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A comprehensive study on decontamination of food-borne microorganisms by cold plasma. FOOD CHEMISTRY. MOLECULAR SCIENCES 2022; 4:100098. [PMID: 35769398 PMCID: PMC9235041 DOI: 10.1016/j.fochms.2022.100098] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 02/10/2022] [Accepted: 03/11/2022] [Indexed: 11/22/2022]
Abstract
Food-borne microorganisms are one of the biggest concern in food industry. Food-borne microorganisms such as Listeria monocytogenes, Escherichia coli, Salmonella spp., Vibrio spp., Campylobacter jejuni, Hepatitis A are commonly found in food products and can cause severe ailments in human beings. Hence, disinfection of food is performed before packaging is performed to sterilize food. Traditional methods for disinfection of microorganisms are based on chemical, thermal, radiological and physical principles. They are highly successful, but they are complex and require more time and energy to accomplish the procedure. Cold plasma is a new technique in the field of food processing. CP treatments has no or very low effect on physical, chemical and nutritional properties of food products. This paper reviews the effect of plasma processing on food products such as change in colour, texture, pH level, protein, carbohydrate, and vitamins. Cold plasma by being a versatile, effective, economical and environmentally friendly method provides unique advantages over commercial food processing technologies for disinfection of food.
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NASCIMENTO RC, SÃO JOSÉ JFBD. Green tea extract: a proposal for fresh vegetable sanitization. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.63421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Antimicrobial Activity of Chitosan-Based Films Enriched with Green Tea Extracts on Murine Norovirus, Escherichia coli, and Listeria innocua. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:3941924. [PMID: 32714970 PMCID: PMC7355381 DOI: 10.1155/2020/3941924] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Revised: 05/21/2020] [Accepted: 06/02/2020] [Indexed: 11/17/2022]
Abstract
Edible films can be designed to serve as carriers of antimicrobial agents and be used to control pathogenic foodborne viruses and bacteria. This research tested this concept by dissolving green tea extract (GTE) in chitosan film-forming solutions (FFS) and using it to prepare dried chitosan edible films. As a control, the GTE was also dissolved in deionized water (DW). The FFS and the dried chitosan films with the GTE and the DW without chitosan were all evaluated against murine norovirus (MNV-1), Escherichia coli K12, and Listeria innocua. Both the FFS and the DW with GTE were incubated with ~107 PFU/ml of the virus suspensions for 3 h. The chitosan films with GTE were incubated for 4 and 24 h at 23 ± 1°C. The results showed that the DW containing 1, 1.5, and 2.5% aqueous GTE, significantly (p < 0.05) reduced MNV-1 plaques by 1.7, 2.5, and 3.3 logs after 3 h exposure, respectively. Similarly, FFS containing 2.5 and 5.0% GTE reduced MNV-1 counts by 2.5 and 4.0 logs, respectively, after 3 h exposure. The dried chitosan films with 5, 10, and 15% GTE were also effective against MNV-1 infectivity. After 24 h incubation, the 5 and 10% chitosan GTE films produced significant (p < 0.05) titer reductions of 1.6 and 4.5 logs, respectively. Chitosan films containing 15% GTE reduced MNV-1 plaques to undetectable levels in 24 h. All chitosan GTE films reduced E. coli K12 and L. innocua populations to undetectable levels in tryptic soy broth after 24 h exposure. The results of this study showed that edible films enriched with GTE have potential to reduce both foodborne viruses and bacteria.
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Falcó I, Randazzo W, Rodríguez-Díaz J, Gozalbo-Rovira R, Luque D, Aznar R, Sánchez G. Antiviral activity of aged green tea extract in model food systems and under gastric conditions. Int J Food Microbiol 2018; 292:101-106. [PMID: 30594741 DOI: 10.1016/j.ijfoodmicro.2018.12.019] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2018] [Revised: 10/30/2018] [Accepted: 12/19/2018] [Indexed: 01/24/2023]
Abstract
Aged-green tea extract (GTE) is known to reduce the infectivity of hepatitis A virus (HAV) and murine norovirus (MNV), a human norovirus surrogate, in vitro and in washing solutions. Initially, the effect of aged-GTE was evaluated on virus like particles (VLPs) of human norovirus (HuNoV) genogroup I (GI) by a porcine gastric mucine (PGM)-enzyme-linked immunosorbent assay (ELISA) and transmission electron microscopy (TEM), and on HuNoV GI suspensions by an in situ capture-RT-qPCR method, suggesting that HuNoVs are very sensitive to aged-GTE treatment at 37 °C. Moreover, the potential application of aged-GTE was evaluated using model foods and simulated gastric conditions. Then, aged-GTE samples prepared in orange juice, apple juice, horchata, and milk, respectively, were individually mixed with each virus and incubated overnight at 37 °C. Aged-GTE at 5 mg/ml in apple juice reduced MNV infectivity to undetectable levels and from 1.0 to 1.8 log in milk, horchata and orange juice. Aged-GTE at 5 mg/ml in orange juice, apple juice, horchata and milk reduced HAV infectivity by 1.2, 2.1, 1.5, and 1.7 log, respectively. Additionally, aged-GTE at 5 mg/ml in simulated intestinal fluid reduced MNV titers to undetectable levels and reduced HAV infectivity by ca. 2.0 log. The results show a potential for aged-GTE as a suitable natural option for preventive strategies for foodborne viral diseases.
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Affiliation(s)
- Irene Falcó
- Department of Microbiology and Ecology, University of Valencia, Av. Dr. Moliner, 50. 46100 Burjassot, Valencia, Spain; Department of Preservation and Food Safety Technologies, IATA-CSIC, Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain
| | - Walter Randazzo
- Department of Microbiology and Ecology, University of Valencia, Av. Dr. Moliner, 50. 46100 Burjassot, Valencia, Spain; Department of Preservation and Food Safety Technologies, IATA-CSIC, Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain
| | - Jesús Rodríguez-Díaz
- Department of Microbiology and Ecology, University of Valencia, Av. Dr. Moliner, 50. 46100 Burjassot, Valencia, Spain; Institute for Clinical Research of the Hospital Clínico Universitario (INCLIVA), Valencia, Spain
| | - Roberto Gozalbo-Rovira
- Department of Microbiology and Ecology, University of Valencia, Av. Dr. Moliner, 50. 46100 Burjassot, Valencia, Spain; Institute for Clinical Research of the Hospital Clínico Universitario (INCLIVA), Valencia, Spain
| | - Daniel Luque
- Unidad de Microscopía Electrónica y Confocal Centro Nacional de Microbiología - ISCIII, Majadahonda, Madrid, Spain
| | - Rosa Aznar
- Department of Microbiology and Ecology, University of Valencia, Av. Dr. Moliner, 50. 46100 Burjassot, Valencia, Spain; Department of Preservation and Food Safety Technologies, IATA-CSIC, Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain
| | - Gloria Sánchez
- Department of Preservation and Food Safety Technologies, IATA-CSIC, Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain.
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Randazzo W, D'Souza DH, Sanchez G. Norovirus: The Burden of the Unknown. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 86:13-53. [PMID: 30077220 DOI: 10.1016/bs.afnr.2018.02.005] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Human noroviruses (HNoVs) are primarily transmitted by the fecal-oral route, either by person-to-person contact, or by ingestion of contaminated food or water as well as by aerosolization. Moreover, HNoVs significantly contribute to foodborne diseases being the causative agent of one-fifth of acute gastroenteritis worldwide. As a consequence of globalization, transnational outbreaks of foodborne infections are reported with increasing frequency. Therefore, in this review, state-of-the-art information regarding molecular procedures for human norovirus detection in food as well common food processing technologies have been summarized. Besides, the purpose of this chapter is to consolidate basic information on various aspects of HNoVs and to summarize food processing technologies that can potentially be applied in the food industry.
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Affiliation(s)
- Walter Randazzo
- IATA-CSIC, Valencia, Spain; University of Valencia, Valencia, Spain
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Falcó I, Randazzo W, Gómez-Mascaraque LG, Aznar R, López-Rubio A, Sánchez G. Fostering the antiviral activity of green tea extract for sanitizing purposes through controlled storage conditions. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.08.037] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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