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Kitsiou M, Wantock T, Sandison G, Harle T, Gutierrez-Merino J, Klymenko OV, Karatzas KA, Velliou E. Determination of the combined effect of grape seed extract and cold atmospheric plasma on foodborne pathogens and their environmental stress knockout mutants. Appl Environ Microbiol 2024:e0017724. [PMID: 39254318 DOI: 10.1128/aem.00177-24] [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: 02/01/2024] [Accepted: 08/14/2024] [Indexed: 09/11/2024] Open
Abstract
The study aimed to explore the antimicrobial efficacy of grape seed extract (GSE) and cold atmospheric plasma (CAP) individually or in combination against L. monocytogenes and E. coli wild type (WT) and their isogenic mutants in environmental stress genes. More specifically, we examined the effects of 1% (wt/vol) GSE, 4 min of CAP treatment, and their combined effect on L. monocytogenes 10403S WT and its isogenic mutants ΔsigB, ΔgadD1, ΔgadD2, ΔgadD3, as well as E. coli K12 and its isogenic mutants ΔrpoS, ΔoxyR, and ΔdnaK. In addition, the sequence of the combined treatments was tested. A synergistic effect was achieved for all L. monocytogenes strains when exposure to GSE was followed by CAP treatment. However, the same effect was observed against E. coli strains, only for the reversed treatment sequence. Additionally, L. monocytogenes ΔsigB was more sensitive to the individual GSE and the combined GSE/CAP treatment, whereas ΔgadD2 was more sensitive to CAP, as compared to the rest of the mutants under study. Individual GSE exposure was unable to inhibit E. coli strains, and individual CAP treatment resulted in higher inactivation of E. coli in comparison to L. monocytogenes with the strain ΔrpoS appearing the most sensitive among all studied strains. Our findings provide a step toward a better understanding of the mechanisms playing a role in the tolerance/sensitivity of our model Gram-positive and Gram-negative bacteria toward GSE, CAP, and their combination. Therefore, our results contribute to the development of more effective and targeted antimicrobial strategies for sustainable decontamination.IMPORTANCEAlternative approaches to conventional sterilization are gaining interest from the food industry, driven by (i) the consumer demand for minimally processed products and (ii) the need for sustainable, environmentally friendly processing interventions. However, as such alternative approaches are milder than conventional heat sterilization, bacterial pathogens might not be entirely killed by them, which means that they could survive and grow, causing food contamination and health hazards. In this manuscript, we performed a systematic study of the impact of antimicrobials derived from fruit industry waste (grape seed extract) and cold atmospheric plasma on the inactivation/killing as well as the damage of bacterial pathogens and their genetically modified counterparts, for genes linked to the response to environmental stress. Our work provides insights into genes that could be responsible for the bacterial capability to resist/survive those novel treatments, therefore, contributing to the development of more effective and targeted antimicrobial strategies for sustainable decontamination.
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Affiliation(s)
- Melina Kitsiou
- School of Chemistry and Chemical Engineering, University of Surrey, Guildford, United Kingdom
- Centre for 3D models of Health and Disease, Division of Surgery and Interventional Science, University College London, London, United Kingdom
| | - Thomas Wantock
- Fourth State Medicine Ltd, Fernhurst, Haslemere, Longfield, , United Kingdom
| | - Gavin Sandison
- Fourth State Medicine Ltd, Fernhurst, Haslemere, Longfield, , United Kingdom
| | - Thomas Harle
- Fourth State Medicine Ltd, Fernhurst, Haslemere, Longfield, , United Kingdom
| | | | - Oleksiy V Klymenko
- School of Chemistry and Chemical Engineering, University of Surrey, Guildford, United Kingdom
| | - Kimon Andreas Karatzas
- Department of Food and Nutritional Sciences, University of Reading, Reading, United Kingdom
| | - Eirini Velliou
- School of Chemistry and Chemical Engineering, University of Surrey, Guildford, United Kingdom
- Centre for 3D models of Health and Disease, Division of Surgery and Interventional Science, University College London, London, United Kingdom
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2
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Yu Y, Wang Y, Okonkwo CE, Chen L, Zhou C. Multimode ultrasonic-assisted decontamination of fruits and vegetables: A review. Food Chem 2024; 450:139356. [PMID: 38643647 DOI: 10.1016/j.foodchem.2024.139356] [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: 11/24/2023] [Revised: 03/30/2024] [Accepted: 04/11/2024] [Indexed: 04/23/2024]
Abstract
Fruits and vegetables (F&V) are a significant part of our diet consumption. Microbial and pesticide residues are the predominant safety hazards of F&V consumption. Ordinary water washing has a very limited effect on removing microorganisms and pesticide residues and requires high water usage. Ultrasound, as an environmentally friendly technology, shows excellent potential for reducing microbial contamination and pesticide residue. This paper summarizes the research on ultrasound application in F&V washing, including the removal of microbial and pesticide residues and the comprehensive effect on their physicochemical characteristics. Furthermore, multimode ultrasonic-assisted techniques like multi-frequency and sequential ultrasound, combined with novel and conventional methods, can enhance the ultrasound-based effect and be more effective and sustainable in preventing F&V from microbial contamination. Overall, this work explicitly establishes the background on the potential for ultrasound cleaning and disinfection in the food industry as a green, effective, and ultimate method of preventing foodborne illnesses.
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Affiliation(s)
- Yanhua Yu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuqing Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Clinton Emeka Okonkwo
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, United Arab Emirates; Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, P.M.B. 1001 Omu-Aran, Kwara State, Nigeria
| | - Li Chen
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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3
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Kong Y, Cai X, Li Y, Sun R, Yang H, Jiang T, Cheng S, Song L, Yang B, Zhang C, Shi C. Synergistic bactericidal effect and mechanism of ultrasound combined with Lauroyl Arginate Ethyl against Salmonella Typhimurium and its application in the preservation of onions. Int J Food Microbiol 2024; 413:110611. [PMID: 38308880 DOI: 10.1016/j.ijfoodmicro.2024.110611] [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: 08/23/2023] [Revised: 01/17/2024] [Accepted: 01/29/2024] [Indexed: 02/05/2024]
Abstract
In the present study, the synergistic bactericidal effect and mechanism of ultrasound (US) combined with Lauroyl Arginate Ethyl (LAE) against Salmonella Typhimurium were investigated. On this basis, the effect of US+LAE treatment on the washing of S. Typhimurium on the surface of onions and on the physical and chemical properties of onion during fresh-cutting and storage were studied. The results showed that treatment with US+LAE could significantly (P < 0.05) reduce the number of S. Typhimurium compared to US and LAE treatments alone, especially the treatment of US+LAE (230 W/cm2, 8 min, 71 μM) reduced S. Typhimurium by 8.82 log CFU/mL. Confocal laser scanning microscopy (CLSM), flow cytometry (FCM), protein and nucleic acid release and N-phenyl-l-naphthylamine (NPN) assays demonstrated that US+LAE disrupted the integrity and permeability of S. Typhimurium cell membranes. Reactive oxygen species (ROS) and malondialdehyde (MDA) assays indicated that US+LAE exacerbated oxidative stress and lipid peroxidation in cell membranes. Field emission scanning electron microscopy (FESEM) demonstrated that US+LAE treatment caused loss of cellular contents and led to cell crumpling and even lost the original cell morphology. US+LAE treatment caused a significant (P < 0.05) decrease in the number of S. Typhimurium on onions, but there was no significant (P > 0.05) effect on the color, hardness, weight and ascorbic acid content of onions. This study elucidated the synergistic antibacterial mechanism of US+LAE and verified the feasibility of bactericidal effect on the surface of onions, providing a theoretical basis for improving the safety of fresh produce in the food industry and to propose a new way to achieve the desired results.
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Affiliation(s)
- Yajing Kong
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiaolin Cai
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yimeng Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Runyang Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Hui Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Tongyu Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shuai Cheng
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Luyi Song
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Baowei Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Chunling Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Chao Shi
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
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4
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Kitsiou M, Purk L, Ioannou C, Wantock T, Sandison G, Harle T, Gutierrez-Merino J, Klymenko OV, Velliou E. On the evaluation of the antimicrobial effect of grape seed extract and cold atmospheric plasma on the dynamics of Listeria monocytogenes in novel multiphase 3D viscoelastic models. Int J Food Microbiol 2023; 406:110395. [PMID: 37734280 DOI: 10.1016/j.ijfoodmicro.2023.110395] [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: 03/07/2023] [Revised: 06/30/2023] [Accepted: 08/20/2023] [Indexed: 09/23/2023]
Abstract
The demand for products that are minimally processed and produced in a sustainable way, without the use of chemical preservatives or antibiotics have increased over the last years. Novel non-thermal technologies such as cold atmospheric plasma (CAP) and natural antimicrobials such as grape seed extract (GSE) are attractive alternatives to conventional food decontamination methods as they can meet the above demands. The aim of this study was to investigate the microbial inactivation potential of GSE, CAP (in this case, a remote air plasma with an ozone-dominated RONS output) and their combination against L. monocytogenes on five different 3D in vitro models of varying rheological, structural, and biochemical composition. More specifically, we studied the microbial dynamics, as affected by 1 % (w/v) GSE, CAP or their combination, in three monophasic Xanthan Gum (XG) based 3D models of relatively low viscosity (1.5 %, 2.5 % and 5 % w/v XG) and in a biphasic XG/Whey Protein (WPI) and a triphasic XG/WPI/fat model. A significant microbial inactivation (comparable to liquid broth) was achieved in presence of GSE on the surface of all monophasic models regardless of their viscosity. In contrast, the GSE antimicrobial effect was diminished in the multiphasic systems, resulting to only a slight disturbance of the microbial growth. In contrast, CAP showed better antimicrobial potential on the surface of the complex multiphasic models as compared to the monophasic models. When combined, in a hurdle approach, GSE/CAP showed promising microbial inactivation potential in all our 3D models, but less microbial inactivation in the structurally and biochemically complex multiphasic models, with respect to the monophasic models. The level of inactivation also depended on the duration of the exposure to GSE. Our results contribute towards understanding the antimicrobial efficacy of GSE, CAP and their combination as affected by robustly controlled changes of rheological and structural properties and of the biochemical composition of the environment in which bacteria grow. Therefore, our results contribute to the development of sustainable food safety strategies.
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Affiliation(s)
- Melina Kitsiou
- School of Chemistry and Chemical Engineering, University of Surrey, Guildford GU2 7XH, UK; Centre for 3D Models of Health and Disease, Division of Surgery and Interventional Science, University College London, London W1W 7TY, UK
| | - Lisa Purk
- School of Chemistry and Chemical Engineering, University of Surrey, Guildford GU2 7XH, UK; Centre for 3D Models of Health and Disease, Division of Surgery and Interventional Science, University College London, London W1W 7TY, UK
| | - Christina Ioannou
- School of Chemistry and Chemical Engineering, University of Surrey, Guildford GU2 7XH, UK
| | - Thomas Wantock
- Fourth State Medicine Ltd, Longfield, Fernhurst, Haslemere, GU27 3HA, UK
| | - Gavin Sandison
- Fourth State Medicine Ltd, Longfield, Fernhurst, Haslemere, GU27 3HA, UK
| | - Thomas Harle
- Fourth State Medicine Ltd, Longfield, Fernhurst, Haslemere, GU27 3HA, UK
| | | | - Oleksiy V Klymenko
- School of Chemistry and Chemical Engineering, University of Surrey, Guildford GU2 7XH, UK
| | - Eirini Velliou
- School of Chemistry and Chemical Engineering, University of Surrey, Guildford GU2 7XH, UK; Centre for 3D Models of Health and Disease, Division of Surgery and Interventional Science, University College London, London W1W 7TY, UK.
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5
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Beitia E, Gkogka E, Chanos P, Hertel C, Heinz V, Valdramidis V, Aganovic K. Microbial decontamination assisted by ultrasound-based processing technologies in food and model systems: A review. Compr Rev Food Sci Food Saf 2023; 22:2802-2849. [PMID: 37184058 DOI: 10.1111/1541-4337.13163] [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: 11/07/2022] [Revised: 04/03/2023] [Accepted: 04/06/2023] [Indexed: 05/16/2023]
Abstract
Ultrasound (US) technology is recognized as one of the emerging technologies that arise from the current trends for improving nutritional and organoleptic properties while providing food safety. However, when applying the US alone, higher power and longer treatment times than conventional thermal treatments are needed to achieve a comparable level of microbial inactivation. This results in risks, damaging food products' composition, structure, or sensory properties, and can lead to higher processing costs. Therefore, the US has often been investigated in combination with other approaches, like heating at mild temperatures and/or treatments at elevated pressure, use of antimicrobial substances, or other emerging technologies (e.g., high-pressure processing, pulsed electric fields, nonthermal plasma, or microwaves). A combination of US with different approaches has been reported to be less energy and time consuming. This manuscript aims to provide a broad review of the microbial inactivation efficacy of US technology in different food matrices and model systems. In particular, emphasis is given to the US in combination with the two most industrially viable physical processes, that is, heating at mild temperatures and/or treatments at elevated pressure, resulting in techniques known as thermosonication, manosonication, and manothermosonication. The available literature is reviewed, and critically discussed, and potential research gaps are identified. Additionally, discussions on the US's inactivation mechanisms and lethal effects are included. Finally, mathematical modeling approaches of microbial inactivation kinetics due to US-based processing technologies are also outlined. Overall, this review focuses only on the uses of the US and its combinations with other processes relevant to microbial food decontamination.
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Affiliation(s)
- Enrique Beitia
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
- Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece
| | | | - Panagiotis Chanos
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Christian Hertel
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Volker Heinz
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Vasilis Valdramidis
- Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece
| | - Kemal Aganovic
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
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6
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Su R, Guo X, Cheng S, Zhang Z, Yang H, Wang J, Song L, Liu Z, Wang Y, Lü X, Shi C. Inactivation of Salmonella using ultrasound in combination with Litsea cubeba essential oil nanoemulsion and its bactericidal application on cherry tomatoes. ULTRASONICS SONOCHEMISTRY 2023; 98:106481. [PMID: 37336076 PMCID: PMC10300259 DOI: 10.1016/j.ultsonch.2023.106481] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Revised: 05/24/2023] [Accepted: 06/08/2023] [Indexed: 06/21/2023]
Abstract
The presence of Salmonella in nature poses a significant and unacceptable threat to the human public health domain. In this study, the antibacterial effect and mechanism of ultrasound (US) combined with Litsea cubeba essential oil nanoemulsion (LEON) on Salmonella. LEON + US treatment has a significant bactericidal effect on Salmonella. Reactive oxygen species (ROS), malondialdehyde (MDA) detection, N-phenyl-l-naphthylamine (NPN) uptake and nucleic acid release assays showed that LEON + US exacerbated cell membrane lipid peroxidation and increased the permeability of the cell membrane. The results of field emission scanning electron microscopy (FESEM), transmission electron microscopy (TEM) showed that LEON + US treatment was able to alter cell morphology. It can be observed by flow cytometry (FCM) that LEON + US treatment can cause cell apoptosis. In addition, bacterial counts of cherry tomatoes treated with LEON (0.08 μL/mL) + US (345 W/cm2) for 9 min were reduced by 6.50 ± 0.20 log CFU/mL. This study demonstrates that LEON + US treatment can be an effective way to improve the safety of fruits and vegetables in the food industry.
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Affiliation(s)
- Ruiying Su
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xinyi Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shuai Cheng
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ziruo Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Hui Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jingzi Wang
- School of Science, Xi'an Jiaotong-Liverpool University, Suzhou 215123, China
| | - Luyi Song
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Zhande Liu
- College of Horticulture, Northwest A&F University, Yangling, Shaanxi, China
| | - Yutang Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Chao Shi
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
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7
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Kim WJ, Kang DH. Synergistic effects of 915 MHz microwave heating and essential oils on inactivation of foodborne pathogen in hot-chili sauce. Int J Food Microbiol 2023; 398:110210. [PMID: 37120941 DOI: 10.1016/j.ijfoodmicro.2023.110210] [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: 09/26/2022] [Revised: 04/05/2023] [Accepted: 04/08/2023] [Indexed: 05/02/2023]
Abstract
Essential oil is a food additive with antimicrobial properties but with limitations due to strong organoleptic properties. However, thermal treatments can be applied to reduce essential oil content while ensuring antimicrobial activities in food matrices. In this study, the inactivation efficiency of essential oils on E. coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in buffered peptone water (BPW) and hot-chili sauce was evaluated when coupled with 915 MHz microwave heating. Essential oils used in this study did not affect the dielectric properties and further heating rate of BPW and hot-chili sauce. The dielectric constant of BPW was 76.3 and dielectric loss factor was 30.9. In addition, it took 85 s to reach 100 °C for all samples. Among essential oils, synergistic microbial inactivation with microwave heating was observed from carvacrol (CL) and citral (CI), but not from eugenol (EU) and Carvone (CN). Specifically, CL and microwave heating (M) for 45 s showed the most effective inactivation (ca. 6 log reduction) for the pathogens in BPW. Similar trends were shown in hot-chili sauce. However, M + CI inactivation did not show synergistic effects in hot-chili sauce. Microwave heating time for hot-chilis sauce was 40 s. In propidium iodide uptake study, M + CL was found to cause most severe damage to cell membrane (758.5 of PI value for E. coli O157:H7) while M + CU and M + CN had little impact. In DiBAC4(3) test, CL resulted in the largest value (2.09 for E. coli O157:H7). These observations highlight that CL induces synergistic effects as it caused severe membrane damage along with destruction of membrane potential. The combined treatment did not show any significant difference in quality change compared to untreated hot-chili sauce (p > 0.05). The result indicates the potential application of CL and M combination for hot-chili sauce processes to ensure microbiological safety with acceptable quality.
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Affiliation(s)
- Woo-Ju Kim
- Department of Food science and Technology, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea
| | - Dong-Hyun Kang
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, Republic of Korea.
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8
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Taha A, Mehany T, Pandiselvam R, Anusha Siddiqui S, Mir NA, Malik MA, Sujayasree OJ, Alamuru KC, Khanashyam AC, Casanova F, Xu X, Pan S, Hu H. Sonoprocessing: mechanisms and recent applications of power ultrasound in food. Crit Rev Food Sci Nutr 2023; 64:6016-6054. [PMID: 36591874 DOI: 10.1080/10408398.2022.2161464] [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: 01/03/2023]
Abstract
There is a growing interest in using green technologies in the food industry. As a green processing technique, ultrasound has a great potential to be applied in many food applications. In this review, the basic mechanism of ultrasound processing technology has been discussed. Then, ultrasound technology was reviewed from the application of assisted food processing methods, such as assisted gelation, assisted freezing and thawing, assisted crystallization, and other assisted applications. Moreover, ultrasound was reviewed from the aspect of structure and property modification technology, such as modification of polysaccharides and fats. Furthermore, ultrasound was reviewed to facilitate beneficial food reactions, such as glycosylation, enzymatic cross-linking, protein hydrolyzation, fermentation, and marination. After that, ultrasound applications in the food safety sector were reviewed from the aspect of the inactivation of microbes, degradation of pesticides, and toxins, as well inactivation of some enzymes. Finally, the applications of ultrasound technology in food waste disposal and environmental protection were reviewed. Thus, some sonoprocessing technologies can be recommended for the use in the food industry on a large scale. However, there is still a need for funding research and development projects to develop more efficient ultrasound devices.
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Affiliation(s)
- Ahmed Taha
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
- Department of Functional Materials and Electronics, State Research Institute Center for Physical Sciences and Technology (FTMC), State Research Institute, Vilnius, Lithuania
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, Egypt
| | - Taha Mehany
- Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, Alexandria, Egypt
- Department of Chemistry, University of La Rioja, Logroño, Spain
| | - Ravi Pandiselvam
- Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod, India
| | - Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- DIL e.V.-German Institute of Food Technologies, Quakenbrück, Germany
| | - Nisar A Mir
- Department of Biotechnology Engineering and Food Technology, University Institute of Engineering (UIE), Chandigarh University, Mohali, India
| | - Mudasir Ahmad Malik
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, India
| | - O J Sujayasree
- Division of Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | | | | | - Federico Casanova
- Food Production Engineering, National Food Institute, Technical University of Denmark, Kongens Lyngby, Denmark
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Hao Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
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9
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Zhou W, Sarpong F, Zhou C. Use of Ultrasonic Cleaning Technology in the Whole Process of Fruit and Vegetable Processing. Foods 2022; 11:foods11182874. [PMID: 36141006 PMCID: PMC9498452 DOI: 10.3390/foods11182874] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 09/11/2022] [Accepted: 09/12/2022] [Indexed: 11/16/2022] Open
Abstract
In an era of rapid technological development, ultrasound technology is being used in a wide range of industries. The use of ultrasound technology in fruit and vegetable processing to improve production efficiency and product quality has been an important research topic. The cleaning of whole fresh fruits and vegetables is an important part of fruit and vegetable processing. This paper discusses the development process of components of the ultrasonic equipment, the application of ultrasonic technology in fruit and vegetable cleaning, and the research advances in ultrasonic cleaning technology. Moreover, the feasibility of ultrasonication of fruits and vegetables for cleaning from the perspectives of microbial inactivation, commodity storage, and sensory analysis were discussed. Finally, the paper identified the inevitable disadvantages of cavitation noise, erosion, and tissue damage in fruit and vegetable processing and points out the future directions of ultrasonic fruit and vegetable cleaning technology.
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Affiliation(s)
- Wenhao Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Frederick Sarpong
- Value Addition Division, CSIR-Oil Palm Research Institute, Kade P.O. Box 74, Ghana
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Correspondence: ; Tel.: +86-511-88780201
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10
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Yan Q, Mei J, Li D, Xie J. Application of sonodynamic technology and sonosensitizers in food sterilization: a review of developments, trends and challenges. Crit Rev Food Sci Nutr 2022; 64:740-759. [PMID: 35950483 DOI: 10.1080/10408398.2022.2108368] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Food safety and food waste have always been hot topics of discussion in recent years. However, the infection of human pathogenic bacteria and the waste of food resources caused by microbial-contaminated food remains common. Although traditional sterilization technology has been very mature, it causes changes in food flavor and excessive energy consumption to a certain extent. Moreover, the widespread bacterial resistance has also sounded a warning for researchers and finding a new alternative to antibiotics is urgently needed. The application of sonodynamic sterilization technology in medical treatment has aroused the interest of researchers. It provides ideas for new food sterilization technology. As a new non-thermal sterilization technology, sonodynamic sterilization technology has strong penetration, safety, less residue and by-products, and will less change the quality of the food itself. Therefore, sonodynamic sterilization technology has great potential applied in food sterilization technology. This review describes the concept of sonodynamic sterilization technology, the sterilization mechanism of sonodynamic sterilization and the inactivation mechanism of various pathogens, the classification and application of sonosensitizers, and the ultrasonic technology in sonodynamic sterilization in the application over the recent years. It provides a scientific reference for the application of sonodynamic sterilization technology in the field of food sterilization.
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Affiliation(s)
- Qi Yan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Dapeng Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
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11
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Takundwa BA, Bhagwat P, Ruzengwe FM, Pillai S, Ijabadeniyi OA. Optimisation of the combined treatment of nisin, oregano and ultrasound in decontaminating Listeria monocytogenes and Escherichia coli O157:H7 on cabbage. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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12
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Fan K, Wu J, Chen L. Ultrasound and its combined application in the improvement of microbial and physicochemical quality of fruits and vegetables: A review. ULTRASONICS SONOCHEMISTRY 2021; 80:105838. [PMID: 34801817 PMCID: PMC8605411 DOI: 10.1016/j.ultsonch.2021.105838] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 11/14/2021] [Accepted: 11/16/2021] [Indexed: 05/24/2023]
Abstract
The eating safety and high quality of fruits and vegetables have always been concerned by consumers, so require a safe, non-toxic, environment-friendly technology for their preservation. The application of ultrasound is a potential technology in the preservation of fruits and vegetables. This paper describes the ultrasound mechanism for inactivating microorganisms, with the cavitation phenomena of ultrasound being considered as a main effect. Effect of ultrasound on microorganisms of fruits and vegetables was discussed. Ultrasound alone and its combined treatments can be an effective method to inactivate the spoilage and pathogenic microorganisms on the surface of fruit and vegetables. Effect of ultrasound on physicochemical quality of fruits and vegetables was reviewed. Ultrasound and its combined treatments reduced mass loss, decreased color change, maintained firmness, enhanced and inhibited enzyme activity as well as preserving nutritional components such as total phenolic, total flavonoids, anthocyanin, and ascorbic acid.
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Affiliation(s)
- Kai Fan
- College of Life Science, Yangtze University, Jingzhou, Hubei 434025, China.
| | - Jiaxin Wu
- College of Life Science, Yangtze University, Jingzhou, Hubei 434025, China
| | - Libing Chen
- College of Life Science, Yangtze University, Jingzhou, Hubei 434025, China
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13
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Inactivation of Staphylococcus aureus using ultrasound in combination with thyme essential oil nanoemulsions and its synergistic mechanism. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111574] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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14
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Targino de Souza Pedrosa G, Pimentel TC, Gavahian M, Lucena de Medeiros L, Pagán R, Magnani M. The combined effect of essential oils and emerging technologies on food safety and quality. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111593] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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15
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Chong WY, Secker TJ, Dolder CN, Keevil CW, Leighton TG. The Possibilities of Using Ultrasonically Activated Streams to Reduce the Risk of Foodborne Infection from Salad. ULTRASOUND IN MEDICINE & BIOLOGY 2021; 47:1616-1630. [PMID: 33640170 DOI: 10.1016/j.ultrasmedbio.2021.01.026] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 01/08/2021] [Accepted: 01/24/2021] [Indexed: 06/12/2023]
Abstract
In this study, we investigated the effects of an ultrasonically activated stream (UAS) on the removal of microbial contaminants from spinach leaves. The microbial loads on samples cleaned with and without UAS were enumerated using the cell culture method and compared against unwashed samples on day 0 and day 6 after cleaning. The effects of UAS cleaning on leaf quality were also examined through both macroscopic and microscopic inspection, as well as measurement of the electrolyte leakage rate. Results showed that the microbial load on samples cleaned with UAS for 2 min was significantly lower on day 6 after cleaning than on those treated without ultrasound. Comparison between the cleaning effects of UAS for 40 s versus 2 min indicated that a cleaning duration of 2 min allowed sufficient time for UAS to disaggregate and detach the microbial contamination more effectively. In this case, the induction of bacteria into a viable but non-culturable state does not affect the shelf-life test results as much as it does with a 40 s clean. UAS cleaning for 2 min did not produce significant surface damage, which can affect overall leaf quality. These findings highlight the potential of UAS systems in the salad industry to improve the microbiological quality and shelf life of salads.
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Affiliation(s)
- Weng Yee Chong
- Institute of Sound and Vibration Research, University of Southampton, Southampton, UK
| | - Thomas J Secker
- Environmental Healthcare Unit, School of Biological Sciences, University of Southampton, Southampton, UK
| | - Craig N Dolder
- Institute of Sound and Vibration Research, University of Southampton, Southampton, UK; Sloan Water Technology Ltd, 1 Venture Road, Chilworth, Southampton, UK
| | - Charles W Keevil
- Environmental Healthcare Unit, School of Biological Sciences, University of Southampton, Southampton, UK
| | - Timothy G Leighton
- Institute of Sound and Vibration Research, University of Southampton, Southampton, UK; Sloan Water Technology Ltd, 1 Venture Road, Chilworth, Southampton, UK.
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16
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He Q, Liu D, Ashokkumar M, Ye X, Jin TZ, Guo M. Antibacterial mechanism of ultrasound against Escherichia coli: Alterations in membrane microstructures and properties. ULTRASONICS SONOCHEMISTRY 2021; 73:105509. [PMID: 33684739 PMCID: PMC7941012 DOI: 10.1016/j.ultsonch.2021.105509] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 02/06/2021] [Accepted: 02/26/2021] [Indexed: 05/17/2023]
Abstract
This study was aimed at providing new insights on the response of bacterial cell membranes to ultrasound exposure. Escherichia coli (E. coli) O157:H7 cells were exposed to different ultrasound treatments (power intensities of 64, 191, 372, and 573 W/cm2, frequency of 20 kHz, pulsed mode of 2 sec: 2 sec) and the dynamic changes in cell viability within 27 min were assessed. With an increase in ultrasonic intensity and prolonged duration, a 0.76-3.52 log CFU/mL reduction in E. coli populations was attained. The alterations in the sensitivity of ultrasound-treated cells to antimicrobial compounds were evaluated by exposure to thyme essential oil nanoemulsion (TEON). The treatment reduced the E. coli population by 2.16-7.10 log CFU/mL, indicating the effects of ultrasonic field on facilitating the antibacterial efficacy of TEON. Ultrasonic-treated E. coli cells also displayed remarkable morphological and ultrastructural damages with destroyed membrane integrity and misshaped cell structures, which was observed by electron microscopy analysis. Significant increase in outer and inner membrane permeability, along with the cytoplasmic leakage and membrane depolarization were assessed utilizing spectrophotometry. For the first time, significant reduction in the membrane fluidity in response to ultrasound exposure were investigated. Additional efforts in exploring the effect of ultrasonic field on some bacterial membrane compositions were performed with infrared spectroscopy. In this study, multiple lines of evidence effectively served to elucidate the alterations on cellular membrane structure and property during exposure to sonication that could extend our understanding of the antimicrobial molecular mechanisms of ultrasound.
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Affiliation(s)
- Qiao He
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | | | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Tony Z Jin
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA, 19038, United States
| | - Mingming Guo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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17
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Takundwa BA, Bhagwat P, Pillai S, Ijabadeniyi OA. Antimicrobial efficacy of nisin, oregano and ultrasound against Escherichia coli O157:H7 and Listeria monocytogenes on lettuce. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110522] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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18
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Machado-Moreira B, Tiwari BK, Richards KG, Abram F, Burgess CM. Application of plasma activated water for decontamination of alfalfa and mung bean seeds. Food Microbiol 2020; 96:103708. [PMID: 33494890 DOI: 10.1016/j.fm.2020.103708] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 11/25/2020] [Accepted: 11/27/2020] [Indexed: 10/22/2022]
Abstract
Microbial contamination of fresh produce is a major public health concern, with the number of associated disease outbreaks increasing in recent years. The consumption of sprouted beans and seeds is of particular concern, as these foodstuffs are generally consumed raw, and are produced in conditions favourable for the growth of zoonotic pathogens, if present in seeds prior to sprouting or in irrigation water. This work aimed to evaluate the activity of plasma activated water (PAW) as a disinfecting agent for alfalfa (Medicago sativa) and mung bean (Vigna radiata) seeds, during seed soaking. Each seed type was inoculated with Escherichia coli O157, E. coli O104, Listeria monocytogenes or Salmonella Montevideo, and treated with PAW for different times. A combination of PAW and ultrasound treatment was also evaluated. The germination and growth rate of both seeds were assessed after PAW treatments. PAW was demonstrated to have disinfecting ability on sprouted seeds, with reductions of up to Log10 1.67 cfu/g in alfalfa seeds inoculated with E. coli O104, and a reduction of Log10 1.76 cfu/g for mung bean seeds inoculated with E. coli O157 observed. The germination and growth rate of alfalfa and mung bean sprouts were not affected by the PAW treatments. The combination of a PAW treatment and ultrasound resulted in increased antimicrobial activity, with a reduction of Log10 3.48 cfu/g of S. Montevideo in mung bean seeds observed. These results demonstrate the potential for PAW to be used for the inactivation of pathogenic microorganisms which may be present on sprouted seeds and beans, thereby providing greater assurance of produce safety.
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Affiliation(s)
- Bernardino Machado-Moreira
- Teagasc Food Research Centre, Ashtown, Dublin, Ireland; Functional Environmental Microbiology, National University of Ireland Galway, Galway, Ireland
| | | | - Karl G Richards
- Teagasc Johnstown Castle Environmental Research Centre, Wexford, Ireland
| | - Florence Abram
- Functional Environmental Microbiology, National University of Ireland Galway, Galway, Ireland
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19
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A Review on Individual and Combination Technologies of UV-C Radiation and Ultrasound in Postharvest Handling of Fruits and Vegetables. Processes (Basel) 2020. [DOI: 10.3390/pr8111433] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Ultraviolet-C radiation and ultrasound technology are widely accepted and continuously being appraised as alternatives to conventional thermal techniques for decontamination of fruits and vegetables. However, studies in these areas have presented challenges related to quality, safety, limited capability, and cost of energy. This review paper presents an up-to-date summary of applications of ultraviolet-C radiation and ultrasound technology for postharvest handling of fruits and vegetables from relevant literature. The limitations associated with applications of ultraviolet-C radiation and ultrasound technology individually has prompted their combination alongside other antimicrobial strategies for enhanced bactericidal effect. The combination of ultraviolet-C radiation and ultrasound technology as a hurdle approach also provides enhanced efficiency, cost effectiveness, and reduced processing time without compromising quality. The review includes further scope of industrial-led collaboration and commercialization of ultraviolet-C radiation and ultrasound technology such as scale-up studies and process optimization.
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20
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He Q, Guo M, Jin TZ, Arabi SA, Liu D. Ultrasound improves the decontamination effect of thyme essential oil nanoemulsions against Escherichia coli O157: H7 on cherry tomatoes. Int J Food Microbiol 2020; 337:108936. [PMID: 33161345 DOI: 10.1016/j.ijfoodmicro.2020.108936] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 09/19/2020] [Accepted: 10/10/2020] [Indexed: 02/07/2023]
Abstract
Development of novel and effective decontamination technologies to ensure the microbiological safety of fresh produce has gained considerable attention, mainly driven by numerous outbreaks. This work presented the first approach regarding to the application of the previously reported hurdle technologies on the sanitization of artificially contaminated cherry tomatoes. Thyme (Thymus daenensis) essential oil nanoemulsion (TEON, 8.28 nm in diameter with a narrow size distribution) was formulated via ultrasonic nanoemulsification, showing remarkably improved antimicrobial activity against Escherichia coli (E. coli) O157:H7, compared to the coarse emulsion. The antimicrobial effect of ultrasound (US), thyme essential oil nanoemulsion (TEON) and the combination of both treatments was assessed against E. coli O157:H7. The remarkable synergistic effects of the combined treatments were achieved, which decontaminated the E. coli populations by 4.49-6.72 log CFU/g on the surface of cherry tomatoes, and led to a reduction of 4.48-6.94 log CFU/sample of the total inactivation. TEON combined with US were effective in reducing the presence of bacteria in wastewater, which averted the potential detrimental effect of cross-contamination resulted from washing wastewater in fresh produce industry. Moreover, the treatments did not noticeably alter the surface color and firmness of cherry tomatoes. Therefore, ultrasound combined with TEON is a promising and feasible alternative for the reduction of microbiological contaminants, as well as retaining the quality characteristics of cherry tomatoes.
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Affiliation(s)
- Qiao He
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
| | - Mingming Guo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
| | - Tony Z Jin
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
| | | | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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21
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Guo M, Zhang L, He Q, Arabi SA, Zhao H, Chen W, Ye X, Liu D. Synergistic antibacterial effects of ultrasound and thyme essential oils nanoemulsion against Escherichia coli O157:H7. ULTRASONICS SONOCHEMISTRY 2020; 66:104988. [PMID: 32222643 DOI: 10.1016/j.ultsonch.2020.104988] [Citation(s) in RCA: 70] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/25/2019] [Revised: 01/15/2020] [Accepted: 01/23/2020] [Indexed: 05/05/2023]
Abstract
Essential oil nanoemulsions have been proven to have stronger antimicrobial effects compared to the essential oil alone or coarse emulsion. Sonoporation could be the promising candidate to trigger a synergistic effect with thyme essential oil nanoemulsion (TEON) and produce a more effective antibacterial efficacy. Therefore, in this study, the bactericidal effects of ultrasound (US) in combination with TEON treatments against Escherichia coli (E. coli) O157:H7 were investigated. The remarkable synergistic effects of US (20 kHz, 255 W/cm2, 9 min) and TEON (0.375 mg/mL) treatments at 22 °C reduced E. coli O157:H7 populations by 7.42 ± 0.27 log CFU/mL. The morphological changes of cells exposed to different treatments were observed by scanning electron microscopy and transmission electron microscopy. The results showed that the synergistic effects of the ultrasound and TEON treatments altered the morphology and interior microstructure of organism cells. Laser scanning confocal microscopy (LSCM) images revealed that the combination treatments of ultrasound and TEON altered the permeability of cell membranes, and this affected the integrity of E. coli O157:H7 cells. This was further indicated by the high amounts of nucleic acids and proteins released from these cells following treatment. The results from this study illustrated the mechanisms of the synergistic effects of sonoporation and TEON treatments and provided valuable information for their potential in food pasteurization.
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Affiliation(s)
- Mingming Guo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058; Ningbo Research Institute, Zhejiang University, Ningbo 315100
| | - Lianjiao Zhang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058
| | - Qiao He
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058
| | | | - Huanhuan Zhao
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058
| | - Weijun Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058; Ningbo Research Institute, Zhejiang University, Ningbo 315100
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058; Ningbo Research Institute, Zhejiang University, Ningbo 315100.
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22
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Munekata PE, Pateiro M, Rodríguez-Lázaro D, Domínguez R, Zhong J, Lorenzo JM. The Role of Essential Oils against Pathogenic Escherichia coli in Food Products. Microorganisms 2020; 8:microorganisms8060924. [PMID: 32570954 PMCID: PMC7356374 DOI: 10.3390/microorganisms8060924] [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: 05/05/2020] [Revised: 06/17/2020] [Accepted: 06/17/2020] [Indexed: 11/30/2022] Open
Abstract
Outbreaks related to foodborne diseases are a major concern among health authorities, food industries, and the general public. Escherichia coli (E. coli) is a pathogen associated with causing multiple outbreaks in the last decades linked to several ready to eat products such as meat, fish, dairy products, and vegetables. The ingestion of contaminated food with pathogenic E. coli can cause watery diarrhea, vomiting, and persistent diarrhea as well as more severe effects such as hemorrhagic colitis, end-stage renal disease, and, in some circumstances, hemolytic uremic syndrome. Essential oils (EOs) are natural compounds with broad-spectrum activity against spoilage and pathogenic microorganisms and are also generally recognized as safe (GRAS). Particularly for E. coli, several recent studies have been conducted to study and characterize the effect to inhibit the synthesis of toxins and the proliferation in food systems. Moreover, the strategy used to apply the EO in food plays a crucial role to prevent the development of E. coli. This review encompasses recent studies regarding the protection against pathogenic E. coli by the use of EO with a major focus on inhibition of toxins and proliferation in food systems.
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Affiliation(s)
- Paulo E.S. Munekata
- Centro Tecnolóxico da Carne de Galicia, rúa Galicia n◦ 4, Parque Tecnolóxico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.); (R.D.)
| | - Mirian Pateiro
- Centro Tecnolóxico da Carne de Galicia, rúa Galicia n◦ 4, Parque Tecnolóxico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.); (R.D.)
| | - David Rodríguez-Lázaro
- Microbiology Division, Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, 09001 Burgos, Spain;
| | - Rubén Domínguez
- Centro Tecnolóxico da Carne de Galicia, rúa Galicia n◦ 4, Parque Tecnolóxico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.); (R.D.)
| | - Jian Zhong
- Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Beijing 100125, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China;
| | - Jose M. Lorenzo
- Centro Tecnolóxico da Carne de Galicia, rúa Galicia n◦ 4, Parque Tecnolóxico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.); (R.D.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
- Correspondence: ; Tel.: +988-548-277
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23
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Basumatary R, Vatankhah H, Dwivedi M, John D, Ramaswamy HS. Ultrasound‐steam combination process for microbial decontamination and heat transfer enhancement. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13367] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | | | | | - Dalia John
- Department of Food ScienceMcGill University Quebec Canada
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24
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Effect of Ultrasound Treatment Combined with Carbon Dots Coating on the Microbial and Physicochemical Quality of Fresh-Cut Cucumber. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02424-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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25
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Traore MB, Sun A, Gan Z, Senou H, Togo J, Fofana KH. Antimicrobial capacity of ultrasound and ozone for enhancing bacterial safety on inoculated shredded green cabbage (Brassica oleracea var. capitata). Can J Microbiol 2020; 66:125-137. [DOI: 10.1139/cjm-2019-0313] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The high frequency and incidence of foodborne outbreaks related to fresh vegetables consumption is a major public health concern and an economic burden worldwide. This study evaluated the effect of individual and combined application of ultrasound (40 kHz, 100 W) and ozone on the inactivation of foodborne Escherichia coli and Salmonella, as well as their impact on cabbage color and vitamin C content. Plate count, scanning electron microscopy (SEM), and flow cytometry (FCM) following single or double staining with carboxyfluorescein diacetate and (or) propidium iodide were used to determine bacterial inactivation parameters, such as cell culturability, membrane integrity, intracellular enzyme activity, and injured and dead cells. The results of FCM and SEM showed that ultrasound treatment affected bacteria mainly by acting on the cell membrane and inactivating intracellular esterase, which resulted in bacterial death. Furthermore, when combined with ozone at 1.5 mg/L, the maximum reduction of bacterial populations was observed at 8 min with no damage on the surface of treated leaves. Therefore, fresh products sanitization using a combination of ultrasound and ozone has the potential to be an alternative for maintaining the color and vitamin C content of green cabbage.
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Affiliation(s)
- Mamadou Bado Traore
- College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, P.R. China
- Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, P.R. China
| | - Aidong Sun
- College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, P.R. China
- Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, P.R. China
| | - Zhilin Gan
- College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, P.R. China
- Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, P.R. China
| | - Hamidou Senou
- College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, P.R. China
| | - Jacques Togo
- State Key Laboratory of Molecular Developmental Biology, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, P.R. China
- University of Chinese Academy of Sciences, Shijingshan District, Beijing 100049, P.R. China
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26
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Guo L, Sun Y, Zhu Y, Wang B, Xu L, Huang M, Li Y, Sun J. The antibacterial mechanism of ultrasound in combination with sodium hypochlorite in the control of Escherichia coli. Food Res Int 2019; 129:108887. [PMID: 32036906 DOI: 10.1016/j.foodres.2019.108887] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Revised: 11/22/2019] [Accepted: 12/03/2019] [Indexed: 01/18/2023]
Abstract
In the present study, the action mechanism of ultrasound (US) combined with sodium hypochlorite (SH) against Escherichia coli was illustrated by different analysis, including reduction, particle size distribution, scanning electron microscopy (SEM), transmission electron microscopy (TEM), K+ leakage, confocal laser scanning microscopy (CLSM) and fluorescence spectroscopy of Escherichia coli. The results showed that ultrasound improved the antimicrobial effect of SH in control of E. coli. No significant difference was obtained in reduction of E. coli, CLSM analysis and K+ leakage between US + SH30 (US + 30 ppm SH) and SH50 (50 ppm SH) treatment. Smaller particle size was recorded in US and US + SH30 treatment. The changes of morphology and intracellular organization of E. coli cells as a result of these treatments were confirmed by SEM and TEM analyses. Fluorescence spectroscopy results indicated SH30, US + SH30 and SH50 treatment caused the burial of tyrosine residues and tryptophan residues as well as increase of hydrophobicity. Therefore, the mechanism of US + SH30 treatment against E. coli involved decreased particle size, damaged membrane and changes of intracellular organization and protein conformation.
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Affiliation(s)
- Liping Guo
- College of Food Science and Engineering, and Shandong Reseach Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, Shandong, People's Republic of China
| | - Yongcai Sun
- College of Food Science and Engineering, and Shandong Reseach Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, Shandong, People's Republic of China
| | - Yinglian Zhu
- College of Food Science and Engineering, and Shandong Reseach Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, Shandong, People's Republic of China
| | - Baowei Wang
- College of Food Science and Engineering, and Shandong Reseach Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, Shandong, People's Republic of China
| | - Lin Xu
- College of Food Science and Engineering, and Shandong Reseach Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, Shandong, People's Republic of China
| | - Ming Huang
- Nanjing Innovation Center of Meat Products Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, People's Republic of China
| | - Yufeng Li
- Poultry Institute of Shandong Academy of Agricultural Science, Jinan 250023, Shandong, People's Republic of China
| | - Jingxin Sun
- College of Food Science and Engineering, and Shandong Reseach Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, Shandong, People's Republic of China.
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27
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Mortazavi N, Aliakbarlu J. Antibacterial Effects of Ultrasound, Cinnamon Essential Oil, and Their Combination Against Listeria monocytogenes and Salmonella Typhimurium in Milk. J Food Sci 2019; 84:3700-3706. [PMID: 31721204 DOI: 10.1111/1750-3841.14914] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2019] [Revised: 09/29/2019] [Accepted: 10/05/2019] [Indexed: 01/06/2023]
Abstract
The antibacterial effects of ultrasound (US) and cinnamon essential oil (CEO), individually and combined, were investigated against Listeria monocytogenes and Salmonella Typhimurium in low- and high-fat milk during 6-day storage. At the end of storage, CEO alone decreased 2 and 2.2 log cycles of Salmonella Typhimurium and 2.5 and 3 log cycles of L. monocytogenes populations in low- and high-fat milk, respectively. US alone reduced 1.6 log cycle of Salmonella Typhimurium and 0.7 log cycle of L. monocytogenes in both milk type. The combined treatment could reduce 2.7 log cycle of Salmonella Typhimurium in low-fat milk and 3.8 log cycle in high-fat milk. The combined treatment also achieved 4.3 and 4.5 log cycle reductions of L. monocytogenes in low- and high-fat milk, respectively. The results of this study showed that the combination of CEO and US could be used as an effective antibacterial treatment in milk. PRACTICAL APPLICATIONS: Due to adverse effects of thermal processing on the sensory and nutritional properties of food and the potentially harmful effects of chemical preservatives, nonthermal preservation methods and natural antimicrobials have been gained much attention. In this study, the antibacterial effects of ultrasound (US) and cinnamon essential oil (CEO), individually and combined, were investigated against Listeria monocytogenes and Salmonella Typhimurium in low- and high-fat milk. The results indicated that combination of US and CEO could significantly decrease L. monocytogenes and Salmonella Typhimurium populations in milk. Then, this combined treatment may be used as an effective alternative method to microbial inactivation in milk.
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Affiliation(s)
- Negar Mortazavi
- Dept. of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia Univ., Urmia, Iran
| | - Javad Aliakbarlu
- Dept. of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia Univ., Urmia, Iran
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28
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A combination treatment of ultrasound and ε-polylysine to improve microorganisms and storage quality of fresh-cut lettuce. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108315] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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29
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Neto L, Millan-Sango D, Brincat JP, Cunha LM, Valdramidis VP. Impact of ultrasound decontamination on the microbial and sensory quality of fresh produce. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.04.047] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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30
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Ultrasound Processing Alone or in Combination with Other Chemical or Physical Treatments as a Safety and Quality Preservation Strategy of Fresh and Processed Fruits and Vegetables: A Review. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02313-y] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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31
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Zhang XT, Zhang M, Devahastin S, Guo Z. Effect of Combined Ultrasonication and Modified Atmosphere Packaging on Storage Quality of Pakchoi (Brassica chinensis L.). FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02316-9] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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32
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Huang R, Chen H. Evaluation of inactivating Salmonella on iceberg lettuce shreds with washing process in combination with pulsed light, ultrasound and chlorine. Int J Food Microbiol 2018; 285:144-151. [PMID: 30153526 DOI: 10.1016/j.ijfoodmicro.2018.08.024] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2018] [Revised: 08/20/2018] [Accepted: 08/21/2018] [Indexed: 10/28/2022]
Abstract
This study was conducted to investigate the Salmonella inactivation effects of washing in combination with pulsed light (PL), ultrasound, and chlorine on lettuce shreds. First, the effect of washing combined with PL and chlorine on the inactivation of Salmonella on lettuce and in wash water was evaluated in a small-scale study with clear tap water and turbid tap water containing lettuce extract and silicon dioxide. In general, water wash combined with PL (PL wash) and chlorine wash combined with PL (PL-Cl) were significantly more effective on killing Salmonella on lettuce than the chlorine wash and water wash regardless the wash water quality and inoculation method. We then tested washing combined with PL, ultrasound and chlorine using a large-scale UV setup with turbid wash water. Increasing the sample size decreased the decontamination efficacy of all the treatments. All the treatments resulted in <2 log reductions of Salmonella on lettuce shreds. For both small- and large-scale studies, treatments involving chlorine could keep the Salmonella population in wash water under the detection limit of 2 CFU/mL for almost all the replicates. Taking everything into consideration, we concluded that the combined PL-Cl treatment could be a better alternative to the chlorine wash for lettuce decontamination since it was in general more effective on inactivating Salmonella on lettuce than chlorine wash and could maintain the Salmonella level in wash water under the detection limit of 2 CFU/mL regardless the inoculation method, water quality and sample size, preventing the potential cross contamination through wash water.
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Affiliation(s)
- Runze Huang
- 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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33
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Van Impe J, Smet C, Tiwari B, Greiner R, Ojha S, Stulić V, Vukušić T, Režek Jambrak A. State of the art of nonthermal and thermal processing for inactivation of micro-organisms. J Appl Microbiol 2018; 125:16-35. [DOI: 10.1111/jam.13751] [Citation(s) in RCA: 75] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Revised: 02/16/2018] [Accepted: 02/27/2018] [Indexed: 02/03/2023]
Affiliation(s)
- J. Van Impe
- Department of Chemical Engineering; KU Leuven; Leuven Belgium
| | - C. Smet
- Department of Chemical Engineering; KU Leuven; Leuven Belgium
| | - B. Tiwari
- Department of Food Biosciences; Teagasc - Irish Agriculture and Food Development Authority; Carlow Ireland
| | - R. Greiner
- Department of Food Technology and Bioprocess Engineering; Max Rubner-Institut; Karlsruhe Germany
| | - S. Ojha
- Department of Food Biosciences; Teagasc - Irish Agriculture and Food Development Authority; Carlow Ireland
| | - V. Stulić
- Faculty of Food Technology and Biotechnology; University of Zagreb; Zagreb Croatia
| | - T. Vukušić
- Faculty of Food Technology and Biotechnology; University of Zagreb; Zagreb Croatia
| | - A. Režek Jambrak
- Faculty of Food Technology and Biotechnology; University of Zagreb; Zagreb Croatia
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34
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Evaluation of antibacterial activity of two natural bio-preservatives formulations on freshness and sensory quality of ready to eat (RTE) foods. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.09.018] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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35
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Inactivation of bacterial pathogens on lettuce, sprouts, and spinach using hurdle technology. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.07.033] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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36
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Yoon JH, Lee SY. Review: Comparison of the effectiveness of decontaminating strategies for fresh fruits and vegetables and related limitations. Crit Rev Food Sci Nutr 2017; 58:3189-3208. [DOI: 10.1080/10408398.2017.1354813] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Jae-Hyun Yoon
- Department of Food and Nutrition, Chung-Ang University, 4726, Seodong-daero, Anseong-si, Gyeonggi-do, South Korea
| | - Sun-Young Lee
- Department of Food and Nutrition, Chung-Ang University, 4726, Seodong-daero, Anseong-si, Gyeonggi-do, South Korea
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37
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Ribeiro MDM, Valdramidis VP, Nunes CA, de Souza VR. Synergistic effect of thermosonication to reduce enzymatic activity in coconut water. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.04.013] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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38
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Millan-Sango D, Sammut E, Van Impe JF, Valdramidis VP. Decontamination of alfalfa and mung bean sprouts by ultrasound and aqueous chlorine dioxide. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.12.015] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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39
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Millan-Sango D, Allende A, Spiteri D, Van Impe JF, Valdramidis VP. Treatment of fresh produce water effluents by non-thermal technologies. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.12.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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40
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Kim NH, Cho TJ, Rhee MS. Current Interventions for Controlling Pathogenic Escherichia coli. ADVANCES IN APPLIED MICROBIOLOGY 2017; 100:1-47. [PMID: 28732552 DOI: 10.1016/bs.aambs.2017.02.001] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
This review examined scientific reports and articles published from 2007 to 2016 regarding the major environmental sources of pathogenic Escherichia coli and the routes by which they enter the human gastrointestinal tract. The literature describes novel techniques used to combat pathogenic E. coli transmitted to humans from livestock and agricultural products, food-contact surfaces in processing environments, and food products themselves. Although prevention before contamination is always the best "intervention," many studies aim to identify novel chemical, physical, and biological techniques that inactivate or eliminate pathogenic E. coli cells from breeding livestock, growing crops, and manufactured food products. Such intervention strategies target each stage of the food chain from the perspective of "Farm to Table food safety" and aim to manage major reservoirs of pathogenic E. coli throughout the entire process. Issues related to, and recent trends in, food production must address not only the safety of the food itself but also the safety of those who consume it. Thus, research aims to discover new "natural" antimicrobial agents and to develop "multiple hurdle technology" or other novel technologies that preserve food quality. In addition, this review examines the practical application of recent technologies from the perspective of product quality and safety. It provides comprehensive insight into intervention measures used to ensure food safety, specifically those aimed at pathogenic E. coli.
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Affiliation(s)
- Nam Hee Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
| | - Tae Jin Cho
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
| | - Min Suk Rhee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
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41
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Brasil CCB, Barin JS, Jacob-Lopes E, Menezes CR, Zepka LQ, Wagner R, Campagnol PCB, Cichoski AJ. Single step non-thermal cleaning/sanitation of knives used in meat industry with ultrasound. Food Res Int 2017; 91:133-139. [DOI: 10.1016/j.foodres.2016.11.030] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2016] [Revised: 11/17/2016] [Accepted: 11/27/2016] [Indexed: 01/06/2023]
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42
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Feng K, Hu W, Jiang A, Sarengaowa, Xu Y, Zou Y, Yang L, Wang X. A Dual Filtration-Based Multiplex PCR Method for Simultaneous Detection of Viable Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus on Fresh-Cut Cantaloupe. PLoS One 2016; 11:e0166874. [PMID: 27906992 PMCID: PMC5132219 DOI: 10.1371/journal.pone.0166874] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2016] [Accepted: 11/04/2016] [Indexed: 11/19/2022] Open
Abstract
Fresh-cut cantaloupe is particularly susceptible to contamination with pathogenic bacteria, such as Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus. Therefore, development of rapid, yet accurate detection techniques is necessary to ensure food safety. In this study, a multiplex PCR system and propidium monoazide (PMA) concentration were optimized to detect all viable pathogens in a single tube. A dual filtration system utilized a filtration membrane with different pore sizes to enrich pathogens found on fresh-cut cantaloupe. The results revealed that an optimized multiplex PCR system has the ability to effectively detect three pathogens in the same tube. The viable pathogens were simultaneously detected for PMA concentrations above 10 μg/ml. The combination of a nylon membrane (15 μm) and a micro pore filtration membrane (0.22 μm) formed the dual filtration system used to enrich pathogens. The achieved sensitivity of PMA-mPCR based on this dual filtration system was 2.6 × 103 cfu/g for L. monocytogenes, 4.3 × 10 cfu/g for E. coli O157:H7, and 3.1 × 102 cfu/g for S. aureus. Fresh-cut cantaloupe was inoculated with the three target pathogens using concentrations of 103, 102, 10, and 1 cfu/g. After 6-h of enrichment culture, assay sensitivity increased to 1 cfu/g for each of these pathogens. Thus, this technique represents an efficient and rapid detection tool for implementation on fresh-cut cantaloupe.
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Affiliation(s)
- Ke Feng
- School of Life Science and Biotechnology, Dalian University of Technology, Dalian, China
- College of Life Science, Dalian Nationalities University, Dalian, China
| | - Wenzhong Hu
- College of Life Science, Dalian Nationalities University, Dalian, China
| | - Aili Jiang
- College of Life Science, Dalian Nationalities University, Dalian, China
| | - Sarengaowa
- School of Life Science and Biotechnology, Dalian University of Technology, Dalian, China
- College of Life Science, Dalian Nationalities University, Dalian, China
| | - Yongping Xu
- School of Life Science and Biotechnology, Dalian University of Technology, Dalian, China
| | - Yu Zou
- College of Life Science, Dalian Nationalities University, Dalian, China
| | - Liu Yang
- College of Life Science, Dalian Nationalities University, Dalian, China
| | - Xin Wang
- College of Life Science, Dalian Nationalities University, Dalian, China
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43
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Millan-Sango D, Garroni E, Farrugia C, Van Impe J, Valdramidis V. Determination of the efficacy of ultrasound combined with essential oils on the decontamination of Salmonella inoculated lettuce leaves. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.05.039] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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44
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de Medeiros Barbosa I, da Costa Medeiros JA, de Oliveira KÁR, Gomes-Neto NJ, Tavares JF, Magnani M, de Souza EL. Efficacy of the combined application of oregano and rosemary essential oils for the control of Escherichia coli, Listeria monocytogenes and Salmonella Enteritidis in leafy vegetables. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.06.017] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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45
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Petri E, Rodríguez M, García S. Evaluation of Combined Disinfection Methods for Reducing Escherichia coli O157:H7 Population on Fresh-Cut Vegetables. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2015; 12:8678-90. [PMID: 26213954 PMCID: PMC4555241 DOI: 10.3390/ijerph120808678] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/01/2015] [Revised: 07/08/2015] [Accepted: 07/20/2015] [Indexed: 11/16/2022]
Abstract
Most current disinfection strategies for fresh-cut industry are focused on the use of different chemical agents; however, very little has been reported on the effectiveness of the hurdle technology. The effect of combined decontamination methods based on the use of different sanitizers (peroxyacetic acid and chlorine dioxide) and the application of pressure (vacuum/positive pressure) on the inactivation of the foodborne pathogen E. coli O157:H7 on fresh-cut lettuce (Lactuca sativa) and carrots (Daucus carota) was studied. Fresh produce, inoculated with E. coli O157:H7, was immersed (4 °C, 2 min) in tap water (W), chlorine water (CW), chlorine dioxide (ClO2: 2 mg/L) and peroxyacetic acid (PAA: 100 mg/L) in combination with: (a) vacuum (V: 10 mbar) or (b) positive pressure application (P: 3 bar). The product quality and antimicrobial effects of the treatment on bacterial counts were determined both in process washing water and on fresh-cut produce. Evidence obtained in this study, suggests that the use of combined methods (P/V + sanitizers) results in a reduction on the microorganism population on produce similar to that found at atmospheric pressure. Moreover, the application of physical methods led to a significant detrimental effect on the visual quality of lettuce regardless of the solution used. Concerning the process water, PAA proved to be an effective alternative to chlorine for the avoidance of cross-contamination.
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Affiliation(s)
- Eva Petri
- R&D&I Area, National Centre for Food Technology and Safety (CNTA), San Adrian 31570, Navarra, Spain.
| | - Mariola Rodríguez
- R&D&I Area, National Centre for Food Technology and Safety (CNTA), San Adrian 31570, Navarra, Spain.
| | - Silvia García
- R&D&I Area, National Centre for Food Technology and Safety (CNTA), San Adrian 31570, Navarra, Spain.
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