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Hua Z, Zhu MJ. Unlocking the Hidden Threat: Impacts of Surface Defects on the Efficacy of Sanitizers Against Listeria monocytogenes Biofilms on Food-contact Surfaces in Tree Fruit Packing Facilities. J Food Prot 2024; 87:100213. [PMID: 38176613 DOI: 10.1016/j.jfp.2023.100213] [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: 10/04/2023] [Revised: 12/18/2023] [Accepted: 12/28/2023] [Indexed: 01/06/2024]
Abstract
Food-contact surfaces showing signs of wear pose a substantial risk of Listeria monocytogenes contamination and may serve as persistent sources of cross-contamination in fresh produce packinghouses. This study offers a comprehensive exploration into the influence of surface defects on the efficacies of commonly used sanitizers against L. monocytogenes biofilms on major food-contact surfaces. The 7-day-old L. monocytogenes biofilms were cultivated on food-contact surfaces, including stainless steel, polyvinyl chloride, polyester, low-density polyethylene, and rubber, with and without defects and organic matter. Biofilms on those surfaces were subjected to treatments of 200 ppm chlorine, 400 ppm quaternary ammonium compound (QAC), or 160 ppm peroxyacetic acid (PAA). Results showed that surface defects significantly (P < 0.05) increased the population of L. monocytogenes in biofilms on non-stainless steel surfaces and compromised the efficacies of sanitizers against L. monocytogenes biofilms across various surface types. A 5-min treatment of 200 ppm chlorine caused 1.84-3.39 log10 CFU/coupon reductions of L. monocytogenes on worn surfaces, compared to 2.79-3.93 log10 CFU/coupon reduction observed on new surfaces. Similarly, a 5-min treatment with 400 ppm QAC caused 2.05-2.88 log10 CFU/coupon reductions on worn surfaces, compared to 2.51-3.66 log10 CFU/coupon reductions on new surfaces. Interestingly, PAA sanitization (160 ppm, 1 min) exhibited less susceptibility to surface defects, leading to 3.41-4.35 log10 CFU/coupon reductions on worn surfaces, in contrast to 3.68-4.64 log10 CFU/coupon reductions on new surfaces. Furthermore, apple juice soiling diminished the efficacy of sanitizers against L. monocytogenes biofilms on worn surfaces (P < 0.05). These findings underscore the critical importance of diligent equipment maintenance and thorough cleaning processes to effectively eliminate L. monocytogenes contamination on food-contact surfaces.
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Affiliation(s)
- Zi Hua
- School of Food Science, Washington State University, Pullman, WA 99164, USA
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, WA 99164, USA.
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2
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Kitsiou M, Purk L, Ioannou C, Wantock T, Sandison G, Harle T, Gutierrez-Merino J, Klymenko OV, Velliou E. On the evaluation of the antimicrobial effect of grape seed extract and cold atmospheric plasma on the dynamics of Listeria monocytogenes in novel multiphase 3D viscoelastic models. Int J Food Microbiol 2023; 406:110395. [PMID: 37734280 DOI: 10.1016/j.ijfoodmicro.2023.110395] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 06/30/2023] [Accepted: 08/20/2023] [Indexed: 09/23/2023]
Abstract
The demand for products that are minimally processed and produced in a sustainable way, without the use of chemical preservatives or antibiotics have increased over the last years. Novel non-thermal technologies such as cold atmospheric plasma (CAP) and natural antimicrobials such as grape seed extract (GSE) are attractive alternatives to conventional food decontamination methods as they can meet the above demands. The aim of this study was to investigate the microbial inactivation potential of GSE, CAP (in this case, a remote air plasma with an ozone-dominated RONS output) and their combination against L. monocytogenes on five different 3D in vitro models of varying rheological, structural, and biochemical composition. More specifically, we studied the microbial dynamics, as affected by 1 % (w/v) GSE, CAP or their combination, in three monophasic Xanthan Gum (XG) based 3D models of relatively low viscosity (1.5 %, 2.5 % and 5 % w/v XG) and in a biphasic XG/Whey Protein (WPI) and a triphasic XG/WPI/fat model. A significant microbial inactivation (comparable to liquid broth) was achieved in presence of GSE on the surface of all monophasic models regardless of their viscosity. In contrast, the GSE antimicrobial effect was diminished in the multiphasic systems, resulting to only a slight disturbance of the microbial growth. In contrast, CAP showed better antimicrobial potential on the surface of the complex multiphasic models as compared to the monophasic models. When combined, in a hurdle approach, GSE/CAP showed promising microbial inactivation potential in all our 3D models, but less microbial inactivation in the structurally and biochemically complex multiphasic models, with respect to the monophasic models. The level of inactivation also depended on the duration of the exposure to GSE. Our results contribute towards understanding the antimicrobial efficacy of GSE, CAP and their combination as affected by robustly controlled changes of rheological and structural properties and of the biochemical composition of the environment in which bacteria grow. Therefore, our results contribute to the development of sustainable food safety strategies.
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Affiliation(s)
- Melina Kitsiou
- School of Chemistry and Chemical Engineering, University of Surrey, Guildford GU2 7XH, UK; Centre for 3D Models of Health and Disease, Division of Surgery and Interventional Science, University College London, London W1W 7TY, UK
| | - Lisa Purk
- School of Chemistry and Chemical Engineering, University of Surrey, Guildford GU2 7XH, UK; Centre for 3D Models of Health and Disease, Division of Surgery and Interventional Science, University College London, London W1W 7TY, UK
| | - Christina Ioannou
- School of Chemistry and Chemical Engineering, University of Surrey, Guildford GU2 7XH, UK
| | - Thomas Wantock
- Fourth State Medicine Ltd, Longfield, Fernhurst, Haslemere, GU27 3HA, UK
| | - Gavin Sandison
- Fourth State Medicine Ltd, Longfield, Fernhurst, Haslemere, GU27 3HA, UK
| | - Thomas Harle
- Fourth State Medicine Ltd, Longfield, Fernhurst, Haslemere, GU27 3HA, UK
| | | | - Oleksiy V Klymenko
- School of Chemistry and Chemical Engineering, University of Surrey, Guildford GU2 7XH, UK
| | - Eirini Velliou
- School of Chemistry and Chemical Engineering, University of Surrey, Guildford GU2 7XH, UK; Centre for 3D Models of Health and Disease, Division of Surgery and Interventional Science, University College London, London W1W 7TY, UK.
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Davidovich-Young G, Wong-González E, De la Asunción-Romero R, Bustamante-Mora M. Effect of peeling, cutting, or shredding of lettuce, carrot, or potato on the efficacy of chlorine disinfection. FOOD SCI TECHNOL INT 2023:10820132231213671. [PMID: 37946496 DOI: 10.1177/10820132231213671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2023]
Abstract
Minimally processed vegetables are washed and subsequently disinfected by immersion in water solutions with antimicrobials which reduce the initial pathogenic or spoilage microbial load. Chlorine remains one of the most widely used disinfectants for vegetables and hence the importance of studying its properties. The aim of this study was to evaluate the effect of peeling, cutting, and shredding on the effectiveness of chlorine (200 ppm) as a disinfectant in lettuce, carrot, and potato. Three independent repetitions of each experiment were completed, and data was statistically analyzed. Results showed that the maintenance of the chlorine concentration in the disinfectant solution, over time, depended on the vegetables' preliminary processing technique (whole, peeled, cut, or shredded) (p < 0.05). In general, the disinfection treatments studied reduced Escherichia coli by 1-8 logs. The addition of chlorine in the disinfectant solution allowed greater reduction in E. coli than using water immersions (p < 0.05) and disinfection times longer than 5 min did not improve these microbiological reductions (p>0.05). The vegetables' subdivision (whole, peeled, cut, or shredded) can affect both E coli's reduction and the vegetables' residual chlorine concentration. No trend was observed in terms of sensory differences and their relationship to the vegetables' processing and disinfection. These results suggest that each facility must validate its disinfection processes, according to the conditions established on site and reduction goals related to initial microbial counts, vegetables' quality, processing operations, and other important aspects.
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Affiliation(s)
- Gabriela Davidovich-Young
- Escuela de Tecnología de Alimentos, Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San José, Costa Rica
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Ciudad Universitaria Rodrigo Facio, San José, Costa Rica
| | - Eric Wong-González
- Escuela de Tecnología de Alimentos, Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San José, Costa Rica
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Ciudad Universitaria Rodrigo Facio, San José, Costa Rica
| | - Ruth De la Asunción-Romero
- Escuela de Tecnología de Alimentos, Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San José, Costa Rica
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Ciudad Universitaria Rodrigo Facio, San José, Costa Rica
| | - Marta Bustamante-Mora
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Ciudad Universitaria Rodrigo Facio, San José, Costa Rica
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Wang W, Smith DJ, Ngo H, Jin ZT, Mitchell AE, Fan X. Lipid Oxidation and Volatile Compounds of Almonds as Affected by Gaseous Chlorine Dioxide Treatment to Reduce Salmonella Populations. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:5345-5357. [PMID: 36946919 DOI: 10.1021/acs.jafc.3c00267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
The effects of gaseous chlorine dioxide (ClO2) treatment, applied to inactivate Salmonella, on lipid oxidation, volatile compounds, and chlorate levels of dehulled almonds were evaluated during a 3 month accelerated storage at 39 °C. At treatment levels that yielded a 2.91 log reduction of Salmonella, ClO2 promoted lipid oxidation as indicated by increased peroxide values, total acid number, conjugated dienes, and thiobarbituric acid-reactive substances. Furthermore, several chlorine-containing volatile compounds including trichloromethane, 1-chloro-2-propanol, 1,1,1-trichloro-2-propanol, and 1,3-dichloro-2-propanol were identified in ClO2-treated samples. However, all the volatile chlorine-containing compounds decreased during the 3 months of storage. Chlorate (26.4 ± 5.1 μg/g) was found on the ClO2-treated samples. The amounts of non-ethanol alcohols, aldehydes, and carboxylic acids increased following ClO2 treatments. Some volatiles such as 2,3-butanediol that were present in non-treated samples became non-detectable during post-ClO2 treatment storage. Overall, our results demonstrated that gaseous ClO2 treatment promoted lipid oxidation, generation of volatiles of lipid origin, and several chlorine-containing compounds.
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Affiliation(s)
- Wenli Wang
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - David J Smith
- U. S. Department of Agriculture, Agricultural Research Service, Edward T. Schafer Agricultural Research Center, 1616 Albrecht Blvd., Fargo, North Dakota 58102, USA
| | - Helen Ngo
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Zhonglin Tony Jin
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Alyson E Mitchell
- Department of Food Science and Technology, University of California, Davis, California 95616, USA
| | - Xuetong Fan
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
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Chuang P, Tao F, Qi B, Xiang H, Chen S, Yang X. A novel antioxidant protein of non-phycobiliprotein family derived from marine red alga Porphyra haitanensis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37016843 DOI: 10.1002/jsfa.12601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2022] [Revised: 02/16/2023] [Accepted: 04/05/2023] [Indexed: 06/19/2023]
Abstract
BACKGROUND Oxidation has been reported as the one of the deterioration reactions of proteins in aquatic products. Searching for new bioactive substances from marine algae has been one of the main areas in food science and additives. RESULTS In this study, a novel protein from the red alga Porphyra haitanensis was determined after ammonium sulfate precipitation and gel filtration chromatography. It closely corresponded to the antioxidant activity and was identified as an uncharacterized protein with a molecular mass of 43 kDa, designated Ph43. Bioinformatic analysis revealed that Ph43 is a novel protein of non-phycobiliprotein family with putative chordin domains and rich in α-helical conformation. Recombinant protein (rPh43) was expressed in Escherichia coli as a Hig-tagged protein using a pET-22b vector system and purified by affinity high-performance liquid chromatography. Spectroscopy analysis revealed that there were no structural differences between rPh43 and natural recovered Ph43. Moreover, rPh43 showed equal/higher antioxidant activity compared with Ph43. rPh43 has the potential for application as a natural antioxidant for food stabilization. CONCLUSION Our results identified a novel antioxidant protein with molecular mass of 43 kDa derived from Porphyra haitanensis that belongs to the non-phycobiliprotein family. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Pan Chuang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, People's Republic of China
- Sanya Tropical Fisheries Research Institute, Sanya, China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Fengting Tao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
| | - Bo Qi
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, People's Republic of China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Huan Xiang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, People's Republic of China
- Sanya Tropical Fisheries Research Institute, Sanya, China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, People's Republic of China
- Sanya Tropical Fisheries Research Institute, Sanya, China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Xianqing Yang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, People's Republic of China
- Sanya Tropical Fisheries Research Institute, Sanya, China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
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Gaseous chlorine dioxide for inactivating Salmonella enterica and Enterococcus faecium NRRL B-2354 on chia seeds. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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Su H, Chen Z, Zhao Y, An J, Huang H, Liu R, Huang C. Polyvinyl alcohol film with chlorine dioxide microcapsules can be used for blueberry preservation by slow-release of chlorine dioxide gas. Front Nutr 2023; 10:1177950. [PMID: 37143474 PMCID: PMC10151673 DOI: 10.3389/fnut.2023.1177950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Accepted: 03/27/2023] [Indexed: 05/06/2023] Open
Abstract
Introduction Chlorine dioxide (ClO2) is a safe and efficient bactericide with unique advantages in reducing foodborne illnesses, inhibiting microbial growth, and maintaining the nutritional quality of food. However, gaseous ClO2 is sensitive to heat, vibration, and light, which limits its application. Methods In this study, a ClO2 precursor-stabilized ClO2 aqueous solution was encapsulated by the double emulsion method, and a high-performance ClO2 self-releasing polyvinyl alcohol (PVA) film was prepared to investigate its performance and effect on blueberry quality during storage. Results The self-releasing films had the best overall performance when the microcapsule content was 10% as the film's mechanical properties, thermal stability, and film barrier properties were significantly improved. The inhibition rates of Listeria monocytogenes and Escherichia coli were 93.69% and 95.55%, respectively, and the mycelial growth of Staphylococcus griseus was successfully inhibited. The resulting ClO2 self-releasing films were used for blueberry preservation, and an experimental study found that the ClO2 self-releasing antimicrobial film group delayed the quality decline of blueberries. During the 14-day storage period, no mold contamination was observed in the ClO2 self-releasing film group, and blueberries in the antibacterial film group had higher anthocyanin accumulation during the storage period. Discussion Research analysis showed that films containing ClO2 microcapsules are promising materials for future fruit and vegetable packaging.
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Affiliation(s)
- Hongxia Su
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Zhanpeng Chen
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Yuan Zhao
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Jiejie An
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Haohe Huang
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Ren Liu
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Chongxing Huang
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
- Guangxi Key Laboratory of Clean Pulp and Papermaking and Pollution Control, Nanning, China
- *Correspondence: Chongxing Huang
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Chlorine Dioxide: Friend or Foe for Cell Biomolecules? A Chemical Approach. Int J Mol Sci 2022; 23:ijms232415660. [PMID: 36555303 PMCID: PMC9779649 DOI: 10.3390/ijms232415660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 11/28/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022] Open
Abstract
This review examines the role of chlorine dioxide (ClO2) on inorganic compounds and cell biomolecules. As a disinfectant also present in drinking water, ClO2 helps to destroy bacteria, viruses, and some parasites. The Environmental Protection Agency EPA regulates the maximum concentration of chlorine dioxide in drinking water to be no more than 0.8 ppm. In any case, human consumption must be strictly regulated since, given its highly reactive nature, it can react with and oxidize many of the inorganic compounds found in natural waters. Simultaneously, chlorine dioxide reacts with natural organic matter in water, including humic and fulvic acids, forming oxidized organic compounds such as aldehydes and carboxylic acids, and rapidly oxidizes phenolic compounds, amines, amino acids, peptides, and proteins, as well as the nicotinamide adenine dinucleotide NADH, responsible for electron and proton exchange and energy production in all cells. The influence of ClO2 on biomolecules is derived from its interference with redox processes, modifying the electrochemical balances in mitochondrial and cell membranes. This discourages its use on an individual basis and without specialized monitoring by health professionals.
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Kim S, Park S. Chlorine dioxide gas mediated inactivation of the biofilm cells of. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4863-4869. [PMID: 36276550 PMCID: PMC9579236 DOI: 10.1007/s13197-022-05574-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/13/2022] [Accepted: 08/16/2022] [Indexed: 06/16/2023]
Abstract
This study evaluated the chlorine dioxide (ClO2) gas mediated inactivation of the biofilm cells of foodborne pathogens on food contact surfaces. Biofilm cells of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes were developed on stainless steel (SS) and high density polyethylene (HDPE) coupon surfaces, and 5-day-old biofilms were treated with ClO2 gas at 60 and 90% relative humidity (RH) for up to 20 min. With an increase in gas concentration and treatment time, significant differences (p < 0.05) were observed between reduction levels under different RH conditions. Treatment with 50 ppmv of ClO2 gas (60% RH) for 20 min resulted in log reductions from 2.08 to 4.62 and 2.08 to 4.41 of the biofilm cells of three pathogens on SS and HDPE surfaces, respectively. The levels of biofilm cells of E. coli O157:H7, S. Typhimurium, and L. monocytogenes on SS and HDPE surfaces were reduced to below the detection limit (0.48 log CFU/cm2) within 15, 20, and 20 min, respectively, when exposure to 50 ppmv of ClO2 gas at 90% RH.
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Affiliation(s)
- Seyeon Kim
- Department of Food Science and Technology, Kongju National University, Yesan, Chungnam 32439 Republic of Korea
| | - Sanghyun Park
- Department of Food Science and Technology, Kongju National University, Yesan, Chungnam 32439 Republic of Korea
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Application of chlorine dioxide-based hurdle technology to improve microbial food safety–A review. Int J Food Microbiol 2022; 379:109848. [DOI: 10.1016/j.ijfoodmicro.2022.109848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 05/31/2022] [Accepted: 07/20/2022] [Indexed: 11/21/2022]
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Chen L, Liu Q, Zhao X, Zhang H, Pang X, Yang H. Inactivation efficacies of lactic acid and mild heat treatments against Escherichia coli strains in organic broccoli sprouts. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108577] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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12
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Wason S, Verma T, Subbiah J. Validation of process technologies for enhancing the safety of low-moisture foods: A review. Compr Rev Food Sci Food Saf 2021; 20:4950-4992. [PMID: 34323364 DOI: 10.1111/1541-4337.12800] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2021] [Revised: 06/03/2021] [Accepted: 06/10/2021] [Indexed: 01/03/2023]
Abstract
The outbreaks linked to foodborne illnesses in low-moisture foods are frequently reported due to the occurrence of pathogenic microorganisms such as Salmonella Spp. Bacillus cereus, Clostridium spp., Cronobacter sakazakii, Escherichia coli, and Staphylococcus aureus. The ability of the pathogens to withstand the dry conditions and to develop resistance to heat is regarded as the major concern for the food industry dealing with low-moisture foods. In this regard, the present review is aimed to discuss the importance and the use of novel thermal and nonthermal technologies such as radiofrequency, steam pasteurization, plasma, and gaseous technologies for decontamination of foodborne pathogens in low-moisture foods and their microbial inactivation mechanisms. The review also summarizes the various sources of contamination and the factors influencing the survival and thermal resistance of pathogenic microorganisms in low-moisture foods. The literature survey indicated that the nonthermal techniques such as CO2 , high-pressure processing, and so on, may not offer effective microbial inactivation in low-moisture foods due to their insufficient moisture content. On the other hand, gases can penetrate deep inside the commodities and pores due to their higher diffusion properties and are regarded to have an advantage over thermal and other nonthermal processes. Further research is required to evaluate newer intervention strategies and combination treatments to enhance the microbial inactivation in low-moisture foods without significantly altering their organoleptic and nutritional quality.
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Affiliation(s)
- Surabhi Wason
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA
| | - Tushar Verma
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Jeyamkondan Subbiah
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA.,Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
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Dou F, Huang K, Nitin N. Targeted Photodynamic Treatment of Bacterial Biofilms Using Curcumin Encapsulated in Cells and Cell Wall Particles. ACS APPLIED BIO MATERIALS 2021; 4:514-522. [PMID: 35014299 DOI: 10.1021/acsabm.0c01051] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Efficient inactivation and removal of pathogenic biofilms in food and biomedical environments remain a significant challenge for food safety applications and medical facilities. This research aims to develop food-grade microcarriers for the targeted delivery of a photosensitizer, curcumin, and photodynamic inactivation of a model pathogenic bacterial biofilm. The microcarriers evaluated in this study include alive yeast cell carriers, deactivated yeast cell carriers, and yeast cell wall particles. The microcarriers were evaluated based on the encapsulation yield of a model photosensitizer (curcumin), binding of the microcarriers to biofilms, and inactivation of the bacteria in the biofilms. The results illustrate that the combination of binding affinity, encapsulation yield, and the intracellular composition of the microcarriers influenced the overall inactivation of bacteria in the biofilms. All of the selected compositions achieved more than 93% inactivation of the bacteria in the biofilm using the photodynamic treatment, and the yeast cell wall particles with curcumin achieved over 99% inactivation of the bacteria in the biofilm matrix. In addition, all of the selected compositions demonstrated significant potential to remove the biofilm from the plastic surface, suggesting the role of binding affinity of the microcarriers in removal of the biofilm from surfaces. Overall, this study developed biomaterial formulations for targeted photodynamic inactivation and potential removal of biofilms.
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Affiliation(s)
- Fang Dou
- Department of Food Science and Technology, University of California, Davis, California 95616, United States
| | - Kang Huang
- School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand
| | - Nitin Nitin
- Department of Food Science and Technology, University of California, Davis, California 95616, United States.,Department of Biological and Agricultural Engineering, University of California, Davis, California 95616, United States
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Oliveira M, Tiwari BK, Duffy G. Emerging Technologies for Aerial Decontamination of Food Storage Environments to Eliminate Microbial Cross-Contamination. Foods 2020; 9:E1779. [PMID: 33266230 PMCID: PMC7759774 DOI: 10.3390/foods9121779] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 11/26/2020] [Accepted: 11/27/2020] [Indexed: 01/07/2023] Open
Abstract
Air is recognized as an important source of microbial contamination in food production facilities and has the potential to contaminate the food product causing food safety and spoilage issues for the food industry. Potential for aerial microbial contamination of food can be a particular issue during storage in cold rooms when the food is not packaged and is exposed to contaminated air over a prolonged period. Thus, there are potential benefits for the food industry for an aerial decontamination in cold storage facilities. In this paper, aerial decontamination approaches are reviewed and challenges encountered for their applications are discussed. It is considered that current systems may not be completely effective and environmentally friendly, therefore, it is of great significance to consider the development of nonresidual and verified decontamination technologies for the food industry and, in particular, for the cold storage rooms.
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Affiliation(s)
- Márcia Oliveira
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland;
| | - Brijesh K. Tiwari
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland;
| | - Geraldine Duffy
- Food Safety Department, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland;
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Buckley D, Annous BA, Vinyard B. Evaluation of chlorine dioxide gas release rates from dry precursors intended for applied technologies under disparate conditions and their effects on Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102307] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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16
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Antimicrobial activity of gaseous chlorine dioxide against Aspergillus flavus on green coffee beans. Food Microbiol 2020; 86:103308. [DOI: 10.1016/j.fm.2019.103308] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2019] [Revised: 07/08/2019] [Accepted: 08/20/2019] [Indexed: 11/22/2022]
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17
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Munford ARG, Chaves RD, Granato D, Sant'Ana AS. Modeling the inactivation of Lactobacillus brevis DSM 6235 and retaining the viability of brewing pitching yeast submitted to acid and chlorine washing. Appl Microbiol Biotechnol 2020; 104:4071-4080. [PMID: 32179950 DOI: 10.1007/s00253-020-10534-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Revised: 03/02/2020] [Accepted: 03/09/2020] [Indexed: 12/01/2022]
Abstract
This study aimed to model the inactivation of Lactobacillus brevis DSM 6235 while retaining the viability of yeasts during washing brewer's yeast with phosphoric acid and chlorine dioxide. The independent variables in the acid washing were pH (1-3) and temperature (1-9 °C), whereas in the washing with chlorine dioxide, concentration (10-90 mg/L) and temperature (5-25 °C) were assessed. The predictive models obtained for the four response variables γLA, γCl (decimal reduction of L. brevis DSM 6235), Vf/V0LA, and Vf/V0Cl (brewer's yeast viability ratio) were found to have R2 > 0.80 and values of Fcalc > Freference. Then, the models were considered predictive and statistically significant (p < 0.10). Our results indicated that phosphoric acid and chlorine dioxide washing resulted in up to 7 and 6.4 (log CFU/mL) decimal reductions of L. brevis DSM 6235, respectively. On the other hand, the viability of the brewer's yeast ranged from 22.3 to 99.4%. L. brevis DSM 6235 inactivation was significantly influenced by parameters pH(Q) and T°C(Q) when phosphoric acid was applied, and by parameters mg/L(L), mg/L(Q), T°C(Q), and mg/L × T°C when ClO2 was applied. The validation of the models resulted in bias (γLA, 0.93/Vf/V0LA, 0.99 - γCl, 1.0/Vf/V0Cl, 0.99) and accuracy values (γLA, 1.12/Vf/V0LA, 1.01 - γCl, 1.08/Vf/V0Cl, 1.03). The results of this study indicate that it might be possible to decontaminate brewer's yeast through acid and chlorine dioxide washing while keeping its viability. This procedure will result in the reduction of costs and the lower generation of brewer's waste.
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Affiliation(s)
- Allan R G Munford
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Rafael D Chaves
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Daniel Granato
- Food Processing and Quality, Innovative Food System Unit, Natural Resources Institute Finland (Luke), FI-02150, Espoo, Finland
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
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Affiliation(s)
- Michael Hellwig
- Professur für LebensmittechemieTechnische Universität Dresden D-01062 Dresden Deutschland
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19
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Hua Z, Korany AM, El-Shinawy SH, Zhu MJ. Comparative Evaluation of Different Sanitizers Against Listeria monocytogenes Biofilms on Major Food-Contact Surfaces. Front Microbiol 2019; 10:2462. [PMID: 31787935 PMCID: PMC6853887 DOI: 10.3389/fmicb.2019.02462] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Accepted: 10/14/2019] [Indexed: 12/27/2022] Open
Abstract
Contaminated food-contact surfaces are recognized as the primary reason for recent L. monocytogenes outbreaks in caramel apples and cantaloupes, highlighting the significance of cleaning and sanitizing food-contact surfaces to ensure microbial safety of fresh produce. This study evaluated efficacies of four commonly used chemical sanitizers at practical concentrations against L. monocytogenes biofilms on major food-contact surfaces including stainless steel, low-density polyethylene (LDPE), polyvinyl chloride (PVC), polyester (PET), and rubber. In general, efficacies against L. monocytogenes biofilms were enhanced by increasing concentrations of quaternary ammonium compound (QAC), chlorine, and chlorine dioxide, or extending treating time from 1 to 5 min. The 5-min treatments of 400 ppm QAC, 5.0 ppm chlorine dioxide, and 200 ppm chlorine reduced 3.0-3.7, 2.4-2.7, and 2.6-3.8 log10 CFU/coupon L. monocytogenes biofilms depending on surfaces. Peroxyacetic acid (PAA) at 160 and 200 ppm showed similar antimicrobial efficacies against biofilms either at 1- or 5-min contact. The 5-min treatment of 200 ppm PAA caused 4.0-4.5 log10 CFU/coupon reduction of L. monocytogenes biofilms on tested surfaces. Surface material had more impact on the efficacies of QAC and chlorine, less influence on those of PAA and chlorine dioxide, while organic matter soiling impaired sanitizer efficacies against L. monocytogenes biofilms independent of food-contact surfaces. Data from this study provide practical guidance for effective disinfection of food-contact surfaces in food processing/packing facilities.
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Affiliation(s)
- Zi Hua
- School of Food Science, Washington State University, Pullman, WA, United States
| | - Ahmed Mahmoud Korany
- School of Food Science, Washington State University, Pullman, WA, United States.,Food Hygiene and Control Department, Faculty of Veterinary Medicine, Beni-Suef University, Beni Suef, Egypt
| | - Saadia Helmy El-Shinawy
- Food Hygiene and Control Department, Faculty of Veterinary Medicine, Beni-Suef University, Beni Suef, Egypt
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, WA, United States
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20
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Lu T, Marmion M, Ferone M, Wall P, Scannell AGM. Processing and retail strategies to minimizeCampylobactercontamination in retail chicken. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14251] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Ting Lu
- School of Public Health, Physiotherapy and Sports Science University College Dublin, National University of Ireland Dublin Ireland
- Center for Food Safety University College Dublin, National University of Ireland Dublin Ireland
| | - Matthew Marmion
- School of Agriculture and Food Science, Agricultural & Food Science Centre University College Dublin, National University of Ireland Dublin Ireland
| | - Mariateresa Ferone
- School of Agriculture and Food Science, Agricultural & Food Science Centre University College Dublin, National University of Ireland Dublin Ireland
| | - Patrick Wall
- School of Public Health, Physiotherapy and Sports Science University College Dublin, National University of Ireland Dublin Ireland
- Center for Food Safety University College Dublin, National University of Ireland Dublin Ireland
- Institute of Food and Health, O'Brien Science Centre South University College Dublin, National University of Ireland Dublin Ireland
| | - Amalia G. M. Scannell
- Center for Food Safety University College Dublin, National University of Ireland Dublin Ireland
- School of Agriculture and Food Science, Agricultural & Food Science Centre University College Dublin, National University of Ireland Dublin Ireland
- Institute of Food and Health, O'Brien Science Centre South University College Dublin, National University of Ireland Dublin Ireland
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Abstract
Oxidation is one of the deterioration reactions of proteins in food, the importance of which is comparable to others such as Maillard, lipation, or protein-phenol reactions. While research on protein oxidation has led to a precise understanding of the processes and consequences in physiological systems, knowledge about the specific effects of protein oxidation in food or the role of "oxidized" dietary protein for the human body is comparatively scarce. Food protein oxidation can occur during the whole processing axis, from primary production to intestinal digestion. The present review summarizes the current knowledge and mechanisms of food protein oxidation from a chemical, technological, and nutritional-physiological viewpoint and gives a comprehensive classification of the individual reactions. Different analytical approaches are compared, and the relationship between oxidation of food proteins and oxidative stress in vivo is critically evaluated.
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Affiliation(s)
- Michael Hellwig
- Chair of Food Chemistry, Technische Universität Dresden, D-01062, Dresden, Germany
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22
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Ran Y, Qingmin C, Maorun F. Chlorine Dioxide Generation Method and Its Action Mechanism for Removing Harmful Substances and Maintaining Quality Attributes of Agricultural Products. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02279-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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23
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Wang R, Chen B, Wang T, Li P, Ding F. Effects of chlorine dioxide on the germination, oxidative metabolism and growth of barley seedlings (Hordeum vulgare L.). Sci Rep 2019; 9:5765. [PMID: 30962491 PMCID: PMC6453926 DOI: 10.1038/s41598-019-42295-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Accepted: 03/28/2019] [Indexed: 11/09/2022] Open
Abstract
The effects of chlorine dioxide, ClO2, on the germination, oxidative metabolism and growth of barley seedlings were investigated. Barley seeds were separately treated with 0, 500, 1000 and 2000 mg.L-1 ClO2 solutions. Differences in the percentage of seed germination were observed in treatments with 1000 and 2000 mg.L-1 ClO2 solutions only. However, 1000 and 2000 mg.L-1 ClO2 significantly decreased the germination percentage. No significant difference in the MDA content, electrolyte leakage and amount of chlorophyll was observed in seedlings germinated from seeds treated with 0, 500 and 1000 mg.L-1 of ClO2. Similarly, POD and CAT activities showed no significant differences in seedlings germinated from seeds treated with 0 and 500 mg.L-1 while with 1000 mg.L-1 ClO2 there was an increase of these activities. Although there was no significant difference in the above ground part fresh weight between barley seedlings in which seeds were treated with distilled water and ClO2, the fresh weight of barley roots in which seeds were treated with ClO2 was significantly higher than that of control. The total length of barley roots and the number of roots were also increased. The lignin content of barley roots was markly reduced. Staining with Evans blue indicated that barley roots were not obviously damaged. Furtherly, the stimulation of the cell membrane H+-ATPase activity and root activity were observed to be induced by ClO2.
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Affiliation(s)
- Ruiming Wang
- Institutional affiliations: State Key Laboratory of Biobased Material and Green Papermaking (LBMP), Shandong Provincial Key Laboratory of Microbial Engineering, College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250353, P.R. China
| | - Bingcui Chen
- Institutional affiliations: State Key Laboratory of Biobased Material and Green Papermaking (LBMP), Shandong Provincial Key Laboratory of Microbial Engineering, College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250353, P.R. China
| | - Tengfei Wang
- Institutional affiliations: State Key Laboratory of Biobased Material and Green Papermaking (LBMP), Shandong Provincial Key Laboratory of Microbial Engineering, College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250353, P.R. China
| | - Piwu Li
- Institutional affiliations: State Key Laboratory of Biobased Material and Green Papermaking (LBMP), Shandong Provincial Key Laboratory of Microbial Engineering, College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250353, P.R. China
| | - Feng Ding
- Institutional affiliations: State Key Laboratory of Biobased Material and Green Papermaking (LBMP), Shandong Provincial Key Laboratory of Microbial Engineering, College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250353, P.R. China.
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24
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Sanitising efficacy of lactic acid combined with low-concentration sodium hypochlorite on Listeria innocua in organic broccoli sprouts. Int J Food Microbiol 2019; 295:41-48. [DOI: 10.1016/j.ijfoodmicro.2019.02.014] [Citation(s) in RCA: 69] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 02/15/2019] [Accepted: 02/18/2019] [Indexed: 11/18/2022]
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25
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Applications of gaseous chlorine dioxide on postharvest handling and storage of fruits and vegetables – A review. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.07.044] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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26
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Radkowski M, Zdrodowska B, Gomółka-Pawlicka M. Effect of Succinic Acid on Elimination of Salmonella in Chicken Meat. J Food Prot 2018; 81:1491-1495. [PMID: 30109971 DOI: 10.4315/0362-028x.jfp-17-446] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The aim of this study was to determine the effect of selected concentrations of succinic acid on the survival of Salmonella on microbiological media and on the surfaces of chicken carcasses. Samples were inoculated with Salmonella serovars Enteritidis, Typhimurium, Hadar, Infantis, and Virchow. Each strain from each dilution was plated on nutrient agar without chemical substances (pH 6.75, control) or with 0.02% (pH 5.73), 0.05% (pH 4.77), 0.1% (pH 4.42), or 0.25% (pH 3.90) succinic acid. The addition of 0.25% succinic acid in agar medium completely inhibited the growth of all Salmonella strains tested. The 150 samples of broiler chicken breasts were immersed for 2 min in 80 mL of a 107 CFU/mL Salmonella cocktail. The samples were then transferred to sterile beakers with 250 mL of 2 and 5% succinic acid for 5 min. With 2% succinic acid, Salmonella reductions (compared with the control) were 1.27 to 1.47 log CFU/g. With 5% succinic acid, reductions were 2.00 to 3.20 log CFU/g. The results indicate that it is possible to reduce the level of Salmonella on broiler chicken carcasses by immersing them in a 2% succinic acid solution.
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Affiliation(s)
- Mieczysław Radkowski
- Department of Veterinary Public Health Protection, Faculty of Veterinary Medicine, University of Warmia and Mazury, 10-719 Olsztyn, Kortowo II, Poland
| | - Barbara Zdrodowska
- Department of Veterinary Public Health Protection, Faculty of Veterinary Medicine, University of Warmia and Mazury, 10-719 Olsztyn, Kortowo II, Poland
| | - Małgorzata Gomółka-Pawlicka
- Department of Veterinary Public Health Protection, Faculty of Veterinary Medicine, University of Warmia and Mazury, 10-719 Olsztyn, Kortowo II, Poland
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27
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Chen S, Wang H, Wang R, Fu Q, Zhang W. Effect of gaseous chlorine dioxide (ClO2
) with different concentrations and numbers of treatments on controlling berry decay and rachis browning of table grape. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13662] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shoujiang Chen
- College of Food Science, Nanjing Xiaozhuang University, No. 3601, Hongjing Road; Nanjing 210017 China
| | - Haiou Wang
- College of Food Science, Nanjing Xiaozhuang University, No. 3601, Hongjing Road; Nanjing 210017 China
| | - Rongrong Wang
- College of Food Science, Nanjing Xiaozhuang University, No. 3601, Hongjing Road; Nanjing 210017 China
| | - Qingquan Fu
- College of Food Science, Nanjing Xiaozhuang University, No. 3601, Hongjing Road; Nanjing 210017 China
| | - Wei Zhang
- College of Food Science, Nanjing Xiaozhuang University, No. 3601, Hongjing Road; Nanjing 210017 China
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28
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Praeger U, Herppich WB, Hassenberg K. Aqueous chlorine dioxide treatment of horticultural produce: Effects on microbial safety and produce quality–A review. Crit Rev Food Sci Nutr 2017; 58:318-333. [DOI: 10.1080/10408398.2016.1169157] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Ulrike Praeger
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Department Horticultural Engineering, Potsdam, Germany
| | - Werner B. Herppich
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Department Horticultural Engineering, Potsdam, Germany
| | - Karin Hassenberg
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Department Horticultural Engineering, Potsdam, Germany
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29
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Netramai S, Kijchavengkul T, Sakulchuthathip V, Rubino M. Antimicrobial efficacy of gaseous chlorine dioxide against Salmonella enterica
Typhimurium on grape tomato (Lycopersicon esculentum
). Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13209] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Siriyupa Netramai
- Division of Food Technology; School of Interdisciplinary Studies; Mahidol University; Kanchanaburi Campus Kanchanaburi 71150 Thailand
| | - Thitisilp Kijchavengkul
- Division of Food Technology; School of Interdisciplinary Studies; Mahidol University; Kanchanaburi Campus Kanchanaburi 71150 Thailand
| | - Veesuda Sakulchuthathip
- Division of Food Technology; School of Interdisciplinary Studies; Mahidol University; Kanchanaburi Campus Kanchanaburi 71150 Thailand
| | - Maria Rubino
- School of Packaging; Michigan State University; Lansing MI 48824-1223 USA
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30
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Kang JH, Park SM, Kim HG, Son HJ, Lee KY, Kang KN, Park JT, Song KB. Combined Treatment of Aqueous Chlorine Dioxide, Organic Acid, and Blanching for Microbial Decontamination of Wild Vegetables after Harvest. ACTA ACUST UNITED AC 2016. [DOI: 10.3746/jkfn.2016.45.2.277] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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31
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Park SH, Kang DH. Combination treatment of chlorine dioxide gas and aerosolized sanitizer for inactivating foodborne pathogens on spinach leaves and tomatoes. Int J Food Microbiol 2015; 207:103-8. [DOI: 10.1016/j.ijfoodmicro.2015.04.044] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2014] [Revised: 04/24/2015] [Accepted: 04/27/2015] [Indexed: 10/23/2022]
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32
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Hao J, Li H, Wan Y, Liu H. Reduction of nitrite levels in fresh lettuces with aqueous chlorine dioxide treatment. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jianxiong Hao
- College of Bio Science and Engineering; Hebei University of Science and Technology; No. 70 Yuhuadonglu Shijiazhuang Hebei 050018 China
| | - Huiying Li
- College of Bio Science and Engineering; Hebei University of Science and Technology; No. 70 Yuhuadonglu Shijiazhuang Hebei 050018 China
| | - Yangfang Wan
- College of Bio Science and Engineering; Hebei University of Science and Technology; No. 70 Yuhuadonglu Shijiazhuang Hebei 050018 China
| | - Haijie Liu
- College of Food Science and Nutritional Engineering; China Agricultural University; P. O. Box 40, No. 17 Qinghuadonglu Haidian Beijing 100083 China
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33
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Mbamalu O, Uebel R, Meki B. Control of airborne microbes in a poultry setting using Dioxy MP 14. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2015. [DOI: 10.1590/1516-635x170177-86] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | - R Uebel
- University of the Western Cape
| | - B Meki
- University of the Western Cape, South Africa
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34
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Effect of various decontamination treatments against Gram-positive bacteria on chicken stored under differing conditions of temperature abuse. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.06.032] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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35
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Antimicrobial effect of chlorine dioxide gas against foodborne pathogens under differing conditions of relative humidity. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.09.031] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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36
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Chen Q, Wang Y, Chen F, Zhang Y, Liao X. Chlorine dioxide treatment for the removal of pesticide residues on fresh lettuce and in aqueous solution. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.11.035] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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37
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Aday MS, Caner C. Individual and combined effects of ultrasound, ozone and chlorine dioxide on strawberry storage life. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.01.006] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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38
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Aguilar CAH, Narayanan J, Singh N, Thangarasu P. Kinetics and mechanism for the oxidation of anilines by ClO2
: a combined experimental and computational study. J PHYS ORG CHEM 2014. [DOI: 10.1002/poc.3281] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
| | - Jayanthi Narayanan
- División de Nanotecnología; Universidad Politécnica del Valle de México; Av. Mexiquense C.P. 54910 Tultitlan Estado de México Mexico
| | - Narinder Singh
- Department of Chemistry; Indian Institute of Technology Ropar; Rupnagar Panjab 140001 India
| | - Pandiyan Thangarasu
- Facultad de Química; Universidad Nacional Autónoma de México (UNAM); Ciudad Universitaria, Coyoacán 04510 Mexico
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39
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40
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Zhang XL, Yan S, Tyagi RD, Surampalli RY. Odor control in lagoons. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2013; 124:62-71. [PMID: 23607996 DOI: 10.1016/j.jenvman.2013.03.022] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/29/2012] [Revised: 03/01/2013] [Accepted: 03/12/2013] [Indexed: 06/02/2023]
Abstract
Lagoons are widely used in rural area for wastewater treatment; however, the odor problem has hampered its application. The root of odor emission from lagoons varies from one to another. The key of controlling the odor is to find out the cause and accordingly provide strategies. Various physical, chemical, and biological methods have been reported and applied for odor control. Physical technologies such as masking, capturing and sorption are often employed to mitigate the pressure from compliant while not to cut off the problem. Chemical technologies which act rapidly and efficiently in odor control, utilize chemicals to damage the odorant production root or convert odorant to odorless substances. Biological methods such as aeration, biocover and biofiltration control the odor by enhancing aerobic condition or developing methanogens in lagoon, and biologically decomposing the odorants. Comparing to physical and chemical methods, biological methods are more feasible.
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Affiliation(s)
- X L Zhang
- Institut National de la Recherche Scientifique-Eau, Terre et Environnement, 490, rue de la Couronne, Québec, Québec G1K 9A9, Canada
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41
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Chun HH, Song KB. Optimisation of the combined treatments of aqueous chlorine dioxide, fumaric acid and ultraviolet-C for improving the microbial quality and maintaining sensory quality of common buckwheat sprout. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12283] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ho Hyun Chun
- Department of Food Science and Technology; Chungnam National University; Daejeon 305-764 Korea
| | - Kyung Bin Song
- Department of Food Science and Technology; Chungnam National University; Daejeon 305-764 Korea
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Effects of aqueous chlorine dioxide treatment and cold storage on microbial growth and quality of blueberries. ACTA ACUST UNITED AC 2013. [DOI: 10.1007/s13765-013-3017-9] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Aguilar CAH, Narayanan J, Manoharan M, Singh N, Thangarasu P. A Much-Needed Mechanism and Reaction Rate for the Oxidation of Phenols with ClO2: A Joint Experimental and Computational Study. Aust J Chem 2013. [DOI: 10.1071/ch13101] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
The oxidation of phenols with chlorine dioxide, a powerful means to eliminate phenol pollutants from drinking water, is explored. Kinetic experiments reveal that 2,4,6-trichlorophenol exhibits a lower oxidation rate than other phenols because the chlorine atoms (σ = 0.22) at ortho and para-positions decrease the benzene’s electron density, in agreement with the Hammett plot. The oxidation of phenol was found to be second order with respect to phenol and first order with respect to ClO2 and a possible mechanism is proposed. The phenol/ClO2 oxidation was found to be pH-dependent since the reaction rate constant increases with increasing pH. The oxidation rate was also significantly enhanced with an increasing methanol ratio in water. The oxidation products, such as benzoquinones, were analysed and confirmed by liquid chromatography and gas chromatography–mass spectrometry. Density functional theory computations at both the B3LYP/6-311+G(d,p) and M06-2X.6-311+G(d,p) levels with the SCRF-PCM solvation model (i.e. with water) further supported the proposed mechanisms in which activation barriers predicted the right reactivity trend as shown by the kinetic experiments.
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André S, Hédin S, Remize F, Zuber F. Evaluation of peracetic acid sanitizers efficiency against spores isolated from spoiled cans in suspension and on stainless steel surfaces. J Food Prot 2012; 75:371-5. [PMID: 22289600 DOI: 10.4315/0362-028x.jfp-11-329] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The aim of this study was to determine the inactivation effect of industrial formulations of peracetic acid biocides on bacterial spores adhering to stainless steel surfaces. A standardized protocol was used to validate biocide activity against spores in suspension. To validate sporicidal activity under practical conditions, we developed an additional protocol to simulate industrial sanitization of stainless steel surfaces with a foam sanitizer. Spores of three spore-forming bacteria, Clostridium sporogenes PA3679, Geobacillus stearothermophilus, and Moorella thermoacetica/thermoautotrophica, were sprayed onto stainless steel as bioaerosols. Sporicidal activity was high against the C. sporogenes spore suspension, with more than 5 log CFU ml(-1) destroyed at all liquid biocide contact times. Sporicidal activity also was high against G. stearothermophilus and M. thermoacetica/thermoautotrophica spores after 30 min of contact, but we found no population reduction at the 5-min contact time for the highest sporicide concentration tested. The foam biocide effectively inactivated C. sporogenes spores adhered to stainless steel but had a reduced decontamination effect on other species. For G. stearothermophilus spores, sanitization with the foam sporicide was more efficient on horizontal steel than on vertical steel, but foam sanitization was ineffective against M. thermoacetica/thermoautotrophica whatever the position. These results highlight that decontamination efficiency may differ depending on whether spores are suspended in an aqueous solution or adhered to a stainless steel surface. Biocide efficiency must be validated using relevant protocols and bacteria representative of the microbiological challenges and issues affecting each food industry.
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Affiliation(s)
- S André
- Centre Technique de la Conservation des Produits Agricoles, Site Agroparc, ZA de l'aéroport, BP 21 203, F-84 911 Avignon cedex 9, France.
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Ilg Y, Kreyenschmidt J. Effects of food components on the antimicrobial activity of polypropylene surfaces containing silver ions (Ag+). Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02641.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Scientific Opinion onCampylobacterin broiler meat production: control options and performance objectives and/or targets at different stages of the food chain. EFSA J 2011. [DOI: 10.2903/j.efsa.2011.2105] [Citation(s) in RCA: 326] [Impact Index Per Article: 25.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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Loretz M, Stephan R, Zweifel C. Antimicrobial activity of decontamination treatments for poultry carcasses: A literature survey. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.11.007] [Citation(s) in RCA: 81] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Feliciano L, Lee J, Lopes JA, Pascall MA. Efficacy of Sanitized Ice in Reducing Bacterial Load on Fish Fillet and in the Water Collected from the Melted Ice. J Food Sci 2010; 75:M231-8. [DOI: 10.1111/j.1750-3841.2010.01583.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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