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Horne SM, Prüß BM. A Wash of Ethyl Acetoacetate Reduces Externally added Salmonella enterica on Tomatoes. Antibiotics (Basel) 2022; 11:antibiotics11081134. [PMID: 36010003 PMCID: PMC9405465 DOI: 10.3390/antibiotics11081134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 08/13/2022] [Accepted: 08/18/2022] [Indexed: 12/04/2022] Open
Abstract
The continuously high numbers of food-borne disease outbreaks document that current intervention techniques are not yet satisfactory. This study describes a novel wash for tomatoes that can be used as part of the food processing chain and is designed to prevent contamination with serovars of Salmonella enterica. The wash contains ethyl acetoacetate (EAA) at a concentration of 8% in H2O. This wash reduced live bacterial counts (on Salmonella Shigella agar) of externally added S. Newport MDD14 by 2.3 log, counts of S. Typhimurium ATCC19585 by 1.5 log, and counts of S. Typhimurium FSL R6-0020 by 3.4 log. The naturally occurring background flora of the tomatoes was determined on plate count agar. The log reduction by EAA was 2.1. To mimic organic matter in the wash, we added 1% tomato homogenate to the 8% EAA solution. Prior to using the wash, the tomato homogenate was incubated with the EAA for 2 h. In the presence of the tomato homogenate, the log reductions were 2.4 log for S. Newport MDD14 and 3 log for S. Typhimurium FSL R6-0020. It seems like tomato homogenate did not reduce the efficacy of the EAA wash in the two S. enterica serovars tested. We propose the use of EAA as a wash for tomatoes to reduce bacterial counts of S. enterica well as naturally occurring background flora.
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Serra-Castelló C, Possas A, Jofré A, Garriga M, Bover-Cid S. High-pressure processing inactivation of Salmonella in raw pet food for dog is enhanced by acidulation with lactic acid. Anim Feed Sci Technol 2022. [DOI: 10.1016/j.anifeedsci.2022.115347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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3
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Ke YY, Shyu YT, Wu SJ. Evaluating the Anti-Inflammatory and Antioxidant Effects of Broccoli Treated with High Hydrostatic Pressure in Cell Models. Foods 2021; 10:167. [PMID: 33467537 PMCID: PMC7830254 DOI: 10.3390/foods10010167] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 01/13/2021] [Accepted: 01/13/2021] [Indexed: 11/25/2022] Open
Abstract
Isothiocyanates (ITCs) are important functional components of cruciferous vegetables. The principal isothiocyanate molecule in broccoli is sulforaphane (SFN), followed by erucin (ERN). They are sensitive to changes in temperature, especially high temperature environments where they are prone to degradation. The present study investigates the effects of high hydrostatic pressure on isothiocyanate content, myrosinase activity, and other functional components of broccoli, and evaluates its anti-inflammatory and antioxidant effects. Broccoli samples were treated with different pressures and for varying treatment times; 15 min at 400 MPa generated the highest amounts of isothiocyanates. The content of flavonoids and vitamin C were not affected by the high-pressure processing strategy, whereas total phenolic content (TPC) exhibited an increasing tendency with increasing pressure, indicating that high-pressure processing effectively prevents the loss of the heat-sensitive components and enhances the nutritional content. The activity of myrosinase (MYR) increased after high-pressure processing, indicating that the increase in isothiocyanate content is related to the stimulation of myrosinase activity by high-pressure processing. In other key enzymes, the ascorbate peroxidase (APX) activity was unaffected by high pressure, whereas peroxidase (POD) and polyphenol oxidase (PPO) activity exhibited a 1.54-fold increase after high-pressure processing, indicating that high pressures can effectively destroy oxidases and maintain food quality. With regards to efficacy evaluation, NO production was inhibited and the expression levels of inducible nitric oxide synthase (iNOS) and Cyclooxygenase-2 (COX-2) were decreased in broccoli treated with high pressures, whereas the cell viability remained unaffected. The efficacy was more significant when the concentration of SFN was 60 mg·mL-1. In addition, at 10 mg·mL-1 SFN, the reduced/oxidized glutathione (GSH/GSSG) ratio in inflammatory macrophages increased from 5.99 to 9.41. In conclusion, high-pressure processing can increase the isothiocyanate content in broccoli, and has anti-inflammatory and anti-oxidant effects in cell-based evaluation strategies, providing a potential treatment strategy for raw materials or additives used in healthy foods.
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Affiliation(s)
| | | | - Sz-Jie Wu
- Department of Horticulture and Landscape Architecture, National Taiwan University, No. 1, Section 4, Roosevelt Road, Taipei 10617, Taiwan; (Y.-Y.K.); (Y.-T.S.)
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Kang C, Sloniker N, Ryser ET. Use of a Novel Sanitizer To Inactivate Salmonella Typhimurium and Spoilage Microorganisms during Flume Washing of Diced Tomatoes. J Food Prot 2020; 83:2158-2166. [PMID: 32692851 DOI: 10.4315/jfp-20-134] [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: 04/08/2020] [Accepted: 07/20/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT As demand for fresh-cut produce increases, minimizing the risk of salmonellosis becomes critical for the produce industry. Sanitizers are routinely used during commercial flume washing of fresh-cut produce to minimize cross-contamination from the wash water. This study assessed the efficacy of a novel sanitizer blend consisting of peracetic acid (PAA; OxypHresh 15) with a sulfuric acid-surfactant (SS) antimicrobial (PAA-SS; ProduceShield Plus) against Salmonella during simulated commercial washing of diced tomatoes. Triplicate 9.1-kg batches of Roma tomatoes were dip inoculated in a two-strain avirulent Salmonella cocktail (Salmonella Typhimurium LT2 and MHM112) to achieve 5 to 6 log CFU per tomato and air dried for 2 h. After mechanical dicing, the tomatoes were washed in a pilot-scale processing line for 60 s with or without an added organic load in 90 ppm of PAA-SS (pH 1.8), SS at pH 1.8, 90 ppm of PAA, 5 or 10 ppm of free chlorine or sanitizer-free water as the control. Overall, PAA-SS (1.75 ± 0.75 log CFU/g) was significantly (P ≤ 0.05) more effective than water (0.69 ± 0.42 log CFU/g), chlorine (0.35 ± 0.36 log CFU/g), or SS (0.36 ± 0.19 log CFU/g) in reducing Salmonella. After washing for 20 s, PAA-SS was the only sanitizer to show a significant (P ≤ 0.05) reduction (1.93 ±0.59 log CFU/g) in Salmonella. All wash water samples were negative for Salmonella, except for 5 and 10 ppm of chlorine and the water control. Using PAA-SS with an organic load, yeast and mold populations were below the limit of detection (1.40 log CFU/g) and significantly (P ≤ 0.05) lower on diced tomatoes after 14 days of refrigerated storage compared with the other treatments (8.37 ± 0.08 log CFU/g), with SS at pH 1.8 (3.91 ± 0.93 log CFU/g) most effective against yeast and mold in the absence of an organic load. On the basis of these findings, the safety and shelf life of commercially washed diced tomatoes can be improved with PAA-SS. HIGHLIGHTS
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Affiliation(s)
- Chunyu Kang
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, 48824, USA
| | - Natasha Sloniker
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, 48824, USA
| | - Elliot T Ryser
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, 48824, USA
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5
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Zhou S, Sheen S, Zhao G, Chuang S, Liu L. Prediction of Salmonella inactivation in sliced tomato subject to high pressure processing and trans-cinnamaldehyde treatment using selective and non-selective growth media for survival evaluations. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107441] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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6
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A review of recent trends in the development of the microbial safety of fruits and vegetables. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.07.009] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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7
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Quantitative transfer and sanitizer inactivation of Salmonella during simulated commercial dicing and conveying of tomatoes. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106762] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Salazar JK, Natarajan V, Stewart D, Warren J, Gonsalves LJ, Mhetras T, Tortorello ML. Fate of Listeria monocytogenes in Ready-to-Eat Refrigerated Dips Treated with High Pressure Processing. J Food Prot 2019; 82:1320-1325. [PMID: 31310168 DOI: 10.4315/0362-028x.jfp-18-550] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Various outbreaks and recalls have been associated with Listeria monocytogenes contamination of ready-to-eat (RTE) food products, including dips. High pressure processing (HPP) is useful for reducing levels of bacteria in many RTE food products, but its efficacy for reduction of pathogens in RTE dips is not well understood. In this study, laboratory-prepared hummus, tahini, baba ghanoush, guacamole, and pesto were initially treated with HPP at 350 MPa for up to 240 s to assess L. monocytogenes inactivation and determine D-values. D350 MPa-values in hummus, guacamole, and baba ghanoush were 105.3, 71.3, and 34.0 s, respectively. No significant reduction in L. monocytogenes levels was observed in tahini or pesto at 350 MPa for 240 s or after additional treatment for up to 600 s at 600 MPa (P > 0.05). Overall, the results of this study highlight the efficacy of HPP for reducing L. monocytogenes levels in certain RTE dips and but not in others.
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Affiliation(s)
- Joelle K Salazar
- 1 U.S. Food and Drug Administration, Division of Food Processing Science, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Vidya Natarajan
- 1 U.S. Food and Drug Administration, Division of Food Processing Science, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Diana Stewart
- 1 U.S. Food and Drug Administration, Division of Food Processing Science, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Josh Warren
- 2 Institute for Food Safety and Health, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Lauren J Gonsalves
- 1 U.S. Food and Drug Administration, Division of Food Processing Science, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Tanvi Mhetras
- 2 Institute for Food Safety and Health, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Mary Lou Tortorello
- 1 U.S. Food and Drug Administration, Division of Food Processing Science, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
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Gupta J, Bower CG, Cavender GA, Sullivan GA. Effectiveness of different myoglobin states to minimize high pressure induced discoloration in raw ground beef. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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10
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Effect of Differing Ingredients and Packaging Technologies on the Color of High-Pressure Processed Ground Beef. J FOOD QUALITY 2018. [DOI: 10.1155/2018/4590143] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
High-pressure processing (HPP) is a nonthermal pasteurization technique to control pathogens, like Escherichia coli. However, color changes in raw beef induced by HPP restrict its use within the beef industry. The objectives of this study were to investigate the effects of adding curing agents (nitrite) and packaging with or without reducing compounds (ascorbic acid/erythorbate) on color retention in high-pressure processed ground beef. Color was measured (CIE L∗a∗b∗) before HPP and on days 3, 7, 12, 14, 19, and 21 after HPP. Statistical analysis (SAS GLIMMIX) was run to identify the main effects of adding curing agents, packaging, and reducing agents on color retention. HPP resulted in a detrimental effect on the color of the beef patties for all treatments. Lightness and yellowness increased (P<0.001) and redness decreased (P<0.001) after high-pressure processing. The effect remained the same throughout the course of the study. However, there were less color changes in samples treated with reducing compounds. Both synthetic and natural sources of nitrite and ascorbic acid/erythorbate performed similarly in terms of their ability to maintain redness. Treatments leading to formation of nitrosylmetmyoglobin (Fe3+) had less severe color change compared to the treatments leading to the generation of nitrosylmyoglobin (Fe2+).
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Ali A, Yeoh WK, Forney C, Siddiqui MW. Advances in postharvest technologies to extend the storage life of minimally processed fruits and vegetables. Crit Rev Food Sci Nutr 2017; 58:2632-2649. [PMID: 29072844 DOI: 10.1080/10408398.2017.1339180] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
Minimally processed fresh produce is one of the fastest growing segments of the food industry due to consumer demand for fresh, healthy, and convenient foods. However, mechanical operations of cutting and peeling induce the liberation of cellular contents at the site of wounding that can promote the growth of pathogenic and spoilage microorganisms. In addition, rates of tissue senescence can be enhanced resulting in reduced storage life of fresh-cut fruits and vegetables. Chlorine has been widely adopted in the disinfection and washing procedures of fresh-cut produce due to its low cost and efficacy against a broad spectrum of microorganisms. Continuous replenishment of chlorine in high organic wash water can promote the formation of carcinogenic compounds such as trihalomethanes, which threaten human and environmental health. Alternative green and innovative chemical and physical postharvest treatments such as ozone, electrolyzed water, hydrogen peroxide, ultraviolet radiation, high pressure processing, and ultrasound can achieve similar reduction of microorganisms as chlorine without the production of harmful compounds or compromising the quality of fresh-cut produce.
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Affiliation(s)
- Asgar Ali
- a Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, The University of Nottingham Malaysia Campus , Semenyih , Selangor , Malaysia
| | - Wei Keat Yeoh
- a Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, The University of Nottingham Malaysia Campus , Semenyih , Selangor , Malaysia
| | - Charles Forney
- b Agriculture and Agri-Food Canada, Kentville Research and Development Centre , 32 Main Street, Kentville , Nova Scotia , Canada
| | - Mohammed Wasim Siddiqui
- c Department of Food Science and Postharvest Technology , Bihar Agricultural University , Sabour, Bhagalpur , Bihar , India
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Yoon JH, Lee SY. Review: Comparison of the effectiveness of decontaminating strategies for fresh fruits and vegetables and related limitations. Crit Rev Food Sci Nutr 2017; 58:3189-3208. [DOI: 10.1080/10408398.2017.1354813] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Jae-Hyun Yoon
- Department of Food and Nutrition, Chung-Ang University, 4726, Seodong-daero, Anseong-si, Gyeonggi-do, South Korea
| | - Sun-Young Lee
- Department of Food and Nutrition, Chung-Ang University, 4726, Seodong-daero, Anseong-si, Gyeonggi-do, South Korea
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13
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Barba FJ, Koubaa M, do Prado-Silva L, Orlien V, Sant’Ana ADS. Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.05.011] [Citation(s) in RCA: 171] [Impact Index Per Article: 24.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Wang H, Ryser ET. Quantitative transfer of Salmonella Typhimurium LT2 during mechanical slicing of tomatoes as impacted by multiple processing variables. Int J Food Microbiol 2016; 234:76-82. [DOI: 10.1016/j.ijfoodmicro.2016.06.035] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2015] [Revised: 05/30/2016] [Accepted: 06/25/2016] [Indexed: 10/21/2022]
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15
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Toledo Del Árbol J, Pérez Pulido R, Grande MJ, Gálvez A, Lucas R. Survival and High-Hydrostatic Pressure Inactivation of Foodborne Pathogens in Salmorejo, a Traditional Ready-to-Eat Food. J Food Sci 2015; 80:M2517-21. [PMID: 26448479 DOI: 10.1111/1750-3841.13067] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2015] [Accepted: 08/07/2015] [Indexed: 11/28/2022]
Abstract
UNLABELLED Salmorejo is a traditional tomato-based creamy product. Because salmorejo is not heat-processed, there is a risk of contamination with foodborne pathogens from raw materials. Even though bacterial growth in salmorejo is strongly inhibited because of its acidic pH (close to 3.9), the growth and survival of 3 foodborne pathogens in this food has not been studied before. In this study, 3 cocktails consisting of Escherichia coli O157, Salmonella enterica serovar Enteritidis, and Listeria monocytogenes strains were inoculated in freshly prepared salmorejo. The food was treated by high hydrostatic pressure (HHP) at 400, 500, or 600 MPa for 8 min, or left untreated, and stored at 4 °C for 30 d. Viable cell counts were determined on selective media and also by the triple-layer agar method in order to detect sublethally injured cells. In control samples, L. monocytogenes viable cells decreased by 2.4 log cycles at day 7 and were undetectable by day 15. S. enterica cells decreased by 0.5 or 2.4 log cycles at days 7 and 15 respectively, but still were detectable at day 30. E. coli O157 cells survived much better in salmorejo, decreasing only by 1.5 log cycles at day 30. Treatments at pressures of 400 MPa or higher reduced viable counts of L. monocytogenes and S. enterica to undetectable levels. HHP treatments significantly (P < 0.05) reduced E. coli counts by approximately 5.2 to 5.4 log cycles, but also yielded surviving cells that apparently were sublethally injured. Only samples treated at 600 MPA for 8 min were devoid of detectable E. coli cells during storage. PRACTICAL APPLICATION Salmorejo is a traditional, vitamin-rich food, usually produced on a small scale. HHP treatment at 600 MPa for 8 min can be an efficient nonthermal method for industrial-scale preparation of preservative-free salmorejo with improved safety against transmission of foodborne pathogens L. monocytogenes serotyes 4a and 4b, S. enterica serovar Enteritidis, and E. coli O157.
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Affiliation(s)
- Julia Toledo Del Árbol
- Área de Microbiología. Depto. de Ciencias de la Salud, Facultad de Ciencias Experimentales, Univ. de Jaén, P.O. Box 23071, Jaén, Spain
| | - Rubén Pérez Pulido
- Área de Microbiología. Depto. de Ciencias de la Salud, Facultad de Ciencias Experimentales, Univ. de Jaén, P.O. Box 23071, Jaén, Spain
| | - Ma José Grande
- Área de Microbiología. Depto. de Ciencias de la Salud, Facultad de Ciencias Experimentales, Univ. de Jaén, P.O. Box 23071, Jaén, Spain
| | - Antonio Gálvez
- Área de Microbiología. Depto. de Ciencias de la Salud, Facultad de Ciencias Experimentales, Univ. de Jaén, P.O. Box 23071, Jaén, Spain
| | - Rosario Lucas
- Área de Microbiología. Depto. de Ciencias de la Salud, Facultad de Ciencias Experimentales, Univ. de Jaén, P.O. Box 23071, Jaén, Spain
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Oliveira TLCD, Ramos AL, Ramos EM, Piccoli RH, Cristianini M. Natural antimicrobials as additional hurdles to preservation of foods by high pressure processing. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.05.007] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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17
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Choi DS, Park SH, Choi SR, Kim JS, Chun HH. The combined effects of ultraviolet-C irradiation and modified atmosphere packaging for inactivating Salmonella enterica serovar Typhimurium and extending the shelf life of cherry tomatoes during cold storage. Food Packag Shelf Life 2015. [DOI: 10.1016/j.fpsl.2014.10.005] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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18
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Feyaerts J, Rogiers G, Corthouts J, Michiels CW. Thiol-reactive natural antimicrobials and high pressure treatment synergistically enhance bacterial inactivation. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2014.12.005] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Yun J, Fan X, Li X, Jin TZ, Jia X, Mattheis JP. Natural surface coating to inactivate Salmonella enterica serovar Typhimurium and maintain quality of cherry tomatoes. Int J Food Microbiol 2015; 193:59-67. [DOI: 10.1016/j.ijfoodmicro.2014.10.013] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2014] [Revised: 10/06/2014] [Accepted: 10/11/2014] [Indexed: 11/16/2022]
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20
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Scientific Opinion on the risk posed by pathogens in food of non-animal origin. Part 2 (Salmonellaand Norovirus in tomatoes). EFSA J 2014. [DOI: 10.2903/j.efsa.2014.3832] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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In situ evaluation of Paenibacillus alvei in reducing carriage of Salmonella enterica serovar Newport on whole tomato plants. Appl Environ Microbiol 2014; 80:3842-9. [PMID: 24747888 DOI: 10.1128/aem.00835-14] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Recently, tomatoes have been implicated as a primary vehicle in food-borne outbreaks of Salmonella enterica serovar Newport and other Salmonella serovars. Long-term intervention measures to reduce Salmonella prevalence on tomatoes remain elusive for growing and postharvest environments. A naturally occurring bacterium identified by 16S rRNA gene sequencing as Paenibacillus alvei was isolated epiphytically from plants native to the Virginia Eastern Shore tomato-growing region. After initial antimicrobial activity screening against Salmonella and 10 other bacterial pathogens associated with the human food supply, strain TS-15 was further used to challenge an attenuated strain of S. Newport on inoculated fruits, leaves, and blossoms of tomato plants in an insect-screened high tunnel with a split-plot design. Survival of Salmonella after inoculation was measured for groups with and those without the antagonist at days 0, 1, 2, and 3 and either day 5 for blossoms or day 6 for fruits and leaves. Strain TS-15 exhibited broad-range antimicrobial activity against both major food-borne pathogens and major bacterial phytopathogens of tomato. After P. alvei strain TS-15 was applied onto the fruits, leaves, and blossoms of tomato plants, the concentration of S. Newport declined significantly (P ≤ 0.05) compared with controls. Astonishingly, >90% of the plants had no detectable levels of Salmonella by day 5 for blossoms. The naturally occurring antagonist strain TS-15 is highly effective in reducing the carriage of Salmonella Newport on whole tomato plants. The application of P. alvei strain TS-15 is a promising approach for reducing the risk of Salmonella contamination during tomato production.
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Zhou CL, Liu W, Zhao J, Yuan C, Song Y, Chen D, Ni YY, Li QH. The effect of high hydrostatic pressure on the microbiological quality and physical–chemical characteristics of Pumpkin (Cucurbita maxima Duch.) during refrigerated storage. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.11.002] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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23
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Wang CY, Hsu CP, Huang HW, Yang BB. The relationship between inactivation and morphological damage of Salmonella enterica treated by high hydrostatic pressure. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.08.004] [Citation(s) in RCA: 16] [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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Lianou A, Koutsoumanis KP. Strain variability of the behavior of foodborne bacterial pathogens: A review. Int J Food Microbiol 2013; 167:310-21. [DOI: 10.1016/j.ijfoodmicro.2013.09.016] [Citation(s) in RCA: 84] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2013] [Revised: 09/23/2013] [Accepted: 09/24/2013] [Indexed: 10/26/2022]
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