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Yu H, Zhang J, Zhao Y, Li H, Chen Y, Zhu J. Effects of specific doses of E-beam irradiation which inactivated SARS-CoV-2 on the nutrition and quality of Atlantic salmon. FOOD SCIENCE AND HUMAN WELLNESS 2023; 12:1351-1358. [PMID: 38620800 PMCID: PMC9671704 DOI: 10.1016/j.fshw.2022.10.036] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The contamination of Atlantic salmon with severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) has impeded the development of the cold-chain food industry and posed possible risks to the population. Electron beam (E-beam) irradiation under 2, 4, 7, and 10 kGy can effectively inactivate SARS-CoV-2 in cold-chain seafood. However, there are few statistics about the quality changes of salmon exposed to these irradiation dosages. This work demonstrated that E-beam irradiation at dosages capable of killing SARS-CoV-2 induced lipid oxidation, decreased vitamin A content, and increased some amino acids and ash content. In addition, irradiation altered the textural features of salmon, such as its hardness, resilience, cohesiveness, and chewiness. The irradiation considerably affected the L*, a*, and b* values of salmon, with the L* value increasing and a*, b* values decreasing. There was no significant difference in the sensory evaluation of control and irradiated salmon. It was shown that irradiation with 2-7 kGy E-beam did not significantly degrade quality. The inactivation of SARS-CoV-2 in salmon is advised at a dose of 2 kGy.
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Affiliation(s)
- Huilin Yu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Junhui Zhang
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Yan Zhao
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Honghao Li
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Yixuan Chen
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Jiajin Zhu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
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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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LI HL, HUANG JJ, LI MJ, CHEN YN, XIONG GQ, CAI J, ZU XY. Effects of cobalt-sourced γ-irradiation on the meat quality and storage stability of crayfishes (Procambarus clarkii). FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.104222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Hai-lan LI
- Hubei Academy of Agricultural Sciences, China
| | - Jia-jun HUANG
- Hubei Academy of Agricultural Sciences, China; Hubei University of Technology, China
| | - Mei-jin LI
- Hubei Academy of Agricultural Sciences, China; Hubei University of Technology, China
| | - Ya-nan CHEN
- Hubei Academy of Agricultural Sciences, China; Hubei University of Technology, China
| | | | - Jun CAI
- Hubei University of Technology, China
| | - Xiao-yan ZU
- Hubei Academy of Agricultural Sciences, China
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Asamoah EK, Nunoo FK, Addo S, Nyarko JO, Acquah SA, Hyldig G. Effect of smoking and gamma irradiation on the nutritional and sensory quality of Atlantic chub mackerel in Ghana. Radiat Phys Chem Oxf Engl 1993 2022. [DOI: 10.1016/j.radphyschem.2022.110458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Al-Kuraieef AN. Microbiological, chemical and organoleptic evaluation of fresh fish and its products irradiated by gamma rays. POTRAVINARSTVO 2021. [DOI: 10.5219/1505] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The present study evaluated the microbiological, chemical, and organoleptic aspects of irradiated fresh fish and its products to extend their shelf life. Fresh fish and its products were irradiated at three doses (1.5, 3.0, and 4.5 kGy) used for preservation to study the effects of irradiation on their microbiological properties, fatty acid composition, and organoleptic properties. Irradiated fresh bolti fish, smoked herring, and smoked mackerel were evaluated microbiologically, chemically, and organoleptically. Radiation treatment not only reduced the counts of aerobic bacteria, fecal streptococci, molds, and yeasts but also destroyed all the Staphylococcus aureus cells, improving the hygienic quality of the fresh and smoked fish samples. Irradiation increased the peroxide, acid, and thiobarbituric acid values, but they remained within acceptable levels. No new fatty acids or other artifacts due to irradiation were observed. Irradiation of 4.5 kGy greatly reduced the organoleptic quality scores of fresh bolti fish, indicating that the optimum radiation dose for this fish was 3.0 kGy. Smoked herring and mackerel could be irradiated with up to 4.5 kGy without adverse effects on their organoleptic properties.
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Zhang QQ, Rui X, Guo Y, He M, Xu XL, Dong MS. Combined Effect of Polyphenol-Chitosan Coating and Irradiation on the Microbial and Sensory Quality of Carp Fillets. J Food Sci 2017; 82:2121-2127. [DOI: 10.1111/1750-3841.13810] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2017] [Revised: 06/05/2017] [Accepted: 06/14/2017] [Indexed: 12/27/2022]
Affiliation(s)
- Qiu Qin Zhang
- College of Food Science and Technology; Nanjing Agricultural Univ.; Nanjing 210095 PR China
| | - Xin Rui
- College of Food Science and Technology; Nanjing Agricultural Univ.; Nanjing 210095 PR China
| | - Yi Guo
- College of Food Science and Technology; Nanjing Agricultural Univ.; Nanjing 210095 PR China
| | - Min He
- College of Food Science and Technology; Nanjing Agricultural Univ.; Nanjing 210095 PR China
| | - Xing Lian Xu
- College of Food Science and Technology; Nanjing Agricultural Univ.; Nanjing 210095 PR China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Nanjing Agricultural Univ.; Nanjing 210095 PR China
| | - Ming Sheng Dong
- College of Food Science and Technology; Nanjing Agricultural Univ.; Nanjing 210095 PR China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Nanjing Agricultural Univ.; Nanjing 210095 PR China
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Bu T, Jin Y, Li X, Zhang J, Xu D, Yang W, Lou Q. Effect of electron irradiation and bayberry polyphenols on the quality change of yellowfin tuna fillets during refrigerated storage. Radiat Phys Chem Oxf Engl 1993 2017. [DOI: 10.1016/j.radphyschem.2017.03.025] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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de Camargo AC, Regitano-d'Arce MAB, Rasera GB, Canniatti-Brazaca SG, do Prado-Silva L, Alvarenga VO, Sant'Ana AS, Shahidi F. Phenolic acids and flavonoids of peanut by-products: Antioxidant capacity and antimicrobial effects. Food Chem 2017; 237:538-544. [PMID: 28764032 DOI: 10.1016/j.foodchem.2017.05.046] [Citation(s) in RCA: 88] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2017] [Revised: 04/15/2017] [Accepted: 05/09/2017] [Indexed: 12/30/2022]
Abstract
Peanut skin (PS) and meal from dry-blanched peanuts (MDBP) were evaluated as sources of phenolic compounds. PS rendered the highest total phenolic content, antioxidant capacity towards ABTS radical cation, DPPH and hydroxyl radicals as well as reducing power. Phenolic acids were present in PS and MDBP whereas proanthocyanidins and monomeric flavonoids were found only in PS as identified by HPLC-DAD-ESI-MSn. Procyanidin-rich extracts prevented oxidation in non-irradiated and gamma-irradiated fish model system. Both extracts inhibited the growth of gram-positive (Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Geobacillus stearothermophilus) and gram-negative bacteria (Pseudomonas aeruginosa, Pseudomonas fluorescens, Salmonella Enteritidis, Salmonella Typhimurium, Escherichia coli). Regardless of the strain, phenolic acid-rich extracts showed the lowest minimum inhibitory capacity (MIC); therefore presenting higher antibacterial effect. The MIC of phenolic acid-rich extracts (24-49μgphenolics/mL) was higher but comparable to Ampicillin (10μg/mL). Thus, phenolics in PS and MDBP may serve as antioxidants and antimicrobial compounds.
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Affiliation(s)
- Adriano Costa de Camargo
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada; Department of Agri-Food Industry, Food & Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Av. Pádua Dias 11, P.O. Box 9, CEP 13418-900 Piracicaba, SP, Brazil
| | - Marisa Aparecida Bismara Regitano-d'Arce
- Department of Agri-Food Industry, Food & Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Av. Pádua Dias 11, P.O. Box 9, CEP 13418-900 Piracicaba, SP, Brazil
| | - Gabriela Boscariol Rasera
- Department of Agri-Food Industry, Food & Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Av. Pádua Dias 11, P.O. Box 9, CEP 13418-900 Piracicaba, SP, Brazil
| | - Solange Guidolin Canniatti-Brazaca
- Department of Agri-Food Industry, Food & Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Av. Pádua Dias 11, P.O. Box 9, CEP 13418-900 Piracicaba, SP, Brazil
| | - Leonardo do Prado-Silva
- Department of Food Science, Faculty of Food Engineering, University of Campinas - UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP CEP 13083-862, Brazil
| | - Verônica Ortiz Alvarenga
- Department of Food Science, Faculty of Food Engineering, University of Campinas - UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP CEP 13083-862, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas - UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP CEP 13083-862, Brazil
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada.
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Tomac A, Cova MC, Narvaiz P, Yeannes MI. Sensory acceptability of squid rings gamma irradiated for shelf-life extension. Radiat Phys Chem Oxf Engl 1993 2017. [DOI: 10.1016/j.radphyschem.2016.09.016] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Dogruyol H, Mol S. Effect of Irradiation on Shelflife and Microbial Quality of Cold-Stored Sous-Vide Mackerel Fillets. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12804] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hande Dogruyol
- Department of Seafood Processing and Quality Control, Processing and Quality Control; Istanbul University, Faculty of Fisheries; Fatih Istanbul Turkey
| | - Suhendan Mol
- Department of Seafood Processing and Quality Control, Processing and Quality Control; Istanbul University, Faculty of Fisheries; Fatih Istanbul Turkey
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Tomac A, Cova MC, Narvaiz P, Yeannes MI. Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets. Radiat Phys Chem Oxf Engl 1993 2015. [DOI: 10.1016/j.radphyschem.2014.08.010] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Anvari M, Rezaei M, Kim SM. Biochemical Quality and Polyunsaturated Fatty Acids Content Assessments in Cold-Smoked Kutum (Rutilus Frisii Kutum): Effect of Smoking Time. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2013.805768] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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15
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Neetoo H, Mahomoodally F. Use of antimicrobial films and edible coatings incorporating chemical and biological preservatives to control growth of Listeria monocytogenes on cold smoked salmon. BIOMED RESEARCH INTERNATIONAL 2014; 2014:534915. [PMID: 25089272 PMCID: PMC4096007 DOI: 10.1155/2014/534915] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/27/2014] [Revised: 05/09/2014] [Accepted: 06/07/2014] [Indexed: 11/17/2022]
Abstract
The relatively high incidence of Listeria monocytogenes in cold smoked salmon (CSS) is of concern as it is a refrigerated processed food of extended durability (REPFED). The objectives of this study were to compare and optimize the antimicrobial effectiveness of films and coatings incorporating nisin (Nis) and sodium lactate (SL), sodium diacetate (SD), potassium sorbate (PS), and/or sodium benzoate (SB) in binary or ternary combinations on CSS. Surface treatments incorporating Nis (25000 IU/mL) in combination with PS (0.3%) and SB (0.1%) had the highest inhibitory activity, reducing the population of L. monocytogenes by a maximum of 3.3 log CFU/cm(2) (films) and 2.9 log CFU/cm(2) (coatings) relative to control samples after 10 days of storage at 21°C. During refrigerated storage, coatings were more effective in inhibiting growth of L. monocytogenes than their film counterparts. Cellulose-based coatings incorporating Nis, PS, and SB reduced the population of L. monocytogenes, and anaerobic and aerobic spoilage flora by a maximum of 4.2, 4.8, and 4.9 log CFU/cm(2), respectively, after 4 weeks of refrigerated storage. This study highlights the effectiveness of cellulose-based edible coatings incorporating generally regarded as safe (GRAS) natural and chemical antimicrobials to inhibit the development of L. monocytogenes and spoilage microflora thus enhancing the safety and quality of CSS.
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Affiliation(s)
- Hudaa Neetoo
- Department of Agriculture and Food Science, Faculty of Agriculture, University of Mauritius, Mauritius
| | - Fawzi Mahomoodally
- Department of Health Sciences, Faculty of Science, University of Mauritius, Mauritius
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Modeling total volatile basic nitrogen production as a dose function in gamma irradiated refrigerated squid rings. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.12.018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Tocmo R, Krizman K, Khoo WJ, Phua LK, Kim M, Yuk HG. Listeria monocytogenes in Vacuum-Packed Smoked Fish Products: Occurrence, Routes of Contamination, and Potential Intervention Measures. Compr Rev Food Sci Food Saf 2014; 13:172-189. [PMID: 33412645 DOI: 10.1111/1541-4337.12052] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2009] [Accepted: 11/14/2003] [Indexed: 12/15/2022]
Abstract
The occurrence of Listeria monocytogenes in ready-to-eat (RTE) fish products is well documented and represents an important food safety concern. Contamination of this pathogen in vacuum-packed (VP) smoked fish products at levels greater than the RTE food limit (100 CFU/g) has been traced to factors such as poor sanitary practices, contaminated processing environments, and temperature abuse during prolonged storage in retail outlets. Intervention technologies including physical, biological, and chemical techniques have been studied to control transmission of L. monocytogenes to these products. High-pressure processing, irradiation, and pulsed UV-light treatment have shown promising results. Potential antilisterial effects of some sanitizers and combined chemical preservatives have also been demonstrated. Moreover, the concept of biopreservation, use of bioactive packaging, and a combination of different intervention technologies, as in the hurdle concept, are also under consideration. In this review, the prevalence, routes of contamination, and potential intervention technologies to control transmission of L. monocytogenes in VP smoked fish products are discussed.
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Affiliation(s)
- Restituto Tocmo
- Food Science & Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, 3 Science Drive 3, Singapore, 117543
| | - Katja Krizman
- Food Science & Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, 3 Science Drive 3, Singapore, 117543
| | - Wei Jie Khoo
- Food Science & Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, 3 Science Drive 3, Singapore, 117543
| | - Li Kai Phua
- Food Science & Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, 3 Science Drive 3, Singapore, 117543
| | - Minjeong Kim
- Food Science & Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, 3 Science Drive 3, Singapore, 117543
| | - Hyun-Gyun Yuk
- Food Science & Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, 3 Science Drive 3, Singapore, 117543
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Anvari M, Rezaei M, Kim SM. Effects of Previous Gutting on Biochemical Changes and Profile of Long-Chain Polyunsaturated Fatty Acids in Cold-Smoked Kutum (Rutilus frisii kutum) Stored at Room Temperature (25 ± 2C). J Food Biochem 2012. [DOI: 10.1111/j.1745-4514.2012.00673.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mohammad Anvari
- Department of Fisheries; Tarbiat Modares University; Noor PO Box 46414-356 Mazandaran Iran
| | - Masoud Rezaei
- Department of Fisheries; Tarbiat Modares University; Noor PO Box 46414-356 Mazandaran Iran
| | - Sang Moo Kim
- Department of Marine Food Science and Technology; Gangneung-Wonju National University; Gangneung South Korea
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