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Chen Q, Zhou Y, Yun X, Zhao N, Bu H, Dong T. Bactericidal Efficacy and Mechanisms of Non-Electrolytic Slightly Acidic Hypochlorous Water on Pseudomonas fragi and Pseudomonas fluorescens. Foods 2023; 12:3980. [PMID: 37959099 PMCID: PMC10647583 DOI: 10.3390/foods12213980] [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: 06/21/2023] [Revised: 09/21/2023] [Accepted: 09/22/2023] [Indexed: 11/15/2023] Open
Abstract
Chilled pork is frequently contaminated with Pseudomonas fragi and Pseudomonas fluorescens. In this study, the bactericidal efficacy and mechanisms of non-electrolytic slightly acidic hypochlorous water (NE-SAHW) against two strains of these two species were evaluated. The results showed that the antibacterial efficacy of NE-SAHW was positively correlated with the concentration level of NE-SAHW and negatively correlated with the initial populations of the strains. The strains of small populations were completely inhibited when provided with each level of NE-SAHW. The killed cells of P. fragi were 0.94, 1.39, 4.02, and 5.60 log10 CFU/mL, respectively, and of P. fluorescens they were 1.21, 1.52, 4.14, and 5.74 log10 CFU/mL, respectively, when the initial populations of the strains were at high levels (about 7 log10 CFU/mL). Both strains were completely killed within 12 s with the available chlorine concentration (ACC) of 50 mg/L of NE-SAHW. Morphological changes in both cells were observed by using a Scanning Electron Microscope (SEM) and it was discovered that the cell membranes were damaged, which led to the leakage of the intracellular substances, including K+, nucleic acid, and protein. In terms of the Fourier Transform Infrared Spectroscopy (FTIR) results, NE-SAHW destroyed the structures of membrane proteins and cell structure proteins, and influenced the composition of polysaccharides. The bacteria were definitely dead after treatment by NE-SAHW compared to the control according to the results of flow cytometry. These results demonstrated the potential bactericidal property of NE-SAHW when applied to the meat and other food sterilization industries.
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Affiliation(s)
- Qianru Chen
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (Q.C.); (Y.Z.); (X.Y.)
| | - Yanfang Zhou
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (Q.C.); (Y.Z.); (X.Y.)
| | - Xueyan Yun
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (Q.C.); (Y.Z.); (X.Y.)
| | - Namula Zhao
- Shanghai Wanlay Environmental Technology Co., Ltd., Shanghai 200129, China;
| | - Hongyu Bu
- Inner Mongolia Institute for Drug Control, West Taoli Street, Hohhot 010020, China;
| | - Tungalag Dong
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (Q.C.); (Y.Z.); (X.Y.)
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2
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Ren Z, Wang M, Heng Y, Tian M, Jiang H, Zhang J, Song Y, Zhu Y. Bactericidal effects of a low-temperature acidic electrolyzed water on quantitative suspension, packaging and contact surface in food cold chain. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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3
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Hu M, Dong Q, Liu Y, Sun T, Gu M, Zhu H, Xia X, Li Z, Wang X, Ma Y, Yang S, Qin X. A Meta-Analysis and Systematic Review of Listeria monocytogenes Response to Sanitizer Treatments. Foods 2022; 12:foods12010154. [PMID: 36613373 PMCID: PMC9818549 DOI: 10.3390/foods12010154] [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: 11/10/2022] [Revised: 12/15/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022] Open
Abstract
Listeria monocytogenes is a ubiquitous organism that can be found in food-related environments, and sanitizers commonly prevent and control it. The aim of this study is to perform a meta-analysis of L. monocytogenes response to sanitizer treatments. According to the principle of systematic review, we extracted 896 records on the mean log-reduction of L. monocytogenes from 84 publications as the dataset for this study. We applied a mixed-effects model to describe L. monocytogenes response to sanitizer treatment by considering sanitizer type, matrix type, biofilm status, sanitizer concentration, treatment time, and temperature. Based on the established model, we compared the response of L. monocytogenes under different hypothetical conditions using forest plots. The results showed that environmental factors (i.e., sanitizer concentration, temperature, and treatment time) affected the average log-reduction of L. monocytogenes (p < 0.05). L. monocytogenes generally exhibited strong resistance to citric acid and sodium hypochlorite but had low resistance to electrolyzed water. The planktonic cells of L. monocytogenes were less resistant to peracetic acid and sodium hypochlorite than the adherent and biofilm cells. Additionally, the physical and chemical properties of the contaminated or inoculated matrix or surface also influenced the sanitizer effectiveness. This review may contribute to increasing our knowledge of L. monocytogenes resistance to sanitizers and raising awareness of appropriate safety precautions.
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Affiliation(s)
- Minmin Hu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Qingli Dong
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yangtai Liu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
- Correspondence:
| | - Tianmei Sun
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Mingliang Gu
- College of Environmental Science and Engineering, Ocean University of China, Qingdao 266100, China
| | - Huajian Zhu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xuejuan Xia
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Zhuosi Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xiang Wang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yue Ma
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Shuo Yang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xiaojie Qin
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
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4
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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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5
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Genç İY. Prediction of storage time in different seafood based on color values with artificial neural network modeling. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2501-2509. [PMID: 35602444 PMCID: PMC9114270 DOI: 10.1007/s13197-021-05269-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/18/2021] [Accepted: 09/14/2021] [Indexed: 06/03/2023]
Abstract
The determination of storage time in seafood could be performed by microbiological, chemical and sensory analysis. Among these mentioned methods color changes are one part of sensory analysis and are prior acceptance criteria from the point of consumers' view. In this study, a feedforward artificial neural network (ANN) model was developed to predict the storage time of seafood based on L*, a* and b* values. A total of 205 data set were compiled from the literature that represents the color changes of different seafood products to train and test the ANN model. Another set of data (n = 45) were used for the validation of developed ANN model. A multi-layer perceptron (MLP) was applied for the determination of agreements between input and output data. The most accurate topology were determined in accordance with the changes in the values of correlation coefficients (R2) and mean square errors (MSE) and found to be 30 neurons in the layer (R2 = 0.81 and MSE = 0.2). The performance of ANN model was evaluated based on 6 criteria such as Mean Absolute Deviation (MAD), Mean Square Errors (MSE), Residual Mean Square Errors (RMSE), Correlation Coefficient (R2), Mean Absolute Error (MAE) and F-test statistics and found to be 0.2, 0.05, 0.002, 0.8, 0.71 and 1.06, respectively. Moreover, predicted and observed storage time values were fitted and regression coefficient was found to be 0.85. In accordance with the results of this study, the proposed ANN model is accurate, reliable, and proper for the estimation of storage time in seafood products.
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Affiliation(s)
- İsmail Yüksel Genç
- Eğirdir Fisheries Faculty, Fishing and Processing Technology Department, Isparta University of Applied Sciences, Isparta, Turkey
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6
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Application of metabolomics analysis to aid in understanding the pathogenicity of different lineages and different serotypes of Listeria monocytogenes. Int J Food Microbiol 2022; 373:109694. [DOI: 10.1016/j.ijfoodmicro.2022.109694] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 04/23/2022] [Accepted: 04/25/2022] [Indexed: 11/19/2022]
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7
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Reduction of Bacterial Enteric Pathogens and Hygiene Indicator Bacteria on Tomato Skin Surfaces by a Polymeric Nanoparticle-Loaded Plant-Derived Antimicrobial. Microorganisms 2022; 10:microorganisms10020448. [PMID: 35208902 PMCID: PMC8877882 DOI: 10.3390/microorganisms10020448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 01/19/2022] [Accepted: 02/03/2022] [Indexed: 02/01/2023] Open
Abstract
This study determined Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium survival on tomato skins as a function of sanitization treatment, under three differing contamination and sanitization scenarios. Sanitizing treatments consisted of the plant-derived antimicrobial (PDA) geraniol (0.5 wt.%) emulsified in the polymeric surfactant Pluronic F-127 (GNP), 0.5 wt.% unencapsulated geraniol (UG), 200 mg/L hypochlorous acid at pH 7.0 (HOCl), and a sterile distilled water wash (CON). Experimental contamination and sanitization scenarios tested were: (1) pathogen inoculation preceded by treatment; (2) the pathogen was inoculated onto samples twice with a sanitizing treatment applied in between inoculations; and (3) pathogen inoculation followed by sanitizing treatment. Reductions in counts of surviving pathogens were dependent on the sanitizing treatment, the storage period, or the interaction of these independent/main effects. GNP treatment yielded the greatest reductions in pathogen counts on tomato skins; pathogen survivor counts following GNP treatment were consistently statistically lower than those achieved by HOCl or UG treatments (p < 0.05). GNP treatment provided greatest pathogen reduction under differing conditions of pre- and/or post-harvest cross-contamination, and reduced hygiene-indicating microbes the most of all treatments on non-inoculated samples. Encapsulated geraniol can reduce the risk of pathogen transmission on tomato fruit, reducing food safety hazard risks for tomato consumers.
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8
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Botta C, Coisson JD, Ferrocino I, Colasanto A, Pessione A, Cocolin L, Arlorio M, Rantsiou K. Impact of Electrolyzed Water on the Microbial Spoilage Profile of Piedmontese Steak Tartare. Microbiol Spectr 2021; 9:e0175121. [PMID: 34787437 PMCID: PMC8597643 DOI: 10.1128/spectrum.01751-21] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Accepted: 10/19/2021] [Indexed: 01/04/2023] Open
Abstract
A low initial contamination level of the meat surface is the sine qua non to extend the subsequent shelf life of ground beef for as long as possible. Therefore, the short- and long-term effects of a pregrinding treatment with electrolyzed water (EW) on the microbiological and physicochemical features of Piedmontese steak tartare were here assessed on site, by following two production runs through storage under vacuum packaging conditions at 4°C. The immersion of muscle meat in EW solution at 100 ppm of free active chlorine for 90 s produced an initial surface decontamination with no side effects or compositional modifications, except for an external color change that was subsequently masked by the grinding step. However, the initially measured decontamination was no longer detectable in ground beef, perhaps due to a quick recovery by bacteria during the grinding step from the transient oxidative stress induced by the EW. We observed different RNA-based metataxonomic profiles and metabolomic biomarkers (volatile organic compounds [VOCs], free amino acids [FAA], and biogenic amines [BA]) between production runs. Interestingly, the potentially active microbiota of the meat from each production run, investigated through operational taxonomic unit (OTU)-, oligotyping-, and amplicon sequence variant (ASV)-based bioinformatic pipelines, differed as soon as the early stages of storage, whereas microbial counts and biomarker dynamics were significantly distinguishable only after the expiration date. Higher diversity, richness, and abundance of Streptococcus organisms were identified as the main indicators of the faster spoilage observed in one of the two production runs, while Lactococcus piscium development was the main marker of shelf life end in both production runs. IMPORTANCE Treatment with EW prior to grinding did not result in an effective intervention to prolong the shelf life of Piedmontese steak tartare. Our RNA-based approach clearly highlighted a microbiota that changed markedly between production runs but little during the first shelf life stages. Under these conditions, an early metataxonomic profiling might provide the best prediction of the microbiological fate of each batch of the product.
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Affiliation(s)
- C. Botta
- Department of Agricultural, Forest and Food Sciences, University of Torino, Turin, Italy
| | - J. D. Coisson
- Dipartimento di Scienze del Farmaco, Università del Piemonte Orientale, Novara, Italy
| | - I. Ferrocino
- Department of Agricultural, Forest and Food Sciences, University of Torino, Turin, Italy
| | - A. Colasanto
- Dipartimento di Scienze del Farmaco, Università del Piemonte Orientale, Novara, Italy
| | - A. Pessione
- Laemmegroup S.r.l. a Tentamus Company, Moncalieri, Italy
| | - L. Cocolin
- Department of Agricultural, Forest and Food Sciences, University of Torino, Turin, Italy
| | - M. Arlorio
- Dipartimento di Scienze del Farmaco, Università del Piemonte Orientale, Novara, Italy
| | - K. Rantsiou
- Department of Agricultural, Forest and Food Sciences, University of Torino, Turin, Italy
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9
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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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10
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11
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Jing J, Zhang R, Wang Y, Tang S, Yang H, Du L, Lin B, Shao L, Zhang F, Xue P. Less polar ginsenosides have better protective effects on mice infected by Listeria monocytogenes. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2021; 213:112065. [PMID: 33636464 DOI: 10.1016/j.ecoenv.2021.112065] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 02/11/2021] [Accepted: 02/12/2021] [Indexed: 06/12/2023]
Abstract
Listeria monocytogenes widely exists in the natural environment and does great harm, which can cause worldwide public safety problem. Infection with L. monocytogenes can cause rapid death of Kupffer cell (KCs) in liver tissue and liver damage. American ginseng saponins is a natural compound in plants, which has great potential in inhibiting L. monocytogenes infection. Therefore, American ginseng stem-leaf saponins (AGS) and American ginseng heat-transformed saponins (HTS) were used as raw materials to study their bacteriostatic experiments in vivo and in vitro. In this experiment, female Kunming mice were randomly divided into five groups: control group, negative group, AGS group, HTS group (10 mg/kg/day in an equal volume via gastric administration) and penicillin group, each group containing six mice. Profiles AGS and HTS components were evaluated by high-performance liquid chromatography (HPLC) analysis. The bacteriostatic effect of AGS and HTS on L. monocytogenes was evaluated by inhibition zone test, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). The bacteriostatic effect of AGS and HTS pretreatment on mice infected with L. monocytogenes were studies by animal experimental. The results showed that the content of polar saponins in AGS was 0.81 ± 0.003 mg/mg, less polar saponins was 0.08 ± 0.02 mg/mg, the content of polar saponins in HTS was 0.10 ± 0.01 mg/mg, less polar saponins was 0.76 ± 0.02 mg/mg. The in vitro bacteriostatic diameter of HTS (16.6 ± 0.8 mm) is large than that of AGS (10.2 ± 1.2 mm). AGS and HTS pretreatment could reduce the colony numbers in the livers of mice infected with Listeria monocytogenes. The levels of alanine aminotransferase (ALT), IL-1β, IL-6, TNF-α and IFN-γ in the livers of mice in the pretreatment group were significantly lower than those in the negative group. There were obvious leukoplakia, calcification and other liver damage on the liver surface in the negative control group, and obvious inflammatory cell infiltration in HE sections. AGS and HTS pretreatment can reduce liver injury caused by L. monocytogenes and protect the liver. Compared with AGS, HTS has higher content of less polar saponins and better bacteriostatic effect in vitro. The count of bacterial in liver tissue of HTS group was significantly lower, the survival rate was significantly higher than that of AGS group. Less polar saponins had better bacteriostatic effect. Collectively, less polar saponins pretreatment has a protective effect on mice infected with L. monocytogenes, to which alleviated liver damage, improved anti-inflammatory ability and immunity of the body, protected liver may contribute.
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Affiliation(s)
- Jinjin Jing
- School of Public Health, Weifang Medical University, Weifang 261053, People's Republic of China
| | - Ruoyu Zhang
- School of Public Health, Weifang Medical University, Weifang 261053, People's Republic of China
| | - Yunhai Wang
- Affiliated Hospital of Weifang Medical University, Weifang 261053, People's Republic of China
| | - Shaojian Tang
- School of Pharmacy, Weifang Medical University, Weifang 261053, People's Republic of China
| | - Hanchao Yang
- Affiliated Hospital of Weifang Medical University, Weifang 261053, People's Republic of China
| | - Lidong Du
- Clinical Medical Colleges, Weifang Medical University, Weifang 261053, People's Republic of China
| | - Bingjie Lin
- School of Public Health, Weifang Medical University, Weifang 261053, People's Republic of China
| | - Lijun Shao
- School of Public Health, Weifang Medical University, Weifang 261053, People's Republic of China
| | - Fengxiang Zhang
- School of Public Health, Weifang Medical University, Weifang 261053, People's Republic of China
| | - Peng Xue
- School of Public Health, Weifang Medical University, Weifang 261053, People's Republic of China.
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12
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Kulawik P, Dordević D. Sushi processing: microbiological hazards and the use of emerging technologies. Crit Rev Food Sci Nutr 2020; 62:1270-1283. [PMID: 33124887 DOI: 10.1080/10408398.2020.1840332] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Sushi meal has been adapting to different countries and traditions ever since it was invented. Recently there is a growing popularity of ready-to-eat sushi meals, with new sushi production plants emerging in many countries. This relatively new sushi industry is facing many challenges, one of which is the microbiological hazard related to sushi consumption. The aim of this review was to summarize the most significant aspects with regard to microbiological quality of sushi, reported cases of sushi-related poisoning, as well as the potential of modern innovative and emerging technologies to inhibit microbiological growth. Although there is a limited amount of studies in relation to sushi shelf-life extension, the existing data shows potential of using novel minimal processing technologies to improve the shelf-life and quality of sushi meals. Those technologies include the use of cold plasma, plasma activated water and electrolyzed water, as well as the use of innovative packaging and edible coatings. Based on the collected data, the possible microbiological hazards in the production process of sushi, with possible use of emerging technologies to reduce or eliminate those risks, are also emphasized.
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Affiliation(s)
- Piotr Kulawik
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Cracow, Kraków, Poland
| | - Dani Dordević
- Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences in Brno, Brno, Czech Republic.,Department of Technology and Organization of Public Catering, South Ural State University, Chelyabinsk, Russia
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13
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Antimicrobial kinetics of nisin and grape seed extract against inoculated Listeria monocytogenes on cooked shrimps: Survival and residual effects. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107278] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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14
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Sena Vaz Leães Y, Basso Pinton M, Terezinha de Aguiar Rosa C, Sasso Robalo S, Wagner R, Ragagnin de Menezes C, Smanioto Barin J, Cezar Bastianello Campagnol P, José Cichoski A. Ultrasound and basic electrolyzed water: A green approach to reduce the technological defects caused by NaCl reduction in meat emulsions. ULTRASONICS SONOCHEMISTRY 2020; 61:104830. [PMID: 31670256 DOI: 10.1016/j.ultsonch.2019.104830] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 10/10/2019] [Accepted: 10/13/2019] [Indexed: 05/11/2023]
Abstract
Meat emulsions were prepared by replacing water with basic electrolyzed water (BEW) and reducing NaCl content by 0, 10, 20, 30, 40, and 50%. The emulsions were sonicated in an ultrasound bath (25 kHz, 175 W, normal mode) for 0, 10, and 20 min. The physicochemical (pH, redox potential, water activity, and color parameters) and technological (cooking yield, emulsion stability, and texture) characteristics were evaluated. The US operation time of 20 min improved the emulsion stability, cooking yield, and texture of the emulsions with 10% and 20% NaCl reduction. The BEW-treated emulsions exhibited good fat retention and moderate water retention capacity. The combination of US and BEW for 20 min provided good emulsion stability and cooking yield for the formulations with up to 30% NaCl reduction, which exhibited texture profile similar to the control (0% NaCl reduction). Therefore, it is possible to produce reduced-salt meat emulsions using the combination of US and BEW.
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Affiliation(s)
- Yasmim Sena Vaz Leães
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | - Mariana Basso Pinton
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | | | - Silvino Sasso Robalo
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | - Roger Wagner
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | | | - Juliano Smanioto Barin
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil.
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15
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Zhao X, Chen L, Wu J, He Y, Yang H. Elucidating antimicrobial mechanism of nisin and grape seed extract against Listeria monocytogenes in broth and on shrimp through NMR-based metabolomics approach. Int J Food Microbiol 2019; 319:108494. [PMID: 31918346 DOI: 10.1016/j.ijfoodmicro.2019.108494] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 12/10/2019] [Accepted: 12/19/2019] [Indexed: 11/24/2022]
Abstract
Nisin and grape seed extract (GSE) have been widely used as food preservatives; however, the mechanism against pathogens at molecular level has not been well elucidated. This work aimed to investigate their antimicrobial effect against Listeria monocytogenes and to elucidate the mechanism by NMR-based metabolomics. Nisin exhibited enhanced in vitro antilisterial effect when combined with GSE (4.49 log CFU/mL reduction). Marked change in cell membrane permeability was observed in the combination group using confocal laser scanning microscopy; this was verified by increased leakage of protein and nucleic acid. The underlying antimicrobial mechanism was revealed by NMR coupled with multivariate analysis. Significant decreases in threonine, cysteine, ATP, NADP, adenine were observed, whereas a few of metabolites such as lactic acid and γ-aminobutyric acid (GABA) increased after nisin-GSE treatment (P < 0.05). Pathway analysis further manifested that the nisin-GSE inhibited the survival of L. monocytogenes by blocking the TCA cycle, amino acid biosynthesis and energy-producing pathway. Lastly, nisin and GSE were applied to shrimp and binary combination showed remarkably antilisterial activity (1.79 log CFU/g reduction). GABA shunt and protein degradation from shrimp compensated the unbalanced glycolysis and amino acid metabolism by providing energy and carbon source for L. monocytogenes inoculated on shrimp. Thus, they were more tolerant to nisin and GSE stresses as compared to the broth-grown culture.
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Affiliation(s)
- Xue Zhao
- Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Lin Chen
- Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Ji'en Wu
- Setsco Services Pte Ltd., 18 Teban Gardens Crescent, Singapore 608925, Singapore
| | - Yun He
- Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Hongshun Yang
- Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China.
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16
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Lu T, Marmion M, Ferone M, Wall P, Scannell AGM. Processing and retail strategies to minimizeCampylobactercontamination in retail chicken. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14251] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Ting Lu
- School of Public Health, Physiotherapy and Sports Science University College Dublin, National University of Ireland Dublin Ireland
- Center for Food Safety University College Dublin, National University of Ireland Dublin Ireland
| | - Matthew Marmion
- School of Agriculture and Food Science, Agricultural & Food Science Centre University College Dublin, National University of Ireland Dublin Ireland
| | - Mariateresa Ferone
- School of Agriculture and Food Science, Agricultural & Food Science Centre University College Dublin, National University of Ireland Dublin Ireland
| | - Patrick Wall
- School of Public Health, Physiotherapy and Sports Science University College Dublin, National University of Ireland Dublin Ireland
- Center for Food Safety University College Dublin, National University of Ireland Dublin Ireland
- Institute of Food and Health, O'Brien Science Centre South University College Dublin, National University of Ireland Dublin Ireland
| | - Amalia G. M. Scannell
- Center for Food Safety University College Dublin, National University of Ireland Dublin Ireland
- School of Agriculture and Food Science, Agricultural & Food Science Centre University College Dublin, National University of Ireland Dublin Ireland
- Institute of Food and Health, O'Brien Science Centre South University College Dublin, National University of Ireland Dublin Ireland
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Afari GK, Liu H, Hung YC. The effect of produce washing using electrolyzed water on the induction of the viable but non-culturable (VBNC) state in Listeria monocytogenes and Escherichia coli O157:H7. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.089] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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