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Hua Z, Thapa BB, Younce F, Tang J, Zhu MJ. Impacts of water activity on survival of Listeria innocua and Enterococcus faecium NRRL B-2354 in almonds during steam treatments. Int J Food Microbiol 2024; 413:110592. [PMID: 38308878 DOI: 10.1016/j.ijfoodmicro.2024.110592] [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: 11/10/2023] [Revised: 01/15/2024] [Accepted: 01/19/2024] [Indexed: 02/05/2024]
Abstract
Raw almonds have been associated with Salmonella outbreaks and multiple recalls related to Listeria monocytogenes contamination. While steam treatment has been approved for pasteurizing both conventional and organic whole almonds, there is limited understanding of how water activity (aw) influences the effectiveness of steam treatments in decontaminating almonds. Hence, this study aimed to assess and compare the efficacy of steam treatments against Listeria innocua and Enterococcus faecium NRRL B-2354, the known non-pathogenic surrogates, on almonds. It also sought to investigate the impact of almond's aw on bacterial resistance during steam treatments. Almond kernels were inoculated with ~8 log10 CFU/g of either E. faecium or L. innocua and equilibrated to aw 0.25 or 0.45 before being subjected to steam treatments at temperatures of 100-135 °C. Our results revealed that L. innocua exhibited lower resistance to steam compared to E. faecium, with 1.2-2.6 log10 CFU/g reductions for L. innocua and 1.0-2.0 log10 CFU/g reductions for E. faecium when the surface temperature of almonds reached 100-130 °C, depending on the aw of the almonds. The obtained DL. innocua, 100-130°C-values were 2.0-16.6 s, and DE. faecium, 100-130°C-values were 4.0-21.8 s, depending on the aw of almonds. In general, elevating steam temperatures and almond aw decreased the tolerance of L. innocua and E. faecium during steam inactivation. In addition, the z-values indicated that E. faecium on almonds was less sensitive to change in steam temperature compared to L. innocua, especially at lower aw. The zL. innocua-values were 36.6 °C and 35.7 °C, while zE. faecium-values were 48.9 °C and 42.7 °C in almonds with aw 0.25 and 0.45, respectively. Results from this study suggest that steam treatments serve as effective interventions for controlling pathogen contaminations in raw almonds.
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Affiliation(s)
- Zi Hua
- School of Food Science, Washington State University, Pullman, WA 99164, United States of America
| | - Bhim Bahadur Thapa
- School of Food Science, Washington State University, Pullman, WA 99164, United States of America
| | - Frank Younce
- School of Food Science, Washington State University, Pullman, WA 99164, United States of America
| | - Juming Tang
- Biological Systems Engineering, Washington State University, Pullman, WA 99164, United States of America
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, WA 99164, United States of America.
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2
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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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3
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Kim SY, Kim SH, Park SH. Inactivation of Foodborne Pathogen Biofilm Cells Using a Combination Treatment with Gaseous Chlorine Dioxide and Aerosolized Sanitizers. J Food Prot 2023; 86:100105. [PMID: 37196846 DOI: 10.1016/j.jfp.2023.100105] [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: 12/14/2022] [Revised: 05/07/2023] [Accepted: 05/10/2023] [Indexed: 05/19/2023]
Abstract
A biofilm is a three-dimensional microbial community, which is difficult to completely control with a typical sanitizer owing to its complex structure. The aim of this study was to establish a system for the combined treatment of biofilms with 10 ppmv gaseous chlorine dioxide (ClO2) and antimicrobial agents (2% citric acid, 2% hydrogen peroxide [H2O2], and 100 ppm peracetic acid [PAA]), and to investigate the synergistic microbicidal efficacy of the combination treatments to inactivate Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli O157:H7 in biofilms. The antimicrobial agents were aerosolized using a humidifier on top of a chamber to achieve a relative humidity of 90% (within a range of ±2%). While biofilm treatment with the aerosolized antimicrobial agents for 20 min inactivated approximately 1 log CFU/cm2 (0.72-1.26 log CFU/cm2) of the pathogens and the gaseous ClO2 gas treatment for 20 min inactivated <3 log CFU/cm2 (2.19-2.77 log CFU/cm2), combination treatment with citric acid, H2O2, and PAA for 20 min achieved microbial reductions of 2.71-3.79, 4.56-5.12, and 4.45-4.67 log CFU/cm2, respectively. Our study demonstrates that foodborne pathogens in biofilms can be inactivated by combining gaseous ClO2 treatment with aerosolized antimicrobial agents. The results of this study provide baseline data for the food industry to help control foodborne pathogens in biofilms on inaccessible surfaces.
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Affiliation(s)
- Se-Yeon Kim
- Department of Food Science and Technology, Kongju National University, Yesan, Chungnam 32439, Republic of Korea
| | - Soo-Hwan Kim
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea
| | - Sang-Hyun Park
- Department of Food Science and Technology, Kongju National University, Yesan, Chungnam 32439, Republic of Korea.
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4
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Ding Q, Ge C, Baker RC, Buchanan RL, Tikekar RV. Assessment of trans-cinnamaldehyde and eugenol assisted heat treatment against Salmonella Typhimurium in low moisture food components. Food Microbiol 2023; 112:104228. [PMID: 36906318 DOI: 10.1016/j.fm.2023.104228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 11/16/2022] [Accepted: 01/21/2023] [Indexed: 01/28/2023]
Abstract
Increased thermal resistance of Salmonella at low water activity (aw) is a significant food safety concern in low-moisture foods (LMFs). We evaluated whether trans-cinnamaldehyde (CA, 1000 ppm) and eugenol (EG, 1000 ppm), which can accelerate thermal inactivation of Salmonella Typhimurium in water, can show similar effect in bacteria adapted to low aw in different LMF components. Although CA and EG significantly accelerated thermal inactivation (55 °C) of S. Typhimurium in whey protein (WP), corn starch (CS) and peanut oil (PO) at 0.9 aw, such effect was not observed in bacteria adapted to lower aw (0.4). The matrix effect on bacterial thermal resistance was observed at 0.9 aw, which was ranked as WP > PO > CS. The effect of heat treatment with CA or EG on bacterial metabolic activity was also partially dependent on the food matrix. Bacteria adapted to lower aw had lower membrane fluidity and unsaturated to saturated fatty acids ratio, suggesting that bacteria at low aw can change its membrane composition to increase its rigidity, thus increasing resistance against the combined treatments. This study demonstrates the effect of aw and food components on the antimicrobials-assisted heat treatment in LMF and provides an insight into the resistance mechanism.
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Affiliation(s)
- Qiao Ding
- Department of Nutrition and Food Science, University of Maryland, 112 Skinner Building, College Park, MD, USA, 20742
| | - Chongtao Ge
- Mars Global Food Safety Center, Beijing, 101047, China
| | | | - Robert L Buchanan
- Department of Nutrition and Food Science, University of Maryland, 112 Skinner Building, College Park, MD, USA, 20742; Center for Food Safety and Security Systems, University of Maryland, College Park, MD, USA, 20742
| | - Rohan V Tikekar
- Department of Nutrition and Food Science, University of Maryland, 112 Skinner Building, College Park, MD, USA, 20742.
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5
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Xu S, Chen H. Mild heat treatment achieved better inactivation of Salmonella and preservation of almond quality than ultraviolet light and chemical sanitizers. Int J Food Microbiol 2023; 399:110253. [PMID: 37210955 DOI: 10.1016/j.ijfoodmicro.2023.110253] [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: 03/13/2023] [Revised: 05/08/2023] [Accepted: 05/10/2023] [Indexed: 05/23/2023]
Abstract
This study was conducted to compare the effects of ultraviolet light (UV), chemical sanitizers, and heat treatments on Salmonella inactivation and preservation of almond quality. Whole, skinless, and sliced almonds, representing different shape and surface topography, were inoculated with a Salmonella cocktail consisting of S. Montevideo, S. Newport, S. Typhimurium, S. Heidelberg, and S. Enteritidis. Inoculated almonds (50 g) were treated by UV (30 mW/cm2, 30 or 60 min), 75 °C heat (up to 150 min), and chemical sanitizers (3 % hydrogen peroxide (H2O2) and 1 % cetylpyridinium chloride (CPC), 30 or 60 min) alone or in combinations. Uninoculated almonds were similarly treated for analyzing color, visual appearance, and weight changes. In general, UV treatment alone was ineffective in inactivating Salmonella; the 30- and 60-min UV treatments reduced Salmonella by 1.3 (± 0.1) and 1.7 (± 0.1), 2.7 (± 0.2) and 3.3 (± 0.1), and 1.3 (± 0.1) and 1.7 (± 0.1) log CFU/g on whole, skinless, and sliced almonds, respectively. Prior wetting of almonds with water and chemical solutions in a few cases significantly (P < 0.05) increased the UV inactivation of Salmonella. The most pronounced Salmonella killing effect achieved by the combined treatments were: 1-min H2O2 dipping followed by 60-min UV treatment for whole (3.0 logs) and skinless almonds (3.8 logs) and 1-min CPC dipping followed by 60-min UV treatment for sliced almonds (3.0 logs). However, none of those achieved >4 log reductions of Salmonella as required by FDA. The 30-min UV treatment produced discolored but overall acceptable almonds, whereas the 60-min UV treatment led to deteriorated almonds including a dark color, oil extraction, and shrunk kernel size. Prior wetting reduced the sample weight loss but caused local burning and kernel cracking. A sequential approach of a 60-min 75 °C heat treatment and two 30-min wet UV treatments successfully reduced Salmonella by >4 logs, but more severe kernel cracking occurred. In contrast, a single heat treatment of vacuum packaged whole almonds at 75 °C for 150 min was capable of achieving >5 log reductions of Salmonella while preserving almond color and visual qualities and minimizing weight loss. These results clearly demonstrated that the heat treatment was a much better processing technology than UV and sanitizers for raw almond pasteurization.
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Affiliation(s)
- Shiwei Xu
- Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716-2150, USA
| | - Haiqiang Chen
- Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716-2150, USA.
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6
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Wang W, Smith DJ, Ngo H, Jin ZT, Mitchell AE, Fan X. Lipid Oxidation and Volatile Compounds of Almonds as Affected by Gaseous Chlorine Dioxide Treatment to Reduce Salmonella Populations. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:5345-5357. [PMID: 36946919 DOI: 10.1021/acs.jafc.3c00267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
The effects of gaseous chlorine dioxide (ClO2) treatment, applied to inactivate Salmonella, on lipid oxidation, volatile compounds, and chlorate levels of dehulled almonds were evaluated during a 3 month accelerated storage at 39 °C. At treatment levels that yielded a 2.91 log reduction of Salmonella, ClO2 promoted lipid oxidation as indicated by increased peroxide values, total acid number, conjugated dienes, and thiobarbituric acid-reactive substances. Furthermore, several chlorine-containing volatile compounds including trichloromethane, 1-chloro-2-propanol, 1,1,1-trichloro-2-propanol, and 1,3-dichloro-2-propanol were identified in ClO2-treated samples. However, all the volatile chlorine-containing compounds decreased during the 3 months of storage. Chlorate (26.4 ± 5.1 μg/g) was found on the ClO2-treated samples. The amounts of non-ethanol alcohols, aldehydes, and carboxylic acids increased following ClO2 treatments. Some volatiles such as 2,3-butanediol that were present in non-treated samples became non-detectable during post-ClO2 treatment storage. Overall, our results demonstrated that gaseous ClO2 treatment promoted lipid oxidation, generation of volatiles of lipid origin, and several chlorine-containing compounds.
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Affiliation(s)
- Wenli Wang
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - David J Smith
- U. S. Department of Agriculture, Agricultural Research Service, Edward T. Schafer Agricultural Research Center, 1616 Albrecht Blvd., Fargo, North Dakota 58102, USA
| | - Helen Ngo
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Zhonglin Tony Jin
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Alyson E Mitchell
- Department of Food Science and Technology, University of California, Davis, California 95616, USA
| | - Xuetong Fan
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
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7
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Gaseous chlorine dioxide for inactivating Salmonella enterica and Enterococcus faecium NRRL B-2354 on chia seeds. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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8
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Reduction of Aspergillus flavus and aflatoxin on almond kernels using gaseous chlorine dioxide fumigation. Food Chem 2023; 402:134161. [DOI: 10.1016/j.foodchem.2022.134161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 09/03/2022] [Accepted: 09/05/2022] [Indexed: 11/22/2022]
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9
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Effect of storage on microbial reductions after gaseous chlorine dioxide treatment of black peppercorns, cumin seeds, and dried basil leaves. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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10
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Practice and Progress: Updates on Outbreaks, Advances in Research, and Processing Technologies for Low-moisture Food Safety. J Food Prot 2023; 86:100018. [PMID: 36916598 DOI: 10.1016/j.jfp.2022.11.010] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 11/03/2022] [Accepted: 11/20/2022] [Indexed: 12/31/2022]
Abstract
Large, renowned outbreaks associated with low-moisture foods (LMFs) bring to light some of the potential, inherent risks that accompany foods with long shelf lives if pathogen contamination occurs. Subsequently, in 2013, Beuchat et al. (2013) noted the increased concern regarding these foods, specifically noting examples of persistence and resistance of pathogens in low-water activity foods (LWAFs), prevalence of pathogens in LWAF processing environments, and sources of and preventive measures for contamination of LWAFs. For the last decade, the body of knowledge related to LMF safety has exponentially expanded. This growing field and interest in LMF safety have led researchers to delve into survival and persistence studies, revealing that some foodborne pathogens can survive in LWAFs for months to years. Research has also uncovered many complications of working with foodborne pathogens in desiccated states, such as inoculation methods and molecular mechanisms that can impact pathogen survival and persistence. Moreover, outbreaks, recalls, and developments in LMF safety research have created a cascading feedback loop of pushing the field forward, which has also led to increased attention on how industry can improve LMF safety and raise safety standards. Scientists across academia, government agencies, and industry have partnered to develop and evaluate innovate thermal and nonthermal technologies to use on LMFs, which are described in the presented review. The objective of this review was to describe aspects of the extensive progress made by researchers and industry members in LMF safety, including lessons-learned about outbreaks and recalls, expansion of knowledge base about pathogens that contaminate LMFs, and mitigation strategies currently employed or in development to reduce food safety risks associated with LMFs.
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11
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Kong X, Chen J, Yang Y, Li M, Wang J, Jia Q, Wang Y, Yuan Q, Miao Y, Zhao P, You Y, Zhao X, Pei X, Zuo H, Meng J. Phenotypic and genotypic characterization of
salmonella
Enteritidis isolated from two consecutive
Food‐Poisoning
outbreaks in Sichuan, China. J Food Saf 2022. [DOI: 10.1111/jfs.13015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Ximei Kong
- Chengdu Center for Disease Control and Prevention Chengdu China
| | - Jingxian Chen
- West China School of Public Health and West China Fourth Hospital Sichuan University Chengdu China
- Food Safety Monitoring and Risk Assessment Key Laboratory of Sichuan Province Chengdu China
| | - Yang Yang
- Chengdu Center for Disease Control and Prevention Chengdu China
| | - Ming Li
- Chengdu Center for Disease Control and Prevention Chengdu China
| | - Jian Wang
- West China School of Public Health and West China Fourth Hospital Sichuan University Chengdu China
- Food Safety Monitoring and Risk Assessment Key Laboratory of Sichuan Province Chengdu China
| | - Qu Jia
- West China School of Public Health and West China Fourth Hospital Sichuan University Chengdu China
- Food Safety Monitoring and Risk Assessment Key Laboratory of Sichuan Province Chengdu China
| | - Yao Wang
- Chengdu Center for Disease Control and Prevention Chengdu China
| | - Qiwu Yuan
- Chengdu Center for Disease Control and Prevention Chengdu China
| | - Yanfang Miao
- Chengdu Center for Disease Control and Prevention Chengdu China
| | - Pinnan Zhao
- Chengdu Center for Disease Control and Prevention Chengdu China
| | - Yiping You
- Chengdu Center for Disease Control and Prevention Chengdu China
| | - Xing Zhao
- West China School of Public Health and West China Fourth Hospital Sichuan University Chengdu China
| | - Xiaofang Pei
- West China School of Public Health and West China Fourth Hospital Sichuan University Chengdu China
- Food Safety Monitoring and Risk Assessment Key Laboratory of Sichuan Province Chengdu China
| | - Haojiang Zuo
- West China School of Public Health and West China Fourth Hospital Sichuan University Chengdu China
- Food Safety Monitoring and Risk Assessment Key Laboratory of Sichuan Province Chengdu China
| | - Jiantong Meng
- Chengdu Center for Disease Control and Prevention Chengdu China
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12
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Liu Z, Sheng L, Canakapalli SS, Wang L. Evaluation of the microbial control efficacies of commonly used home-drying and storage practices of dried peaches. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113734] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Verma T, Wei X, Chaves BD, Howell T, Subbiah J. Antimicrobial efficacy of gaseous chlorine dioxide for inactivation of Salmonella and Enterococcus faecium NRRL B-2354 on dried basil leaves. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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14
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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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15
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Rane B, Lacombe A, Guan J, Bridges DF, Sablani S, Tang J, Wu VCH. Gaseous chlorine dioxide inactivation of microbial contamination on whole black peppercorns. J Food Saf 2021. [DOI: 10.1111/jfs.12948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bhargavi Rane
- Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service United States Department of Agriculture Albany California USA
- Biological Systems Engineering Department Washington State University Pullman Washington USA
| | - Alison Lacombe
- Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service United States Department of Agriculture Albany California USA
| | - Jiewen Guan
- Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service United States Department of Agriculture Albany California USA
- Biological Systems Engineering Department Washington State University Pullman Washington USA
| | - David F. Bridges
- Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service United States Department of Agriculture Albany California USA
| | - Shyam Sablani
- Biological Systems Engineering Department Washington State University Pullman Washington USA
| | - Juming Tang
- Biological Systems Engineering Department Washington State University Pullman Washington USA
| | - Vivian C. H. Wu
- Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service United States Department of Agriculture Albany California USA
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16
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Wei X, Verma T, Danao MGC, Ponder MA, Subbiah J. Gaseous chlorine dioxide technology for improving microbial safety of spices. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102783] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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17
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Tuly SS, Mahiuddin M, Karim A. Mathematical modeling of nutritional, color, texture, and microbial activity changes in fruit and vegetables during drying: A critical review. Crit Rev Food Sci Nutr 2021; 63:1877-1900. [PMID: 34459302 DOI: 10.1080/10408398.2021.1969533] [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] [Indexed: 10/20/2022]
Abstract
Retention of quality attributes during drying of fruit and vegetables is a prime concern since the product's acceptability depends on the overall quality; particularly on the nutritional, color, and physical attributes. However, these quality parameters deteriorate during drying. Food quality changes are strongly related to the drying conditions and researchers have attempted to develop mathematical models to understand these relationships. A better insight toward the degradation of quality attributes is crucial for making real predictions and minimizing the quality deterioration. The previous empirical quality models employed kinetic modeling approaches to describe the quality changes and therefore, lack the realistic understanding of fundamental transport mechanisms. In order to develop a physics based mathematical model for the prediction of quality changes during drying, an in-depth understanding of research progress made toward this direction is indispensable. Therefore, the main goal of this paper is to present a critical review of the mathematical models developed and applied to describe the degradation kinetics of nutritional, color, and texture attributes during drying of fruit and vegetables and microbial growth model during storage. This review also presents the advantages and drawbacks of the existing models along with their industrial relevance. Finally, future research propositions toward developing physics-based mathematical model are presented.
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Affiliation(s)
- Sumaiya Sadika Tuly
- Faculty of Science and Engineering, Mechanical, Medical and Process Engineering, Queensland University of Technology, Brisbane, QLD, Australia
| | - Md Mahiuddin
- Faculty of Science and Engineering, Mechanical, Medical and Process Engineering, Queensland University of Technology, Brisbane, QLD, Australia
| | - Azharul Karim
- Faculty of Science and Engineering, Mechanical, Medical and Process Engineering, Queensland University of Technology, Brisbane, QLD, Australia
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Lim J, Kim E, Shin Y, Ryu JH, Kim H. Antimicrobial activity of ClO 2 gas against Salmonella Enteritidis on almonds. Food Microbiol 2021; 99:103819. [PMID: 34119104 DOI: 10.1016/j.fm.2021.103819] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 04/19/2021] [Accepted: 04/19/2021] [Indexed: 11/25/2022]
Abstract
Nuts, including almonds, are occasionally contaminated with Salmonella spp. In this study, we used chlorine dioxide (ClO2) gas to inactivate S. enterica subsp. Enterica serovar Enteritidis on almonds. Almonds inoculated with a single strain of S. Enteritidis (8.95 log cfu/mL) were exposed to ClO2 gas generated from 1.0 or 1.5 mL ClO2 solution in a sealed container at 50 or 60 °C (43% relative humidity) for up to 10 h. The concentration of ClO2 gas peaked at 354-510 and 750-786 ppm within 0.5 h upon deposition of 1.0 and 1.5 mL of aqueous ClO2, respectively, and gradually decreased thereafter. Population of S. Enteritidis on almonds treated at 50 °C decreased to 1.70-2.32 log cfu/sample within 1 h of exposure to ClO2 gas and decreased to below the detection limit (1.7 log cfu/sample) at all ClO2 concentrations after 8 h. At 60 °C, the microbial population fell below the detection limit within 1 h, regardless of the volume of ClO2 solution supplied. Microbial survival on almonds treated with ClO2 gas and stored at 12 or 25 °C was observed for up to 8 weeks and the organism was not recovered from the almonds treated for 10 h and stored at 12 °C for 2-8 weeks. The lightness (L value) and redness (a value) of almonds treated for 10 h were not changed by ClO2 gas treatment, but yellowness (b value) increased. Results showed that Salmonella on almonds was successfully inactivated by ClO2 gas treatment and the microbial survival did not occur during storage.
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Affiliation(s)
- Jihwan Lim
- Department of Food and Nutrition, College of Agriculture and Food Sciences, Wonkwang University, 460 Iksan-daero, Iksan, Jeollabuk-do, 54538, Republic of Korea
| | - Eungyung Kim
- Department of Food and Nutrition, College of Agriculture and Food Sciences, Wonkwang University, 460 Iksan-daero, Iksan, Jeollabuk-do, 54538, Republic of Korea
| | - Yeseul Shin
- Department of Food and Nutrition, College of Agriculture and Food Sciences, Wonkwang University, 460 Iksan-daero, Iksan, Jeollabuk-do, 54538, Republic of Korea
| | - Jee-Hoon Ryu
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-ku, Seoul, 02841, Republic of Korea.
| | - Hoikyung Kim
- Department of Food and Nutrition, College of Agriculture and Food Sciences, Wonkwang University, 460 Iksan-daero, Iksan, Jeollabuk-do, 54538, Republic of Korea.
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Dhowlaghar N, Zhu MJ. Control of Salmonella in low-moisture foods: Enterococcus faecium NRRL B-2354 as a surrogate for thermal and non-thermal validation. Crit Rev Food Sci Nutr 2021; 62:5886-5902. [PMID: 33798006 DOI: 10.1080/10408398.2021.1895055] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Salmonella has been implicated in multiple foodborne outbreaks and recalls associated with low water activity foods (LawF). To verify the effectiveness of a process against Salmonella in LawF, validation using a nonpathogenic surrogate strain is essential. Enterococcus faecium NRRL B-2354 strain has been used as a potential surrogate of Salmonella in different processing of LawF. However, the survival of Salmonella and E. faecium in LawF during food processing is a dynamic function of aw, food composition and structure, processing techniques, and other factors. This review assessed pertinent literature on the thermal and non-thermal inactivation of Salmonella and its presumable surrogate E. faecium in various LawF and provided an overview of its suitibility in different LawF. Overall, based on the D-values, survival/reduction, temperature/time to obtain 4 or 5-log reductions, most studies concluded that E. faecium is a suitable surrogate of Salmonella during LawF processing as its magnitude of resistance was slightly greater or equal (i.e., statistical similar) as compared to Salmonella. Studies also showed its unsuitability which either does not provide a proper margin of safety or being overly resistant and may compromise the quality and organoleptic properties of food. This review provides useful information and guidance for future validation studies of LawF.
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Affiliation(s)
- Nitin Dhowlaghar
- 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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