 DOI: 10.3390/ijerph19127441] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Accepted: 06/16/2022] [Indexed: 02/06/2023]
Abstract
Food contamination with microbial agents can take place at any stage of the food chain, from farm to fork. For this reason, good hygienic and manufacturing practices must be followed along the entire food chain to prevent microbiological food contamination due to microbes which can cause high incidence of morbidity and mortality among consumers. Recent research have been focused on the implementation of innovative technologies for enhancing the quality and safety of food without compromising its organoleptic and nutritional characteristics. Studies should be addressed to the development of simple, less expensive, and fast tests for monitoring and controlling microbial food contamination, as well as to the development of new food manufacturing processes.
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Ahmed S, Akther S, Alam SMS, Ahiduzzaman M, Islam MN, Azam MS. Individual and combined effects of electrolyzed water and ultrasound treatment on microbial decontamination and shelf life extension of fruits and vegetables: A review of potential mechanisms. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16765] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shafi Ahmed
- Department of Agro Product Processing Technology Jashore University of Science and Technology Jasho re Bangladesh
| | - Sharmin Akther
- Department of Agro Product Processing Technology Jashore University of Science and Technology Jasho re Bangladesh
| | - S. M. Shamiul Alam
- Department of Agro Product Processing Technology Jashore University of Science and Technology Jasho re Bangladesh
| | - Md Ahiduzzaman
- Department of Agro‐Processing Bangabandhu Sheikh Mujibur Rahman Agricultural University Gazipur Bangladesh
| | - Md. Nahidul Islam
- Department of Agro‐Processing Bangabandhu Sheikh Mujibur Rahman Agricultural University Gazipur Bangladesh
| | - Md. Shofiul Azam
- Department of Chemical and Food Engineering Dhaka University of Engineering & Technology Gazipur Bangladesh
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Yang Y, Ma S, Guo K, Guo D, Li J, Wang M, Wang Y, Zhang C, Xia X, Shi C. Efficacy of 405-nm LED illumination and citral used alone and in combination for the inactivation of Cronobacter sakazakii in reconstituted powdered infant formula. Food Res Int 2022; 154:111027. [DOI: 10.1016/j.foodres.2022.111027] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 12/30/2021] [Accepted: 02/14/2022] [Indexed: 11/04/2022]
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9
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Hao J, Zhang J, Zheng X, Zhao D. Bactericidal efficacy of slightly acidic electrolyzed water (SAEW) against Listeria monocytogenes planktonic cells and biofilm on food-contact surfaces. FOOD QUALITY AND SAFETY 2022. [DOI: 10.1093/fqsafe/fyab038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
Abstract
In the present study, the bactericidal efficacy of slightly acidic electrolyzed water (SAEW) against L. monocytogenes planktonic cells and biofilm on food-contact surfaces including stainless steel and glass was systematically evaluated. The results showed that SAEW (pH of 5.09 and available chlorine concentration (ACC) of 60.33 mg/L) could kill L. monocytogenes on food-contact surfaces completely in 30 s, whose disinfection efficacy is equal to that of NaClO solutions (pH of 9.23 and ACC of 253.53 mg/L). The results showed that long exposure time and high ACC contributed to the enhancement of the disinfection efficacy of SAEW on L. monocytogenes on food-contact surfaces. Moreover, the log reduction of SAEW treatment presented an increasing tendency within the prolonging of treatment time when SAEW was used to remove the L. monocytogenes biofilm formed on stainless steel and glass surfaces, which suggested that SAEW could remove L. monocytogenes biofilm effectively and its disinfection efficacy is equal to (in case of stainless steel) or higher than (in case of glass) that of high ACC of NaClO solutions. In addition, the results of the crystal violet staining and scanning electron microscopy (SEM) also demonstrated that SAEW treatment could remove the L. monocytogenes biofilm on food-contact surfaces.
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Affiliation(s)
- Jianxiong Hao
- College of Food Science and Biology, Hebei University of Science and Technology, No.26 Yuxiang Street, Shijiazhuang, Hebei 050018, P. R. China
| | - Junyi Zhang
- College of Food Science and Biology, Hebei University of Science and Technology, No.26 Yuxiang Street, Shijiazhuang, Hebei 050018, P. R. China
| | - Xueqi Zheng
- College of Food Science and Biology, Hebei University of Science and Technology, No.26 Yuxiang Street, Shijiazhuang, Hebei 050018, P. R. China
| | - Dandan Zhao
- College of Food Science and Biology, Hebei University of Science and Technology, No.26 Yuxiang Street, Shijiazhuang, Hebei 050018, P. R. China
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10
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Research Trends on the Application of Electrolyzed Water in Food Preservation and Sanitation. Processes (Basel) 2021. [DOI: 10.3390/pr9122240] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
Electrolyzed water (EW) has been proposed as a novel promising sanitizer and cleaner in recent years. It is an effective antimicrobial and antibiofilm agent that has several advantages of being on the spot, environmentally friendly, cheap, and safe for human beings. Therefore, EW has been applied widely in various fields, including agriculture, food sanitation, livestock management, medical disinfection, clinical, and other fields using antibacterial technology. Currently, EW has potential significance for high-risk settings in hospitals and other clinical facilities. The research focus has been shifted toward the application of slightly acidic EW as more effective with some supplemental chemical and physical treatment methods such as ultraviolet radiations and ultrasound. This review article summarizes the possible mechanism of action and highlights the latest research studies in antimicrobial applications.
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Effect of hydrogen-rich water and slightly acidic electrolyzed water treatments on storage and preservation of fresh-cut kiwifruit. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01000-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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12
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The Bactericidal Efficacy and the Mechanism of Action of Slightly Acidic Electrolyzed Water on Listeria monocytogenes' Survival. Foods 2021; 10:foods10112671. [PMID: 34828952 PMCID: PMC8621911 DOI: 10.3390/foods10112671] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 10/26/2021] [Accepted: 10/29/2021] [Indexed: 11/16/2022] Open
Abstract
In the present work, the bactericidal efficacy and mechanism of slightly acidic electrolyzed water (SAEW) on L. monocytogenes were evaluated. The results showed that the strains of L. monocytogenes were killed completely within 30 s by SAEW whose available chlorine concentration (ACC) was higher than 12 mg/L, and it was confirmed that ACC is the main factor affecting the disinfection efficacy of SAEW. Moreover, our results demonstrated that SAEW could destroy the cell membrane of L. monocytogenes, which was observed by SEM and FT-IR, thus resulting in the leakage of intracellular substances including electrolyte, protein and nucleic acid, and DNA damage. On the other hand, the results found that SAEW could disrupt the intracellular ROS balance of L. monocytogenes by inhibiting the antioxidant enzyme activity, thus promoting the death of L. monocytogenes. In conclusion, the bactericidal mechanism of SAEW on L. monocytogenes was explained from two aspects including the damage of the cell membrane and the breaking of ROS balance.
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Chacha JS, Zhang L, Ofoedu CE, Suleiman RA, Dotto JM, Roobab U, Agunbiade AO, Duguma HT, Mkojera BT, Hossaini SM, Rasaq WA, Shorstkii I, Okpala COR, Korzeniowska M, Guiné RPF. Revisiting Non-Thermal Food Processing and Preservation Methods-Action Mechanisms, Pros and Cons: A Technological Update (2016-2021). Foods 2021; 10:1430. [PMID: 34203089 PMCID: PMC8234293 DOI: 10.3390/foods10061430] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 06/16/2021] [Accepted: 06/17/2021] [Indexed: 12/05/2022] Open
Abstract
The push for non-thermal food processing methods has emerged due to the challenges associated with thermal food processing methods, for instance, high operational costs and alteration of food nutrient components. Non-thermal food processing involves methods where the food materials receive microbiological inactivation without or with little direct application of heat. Besides being well established in scientific literature, research into non-thermal food processing technologies are constantly on the rise as applied to a wide range of food products. Due to such remarkable progress by scientists and researchers, there is need for continuous synthesis of relevant scientific literature for the benefit of all actors in the agro-food value chain, most importantly the food processors, and to supplement existing information. This review, therefore, aimed to provide a technological update on some selected non-thermal food processing methods specifically focused on their operational mechanisms, their effectiveness in preserving various kinds of foods, as revealed by their pros (merits) and cons (demerits). Specifically, pulsed electric field, pulsed light, ultraviolet radiation, high-pressure processing, non-thermal (cold) plasma, ozone treatment, ionizing radiation, and ultrasound were considered. What defines these techniques, their ability to exhibit limited changes in the sensory attributes of food, retain the food nutrient contents, ensure food safety, extend shelf-life, and being eco-friendly were highlighted. Rationalizing the process mechanisms about these specific non-thermal technologies alongside consumer education can help raise awareness prior to any design considerations, improvement of cost-effectiveness, and scaling-up their capacity for industrial-level applications.
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Affiliation(s)
- James S. Chacha
- Department of Food Technology, Nutrition, and Consumer Sciences, Sokoine University of Agriculture, P.O. Box 3006 Chuo Kikuu, Tanzania; (R.A.S.); (B.T.M.)
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Z.); (U.R.); (A.O.A.); (H.T.D.)
| | - Liyan Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Z.); (U.R.); (A.O.A.); (H.T.D.)
| | - Chigozie E. Ofoedu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Z.); (U.R.); (A.O.A.); (H.T.D.)
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri 460114, Nigeria
| | - Rashid A. Suleiman
- Department of Food Technology, Nutrition, and Consumer Sciences, Sokoine University of Agriculture, P.O. Box 3006 Chuo Kikuu, Tanzania; (R.A.S.); (B.T.M.)
| | - Joachim M. Dotto
- School of Life Sciences and Bioengineering, Nelson Mandela African Institution of Science and Technology, P.O. Box 447 Arusha, Tanzania;
| | - Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Z.); (U.R.); (A.O.A.); (H.T.D.)
| | - Adedoyin O. Agunbiade
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Z.); (U.R.); (A.O.A.); (H.T.D.)
- Department of Food Technology, University of Ibadan, Ibadan 200284, Nigeria
| | - Haile Tesfaye Duguma
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Z.); (U.R.); (A.O.A.); (H.T.D.)
- Department of Post-Harvest Management, College of Agriculture and Veterinary Medicine, Jimma University, P.O. Box 378 Jimma, Ethiopia
| | - Beatha T. Mkojera
- Department of Food Technology, Nutrition, and Consumer Sciences, Sokoine University of Agriculture, P.O. Box 3006 Chuo Kikuu, Tanzania; (R.A.S.); (B.T.M.)
| | - Sayed Mahdi Hossaini
- DIL German Institute of Food Technologies, Prof.-von-Klitzing-Str. 7, D-49610 Quakenbrück, Germany;
| | - Waheed A. Rasaq
- Department of Applied Bioeconomy, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland;
| | - Ivan Shorstkii
- Department of Technological Equipment and Life-Support Systems, Kuban State Technological University, 350072 Krasnodar, Russia;
| | - Charles Odilichukwu R. Okpala
- Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, 51-630 Wrocław, Poland;
| | - Malgorzata Korzeniowska
- Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, 51-630 Wrocław, Poland;
| | - Raquel P. F. Guiné
- CERNAS Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal
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Han R, Liao X, Ai C, Ding T, Wang J. Sequential treatment with slightly acidic electrolyzed water (SAEW) and UVC light-emitting diodes (UVC-LEDs) for decontamination of Salmonella Typhimurium on lettuce. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107738] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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15
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Król-Kilińska Ż, Kulig D, Yelkin I, Zimoch-Korzycka A, Bobak Ł, Jarmoluk A. The Effect of Using Micro-Clustered Water as a Polymer Medium. Int J Mol Sci 2021; 22:ijms22094730. [PMID: 33946988 PMCID: PMC8124833 DOI: 10.3390/ijms22094730] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 04/26/2021] [Accepted: 04/27/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of the study was to investigate the changes within the physicochemical properties of gelatin, carrageenan, and sodium alginate hydrosols prepared on the basis of micro-clustered (MC) water. The rheological parameters, contact angle and antioxidant activity of hydrosols were investigated. Moreover, the pH, oxidation–reduction potential (ORP) and electrical conductivity (EC) were measured. The hydrosols with MC water were characterized by a lower pH, decreased viscosity, a lower contact angle, and only slightly lower antioxidant activity than control samples. The results showed that hydrosol’s properties are significantly changed by MC water, which can lead to enhancement of its applicability but requires further investigation.
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Affiliation(s)
- Żaneta Król-Kilińska
- Department of Functional Food Products Development, The Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, 51-630 Wroclaw, Poland; (D.K.); (A.Z.-K.); (Ł.B.); (A.J.)
- Correspondence:
| | - Dominika Kulig
- Department of Functional Food Products Development, The Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, 51-630 Wroclaw, Poland; (D.K.); (A.Z.-K.); (Ł.B.); (A.J.)
| | - Ihar Yelkin
- Plasma Investment Ltd., Research and Development Department, Dunska 13, Wroclaw Technological Park, 54-427 Wroclaw, Poland;
| | - Anna Zimoch-Korzycka
- Department of Functional Food Products Development, The Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, 51-630 Wroclaw, Poland; (D.K.); (A.Z.-K.); (Ł.B.); (A.J.)
| | - Łukasz Bobak
- Department of Functional Food Products Development, The Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, 51-630 Wroclaw, Poland; (D.K.); (A.Z.-K.); (Ł.B.); (A.J.)
| | - Andrzej Jarmoluk
- Department of Functional Food Products Development, The Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, 51-630 Wroclaw, Poland; (D.K.); (A.Z.-K.); (Ł.B.); (A.J.)
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Synergistic efficacy of high-intensity ultrasound and chlorine dioxide combination for Staphylococcus aureus biofilm control. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107822] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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17
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Zhang J, Wang J, Zhao D, Hao J. Efficacy of the two-step disinfection with slightly acidic electrolyzed water for reduction of Listeria monocytogenes contamination on food raw materials. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110699] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Fang T, Wu Y, Xie Y, Sun L, Qin X, Liu Y, Li H, Dong Q, Wang X. Inactivation and Subsequent Growth Kinetics of Listeria monocytogenes After Various Mild Bactericidal Treatments. Front Microbiol 2021; 12:646735. [PMID: 33815335 PMCID: PMC8017141 DOI: 10.3389/fmicb.2021.646735] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Accepted: 03/01/2021] [Indexed: 01/09/2023] Open
Abstract
This study was carried out to investigate the effects of mild heat, lactic acid, benzalkonium chloride and nisin treatments on the inactivation, sublethal injury, and subsequent growth of Listeria monocytogenes. Results showed that the Bigelow model successfully described the thermal inactivation kinetics, while the Log-linear model with tail consistently offered the most accurate fit to LA, BC, and nisin inactivation curves of cells. Differential plating indicated that percentage of sublethal injury for nisin treated cells was significantly higher than that for the other three treatments. Compared to non-treated cells, significant extension of lag time was observed for all treated cells. The longer exposures to heat treatment contributed to the extended lag time of the survivors. While for LA, BC and nisin treated cells, the longest lag time was not observed at the most severe treatment conditions. The correlation analysis of sublethal injury percentage on the duration of lag time revealed that only heat treatment showed the significant correlation. Overall, the lag time analysis could evaluate a wide range of bacterial injury. Lag time of treated cells was significantly influenced by stress treatments and temperatures of recovery, however, there were not any significant changes in the maximum specific growth rate between treated and non-treated cells under isothermal recovery conditions. The information generated from this study is valuable for utilizing intervention strategies in the elimination or growth inhibition of L. monocytogenes.
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Affiliation(s)
- Taisong Fang
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Yufan Wu
- Research Centre of Analysis and Test, School of Chemistry and Molecular Engineering, East China University of Science and Technology, Shanghai, China
| | - Yani Xie
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Linjun Sun
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Xiaojie Qin
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Yangtai Liu
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Hongmei Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Qingli Dong
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Xiang Wang
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
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19
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Wang J, Han R, Liao X, Ding T. Application of plasma-activated water (PAW) for mitigating methicillin-resistant Staphylococcus aureus (MRSA) on cooked chicken surface. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110465] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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20
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Jiang Y, Ai C, Liao X, Liu D, Ding T. Effect of slightly acidic electrolyzed water (SAEW) and ultraviolet light illumination pretreatment on microflora inactivation of coriander. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109898] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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21
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Yang Q, Xu H, Zhang Y, Liu Y, Lu X, Feng X, Tan J, Zhang S, Zhang W. Single primer isothermal amplification coupled with SYBR Green II: Real-time and rapid visual method for detection of Listeria monocytogenes in raw chicken. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109453] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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22
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Bahrami A, Moaddabdoost Baboli Z, Schimmel K, Jafari SM, Williams L. Efficiency of novel processing technologies for the control of Listeria monocytogenes in food products. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.009] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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23
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Bai Y, Idris Muhammad A, Hu Y, Koseki S, Liao X, Chen S, Ye X, Liu D, Ding T. Inactivation kinetics of Bacillus cereus spores by Plasma activated water (PAW). Food Res Int 2020; 131:109041. [PMID: 32247505 DOI: 10.1016/j.foodres.2020.109041] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Revised: 12/27/2019] [Accepted: 01/26/2020] [Indexed: 01/07/2023]
Abstract
In recent years, plasma activated water has attracted more attention as a new disinfectant. The purpose of this study was to explore impact of variation of different treatment conditions on the inactivation kinetics of Bacillus cereus spores by PAW. All survival curves showed that the number of spores has decreased rapidly at first, followed by tailing results from the reduction inactivation rate. A linear and two nonlinear models (Weibull and Log-logistic model) were fitted to these data, and Log-logistic model fitted the inactivation of the B. cereus spores best. B. cereus spores in 106 CFU/mL was reduced by 1.62-2.96 log CFU/mL by PAW at 55 °C due to the reactive species generated in PAW. Elevated temperature, lower initial spore concentration, lower bovine serum albumin content, and smaller activation volume of PAW considerably enhanced PAW inactivation of B. cereus spores. These results provide an approach to evaluate the inactivation efficacy of different treatment conditions for PAW.
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Affiliation(s)
- Yan Bai
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China; Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang 310058, China
| | - Aliyu Idris Muhammad
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China; Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang 310058, China
| | - Yaqin Hu
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China; Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang 310058, China.
| | - Shigenobu Koseki
- Research Faculty of Agriculture, Hokkaido University, Kita 9 Nishi 9, Kita-ku, Sapporo, Hokkaido 060-8589, Japan
| | - Xinyu Liao
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China; Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang 310058, China
| | - Shiguo Chen
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China; Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang 310058, China
| | - Xingqian Ye
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China; Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang 310058, China
| | - Donghong Liu
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China; Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang 310058, China
| | - Tian Ding
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China; Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang 310058, China.
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24
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Zhang H, Zhao Y, Gong C, Jiao S. Effect of radio frequency heating stress on sublethal injury of Salmonella Typhimurium in red pepper powder. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108700] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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25
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Liao X, Xiang Q, Cullen PJ, Su Y, Chen S, Ye X, Liu D, Ding T. Plasma-activated water (PAW) and slightly acidic electrolyzed water (SAEW) as beef thawing media for enhancing microbiological safety. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108649] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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26
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Liu Q, Jin X, Feng X, Yang H, Fu C. Inactivation kinetics of Escherichia coli O157:H7 and Salmonella Typhimurium on organic carrot (Daucus carota L.) treated with low concentration electrolyzed water combined with short-time heat treatment. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.06.028] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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27
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Sublethal injury and recovery of Listeria monocytogenes and Escherichia coli O157:H7 after exposure to slightly acidic electrolyzed water. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.106746] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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28
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Capita R, Felices-Mercado A, García-Fernández C, Alonso-Calleja C. Characterization of Listeria Monocytogenes Originating from the Spanish Meat-Processing Chain. Foods 2019; 8:E542. [PMID: 31684121 PMCID: PMC6915328 DOI: 10.3390/foods8110542] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 10/17/2019] [Accepted: 10/18/2019] [Indexed: 12/16/2022] Open
Abstract
Using agglutination techniques, 118 Listeria monocytogenes isolates from red meat and poultry were serotyped. Strains were ascribed to the serotypes 4b/4e (44.1% of the strains), 1/2 (a, b or c; 28.0%), 4c (6.8%), 4d/4e (5.9%) and 3 (a, b or c; 2.5%). Among these are the serotypes most frequently involved in cases of human listeriosis. The susceptibility of 72 strains to 26 antibiotics of clinical importance was determined by disc diffusion (Clinical and Laboratory Standards Institute; CLSI). High levels of resistance were observed to cefoxitin (77.8% of the strains showed resistance), cefotaxime (62.5%), cefepime (73.6%), and nalidixic acid (97.2%), nitrofurantoin (51.4%) and oxacillin (93.1%). Less than 3% of the strains showed resistance to the antibiotic classes used in human listeriosis therapy (i.e., ampicillin, gentamicin, rifampicin, chloramphenicol, enrofloxacin, vancomycin, trimethoprim-sulfamethoxazole, erythromycin, and tetracycline). The influence of species and serotype on the growth kinetics (modified Gompertz equation) and on the adhesion ability (crystal violet staining) of nine isolates of L. monocytogenes (serotypes 1/2a, 1/2b, 1/2c, 3a, 3b, 3c, 4a, 4b, and 4d), and one strain of Listeria ivanovii were investigated. The maximum growth rate (ΔOD420-580/h) varied between 0.073 ± 0.018 (L. monocytogenes 1/2a) and 0.396 ± 0.026 (L. monocytogenes 4b). The isolates of L. monocytogenes belonging to serotypes 3a and 4a, as well as L. ivanovii, showed a greater (p < 0.05) biofilm-forming ability than did the remaining strains, including those that belong to the serotypes commonly implied in human listeriosis (1/2a, 1/2b, 1/2c and 4b). The need for training in good hygiene practices during the handling of meat and poultry is highlighted to reduce the risk of human listeriosis.
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Affiliation(s)
- Rosa Capita
- Department of Food Hygiene and Technology, Veterinary Faculty, University of León, León E-24071, Spain.
- Institute of Food Science and Technology, University of León, León E-24071, Spain.
| | - Amanda Felices-Mercado
- Department of Food Hygiene and Technology, Veterinary Faculty, University of León, León E-24071, Spain.
| | - Camino García-Fernández
- Department of Food Hygiene and Technology, Veterinary Faculty, University of León, León E-24071, Spain.
- Institute of Food Science and Technology, University of León, León E-24071, Spain.
| | - Carlos Alonso-Calleja
- Department of Food Hygiene and Technology, Veterinary Faculty, University of León, León E-24071, Spain.
- Institute of Food Science and Technology, University of León, León E-24071, Spain.
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29
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Effects of Plasma-Activated Water and Blanching on Microbial and Physicochemical Properties of Tiger Nuts. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02323-w] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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30
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Qiao W, Wang Q, Han X, Hao J. Effect of pH and chlorine concentration of slightly acidic electrolyzed water on the buckwheat sprouts during germination. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14175] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Weibin Qiao
- College of Bio‐Science and Engineering Hebei University of Science and Technology Shijiazhuang P.R. China
| | - Qingfa Wang
- College of Bio‐Science and Engineering Hebei University of Science and Technology Shijiazhuang P.R. China
| | - Xue Han
- College of Bio‐Science and Engineering Hebei University of Science and Technology Shijiazhuang P.R. China
| | - Jianxiong Hao
- College of Bio‐Science and Engineering Hebei University of Science and Technology Shijiazhuang P.R. China
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31
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Lv R, Mingming Z, Chen W, Wang D, Zhou J, Ding T, Ye X, Liu D. A hurdle approach of acidic electrolyzed water simultaneous with ultrasound to inactivate
Bacillus cereus. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14148] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Ruiling Lv
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang University Hangzhou China
| | - Zou Mingming
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang University Hangzhou China
| | - Weijun Chen
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang University Hangzhou China
| | - Danli Wang
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang University Hangzhou China
| | - Jianwei Zhou
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang University Hangzhou China
- Ningbo Research Institute Zhejiang University Ningbo China
| | - Tian Ding
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang University Hangzhou China
- Fuli Institute of Food Science Zhejiang University Hangzhou China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang University Hangzhou China
- Fuli Institute of Food Science Zhejiang University Hangzhou China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang University Hangzhou China
- Ningbo Research Institute Zhejiang University Ningbo China
- Fuli Institute of Food Science Zhejiang University Hangzhou China
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32
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Ma Y, Lan G, Li C, Cambaza EM, Liu D, Ye X, Chen S, Ding T. Stress tolerance of Staphylococcus aureus with different antibiotic resistance profiles. Microb Pathog 2019; 133:103549. [PMID: 31112770 DOI: 10.1016/j.micpath.2019.103549] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2019] [Revised: 05/17/2019] [Accepted: 05/17/2019] [Indexed: 01/19/2023]
Abstract
Staphylococcus aureus (S. aureus) is a zoonotic bacterium and is among the most important pathogens causing bacterial foodborne diseases. In recent years, disease caused by antibiotic-resistant S. aureus is a serious clinical problem that poses a great threat to public health. In this study, we examined the drug-resistance phenotypes and genotypes of 9 S. aureus strains. One strain was obtained from the China Center for Type Culture Collection (CCTCC), and the remaining eight strains were isolated from food. Two common methods (the Kirby-Bauer disk diffusion and broth microdilution methods) were used to detect bacterial drug resistance. Then, we analysed the relationship between the bacterial drug resistance phenotypes and genotypes. We found that some S. aureus strains isolated from food were drug-resistant or even multi-drug resistant and that there was not a perfect match between resistance phenotypes and genotypes. The viabilities of the drug-sensitive (DS), drug-resistant (DR), and multi-drug resistant (MDR) S. aureus strains were also compared when they were exposed to conditions of acid (HCl, pH = 1.5), heat (63 °C), and osmotic pressure (30% NaCl). The results showed that the DR and MDR bacterial strains had survival rates similar to or higher than those of the DS strains under environmental stress.
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Affiliation(s)
- Yanna Ma
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang, 310058, China; Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang, 310058, China
| | - Guang Lan
- 230 Gansu Province CDC, Donggang West Road, Lanzhou, Gansu, 730000, China
| | - Charlie Li
- Department of Environmental Toxicology, University of California, Davis, Ca, 95616, USA
| | - Edgar Manuel Cambaza
- Department of Biological Sciences, Faculty of Sciences, Eduardo Mondlane University, Av. Julius Nyerere, Nr. Maputo, 3453, Mozambique
| | - Donghong Liu
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang, 310058, China; Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang, 310058, China
| | - Xingqian Ye
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang, 310058, China; Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang, 310058, China
| | - Shiguo Chen
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang, 310058, China; Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang, 310058, China
| | - Tian Ding
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang, 310058, China; Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang, 310058, China.
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33
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Xiang Q, Kang C, Zhao D, Niu L, Liu X, Bai Y. Influence of organic matters on the inactivation efficacy of plasma-activated water against E. coli O157:H7 and S. aureus. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.12.019] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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34
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Xiang Q, Liu X, Liu S, Ma Y, Xu C, Bai Y. Effect of plasma-activated water on microbial quality and physicochemical characteristics of mung bean sprouts. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.11.012] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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35
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Inactivation kinetics of slightly acidic electrolyzed water combined with benzalkonium chloride and mild heat treatment on vegetative cells, spores, and biofilms of Bacillus cereus. Food Res Int 2019; 116:157-167. [DOI: 10.1016/j.foodres.2018.08.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2018] [Revised: 07/24/2018] [Accepted: 08/02/2018] [Indexed: 11/21/2022]
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36
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Effect of dielectric barrier discharge plasma on background microflora and physicochemical properties of tiger nut milk. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.09.010] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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37
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Song X, Zhao H, Fang K, Lou Y, Liu Z, Liu C, Ren Z, Zhou X, Fang H, Zhu Y. Effect of platinum electrode materials and electrolysis processes on the preparation of acidic electrolyzed oxidizing water and slightly acidic electrolyzed water. RSC Adv 2019; 9:3113-3119. [PMID: 35518990 PMCID: PMC9059949 DOI: 10.1039/c8ra08929a] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2018] [Accepted: 01/17/2019] [Indexed: 01/31/2023] Open
Abstract
Electrolyzed oxidizing water (EOW) can be divided into acidic electrolyzed oxidizing water (AEOW) and slightly acidic electrolyzed water (SAEW). AEOW has the characteristics of low pH (pH < 2.7) and high oxidation-reduction potential (ORP > 1100 mV). SAEW is slightly acidic (pH = 5-6) and has an ORP of 700-900 mV. AEOW and SAEW both have a certain amount of active chlorine content (ACC), so they have the characteristics of broad spectrum, rapidity and high efficiency of sterilization. At present, there is little systematic research on AEOW and SAEW preparation. However, it is very important to study the preparation process, including electrode material and electrolytic process. First, the effects of Pt electrodes with different thermal decomposition temperatures on AEOW's pH, ORP and ACC values were investigated in detail. Next, for the SAEW preparation, the process is based on the preparation of AEOW by ion-exchange membrane electrolysis, reasonably mixing the electrolyzed cathode and anode solution. The effects of technological conditions such as electrolysis time, current density and electrolyte concentration have been systematically studied, and it is expected to get SAEW with a pH value slightly less than 7, a higher ORP value and a certain amount of ACC.
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Affiliation(s)
- Xiang Song
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| | - Hui Zhao
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| | - Keneng Fang
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| | - Yongshan Lou
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| | - Zongkui Liu
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| | - Chifeng Liu
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| | - Zhandong Ren
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| | - Xiaorong Zhou
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| | - Hua Fang
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| | - Yuchan Zhu
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
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38
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Wei S, Park BJ, Kim SH, Seo KH, Jin YG, Oh DH. Detection of Listeria monocytogenes using Dynabeads® anti-Listeria combined with real-time PCR in soybean sprouts. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.023] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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39
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Lv R, Wang D, Zou M, Wang W, Ma X, Chen W, Zhou J, Ding T, Ye X, Liu D. Analysis ofBacillus cereuscell viability, sublethal injury, and death induced by mild thermal treatment. J Food Saf 2018. [DOI: 10.1111/jfs.12581] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Ruiling Lv
- College of Biosystems Engineering and Food ScienceZhejiang University Zhejiang Hangzhou China
| | - Danli Wang
- College of Biosystems Engineering and Food ScienceZhejiang University Zhejiang Hangzhou China
| | - Mingming Zou
- College of Biosystems Engineering and Food ScienceZhejiang University Zhejiang Hangzhou China
| | - Wenjun Wang
- College of Biosystems Engineering and Food ScienceZhejiang University Zhejiang Hangzhou China
| | - Xiaobin Ma
- College of Biosystems Engineering and Food ScienceZhejiang University Zhejiang Hangzhou China
| | - Weijun Chen
- College of Biosystems Engineering and Food ScienceZhejiang University Zhejiang Hangzhou China
| | - Jianwei Zhou
- College of Biosystems Engineering and Food ScienceZhejiang University Zhejiang Hangzhou China
| | - Tian Ding
- College of Biosystems Engineering and Food ScienceZhejiang University Zhejiang Hangzhou China
- Zhejiang Key Laboratory for Agro‐Food ProcessingZhejiang R&D Center for Food Technology and Equipment Zhejiang Hangzhou China
| | - Xingqian Ye
- College of Biosystems Engineering and Food ScienceZhejiang University Zhejiang Hangzhou China
- Zhejiang Key Laboratory for Agro‐Food ProcessingZhejiang R&D Center for Food Technology and Equipment Zhejiang Hangzhou China
| | - Donghong Liu
- College of Biosystems Engineering and Food ScienceZhejiang University Zhejiang Hangzhou China
- Zhejiang Key Laboratory for Agro‐Food ProcessingZhejiang R&D Center for Food Technology and Equipment Zhejiang Hangzhou China
- Fuli Institute of Food ScienceZhejiang University Zhejiang Hangzhou China
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40
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Xiang Q, Kang C, Niu L, Zhao D, Li K, Bai Y. Antibacterial activity and a membrane damage mechanism of plasma-activated water against Pseudomonas deceptionensis CM2. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.059] [Citation(s) in RCA: 91] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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41
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Biofilm formation by meat-borne Pseudomonas fluorescens on stainless steel and its resistance to disinfectants. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.04.035] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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42
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Liao X, Li J, Muhammad AI, Suo Y, Ahn J, Liu D, Chen S, Hu Y, Ye X, Ding T. Preceding treatment of non-thermal plasma (NTP) assisted the bactericidal effect of ultrasound on Staphylococcus aureus. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.03.008] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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43
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Liao X, Li J, Suo Y, Chen S, Ye X, Liu D, Ding T. Multiple action sites of ultrasound on Escherichia coli and Staphylococcus aureus. FOOD SCIENCE AND HUMAN WELLNESS 2018. [DOI: 10.1016/j.fshw.2018.01.002] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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44
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Liu Q, Wu J, Lim ZY, Lai S, Lee N, Yang H. Metabolite profiling of Listeria innocua for unravelling the inactivation mechanism of electrolysed water by nuclear magnetic resonance spectroscopy. Int J Food Microbiol 2018; 271:24-32. [PMID: 29477806 DOI: 10.1016/j.ijfoodmicro.2018.02.014] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2017] [Revised: 01/06/2018] [Accepted: 02/11/2018] [Indexed: 01/23/2023]
Abstract
Bactericidal effects of low concentration electrolysed water (LcEW) on microorganisms are previously well reported; however, the inactivation mechanism of EW is not understood. The lethal and sublethal injuries of L. monocytogenes and L. innocua by EW treatments were determined and the metabolic profile changes for L. innocua were characterised using nuclear magnetic resonance (NMR). Microbial metabolomics approach combined with multivariate data analyses was used to interpret the cellular chemical fingerprints of L. innocua. The relative amount of intracellular reactive oxygen species (ROS) was assayed using 2',7-dichlorodihydrofluorescein diacetate (H2DCFDA). The results showed that the proportion of the sublethally injured microbial cells L. monocytogenes and L. innocua increased from 40% to 70% and from 35% to 65%, respectively, when the free available chlorine (FAC) of LcEW increased from 2 to 8 mg/L. Overall, 36 low-molecular-weight metabolic compounds in L. innocua extracts were characterised by NMR spectroscopy. EW perturbation resulted in a drastic and multitude disruption across a wide range of biochemical process including peptidoglycan synthesis, nucleotides biosynthesis and amino acid metabolism. Elevated levels of α-ketoglutarate and succinate implicated the enhanced glutamate decarboxylase (GAD) system and γ-aminobutyric acid (GABA) shunt for the protection against oxidative stress. These findings provided the comprehensive insights into the metabolic response of Listeria to EW oxidative stress and can serve as a basis for better utilisation for sanitisation.
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Affiliation(s)
- Qin Liu
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Ji'en Wu
- The Nuclear Magnetic Resonance Laboratory, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore
| | - Zhi Yang Lim
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore 117543, Singapore
| | - Shaojuan Lai
- Guangzhou Pulu Medical Technology Co., Ltd, Guangzhou, Guangdong 510800, PR China
| | - Norman Lee
- Science Research Programme, Temasek Junior College, Singapore 469278, Singapore
| | - Hongshun Yang
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China.
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45
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Muhammad AI, Xiang Q, Liao X, Liu D, Ding T. Understanding the Impact of Nonthermal Plasma on Food Constituents and Microstructure—A Review. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-017-2042-9] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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46
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Król Ż, Kulig D, Marycz K, Zimoch-Korzycka A, Jarmoluk A. The Effects of Using Sodium Alginate Hydrosols Treated with Direct Electric Current as Coatings for Sausages. Polymers (Basel) 2017; 9:E602. [PMID: 30965905 PMCID: PMC6418599 DOI: 10.3390/polym9110602] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2017] [Revised: 11/07/2017] [Accepted: 11/08/2017] [Indexed: 11/16/2022] Open
Abstract
We investigated the effect of sodium alginate hydrosols (1%) with 0.2% of NaCl treated with direct electric current (DC) used as a coating on microbial (Total Viable Counts, Psychrotrophic bacteria, yeast and molds, Lactic acid bacteria, Enterobacteriaceae), physiochemical (pH, lipid oxidation, antioxidant activity, weight loss, color) and sensory properties of skinned pork sausages or with artificial casing stored at 4 °C for 28 days. Moreover, the cytotoxicity analysis of sodium alginate hydrogels was performed. The results have shown that application of experimental coatings on the sausage surface resulted in reducing all tested groups of microorganisms compared to control after a 4-week storage. The cytotoxicity analysis revealed that proliferation of RAW 264.7 and L929 is not inhibited by the samples treated with 200 mA. Ferric reducing antioxidant power (FRAP) and free radical scavenging activity (DPPH) analyses showed that there are no significant differences in antioxidant properties between control samples and those covered with sodium alginate. After 28 days of storage, the highest value of thiobarbituric acid-reactive substances (TBARS) was noticed for variants treated with 400 mA (1.07 mg malondialdehyde/kg), while it was only slightly lower for the control sample (0.95 mg MDA/kg). The obtained results suggest that sodium alginate treated with DC may be used as a coating for food preservation because of its antimicrobial activity and lack of undesirable impact on the quality factors of sausages.
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Affiliation(s)
- Żaneta Król
- Department of Animal Products Technology and Quality Management, The Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, 51-630 Wroclaw, Poland.
| | - Dominika Kulig
- Department of Animal Products Technology and Quality Management, The Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, 51-630 Wroclaw, Poland.
| | - Krzysztof Marycz
- Department of Environment Hygiene and Animal Welfare, The Faculty of Biology and Animal Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 38 C, 50-630 Wroclaw, Poland.
| | - Anna Zimoch-Korzycka
- Department of Animal Products Technology and Quality Management, The Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, 51-630 Wroclaw, Poland.
| | - Andrzej Jarmoluk
- Department of Animal Products Technology and Quality Management, The Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, 51-630 Wroclaw, Poland.
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47
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The Synergistic Effects of Low-Concentration Acidic Electrolyzed Water and Ultrasound on the Storage Quality of Fresh-Sliced Button Mushrooms. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-2012-2] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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48
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Liao X, Xuan X, Li J, Suo Y, Liu D, Ye X, Chen S, Ding T. Bactericidal action of slightly acidic electrolyzed water against Escherichia coli and Staphylococcus aureus via multiple cell targets. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.03.050] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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49
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Liao X, Xiang Q, Liu D, Chen S, Ye X, Ding T. Lethal and Sublethal Effect of a Dielectric Barrier Discharge Atmospheric Cold Plasma on Staphylococcus aureus. J Food Prot 2017; 80:928-932. [PMID: 28459615 DOI: 10.4315/0362-028x.jfp-16-499] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The lethal and sublethal effect of a dielectric barrier discharge atmospheric cold plasma on Staphylococcus aureus were investigated by nonselective and selective media. The inactivation level and sublethally injured proportions of S. aureus cells by dielectric barrier discharge atmospheric cold plasma depended on the treatment times (0, 5, 15, and 45 s), applied input powers (40, 50, and 60 W), and gap distances (2, 4, and 6 mm). Under weak conditions (e.g., 5 s, 40 W, and 6 mm), the occurrence of inactivation and sublethal injury of S. aureus showed a relatively low level. Strong treatment (e.g., 45 s, 60 W, and 2 mm) resulted in highly an inactivated rate, but with small fractions of sublethally injured S. aureus cells. Mild action of cold plasma induced both a large inactivation and a sublethal injury of S. aureus . Therefore, it is significant to optimize the processing of cold plasma sterilization in practice to ensure food safety.
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Affiliation(s)
- Xinyu Liao
- 1 Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Qisen Xiang
- 2 College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, People's Republic of China
| | - Donghong Liu
- 1 Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Shiguo Chen
- 1 Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Xingqian Ye
- 1 Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Tian Ding
- 1 Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
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50
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Ding T, Suo Y, Zhang Z, Liu D, Ye X, Chen S, Zhao Y. A Multiplex RT-PCR Assay for S. aureus, L. monocytogenes, and Salmonella spp. Detection in Raw Milk with Pre-enrichment. Front Microbiol 2017; 8:989. [PMID: 28620364 PMCID: PMC5449760 DOI: 10.3389/fmicb.2017.00989] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2017] [Accepted: 05/16/2017] [Indexed: 11/13/2022] Open
Abstract
This study firstly developed a multiplex real-time PCR (RT-PCR) technique combined with a pre-enrichment step to simultaneously detect Staphylococcus aureus (S. aureus), Listeria monocytogenes (L. monocytogenes) and Salmonella spp. in raw milk and the dairy farm environment (feces, soil, feed, water) in one reaction. Brain heart infusion (BHI) broth was selected for the enrichment step to increase the density of the target bacteria by using an incubation of 4 h before multiplex RT-PCR. The results showed that the detection limit of the multiplex real-time assay was approximately 102 CFU/mL for pure cultures and artificially contaminated milk without enrichment, while 12, 14, and 10 CFU/25 mL, respectively, for S. aureus, L. monocytogenes, and Salmonella spp. after pre-enrichment. The newly developed multiplex RT-PCR assay was applied to 46 dairy farm environmental samples and raw milk samples covering a wide variety of sample types. The results demonstrated that the multiplex RT-PCR assay coupled with the BHI enrichment broth was suitable for the simultaneous screening of S. aureus, L. monocytogenes, and Salmonella spp. in the pasture environment and in raw milk. The multiplex RT-PCR assay clearly and successfully shortened the total detection time and reduced labor compared to conventional culture-based methods for testing natural samples.
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Affiliation(s)
- Tian Ding
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang UniversityHangzhou, China
| | - Yuanjie Suo
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang UniversityHangzhou, China
| | - Zhaohuan Zhang
- College of Food Science and Technology, Shanghai Ocean UniversityShanghai, China
| | - Donghong Liu
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang UniversityHangzhou, China
| | - Xingqian Ye
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang UniversityHangzhou, China
| | - Shiguo Chen
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang UniversityHangzhou, China
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean UniversityShanghai, China
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