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Li P, Mei J, Xie J. Antibacterial mechanism of CO 2 combined with low temperature against Shewanella putrefaciens by biochemical and metabolomics analysis. Food Chem 2024; 460:140555. [PMID: 39047490 DOI: 10.1016/j.foodchem.2024.140555] [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: 04/26/2024] [Revised: 07/18/2024] [Accepted: 07/18/2024] [Indexed: 07/27/2024]
Abstract
To further reveal the inhibition mechanism of carbon dioxide (CO2) on Shewanella putrefaciens (S. putrefaciens), influence on metabolic function was studied by biochemical and metabolomics analysis. Accordingly, reduction of intracellular pH (pHi), depolarization of cell membrane and accumulation of reactive oxygen species (ROS) indicated that CO2 changed the membrane permeability of S. putrefaciens. Besides, adenosine triphosphate (ATP), ATPase, nicotinamide adenine dinucleotide (NAD+/NADH) and ratios of NADH/NAD+ were detected, indicating a role of CO2 in repressing respiratory pathway and electron transport. According to metabolomics results, CO2 induced differential expressions of metabolites, disordered respiratory chain and weakened energy metabolism of S. putrefaciens. Inhibition of respiratory rate-limiting enzymes also revealed that electron transfer of respiratory chain was blocked, cell respiration was weakened, and thus energy supply was insufficient under CO2 stress. These results revealed that CO2 caused disruption of metabolic function, which might be the main cause of growth inhibition for S. putrefaciens.
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Affiliation(s)
- Peiyun Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; Key Laboratory of Aquatic Products High-quality Utilization, Storage and Transportation (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China.
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2
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Ma J, Dai J, Cao C, Su L, Cao M, He Y, Li M, Zhang Z, Chen J, Cui S, Yang B. Prevalence, serotype, antimicrobial susceptibility, contamination factors, and control methods of Salmonella spp. in retail fresh fruits and vegetables: A systematic review and meta-analysis. Compr Rev Food Sci Food Saf 2024; 23:e13407. [PMID: 39030802 DOI: 10.1111/1541-4337.13407] [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: 02/27/2024] [Revised: 05/24/2024] [Accepted: 06/22/2024] [Indexed: 07/22/2024]
Abstract
This research presents a comprehensive review of Salmonella presence in retail fresh fruits and vegetables from 2010 to 2023, utilizing data from recognized sources such as PubMed, Scopus, and Web of Science. The study incorporates a meta-analysis of prevalence, serovar distribution, antimicrobial susceptibility, and antimicrobial resistance genes (ARGs). Additionally, it scrutinizes the heterogeneous sources across various food categories and geographical regions The findings show a pooled prevalence of 2.90% (95% CI: 0.0180-0.0430), with an increase from 4.63% in 2010 to 5.32% in 2022. Dominant serovars include S. Typhimurium (29.14%, 95% CI: 0.0202-0.6571) and S. Enteritidis (21.06%, 95% CI: 0.0181-0.4872). High resistance rates were noted for antimicrobials like erythromycin (60.70%, 95% CI: 0.0000-1.0000) and amoxicillin (39.92%, 95% CI: 0.0589-0.8020). The most prevalent ARGs were blaTEM (80.23%, 95% CI: 0.5736-0.9692) and parC mutation (66.67%, 95% CI: 0.3213-0.9429). Factors such as pH, water activity, and nutrient content, along with external factors like the quality of irrigation water and prevailing climatic conditions, have significant implications on Salmonella contamination. Nonthermal sterilization technologies, encompassing chlorine dioxide, ozone, and ultraviolet light, are emphasized as efficacious measures to control Salmonella. This review stresses the imperative need to bolster prevention strategies and control measures against Salmonella in retail fresh fruits and vegetables to alleviate related food safety risks.
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Affiliation(s)
- Jiaqi Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Jinghan Dai
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Chenyang Cao
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Li Su
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Mengyuan Cao
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Yuanjie He
- College of Life Science, Northwest A&F University, Yangling, China
| | - Mei Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Zengfeng Zhang
- Department of Food Science & Technology, School of Agriculture & Biology, and State Key Lab of Microbial Metabolism, Shanghai Jiao Tong University, Shanghai, China
| | - Jia Chen
- College of Chemical Technology, Shijiazhuang University, Shijiazhuang, China
| | - Shenghui Cui
- National Institutes for Food and Drug Control, Beijing, China
| | - Baowei Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
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Marin VR, Zamuner CFC, Hypolito GB, Ferrarezi JH, Alleoni N, Caccalano MN, Ferreira H, Sass DC. Antibacterial activity of Cymbopogon species essential oils against Xanthomonas citri and their use in post-harvest treatment for citrus canker management. Lett Appl Microbiol 2024; 77:ovae041. [PMID: 38653726 DOI: 10.1093/lambio/ovae041] [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: 01/31/2024] [Revised: 04/09/2024] [Accepted: 04/19/2024] [Indexed: 04/25/2024]
Abstract
Citrus canker is a disease caused by the gram-negative bacterium Xanthomonas citri subp. citri (X. citri), which affects all commercially important varieties of citrus and can lead to significant losses. Fruit sanitization with products such as chlorine-based ones can reduce the spread of the disease. While effective, their use raises concerns about safety of the workers. This work proposes essential oils (EOs) as viable alternatives for fruit sanitization. EOs from Cymbopogon species were evaluated as to their antibacterial activity, their effect on the bacterial membrane, and their ability to sanitize citrus fruit. The in vitro assays revealed that the EOs from C. schoenanthus and C. citratus had a lower bactericidal concentration at 312 mg L-1, followed by 625 mg L-1 for C. martini and C. winterianus. Microscopy assay revealed that the bacterial cell membranes were disrupted after 15 min of contact with all EOs tested. Regarding the sanitizing potential, the EOs with higher proportions of geraniol were more effective in sanitizing acid limes. Fruit treated with C. shoenanthus and C. martini showed a reduction of ∼68% in the recovery of viable bacterial cells. Therefore, these EOs can be used as viable natural alternatives in citrus fruit disinfection.
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Affiliation(s)
- Vítor Rodrigues Marin
- São Paulo State University (UNESP), Institute of Biosciences, Rio Claro, SP 13506-900, Brazil
| | | | | | | | - Natália Alleoni
- São Paulo State University (UNESP), Institute of Biosciences, Rio Claro, SP 13506-900, Brazil
| | - Mario Nicolas Caccalano
- São Paulo State University (UNESP), Institute of Biosciences, Rio Claro, SP 13506-900, Brazil
| | - Henrique Ferreira
- São Paulo State University (UNESP), Institute of Biosciences, Rio Claro, SP 13506-900, Brazil
| | - Daiane Cristina Sass
- São Paulo State University (UNESP), Institute of Biosciences, Rio Claro, SP 13506-900, Brazil
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Imahori Y, Bai J. Postharvest Management of Fruits and Vegetables-Series II. Foods 2024; 13:1049. [PMID: 38611354 PMCID: PMC11011336 DOI: 10.3390/foods13071049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 03/21/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024] Open
Abstract
Fruits and vegetables are crucial nutritional sources of carbohydrates, protein, minerals, vitamins, and dietary fiber, offering significant benefits to human health [...].
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Affiliation(s)
- Yoshihiro Imahori
- Graduate School of Agricultural, Osaka Metropolitan University, Osaka 599-8531, Japan
| | - Jinhe Bai
- Horticultural Research Laboratory (USDA-ARS), Fort Pierce, FL 34945, USA
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5
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Yao Y, Zhou T, Deng Y, Li X, Wei F, Lin B. Self-triggered carboxymethyl chitosan hydrogel for the convenient sustained release of ClO 2 gas with environmental stability and long-term antimicrobial effect. J Mater Chem B 2024; 12:1864-1874. [PMID: 38293805 DOI: 10.1039/d3tb02409a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2024]
Abstract
Challenges associated with the storage and uncontrolled release of ClO2 gas present significant hurdles to its practical application. Herein, a clever strategy for self-triggering the sustained release of chlorine dioxide (ClO2) gas is proposed by crosslinking carboxymethyl chitosan (CMCS) with Zn2+ to construct a novel CMCS-Zn@NaClO2 gel with eco-friendly, environmental stability, and convenient, long term, and efficient antibacterial activity. The precursor (NaClO2) in the CMCS solution was alkaline and triggered by the acidic Zn(NO3)2·6H2O solution to achieve sustained self-triggering ClO2 release. The ClO2 gas self-release could be sustained on demand at different temperatures for at least 20 days due to the environmental structure stability of the gel. The hydrogels showed an increase in pore size after sustained release. Molecular dynamics simulations showed the spontaneous release of ClO2 gas at room temperature and the contraction of the CMCS agglomeration, which were consistent with the macroscopic behaviour. The gel displayed a long-acting and high antibacterial efficacy, resulting in a bacteria-killing rate of over 99.9% (inhibitory concentrations of 2.5 mg mL-1 against E. coli and 0.16 mg mL-1 against S. aureus). The hydrogels could effectively extend the shelf life of fruits and demonstrated an excellent wide range of antibacterial properties. This work provides a new approach to solving the storage difficulty of ClO2 gas and offers a fresh perspective on the design of materials with convenient self-triggering release by a precursor, as well as the relationship between the material microstructure and sustained-release behaviour.
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Affiliation(s)
- Yuan Yao
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, P. R. China.
| | - Tianrui Zhou
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, P. R. China.
| | - Yongfu Deng
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, P. R. China.
| | - Xiaoxing Li
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, P. R. China.
| | - Fuxiang Wei
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, P. R. China.
| | - Baofeng Lin
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, P. R. China.
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Feng Y, Suo K, Zhang Y, Yang Z, Zhou C, Shi L, Chen W, Wang J, Wang C, Zheng Y. Ultrasound synergistic slightly acidic electrolyzed water treatment of grapes: Impacts on microbial loads, wettability, and postharvest storage quality. ULTRASONICS SONOCHEMISTRY 2024; 103:106751. [PMID: 38241946 PMCID: PMC10825514 DOI: 10.1016/j.ultsonch.2023.106751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Revised: 12/26/2023] [Accepted: 12/30/2023] [Indexed: 01/21/2024]
Abstract
Microbial contamination is the principal factor in the deterioration of postharvest storage quality in grapes. To mitigate this issue, we explored a synergistic treatment which combines ultrasound (US) and slightly acidic electrolyzed water (SAEW), and rigorously compared with conventional water cleaning (CW), exclusive US treatment, and standalone SAEW treatment. The US + SAEW treatment proved to be markedly superior in reducing total bacterial, mold & yeast counts on grapes. Specifically, it achieved reductions of 2.23 log CFU/g and 2.76 log CFU/g, respectively, exceeding the efficiencies of SAEW (0.78, 0.75), US (0.58, 0.65), and CW (0.24, 0.46). The efficacy of this synergistic treatment is attributed to the ultrasound removal of the wax layer on grape skins, which transitions the skin from hydrophobic to hydrophilic. This alteration increases the contact area between the grape surface and SAEW, thereby enhancing the antimicrobial efficacy of SAEW. From a physicochemical quality standpoint, the US + SAEW treatment exhibited multiple advantages. It not only minimized weight loss, color deviations, polyphenol oxidase activity and malondialdehyde synthesis in comparison to CW-treated samples but also preserved firmness, sugar-acid ratio and the activities of key enzymes including phenylalanine ammonia-lyase, superoxide dismutase and catalase, and thus maintaining high levels of total phenolics, total ascorbic acid, total anthocyanins, and antioxidants. Consequently, US + SAEW treatment put off the times of decay onset in grapes by 12 days, outperforming both SAEW (8) and US (4) in comparison to CW. These results highlight the potential of US + SAEW as an effective strategy for maintaining grape quality during their postharvest storage period.
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Affiliation(s)
- Yabin Feng
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China; Haitong Food (Ninghai) Co., Ltd, Ningbo 315602, China.
| | - Kui Suo
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China
| | - Yang Zhang
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China
| | - Zhenfeng Yang
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China.
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Liyu Shi
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China
| | - Wei Chen
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China
| | | | - Caiying Wang
- Haitong Food (Ninghai) Co., Ltd, Ningbo 315602, China
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7
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Wang T, Li Y, Luo G, Ren D, Wu X, Xu D. Polylactic acid-based microcapsules for moisture-triggered release of chlorine dioxide and its application in cherry tomatoes preservation. Int J Biol Macromol 2024; 258:128662. [PMID: 38065456 DOI: 10.1016/j.ijbiomac.2023.128662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2023] [Revised: 11/27/2023] [Accepted: 12/05/2023] [Indexed: 12/21/2023]
Abstract
Polylactic acid (PLA)-based microcapsules, capable of releasing chlorine dioxide (ClO2) upon exposure to moisture, have been developed for fruits and vegetables preservation. The microcapsules were prepared by emulsion solvent evaporation, utilizing PLA as the wall material, and NaClO2 as the core material. After optimization, NaClO2 microcapsules exhibited an encapsulation efficiency of 55.75% and an average particle size of 498.08 μm. Citric acid microcapsules were prepared using the same process, but with citric acid as the core material. When the two kinds of microcapsules were mixed, gaseous ClO2 was released in a highly humid environment. The release rate could be adjusted by temperature and the ratio between the two microcapsules, and the release period could be as long as 17 days at 20 °C. With a certain amount of microcapsules placed in the package of cherry tomatoes, the decay rate and weight loss rate of the fruits were reduced by 63 % and 34 %, respectively, compared to the control group. The microcapsules also helped to maintain the good appearance, hardness, and the content of total soluble solid content and titratable acid content of cherry tomatoes. Therefore, the PLA-based microcapsules have satisfied convenience and effectiveness for application in fruit and vegetables preservation.
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Affiliation(s)
- Tao Wang
- College of Food Science, Southwest University, Chongqing 400700, China
| | - Yuanyuan Li
- College of Food Science, Southwest University, Chongqing 400700, China
| | - Guorong Luo
- College of Food Science, Southwest University, Chongqing 400700, China
| | - Dan Ren
- College of Food Science, Southwest University, Chongqing 400700, China; Food Storage and Logistics Research Center, Southwest University, Chongqing 400700, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Xiyu Wu
- College of Food Science, Southwest University, Chongqing 400700, China; Food Storage and Logistics Research Center, Southwest University, Chongqing 400700, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Dan Xu
- College of Food Science, Southwest University, Chongqing 400700, China; Food Storage and Logistics Research Center, Southwest University, Chongqing 400700, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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8
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Zhang D, Liu B, Wu S, Li C, Fang T, Tian M. Assessing the Role of Gaseous Chlorine Dioxide in Modulating the Postharvest Ripening of Keitt Mangoes through the Induction of Ethylene Biosynthesis. Foods 2024; 13:316. [PMID: 38275683 PMCID: PMC10815355 DOI: 10.3390/foods13020316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Revised: 12/21/2023] [Accepted: 01/09/2024] [Indexed: 01/27/2024] Open
Abstract
Consumer acceptance of Keitt mangoes (Mangifera indica L.) is significantly affected by their slow postharvest ripening. This work used gaseous chlorine dioxide (ClO2(g)) to prepare the ready-to-eat Keitt mango and explored the potential mechanisms for the mango ripening. Harvested mangoes were treated with 20 mg·L-1 of ClO2(g) or ethephon for 3 h (25 °C) and left in a climatic chamber with a temperature of 25 ± 1 °C and a relative humidity of 85 ± 5% for 4 d. The results showed that ClO2(g) treatment significantly promoted the orange coloration of mango flesh compared to the untreated control group. Moreover, ClO2(g) treatment significantly elevated the total soluble solids, total soluble sugar, and total carotenoids content of mangoes, whereas the firmness and titratable acidity were reduced. ClO2(g)-treated mangoes reached the edible window on day 2, as did mangoes treated with ethephon at the same concentration, except that the sweetness was prominent. The residual ClO2 level of the mangoes was <0.3 mg/kg during the whole storage time, which is a safe level for fruit. In addition, ClO2(g) significantly advanced the onset of ethylene peaks by 0.5 days and increased its production between days 0.5 and 2 compared to the control group. Consistently, the genes involved in ethylene biosynthesis including miACS6, miACO1, and miACO were upregulated. In sum, ClO2(g) can be a potential technique to reduce the time for harvested mango to reach the edible window, and it functions in modulating postharvest ripening by inducing ethylene biosynthesis.
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Affiliation(s)
- Dongwei Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (D.Z.); (B.L.); (S.W.); (C.L.)
| | - Binxiong Liu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (D.Z.); (B.L.); (S.W.); (C.L.)
| | - Shaoyi Wu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (D.Z.); (B.L.); (S.W.); (C.L.)
| | - Changcheng Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (D.Z.); (B.L.); (S.W.); (C.L.)
- National R&D Center for Vegetable Processing, Fuzhou 350002, China
| | - Ting Fang
- National R&D Center for Vegetable Processing, Fuzhou 350002, China
| | - Meiling Tian
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (D.Z.); (B.L.); (S.W.); (C.L.)
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9
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Son JW, Han S, Hyun SW, Song MS, Ha SD. Synergistic effects of sequential treatment using disinfectant and e-beam for inactivation of hepatitis a virus on fresh vegetables. Food Res Int 2023; 173:113254. [PMID: 37803566 DOI: 10.1016/j.foodres.2023.113254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 07/05/2023] [Accepted: 07/06/2023] [Indexed: 10/08/2023]
Abstract
Hepatitis A virus (HAV) has adversely affected public health worldwide, causing an economic burden on many countries. Fresh vegetables are reported as a source of HAV infections during production, harvesting, and distribution, which cause the emergence of foodborne illnesses. Therefore, in this study, the synergistic effects of chemical (sodium hypochlorite [NaOCl] and chlorine dioxide [ClO2]) and physical (electron-beam [e-beam] irradiation) sequential treatment for HAV inactivation on fresh vegetables were investigated, and the physicochemical quality changes of vegetables were evaluated after each treatment. On bell pepper and cucumber sequentially treated with NaOCl (50-500 ppm) and e-beam (1-5 kGy), the HAV titer was reduced by 0.19-4.69 and 0.28-4.78 log10 TCID50/mL, respectively. Sequential treatment with ClO2 (10-250 ppm) and e-beam (1-5 kGy) reduced the HAV titer on bell pepper and cucumber by 0.41-4.78 and 0.26-4.80 log10 TCID50/mL, respectively. The sequential treatments steadily decreased the HAV titers on each food by a significant difference (p < 0.05) compared to the controls. The treatment combinations of 500 ppm NaOCl and 3 kGy (e-beam) on bell pepper and 150 ppm NaOCl and 1 kGy (e-beam) on cucumber provided maximum synergistic effects. It was also found that sequential treatment with 50 ppm ClO2 and 5 kGy (e-beam) on bell pepper and 10 ppm ClO2 and 5 kGy (e-beam) on cucumber most efficiently inactivated HAV. Additionally, bell pepper and cucumber showed no significant quality changes (p < 0.05) after the treatment. Therefore, the sequential treatment with NaOCl or ClO2 and e-beam is expected to effectively control HAV on fresh vegetables without changing the food quality compared to either treatment alone.
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Affiliation(s)
- Jeong Won Son
- Advanced Food Safety Research Group, BrainKorea21 Plus, Chung-Ang University, Anseong, Gyeonggi-do 17546, Republic of Korea
| | - Sangha Han
- Advanced Food Safety Research Group, BrainKorea21 Plus, Chung-Ang University, Anseong, Gyeonggi-do 17546, Republic of Korea
| | - Seok-Woo Hyun
- Advanced Food Safety Research Group, BrainKorea21 Plus, Chung-Ang University, Anseong, Gyeonggi-do 17546, Republic of Korea
| | - Min Su Song
- Advanced Food Safety Research Group, BrainKorea21 Plus, Chung-Ang University, Anseong, Gyeonggi-do 17546, Republic of Korea
| | - Sang-Do Ha
- Advanced Food Safety Research Group, BrainKorea21 Plus, Chung-Ang University, Anseong, Gyeonggi-do 17546, Republic of Korea.
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10
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Zheng Z, Wang T, Liu M, Xu X, Wang J, Sun G, He S, Liao L, Xiong B, Wang X, He J, Wang Z, Zhang M. Effects of Exogenous Application of Glycine Betaine Treatment on 'Huangguoggan' Fruit during Postharvest Storage. Int J Mol Sci 2023; 24:14316. [PMID: 37762618 PMCID: PMC10532238 DOI: 10.3390/ijms241814316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 09/12/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023] Open
Abstract
Loss of quality in citrus fruit is a common occurrence during postharvest storage due to oxidative stress and energy consumption. In recent years, glycine betaine (GB) has been widely applied to postharvest horticulture fruit. This study aimed to investigate the effect of GB treatment (10 mM and 20 mM) on the quality and antioxidant activity of 'Huangguogan' fruit during postharvest storage at room temperature. Our results indicated that both 10 mM and 20 mM treatments effectively reduced weight and firmness losses and maintained total soluble solid (TSS), titratable acidity (TA), and ascorbic acid contents. Additionally, GB treatment significantly increased the activity of antioxidant enzymes, maintained higher levels of total phenols and total flavonoids, and led to slower accumulation of H2O2. A transcriptome analysis conducted at 28 days after treatment (DAT)identified 391 differentially expressed genes (DEGs) between 20 mM GB (GB-2) and the control (CK) group. These DEGs were enriched in various pathways, particularly related to oxygen oxidoreductase, peroxidase activity, and flavonoid biosynthesis. Overall, the application of GB proved beneficial in enhancing the storability and extending the shelf life of 'Huangguogan' fruit.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | | | | | - Zhihui Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Z.Z.)
| | - Mingfei Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Z.Z.)
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11
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Zhang Y, Qiu J, Yang K, Lu Y, Xu Z, Yang H, Xu Y, Wang L, Lin Y, Tong X, He J, Xiao Y, Sun X, Huang R, Yu X, Zhong T. Generation, mechanisms, kinetics, and effects of gaseous chlorine dioxide in food preservation. Compr Rev Food Sci Food Saf 2023; 22:3105-3129. [PMID: 37199492 DOI: 10.1111/1541-4337.13177] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 04/20/2023] [Accepted: 04/26/2023] [Indexed: 05/19/2023]
Abstract
Food preservation is a critical issue in ensuring food safety and quality. Growing concern around industrial pollution of food and demand for environmentally sustainable food has led to increased interest in developing effective and eco-friendly preservation techniques. Gaseous ClO2 has gained attention for its strong oxidizing properties, high efficacy in microorganism inactivation, and potential for preserving the attributes and nutritional quality of fresh food while avoiding the formation of toxic byproducts or unacceptable levels of residues. However, the widespread use of gaseous ClO2 in the food industry is limited by several challenges. These include large-scale generation, high cost and environmental considerations, a lack of understanding of its mechanism of action, and the need for mathematical models to predict inactivation kinetics. This review aims to provide an overview of the up-to-date research and application of gaseous ClO2 . It covers preparation methods, preservation mechanisms, and kinetic models that predict the sterilizing efficacy of gaseous ClO2 under different conditions. The impacts of gaseous ClO2 on the quality attributes of fresh produce and low-moisture foods, such as seeds, sprouts, and spices, are also summarized. Overall, gaseous ClO2 is a promising preservation approach, and future studies are needed to address the challenges in large-scale generation and environmental considerations and to develop standardized protocols and databases for safe and effective use in the food industry.
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Affiliation(s)
- Yujia Zhang
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Jiafan Qiu
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Kewen Yang
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Yuting Lu
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Zixian Xu
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Huanqi Yang
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Yuqing Xu
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Letao Wang
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Yu Lin
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Xinyang Tong
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Junge He
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Ying Xiao
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Xiuxiu Sun
- USDA, Agricultural Research Service, U.S. Pacific Basin Agricultural Research Center, Hilo, USA
| | - Ran Huang
- Academy for Engineering and Applied Technology, Fudan University, Shanghai, China
| | - Xi Yu
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Tian Zhong
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
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12
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Stasenko N, Shukhratov I, Savinov M, Shadrin D, Somov A. Deep Learning in Precision Agriculture: Artificially Generated VNIR Images Segmentation for Early Postharvest Decay Prediction in Apples. ENTROPY (BASEL, SWITZERLAND) 2023; 25:987. [PMID: 37509935 PMCID: PMC10378337 DOI: 10.3390/e25070987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 06/19/2023] [Accepted: 06/22/2023] [Indexed: 07/30/2023]
Abstract
Food quality control is an important task in the agricultural domain at the postharvest stage for avoiding food losses. The latest achievements in image processing with deep learning (DL) and computer vision (CV) approaches provide a number of effective tools based on the image colorization and image-to-image translation for plant quality control at the postharvest stage. In this article, we propose the approach based on Generative Adversarial Network (GAN) and Convolutional Neural Network (CNN) techniques to use synthesized and segmented VNIR imaging data for early postharvest decay and fungal zone predictions as well as the quality assessment of stored apples. The Pix2PixHD model achieved higher results in terms of VNIR images translation from RGB (SSIM = 0.972). Mask R-CNN model was selected as a CNN technique for VNIR images segmentation and achieved 58.861 for postharvest decay zones, 40.968 for fungal zones and 94.800 for both the decayed and fungal zones detection and prediction in stored apples in terms of F1-score metric. In order to verify the effectiveness of this approach, a unique paired dataset containing 1305 RGB and VNIR images of apples of four varieties was obtained. It is further utilized for a GAN model selection. Additionally, we acquired 1029 VNIR images of apples for training and testing a CNN model. We conducted validation on an embedded system equipped with a graphical processing unit. Using Pix2PixHD, 100 VNIR images from RGB images were generated at a rate of 17 frames per second (FPS). Subsequently, these images were segmented using Mask R-CNN at a rate of 0.42 FPS. The achieved results are promising for enhancing the food study and control during the postharvest stage.
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Affiliation(s)
- Nikita Stasenko
- Skolkovo Institute of Science and Technology, 121205 Moscow, Russia
| | | | - Maxim Savinov
- Saint-Petersburg State University of Aerospace Instrumentation (SUAI), 190000 Saint-Petersburg, Russia
| | - Dmitrii Shadrin
- Skolkovo Institute of Science and Technology, 121205 Moscow, Russia
- Department of Information Technology and Data Science, Irkutsk National Research Technical University, 664074 Irkutsk, Russia
| | - Andrey Somov
- Skolkovo Institute of Science and Technology, 121205 Moscow, Russia
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13
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Angyal D, Fábián I, Szabó M. Kinetic Role of Reactive Intermediates in Controlling the Formation of Chlorine Dioxide in the Hypochlorous Acid-Chlorite Ion Reaction. Inorg Chem 2023; 62:5426-5434. [PMID: 36977487 PMCID: PMC10091416 DOI: 10.1021/acs.inorgchem.2c04329] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
Abstract
An advanced experimental protocol is reported for studying the kinetics and mechanism of the complex redox reaction between chlorite ion and hypochlorous acid under acidic condition. The formation of ClO2 is followed directly by the classical two-component stopped-flow method. In sequential stopped-flow experiments, the target reaction is chemically quenched using NaI solution and the concentration of each reactant and product is monitored as a function of time by utilizing the principles of kinetic discrimination. Thus, in contrast to earlier studies, not only the formation of one of the products but the decay of the reactants was also directly followed. This approach provides a firm basis for postulating a detailed mechanism for the interpretation of the experimental results under a variety of conditions. The intimate details of the reaction are explored by simultaneously fitting 78 kinetic traces, i.e., the concentration vs. time profiles of ClO2-, HOCl, and ClO2, to an 11-step kinetic model. The most important reaction steps were identified, and it was shown that two reactive intermediates have a pivotal role in the mechanism. While chlorate ion predominantly forms via the reaction of Cl2O, chlorine dioxide is exclusively produced in reaction steps involving Cl2O2. This study leads to clear conclusions on how to control the stoichiometry of the reaction and achieve optimum conditions to produce chlorine dioxide and to reduce the formation of the toxic chlorate ion in practical applications.
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Affiliation(s)
- Dávid Angyal
- ELKH-DE Mechanisms of Complex Homogeneous and Heterogeneous Chemical Reactions Research Group, University of Debrecen, Egyetem tér 1, Debrecen 4032, Hungary
- Doctoral School of Chemistry, University of Debrecen, Egyetem tér 1, Debrecen H-4032, Hungary
| | - István Fábián
- ELKH-DE Mechanisms of Complex Homogeneous and Heterogeneous Chemical Reactions Research Group, University of Debrecen, Egyetem tér 1, Debrecen 4032, Hungary
- Department of Inorganic and Analytical Chemistry, University of Debrecen, Egyetem tér 1, Debrecen 4032, Hungary
| | - Mária Szabó
- ELKH-DE Mechanisms of Complex Homogeneous and Heterogeneous Chemical Reactions Research Group, University of Debrecen, Egyetem tér 1, Debrecen 4032, Hungary
- Department of Inorganic and Analytical Chemistry, University of Debrecen, Egyetem tér 1, Debrecen 4032, Hungary
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14
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Kazberova A, Solovov R, Orlichenia V. Phosphorylated Cotton Cellulose as a Matrix for Generating Chlorine Dioxide. Polymers (Basel) 2023; 15:polym15040967. [PMID: 36850250 PMCID: PMC9967223 DOI: 10.3390/polym15040967] [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: 11/30/2022] [Revised: 02/09/2023] [Accepted: 02/11/2023] [Indexed: 02/18/2023] Open
Abstract
Currently, developing disinfectant materials is of utmost importance. A significant advantage of our fabric is its reusability. The disinfectants based on a natural polymer of cellulose have been barely investigated. Our work presents a modified cellulose material, and the data obtained for the first time on the chlorine dioxide generation process when treating the material with a sodium chlorite alcohol solution. A method of applying NaClO2 onto the fabric by impregnating it with a solution sprayed by an aerosol generator is proposed. This kind of fabric is capable of withstanding multiple usages after pre-washing and rinsing. The lowest alcohols-methanol, ethanol and isopropanol-are proposed as optimal solvents. It was shown that the phosphorylated cotton cellulose fabric impregnated with this solution generates chlorine dioxide during the first 25-35 min. Neither humidity nor expedites improve the process of releasing the chlorine dioxide, but high moisture content in the air causes the complete absorption of ClO2 by microdrops and its removal from the gas environment. A promising technique for removing the excess ClO2 by the means of UV treatment is proposed: after 15 min of treating ClO2 in the gas phase, it disappears entirely. These materials could be used as disinfectants in different industries, such as food and industrial manufacturing.
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Affiliation(s)
- Anfisa Kazberova
- Frumkin Institute of Physical Chemistry and Electrochemistry of the Russian Academy of Sciences, 40 Obruchev Street, 117342 Moscow, Russia
| | - Roman Solovov
- Frumkin Institute of Physical Chemistry and Electrochemistry of the Russian Academy of Sciences, 40 Obruchev Street, 117342 Moscow, Russia
| | - Verbina Orlichenia
- Frumkin Institute of Physical Chemistry and Electrochemistry of the Russian Academy of Sciences, 40 Obruchev Street, 117342 Moscow, Russia
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15
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Wang Y, Zhao H, Huang L, Chen G, Wei Z, Mo Q, Li Y, Wang X, Huang C, Chen Q. Development of chlorine dioxide sustained-release device using carboxymethyl cellulose-polyvinyl alcohol-β-cyclodextrin ternary hydrogel and a new sustained-release kinetic model. CELLULOSE (LONDON, ENGLAND) 2023; 30:3073-3082. [PMID: 36776789 PMCID: PMC9897158 DOI: 10.1007/s10570-023-05070-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Accepted: 01/18/2023] [Indexed: 06/18/2023]
Abstract
UNLABELLED Owing to unique physiochemical and biological properties as well as the ability to be combined with a wide variety of materials for both biocompatibility and hydrophilia, carboxymethyl cellulose (CMC) is an excellent choice as a carrier. Loading Chlorine dioxide (ClO2) into biodegradable carrier for its good disinfection performance and high safety factors has attracted significantattention. Therefore, in this study, we used ClO2 as a model drug, and a sustained-ClO2-gas-release gel was developed from degradable materials, such as carboxymethyl cellulose (CMC), polyvinyl alcohol (PVA), and β-cyclodextrin (βCD), through a simple and benign crosslinking strategy. Notably, the gel had sustained-release property in a wide temperature range of 4-35 ℃ and released ClO2 gas effectively for more than 30 days. Furthermore, a loss factor was proposed based on the incomplete release of the drug in the sustained release process to a chieve a good fit with the gas diffusion process. A new diffusion model was designed based on the Korsmeyer-Peppas model, and an excellent fit was obtained. This sustained-ClO2-gas-release gel provides theoretical and technical guidance for the development of sustained-disinfectant-release agents for use in space and offers new insights into the sustained release model of skeleton-soluble hydrogels. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s10570-023-05070-6.
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Affiliation(s)
- Yanan Wang
- Guangxi University, Nanning, 530004 China
| | - Hanyu Zhao
- South China University of Technology, Guangzhou, 510000 China
| | | | - Guangxue Chen
- South China University of Technology, Guangzhou, 510000 China
| | - Zhehao Wei
- Guangxi Key Laboratory of Clean Pulp and Papermaking and Pollution Control, College of Light Industry and Food Engineering, Guangxi University, Nanning, 530004 China
| | - Qi Mo
- Guangxi University, Nanning, 530004 China
| | - Yishan Li
- Guangxi University, Nanning, 530004 China
| | - Xiyue Wang
- Guangxi University, Nanning, 530004 China
| | - Chongxing Huang
- Guangxi Key Laboratory of Clean Pulp and Papermaking and Pollution Control, College of Light Industry and Food Engineering, Guangxi University, Nanning, 530004 China
| | - Qifeng Chen
- South China University of Technology, Guangzhou, 510000 China
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16
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Chlorine Dioxide Treatment Modulates Ripening-Related Genes and Antioxidant System to Improve the Storability of Tomato. J FOOD QUALITY 2022. [DOI: 10.1155/2022/3818269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
Chlorine dioxide (ClO2) is used to maintain quality and safety of fresh produce. However, ClO2 action mechanism in fresh produce is unknown. In this study, firstly, we evaluated the efficacy of ClO2 treatment on the quality, chilling injury, and calyx molding of tomatoes stored at two different temperatures. Then, ClO2 effect on the expression of cell wall- and ripening-related genes and on the activity of antioxidant enzymes was investigated. Tomatoes were treated with gaseous ClO2 for 15 min before transferring them to 13°C for 12 days and/or 4°C for 14 days, followed by 5 days at 20°C (shelf-life conditions). ClO2 treatment marginally reduced the rate of respiration but did not affect ethylene production at 13°C and 4°C storage or at shelf-life conditions. When stored at 13°C, treatment with ClO2 reduced the loss of firmness, with concomitant repression of pectin esterase 1, a cell wall-related gene. Additionally, at 13°C storage conditions, ClO2 treatment maintained tomato quality in terms of soluble solid content, titratable acidity, and color and was associated with the downregulation of the ripening-relatedethylene response factors B3/C1/E1 and the induction of antioxidant genes encoding catalase and ascorbate peroxidase. At 4°C storage conditions, ClO2 at a concentration of 15 ppm not only maintained the firmness and quality of tomatoes but also inhibited pitting during shelf-life with a concomitant increase of catalase activity. Moreover, treatment with 15 ppm ClO2 significantly reduced the calyx molding that is generally observed in fruits stored at 13°C and under shelf-life conditions. Hence, our results indicate that ClO2 treatment effectively maintained tomato quality and inhibited calyx molding by partially regulating ripening-related genes and antioxidant systems, thereby improving the storability of postharvest tomatoes.
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17
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Jiang T, Cheng C, Wang H, Liu B, Zhang X, Tian M, Li C, Fang T, Chen T. Novel gaseous chlorine dioxide treatment system for improving the safety and quality of table grapes during cold storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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18
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Ward S, Bedale W, Glass KA. Listeria monocytogenes Outbreaks Related to Commercially Produced Caramel Apples: Developments in Sanitation, Product Formulation, and Packaging: A Review. J Food Prot 2022; 85:1287-1299. [PMID: 35666586 DOI: 10.4315/jfp-22-069] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Accepted: 05/27/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT Prior to a deadly 2014 listeriosis outbreak, caramel apples were not thought to be vehicles for the foodborne pathogen Listeria monocytogenes. The purpose of this review article is to summarize what has been learned from research prompted by this outbreak. This overview includes descriptions of the two L. monocytogenes infection outbreaks related to prepackaged caramel apples and a brief discussion of apple sanitation, the production processes used to make caramel apples, and research on ways to prevent future outbreaks associated with caramel apples. A qualitative analysis of the literature and interviews with current caramel apple manufacturers were conducted. Sanitation, packaging, and storage procedures used by manufacturers in the past may not effectively inactivate L. monocytogenes from contaminated product. Novel apple sanitation methods and product formulations to control L. monocytogenes on caramel apples have been developed and, in some cases, implemented in commercial production. HIGHLIGHTS
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Affiliation(s)
- Stevie Ward
- Food Research Institute, University of Wisconsin-Madison, 1550 Linden Drive, Madison, Wisconsin 53706, USA
| | - Wendy Bedale
- Food Research Institute, University of Wisconsin-Madison, 1550 Linden Drive, Madison, Wisconsin 53706, USA
| | - Kathleen A Glass
- Food Research Institute, University of Wisconsin-Madison, 1550 Linden Drive, Madison, Wisconsin 53706, USA
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19
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Huang Y, Li X, Duan Z, Li J, Jiang Y, Cheng S, Xue T, Zhao F, Sheng W, Duan Y. Ultra-low concentration of chlorine dioxide regulates stress-caused premature leaf senescence in tobacco by modulating auxin, ethylene, and chlorophyll biosynthesis. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2022; 186:31-39. [PMID: 35803089 DOI: 10.1016/j.plaphy.2022.06.029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 06/15/2022] [Accepted: 06/30/2022] [Indexed: 06/15/2023]
Abstract
Exploring novel growth regulators for premature senescence regulation is important for tobacco production. In the present study, chlorine dioxide (ClO2) was explored as a novel plant growth regulator for tobacco growth, particularly its effect on leaf senescence and root development. The results showed that 0.15 μM ClO2 maintained the lushness of detached leaves and whole plants. Also, the leaves of ClO2-treated plants exhibited a chlorophyll content of 58% higher than in CK (control) plants (P < 0.05). Besides, ClO2 treatment increased the biomass of roots and aboveground parts by 54 and 16%, respectively. The ClO2-treated plants also showed enhanced activities of antioxidant enzymes and significantly reduced malondialdehyde contents (P < 0.05). Moreover, ClO2 treatment remarkably alleviated drought-caused premature senescence in the tobacco plants and partly rescued the exogenous ethylene-caused plant dwarfism. The indole-3-acetic acid content in ClO2-treated plants was higher than in non-treated plants (P < 0.05), but ethylene content was significantly lower (P < 0.05). Gene expression analysis showed that ClO2 treatment remarkably suppressed ethylene synthase genes. However, the auxin biosynthesis and transport genes were up-regulated, with NtIAA17 increasing by five folds (P < 0.05). Further, ClO2 remarkably up-regulated the expression of chlorophyll biosynthesis genes, with a >20-fold increase in NtHEMA1 and NtCHLH expressions. These results designate ClO2 as a potential regulator for improving tobacco productivity by retaining higher chlorophyll content and promoting root growth.
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Affiliation(s)
- Yue Huang
- Anhui Provincial Engineering Laboratory for Efficient Utilization of Featured Resource Plants, College of Life Sciences, Huaibei Normal University, Huaibei, Anhui, 235000, PR China.
| | - Xinyu Li
- Anhui Provincial Engineering Laboratory for Efficient Utilization of Featured Resource Plants, College of Life Sciences, Huaibei Normal University, Huaibei, Anhui, 235000, PR China.
| | - Ziwei Duan
- Anhui Provincial Engineering Laboratory for Efficient Utilization of Featured Resource Plants, College of Life Sciences, Huaibei Normal University, Huaibei, Anhui, 235000, PR China.
| | - Jinjing Li
- Anhui Provincial Engineering Laboratory for Efficient Utilization of Featured Resource Plants, College of Life Sciences, Huaibei Normal University, Huaibei, Anhui, 235000, PR China.
| | - Yuchen Jiang
- Anhui Provincial Engineering Laboratory for Efficient Utilization of Featured Resource Plants, College of Life Sciences, Huaibei Normal University, Huaibei, Anhui, 235000, PR China.
| | - Siming Cheng
- Anhui Provincial Engineering Laboratory for Efficient Utilization of Featured Resource Plants, College of Life Sciences, Huaibei Normal University, Huaibei, Anhui, 235000, PR China.
| | - Tao Xue
- Anhui Provincial Engineering Laboratory for Efficient Utilization of Featured Resource Plants, College of Life Sciences, Huaibei Normal University, Huaibei, Anhui, 235000, PR China.
| | - Fenglan Zhao
- Anhui Provincial Engineering Laboratory for Efficient Utilization of Featured Resource Plants, College of Life Sciences, Huaibei Normal University, Huaibei, Anhui, 235000, PR China.
| | - Wei Sheng
- Anhui Provincial Engineering Laboratory for Efficient Utilization of Featured Resource Plants, College of Life Sciences, Huaibei Normal University, Huaibei, Anhui, 235000, PR China.
| | - Yongbo Duan
- Anhui Provincial Engineering Laboratory for Efficient Utilization of Featured Resource Plants, College of Life Sciences, Huaibei Normal University, Huaibei, Anhui, 235000, PR China.
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20
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Kazemzadeh P, Khorram S, Mahmoudzadeh M, Ehsani A. Effect of atmospheric cold plasma (ACP) on chlorine adapted Salmonella enterica on spring onion. Lett Appl Microbiol 2022; 75:1307-1318. [PMID: 35930630 DOI: 10.1111/lam.13799] [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: 04/14/2022] [Revised: 07/18/2022] [Accepted: 08/01/2022] [Indexed: 11/28/2022]
Abstract
One of the main drawbacks of chlorine disinfectants is the emergence of chlorine adapted (CA) or resistant microbial cells. This research aimed to investigate the effect of chlorine adaptation on resistance of Salmonella enterica upon atmospheric cold plasma (ACP) application at different voltages (6, 8, and 11 kV) and times (5, 10, and 15 min). Due to higher conversion efficiency and reduced dielectric barrier discharge (DBD) power consumption, this method was used for cold plasma generation in this study. A higher lethality effect was observed from a higher voltage and longest times (11 kV-15 min) on CA S. enterica than non-CA (p<0.05). Still, it induced higher percentages of injured cells in CA (58.77%) than non-CA (0.61%) (p<0.05). The highest ACP effect on the inactivation of the indigenous natural flora of onion leaves was observed at the lowest voltage (p<0.05). More than 3 log CFU/g reduction (p<0.05) was observed at 6 kV after 5 and 10 min. ACP reduced CA and non-CA S. enterica cells on onion leaf surface to a lower extent than pure treated cells in broth media. Nevertheless similar to broth media, a high percentage of injury (61.03%) was induced on CA cells at higher voltage (11 kV-10 min) compared to non-CA (2.15%) (p<0.05). Biofilm results revealed ACP application (6 kV-5 min) reduced average ODs in CA and non-CA cells (p<0.05). Chlorine adaptation and ACP treatment influenced the antibiotic resistance pattern according to applied voltage, time, and antibiotic type. The finding showed despite highest lethality of high voltages and long times (11 kV-15 min), given the high percentages of injured cells, lower voltages may offer acceptable inactivation of pathogenic bacteria with lower injury induction. In conclusion, ACP has the potential ability to eliminate CA cells of S. enterica, which is predominant in fresh-cut vegetable outbreaks.
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Affiliation(s)
- Parisa Kazemzadeh
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran.,Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Sirous Khorram
- Physics Faculty, University of Tabriz, 51666-, 16471, Tabriz, Iran.,Research Institute for Applied Physics and Astronomy, Applied and Industrial Plasma Lab., University of Tabriz, 51666-, 16471, Tabriz, Iran
| | - Maryam Mahmoudzadeh
- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran.,Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Ali Ehsani
- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
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21
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Conventional and non-conventional disinfection methods to prevent microbial contamination in minimally processed fruits and vegetables. Lebensm Wiss Technol 2022; 165:113714. [PMID: 35783661 PMCID: PMC9239846 DOI: 10.1016/j.lwt.2022.113714] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 06/17/2022] [Accepted: 06/24/2022] [Indexed: 12/22/2022]
Abstract
Pandemic COVID-19 warned the importance of preparing the immune system to prevent diseases. Therefore, consuming fresh fruits and vegetables is essential for a healthy and balanced diet due to their diverse compositions of vitamins, minerals, fiber, and bioactive compounds. However, these fresh products grew close to manure and irrigation water and are harvested with equipment or by hand, representing a high risk of microbial, physical, and chemical contamination. The handling of fruits and vegetables exposed them to various wet surfaces of equipment and utensils, an ideal environment for biofilm formation and a potential risk for microbial contamination and foodborne illnesses. In this sense, this review presents an overview of the main problems associated with microbial contamination and the several chemicals, physical, and biological disinfection methods concerning their ability to avoid food contamination. This work has discussed using chemical products such as chlorine compounds, peroxyacetic acid, and quaternary ammonium compounds. Moreover, newer techniques including ozone, electrolyzed water, ultraviolet light, ultrasound, high hydrostatic pressure, cold plasma technology, and microbial surfactants have also been illustrated here. Finally, future trends in disinfection with a sustainable approach such as combined methods were also described. Therefore, the fruit and vegetable industries can be informed about their main microbial risks to establish optimal and efficient procedures to ensure food safety.
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22
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Application of chlorine dioxide-based hurdle technology to improve microbial food safety–A review. Int J Food Microbiol 2022; 379:109848. [DOI: 10.1016/j.ijfoodmicro.2022.109848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 05/31/2022] [Accepted: 07/20/2022] [Indexed: 11/21/2022]
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23
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Direct and Activated Chlorine Dioxide Oxidation for Micropollutant Abatement: A Review on Kinetics, Reactive Sites, and Degradation Pathway. WATER 2022. [DOI: 10.3390/w14132028] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Recently, ClO2-based oxidation has attracted increasing attention to micropollutant abatement, due to high oxidation potential, low disinfection byproduct (DBPs) formation, and easy technical implementation. However, the kinetics, reactive sites, activation methods, and degradation pathways involved are not fully understood. Therefore, we reviewed current literature on ClO2-based oxidation in micropollutant abatement. In direct ClO2 oxidation, the reactions of micropollutants with ClO2 followed second-order reaction kinetics (kapp = 10−3–106 M−1 s−1 at neutral pH). The kapp depends significantly on the molecular structures of the micropollutant and solution pH. The reactive sites of micropollutants start with certain functional groups with the highest electron densities including piperazine, sulfonyl amido, amino, aniline, pyrazolone, phenol groups, urea group, etc. The one-electron transfer was the dominant micropollutant degradation pathway, followed by indirect oxidation by superoxide anion radical (O2•−) or hydroxyl radical (•OH). In UV-activated ClO2 oxidation, the reactions of micropollutants followed the pseudo-first-order reaction kinetics with the rates of 1.3 × 10−4–12.9 s−1 at pH 7.0. Their degradation pathways include direct ClO2 oxidation, direct UV photolysis, ozonation, •OH-involved reaction, and reactive chlorine species (RCS)-involved reaction. Finally, we identified the research gaps and provided recommendations for further research. Therefore, this review gives a critical evaluation of ClO2-based oxidation in micropollutant abatement, and provides recommendations for further research.
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Bridges DF, Lacombe A, Wu VCH. Fundamental Differences in Inactivation Mechanisms of Escherichia coli O157:H7 Between Chlorine Dioxide and Sodium Hypochlorite. Front Microbiol 2022; 13:923964. [PMID: 35783445 PMCID: PMC9247566 DOI: 10.3389/fmicb.2022.923964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Accepted: 05/30/2022] [Indexed: 11/13/2022] Open
Abstract
Chlorine dioxide (ClO2) and sodium hypochlorite (NaClO) are two chlorinated oxidizing agents that are implemented in water treatment and postharvest processing of fresh produce. While the antibacterial mechanisms of NaClO have been investigated, there are comparatively few studies that have looked at how ClO2 kills bacteria. Therefore, the objective of this study was to compare the inactivation pathways of ClO2 and NaClO against Escherichia coli O157:H7. Treatments consisted of 2.5, 5, and 10 ppm ClO2 or 50, 100, and 200 ppm NaClO for 5, 10, and 15 min. Maximum log reductions of E. coli O157:H7 were 5.5 and 5.1 after treatment with ClO2 or NaClO, respectively. Bacterial inactivation was measured using log reductions, intracellular reactive oxygen species (ROS) using with 2′,7′–dichlorofluorescin diacetate (DCFDA) or aminophenyl fluorescein (APF) probes, relative values of NAD+, NADH, NADP+, and NADPH cofactors. Additionally, the expression of three key genes involved in ROS stress was measured via RT-PCR. Levels of intracellular ROS measured by DCFDA after ClO2 treatment were significantly higher than those found after treatment in NaClO. Additionally, NaClO treatment resulted in upregulation of ROS-defense genes, while expression of the same genes was typically at base levels or downregulated after ClO2 treatment. As the concentrations of both treatments increased, the NADP+:NADPH ratio shifted to the cofactor being predominantly present as NADP+. These data indicate that ClO2 and NaClO damage E. coli O157:H7 via measurably different mechanisms and that ClO2 does not appear to cause substantial oxidative stress to E. coli O157:H7 directly.
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Chowdhury NN, Islam MN, Jafrin R, Rauf A, Khalil AA, Emran TB, Aljohani ASM, Alhumaydhi FA, Lorenzo JM, Shariati MA, Simal-Gandara J. Natural plant products as effective alternatives to synthetic chemicals for postharvest fruit storage management. Crit Rev Food Sci Nutr 2022; 63:10332-10350. [PMID: 35612470 DOI: 10.1080/10408398.2022.2079112] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fruits contain enormous source of vitamins that provides energy to the human body. These are also affluent in essential and vital vitamins, minerals, fiber, and health-promoting components, which has led to an increase in fruit consumption in recent years. Though fruit consumption has expanded considerably in recent years, the use of synthetic chemicals to ripen or store fruits has been steadily increasing, resulting in postharvest deterioration. Alternatives to synthetic chemicals should be considered to control this problem. Instead of utilizing synthetic chemicals, this study suggests using natural plant products to control postharvest decay. The aim of this study indicates how natural plant products can be useful and effective to eliminate postharvest diseases rather than using synthetic chemicals. Several electronic databases were investigated as information sources, including Google Scholar, PubMed, Web of Science, Scopus, ScienceDirect, SpringerLink, Semantic Scholar, MEDLINE, and CNKI Scholar. The current review focused on the postharvest of fruits has become more and more necessary because of these vast demands of fruits. Pathogen-induced diseases are the main component and so the vast portion of fruits get wasted after harvest. Besides, it may occur harmful during harvesting and subsequent handling, storage, and marketing and after consumer purchasing and also causes for numerous endogenous and exogenous diseases via activating ROS, oxidative stress, lipid peroxidation, etc. However, pathogenicity can be halted by using postharvest originating natural fruits containing bioactive elements that may be responsible for the management of nutritional deficiency, inflammation, cancer, and so on. However, issues arising during the postharvest diseases must be controlled and resolved before releasing the horticultural commodities for commercialization. Therefore, the control of postharvest pathogens still depends on the use of synthetic fungicides; however, due to the problem of the development of the fungicide-resistant strains there is a good demand of public to eradicate the use of pesticides with the arrival of numerous diseases that are expanded in their intensity by the specific chemical product. By using of the organic or natural products for controlling postharvest diseases of fruits has become a mandatory step to take. In addition, antimicrobial packaging may have a greater impact on long-term food security by lowering the risk of pathogenicity and increasing the longevity of fruit shelf life. Taken together, natural chemicals as acetaldehyde, hexanal, eugenol, linalool, jasmonates, glucosinolates, essential oils, and many plant bioactive are reported for combating of the postharvest illnesses and guide to way of storage of fruits in this review.
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Affiliation(s)
- Nahidun Nesa Chowdhury
- Department of Pharmacy, International Islamic University Chittagong, Chittagong, Bangladesh
| | - Mohammad Nazmul Islam
- Department of Pharmacy, International Islamic University Chittagong, Chittagong, Bangladesh
| | - Rifat Jafrin
- Department of Pharmacy, International Islamic University Chittagong, Chittagong, Bangladesh
| | - Abdur Rauf
- Department of Chemistry, University of Swabi, Anbar, Khyber Pakhtunkhwa, Pakistan
| | - Anees Ahmed Khalil
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Pakistan
| | - Talha Bin Emran
- Department of Pharmacy, BGC Trust University Bangladesh, Chittagong, Bangladesh
| | - Abdullah S M Aljohani
- Department of Veterinary Medicine, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah, Saudi Arabia
| | - Fahad A Alhumaydhi
- Department of Medical Laboratories, College of Applied Medical Sciences, Qassim University, Buraydah, Saudi Arabia
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
| | - Mohammad Ali Shariati
- K.G. Razumovsky Moscow State University of Technologies and Management, The First Cossack University), Moscow, Russia
| | - Jesus Simal-Gandara
- Universidade de Vigo, Nutrition and Bromatology Group, Analytical Chemistry and Food Science Department, Faculty of Science, Ourense, Spain
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26
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Antimicrobial food packaging integrating polysaccharide-based substrates with green antimicrobial agents: A sustainable path. Food Res Int 2022; 155:111096. [DOI: 10.1016/j.foodres.2022.111096] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 02/28/2022] [Accepted: 03/02/2022] [Indexed: 02/08/2023]
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Chinchkar AV, Singh A, Singh SV, Acharya AM, Kamble MG. Potential sanitizers and disinfectants for fresh fruits and vegetables: A comprehensive review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16495] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ajay V. Chinchkar
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Kundli, Sonipat Haryana‐131028 India
| | - Anurag Singh
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Kundli, Sonipat Haryana‐131028 India
| | - Sukh Veer Singh
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Kundli, Sonipat Haryana‐131028 India
| | | | - Meenatai G. Kamble
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Kundli, Sonipat Haryana‐131028 India
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Guan J, Lacombe A, Rane B, Tang J, Sablani S, Wu VCH. A Review: Gaseous Interventions for Listeria monocytogenes Control in Fresh Apple Cold Storage. Front Microbiol 2021; 12:782934. [PMID: 34956148 PMCID: PMC8696023 DOI: 10.3389/fmicb.2021.782934] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2021] [Accepted: 10/25/2021] [Indexed: 12/02/2022] Open
Abstract
Listeria monocytogenes (L. monocytogenes) causes an estimated 1600 foodborne illnesses and 260 deaths annually in the U.S. These outbreaks are a major concern for the apple industry since fresh produce cannot be treated with thermal technologies for pathogen control before human consumption. Recent caramel apple outbreaks indicate that the current non-thermal sanitizing protocol may not be sufficient for pathogen decontamination. Federal regulations provide guidance to apple processors on sanitizer residue limits, organic production, and good manufacturing practices (GMPs). However, optimal methods to control L. monocytogenes on fresh apples still need to be determined. This review discusses L. monocytogenes outbreaks associated with caramel apples and the pathogen’s persistence in the environment. In addition, this review identifies and analyzes possible sources of contaminant for apples during cold storage and packing. Gaseous interventions are evaluated for their feasibility for L. monocytogenes decontamination on apples. For example, apple cold storage, which requires waterless interventions, may benefit from gaseous antimicrobials like chlorine dioxide (ClO2) and ozone (O3). In order to reduce the contamination risk during cold storage, significant research is still needed to develop effective methods to reduce microbial loads on fresh apples. This requires commercial-scale validation of gaseous interventions and intervention integration to the current existing apple cold storage. Additionally, the impact of the interventions on final apple quality should be taken into consideration. Therefore, this review intends to provide the apple industry suggestions to minimize the contamination risk of L. monocytogenes during cold storage and hence prevent outbreaks and reduce economic losses.
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Affiliation(s)
- Jiewen Guan
- Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Albany, CA, United States.,Department of Biological Systems Engineering, Washington State University, Pullman, WA, United States
| | - Alison Lacombe
- Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Albany, CA, United States
| | - Bhargavi Rane
- Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Albany, CA, United States.,Department of Biological Systems Engineering, Washington State University, Pullman, WA, United States
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, United States
| | - Shyam Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, United States
| | - Vivian C H Wu
- Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Albany, CA, United States
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29
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Kim H, Lee J, Sadeghi K, Seo J. Controlled self-release of ClO2 as an encapsulated antimicrobial agent for smart packaging. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102802] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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30
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Coskun E, Ozturk S, Akpinar M, Halkman AK, Erdogdu F. Effect of far infrared heating process on surface decontamination and quality attributes of whole yellow and white onions. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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31
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Zhang X, Zhou D, Cao Y, Zhang Y, Xiao X, Liu F, Yu Y. Synergistic inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by gallic acid and thymol and its potential application on fresh-cut tomatoes. Food Microbiol 2021; 102:103925. [PMID: 34809951 DOI: 10.1016/j.fm.2021.103925] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 10/09/2021] [Accepted: 10/17/2021] [Indexed: 01/03/2023]
Abstract
Antibacterial activity against Escherichia coli O157:H7 and Staphylococcus aureus of five typical plant-derived compounds [gallic acid (G.A), citral (Cit), thymol (Thy), salicylic acid (S.A), lauric acid (L.A)] were investigated by determining the minimum inhibitory concentration (MIC) and the fractional inhibitory concentration index (FICI). The results showed that only a combination of Thy and G.A (TGA), with a concentration of 0.1 and 1.25 mg/mL, respectively, had a synergistic effect (FICI = 0.5) on both E. coli O157:H7 and S. aureus. The amount of Thy and G.A in mixture were four-fold lower than the MICs of the individuals shown to cause the equivalent antimicrobial activity in trypticase soy broth (TSB). The microbial reduction obtained in TSB with addition of TGA were significantly higher (P < 0.05) than the reduction shown for the broth supplemented with the separated phenolics. TGA caused the changes of morphology and membrane integrity of bacteria. Additionally, the application of TGA on fresh-cut tomatoes are investigated. Fresh-cut tomatoes inoculated with E. coli O157:H7and S. aureus were washed for 2min, 5min, 10min at 4 °C, 25 °C, 40 °C in 0.3% NaOCl, or water containing TGA at various concentrations. Overall, the reduction of TGA achieved against S. aureus is higher than E. coli O157:H7. Same concentrations of combined antimicrobials at a temperature of 40 °C further increased the degree of microbial inactivation, with an additional 0.89-1.51 log CFU/g reduction compared to that at 25 °C. Moreover, 1/2MICThy+1/2MICG.A at 25 °C for 10min or 40 °C for 5min were generally acceptable with sensorial scores higher than 7. Our results showed that TGA could work synergistically on the inactivation of the tested bacteria and may be used as an alternative disinfectant of fresh produce.
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Affiliation(s)
- Xiaowei Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou City, Guangdong Province, 510640, China
| | - Donggen Zhou
- Ningbo International Travel Healthcare Center, No.336 Liuting Street, Haishu District, Ningbo City, Zhejiang province, 315012, China
| | - Yifang Cao
- School of Food Science and Engineering, South China University of Technology, Guangzhou City, Guangdong Province, 510640, China
| | - Yan Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou City, Guangdong Province, 510640, China
| | - Xinglong Xiao
- School of Food Science and Engineering, South China University of Technology, Guangzhou City, Guangdong Province, 510640, China.
| | - Fengsong Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou City, Guangdong Province, 510640, China
| | - Yigang Yu
- School of Food Science and Engineering, South China University of Technology, Guangzhou City, Guangdong Province, 510640, China.
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32
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Zhong T, Zhang J, Sun X, Kou J, Zhang Z, Bai J, Ritenour MA. The Potential of Gaseous Chlorine Dioxide for the Control of Citrus Postharvest Stem-End Rot Caused by Lasiodiplodia theobromae. PLANT DISEASE 2021; 105:3426-3432. [PMID: 33934635 DOI: 10.1094/pdis-02-20-0407-re] [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] [Indexed: 06/12/2023]
Abstract
The focus of this study was to develop technologies using chlorine dioxide (ClO2) gas to control postharvest stem-end rot of citrus caused by Lasiodiplodia theobromae. Mycelial growth of L. theobromae on potato dextrose agar (PDA) plugs was completely inhibited by a 24-h ClO2 exposure provided by 0.5 g of solid ClO2 generating granular mixture in a 7.7-liter sealed container. In vivo experiments were conducted on artificially inoculated Tango and naturally infected U.S. Early Pride mandarins. When ClO2 treatments were initiated 0 to 6 h after inoculation, decay development was significantly reduced as compared with the control, and higher ClO2 doses were more effective. A ClO2 treatment (using 3 g of generating mixture per 7.7-liter sealed container) administered 0 h after inoculation resulted in 17.6% Diplodia stem-end rot incidence compared with 95.6% in the control, whereas the same treatment administered 24 h after inoculation was much less effective, resulting in 63.0% incidence compared with 85.4% in the control. Diplodia stem-end rot incidence of naturally infected fruit after using 6 or 9 g of generating mixture per 24-liter sealed box was 23.8 or 25.7%, respectively, compared with 47.9% for control fruit. The ClO2 treatments had no negative effects on fruit quality characteristics including weight loss, firmness, puncture resistance, titratable acids (TAs), total soluble solids (TSSs), and rind color. Albedo pH at wounds was significantly reduced from 6.0 to 4.8 by the ClO2 treatments, whereas undamaged albedo remained at 5.8. In addition, no visible physiologic defects, such as peel browning and bleaching, were observed on ClO2-treated fruit. These results indicate that ClO2 gas has the potential to be developed as a component of an integrated citrus postharvest decay control system to minimize fruit losses.
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Affiliation(s)
- Tian Zhong
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macau 999078, China
- Indian River Research and Education Center, University of Florida, Fort Pierce, FL 34945, U.S.A
| | - Jiuxu Zhang
- Indian River Research and Education Center, University of Florida, Fort Pierce, FL 34945, U.S.A
| | - Xiuxiu Sun
- Horticultural Research Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Fort Pierce, FL 34945, U.S.A
| | - Jingjing Kou
- Indian River Research and Education Center, University of Florida, Fort Pierce, FL 34945, U.S.A
| | - Zhike Zhang
- Indian River Research and Education Center, University of Florida, Fort Pierce, FL 34945, U.S.A
| | - Jinhe Bai
- Horticultural Research Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Fort Pierce, FL 34945, U.S.A
| | - Mark A Ritenour
- Indian River Research and Education Center, University of Florida, Fort Pierce, FL 34945, U.S.A
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33
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Extension of Solanaceae Food Crops Shelf Life by the Use of Elicitors and Sustainable Practices During Postharvest Phase. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02713-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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34
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Effect of Gaseous Chlorine Dioxide Treatment on the Quality Characteristics of Buckwheat-Based Composite Flour and Storage Stability of Fresh Noodles. Processes (Basel) 2021. [DOI: 10.3390/pr9091522] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In this study, the effects of gaseous chlorine dioxide treatment on the physicochemical properties of buckwheat-based composited flour (buckwheat-wheat-gluten) and shelf-life of fresh buckwheat noodles (FBNs), as well as the textural qualities and sensory properties of noodles were investigated. Chlorine dioxide treatment significantly reduced the total plate count (TPC) and the total flavonoids content in the mixed flour (p < 0.05), but the whiteness, development time and stability time were all increased. During storage, the microbial growth and darkening rate of FBNs made from chlorine dioxide treated buckwheat-based composite flour (CDBF) were delayed significantly, slowing the deterioration and improving storage stability of buckwheat noodles. In addition, chlorine dioxide treatment had no apparent adverse effect on the cooking loss and sensory characteristics during noodle storage. This finding would provide a new concept for the production of “low bacterial buckwheat-based flour” and have important consequences for the application of gaseous chlorine dioxide in food industry.
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35
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Wessels K, Rip D, Gouws P. Salmonella in Chicken Meat: Consumption, Outbreaks, Characteristics, Current Control Methods and the Potential of Bacteriophage Use. Foods 2021; 10:1742. [PMID: 34441520 PMCID: PMC8394320 DOI: 10.3390/foods10081742] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 07/22/2021] [Accepted: 07/25/2021] [Indexed: 12/12/2022] Open
Abstract
The control of Salmonella in chicken processing plants is an ongoing challenge for many factories around the globe, especially with the increasing demand for poultry escalating processing throughputs. Foodborne outbreaks due to Salmonella still pose a prominent risk to public health. As chicken meat is a good reservoir for Salmonella, it is important for chicken processing plants to continuously optimize methods to reduce the incidence of Salmonella on their products. Current methods include the use of chemical antimicrobials such as chlorine-containing compounds and organic acids. However, these current methods are decreasing in popularity due to the rising rate of Salmonella resistance, coupled with the challenge of preserving the sensory properties of the meat, along with the increasing stringency of antimicrobial use. Bacteriophages are becoming more appealing to integrate into the large-scale hurdle concept. A few factors need to be considered for successful implementation, such as legislation, and application volumes and concentrations. Overall, bacteriophages show great potential because of their host specificity, guaranteeing an alternative outcome to the selective pressure for resistant traits placed by chemicals on whole microbial communities.
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Affiliation(s)
| | | | - Pieter Gouws
- Centre for Food Safety, Department of Food Science, Stellenbosch University, Stellenbosch 7600, South Africa; (K.W.); (D.R.)
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36
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Fan X, Jin T, Baik J, Gurtler JB, Mukhopadhyay S. Combination of aerosolized acetic acid and chlorine dioxide‐releasing film to inactivate
Salmonella enterica
and its effect on quality of tomatoes and Romaine lettuce. J Food Saf 2021. [DOI: 10.1111/jfs.12922] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Xuetong Fan
- U.S. Department of Agriculture, Agricultural Research Service Eastern Regional Research Center Wyndmoor Pennsylvania USA
| | - Tony Jin
- U.S. Department of Agriculture, Agricultural Research Service Eastern Regional Research Center Wyndmoor Pennsylvania USA
| | - Jessica Baik
- U.S. Department of Agriculture, Agricultural Research Service Eastern Regional Research Center Wyndmoor Pennsylvania USA
| | - Joshua B. Gurtler
- U.S. Department of Agriculture, Agricultural Research Service Eastern Regional Research Center Wyndmoor Pennsylvania USA
| | - Sudarsan Mukhopadhyay
- U.S. Department of Agriculture, Agricultural Research Service Eastern Regional Research Center Wyndmoor Pennsylvania USA
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37
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Sheng L, Zhu MJ. Practical in-storage interventions to control foodborne pathogens on fresh produce. Compr Rev Food Sci Food Saf 2021; 20:4584-4611. [PMID: 34190395 DOI: 10.1111/1541-4337.12786] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 05/12/2021] [Accepted: 05/12/2021] [Indexed: 01/23/2023]
Abstract
Although tremendous efforts have been made to ensure fresh produce safety, various foodborne outbreaks and recalls occur annually. Most of the current intervention strategies are evaluated within a short timeframe (less than 1 h), leaving the behavior of the remaining pathogens unknown during subsequent storages. This review summarized outbreak and recall surveillance data from 2009 to 2018 obtained from government agencies in the United States to identify major safety concerns associated with fresh produce, discussed the postharvest handling of fresh produce and the limitations of current antimicrobial interventions, and reviewed the intervention strategies that have the potential to be applied in each storage stage at the commercial scale. One long-term (up to 12 months) prepacking storage (apples, pears, citrus among others) and three short-term (up to 3 months) postpacking storages were identified. During the prepacking storage, continuous application of gaseous ozone at low doses (≤1 ppm) is a feasible option. Proper concentration, adequate circulation, as well as excess gas destruction and ventilation systems are essential to commercial application. At the postpacking storage stages, continuous inhibition can be achieved through controlled release of gaseous chlorine dioxide in packaging, antimicrobial edible coatings, and biocontrol agents. During commercialization, factors that need to be taken into consideration include physicochemical properties of antimicrobials, impacts on fresh produce quality and sensory attributes, recontamination and cross-contamination, cost, and feasibility of large-scale production. To improve fresh produce safety and quality during storage, the collaboration between researchers and the fresh produce industry needs to be improved.
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Affiliation(s)
- Lina Sheng
- School of Food Science, Washington State University, Pullman, Washington, USA
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, Washington, USA
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38
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Use of mathematic models to describe the microbial inactivation on baby carrots by gaseous chlorine dioxide. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107832] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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39
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Riffo B, Henríquez C, Chávez R, Peña R, Sangorrín M, Gil-Duran C, Rodríguez A, Ganga MA. Nonionizing Electromagnetic Field: A Promising Alternative for Growing Control Yeast. J Fungi (Basel) 2021; 7:jof7040281. [PMID: 33918089 PMCID: PMC8070080 DOI: 10.3390/jof7040281] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 04/03/2021] [Accepted: 04/04/2021] [Indexed: 11/16/2022] Open
Abstract
In the food industry, some fungi are considered to be common spoilage microorganisms which reduce the shelf life of products. To avoid this outcome, different technologies are being developed to control their growth. Electromagnetic fields (EMF) have been used to combat bacterial growth, but there are few studies on yeasts and their possible action mechanisms. For this reason, we studied the effect of EMF between 1 to 5.9 GHz bands on the growth of Saccharomyces cerevisiae yeast and observed that all the frequencies of the band used cause the reduction of the viability of this yeast. In addition, we observed that the distance between the antenna and the sample is an important factor to consider to control the growing yeast. By using transmission electron microscopy, we found that the EMF caused a loss of continuity of the yeast cell membrane. Therefore, EMF may be used as a control method for yeast growth.
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Affiliation(s)
- Byron Riffo
- Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Alameda 3363, Santiago 9170022, Chile; (B.R.); (C.H.); (R.P.)
| | - Consuelo Henríquez
- Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Alameda 3363, Santiago 9170022, Chile; (B.R.); (C.H.); (R.P.)
| | - Renato Chávez
- Departamento de Biología, Facultad de Química y Biología, Universidad de Santiago de Chile, Alameda 3363, Santiago 9170022, Chile; (R.C.); (C.G.-D.)
| | - Rubén Peña
- Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Alameda 3363, Santiago 9170022, Chile; (B.R.); (C.H.); (R.P.)
| | - Marcela Sangorrín
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas PROBIEN, Universidad Nacional del Comahue, Consejo Nacional de Investigaciones Científicas y Tecnológicas, Buenos Aires 1400, Argentina;
| | - Carlos Gil-Duran
- Departamento de Biología, Facultad de Química y Biología, Universidad de Santiago de Chile, Alameda 3363, Santiago 9170022, Chile; (R.C.); (C.G.-D.)
| | - Arturo Rodríguez
- Departamento de Tecnologías Industriales, Facultad Tecnológica, Universidad de Santiago de Chile, Alameda 3363, Santiago 9170022, Chile
- Correspondence: (A.R.); (M.A.G.)
| | - María Angélica Ganga
- Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Alameda 3363, Santiago 9170022, Chile; (B.R.); (C.H.); (R.P.)
- Correspondence: (A.R.); (M.A.G.)
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40
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Luu P, Chhetri VS, Janes ME, King JM, Adhikari A. Efficacy of gaseous chlorine dioxide in reducing Salmonella enterica, E. coli O157:H7, and Listeria monocytogenes on strawberries and blueberries. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110906] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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41
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Zaitoon A, Lim LT, Scott-Dupree C. Activated release of ethyl formate vapor from its precursor encapsulated in ethyl Cellulose/Poly(Ethylene oxide) electrospun nonwovens intended for active packaging of fresh produce. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106313] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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42
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Malka SK, Park MH. Fresh Produce Safety and Quality: Chlorine Dioxide's Role. FRONTIERS IN PLANT SCIENCE 2021; 12:775629. [PMID: 35087550 PMCID: PMC8787301 DOI: 10.3389/fpls.2021.775629] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Accepted: 12/16/2021] [Indexed: 05/03/2023]
Abstract
Maintaining microbial safety and quality of fresh fruits and vegetables are a global concern. Harmful microbes can contaminate fresh produce at any stage from farm to fork. Microbial contamination can affect the quality and shelf-life of fresh produce, and the consumption of contaminated food can cause foodborne illnesses. Additionally, there has been an increased emphasis on the freshness and appearance of fresh produce by modern consumers. Hence, disinfection methods that not only reduce microbial load but also preserve the quality of fresh produce are required. Chlorine dioxide (ClO2) has emerged as a better alternative to chlorine-based disinfectants. In this review, we discuss the efficacy of gaseous and aqueous ClO2 in inhibiting microbial growth immediately after treatment (short-term effect) versus regulating microbial growth during storage of fresh produce (long-term effect). We further elaborate upon the effects of ClO2 application on retaining or enhancing the quality of fresh produce and discuss the current understanding of the mode of action of ClO2 against microbes affecting fresh produce.
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Park HW, Chen G, Hwang CA, Huang L. Effect of water activity on inactivation of Listeria monocytogenes using gaseous chlorine dioxide - A kinetic analysis. Food Microbiol 2020; 95:103707. [PMID: 33397625 DOI: 10.1016/j.fm.2020.103707] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 11/18/2020] [Accepted: 11/27/2020] [Indexed: 11/17/2022]
Abstract
The aim of this study was to investigate the effect of water activity (aw) on inactivation of Listeria monocytogenes using gaseous chlorine dioxide (ClO2 (g)) under room temperature. Surface-inoculated tryptic soy agar (TSA) plates adjusted to 9 different water activity levels ranging from 0.994 to 0.429 were used as samples exposed to ClO2 (g) at 150, 250, and 350 ppm for different durations of treatment time. Results showed that the antimicrobial effect of ClO2 (g) significantly decreases as the aw level and ClO2 (g) concentration decrease. Nonlinear models, such as the modified Chick model and the Weibull model, were used to describe the inactivation kinetics of L. monocytogenes. The results showed that the modified Chick model, which is based on chemical reaction kinetics, was more suitable to describe the inactivation of L. monocytogenes (RMSE < 0.5 log CFU/g) than the Weibull model (RMSE < 1.0 log CFU/g). A multiple regression model was developed for the describing the effect of aw and ClO2 (g) concentration on bacterial inactivation. The results of this study may be used to design ClO2 (g) treatment processes to inactivate L. monocytogenes in low-moisture foods.
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Affiliation(s)
- Hyeon Woo Park
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon, 24341, South Korea
| | - Guoying Chen
- Eastern Regional Research Center, USDA Agricultural Research Service, Wyndmoor, PA, 19038, USA
| | - Cheng-An Hwang
- Eastern Regional Research Center, USDA Agricultural Research Service, Wyndmoor, PA, 19038, USA
| | - Lihan Huang
- Eastern Regional Research Center, USDA Agricultural Research Service, Wyndmoor, PA, 19038, USA.
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Zhang J, Ozturk S, Singh RK, Kong F. Effect of cellulose nanofiber-based coating with chitosan and trans-cinnamaldehyde on the microbiological safety and quality of cantaloupe rind and fresh-cut pulp. Part 1: Microbial safety. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109972] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Jiang Q, Zhang M, Xu B. Application of ultrasonic technology in postharvested fruits and vegetables storage: A review. ULTRASONICS SONOCHEMISTRY 2020; 69:105261. [PMID: 32702635 DOI: 10.1016/j.ultsonch.2020.105261] [Citation(s) in RCA: 59] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2020] [Revised: 06/15/2020] [Accepted: 07/13/2020] [Indexed: 05/09/2023]
Abstract
It has been an important research topic and a serious applicable issue to extend storage time of fruits and vegetables using advanced scientific and effective technology. Among various approaches, ultrasound has been regarded as one of the most pollution-free and effective technical means to significantly improve the preservation of fruits and vegetables. This paper summarizes the application of ultrasonic technology in fruits and vegetables storage in recent years, including removal of pesticide residues and cleaning, sterilization, enzyme inactivation, effect on physico-chemical indexes. Additionally, we also discussed limitations and negative effects of ultrasonic treatment on fruits and vegetables such as damages to tissues and cells. Furthermore, a proper application of ultrasonic technology has been proven to effectively extend the storage period of postharvest fruits and vegetables and maintain the quality. Moreover, the combination of ultrasound and other conventional preservation technologies can further improve the preservation in a coordinate manner and even have a broader application prospect.
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Affiliation(s)
- Qiyong Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
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Liu X, Jiao W, Du Y, Chen Q, Su Z, Fu M. Chlorine Dioxide Controls Green Mold Caused by Penicillium digitatum in Citrus Fruits and the Mechanism Involved. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13897-13905. [PMID: 33146520 DOI: 10.1021/acs.jafc.0c05288] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Green mold caused by Penicillium digitatum is the main postharvest disease in citrus fruits. The goal of this study is to evaluate the antifungal activity of chlorine dioxide (ClO2) against P. digitatum both in vivo and in vitro and to elucidate the underlying mechanism using flow cytometry and scanning electron microscopy. The results showed that 200-1800 mg/L of ClO2 significantly inhibited the incidence of green mold on kumquats, mandarins, Peru's oranges, and grapefruits caused by P. digitatum. Additionally, 200 mg/L of ClO2 significantly induced cell apoptosis of P. digitatum by increasing the fluorescence intensity of the mitochondrial membrane potential from 118 to 1225 and decreased the living cell rate from 96.8 to 6.1%. Further study demonstrated that the content of malondialdehyde and nucleic acid leakage (OD260) of P. digitatum markedly increased, and the mycelial morphology was seriously damaged with increased ClO2 concentration. These results indicated that ClO2 could inhibit fungal growth by destroying the membrane integrity of P. digitatum, and the use of ClO2 may be an alternative strategy to control green mold in postharvest citrus fruits.
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Affiliation(s)
- Xin Liu
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, PR China
| | - Wenxiao Jiao
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, PR China
| | - Yamin Du
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, PR China
| | - Qingmin Chen
- College of Food Science and Engineering, Shandong Agricultural and Engineering University, Jinan 250100, PR China
| | - Zhengbo Su
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, PR China
| | - Maorun Fu
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, PR China
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Pérez-Lavalle L, Carrasco E, Valero A. Strategies for Microbial Decontamination of Fresh Blueberries and Derived Products. Foods 2020; 9:E1558. [PMID: 33126448 PMCID: PMC7692465 DOI: 10.3390/foods9111558] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 10/09/2020] [Accepted: 10/13/2020] [Indexed: 12/12/2022] Open
Abstract
Increasing consumption of blueberries is associated with appreciation of their organoleptic properties together with their multiple health benefits. The increasing number of outbreaks caused by pathogenic microorganisms associated with their consumption in the fresh state and the rapid spoilage of this product which is mainly caused by moulds, has led to the development and evaluation of alternatives that help mitigate this problem. This article presents different strategies ranging from chemical, physical and biological technologies to combined methods applied for microbial decontamination of fresh blueberries and derived products. Sanitizers such as peracetic acid (PAA), ozone (O3), and electrolyzed water (EOW), and physical technologies such as pulsed light (PL) and cold plasma (CP) are potential alternatives to the use of traditional chlorine. Likewise, high hydrostatic pressure (HHP) or pulsed electrical fields (PEF) successfully achieve microbial reductions in derivative products. A combination of methods at moderate intensities or levels is a promising strategy to increase microbial decontamination with a minimal impact on product quality.
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Affiliation(s)
- Liliana Pérez-Lavalle
- Faculty of Basic and Biomedical Sciences, Universidad Simón Bolívar, Barranquilla 080002, Colombia
- Department of Food Science and Technology, International Campus of Excellence in the AgriFood Sector (CeiA3), University of Córdoba, 14014 Córdoba, Spain; (E.C.); (A.V.)
| | - Elena Carrasco
- Department of Food Science and Technology, International Campus of Excellence in the AgriFood Sector (CeiA3), University of Córdoba, 14014 Córdoba, Spain; (E.C.); (A.V.)
| | - Antonio Valero
- Department of Food Science and Technology, International Campus of Excellence in the AgriFood Sector (CeiA3), University of Córdoba, 14014 Córdoba, Spain; (E.C.); (A.V.)
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Bridges DF, Lacombe A, Wu VCH. Integrity of the Escherichia coli O157:H7 Cell Wall and Membranes After Chlorine Dioxide Treatment. Front Microbiol 2020; 11:888. [PMID: 32499765 PMCID: PMC7243733 DOI: 10.3389/fmicb.2020.00888] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Accepted: 04/16/2020] [Indexed: 11/22/2022] Open
Abstract
Treatments of wastewater and fresh produce commonly employ chlorine as an antimicrobial. However, there are increasing levels of concerns regarding the safety and antimicrobial efficacy of chlorine treatments. Numerous studies have reported the antimicrobial properties of chlorine dioxide (ClO2) treatment in a variety of applications but information regarding how ClO2 affects bacteria is limited. In the present study, a mixed-method approach utilizing both quantitative and qualitative methodologies was used to observe Escherichia coli O157:H7 membrane damage after exposure to ClO2 (2.5, 5, or 10 mg/L) for 5, 10, or 15 min. For comparison, controls of 0.1% peptone, 70% isopropanol, and 10 mg/L NaOCl were applied for 15 min. After treatment, cells were enumerated on selective media overlaid with non-selective media and simultaneously analyzed for damage using the following fluorescent probes (1) Bis-(1,3-Dibutylbarbituric Acid) trimethine oxonol (DiBAC4(3)) for membrane polarization, (2) SYTO 9/propidium iodide (LIVE/DEAD) for membrane permeability, (3) 2-(N-(7-Nitrobenz-2-oxa-1,3-diazol-4-yl)Amino)-2-Deoxyglucose (2-NBDG) for active glucose uptake, and (4) lipid peroxidation through accumulation of malondialdehyde (MDA). Bacterial log reductions after ClO2 treatment ranged from 0.2 to 5.5 and changes in relative fluorescence units after membrane permeability and glucose uptake assays were not consistent with viability, indicating membrane permeability and metabolism were not substantially altered. Depolarization was observed after NaOCl treatment, however, the polarity of cells treated with ClO2 were like those treated with water (P < 0.05). Accumulation of MDA was detected only after 10 mg/L ClO2 treatments, indicating that membrane peroxidation occurred at higher concentrations. Transmission electron microscopy imaging revealed that separation of the cell wall from the cytosol occurred after the 10 mg/L ClO2 treatment, but the cell wall itself appeared to be unbroken. These data suggest that ClO2 damage to E. coli O157:H7 is not primarily located at the cell wall and harms cells significantly different than NaOCl at comparable concentrations.
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Affiliation(s)
- David F Bridges
- Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Albany, CA, United States
| | - Alison Lacombe
- Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Albany, CA, United States
| | - Vivian C H Wu
- Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Albany, CA, United States
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Chen X, Hu L, Chen R, Chen D. Effect of chlorine dioxide and phosphates on the quality of tiger frog (Rana tigrina) meat during 4 °C storage. J Food Sci 2020; 85:1411-1417. [PMID: 32249422 DOI: 10.1111/1750-3841.15123] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Revised: 02/29/2020] [Accepted: 03/05/2020] [Indexed: 11/26/2022]
Abstract
Tiger frog (Rana tigrina) meat is extremely perishable. This study investigated the antimicrobial efficacy of chlorine dioxide (ClO2 ) on frog meat, optimized the formulation of a phosphate-based enhancement solution by response surface methodology (RSM), and determined the quality parameters (i.e., total aerobic counts [TAC], pH, drip loss, cooking loss, color measurements, shear force, total volatile basic nitrogen [TVB-N], and thiobarbituric acid-reactive substances [TBARS]) of refrigerated frog meat pretreated with ClO2 and the optimized blend of phosphates. Treatments of frog meat with 35 and 70 ppm ClO2 for 3, 5, and 10 min achieved a 0.7-, 0.9- and 0.9-, and 0.8-, 1.4- and 1.6-log CFU/g reduction of TAC, respectively, indicating the antimicrobial efficacy of ClO2 was concentration- and time-dependent with such that higher concentrations and/or longer exposure time achieved greater bacterial reductions. The concentrations of the phosphates, including sodium tripolyphosphate (STPP), sodium pyrophosphate (SPP), and sodium hexametaphosphate (SHMP), were optimized as the formula of 0.3% STPP and 0.45% SPP obtaining the highest water retention of the frog meat. After washed with 70 ppm ClO2 for 10 min and subsequently soaked with 0.3% STPP and 0.45% SPP for 30 min, the frog meat stored at 4 °C shown significantly (P < 0.05) lower TAC (<4.4 log CFU/g) and higher water holding capacity during the whole storage of 12 days, compared to the control. Results indicated that the two-step process may be applicable to slow down deterioration and maintain quality frog meat during refrigeration. PRACTICAL APPLICATION: This research provides a means to slow down deterioration, maintain quality frog meat, and improve stability during refrigeration. Refrigerated frog meat products, which are preferred by consumers with juicier and more tender texture compared to the frozen-thawed meat, could be developed by the frog industry based on the data from this study.
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Affiliation(s)
- Xueying Chen
- College of Food Science, Southwest University, 2 Tiansheng Road., Beibei, Chongqing, 400715, China.,National Demonstration Centre for Experimental Food Science and Technology Education (Southwest University), Chongqing, 400715, China
| | - Linyan Hu
- College of Food Science, Southwest University, 2 Tiansheng Road., Beibei, Chongqing, 400715, China.,National Demonstration Centre for Experimental Food Science and Technology Education (Southwest University), Chongqing, 400715, China
| | - Ronghui Chen
- Chongqing Aoqiao Technology Co. Ltd., 355 Longshan Road, Yubei, 401147, China
| | - Dong Chen
- College of Food Science, Southwest University, 2 Tiansheng Road., Beibei, Chongqing, 400715, China
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Preparation of Coated Corrugated Box for Controlled-Release of Chlorine Dioxide and Its Application in Strawberry Preservation. COATINGS 2020. [DOI: 10.3390/coatings10030242] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Chlorine dioxide (ClO2) has received great attention as a nontoxic and efficient antimicrobial agent for the preservation of fresh fruits and vegetables. A novel two-layer coated corrugated box was developed to release gaseous ClO2 under the trigger of moisture in this study. The inner surface of the box was firstly coated with a mixture of polyvinyl alcohol-NaClO2-diatomite and then with chitosan acetic acid solution. Results showed that ClO2 was successfully released under high humidity due to the reaction of NaClO2, water vapor and acid. The concentration of released ClO2 increased with the increasing NaClO2 content in the coating, while the addition of diatomite stabilized and extended the release. To evaluate the preservation effect, strawberries were packed in the coated box and stored at room temperature. Compared with the control, the decay rate and weight loss of the strawberries packed in the coated box (9 g/L NaClO2) were reduced up to 21.88% and 6.84%, respectively. The surface color, firmness and nutrients content were also better maintained. Therefore, this coated corrugated box with the capability to release ClO2 under the trigger of moisture has great potential to be applied as an antimicrobial packaging for fresh fruits and vegetables.
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