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Lim JS, Ha JW. Growth-Inhibitory Effect of X-ray Irradiation on Gram-Negative and Gram-Positive Pathogens in Apple, Orange, and Tomato Juices. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02686-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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2
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Pereira C, Costa P, Duarte J, Balcão VM, Almeida A. Phage therapy as a potential approach in the biocontrol of pathogenic bacteria associated with shellfish consumption. Int J Food Microbiol 2020; 338:108995. [PMID: 33316593 DOI: 10.1016/j.ijfoodmicro.2020.108995] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 11/18/2020] [Accepted: 11/20/2020] [Indexed: 12/17/2022]
Abstract
Infectious human diseases acquired from bivalve shellfish consumption constitute a public health threat. These health threats are largely related to the filter-feeding phenomenon, by which bivalve organisms retain and concentrate pathogenic bacteria from their surrounding waters. Even after depuration, bivalve shellfish are still involved in outbreaks caused by pathogenic bacteria, which increases the demand for new and efficient strategies to control transmission of shellfish infection. Bacteriophage (or phage) therapy represents a promising, tailor-made approach to control human pathogens in bivalves, but its success depends on a deep understanding of several factors that include the bacterial communities present in the harvesting waters, the appropriate selection of phage particles, the multiplicity of infection that produces the best bacterial inactivation, chemical and physical factors, the emergence of phage-resistant bacterial mutants and the life cycle of bivalves. This review discusses the need to advance phage therapy research for bivalve decontamination, highlighting their efficiency as an antimicrobial strategy and identifying critical aspects to successfully apply this therapy to control human pathogens associated with bivalve consumption.
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Affiliation(s)
- Carla Pereira
- Department of Biology & CESAM, Campus Universitário de Santiago, Universidade de Aveiro, 3810-193 Aveiro, Portugal.
| | - Pedro Costa
- Department of Biology & CESAM, Campus Universitário de Santiago, Universidade de Aveiro, 3810-193 Aveiro, Portugal
| | - João Duarte
- Department of Biology & CESAM, Campus Universitário de Santiago, Universidade de Aveiro, 3810-193 Aveiro, Portugal
| | - Victor M Balcão
- Department of Biology & CESAM, Campus Universitário de Santiago, Universidade de Aveiro, 3810-193 Aveiro, Portugal; PhageLab-Laboratory of Biofilms and Bacteriophages, University of Sorocaba, 18023-000 Sorocaba, São Paulo, Brazil
| | - Adelaide Almeida
- Department of Biology & CESAM, Campus Universitário de Santiago, Universidade de Aveiro, 3810-193 Aveiro, Portugal.
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3
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The efficacy of X-ray doses on Vibrio vulnificus in pure culture and Vibrio parahaemolyticus in pure culture and inoculated farm raised live oysters (Crassostrea virginica) with different acceleration voltages. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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4
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Jeon MJ, Ha JW. Synergistic bactericidal effect and mechanism of X-ray irradiation and citric acid combination against food-borne pathogens on spinach leaves. Food Microbiol 2020; 91:103543. [PMID: 32539944 DOI: 10.1016/j.fm.2020.103543] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2019] [Revised: 04/05/2020] [Accepted: 05/03/2020] [Indexed: 01/24/2023]
Abstract
In this study, we investigated the antimicrobial activity of the X-ray irradiation and citric acid (CA) combination against Escherichia coli O157:H7 and Listeria monocytogenes on the surface of spinach leaves and elucidated the mechanisms underlying their synergistic interaction. Upon treatment with 0.3 kGy X-ray irradiation and 1% CA combination, the cell counts of E. coli O157:H7 and L. monocytogenes reduced by 4.23 and 3.69 log CFU/mL on spinach leaves, respectively. The synergistic reduction in the cell counts of E. coli O157:H7 and L. monocytogenes by the combination treatment was 0.95 and 1.14 log units, respectively. The X-ray and CA combination exerts its antimicrobial effect by damaging the bacterial cell membrane and enhancing the generation of intracellular reactive oxygen species in the pathogens. The enhanced bactericidal effect of the combination treatment may not be due to the loss of intracellular enzyme activity. We also evaluated the effect of the combination treatment on the quality attributes of spinach leaves. The combination treatment did not result in adverse changes in color and texture of spinach leaves. These results demonstrate the potential of citric acid and X-ray irradiation combination for decontaminating foodborne pathogens on fresh produce.
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Affiliation(s)
- Min-Jin Jeon
- Department of Food Science and Biotechnology, Global K-Food Research Center, Hankyong National University, Anseong-si, 17579, South Korea
| | - Jae-Won Ha
- Department of Food Science and Biotechnology, Global K-Food Research Center, Hankyong National University, Anseong-si, 17579, South Korea.
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5
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Ndraha N, Wong HC, Hsiao HI. Managing the risk of Vibrio parahaemolyticus infections associated with oyster consumption: A review. Compr Rev Food Sci Food Saf 2020; 19:1187-1217. [PMID: 33331689 DOI: 10.1111/1541-4337.12557] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 02/15/2020] [Accepted: 03/02/2020] [Indexed: 12/15/2022]
Abstract
Vibrio parahaemolyticus is a Gram-negative bacterium that is naturally present in the marine environment. Oysters, which are water filter feeders, may accumulate this pathogen in their soft tissues, thus increasing the risk of V. parahaemolyticus infection among people who consume oysters. In this review, factors affecting V. parahaemolyticus accumulation in oysters, the route of the pathogen from primary production to consumption, and the potential effects of climate change were discussed. In addition, intervention strategies for reducing accumulation of V. parahaemolyticus in oysters were presented. A literature review revealed the following information relevant to the present study: (a) managing the safety of oysters (for human consumption) from primary production to consumption remains a challenge, (b) there are multiple factors that influence the concentration of V. parahaemolyticus in oysters from primary production to consumption, (c) climate change could possibly affect the safety of oysters, both directly and indirectly, placing public health at risk, (d) many intervention strategies have been developed to control and/or reduce the concentration of V. parahaemolyticus in oysters to acceptable levels, but most of them are mainly focused on the downstream steps of the oyster supply chain, and (c) although available regulation and/or guidelines governing the safety of oyster consumption are mostly available in developed countries, limited food safety information is available in developing countries. The information provided in this review may serve as an early warning for managing the future effects of climate change on the safety of oyster consumption.
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Affiliation(s)
- Nodali Ndraha
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan (R.O.C.)
| | - Hin-Chung Wong
- Department of Microbiology, Soochow University, Taipei, Taiwan (R.O.C.)
| | - Hsin-I Hsiao
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan (R.O.C.).,Institute of Food Safety and Risk Management, National Taiwan Ocean University, Keelung, Taiwan (R.O.C.)
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7
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Application of X-ray for inactivation of foodborne pathogens in ready-to-eat sliced ham and mechanism of the bactericidal action. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.09.034] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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8
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Growth-Inhibitory Effect of d-Tryptophan on Vibrio spp. in Shucked and Live Oysters. Appl Environ Microbiol 2018; 84:AEM.01543-18. [PMID: 30030231 DOI: 10.1128/aem.01543-18] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2018] [Accepted: 07/11/2018] [Indexed: 11/20/2022] Open
Abstract
Vibrio vulnificus and Vibrio parahaemolyticus are important human pathogens that are frequently transmitted via consumption of contaminated raw oysters. A small amount of d-tryptophan (d-Trp) inhibits some foodborne pathogenic bacteria in high-salt environments. In this study, we aimed to evaluate the antibacterial effect of d-Trp on V. vulnificus and V. parahaemolyticus in culture media, artificial seawater, and shucked and live oysters. The effectiveness of d-Trp in growth inhibition of Vibrio spp. was highly dependent on environmental NaCl concentrations. Higher levels of NaCl (>4.0%) with d-Trp (>20 mM) resulted in higher and more consistent growth inhibition of both Vibrio spp. Treatment with 40 mM d-Trp significantly (P < 0.05) reduced viable V. parahaemolyticus cell counts in tryptic soy broth (TSB) with >4.0% NaCl at 25°C. In contrast, V. vulnificus was more sensitive to d-Trp (20 mM) than V. parahaemolyticus d-Trp (40 mM) treatment with NaCl (>4.5%) significantly (P < 0.05) inhibited the growth of V. parahaemolyticus and V. vulnificus in shucked oysters immersed in peptone water at 25°C throughout a 48-h incubation period. In artificial seawater, d-Trp exhibited a stronger growth-inhibitory effect on V. vulnificus and V. parahaemolyticus at 25°C than in TSB at the same level of salinity and inhibited the growth of both V. parahaemolyticus and V. vulnificus in live oysters at 25°C for 48 h. Furthermore, we tested the synergistic effect of d-Trp and salinity on the inhibition of total viable bacterial counts (TVC) at refrigeration temperature. d-Trp (40 mM) inhibited the growth of TVC in shucked oysters immersed in artificial seawater at 4°C. Therefore, these results revealed that d-Trp will serve as a novel and alternative food preservative to control Vibrio spp. in live oysters at ambient temperature and to extend the shelf-life of shucked oysters at refrigeration temperature.IMPORTANCE Oysters are the primary transmission vehicles for human Vibrio infections. Raw oyster consumption is frequently associated with gastroenteritis. The current postharvest methods, such as high-pressure processing, used to control Vibrio spp. in fresh oysters are still insufficient because of limited facilities, high cost, and potential adverse effects on production. We demonstrate that adding a small amount of d-tryptophan (d-Trp) inhibits the growths of Vibrio parahaemolyticus and Vibrio vulnificus in a high-salt environment at even ambient temperature. We further investigated the d-Trp treatment conditions and clarified the relationship between salt and d-Trp concentrations for optimal growth-inhibitory effect of Vibrio spp. The results will be useful for enhancing the effectiveness of d-Trp by increasing salinity levels. Furthermore, in a nutrientfree environment (artificial seawater), a stronger inhibitory effect could be observed at relatively lower salinity levels, indicating that d-Trp may be regarded as effective food preservation in terms of salinity reduction. Therefore, we suggest the use of exogenous d-Trp in a seawater environment as a novel and effective strategy not only for controlling Vibrio in live oysters at even ambient temperature but also for effectively retarding spoilage bacterial growth and extending the shelf life of shucked oysters at refrigeration temperature.
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Huang M, Zhang M, Bhandari B. Recent development in the application of alternative sterilization technologies to prepared dishes: A review. Crit Rev Food Sci Nutr 2018; 59:1188-1196. [DOI: 10.1080/10408398.2017.1421140] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Mengsha Huang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, China
- International Joint Laboratory on Food Safety, Jiangnan University, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
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10
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Applications of electromagnetic fields for nonthermal inactivation of microorganisms in foods: An overview. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.02.014] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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11
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Ha TMH, Yong D, Lee EMY, Kumar P, Lee YK, Zhou W. Activation and inactivation of Bacillus pumilus spores by kiloelectron volt X-ray irradiation. PLoS One 2017; 12:e0177571. [PMID: 28493969 PMCID: PMC5426783 DOI: 10.1371/journal.pone.0177571] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2016] [Accepted: 04/28/2017] [Indexed: 11/30/2022] Open
Abstract
In this study, we investigated the inactivation efficacy of endospore-forming bacteria, Bacillus pumilus, irradiated by low-energy X-rays of different beam qualities. The different low-energy X-rays studied had cut-off energies of 50, 100 and 150 keV. Bacillus pumilus spores (in biological indicator strips) were irradiated at step doses between 6.5 to 390 Gy. The resulting bacteria populations were then quantified by a pour plate method. Results showed that X-rays of lower energies were more effective in inactivating bacterial spores. In addition, an increment in bacterial population was observed at doses below 13Gy. We attributed this increase to a radiation-induced activation of bacterial spores. Four kinetic models were then evaluated for their prediction of bacterial spore behavior under irradiation. This included: (i) first-order kinetics model; (ii) Shull model; (iii) Sapru model; and (iv) probabilistic model. From R2 and AIC analyses, we noted that the probabilistic model performed the best, followed by the Sapru model. We highlighted that for simplicity in curve fitting the Sapru model should be used instead of the probabilistic model. A 12-log reduction in bacterial population (corresponding to a sterility assurance level of 10−6 as required in the sterilization of medical devices) was computed to be achievable at doses of 1000, 1600 and 2300 Gy for the three different X-ray cut-off energies respectively. These doses are an order in magnitude lesser than that required in gamma irradiation. This highlights the applicability of cheaper and safer table-top X-ray sources for sterilization application.
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Affiliation(s)
- Thi Mai Hoa Ha
- Singapore Institute of Manufacturing Technology, Singapore, Singapore
- * E-mail:
| | - Derrick Yong
- Singapore Institute of Manufacturing Technology, Singapore, Singapore
| | - Elizabeth Mei Yin Lee
- Singapore Institute of Manufacturing Technology, Singapore, Singapore
- School of Electrical and Electronic Engineering, Nanyang Technological University, Singapore, Singapore
| | - Prathab Kumar
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore, Singapore
| | - Yuan Kun Lee
- Department of Microbiology, National University of Singapore, Singapore, Singapore
| | - Weibiao Zhou
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore, Singapore
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12
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Wu Y, Chang S, Nannapaneni R, Zhang Y, Coker R, Mahmoud BS. The effects of X-ray treatments on bioaccumulated murine norovirus-1 (MNV-1) and survivability, inherent microbiota, color, and firmness of Atlantic oysters (Crassostrea virginica) during storage at 5 °C for 20 days. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.10.036] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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13
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Pereira C, Moreirinha C, Teles L, Rocha RJM, Calado R, Romalde JL, Nunes ML, Almeida A. Application of phage therapy during bivalve depuration improves Escherichia coli decontamination. Food Microbiol 2016; 61:102-112. [PMID: 27697159 DOI: 10.1016/j.fm.2016.09.003] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2016] [Revised: 07/15/2016] [Accepted: 09/04/2016] [Indexed: 11/29/2022]
Abstract
The present study investigated the potential application of the bacteriophage (or phage) phT4A, ECA2 and the phage cocktail phT4A/ECA2 to decrease the concentration of Escherichia coli during the depuration of natural and artificially contaminated cockles. Depuration in static seawater at multiplicity of infection (MOI) of 1 with single phage suspensions of phT4A and ECA2 was the best condition, as it decreased by ∼2.0 log CFU/g the concentration of E. coli in artificially contaminated cockles after a 4 h of treatment. When naturally contaminated cockles were treated in static seawater with single phage suspensions and the phage cocktail, similar decreases in the concentration of E. coli (∼0.7 log CFU/g) were achieved. However, when employing the phage cocktail, a longer treatment time was required to obtain comparable results to those achieved when using single phage suspensions. When naturally contaminated cockles were depurated with phage phT4A in a recirculated seawater system (mimicking industrial depuration conditions), a 0.6 log CFU/g reduction of E. coli was achieved after a 2 h of treatment. When the depuration process was performed without phage addition, a 4 h treatment was necessary to obtain a similar decrease. By combining phage therapy and depuration procedures, a reduction in bivalves depuration period can be achieved for, thus decreasing the cost associated with this procedure and even enhance the quality and safety of depurated bivalves destined for human consumption.
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Affiliation(s)
- Carla Pereira
- Department of Biology & CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal
| | - Catarina Moreirinha
- Department of Biology & CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal
| | - Luís Teles
- Department of Biology & CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal
| | - Rui J M Rocha
- Department of Biology & CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal
| | - Ricardo Calado
- Department of Biology & CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal
| | - Jesús L Romalde
- Departamento de Microbiología e Parasitología, CIBUS-Facultad de Biologia, Universidade de Santiago de Compostela, Campus Vida s/n., 15782 Santiago de Compostela, Spain
| | - Maria L Nunes
- CIIMAR/CIMAR - Centro de Investigação Marinha e Ambiental, Rua dos Bragas, 289, 4050-123 Porto, Portugal
| | - Adelaide Almeida
- Department of Biology & CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal.
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14
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Park JH, Lee B, Jo Y, Choi SH. Role of extracellular matrix protein CabA in resistance of Vibrio vulnificus biofilms to decontamination strategies. Int J Food Microbiol 2016; 236:123-9. [PMID: 27485973 DOI: 10.1016/j.ijfoodmicro.2016.07.032] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2016] [Revised: 07/22/2016] [Accepted: 07/27/2016] [Indexed: 11/29/2022]
Abstract
Biofilms are recalcitrant and raise safety problems in the food industry. In this study, the role of CabA, an extracellular matrix protein, in the resistance of the biofilms of Vibrio vulnificus, a foodborne pathogen, to decontamination strategies was investigated. Biofilms of the cabA mutant revealed reduced resistance to detachment by vibration and disinfection by sodium hypochlorite compared to the biofilms of the parental wild type in vitro. The reduced resistance of the cabA mutant biofilms was complemented by introducing a recombinant cabA, indicating that the reduced resistance of the cabA mutant biofilms is caused by the inactivation of cabA. The expression of cabA was induced in cells bound to oyster, the primary vehicle of the pathogen. The cabA mutant biofilms on oyster are defective in biomass and resistance to detachment and disinfection. The bacterial cells in the wild-type biofilms are clustered by filaments which are not apparent in the cabA mutant biofilms. The combined results indicated that CabA contributes to the structural integrity of V. vulnificus biofilms possibly by forming filaments in the matrix and thus rendering the biofilms robust, suggesting that CabA could be a target to control V. vulnificus biofilms on oyster.
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Affiliation(s)
- Jin Hwan Park
- National Research Laboratory of Molecular Microbiology and Toxicology, Department of Agricultural Biotechnology, and Center for Food Safety and Toxicology, Seoul National University, Seoul 08826, South Korea
| | - Byungho Lee
- National Research Laboratory of Molecular Microbiology and Toxicology, Department of Agricultural Biotechnology, and Center for Food Safety and Toxicology, Seoul National University, Seoul 08826, South Korea
| | - Youmi Jo
- National Research Laboratory of Molecular Microbiology and Toxicology, Department of Agricultural Biotechnology, and Center for Food Safety and Toxicology, Seoul National University, Seoul 08826, South Korea
| | - Sang Ho Choi
- National Research Laboratory of Molecular Microbiology and Toxicology, Department of Agricultural Biotechnology, and Center for Food Safety and Toxicology, Seoul National University, Seoul 08826, South Korea.
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15
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Wu Y, Chang S, Nannapaneni R, Coker R, Haque Z, Mahmoud BS. The efficacy of X-ray doses on murine norovirus-1 (MNV-1) in pure culture, half-shell oyster, salmon sushi, and tuna salad. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.12.018] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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Baker GL. Food Safety Impacts from Post-Harvest Processing Procedures of Molluscan Shellfish. Foods 2016; 5:E29. [PMID: 28231124 PMCID: PMC5302340 DOI: 10.3390/foods5020029] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2016] [Revised: 04/01/2016] [Accepted: 04/07/2016] [Indexed: 11/22/2022] Open
Abstract
Post-harvest Processing (PHP) methods are viable food processing methods employed to reduce human pathogens in molluscan shellfish that would normally be consumed raw, such as raw oysters on the half-shell. Efficacy of human pathogen reduction associated with PHP varies with respect to time, temperature, salinity, pressure, and process exposure. Regulatory requirements and PHP molluscan shellfish quality implications are major considerations for PHP usage. Food safety impacts associated with PHP of molluscan shellfish vary in their efficacy and may have synergistic outcomes when combined. Further research for many PHP methods are necessary and emerging PHP methods that result in minimal quality loss and effective human pathogen reduction should be explored.
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Affiliation(s)
- George L Baker
- University of Florida, 104 Aquatic Food Products Laboratory, Gainesville, FL 32611-0370, USA.
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17
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Porsby CH, Gram L. Phaeobacter inhibens as biocontrol agent against Vibrio vulnificus in oyster models. Food Microbiol 2016; 57:63-70. [PMID: 27052703 DOI: 10.1016/j.fm.2016.01.005] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2015] [Accepted: 01/11/2016] [Indexed: 10/22/2022]
Abstract
Molluscan shellfish can cause food borne diseases and here we investigated if addition of Vibrio-antagonising bacteria could reduce Vibrio vulnificus in model oyster systems and prevent its establishment in live animals. Phaeobacter inhibens, which produces an antibacterial compound, tropodithietic acid (TDA), inhibited V. vulnificus as did pure TDA (MIC of 1-3.9 μM). P. inhibens DSM 17395 (at 10(6) cfu/ml) eradicated 10(5) cfu/ml V. vulnificus CMCP6 (a rifampicin resistant variant) from a co-culture oyster model system (oyster juice) whereas the pathogen grew to 10(7) cfu/ml when co-cultured with a TDA negative Phaeobacter mutant. P. inhibens grew well in oyster juice to 10(8) CFU/ml and sterile filtered samples from these cultures were inhibitory to Vibrio spp. P. inhibens established itself in live European flat oysters (Ostrea edulis) and remained at 10(5) cfu/g for five days. However, the presence of P. inhibens could not prevent subsequently added V. vulnificus from entering the live animals, likely because of too low levels of the biocontrol strain. Whilst the oyster model studies provided indication that P. inhibens DSM 17395 could be a good candidate as biocontrol agent against V. vulnificus further optimization is need in the actual animal rearing situation.
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Affiliation(s)
- Cisse Hedegaard Porsby
- Department of Systems Biology, Technical University of Denmark, Matematikorvet, bldg. 301, DK-2800, Kgs. Lyngby, Denmark
| | - Lone Gram
- Department of Systems Biology, Technical University of Denmark, Matematikorvet, bldg. 301, DK-2800, Kgs. Lyngby, Denmark.
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18
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Fang L, Wolmarans B, Kang M, Jeong KC, Wright AC. Application of chitosan microparticles for reduction of vibrio species in seawater and live oysters (Crassostrea virginica). Appl Environ Microbiol 2015; 81:640-7. [PMID: 25381244 PMCID: PMC4277561 DOI: 10.1128/aem.02856-14] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2014] [Accepted: 11/04/2014] [Indexed: 11/20/2022] Open
Abstract
Human Vibrio infections associated with consumption of raw shellfish greatly impact the seafood industry. Vibrio cholerae-related disease is occasionally attributed to seafood, but V. vulnificus and V. parahaemolyticus are the primary targets of postharvest processing (PHP) efforts in the United States, as they pose the greatest threat to the industry. Most successful PHP treatments for Vibrio reduction also kill the molluscs and are not suitable for the lucrative half-shell market, while nonlethal practices are generally less effective. Therefore, novel intervention strategies for Vibrio reduction are needed for live oyster products. Chitosan is a bioactive derivative of chitin that is generally recognized as safe as a food additive by the FDA, and chitosan microparticles (CMs) were investigated in the present study as a potential PHP treatment for live oyster applications. Treatment of broth cultures with 0.5% (wt/vol) CMs resulted in growth cessation of V. cholerae, V. vulnificus, and V. parahaemolyticus, reducing culturable levels to nondetectable amounts after 3 h in three independent experiments. Furthermore, a similar treatment in artificial seawater at 4, 25, and 37°C reduced V. vulnificus levels by ca. 7 log CFU/ml after 24 h of exposure, but 48 h of exposure and elevated temperature were required to achieve similar results for V. parahaemolyticus and V. cholerae. Live oysters that either were artificially inoculated or contained natural populations of V. vulnificus and V. parahaemolyticus showed significant and consistent reductions following CM treatment (5%) compared to the amounts in the untreated controls. Thus, the results strongly support the promising potential for the application of CMs as a PHP treatment to reduce Vibrio spp. in intact live oysters.
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Affiliation(s)
- Lei Fang
- Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida, USA
| | - Bernhard Wolmarans
- Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida, USA
| | - Minyoung Kang
- Department of Animal Sciences and Emerging Pathogens Institute, University of Florida, Gainesville, Florida, USA
| | - Kwang C Jeong
- Department of Animal Sciences and Emerging Pathogens Institute, University of Florida, Gainesville, Florida, USA
| | - Anita C Wright
- Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida, USA
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20
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Moosekian SR, Jeong S, Ryser ET. Inactivation of sanitizer-injured Escherichia coli O157:H7 on baby spinach using X-ray irradiation. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.08.024] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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21
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Effect of temperature on the growth kinetics and predictive growth model of Aeromonas hydrophila on squid (Sepioteuthis sepioidea). Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-014-0043-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
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22
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Mahmoud BSM. Controlling Vibrio vulnificus and spoilage bacteria in fresh shucked oysters using natural antimicrobials. Lett Appl Microbiol 2013; 58:1-7. [PMID: 24001001 DOI: 10.1111/lam.12152] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2013] [Revised: 08/26/2013] [Accepted: 08/26/2013] [Indexed: 11/30/2022]
Abstract
UNLABELLED This study evaluated the efficacy of grape seed extract (GE), citric acid (CA) and lactic acid (LA) on the inactivation of Vibrio vulnificus and inherent microflora in fresh shucked oysters. The minimum inhibitory concentration (MIC) of GE, CA or LA against V. vulnificus was determined. Furthermore, the shucked oysters were artificially inoculated with V. vulnificus. The inoculated shucked oysters (25 g) were then dipped in 250 ml GE, CA or LA solutions for 10 min. The population of V. vulnificus in shucked oysters was determined. The effects of the treatments with GE, CA or LA solutions on the inherent microbiota in fresh shucked oysters during storage at 5°C for 20 days were also studied. The MICs of GE, CA or LA against V. vulnificus were 10.0, 5.0 or 1.0 mg ml(-1), respectively. The concentrations of 500, 300 or 150 mg ml(-1) GE, CA or LA solutions were needed to reduce the population of V. vulnificus to below the detection level (1.0 log g(-1)). Treatment with 500, 300, 150 mg ml(-1) GE, CA or LA significantly reduced the initial inherent microbiota in fresh shucked oysters, and inherent levels were significantly (P < 0.05) lower than the control sample throughout refrigerated storage for 20 days. SIGNIFICANCE AND IMPACT OF THE STUDY Oysters filter large volume of seawater during their feeding activities that concentrate bacteria such as Vibrio vulnificus in their body. The presence of V. vulnificus in oysters has a serious impact on public health and international trade. There is increasing concern over the use of chemical preservatives. Furthermore, the food industry is looking for new natural preservation methods. This study indicated that lactic acid and citric acid wash solutions could offer an inexpensive, natural and strong approach to control V. vulnificus and spoilage bacteria in fresh shucked for the oyster industry.
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Affiliation(s)
- B S M Mahmoud
- Experimental Seafood Processing Laboratory, Coastal Research & Extension Center, Mississippi State University, Pascagoula, MS, USA
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Ye M, Huang Y, Gurtler JB, Niemira BA, Sites JE, Chen H. Effects of pre- or post-processing storage conditions on high-hydrostatic pressure inactivation of Vibrio parahaemolyticus and V. vulnificus in oysters. Int J Food Microbiol 2013; 163:146-52. [DOI: 10.1016/j.ijfoodmicro.2013.02.019] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2012] [Revised: 02/17/2013] [Accepted: 02/18/2013] [Indexed: 10/27/2022]
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Mahmoud BS. Effect of X-Ray Treatments on Pathogenic Bacteria, Inherent Microbiota, Color, and Texture on Parsley Leaves. Foodborne Pathog Dis 2012; 9:922-7. [DOI: 10.1089/fpd.2012.1191] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Barakat S.M. Mahmoud
- Coastal Research & Extension Center, Mississippi State University, Pascagoula, Mississippi
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Ye M, Huang Y, Chen H. Inactivation of Vibrio parahaemolyticus and Vibrio vulnificus in oysters by high-hydrostatic pressure and mild heat. Food Microbiol 2012; 32:179-84. [DOI: 10.1016/j.fm.2012.05.009] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2011] [Revised: 02/10/2012] [Accepted: 05/27/2012] [Indexed: 11/29/2022]
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26
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Park SY, Kim BY, Song HH, Ha SD. The synergistic effects of combined NaOCl, gamma irradiation and vitamin B1 on populations of Aeromonas hydrophila in squid. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.03.015] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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27
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Synergistic effect of ionizing radiation on chemical disinfectant treatments for reduction of natural microflora on seafood. Radiat Phys Chem Oxf Engl 1993 2012. [DOI: 10.1016/j.radphyschem.2011.12.051] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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28
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Mahmoud BSM. Control of Listeria monocytogenes and spoilage bacteria on smoked salmon during storage at 5 °C after X-ray irradiation. Food Microbiol 2012; 32:317-20. [PMID: 22986195 DOI: 10.1016/j.fm.2012.07.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2011] [Revised: 06/15/2012] [Accepted: 07/17/2012] [Indexed: 11/17/2022]
Abstract
In this study, smoked salmon fillets were artificially inoculated with Listeria monocytogenes (3.7 ± 0.2 log CFU g(-1)) and treated with X-ray irradiation generated by a RS 2400 X-ray machine (Rad Source Technologies Inc.) using doses of 0.0, 0.1, 0.5, 1.0, and 2.0 kGy. Unirradiated and irradiated samples were then stored at 5 °C for 35 days and tested for L. monocytogenes count after 0, 5, 10, 15, 20, 25, 30, and 35 days. Also, uninoculated-untreated and uninoculated-treated samples with the lowest and highest X-ray doses (0.1 and 2.0 kGy) were stored at 5 °C and examined for psychrotrophs and mesophiles counts after 0, 5, 10, 15, 20, 25, 30, and 35 days. The initial L. monocytogenes population (3.7 log CFU g(-1) ) was significantly (p < 0.05) reduced to an undetectable level (<1.0 log CFU g(-1)) by treatment with 1.0 kGy X-ray. Treatment with 0.1 kGy X-ray significantly reduced the initial psychrotrophs and mesophiles counts from 5.3 and 3.0 to 3.3 and 2.3, respectively. However, L. monocytogenes, psychrotrophs and mesophiles counts were gradually increased during storage. Treatment with 2.0 kGy X-ray kept the L. monocytogenes population under detectable level until 35 days. Treatment with 2.0 kGy X-ray kept the mesophiles and psychrotrophs counts within the acceptable level until 35 days. These results revealed that treatment with X-ray irradiation can significantly reduce the risk of listeriosis and extend the shelf life of smoked salmon during storage at 5 °C.
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Affiliation(s)
- Barakat S M Mahmoud
- Coastal Research & Extension Center, Mississippi State University, 3411 Frederic St., Pascagoula, MS 39567, USA.
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Mahmoud B, Coker R, Su YC. Reduction in Listeria monocytogenes and spoilage bacteria on smoked catfish using X-ray treatments. Lett Appl Microbiol 2012; 54:524-9. [DOI: 10.1111/j.1472-765x.2012.03242.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Effects of X-ray treatments on pathogenic bacteria, inherent microflora, color, and firmness on whole cantaloupe. Int J Food Microbiol 2012; 156:296-300. [PMID: 22560020 DOI: 10.1016/j.ijfoodmicro.2012.04.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2012] [Revised: 03/14/2012] [Accepted: 04/01/2012] [Indexed: 11/22/2022]
Abstract
Inactivation of inoculated Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on whole cantaloupes using X-ray at different doses (0.1, 0.5, 1.0, 1.5, and 2.0 kGy) was studied. The effect of X-ray on quality parameters (color and texture) of untreated and treated whole cantaloupes was instrumentally determined. The effect of X-ray on microflora counts (mesophilic counts, psychrotrophic counts and yeast and mold counts) of untreated and treated whole cantaloupes was also determined during storage at 22°C for 20 days. A mixture of three strains of each tested organism was spot inoculated (100 μl), separately, onto the surface (5 cm(2)) of cantaloupe rinds (approximately 8-9 log CFU ml(-1)) separately, air dried (60 min), and then treated with X-ray at 22°C and 55% relative humidity. Surviving bacterial populations on cantaloupe surfaces were evaluated using a nonselective medium (tryptic soy agar) with a selective medium overlay for each bacterium; E. coli O157:H7 (CT-SMAC agar), L. monocytogenes (MOA), and S. enterica and S. flexneri (XLD). More than a 5 log CFU reduction was achieved after treatment with 2.0 kGy X-ray, for all tested pathogens. No significant effect of X-ray treatment on cantaloupe color or firmness was detected. Furthermore, treatment with X-ray significantly reduced the initial inherent microflora on whole cantaloupes and inherent levels were significantly (p<0.05) lower than the control sample throughout storage for 20 days.
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Moosekian SR, Jeong S, Marks BP, Ryser ET. X-Ray Irradiation as a Microbial Intervention Strategy for Food. Annu Rev Food Sci Technol 2012; 3:493-510. [DOI: 10.1146/annurev-food-022811-101306] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
First recognized in 1895, X-ray irradiation soon became a breakthrough diagnostic tool for the dental and medical professions. However, the food industry remained slow to adopt X-ray irradiation as a means for controlling insects and microbial contaminants in food, instead using gamma and electron beam (E-beam) irradiation. However, the reinvention of X-ray machines with increased efficiency, combined with recent developments in legislation and engineering, is now allowing X-ray to actively compete with gamma irradiation and E-beam as a microbial reduction strategy for foods. This review summarizes the historical developments of X-rays and discusses the key technological advances over the past two decades that now have led to the development of several different X-ray irradiators capable of enhancing the safety and shelf life of many heat-sensitive products, including lettuce, spinach, tomatoes, and raw almonds, all of which have been linked to high profile outbreaks of foodborne illness.
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Affiliation(s)
- Scott R. Moosekian
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824;,
| | - Sanghyup Jeong
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824;,
| | - Bradley P. Marks
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824;,
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824;,
| | - Elliot T. Ryser
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824;,
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Kim HJ, Ha JH, Kim SW, Jo C, Park J, Ha SD. Effects of Combined Treatment of Sodium Hypochlorite/Ionizing Radiation and Addition of Vitamin B1 on Microbial Flora of Oyster and Short-Necked Clam. Foodborne Pathog Dis 2011; 8:825-30. [DOI: 10.1089/fpd.2010.0823] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Hyun-Joo Kim
- Department of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Ji-Hyoung Ha
- Department of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Seok-Won Kim
- Department of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Cheorun Jo
- Department of Animal Science and Technology, Chungnam National University, Daejeon, Republic of Korea
| | - Jiyong Park
- Department of Biotechnology, Yonsei University, Seodaemun-gu, Seoul, Republic of Korea
| | - Sang-Do Ha
- Department of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
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Mahmoud BS. The effects of X-ray radiation on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri inoculated on whole Roma tomatoes. Food Microbiol 2010; 27:1057-63. [DOI: 10.1016/j.fm.2010.07.009] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2010] [Revised: 07/06/2010] [Accepted: 07/08/2010] [Indexed: 10/19/2022]
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Mahmoud BSM. Effects of X-ray radiation on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri inoculated on shredded iceberg lettuce. Food Microbiol 2010; 27:109-14. [PMID: 19913700 DOI: 10.1016/j.fm.2009.09.003] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2009] [Revised: 09/06/2009] [Accepted: 09/10/2009] [Indexed: 11/24/2022]
Abstract
The main goal of this investigation was to study the efficacy of X-ray doses (0.1, 0.2, 0.3, 0.5, 0.75, 1.0, 1.5 and 2.0 kGy) on inoculated Escherichia coli O157: H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on shredded iceberg lettuce. The second goal was to study the effect of X-ray on the inherent microflora counts and visual color of shredded iceberg lettuce during storage at 4 degrees C for 30 days. Treatment with 1.0 kGy X-ray significantly reduced the population of E. coli O157: H7, L. monocytogenes, Salmonella enterica and S. flexneri on shredded iceberg lettuce by 4.4, 4.1, 4.8 and 4.4-log CFU 5 cm(-2), respectively. Furthermore, more than a 5 log CFU reduction of E. coli O157: H7, L. monocytogenes, S. enterica and S. flexneri was achieved with 2.0 kGy X-ray. Treatment with X-ray reduced the initial microflora on iceberg lettuce and kept them significantly (p < 0.05) lower than the control during storage at 4 degrees C and 90% RH for 30 days. Treatment with X-ray did not significantly (p > 0.05) change the green color of iceberg lettuce leaves. Treatment with X-ray significantly reduced selected pathogens and inherent microorganisms on shredded iceberg lettuce leaves, which could be a good alternative to other technologies for produce (lettuce) industry.
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Affiliation(s)
- Barakat S M Mahmoud
- Coastal Research & Extension Center, Mississippi State University, 3411 Frederic St, Pascagoula, MS 39567, USA.
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Mahmoud BS, Bachman G, Linton RH. Inactivation of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on spinach leaves by X-ray. Food Microbiol 2010; 27:24-8. [DOI: 10.1016/j.fm.2009.07.004] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2009] [Revised: 06/30/2009] [Accepted: 07/12/2009] [Indexed: 11/24/2022]
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Effect of X-ray treatments on inoculated Escherichia coli O157: H7, Salmonella enterica, Shigella flexneri and Vibrio parahaemolyticus in ready-to-eat shrimp. Food Microbiol 2009; 26:860-4. [DOI: 10.1016/j.fm.2009.05.013] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2009] [Revised: 05/24/2009] [Accepted: 05/25/2009] [Indexed: 11/22/2022]
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Mahmoud B. Inactivation effect of X-ray treatments onCronobacterspecies (Enterobacter sakazakii) in tryptic soy broth, skim milk, low-fat milk and whole-fat milk*. Lett Appl Microbiol 2009; 49:562-7. [DOI: 10.1111/j.1472-765x.2009.02706.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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