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Yu M, Liu J, Chen J, Lin C, Deng S, Wu M. Metagenomic and metabolomic profiling of dried shrimp (Litopenaeus vannamei) prepared by a procedure traditional to the south China coastal area. Int Microbiol 2024; 27:1307-1319. [PMID: 38196020 DOI: 10.1007/s10123-023-00475-6] [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: 07/26/2023] [Revised: 11/23/2023] [Accepted: 12/19/2023] [Indexed: 01/11/2024]
Abstract
Sun-drying is a traditional process for preparing dried shrimp in coastal area of South China, but its impacts on nutrition and the formation of flavor-contributory substances in dried shrimp remain largely unknown. This study aimed to examine the effects of the production process on the microbiota and metabolites in dried shrimp. 16S rDNA amplicon sequencing was employed to identify 170 operational taxonomic units (OTUs), with Vibrio, Photobacterium, and Shewanella emerging as the primary pathogenic bacteria in shrimp samples. Lactococcus lactis was identified as the principal potential beneficial microorganism to accrue during the dried shrimp production process and found to contribute significantly to the development of desirable shrimp flavors. LC-MS-based analyses of dried shrimp sample metabolomes revealed a notable increase in compounds associated with unsaturated fatty acid biosynthesis, arachidonic acid metabolism, amino acid biosynthesis, and flavonoid and flavanol biosynthesis throughout the drying process. Subsequent exploration of the relationship between metabolites and bacterial communities highlighted the predominant coexistence of Bifidobacterium, Clostridium, and Photobacterium contributing heterocyclic compounds and metabolites of organic acids and their derivatives. Conversely, Arthrobacter and Staphylococcus were found to inhibit each other, primarily in the presence of heterocyclic compounds. This comprehensive investigation provides valuable insights into the dynamic changes in the microbiota and metabolites of dried shrimps spanning different drying periods, which we expect to contribute to enhancing production techniques and safety measures for dried shrimp processing.
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Affiliation(s)
- Mingjia Yu
- Department of Food Science, Foshan Polytechnic, Foshan, 528137, China.
| | - Jiannan Liu
- Department of Food Science, Foshan Polytechnic, Foshan, 528137, China
| | - Junjia Chen
- Department of Food Science, Foshan Polytechnic, Foshan, 528137, China
| | - Chuyi Lin
- Department of Food Science, Foshan Polytechnic, Foshan, 528137, China
| | - Shiqing Deng
- Department of Food Science, Foshan Polytechnic, Foshan, 528137, China
| | - Minfu Wu
- Department of Food Science, Foshan Polytechnic, Foshan, 528137, China
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2
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Randriamiarintsoa N, Ryser ET, Marks BP. Effect of Air Temperature and Velocity on Listeria monocytogenes Inactivation During Drying of Apple Slices. J Food Prot 2024; 87:100253. [PMID: 38417481 DOI: 10.1016/j.jfp.2024.100253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 02/01/2024] [Accepted: 02/21/2024] [Indexed: 03/01/2024]
Abstract
A wide range of drying parameters and methods are used by industry to produce dried apples. To ensure end-product safety and regulatory compliance, it is essential to evaluate the effectiveness of such industrial practices on microbial inactivation. Therefore, the objective of this study was to evaluate the effects of drying air temperature and velocity on Listeria monocytogenes inactivation during drying of apple slices. Apples (cv. Gala) were cored, sliced as rings (∼6 mm thick), and surface-inoculated with broth-grown culture of an 8-strain cocktail of L. monocytogenes to achieve an inoculation level of 8.6 ± 0.3 log CFU/g. Apple rings were dried in batches using dry air in a pilot-scale impingement oven at 60 or 80 °C air temperature and 0.7 or 2.1 m/s air velocity, and sampled every 30 min for bacterial enumeration, water activity (aw), and moisture content analysis. L. monocytogenes reduction increased (P < 0.05) with higher air velocity or higher drying air temperature. By the end of drying, in which the standard moisture content for dried apple slices of <24% wet basis was reached, L. monocytogenes was reduced by 1.8 ± 0.3 and 2.8 ± 0.7 log CFU/g at 0.7 and 2.1 m/s air velocity, respectively, after 180 min at 60 °C. When using 80 °C drying temperature, L. monocytogenes reduction was 5.2 ± 0.5 log CFU/g at both air velocities after 150 min. Therefore, process conditions should be considered in the validation of fruit drying processes, instead of solely relying on product endpoint properties, such as moisture content.
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Affiliation(s)
- Narindra Randriamiarintsoa
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, MI 48824, USA
| | - Elliot T Ryser
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA
| | - Bradley P Marks
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, MI 48824, USA.
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3
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Low M, Feng Y. Content Analysis of Food Safety Information in Apple-Drying Recipes from YouTube, Blogs, Cookbooks, and Extension Materials. Foods 2024; 13:778. [PMID: 38472891 DOI: 10.3390/foods13050778] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Revised: 02/23/2024] [Accepted: 02/27/2024] [Indexed: 03/14/2024] Open
Abstract
Recurrent foodborne outbreaks associated with low-moisture foods prompted this study to evaluate apple-handling practices presented in apple-drying recipes available to United States consumers, and to explore the food safety implications of the recipes. Because little research is available on the safety of home fruit-drying, we conducted a systematic search of English-language apple-drying recipes from YouTube videos, blog articles, cookbooks, and university extension sources. Our evaluation found that most recipes excluded handwashing instructions, and potential cross-contamination practices were evident in 12% of the videos. Bruised or damaged apples were selected for drying in 16% of the videos, two blogs, and five cookbook recipes. Although more than half the blogs and videos demonstrated pre-treatment procedures, they did so predominantly to minimize browning with almost no mention of antimicrobial benefits. Drying temperature information was missing in 41% of the videos and 35% of the cookbooks that we evaluated. Even when temperatures were mentioned, most were insufficient for pathogen reduction according to the recommendations of previous studies. These videos, blogs, and cookbooks commonly advocated subjective indicators instead of unit measurements when slicing apples and checking for doneness. Our findings reveal the need for drastic improvements in food safety information dissemination to home apple-dryers and recipe developers.
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Affiliation(s)
- Megan Low
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Yaohua Feng
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
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4
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Fan X, Gurtler JB, Mattheis JP. Possible sources of Listeria monocytogenes contamination of fresh-cut apples and antimicrobial interventions during antibrowning treatments: a review. J Food Prot 2023; 86:100100. [PMID: 37150354 DOI: 10.1016/j.jfp.2023.100100] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 04/12/2023] [Accepted: 05/02/2023] [Indexed: 05/09/2023]
Abstract
Fresh-cut apples, being rich in antioxidants and other nutrients, have emerged as popular snacks in restaurants, at home and in school lunch programs, partially due to freshness, convenience, and portion size availability. Two major challenges in processing fresh-cut apples are browning of cut surfaces and contamination with human pathogens. Regarding human pathogens, contamination by Listeria monocytogenes is a major concern, as evidenced by two recent outbreaks of whole apples and numerous recalls of fresh-cut apples. Antibrowning agents currently used by the industry have little to no antimicrobial properties. The present review discusses possible origins of L. monocytogenes in fresh-cut apples, including contaminated whole apples, and contamination via the processing environment and the equipment in fresh-cut facilities. Treatment with antibrowning solutions could be an opportunity for Listeria contamination and represents the last chance to inactivate pathogens. The discussion is focused on the antibrowning treatments where formulations and coatings with antibrowning and antimicrobial properties have been developed and evaluated against Listeria and other microorganisms. In addition, several research needs and considerations are discussed to further reduce the chance of pathogen contamination on fresh-cut apples.
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Affiliation(s)
- Xuetong Fan
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA.
| | - Joshua B Gurtler
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA
| | - James P Mattheis
- U. S. Department of Agriculture, Agricultural Research Service, Tree Fruit Research Laboratory, 1104 N. Western Avenue, Wenatchee, WA 98801
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5
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Approaches for a more microbiologically and chemically safe dried fruit supply chain. Curr Opin Biotechnol 2023; 80:102912. [PMID: 36841150 DOI: 10.1016/j.copbio.2023.102912] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 01/17/2023] [Accepted: 01/25/2023] [Indexed: 02/27/2023]
Abstract
Global production of dried fruits has increased significantly in the past decade. Both the increased consumer acceptance of nutritious packaged food and the broad use of dried fruits in products such as confectionery and bakery goods have fueled the dried fruit demand. Unfortunately, outbreaks and recalls due to contamination by pathogenic bacteria and viruses as well as the detection of mycotoxins highlight the need for optimizing current approaches, and evaluating and adopting newer interventions to protect the microbial and chemical safety of dried fruits. Drying processes alone are inadequate to control these hazards. Pre- and post-drying treatments serve as promising opportunities, with or without combination with the drying step, to achieve the goals of efficient hazard control.
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6
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Chatzilia T, Kaderides K, Goula AM. Drying of peaches by a combination of convective and microwave methods. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14296] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
Affiliation(s)
- Theodora Chatzilia
- Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment Aristotle University Thessaloniki Greece
| | - Kyriakos Kaderides
- Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment Aristotle University Thessaloniki Greece
| | - Athanasia M. Goula
- Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment Aristotle University Thessaloniki Greece
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Low M, Scharff R, Tang J, Grasso-Kelley E, Feng Y. Food Handling Practices for Apple Drying in Home Kitchens in the United States: A Survey. J Food Prot 2022; 85:1418-1430. [PMID: 35723543 DOI: 10.4315/jfp-22-106] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2022] [Accepted: 06/16/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT Fruit drying has traditionally received little food safety attention in spite of Salmonella outbreaks and recalls involving low-moisture foods. This study was conducted to assess the food safety implications during the home drying process, with dried apples as an example. A cohort of home apple dryers (n = 979) participated in an online survey through Qualtrics XM in May 2021. The results showed that participants' knowledge of safe food handling practices regarding dried fruit was low. On average, participants used only 8 of 18 identified food safety practices during apple drying. The survey revealed inadequate frequency of hand washing during apple preparation, potential points of cross-contamination from kitchen tools, lack of hurdle technology without a pretreatment step, failure to incorporate a thermal kill step during drying, and a lack of objective measurements to ensure that target parameters are attained. Participants mainly pretreated apples for sensory improvement instead of microbial reduction. When presented with some benefits of pretreatment, participants who did not pretreat their apples considered doing so to kill bacteria. The use of safe food handling practices differed within demographic groups. Participants 18 to 39 years old (mean = 7.47; 95% confidence interval [CI] = 7.26, 7.67) and 40 to 59 years old (mean = 7.43; 95% CI = 7.16, 7.70) reported using fewer safe practices than did those >60 years old (mean = 8.49; 95% CI = 8.22, 8.75), and participants who identified as male (mean = 7.38; 95% CI = 7.16, 7.60) reported using fewer safe practices than did those identifying as female (mean = 7.92; 95% CI = 7.74, 8.11). The findings of this study provide food handling data to support the development of more accurate food safety risk assessment models and to guide the development of food safety education for consumers who dehydrate produce in the home. HIGHLIGHTS
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Affiliation(s)
- Megan Low
- Department of Food Science, Purdue University, West Lafayette, Indiana 47907
| | - Robert Scharff
- Department of Human Sciences, Ohio State University, Columbus, Ohio 43210
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington 99164
| | | | - Yaohua Feng
- Department of Food Science, Purdue University, West Lafayette, Indiana 47907
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Liu Z, Sheng L, Canakapalli SS, Wang L. Evaluation of the microbial control efficacies of commonly used home-drying and storage practices of dried peaches. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113734] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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PLESOIANU AM, NOUR V, TUTULESCU F, IONICA ME. Quality of fresh-cut apples as affected by dip wash treatments with organic acids and acidic electrolyzed water. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.62620] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Violeta NOUR
- “Dunarea de Jos” University of Galati, Romania; University of Craiova, Romania
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Survival of Escherichia coli O157:H7 during Moderate Temperature Dehydration of Plant-Based Foods. Foods 2021; 10:foods10092162. [PMID: 34574271 PMCID: PMC8469793 DOI: 10.3390/foods10092162] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 08/25/2021] [Accepted: 08/30/2021] [Indexed: 01/03/2023] Open
Abstract
The effect of moderate-temperature (≤60 °C) dehydration of plant-based foods on pathogen inactivation is unknown. Here, we model the reduction of E. coli O157:H7 as a function of product-matrix, aw, and temperature under isothermal conditions. Apple, kale, and tofu were each adjusted to aw 0.90, 0.95, or 0.99 and inoculated with an E. coli O157:H7 cocktail, followed by isothermal treatment at 49, 54.5, or 60.0 °C. The decimal reduction time, or D-value, is the time required at a given temperature to achieve a 1 log reduction in the target microorganism. Modified Bigelow-type models were developed to determine D-values which varied by product type and aw level, ranging from 3.0–6.7, 19.3–55.3, and 45.9–257.4 min. The relative impact of aw was product dependent and appeared to have a non-linear impact on D-values. The root mean squared errors of the isothermal-based models ranged from 0.75 to 1.54 log CFU/g. Second, we performed dynamic drying experiments. While the isothermal results suggested significant microbial inactivation might be achieved, the dehydrator studies showed that the combination of low product temperature and decreasing aw in the pilot-scale system provided minimal inactivation. Pilot-scale drying at 60 °C only achieved reductions of 3.1 ± 0.8 log in kale and 0.67 ± 0.66 log in apple after 8 h, and 0.69 ± 0.67 log in tofu after 24 h. This illustrates the potential limitations of dehydration at ≤60 °C as a microbial kill step.
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11
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Tuly SS, Mahiuddin M, Karim A. Mathematical modeling of nutritional, color, texture, and microbial activity changes in fruit and vegetables during drying: A critical review. Crit Rev Food Sci Nutr 2021; 63:1877-1900. [PMID: 34459302 DOI: 10.1080/10408398.2021.1969533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Retention of quality attributes during drying of fruit and vegetables is a prime concern since the product's acceptability depends on the overall quality; particularly on the nutritional, color, and physical attributes. However, these quality parameters deteriorate during drying. Food quality changes are strongly related to the drying conditions and researchers have attempted to develop mathematical models to understand these relationships. A better insight toward the degradation of quality attributes is crucial for making real predictions and minimizing the quality deterioration. The previous empirical quality models employed kinetic modeling approaches to describe the quality changes and therefore, lack the realistic understanding of fundamental transport mechanisms. In order to develop a physics based mathematical model for the prediction of quality changes during drying, an in-depth understanding of research progress made toward this direction is indispensable. Therefore, the main goal of this paper is to present a critical review of the mathematical models developed and applied to describe the degradation kinetics of nutritional, color, and texture attributes during drying of fruit and vegetables and microbial growth model during storage. This review also presents the advantages and drawbacks of the existing models along with their industrial relevance. Finally, future research propositions toward developing physics-based mathematical model are presented.
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Affiliation(s)
- Sumaiya Sadika Tuly
- Faculty of Science and Engineering, Mechanical, Medical and Process Engineering, Queensland University of Technology, Brisbane, QLD, Australia
| | - Md Mahiuddin
- Faculty of Science and Engineering, Mechanical, Medical and Process Engineering, Queensland University of Technology, Brisbane, QLD, Australia
| | - Azharul Karim
- Faculty of Science and Engineering, Mechanical, Medical and Process Engineering, Queensland University of Technology, Brisbane, QLD, Australia
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12
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The microbiological quality of various foods dried by applying different drying methods: a review. Eur Food Res Technol 2021; 247:1333-1343. [PMID: 33824622 PMCID: PMC8017434 DOI: 10.1007/s00217-021-03731-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 03/18/2021] [Accepted: 03/20/2021] [Indexed: 12/01/2022]
Abstract
With the drying process, the water activity and moisture content of the foods are reduced, so the growth of microorganisms in the foods is largely prevented/postponed. But low-aw foods should not be considered sterile they can be contaminated by fungi and other contaminants during the drying process under unhygienic conditions. If drying is not done to a sufficient degree of moisture during food processing and storage, where dried foods are processed, sometimes the minimum value is reached for the growth of microorganisms. In dry foods, some pathogens, yeast and molds can continue to grow during storage, transport and transportation until the sale and they causing spoilage. They can even cause health problems if enough pathogen or spore cells remain viable. Considering this situation today, it is attempted to obtain high-quality dried foods with good microbiologically and chemically properties. For this purpose, various drying methods have been developed. Most studies suggest that when foods are pre-treated with the ascorbic acid or sodium metabisulfite or applied with various combined methods such as UV irradiation, supercritical carbon dioxide (SCO2), low-pressure superheated steam drying (LPSSD), and infrared (IR) drying, they can be effective on inactivation of microorganisms. We have reviewed in this study how these methods made dried products efficient of microbial inactivation and microbiologically safe.
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13
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Sanatombi K, Rajkumari S. Effect of Processing on Quality of Pepper: A Review. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1669161] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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14
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Antoszczak M, Huczyński A. Salinomycin and its derivatives - A new class of multiple-targeted "magic bullets". Eur J Med Chem 2019; 176:208-227. [PMID: 31103901 DOI: 10.1016/j.ejmech.2019.05.031] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2018] [Revised: 05/06/2019] [Accepted: 05/08/2019] [Indexed: 12/23/2022]
Abstract
The history of drug development clearly shows the scale of painstaking effort leading to a finished product - a highly biologically active agent that would be at the same time no or little toxic to human organism. Moreover, the aim of modern drug discovery can move from "one-molecule one-target" concept to more promising "one-molecule multiple-targets" one, particularly in the context of effective fight against cancer and other complex diseases. Gratifyingly, natural compounds are excellent source of potential drug leads. One of such promising naturally-occurring drug candidates is a polyether ionophore - salinomycin (SAL). This compound should be identified as multi-target agent for two reasons. Firstly, SAL combines a broad spectrum of bioactivity, including antibacterial, antifungal, antiviral, antiparasitic and anticancer activity, with high selectivity of action, proving its significant therapeutic potential. Secondly, the multimodal mechanism of action of SAL has been shown to be related to its interactions with multiple molecular targets and signalling pathways that are synergistic for achieving a therapeutic anticancer effect. On the other hand, according to the Paul Ehrlich's "magic bullet" concept, invariably inspiring the scientists working on design of novel target-selective molecules, a very interesting direction of research is rational chemical modification of SAL. Importantly, many of SAL derivatives have been found to be more promising as chemotherapeutics than the native structure. This concise review article is focused both on the possible role of SAL and its selected analogues in future antimicrobial and/or cancer therapy, and on the potential use of SAL as a new class of multiple-targeted "magic bullet" because of its multimodal mechanism of action.
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Affiliation(s)
- Michał Antoszczak
- Department of Bioorganic Chemistry, Faculty of Chemistry, Adam Mickiewicz University, Umultowska 89b, 61‒614, Poznań, Poland
| | - Adam Huczyński
- Department of Bioorganic Chemistry, Faculty of Chemistry, Adam Mickiewicz University, Umultowska 89b, 61‒614, Poznań, Poland.
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15
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Carstens CK, Salazar JK, Bathija VM, Narula SS, Wang P, Tortorello ML. Control of Listeria monocytogenes in Caramel Apples by Use of Sticks Pretreated with Potassium Sorbate. J Food Prot 2018; 81:1921-1928. [PMID: 30427727 DOI: 10.4315/0362-028x.jfp-18-175] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
A multistate listeriosis outbreak associated with caramel apples from 2014 to 2015 prompted research on the survival of Listeria monocytogenes in fresh apples and caramel apples. Research indicated that stem end-inoculated caramel apples with stick insertion allowed for the survival and growth of L. monocytogenes at both refrigeration and ambient temperatures. This study aimed to assess the effectiveness of chemical preservatives as pretreatments for the wooden stick component to reduce L. monocytogenes loads in stem end-inoculated caramel apples during storage. Wooden sticks were pretreated with 1, 3, or 5% ascorbic acid (vitamin C), Nisaplin (2.5% nisin), potassium sorbate, and sodium benzoate and then inoculated with L. monocytogenes at 7 log CFU per stick. After storage at 25°C, the pathogen was reduced most effectively by the ascorbic acid pretreatments. At all three ascorbic acid concentrations tested, L. monocytogenes levels were reduced below the level of enumeration (2.5 log CFU per apple) at 24 h and were no longer detectable by enrichment after 72 h. Ascorbic acid (5, 10, and 20%) and potassium sorbate (10, 20, 30, and 40%) were further tested as wooden stick pretreatments for pathogen reduction on stem end-inoculated caramel apples stored at 5 and 25°C. The 40% potassium sorbate solution at 25°C was the most effective pretreatment condition in caramel apples and demonstrated a 3.1-log CFU per apple overall decrease in L. monocytogenes population levels after 216 h. Pretreatment of the wooden stick component of a caramel apple with potassium sorbate may be a viable preventive measure to reduce postprocess L. monocytogenes population levels and hence reduce consumer risk associated with caramel apple consumption.
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Affiliation(s)
- Christina K Carstens
- 1 Division of Food Processing Science and Technology, U.S. Food and Drug Administration, Bedford Park, Illinois 60501
| | - Joelle K Salazar
- 1 Division of Food Processing Science and Technology, U.S. Food and Drug Administration, Bedford Park, Illinois 60501
| | - Vriddi M Bathija
- 2 Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, Illinois 60501, USA
| | - Sartaj S Narula
- 2 Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, Illinois 60501, USA
| | - Peien Wang
- 2 Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, Illinois 60501, USA
| | - Mary Lou Tortorello
- 1 Division of Food Processing Science and Technology, U.S. Food and Drug Administration, Bedford Park, Illinois 60501
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Abstract
Dried foods are low water activity foods with water activity ranging from 0.03 to 0.7. They are commonly misconstrued to be inherently safe from food borne pathogenic bacteria. However, there are many reported cases where many food borne illnesses were caused by the consumption of dried foods contaminated with Salmonella spp., Cronobacter spp., Staphylococcus spp. and E. coli. In this work, we have systematically reviewed the literature dealing with the effect of drying/dehydration on the survival of pathogenic microorganisms with special focus on Salmonella spp. We have also reviewed and synthesized the literature dealing with the effect of drying process on microorganisms in dried vegetables, meat, fish, spices, mushroom and powdered foods. This review concludes that dried foods are not inherently safe microbiologically and required other hurdles to achieve microbial safety.
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Affiliation(s)
- Bimal Chitrakar
- State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , China.,Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University , Wuxi , China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , China.,International Joint Laboratory on Food Safety, Jiangnan University , Wuxi , Jiangsu , China
| | - Benu Adhikari
- School of Science, RMIT University , Melbourne , Australia
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17
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Akharume F, Singh K, Jaczynski J, Sivanandan L. Microbial shelf stability assessment of osmotically dehydrated smoky apples. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.012] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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18
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Bourdoux S, Li D, Rajkovic A, Devlieghere F, Uyttendaele M. Performance of Drying Technologies to Ensure Microbial Safety of Dried Fruits and Vegetables. Compr Rev Food Sci Food Saf 2016; 15:1056-1066. [DOI: 10.1111/1541-4337.12224] [Citation(s) in RCA: 107] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2016] [Revised: 07/15/2016] [Accepted: 07/20/2016] [Indexed: 11/30/2022]
Affiliation(s)
- Siméon Bourdoux
- Laboratory of Food Microbiology and Food Preservation, Dept. of Food Safety and Food Quality, Faculty of Bioscience Engineering; Ghent Univ; Coupure Links 653 9000 Ghent Belgium
| | - Dan Li
- Laboratory of Food Microbiology and Food Preservation, Dept. of Food Safety and Food Quality, Faculty of Bioscience Engineering; Ghent Univ; Coupure Links 653 9000 Ghent Belgium
| | - Andreja Rajkovic
- Laboratory of Food Microbiology and Food Preservation, Dept. of Food Safety and Food Quality, Faculty of Bioscience Engineering; Ghent Univ; Coupure Links 653 9000 Ghent Belgium
| | - Frank Devlieghere
- Laboratory of Food Microbiology and Food Preservation, Dept. of Food Safety and Food Quality, Faculty of Bioscience Engineering; Ghent Univ; Coupure Links 653 9000 Ghent Belgium
| | - Mieke Uyttendaele
- Laboratory of Food Microbiology and Food Preservation, Dept. of Food Safety and Food Quality, Faculty of Bioscience Engineering; Ghent Univ; Coupure Links 653 9000 Ghent Belgium
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19
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Ahmed I, Qazi IM, Jamal S. Developments in osmotic dehydration technique for the preservation of fruits and vegetables. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.01.003] [Citation(s) in RCA: 147] [Impact Index Per Article: 18.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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20
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Olotu IO, Obadina AO, Sobukola OP, Adegunwa M, Adebowale AA, Kajihausa E, Sanni LO, Asagbra Y, Ashiru B, Keith T. Effect of chemical preservatives on shelf life of mushroom (Pleurotus ostreatus) cultivated on cassava peels. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12770] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Ifeoluwa O. Olotu
- Department of Food Science & Technology; Federal University of Agriculture; Abeokuta P.M.B. 2240 Nigeria
| | - Adewale O. Obadina
- Department of Food Science & Technology; Federal University of Agriculture; Abeokuta P.M.B. 2240 Nigeria
| | - Olajide P. Sobukola
- Department of Food Science & Technology; Federal University of Agriculture; Abeokuta P.M.B. 2240 Nigeria
| | - Mojisola Adegunwa
- Department of Hospitality & Tourism; Federal University of Agriculture; Abeokuta P.M.B. 2240 Nigeria
| | - Abdulrasaq A. Adebowale
- Department of Food Science & Technology; Federal University of Agriculture; Abeokuta P.M.B. 2240 Nigeria
| | - Esther Kajihausa
- Department of Food Science & Technology; Federal University of Agriculture; Abeokuta P.M.B. 2240 Nigeria
| | - Lateef Oladimeji Sanni
- Department of Food Science & Technology; Federal University of Agriculture; Abeokuta P.M.B. 2240 Nigeria
| | - Yemisi Asagbra
- Federal Institute of Industrial Research; Oshodi, Ikeja Lagos P.M.B. 21023 Nigeria
| | - Bolanle Ashiru
- Federal Institute of Industrial Research; Oshodi, Ikeja Lagos P.M.B. 21023 Nigeria
| | - Tomlins Keith
- Natural Resources Institute; University of Greenwich; Medway Campus; Central Avenue, Chatham Maritime Kent ME4 4TB UK
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ZnO nanoparticle suspensions containing citric acid as antimicrobial to control Listeria monocytogenes, Escherichia coli, Staphylococcus aureus and Bacillus cereus in mango juice. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.02.012] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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22
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Raybaudi-Massilia R, Calderón-Gabaldón MI, Mosqueda-Melgar J, Tapia MS. Inactivation of Salmonella enterica ser. Poona and Listeria monocytogenes on fresh-cut “Maradol” red papaya (Carica papaya L) treated with UV-C light and malic acid. J Verbrauch Lebensm 2013. [DOI: 10.1007/s00003-013-0808-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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23
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Gyawali R, Ibrahim SA. Impact of plant derivatives on the growth of foodborne pathogens and the functionality of probiotics. Appl Microbiol Biotechnol 2012; 95:29-45. [DOI: 10.1007/s00253-012-4117-x] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2012] [Revised: 04/17/2012] [Accepted: 04/17/2012] [Indexed: 02/07/2023]
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Kataoka A, Enache E, Sohail M, Elliott PH, Black DG. Inactivation of Shiga toxin-producing Escherichia coli in single-strength lemon and lime juices containing preservatives. J Food Prot 2011; 74:1746-50. [PMID: 22004825 DOI: 10.4315/0362-028x.jfp-11-083] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The objective of this study was to determine the inactivation of non-O157 Shiga toxin-producing Escherichia coli (STEC) serotypes in comparison with O157 STEC in commercially produced, shelf-stable lemon and lime juices. The present validation tests confirmed that storage of the juices containing preservatives at room temperatures (22°C) for 3 days (72 h) ensures a >6-log reduction of O26, O45, O103, O111, O121, O145, and O157 STEC. These results demonstrate that non-O157 STEC had survival abilities comparable to those of E. coli O157:H7 strains in acidic food products such as lemon and lime juices (pH 2.5 ± 0.1); therefore, the storage conditions deemed to inactivate E. coli O157:H7 similarly inactivate the non-O157 serotypes.
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Affiliation(s)
- Ai Kataoka
- Grocery Manufacturers Association, 1350 I Street N.W., Suite 300, Washington, DC 20005, USA
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RAYBAUDI-MASSILIA ROSAM, MOSQUEDA-MELGAR JONATHAN, SOBRINO-LÓPEZ ANGEL, MARTIN-BELLOSO OLGA. INACTIVATION OFLISTERIA MONOCYTOGENES,SALMONELLA ENTERITIDISANDESCHERICHIA COLIO157:H7 AND SHELF LIFE EXTENSION OF FRESH-CUT PEARS USING MALIC ACID AND QUALITY STABILIZING COMPOUNDS. J FOOD QUALITY 2009. [DOI: 10.1111/j.1745-4557.2009.00263.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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27
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Salinomycin and citric acid in combination demonstrate bactericidal activity against Gram-negative bacteria. ANN MICROBIOL 2009. [DOI: 10.1007/bf03175153] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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28
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Raybaudi-Massilia RM, Mosqueda-Melgar J, Soliva-Fortuny R, Martín-Belloso O. Control of Pathogenic and Spoilage Microorganisms in Fresh-cut Fruits and Fruit Juices by Traditional and Alternative Natural Antimicrobials. Compr Rev Food Sci Food Saf 2009; 8:157-180. [DOI: 10.1111/j.1541-4337.2009.00076.x] [Citation(s) in RCA: 200] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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29
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RAYBAUDI-MASSILIA ROSAM, MOSQUEDA-MELGAR JONATHAN, SOBRINO-LÓPEZ ANGEL, SOLIVA-FORTUNY ROBERT, MARTÍN-BELLOSO OLGA. USE OF MALIC ACID AND OTHER QUALITY STABILIZING COMPOUNDS TO ASSURE THE SAFETY OF FRESH-CUT “FUJI” APPLES BY INACTIVATION OFLISTERIA MONOCYTOGENES,SALMONELLAENTERITIDIS ANDESCHERICHIA COLIO157:H7. J Food Saf 2009. [DOI: 10.1111/j.1745-4565.2009.00153.x] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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30
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Enache E, Chen Y, Elliott PH. Inactivation of Escherichia coli O157:H7 in single-strength lemon and lime juices. J Food Prot 2009; 72:235-40. [PMID: 19350967 DOI: 10.4315/0362-028x-72.2.235] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Survival of a five-strain mixture of stationary phase (nonadapted) and acid-adapted Escherichia coli O157:H7 in single-strength lemon and lime juices was evaluated at room temperature (22 degrees C). The juices were reconstituted from concentrates that contained no preservatives and intrinsic pH values of 2.5 to 2.6 and titratable acidities of 4.51 to 4.53% (wt/vol, citric acid). A greater than 5-log reduction of stationary-phase cells was achieved in both lemon and lime juices after 72 h of incubation. Similar log reductions were obtained when the reconstituted juices were adjusted to pH 2.7, which is above the highest value normally observed in juice processing plants during the reconstitution of single-strength lemon or lime juice from concentrates. Lemon juice had a significantly higher inhibitory effect (P < 0.05) on E. coli O157:H7 than did lime juice. Validation tests with commercially produced shelf-stable lemon and lime juices confirmed that storage of the juices at room temperature (22 degrees C) for 3 days may be an alternative to heat treatment to ensure the 5-log reduction of vegetative pathogens of concern required for the products under the U.S. Food and Drug Administration juice hazard analysis and critical control point regulations.
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Affiliation(s)
- Elena Enache
- Grocery Manufacturers Association, 1350 I Street NW, Suite 300, Washington, DC 20005, USA.
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31
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Raybaudi-Massilia RM, Mosqueda-Melgar J, Martín-Belloso O. Antimicrobial activity of malic acid against Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 in apple, pear and melon juices. Food Control 2009. [DOI: 10.1016/j.foodcont.2008.02.009] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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32
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Midorikawa Y, Newton PN, Nakamura S, Phetsouvanh R, Midorikawa K. A phenomenon useful for the detection of Salmonella implementing a device from citrus extracts. Trop Med Health 2009. [DOI: 10.2149/tmh.2008-29] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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Abstract
Contaminated food continues to be the principal vehicle for transmission of Escherichia coli O157:H7 and other Shiga toxin-producing E. coli (STEC) to humans. A large number of foods, including those associated with outbreaks (alfalfa sprouts, fresh produce, beef, and unpasteurized juices), have been the focus of intensive research studies in the past few years (2003 to 2006) to assess the prevalence and identify effective intervention and inactivation treatments for these pathogens. Recent analyses of retail foods in the United States revealed E. coli O157:H7 was present in 1.5% of alfalfa sprouts and 0.17% of ground beef but not in some other foods examined. Differences in virulence patterns (presence of both stx1 and stx2 genes versus one stx gene) have been observed among isolates from beef samples obtained at the processing plant compared with retail outlets. Research has continued to examine survival and growth of STEC in foods, with several models being developed to predict the behavior of the pathogen under a wide range of environmental conditions. In an effort to develop effective strategies to minimize contamination, several influential factors are being addressed, including elucidating the underlying mechanism for attachment and penetration of STEC into foods and determining the role of handling practices and processing operations on cross-contamination between foods. Reports of some alternative nonthermal processing treatments (high pressure, pulsed-electric field, ionizing radiation, UV radiation, and ultrasound) indicate potential for inactivating STEC with minimal alteration to sensory and nutrient characteristics. Antimicrobials (e.g., organic acids, oxidizing agents, cetylpyridinium chloride, bacteriocins, acidified sodium chlorite, natural extracts) have varying degrees of efficacy as preservatives or sanitizing agents on produce, meat, and unpasteurized juices. Multiple-hurdle or sequential intervention treatments have the greatest potential to minimize transmission of STEC in foods.
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Affiliation(s)
- Marilyn C Erickson
- Center for Food Safety, Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797, USA
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Kingsly RP, Goyal RK, Manikantan MR, Ilyas SM. Effects of pretreatments and drying air temperature on drying behaviour of peach slice. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.2006.01210.x] [Citation(s) in RCA: 140] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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DIPERSIO PATRICIAA, KENDALL PATRICIAA, SOFOS JOHNN. SENSORY EVALUATION OF HOME DRIED FRUIT PREPARED USING TREATMENTS THAT ENHANCE DESTRUCTION OF PATHOGENIC BACTERIA. J FOOD QUALITY 2006. [DOI: 10.1111/j.1745-4557.2006.00055.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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