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Taiwo OR, Onyeaka H, Oladipo EK, Oloke JK, Chukwugozie DC. Advancements in Predictive Microbiology: Integrating New Technologies for Efficient Food Safety Models. Int J Microbiol 2024; 2024:6612162. [PMID: 38799770 PMCID: PMC11126350 DOI: 10.1155/2024/6612162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 04/01/2024] [Accepted: 04/23/2024] [Indexed: 05/29/2024] Open
Abstract
Predictive microbiology is a rapidly evolving field that has gained significant interest over the years due to its diverse application in food safety. Predictive models are widely used in food microbiology to estimate the growth of microorganisms in food products. These models represent the dynamic interactions between intrinsic and extrinsic food factors as mathematical equations and then apply these data to predict shelf life, spoilage, and microbial risk assessment. Due to their ability to predict the microbial risk, these tools are also integrated into hazard analysis critical control point (HACCP) protocols. However, like most new technologies, several limitations have been linked to their use. Predictive models have been found incapable of modeling the intricate microbial interactions in food colonized by different bacteria populations under dynamic environmental conditions. To address this issue, researchers are integrating several new technologies into predictive models to improve efficiency and accuracy. Increasingly, newer technologies such as whole genome sequencing (WGS), metagenomics, artificial intelligence, and machine learning are being rapidly adopted into newer-generation models. This has facilitated the development of devices based on robotics, the Internet of Things, and time-temperature indicators that are being incorporated into food processing both domestically and industrially globally. This study reviewed current research on predictive models, limitations, challenges, and newer technologies being integrated into developing more efficient models. Machine learning algorithms commonly employed in predictive modeling are discussed with emphasis on their application in research and industry and their advantages over traditional models.
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Affiliation(s)
| | - Helen Onyeaka
- School of Chemical Engineering, University of Birmingham, Edgbaston B15 2TT, Birmingham, UK
| | - Elijah K. Oladipo
- Genomics Unit, Helix Biogen Institute, Ogbomosho, Oyo, Nigeria
- Department of Microbiology, Laboratory of Molecular Biology, Immunology and Bioinformatics, Adeleke University, Ede, Osun, Nigeria
| | - Julius Kola Oloke
- Department of Natural Science, Microbiology Unit, Precious Cornerstone University, Ibadan, Oyo, Nigeria
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Luo Z, Ni K, Zhou Y, Chang G, Yu J, Zhang C, Yin W, Chen D, Li S, Kuang S, Zhang P, Li K, Bai J, Wang X. Inactivation of two SARS-CoV-2 virus surrogates by electron beam irradiation on large yellow croaker slices and their packaging surfaces. Food Control 2023; 144:109340. [PMID: 36091572 PMCID: PMC9445444 DOI: 10.1016/j.foodcont.2022.109340] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 08/16/2022] [Accepted: 08/25/2022] [Indexed: 11/15/2022]
Abstract
The detection of infectious SARS-CoV-2 in food and food packaging associated with the cold chain has raised concerns about the possible transmission pathway of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) in foods transported through cold-chain logistics and the need for novel decontamination strategies. In this study, the effect of electron beam (E-beam) irradiation on the inactivation of two SARS-CoV-2surrogate, viruses porcine epidemic diarrhea virus (PEDV) and porcine transmissible gastroenteritis virus (TGEV), in culture medium and food substrate, and on food substrate were investigated. The causes of virus inactivation were also investigated by transmission electron microscopy (TEM) and Quantitative Real-time PCR (QRT-PCR). Samples packed inside and outside, including virus-inoculated large yellow croaker and virus suspensions, were irradiated with E-beam irradiation (2, 4, 6, 8, 10 kGy) under refrigerated (0 °C)and frozen (−18 °C) conditions. The titers of both viruses in suspension and fish decreased significantly (P < 0.05) with increasing doses of E-beam irradiation. The maximum D10 value of both viruses in suspension and fish was 1.24 kGy. E-beam irradiation at doses below 10 kGy was found to destroy the spike proteins of both SARS-CoV-2 surrogate viruses by transmission electron microscopy (TEM) and negative staining of thin-sectioned specimens, rendering them uninfectious. E-beam irradiation at doses greater than 10 kGy was also found to degrade viral genomic RNA by qRT-PCR. There were no significant differences in color, pH, TVB-N, TBARS, and sensory properties of irradiated fish samples at doses below 10 kGy. These findings suggested that E-beam irradiation has the potential to be developed as an efficient non-thermal treatment to reduce SARS-CoV-2 contamination in foods transported through cold chain foods to reduce the risk of SARS-CoV-2 infection in humans through the cold chain.
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Lin Z, Qin X, Li J, Zohaib Aslam M, Sun T, Li Z, Wang X, Dong Q. Machine learning approach for predicting single cell lag time of Salmonella Enteritidis after heat and chlorine treatment. Food Res Int 2022; 156:111132. [DOI: 10.1016/j.foodres.2022.111132] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 03/10/2022] [Accepted: 03/11/2022] [Indexed: 11/24/2022]
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Zhang H, Pang X, Seck HL, Zhou W. Low-energy X-ray inactivation of Listeria monocytogenes in mono-/co-culture biofilms with Pseudomonas fluorescens on food contact surfaces. Food Microbiol 2021; 100:103841. [PMID: 34416951 DOI: 10.1016/j.fm.2021.103841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 05/26/2021] [Accepted: 05/26/2021] [Indexed: 10/21/2022]
Abstract
This study assessed the inactivation kinetics of 150 keV low-energy X-ray on mono-/co-culture biofilms of Listeria monocytogenes and Pseudomonas fluorescens on three different food-contact-surfaces (polyethylene, acrylic, and stainless steel). The results indicated that the level of biofilm formation of mono-/co-cultures of L. monocytogenes and P. fluorescens was the highest on acrylic. The mono-culture L. monocytogenes biofilm cells exhibited higher resistance to the low-energy X-rays than the corresponding mono-culture P. fluorescens biofilm cells, regardless of surface types. Furthermore, co-culture had enhanced the resistance of both P. fluorescens and L. monocytogenes biofilm cells to the low-energy X-ray. Two kinetic models for the inactivation process were investigated, including (i) Linear model and (ii) Weibull model. Based on R2, RMSE and AIC analysis, the Weibull model was superior in fitting the inactivation curves of low-energy X-ray on L. monocytogenes in mono-/co-culture biofilms with P. fluorescens. For mono-culture biofilms, the irradiation achieved the tR1 value (derived from the Weibull model, i.e., the dose required for the first 1-log reduction) of 46.36-50.81 Gy for L. monocytogenes and the tR1 value of 25.61-31.33 Gy for P. fluorescens. For co-culture biofilms, higher tR1 values for L. monocytogenes (59.54-70.77 Gy) and P. fluorescens (32.73-45.13 Gy) were yielded than those for their individual counterparts in mono-culture biofilm.
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Affiliation(s)
- Hongfei Zhang
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, 117542, Singapore
| | - Xinyi Pang
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, 117542, Singapore; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, 210003, China
| | - Hon Luen Seck
- A*STAR Singapore Institute of Manufacturing Technology, Singapore
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu, 215123, China.
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Kakagianni M, Chatzitzika C, Koutsoumanis KP, Valdramidis VP. The impact of high power ultrasound for controlling spoilage by Alicyclobacillus acidoterrestris: A population and a single spore assessment. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102405] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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Yue S, Liu Y, Wang X, Xu D, Qiu J, Liu Q, Dong Q. Modeling the Effects of the Preculture Temperature on the Lag Phase of Listeria monocytogenes at 25°C. J Food Prot 2019; 82:2100-2107. [PMID: 31729920 DOI: 10.4315/0362-028x.jfp-19-117] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
In predictive microbiology, the study of the microbial lag phase, i.e., the time needed for bacteria to adapt to a new environment before multiplying, has received a great deal of attention in the research literature. The microbial lag phase is more difficult to estimate than the specific growth rate because the lag phase is impacted by the previous and actual growth environments. In this study, the growth of Listeria monocytogenes preincubated at 0, 5, 10, and 15°C and subsequently grown at 25°C was investigated at the single-cell and population levels. The population lag phase of L. monocytogenes was obtained by fitting the Baranyi model, and the single-cell lag time was estimated by the time to detection method. The lag phase at the single-cell and population levels of L. monocytogenes presented a downward trend as the preculture temperature ranged from 0 to 15°C. The population lag phase of L. monocytogenes was lower than the single-cell lag time at the same preculture temperature. In addition, except for the zero-lag distribution at a preculture temperature of 15°C, all the single-cell lag time distributions of L. monocytogenes followed a Weibull distribution under all preculture temperatures. The preculture temperature had a significant impact on the rapid variation in the single-cell lag time distribution. Thus, the influence of preculture temperature on the lag phase needs to be quantitatively analyzed for better assessment of microbiological risk.
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Affiliation(s)
- Siyuan Yue
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 516 Jungong Road, Shanghai 200093, People's Republic of China
| | - Yangtai Liu
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 516 Jungong Road, Shanghai 200093, People's Republic of China
| | - Xiang Wang
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 516 Jungong Road, Shanghai 200093, People's Republic of China
| | - Dongpo Xu
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 516 Jungong Road, Shanghai 200093, People's Republic of China
| | - Jingxuan Qiu
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 516 Jungong Road, Shanghai 200093, People's Republic of China
| | - Qing Liu
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 516 Jungong Road, Shanghai 200093, People's Republic of China
| | - Qingli Dong
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 516 Jungong Road, Shanghai 200093, People's Republic of China
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Koyama K, Abe H, Kawamura S, Koseki S. Calculating stochastic inactivation of individual cells in a bacterial population using variability in individual cell inactivation time and initial cell number. J Theor Biol 2019; 469:172-179. [DOI: 10.1016/j.jtbi.2019.01.042] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2018] [Revised: 01/13/2019] [Accepted: 01/17/2019] [Indexed: 11/25/2022]
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Characterization of damage on Listeria innocua surviving to pulsed light: Effect on growth, DNA and proteome. Int J Food Microbiol 2018; 284:63-72. [PMID: 30005928 DOI: 10.1016/j.ijfoodmicro.2018.07.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2018] [Revised: 05/25/2018] [Accepted: 07/02/2018] [Indexed: 11/23/2022]
Abstract
The effect of pulsed light treatment on the lag phase and the maximum specific growth rate of Listeria innocua was determined in culture media at 7 °C. Fluences of 0.175, 0.350 and 0.525 J/cm2 were tested. The lag phase of the survivors increased as fluence did, showing significant differences for all the doses; an 8.7-fold increase was observed at 0.525 J/cm2. Pulsed light decreased the maximum specific growth rate by 38% at the same fluence. Both parameters were also determined by time-lapse microscopy at 25 °C in survivors to 0.525 J/cm2, with an increase of 13-fold of the lag phase and a 45% decrease of the maximum specific growth rate. The higher the fluence, the higher the variability of both parameters was. To characterize pulsed light damage on L. innocua, the formation of dimers on DNA was assessed, and a proteomic study was undertaken. In cells treated with 0.525 J/cm2, cyclobutane pyrimidine dimers and pyrimidine (6-4) pyrimidone photoproducts were detected at 5:1 ratio. Pulsed light induced the expression of three proteins, among them the general stress protein Ctc. Furthermore, treated cells showed an up-regulation of proteins related to metabolism of nucleotides and fatty acids, as well as with translation processes, whereas flagellin and some glucose metabolism proteins were down-regulated. Differences in the proteome of the survivors could contribute to explain the mechanisms of adaptation of L. innocua after pulsed light treatment.
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Ding T, Liao XY, Dong QL, Xuan XT, Chen SG, Ye XQ, Liu DH. Predictive modeling of microbial single cells: A review. Crit Rev Food Sci Nutr 2017; 58:711-725. [DOI: 10.1080/10408398.2016.1217193] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Tian Ding
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China
| | - Xin-Yu Liao
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China
| | - Qing-Li Dong
- Institute of Food Quality and Safety, University of Shanghai for Science and Technology, Shanghai, China
| | - Xiao-Ting Xuan
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China
| | - Shi-Guo Chen
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China
| | - Xing-Qian Ye
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China
| | - Dong-Hong Liu
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China
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Kakagianni M, Aguirre JS, Lianou A, Koutsoumanis KP. Effect of storage temperature on the lag time of Geobacillus stearothermophilus individual spores. Food Microbiol 2017. [PMID: 28648296 DOI: 10.1016/j.fm.2017.04.009] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
The lag times (λ) of Geobacillus stearothermophilus single spores were studied at different storage temperatures ranging from 45 to 59 °C using the Bioscreen C method. A significant variability of λ was observed among individual spores at all temperatures tested. The storage temperature affected both the position and the spread of the λ distributions. The minimum mean value of λ (i.e. 10.87 h) was observed at 55 °C, while moving away from this temperature resulted in an increase for both the mean and standard deviation of λ. A Cardinal Model with Inflection (CMI) was fitted to the reverse mean λ, and the estimated values for the cardinal parameters Tmin, Tmax, Topt and the optimum mean λ of G. stearothermophilus were found to be 38.1, 64.2, 53.6 °C and 10.3 h, respectively. To interpret the observations, a probabilistic growth model for G. stearothermophilus individual spores, taking into account λ variability, was developed. The model describes the growth of a population, initially consisting of N0 spores, over time as the sum of cells in each of the N0 imminent subpopulations originating from a single spore. Growth simulations for different initial contamination levels showed that for low N0 the number of cells in the population at any time is highly variable. An increase in N0 to levels exceeding 100 spores results in a significant decrease of the above variability and a shorter λ of the population. Considering that the number of G. stearothermophilus surviving spores in the final product is usually very low, the data provided in this work can be used to evaluate the probability distribution of the time-to-spoilage and enable decision-making based on the "acceptable level of risk".
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Affiliation(s)
- Myrsini Kakagianni
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece
| | - Juan S Aguirre
- Laboratorio de Microbiología y Probioticos, INTA, Universidad de Chile, Avenida El Líbano 5524, Macul, Santiago, Chile
| | - Alexandra Lianou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food, Biotechnology and Development, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - Konstantinos P Koutsoumanis
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece.
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Parra-Flores J, Juneja V, Garcia de Fernando G, Aguirre J. Variability in Cell Response of Cronobacter sakazakii after Mild-Heat Treatments and Its Impact on Food Safety. Front Microbiol 2016; 7:535. [PMID: 27148223 PMCID: PMC4836016 DOI: 10.3389/fmicb.2016.00535] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2016] [Accepted: 04/01/2016] [Indexed: 12/05/2022] Open
Abstract
Cronobacter spp. have been responsible for severe infections in infants associated with consumption of powdered infant formula and follow-up formulae. Despite several risk assessments described in published studies, few approaches have considered the tremendous variability in cell response that small micropopulations or single cells can have in infant formula during storage, preparation or post process/preparation before the feeding of infants. Stochastic approaches can better describe microbial single cell response than deterministic models as we prove in this study. A large variability of lag phase was observed in single cell and micropopulations of ≤50 cells. This variability increased as the heat shock increased and growth temperature decreased. Obviously, variability of growth of individual Cronobacter sakazakii cell is affected by inoculum size, growth temperature and the probability of cells able to grow at the conditions imposed by the experimental conditions should be taken into account, especially when errors in bottle-preparation practices, such as improper holding temperatures, or manipulation, may lead to growth of the pathogen to a critical cell level. The mean probability of illness from initial inoculum size of 1 cell was below 0.2 in all the cases and for inoculum size of 50 cells the mean probability of illness, in most of the cases, was above 0.7.
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Affiliation(s)
- Julio Parra-Flores
- Departamento de Nutrición y Salud Pública, Universidad del Bío-BíoChillán, Chile
| | - Vijay Juneja
- Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, WyndmoorPA, USA
| | - Gonzalo Garcia de Fernando
- Laboratorio de Microbiología y Probióticos, Instituto de Nutrición y Tecnología de los Alimentos, Universidad de ChileSantiago, Chile
| | - Juan Aguirre
- Laboratorio de Microbiología y Probióticos, Instituto de Nutrición y Tecnología de los Alimentos, Universidad de ChileSantiago, Chile
- Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad ComplutenseMadrid, Spain
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Rodríguez MR, Aguirre JS, Lianou A, Parra-Flores J, García de Fernando GD. Analysis of the variability in microbial inactivation by acid treatments. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.056] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Assessment of the effect of a Salmonella enterica ser. Typhimurium culture supernatant on the single-cell lag time of foodborne pathogens. Int J Food Microbiol 2015; 215:143-8. [PMID: 26433459 DOI: 10.1016/j.ijfoodmicro.2015.09.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2015] [Revised: 09/05/2015] [Accepted: 09/11/2015] [Indexed: 12/11/2022]
Abstract
The objective of this study was the in vitro evaluation of the effect of a cell-free microbial supernatant, produced by a luxS-positive Salmonella enterica ser. Typhimurium strain, on the single-cell growth kinetic behavior of two strains of S. enterica (serotypes Enteritidis and Typhimurium) and a methicillin-resistant Staphylococcus aureus strain. The single-cell lag time (λ) of the pathogens was estimated in the absence and presence (20% v/v) of microbial supernatant based on optical density measurements. As demonstrated by the obtained results, the tested microbial supernatant had a strain-specific effect on the single-cell λ and its variability. Although the mean λ values were similar in the absence and presence of microbial supernatant in the case of Salmonella Enteritidis, a significant (P ≤ 0.05) reduction and increase in the mean value of this parameter in the presence of microbial supernatant were observed for Salmonella Typhimurium and St. aureus, respectively. With regard to the effect of the tested microbial supernatant on the single-cell variability of λ, similar λ distributions were obtained in its absence and presence for S. Enteritidis, while considerable differences were noted for the other two tested organisms; the coefficient of variation of λ in the absence and presence of microbial supernatant was 41.6 and 69.8% for S. Typhimurium, respectively, with the corresponding values for St. aureus being 74.0 and 56.9%. As demonstrated by the results of bioassays, the tested microbial supernatant exhibited autoinducer-2 activity, indicating a potential association of such quorum sensing compounds with the observed effects. Although preliminary in nature, the collected data provide a good basis for future research on the role of quorum sensing in the single-cell growth behavior of foodborne pathogens.
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Aguirre JS, de Fernando GG, Hierro E, Hospital XF, Ordóñez JA, Fernández M. Estimation of the growth kinetic parameters of Bacillus cereus spores as affected by pulsed light treatment. Int J Food Microbiol 2015; 202:20-6. [DOI: 10.1016/j.ijfoodmicro.2015.02.020] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2014] [Revised: 12/22/2014] [Accepted: 02/18/2015] [Indexed: 10/23/2022]
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Aguirre JS, Hierro E, Fernández M, García de Fernando GD. Modelling the effect of light penetration and matrix colour on the inactivation of Listeria innocua by pulsed light. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.05.011] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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17
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Aguirre JS, Monis A, García de Fernando GD. Improvement in the lag phase estimation of individual cells that have survived mild heat treatment. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12382] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Juan S. Aguirre
- Grupo de Tecnología de los Alimentos de Origen Animal; Depto. Nutrición, Bromatología y Tecnología de los Alimentos; Facultad de Veterinaria; Universidad Complutense; Ciudad Universitaria; Madrid 28040 Spain
| | - Almira Monis
- Grupo de Tecnología de los Alimentos de Origen Animal; Depto. Nutrición, Bromatología y Tecnología de los Alimentos; Facultad de Veterinaria; Universidad Complutense; Ciudad Universitaria; Madrid 28040 Spain
| | - Gonzalo D. García de Fernando
- Grupo de Tecnología de los Alimentos de Origen Animal; Depto. Nutrición, Bromatología y Tecnología de los Alimentos; Facultad de Veterinaria; Universidad Complutense; Ciudad Universitaria; Madrid 28040 Spain
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Kang JH, Chun HH, Song NB, Kim MS, Park J, Oh DH, Song KB. Effects of electron beam and ultraviolet-C irradiation on quality and microbial populations of leafy vegetables during storage. ACTA ACUST UNITED AC 2013. [DOI: 10.1007/s13765-013-3007-y] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Aguirre JS, González A, Özçelik N, Rodríguez MR, García de Fernando GD. Modeling the Listeria innocua micropopulation lag phase and its variability. Int J Food Microbiol 2013; 164:60-9. [DOI: 10.1016/j.ijfoodmicro.2013.03.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2012] [Revised: 02/11/2013] [Accepted: 03/10/2013] [Indexed: 10/27/2022]
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García-Márquez I, Cambero MI, Ordóñez JA, Cabeza MC. Shelf-life extension and sanitation of fresh pork loin by E-beam treatment. J Food Prot 2012; 75:2179-89. [PMID: 23212015 DOI: 10.4315/0362-028x.jfp-12-217] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The usefulness of electron beam (E-beam) irradiation to increase the shelf life of whole fresh pork loin stored at 4°C has been studied. The shelf life was extended from 5 to 11 and 20 days after the application of 1 and 2 kGy, respectively. If a temperature abuse situation were to occur during product distribution (e.g., increase to 8°C), the shelf life would be extended from 3 to 8 and 15 days, respectively, after application of the same doses. When considering Listeria monocytogenes from a public health point of view, the irradiated whole fresh loin may be marketable for periods longer than 2 weeks, thus guaranteeing a practically Listeria-free product. Irradiation produced no important changes in the rheological characteristics of the meat. Although the sensory quality of irradiated meat was scored lower than the control immediately after irradiation, after 5 days in storage, irradiated meat scored higher than or not different from the control.
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Affiliation(s)
- Irene García-Márquez
- Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain
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Kang JH, Park J, Oh DH, Song KB. Effects of Combined Treatment of Aqueous Chlorine Dioxide and UV-C or Electron Beam Irradiation on Microbial Growth and Quality in Chicon during Storage. ACTA ACUST UNITED AC 2012. [DOI: 10.3746/jkfn.2012.41.11.1632] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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García-Márquez I, Ordóñez JA, Cambero MI, Cabeza MC. Use of e-beam for shelf-life extension and sanitizing of marinated pork loin. Int J Microbiol 2012; 2012:962846. [PMID: 23227053 PMCID: PMC3512307 DOI: 10.1155/2012/962846] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2012] [Revised: 10/15/2012] [Accepted: 10/16/2012] [Indexed: 11/17/2022] Open
Abstract
The effectiveness of E-beam radiation to extend the shelf-life of marinated pork loin slices stored at 4 and 8°C (temperature abuse) has been studied. The shelf-life was extended from 7 to 16 and >20 days after the application of 1 and 2 kGy, respectively. In the event of a temperature abuse occuring during the product distribution (e.g., increase to 8°C), the shelf-life would be extended from 5 to 10 and 16 days, respectively, when applying the doses mentioned previously. From a public health point of view, the irradiation of marinated pork loin may be marketable for a longer period of time of up to two weeks, and guarantees a practically Salmonella and Listeria-free product. Minor changes are produced by the E-beam treatment in the main sensory and rheological characteristics. The odor was the most affected feature, but the off-odors diminished with increased storage. In any case, testers judged the samples to be adequate for marketing.
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Affiliation(s)
| | - J. A. Ordóñez
- Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain
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Aguirre J, Rodríguez MR, González R, García de Fernando G. E-beam irradiation affects the maximum specific growth rate ofBacillus cereus. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03199.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Juan Aguirre
- Dpto. de Nutrición; Bromatología y Tecnología de los Alimentos; Facultad de Veterinaria; Universidad Complutense de Madrid; Ciudad Universitaria; 28040; Madrid; Spain
| | - Mª Rosa Rodríguez
- Dpto. de Nutrición; Bromatología y Tecnología de los Alimentos; Facultad de Veterinaria; Universidad Complutense de Madrid; Ciudad Universitaria; 28040; Madrid; Spain
| | - Rodrigo González
- Dpto. de Nutrición; Bromatología y Tecnología de los Alimentos; Facultad de Veterinaria; Universidad Complutense de Madrid; Ciudad Universitaria; 28040; Madrid; Spain
| | - Gonzalo García de Fernando
- Dpto. de Nutrición; Bromatología y Tecnología de los Alimentos; Facultad de Veterinaria; Universidad Complutense de Madrid; Ciudad Universitaria; 28040; Madrid; Spain
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Aguirre JS, Ordóñez JA, García de Fernando GD. A comparison of the effects of E-beam irradiation and heat treatment on the variability of Bacillus cereus inactivation and lag phase duration of surviving cells. Int J Food Microbiol 2012; 153:444-52. [DOI: 10.1016/j.ijfoodmicro.2011.12.012] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2011] [Revised: 12/07/2011] [Accepted: 12/11/2011] [Indexed: 10/14/2022]
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