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Popa EE, Ungureanu EL, Geicu-Cristea M, Mitelut AC, Draghici MC, Popescu PA, Popa ME. Trends in Food Pathogens Risk Attenuation. Microorganisms 2023; 11:2023. [PMID: 37630583 PMCID: PMC10459359 DOI: 10.3390/microorganisms11082023] [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: 07/02/2023] [Revised: 07/31/2023] [Accepted: 08/04/2023] [Indexed: 08/27/2023] Open
Abstract
Foodborne pathogens represent one of the most dangerous threats to public health along the food chain all over the world. Over time, many methods were studied for pathogen inhibition in food, such as the development of novel packaging materials with enhanced properties for microorganisms' growth inhibition (coatings, films) and the use of emerging technologies, like ultrasound, radio frequency or microwave. The aim of this study was to evaluate the current trends in the food industry for pathogenic microorganisms' inhibition and food preservation in two directions, namely technology used for food processing and novel packaging materials development. Five technologies were discussed in this study, namely high-voltage atmospheric cold plasma (HVACP), High-Pressure Processing (HPP), microwaves, radio frequency (RF) heating and ultrasound. These technologies proved to be efficient in the reduction of pathogenic microbial loads in different food products. Further, a series of studies were performed, related to novel packaging material development, by using a series of antimicrobial agents such as natural extracts, bacteriocins or antimicrobial nanoparticles. These materials proved to be efficient in the inhibition of a wide range of microorganisms, including Gram-negative and Gram-positive bacteria, fungi and yeasts.
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Affiliation(s)
- Elisabeta Elena Popa
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd., 011464 Bucharest, Romania; (M.G.-C.); (A.C.M.); (M.C.D.); (P.A.P.); (M.E.P.)
| | - Elena Loredana Ungureanu
- National Research and Development Institute for Food Bioresources, 6 Dinu Vintila Str., 021102 Bucharest, Romania
| | - Mihaela Geicu-Cristea
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd., 011464 Bucharest, Romania; (M.G.-C.); (A.C.M.); (M.C.D.); (P.A.P.); (M.E.P.)
| | - Amalia Carmen Mitelut
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd., 011464 Bucharest, Romania; (M.G.-C.); (A.C.M.); (M.C.D.); (P.A.P.); (M.E.P.)
| | - Mihaela Cristina Draghici
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd., 011464 Bucharest, Romania; (M.G.-C.); (A.C.M.); (M.C.D.); (P.A.P.); (M.E.P.)
| | - Paul Alexandru Popescu
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd., 011464 Bucharest, Romania; (M.G.-C.); (A.C.M.); (M.C.D.); (P.A.P.); (M.E.P.)
| | - Mona Elena Popa
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd., 011464 Bucharest, Romania; (M.G.-C.); (A.C.M.); (M.C.D.); (P.A.P.); (M.E.P.)
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2
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Fitriyanti M, Bagherzadeh S, Narsimhan G. Synergistic effect of ultrasound and antimicrobial solutions of cecropin P1 in the deactivation of Escherichia coli O157:H7 using a cylindrical ultrasonic system. Sci Rep 2023; 13:10997. [PMID: 37419981 PMCID: PMC10329002 DOI: 10.1038/s41598-023-37198-7] [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: 01/23/2023] [Accepted: 06/17/2023] [Indexed: 07/09/2023] Open
Abstract
This study investigates the synergistic effect of ultrasonication and antimicrobial action of antimicrobial peptide cecropin P1 on the inactivation of Escherichia coli O157:H7 in a cylindrical ultrasonication system. The inactivation of E. coli at pH 7.4 was performed using: ultrasonication (14, 22, and 47 kHz), cecropin P1 (20 µg/mL), and a combination of both. We found the treatment at 22 kHz, 8W for 15 min of exposure and a combination of ultrasound at higher frequency (47 kHz, 8 W) and cecropin P1 for one minute of exposure were more efficient, reducing the cell density by six orders of magnitude, compared to individual treatments (ultrasound or cecropin P1 only). Dye leakage studies and transmission electron microscopy further validated these results. A continuous flow system was designed to demonstrate synergism of ultrasonication with antimicrobial peptide Cecropin P1 in the inactivation of E. coli; synergism was shown to be more at higher ultrasonication frequencies and power levels. Acoustic cavitation by ultrasonic treatment could drastically improve microbial deactivation by antimicrobial peptides cecropin P1 by increasing their ability for pore formation in cell membranes. A continuous ultrasonication and antimicrobial peptides system can lead to an energy-efficient and economical sterilization system for food safety applications.
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Affiliation(s)
- Maya Fitriyanti
- School of Life Sciences and Technology, Institut Teknologi Bandung, Bandung, 40132, Indonesia.
- Biosciences and Biotechnology Research Center, Institut Teknologi Bandung, Bandung, 40132, Indonesia.
| | - Saeed Bagherzadeh
- School of Materials Engineering, Purdue University, West Lafayette, IN, 47907, USA
| | - Ganesan Narsimhan
- Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, IN, 47907, USA
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3
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Wang J, Shan H, Li P, Liu Y, Zhang X, Xu J, Li S. Antibacterial Effects of Theaflavins against Staphylococcus aureus and Salmonella paratyphi B: Role of Environmental Factors and Food Matrices. Foods 2023; 12:2615. [PMID: 37444352 DOI: 10.3390/foods12132615] [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: 06/10/2023] [Revised: 06/27/2023] [Accepted: 07/03/2023] [Indexed: 07/15/2023] Open
Abstract
This study aimed to investigate the effects of different environmental factors (temperature, pH, and NaCl) and food matrices (skimmed milk powder, lecithin, and sucrose) on the antibacterial activity of theaflavins (TFs) against Staphylococcus aureus (S. aureus) and Salmonella paratyphi B (S. paratyphi B). TFs showed a larger diameter of inhibition zone (DIZ, 12.58 ± 0.09 mm-16.36 ± 0.12 mm) value against S. aureus than that of S. paratyphi B (12.42 ± 0.43 mm-15.81 ± 0.24 mm) at the same concentration (2-10 mg/mL). When temperatures were 25-121 °C, the DIZ of TFs against both S. aureus and S. paratyphi B was not significantly different. As pH increased from 2 to 10, their DIZ values decreased significantly from 16.78 ± 0.23 mm to 13.43 ± 0.08 mm and 15.63 ± 0.42 mm to 12.18 ± 0.14 mm, respectively. Their DIZ values increased slightly as the NaCl concentration increased from 0.2 mol/L to 0.8 mol/L, while their DIZ values decreased significantly for skimmed milk powder concentrations in the range of 20-120 g/L. Regarding the concentrations of lecithin and sucrose were 2-12 g/L and 10-60 g/L, their DIZ values showed no significant change against S. paratyphi B, but an increased trend for S. aureus. Under the above different environmental factors and food matrices, TFs maintained excellent antibacterial activity against S. aureus and S. paratyphi B, providing a theoretical guidance for applying TFs as novel antibacterial additives in the food industry.
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Affiliation(s)
- Jun Wang
- School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China
| | - Hongyan Shan
- School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China
| | - Ping Li
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Yanan Liu
- School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China
| | - Xun Zhang
- School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China
| | - Jingguo Xu
- School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China
| | - Songnan Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China
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4
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Gómez-Llorente H, Fernández-Segovia I, Pérez-Esteve É, Ribes S, Rivas A, Ruiz-Rico M, Barat JM. Immobilization of Natural Antimicrobial Compounds on Food-Grade Supports as a New Strategy to Preserve Fruit-Derived Foods. Foods 2023; 12:foods12102060. [PMID: 37238878 DOI: 10.3390/foods12102060] [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: 04/28/2023] [Revised: 05/16/2023] [Accepted: 05/17/2023] [Indexed: 05/28/2023] Open
Abstract
The use of natural antimicrobials in the food industry is being proposed as an eco-friendly postharvest technology to preserve fruit-derived foods. In this context, this systematic review aims to describe and discuss the application of naturally occurring antimicrobial compounds in the processing of fruit-derived foods by the PRISMA methodology. In a first step, the use of free natural antimicrobials was investigated as an approach to identify the main families of bioactive compounds employed as food preservatives and the current limitations of this dosage form. Then, the use of immobilized antimicrobials, in an innovative dosage form, was studied by distinguishing two main applications: addition to the food matrix as preservatives or use during processing as technological aids. Having identified the different examples of the immobilization of natural antimicrobial compounds on food-grade supports, the mechanisms of immobilization were studied in detail to provide synthesis and characterization guidelines for future developments. Finally, the contribution of this new technology to decarbonization and energy efficiency of the fruit-derived processing sector and circular economy is discussed in this review.
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Affiliation(s)
- Héctor Gómez-Llorente
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Isabel Fernández-Segovia
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Édgar Pérez-Esteve
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Susana Ribes
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Alejandro Rivas
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - María Ruiz-Rico
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - José M Barat
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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Ji F, Sun J, Sui Y, Qi X, Mao X. Microbial inactivation of milk by low intensity direct current electric field: Inactivation kinetics model and milk characterization. Curr Res Food Sci 2022; 5:1906-1915. [PMID: 36300164 PMCID: PMC9589170 DOI: 10.1016/j.crfs.2022.10.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2022] [Revised: 10/06/2022] [Accepted: 10/10/2022] [Indexed: 11/06/2022] Open
Abstract
Microbial inactivation by pulsed electric field (PEF) has been studied widely although with high operational risk, while few studies on the potential of low intensity electric fields for microbial inactivation have been reported. In this study, the feasibility of inactivating microorganisms in milk by low intensity direct current (DC) electric field was investigated. Then a kinetics model was proposed based on the inactivation curves. Finally, the effect of electric field on the microflora and physicochemical properties of milk was analyzed. Results showed that the bacterial reduction >5 log CFU/mL could be achieved at 50–55°C, 0.3 A–0.6 A, and with 5 min starting intensity of 5 V/cm-9 V/cm. The inactivation kinetics consisted of three stages, therein, the middle stage, main part of the inactivation curve, followed 1st-order reaction kinetics, and the effect of temperature on it was consistent with the Arrhenius Law, which implied that the electric field itself can inactivate bacteria without thermal inactivating effect. The microflora analysis showed that naturally occurring bacteria in the milk contained typical potential pathogenic bacteria (e.g., 56.9% of Acinetobacter spp.) and spoilage bacteria (e.g., 27.5% of Pseudomonas spp.), and the electric field can inactivate them. Moreover, the inactivation chemically preserved the milk's fresh-like characteristics (according to indexes of whey protein denaturation rate, furosine content), and physical stability (turbidity, zeta potential, particle size, color and so on). Therefore, a promising approach is provided for microbial inactivation in dairy industry. Microbial inactivation of milk in low intensity direct current electric field was verified. The bacteria (7.5 log CFU/mL) in milk were completely inactivated. The main part, middle stage, of inactivation followed 1st-order reaction kinetics. For Acinetobacter spp. and Pseudomonas spp., inactivation of the electric field was non-selective. Inactivation on the physicochemical properties of milk was at an acceptable level.
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Affiliation(s)
- Feihong Ji
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China
| | - Jing Sun
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China
| | - Yiming Sui
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China
| | - Xiangming Qi
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China,Shandong Meijia Group Co. Ltd., Rizhao, 276826, China,Corresponding author. College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China.
| | - Xiangzhao Mao
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China
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Ortiz-Rodríguez T, Mendoza-Acosta F, Martínez-Zavala SA, Salcedo-Hernández R, Casados-Vázquez LE, Bideshi DK, Barboza-Corona JE. Thurincin H Is a Nonhemolytic Bacteriocin of Bacillus thuringiensis with Potential for Applied Use. Probiotics Antimicrob Proteins 2022:10.1007/s12602-022-09952-2. [PMID: 35610496 DOI: 10.1007/s12602-022-09952-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 05/10/2022] [Indexed: 11/24/2022]
Abstract
Thurincin H, a bacteriocin produced by Bacillus thuringiensis, exhibits antibacterial activity against Gram-positive and Gram-negative bacteria. While much is known about its expression and antimicrobial spectrum, its hemolytic property has yet to be established. In this study, thurincin H was produced in a plasmid-free acrystalliferous strain of B. thuringiensis (Bt Cry-B) that naturally lacked antimicrobial and hemolytic activities. When grown in Tryptic Soy Broth (TSB), the bacteriocin's maximal production in Bt Cry-B harboring the thurincin H genetic cluster (Bt Cry-B/pThur) was observed at 24 h. Thurincin H was purified as a sole peptide of ~5 kDa using three purification steps, i.e., salt precipitation, ultrafiltration, and gel filtration chromatography. The bacteriocin showed inhibitory activity against B. cereus (5631 U), Bt Cry-B (8827 U), E. faecium wild type (11,197 U), and E. faecium ATCC 19,434 (6950 U), but not against Bt Cry-B/pThurH and Bt Cry-B/pThurHΔThnA. In addition, a minimum inhibitory concentration (MIC) of 5.0 μg/mL against B. cereus 183 was observed. In silico predictions suggested that thuricin H lacks hemolytic activity, which was validated in vitro using 4 × the MIC, i.e., 20 μg/ml. Our data lay a foundation for the potential safe use of thurincin H as an antibacterial peptide for medical use, in food products, and for expression in probiotic bacteria.
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Affiliation(s)
- Tomás Ortiz-Rodríguez
- Posgrado en Biociencias, Universidad de Guanajuato Campus Irapuato-Salamanca, División de Ciencias de la Vida, Irapuato, Guanajuato, 36500, México
| | - Fernanda Mendoza-Acosta
- Posgrado en Biociencias, Universidad de Guanajuato Campus Irapuato-Salamanca, División de Ciencias de la Vida, Irapuato, Guanajuato, 36500, México
| | - Sheila A Martínez-Zavala
- Posgrado en Biociencias, Universidad de Guanajuato Campus Irapuato-Salamanca, División de Ciencias de la Vida, Irapuato, Guanajuato, 36500, México
| | - Rubén Salcedo-Hernández
- Posgrado en Biociencias, Universidad de Guanajuato Campus Irapuato-Salamanca, División de Ciencias de la Vida, Irapuato, Guanajuato, 36500, México.,Departamento de Alimentos, Universidad de Guanajuato Campus Irapuato-Salamanca, División de Ciencias de la Vida, Irapuato, Guanajuato, 36500, México
| | - Luz E Casados-Vázquez
- Posgrado en Biociencias, Universidad de Guanajuato Campus Irapuato-Salamanca, División de Ciencias de la Vida, Irapuato, Guanajuato, 36500, México.,Departamento de Alimentos, Universidad de Guanajuato Campus Irapuato-Salamanca, División de Ciencias de la Vida, Irapuato, Guanajuato, 36500, México.,CONACYT- Universidad de Guanajuato, Campus Irapuato-Salamanca, Irapuato, Guanajuato, 36500, México
| | - Dennis K Bideshi
- Department of Biological Sciences, California Baptist University, 8432 Magnolia Avenue, Riverside, CA, 92504, USA
| | - José E Barboza-Corona
- Posgrado en Biociencias, Universidad de Guanajuato Campus Irapuato-Salamanca, División de Ciencias de la Vida, Irapuato, Guanajuato, 36500, México. .,Departamento de Alimentos, Universidad de Guanajuato Campus Irapuato-Salamanca, División de Ciencias de la Vida, Irapuato, Guanajuato, 36500, México.
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Non-Thermal Technologies Combined with Antimicrobial Peptides as Methods for Microbial Inactivation: A Review. Processes (Basel) 2022. [DOI: 10.3390/pr10050995] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
Non-thermal technologies allow for the nutritional and sensory properties of foods to be preserved, something that consumers demand. Combining their use with antimicrobial peptides (AMPs) provides potential methods for food preservation that could have advantages over the use of chemical preservatives and thermal technologies. The aim of this review was to discuss the advances in the application of non-thermal technologies in combination with AMPs as a method for microbial inactivation. Published papers reporting studies on the combined use of power ultrasound (US), pulsed electrical fields (PEF), and high hydrostatic pressure (HHP) with AMPs were reviewed. All three technologies show a possibility of being combined with AMPs, generally demonstrating higher efficiency than the application of US, PEF, HHP, and AMPs separately. The most studied AMP used in combination with the three technologies was nisin, probably due to the fact that it is already officially regulated. However, the combination of these non-thermal technologies with other AMPs also shows promising results for microbial inactivation, as does the combination of AMPs with other novel non-thermal technologies. The effectiveness of the combined treatment depends on several factors; in particular, the characteristics of the food matrix, the conditions of the non-thermal treatment, and the conditions of AMP application.
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