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Thapa K, Julianingsih D, Tung CW, Phan A, Hashmi MA, Bleich K, Biswas D. Berry Pomace Extracts as a Natural Washing Aid to Mitigate Enterohaemorrhagic E. coli in Fresh Produce. Foods 2024; 13:2746. [PMID: 39272511 PMCID: PMC11394880 DOI: 10.3390/foods13172746] [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: 07/18/2024] [Revised: 08/20/2024] [Accepted: 08/26/2024] [Indexed: 09/15/2024] Open
Abstract
Enterohemorrhagic Escherichia coli (EHEC) outbreaks have been frequently linked to the consumption of produce. Furthermore, produce grown on organic farms possess a higher risk, as the farmers avoid antibiotics and chemicals. This study sets out to evaluate the effectiveness of advanced postharvest disinfection processes using berry pomace extracts (BPEs) in reducing EHEC load in two common leafy greens, spinach and lettuce. Spinach and lettuce were inoculated with ~5 log CFU/leaf EHEC EDL-933 and then treated with three different concentrations of BPE (1, 1.5, and 2 gallic acid equivalent, GAE mg/mL) for increasing periods of time. After the wash, the bacteria were quantified. Changes in the relative expression of virulence genes and the genes involved in cell division and replication and response against stress/antibiotics were studied. We observed a significant reduction in EHEC EDL933, ranging from 0.5 to 1.6 log CFU/spinach leaf (p < 0.05) washed with BPE water. A similar trend of reduction, ranging from 0.3 to 1.3 log CFU/mL, was observed in pre-inoculated lettuce washed with BPE water. We also quantified the remaining bacterial population in the residual treatment solutions and found the survived bacterial cells (~3 log CFU/mL) were low despite repeated washing with the same solution. In addition, we evaluated the phenolic concentration in leftover BPE, which did not change significantly, even after multiple uses. Alterations in gene expression levels were observed, with downregulation ranging from 1 to 3 log folds in the genes responsible for the adhesion and virulence of EHEC EDL933 and significant upregulation of genes responsible for survival against stress. All other genes were upregulated, ranging from 2 to 7 log folds, with a dose-dependent decrease in expression. This finding shows the potential of BPE to be used for sanitation of fresh produce as a natural and sustainable approach.
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Affiliation(s)
- Kanchan Thapa
- Department of Animal and Avian Sciences, University of Maryland, College Park, MD 20742, USA
| | - Dita Julianingsih
- Department of Animal and Avian Sciences, University of Maryland, College Park, MD 20742, USA
| | - Chuan-Wei Tung
- Department of Animal and Avian Sciences, University of Maryland, College Park, MD 20742, USA
| | - Anna Phan
- Biological Sciences Program, Molecular and Cellular Biology, University of Maryland, College Park, MD 20742, USA
| | - Muhammad Abrar Hashmi
- Department of Animal and Avian Sciences, University of Maryland, College Park, MD 20742, USA
| | - Kayla Bleich
- Department of Animal and Avian Sciences, University of Maryland, College Park, MD 20742, USA
| | - Debabrata Biswas
- Department of Animal and Avian Sciences, University of Maryland, College Park, MD 20742, USA
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Doukaki A, Papadopoulou OS, Tzavara C, Mantzara AM, Michopoulou K, Tassou C, Skandamis P, Nychas GJ, Chorianopoulos N. Monitoring the Bioprotective Potential of Lactiplantibacillus pentosus Culture on Pathogen Survival and the Shelf-Life of Fresh Ready-to-Eat Salads Stored under Modified Atmosphere Packaging. Pathogens 2024; 13:557. [PMID: 39057784 PMCID: PMC11280402 DOI: 10.3390/pathogens13070557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2024] [Revised: 07/01/2024] [Accepted: 07/01/2024] [Indexed: 07/28/2024] Open
Abstract
Globally, fresh vegetables or minimally processed salads have been implicated in several foodborne disease outbreaks. This work studied the effect of Lactiplantibacillus pentosus FMCC-B281 cells (F) and its supernatant (S) on spoilage and on the fate of Listeria monocytogenes and Escherichia coli O157:H7 on fresh-cut ready-to-eat (RTE) salads during storage. Also, Fourier transform infrared (FTIR) and multispectral imaging (MSI) analysis were used as rapid and non-destructive techniques to estimate the microbiological status of the samples. Fresh romaine lettuce, rocket cabbage, and white cabbage were used in the present study and were inoculated with L. pentosus and the two pathogens. The strains were grown at 37 °C for 24 h in MRS and BHI broths, respectively, and then were centrifuged to collect the supernatant and the pellet (cells). Cells (F, ~5 log CFU/g), the supernatant (S), and a control (C, broth) were used to spray the leaves of each fresh vegetable that had been previously contaminated (sprayed) with the pathogen (3 log CFU/g). Subsequently, the salads were packed under modified atmosphere packaging (10%CO2/10%O2/80%N2) and stored at 4 and 10 °C until spoilage. During storage, microbiological counts and pH were monitored in parallel with FTIR and MSI analyses. The results showed that during storage, the population of the pathogens increased for lettuce and rocket independent of the treatment. For cabbage, pathogen populations remained stable throughout storage. Regarding the spoilage microbiota, the Pseudomonas population was lower in the F samples, while no differences in the populations of Enterobacteriaceae and yeasts/molds were observed for the C, F, and S samples stored at 4 °C. According to sensory evaluation, the shelf-life was shorter for the control samples in contrast to the S and F samples, where their shelf-life was elongated by 1-2 days. Initial pH values were ca. 6.0 for the three leafy vegetables. An increase in the pH of ca. 0.5 values was recorded until the end of storage at both temperatures for all cases of leafy vegetables. FTIR and MSI analyses did not satisfactorily lead to the estimation of the microbiological quality of salads. In conclusion, the applied bioprotective strain (L. pentosus) can elongate the shelf-life of the RTE salads without an effect on pathogen growth.
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Affiliation(s)
- Angeliki Doukaki
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (A.D.); (C.T.); (A.-M.M.); (K.M.); (G.-J.N.)
| | - Olga S. Papadopoulou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization–DIMITRA, S. Venizelou 1, Lycovrissi, 14123 Athens, Greece; (O.S.P.); (C.T.)
| | - Chrysavgi Tzavara
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (A.D.); (C.T.); (A.-M.M.); (K.M.); (G.-J.N.)
| | - Aikaterini-Malevi Mantzara
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (A.D.); (C.T.); (A.-M.M.); (K.M.); (G.-J.N.)
| | - Konstantina Michopoulou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (A.D.); (C.T.); (A.-M.M.); (K.M.); (G.-J.N.)
| | - Chrysoula Tassou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization–DIMITRA, S. Venizelou 1, Lycovrissi, 14123 Athens, Greece; (O.S.P.); (C.T.)
| | - Panagiotis Skandamis
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece;
| | - George-John Nychas
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (A.D.); (C.T.); (A.-M.M.); (K.M.); (G.-J.N.)
| | - Nikos Chorianopoulos
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (A.D.); (C.T.); (A.-M.M.); (K.M.); (G.-J.N.)
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Demircan B, Velioglu YS, Giuffrè AM. Effects of washing with boric acid solutions on residual boric acid content, microbiological load, and quality of fresh-cut spinach. Heliyon 2024; 10:e31974. [PMID: 38845991 PMCID: PMC11152976 DOI: 10.1016/j.heliyon.2024.e31974] [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: 12/29/2022] [Revised: 04/18/2024] [Accepted: 05/24/2024] [Indexed: 06/09/2024] Open
Abstract
Insufficient disinfection of fresh-cut spinach poses significant health risks, along with potential issues like odor, color changes, and softening during short-term storage. To address these challenges, boric acid solutions were explored as an alternative to chlorine washes, which are known to produce toxic compounds. Among various concentrations, 1 % boric acid exhibited the most effective microbial inactivation, leading to substantial reductions in total mesophilic aerobic bacteria, total yeast and mold, and Enterobacteriaceae counts, with reductions of 1.64, 1.38, and 1.77 logs, respectively. Additionally, washing spinach leaves with this solution for 1 min maintained quality parameters, with enhanced antioxidant activity (55.26 mg kg-1 Trolox equivalent), increased total phenolic content (1214.06 mg kg-1 gallic acid equivalent), retention of chlorophyll a (839.16 mg kg-1), chlorophyll b (539.61 mg kg-1) and ascorbic acid content (264.72 mg kg-1). Mechanical properties such as puncture strength (1.81 N) and puncture distance (52.78 mm) also showed favorable outcomes, alongside optimal moisture content at 89.81 %. Notably, residual boric acid content was lowest in spinach leaves (1252.49 mg kg-1) and highest in the wash water (53.88 mg kg-1) after treatment. Scanning electron microscopy images demonstrated maintained tissue integrity, while Hunter Lab readings indicated minimal color changes post-washing. Additionally, sensory evaluations and various physicochemical analyses further supported the efficacy of boric acid washing. Consequently, washing spinach leaves with a 1 % boric acid solution for 1 min yielded favorable results across multiple quality parameters. These findings suggest the potential of boric acid as a safe and effective alternative disinfectant in the fresh-cut produce industry, highlighting its practical implications for food safety and quality. Future research should focus on exploring long-term effects and optimizing washing protocols for broader applications.
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Affiliation(s)
- Bahar Demircan
- Department of Food Engineering, Faculty of Engineering, Ankara University, Ankara, Türkiye
| | - Yakup Sedat Velioglu
- Department of Food Engineering, Faculty of Engineering, Ankara University, Ankara, Türkiye
| | - Angelo Maria Giuffrè
- Department of AGRARIA, Università degli Studi Mediterranea, di Reggio Calabria, Italy
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Maimaitiyiming R, Yang Y, Mulati A, Aihaiti A, Wang J. The Use of Ultraviolet Irradiation to Improve the Efficacy of Acids That Are Generally Recognized as Safe for Disinfecting Fresh Produce in the Ready-to-Eat Stage. Foods 2024; 13:1723. [PMID: 38890951 PMCID: PMC11171915 DOI: 10.3390/foods13111723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2024] [Revised: 05/25/2024] [Accepted: 05/28/2024] [Indexed: 06/20/2024] Open
Abstract
Fresh-cut produce is usually produced under standardized disinfection processes, which are unavailable at the ready-to-eat stage. Currently, chemical sanitizers are used for washing, but their disinfection efficacy is limited. In this study, UV-C (1.03 kJ/m2) was combined with organic acids that are generally recognized as safe (GRAS), including citric, malic, acetic, and lactic acids (LAs), to wash lettuce and cherry tomatoes that are contaminated with Escherichia coli O157:H7 and Salmonella Typhimurium. The results showed that LA was the most effective treatment among the single treatments, with a pathogen reduction and cross-contamination incidence of 2.0-2.3 log CFU/g and 28-35%, respectively. After combining with UV-C, the disinfection efficacy and cross-contamination prevention capacity of the four GRAS acids significantly improved. Among the combination treatments, the highest pathogen reduction (2.5-2.7 log CFU/g) and the lowest cross-contamination incidence (11-15%) were achieved by LA-UV. The analyses of ascorbic acid, chlorophyll, lycopene, antioxidant capacity, and ΔE indicated that neither the single nor combination treatments negatively affected the quality properties. These results provide a potential hurdle technology for fresh produce safety improvement at the ready-to-eat stage.
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Affiliation(s)
| | | | | | | | - Jiayi Wang
- National Demonstration Center for Experimental Biology Education, Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
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Woo SH, Park MK, Kang MC, Kim TK, Kim YJ, Shin DM, Ku SK, Park H, Lee H, Sung JM, Choi YS. Effects of Natural Extract Mixtures on the Quality Characteristics of Sausages during Refrigerated Storage. Food Sci Anim Resour 2024; 44:146-164. [PMID: 38229863 PMCID: PMC10789555 DOI: 10.5851/kosfa.2023.e66] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 09/18/2023] [Accepted: 10/05/2023] [Indexed: 01/18/2024] Open
Abstract
Owing to the residual toxicity and adverse health effects of chemical preservatives, there is an increasing demand for using natural preservatives in food. Although many natural extracts have been evaluated, research on their antibacterial effects remains insufficient. Therefore, this study aimed to explore the possibility of developing Psidium guajava, Ecklonia cava, and Paeonia japonica (Makino) Miyabe & Takeda extracts as natural food preservatives. Further, the effect of mixing these extracts on microbial growth and quality was evaluated during the refrigeration of sausages. Optimal mixing ratios were determined based on the minimum inhibitory and bactericidal concentrations of each mixed extract against the Listeria monocytogenes, Salmonella spp. and Escherichia coli. D-optimal mixing design optimization tool was further used to obtain an optimum mixing ratio of Formulation 1 (F1). The antibacterial activity of F1 increased with increasing concentration, with similar activities at 0.5% and 1%. The sausages with synthetic or natural preservatives showed significantly lower lipid oxidation than those of the control and grapefruit extract-treated sausages after 4 wk of refrigeration. Total plate counts were observed only in the control and treatment groups stored for 3 wk, and no significant effect of ascorbic acid was observed. Compared to the other samples, sausages with added natural extracts showed the highest overall acceptability scores initially and after 4 wk. Therefore, similar amounts of grapefruit seed and natural extracts had the same effect on microbiological analysis and lipid rancidity during sausage storage. Hence, this mixture can serve as a potential natural preservative in meat products.
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Affiliation(s)
- Seung-Hye Woo
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Min Kyung Park
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Min-Cheol Kang
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Yea-Ji Kim
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Dong-Min Shin
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Su-Kyung Ku
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - HeeJin Park
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Heeyoung Lee
- Food Standard Research Center, Korea Food
Research Institute, Wanju 55365, Korea
| | - Jung-Min Sung
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
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Deng H, Zhu J, Li L, Meng X. A multi-omics analysis strategy reveals the molecular mechanism of the inhibition of Escherichia coli O157:H7 by anthocyanins from Aronia melanocarpa and its application. Food Funct 2023; 14:8575-8585. [PMID: 37664957 DOI: 10.1039/d3fo00406f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/05/2023]
Abstract
Water pollution causes the propagation of pathogenic microorganisms, which poses a serious threat to human life. Escherichia coli O157:H7, as a representative organism that can directly exhibit molecular response to stress, was selected as the indicator bacteria for the study. Tandem mass tag (TMT) quantitative proteomics and non-targeted metabolomics were used to study the response of Escherichia coli O157:H7 to Aronia melanocarpa anthocyanin (AMA) treatment. The results showed that 628 proteins and 1338 metabolites changed significantly after treatment with AMAs. According to bioinformatics analysis, integrated proteomics and metabolomics analysis differentially expressed proteins (DEPs) and metabolites participate in pyruvate metabolism, glycolysis/gluconeogenesis, alanine, aspartate and glutamate metabolism and the pentose phosphate pathway. This study preliminarily proposed the inhibition mechanism of AMAs on Escherichia coli O157:H7 from the perspective of multi-omics, providing a theoretical basis for the application of natural preservatives in fresh cut vegetables.
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Affiliation(s)
- Haotian Deng
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning Province, 110866, China.
| | - Jinyan Zhu
- Food Inspection Monitoring Center of Zhuanghe, Dalian, Liaoning Province, 116400, China
| | - Li Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning Province, 110866, China.
| | - Xianjun Meng
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning Province, 110866, China.
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Cardoso LT, Alexandre B, Cacciatore FA, Magedans YVDS, Fett-Neto AG, Contri RV, Malheiros PDS. Carvacrol-loaded nanoemulsions produced with a natural emulsifier for lettuce sanitization. Food Res Int 2023; 168:112748. [PMID: 37120202 DOI: 10.1016/j.foodres.2023.112748] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 03/17/2023] [Accepted: 03/19/2023] [Indexed: 04/01/2023]
Abstract
Carvacrol is an antimicrobial agent that shows potential for eliminating microorganisms in vegetables, increasing food safety. However, intense odor and low water solubility of carvacrol are limiting factors for its application for fresh vegetables sanitization, which can be overcome by nanotechnology. Two different nanoemulsions containing carvacrol (11 mg/mL) were developed by probe sonication: carvacrol-saponin nanoemulsion (CNS) and carvacrol-polysorbate 80 nanoemulsion (CNP). Formulations presented appropriate droplet sizes (from 74.7 nm to 168.2 nm) and high carvacrol encapsulation efficiency (EE) (from 89.5 % to 91.5 %). CNS showed adequate droplet size distribution (PDI < 0.22) and high zeta potential values (around -30 mV) compared to CNP, with saponin chosen for the following experiments. Carvacrol nanoemulsions presented Bacterial Inactivation Concentration (BIC) against the Salmonella cocktail from 5.51 to 0.69 mg/mL and for the E. coli cocktail from 1.84 to 0.69 mg/mL. Among all tested nanoemulsions, CNS1 presented the lowest BIC (0.69 mg/mL) against both bacterial cocktails. Damage to bacterial cells in lettuce treated with nanoemulsion was confirmed by scanning electron microscopy. For lettuce sanitization, CNS1 showed a similar effect to unencapsulated carvacrol, with a high bacterial reduction (>3 log CFU/g) after lettuce immersion for 15 min at 2 × BIC. Using the same immersion time, the CNS1 (2 × BIC) demonstrated equal or better efficacy in reducing both tested bacterial cocktails (>3 log CFU/g) when compared to acetic acid (6.25 mg/mL), citric acid (25 mg/mL), and sodium hypochlorite solution (150 ppm). Lettuce immersed in CNS1 at both concentrations (BIC and 2 × BIC) did not change the color and texture of leaves, while the unencapsulated carvacrol at 2 × BIC darkened them and reduced their firmness. Consequently, carvacrol-saponin nanoemulsion (CNS1) proved to be a potential sanitizer for lettuce.
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Affiliation(s)
- Louise Thomé Cardoso
- Laboratório de Microbiologia e Higiene dos Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Brazil
| | - Bibiana Alexandre
- Laboratório de Microbiologia e Higiene dos Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Brazil
| | - Fabiola Ayres Cacciatore
- Laboratório de Microbiologia e Higiene dos Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Brazil
| | - Yve Verônica da Silva Magedans
- Laboratório de Fisiologia Vegetal, Centro de Biotecnologia e Instituto de Biociências (Departamento de Botânica), Universidade Federal do Rio Grande do Sul (UFRGS), Brazil
| | - Arthur Germano Fett-Neto
- Laboratório de Fisiologia Vegetal, Centro de Biotecnologia e Instituto de Biociências (Departamento de Botânica), Universidade Federal do Rio Grande do Sul (UFRGS), Brazil
| | - Renata Vidor Contri
- Programa de Pós-Graduação em Ciências Farmacêuticas, Universidade Federal do Rio Grande do Sul (UFRGS), Brazil
| | - Patrícia da Silva Malheiros
- Laboratório de Microbiologia e Higiene dos Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Brazil.
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Zhang N, Liang C, Kan P, Yangyao J, Lu D, Yao Z, Gan H, Zhu DZ. Indigenous microbial community governs the survival of Escherichia coli O157:H7 in constructed wetlands. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2023; 334:117524. [PMID: 36801692 DOI: 10.1016/j.jenvman.2023.117524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 02/09/2023] [Accepted: 02/13/2023] [Indexed: 06/18/2023]
Abstract
The survival pattern of Escherichia coli O157:H7 (E. coli O157:H7) and its regulatory factors in natural environments have been widely studied. However, there is little information about the survival of E. coli O157:H7 in artificial environments, especially in wastewater treatment facilities. In this study, a contamination experiment was performed to explore the survival pattern of E. coli O157:H7 and its central control factors in two constructed wetlands (CWs) under different hydraulic loading rates (HLRs). The results showed that the survival time of E. coli O157:H7 was longer in the CW under the higher HLR. Substrate ammonium nitrogen and available phosphorus were the main factors that influenced the survival of E. coli O157:H7 in CWs. Despite the minimal effect of microbial α-diversity, some keystone taxa, such as Aeromonas, Selenomonas, and Paramecium, governed the survival of E. coli O157:H7. In addition, the prokaryotic community had a more significant impact on the survival of E. coli O157:H7 than the eukaryotic community. The biotic properties had a more substantial direct power on the survival of E. coli O157:H7 than the abiotic factors in CWs. Collectively, this study comprehensively disclosed the survival pattern of E. coli O157:H7 in CWs, which is an essential addition to the environmental behavior of E. coli O157:H7, providing a theoretical basis for the prevention and control of biological contamination in wastewater treatment processes.
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Affiliation(s)
- Nan Zhang
- School of Civil & Environmental Engineering and Geography Science, Ningbo University, Ningbo 315211, China; Institute of Ocean Engineering, Ningbo University, Ningbo 315211, China
| | - Chunling Liang
- State Key Laboratory of Crop Stress Biology in Arid Areas, Shaanxi Key Laboratory of Agricultural and Environmental Microbiology, College of Life Sciences, Northwest A&F University, Yangling, Shaanxi, 712100, PR China
| | - Peiying Kan
- School of Civil & Environmental Engineering and Geography Science, Ningbo University, Ningbo 315211, China
| | - Jiannan Yangyao
- School of Marine Sciences, Ningbo University, Ningbo 315211, China
| | - Dingnan Lu
- School of Civil & Environmental Engineering and Geography Science, Ningbo University, Ningbo 315211, China; Institute of Ocean Engineering, Ningbo University, Ningbo 315211, China
| | - Zhiyuan Yao
- School of Civil & Environmental Engineering and Geography Science, Ningbo University, Ningbo 315211, China; Institute of Ocean Engineering, Ningbo University, Ningbo 315211, China.
| | - Huihui Gan
- School of Civil & Environmental Engineering and Geography Science, Ningbo University, Ningbo 315211, China; Institute of Ocean Engineering, Ningbo University, Ningbo 315211, China
| | - David Z Zhu
- School of Civil & Environmental Engineering and Geography Science, Ningbo University, Ningbo 315211, China; Institute of Ocean Engineering, Ningbo University, Ningbo 315211, China
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9
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Yin HB, Chen CH, Gu G, Nou X, Patel J. Pre-harvest biocontrol of Listeria and Escherichia coli O157 on lettuce and spinach by lactic acid bacteria. Int J Food Microbiol 2023; 387:110051. [PMID: 36516726 DOI: 10.1016/j.ijfoodmicro.2022.110051] [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: 09/20/2022] [Revised: 11/30/2022] [Accepted: 12/02/2022] [Indexed: 12/12/2022]
Abstract
Recent outbreaks linked to contaminated leafy greens underline the need for identifying effective natural approaches to improve produce safety at pre-harvest level. Lactic acid bacteria (LAB) have been evaluated as biocontrol agents in food products. In this study, the efficacy of a cocktail of LAB including Lactococcus lactis, Lactiplantibacillus plantarum, Lactobacillus johnsonii, and Lactobacillus acidophilus as pre-harvest biocontrol agents against Listeria and Escherichia coli O157 on lettuce and spinach was investigated. Bacterial pathogens L. monocytogenes and E. coli O157:H7 and the non-pathogenic surrogates L. innocua and E. coli O157:H12 were used to spray-inoculate cultivars of lettuce and spinach grown in growth chamber and in field, respectively. Inoculated plants were spray-treated with water or a cocktail of LAB. On day 0, 3, and 5 post-inoculation, four samples from each group were collected and bacterial populations were determined by serial dilution and spiral plating on selective agars. LAB treatment exhibited an immediate antimicrobial efficacy against L. monocytogenes and E. coli O157:H7 on "Green Star" lettuce by ~2 and ~ 1 log reductions under growth chamber conditions, respectively (P < 0.05). The effect of LAB against E. coli O157:H7 on "New Red Fire" lettuce remained effective during the 5-day period in growth chamber (P < 0.05). Treatment of LAB delivered an effective bactericidal effect against E. coli O157:H12 immediately after application on the field-grown lettuce plants (P < 0.05). Approximately 1 log L. innocua reduction was observed on "Matador" and "Palco" spinach on day 5 (P < 0.05). Results of this study support that LAB could potentially be applied as biocontrol agents for controlling Listeria and E. coli O157 contamination on leafy greens at the pre-harvest level.
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Affiliation(s)
- Hsin-Bai Yin
- U.S. Department of Agriculture, Agricultural Research Service, Beltsville, MD, USA
| | - Chi-Hung Chen
- U.S. Department of Agriculture, Agricultural Research Service, Beltsville, MD, USA
| | - Ganyu Gu
- U.S. Department of Agriculture, Agricultural Research Service, Beltsville, MD, USA
| | - Xiangwu Nou
- U.S. Department of Agriculture, Agricultural Research Service, Beltsville, MD, USA
| | - Jitendra Patel
- U.S. Department of Agriculture, Agricultural Research Service, Beltsville, MD, USA.
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Khoo SC, Goh MS, Alias A, Luang-In V, Chin KW, Ling Michelle TH, Sonne C, Ma NL. Application of antimicrobial, potential hazard and mitigation plans. ENVIRONMENTAL RESEARCH 2022; 215:114218. [PMID: 36049514 PMCID: PMC9422339 DOI: 10.1016/j.envres.2022.114218] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 08/06/2022] [Accepted: 08/24/2022] [Indexed: 06/15/2023]
Abstract
The tremendous rise in the consumption of antimicrobial products had aroused global concerns, especially in the midst of pandemic COVID-19. Antimicrobial resistance has been accelerated by widespread usage of antimicrobial products in response to the COVID-19 pandemic. Furthermore, the widespread use of antimicrobial products releases biohazardous substances into the environment, endangering the ecology and ecosystem. Therefore, several strategies or measurements are needed to tackle this problem. In this review, types of antimicrobial available, emerging nanotechnology in antimicrobial production and their advanced application have been discussed. The problem of antimicrobial resistance (AMR) due to antibiotic-resistant bacteria (ARB)and antimicrobial resistance genes (AMG) had become the biggest threat to public health. To deal with this problem, an in-depth discussion of the challenges faced in antimicrobial mitigations and potential alternatives was reviewed.
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Affiliation(s)
- Shing Ching Khoo
- Henan Province Engineering Research Centre for Biomass Value-added Products, School of Forestry, Henan Agricultural University, Zhengzhou, 450002, China; BIOSES Research Interest Group, Faculty of Science and Marine Environment, Universiti Malaysia Terengganu, 21030, Kuala Nerus, Terengganu, Malaysia
| | - Meng Shien Goh
- Henan Province Engineering Research Centre for Biomass Value-added Products, School of Forestry, Henan Agricultural University, Zhengzhou, 450002, China; BIOSES Research Interest Group, Faculty of Science and Marine Environment, Universiti Malaysia Terengganu, 21030, Kuala Nerus, Terengganu, Malaysia
| | - Amirah Alias
- Eco-Innovation Research Interest Group, Faculty of Science and Marine Environment, Universiti Malaysia Terengganu, 21030, Kuala Nerus, Terengganu, Malaysia
| | - Vijitra Luang-In
- Natural Antioxidant Innovation Research Unit, Department of Biotechnology, Faculty of Technology, Mahasarakham University, Khamriang, Kantarawichai, Maha Sarakham, 44150, Thailand
| | - Kah Wei Chin
- BIOSES Research Interest Group, Faculty of Science and Marine Environment, Universiti Malaysia Terengganu, 21030, Kuala Nerus, Terengganu, Malaysia
| | - Tiong Hui Ling Michelle
- BIOSES Research Interest Group, Faculty of Science and Marine Environment, Universiti Malaysia Terengganu, 21030, Kuala Nerus, Terengganu, Malaysia
| | - Christian Sonne
- Henan Province Engineering Research Centre for Biomass Value-added Products, School of Forestry, Henan Agricultural University, Zhengzhou, 450002, China; Aarhus University, Department of Bioscience, Arctic Research Centre (ARC), Frederiksborgvej 399, PO Box 358, DK-4000, Roskilde, Denmark.
| | - Nyuk Ling Ma
- Henan Province Engineering Research Centre for Biomass Value-added Products, School of Forestry, Henan Agricultural University, Zhengzhou, 450002, China; BIOSES Research Interest Group, Faculty of Science and Marine Environment, Universiti Malaysia Terengganu, 21030, Kuala Nerus, Terengganu, Malaysia.
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11
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Antimicrobial activity of Thymus zygis essential oil against Listeria monocytogenes and its application as food preservative. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103077] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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12
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Sudarsan A, Keener K. Inactivation of spoilage organisms on baby spinach leaves using high voltage atmospheric cold plasma (HVACP) and assessment of quality. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Begum T, Follett PA, Mahmud J, Moskovchenko L, Salmieri S, Allahdad Z, Lacroix M. Silver nanoparticles-essential oils combined treatments to enhance the antibacterial and antifungal properties against foodborne pathogens and spoilage microorganisms. Microb Pathog 2022; 164:105411. [DOI: 10.1016/j.micpath.2022.105411] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 12/17/2021] [Accepted: 01/17/2022] [Indexed: 10/19/2022]
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14
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Begum T, Follett PA, Shankar S, Mahmud J, Salmieri S, Lacroix M. Mixture design methodology and predictive modeling for developing active formulations using essential oils and citrus extract against foodborne pathogens and spoilage microorganisms in rice. J Food Sci 2021; 87:353-369. [PMID: 34919278 DOI: 10.1111/1750-3841.15988] [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: 08/03/2021] [Revised: 10/29/2021] [Accepted: 11/03/2021] [Indexed: 11/27/2022]
Abstract
The antibacterial and antifungal effects of six plant-derived essential oils (EOs) and two types of citrus extracts (CEs) were studied against two pathogenic bacteria (Salmonella Typhimurium and Escherichia coli O157:H7) and three fungi (Aspergillus niger, Penicillium chrysogenum, and Mucor circinelloides). A broth microdilution assay and checkerboard method were used to measure the minimal inhibitory concentration (MIC) of each extract and the possible interactions between them. The MIC assay showed that cinnamon EO, Mediterranean EO, Southern formulation, citrus EO, organic citrus extract (OCE), and natural citrus extract (NCE) had the highest antimicrobial and antifungal activity. The checkerboard method showed that the Mediterranean EO+OCE combination acted in synergy against all tested pathogens. A centroid mixture design was used to develop active formulations by predicting optimal concentrations of EO/CEs for increased antibacterial/antifungal activity. A mixture of four formulations (625 ppm OCE, 313 ppm Mediterranean EO, 625 ppm citrus EO, and 313 ppm cinnamon EO) named as active formulation 1, and the mixture from five formulations (625 ppm NCE, 625 ppm Asian formulation, 313 ppm Southern formulation, 625 ppm cinnamon EO, and 313 ppm savory thyme EO) named as active formulation 2, were formulated and tested because of their high microbicidal effectiveness. In situ tests with rice showed a significant reduction (P ≤ 0.05) of all tested pathogenic bacteria and fungi from the vapor of active formulations 1 and 2 after 28 days of storage. PRACTICAL APPLICATION: Active formulations (essential oils and citrus extracts) developed in the study are highly effective against foodborne pathogens. Active formulations in this study could be used as natural preservatives in the food industry for controlling foodborne diseases and spoilage organisms in stored foods.
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Affiliation(s)
- Tofa Begum
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS, Armand Frappier Health and Biotechnology Centre, Institute of Nutrition and Functional Food (INAF), Chair of the MAPAQ on stabilized natural antimicrobial and food quality, Quebec, Canada
| | - Peter A Follett
- United States Department of Agriculture, Agricultural Research Service, U.S. Pacific Basin Agricultural Research Center, Hawaii, USA
| | - Shiv Shankar
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS, Armand Frappier Health and Biotechnology Centre, Institute of Nutrition and Functional Food (INAF), Chair of the MAPAQ on stabilized natural antimicrobial and food quality, Quebec, Canada
| | - Jumana Mahmud
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS, Armand Frappier Health and Biotechnology Centre, Institute of Nutrition and Functional Food (INAF), Chair of the MAPAQ on stabilized natural antimicrobial and food quality, Quebec, Canada
| | - Stephane Salmieri
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS, Armand Frappier Health and Biotechnology Centre, Institute of Nutrition and Functional Food (INAF), Chair of the MAPAQ on stabilized natural antimicrobial and food quality, Quebec, Canada
| | - Monique Lacroix
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS, Armand Frappier Health and Biotechnology Centre, Institute of Nutrition and Functional Food (INAF), Chair of the MAPAQ on stabilized natural antimicrobial and food quality, Quebec, Canada
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15
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Chen CH, Yin HB, Teng ZI, Byun S, Guan Y, Luo Y, Upadhyay A, Patel J. Nanoemulsified Carvacrol as a Novel Washing Treatment Reduces Escherichia coli O157:H7 on Spinach and Lettuce. J Food Prot 2021; 84:2163-2173. [PMID: 34410411 DOI: 10.4315/jfp-21-151] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Accepted: 08/17/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Fresh produce continues to be the main source of foodborne illness outbreaks in the United States, implicating bacterial pathogens such as Escherichia coli O157:H7 (EHEC). The efficacy of nanoemulsified carvacrol (NCR) as a washing treatment in reducing EHEC on fresh produce was investigated. Fresh baby spinach, romaine lettuce, and iceberg lettuce leaves (2.5-cm-diameter cores) were spot inoculated with a five-strain cocktail of nalidixic acid-resistant EHEC at ∼6 log CFU/cm2. After air drying for 1 h, 20 pieces of each inoculated produce leaf were immersed in water-based treatment solutions (200 mL per group), including water alone, 25 or 50 ppm of free chlorine, and 0.25 or 0.75% NCR for 2 min. Inoculated produce leaves without any treatment served as baseline. Produce leaves were stored at 10°C, and surviving EHEC populations were enumerated on days 0, 2, 7, and 14. The viability of EHEC following NCR treatments on the fresh produce was visualized under a fluorescence microscope. NCR treatment at 0.75% immediately reduced EHEC populations on iceberg lettuce by 1.3 log CFU/cm2 as compared with the produce treated with water alone (P < 0.05). Antimicrobial activity of NCR against EHEC was comparable to chlorine treatments on day 0 for all produce (P > 0.05). After 14 days of storage at 10°C, populations of EHEC on 0.75% NCR-treated romaine lettuce were reduced by 2.3 log CFU/cm2 compared with the recovery from 50 ppm of chlorine-treated samples (P < 0.05). Microscopic images revealed that EHEC cells were observed to be clustered on the baseline samples, indicating the development of cell aggregation, compared with the scattered cells seen on NCR-treated leaf surfaces. Treatments with NCR did not significantly affect the color of the fresh produce leaves during 14 days of storage at 10°C. Results of this study support the potential use of NCR as a water-soluble natural antimicrobial wash treatment for controlling EHEC on fresh produce. HIGHLIGHTS
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Affiliation(s)
- Chi-Hung Chen
- U.S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbial and Food Safety Laboratory, Beltsville, Maryland 20705
| | - Hsin-Bai Yin
- U.S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbial and Food Safety Laboratory, Beltsville, Maryland 20705
| | - Z I Teng
- U.S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbial and Food Safety Laboratory, Beltsville, Maryland 20705
| | - Suyeun Byun
- U.S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbial and Food Safety Laboratory, Beltsville, Maryland 20705
| | - Yongguang Guan
- U.S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbial and Food Safety Laboratory, Beltsville, Maryland 20705
| | - Yaguang Luo
- U.S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbial and Food Safety Laboratory, Beltsville, Maryland 20705
| | - Abhinav Upadhyay
- University of Connecticut, Department of Animal Science, Storrs, Connecticut 06269, USA
| | - Jitendra Patel
- U.S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbial and Food Safety Laboratory, Beltsville, Maryland 20705
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16
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Evaluation of antimicrobial activities of plant aqueous extracts against Salmonella Typhimurium and their application to improve safety of pork meat. Sci Rep 2021; 11:21971. [PMID: 34753973 PMCID: PMC8578650 DOI: 10.1038/s41598-021-01251-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2021] [Accepted: 10/13/2021] [Indexed: 11/08/2022] Open
Abstract
Nine odorless laboratory-collected hydro-distilled aqueous extracts (basil, calendula, centrifuged oregano, corn silk, laurel, oregano, rosemary, spearmint, thyme) and one industrial steam-distilled oregano hydrolate acquired as by-products of essential oils purification were screened for their in vitro antimicrobial activity against three Salmonella Typhimurium strains (4/74, FS8, FS115) at 4 and 37 °C. Susceptibility to the extracts was mainly plant- and temperature-dependent, though strain dependent effects were also observed. Industrial oregano hydrolate eliminated strains immediately after inoculation, exhibiting the highest antimicrobial potential. Hydro-distilled extracts eliminated/reduced Salmonella levels during incubation at 4 °C. At 37 °C, oregano, centrifuged oregano, thyme, calendula and basil were bactericidal while spearmint, rosemary and corn silk bacteriostatic. A strain-dependent effect was observed for laurel. The individual or combined effect of marinades and edible coatings prepared of industrial hydrolate and hydro-distilled oregano extracts with or without oregano essential oil (OEO) was tested in pork meat at 4 °C inoculated with FS8 strain. Lower in situ activity was observed compared to in vitro assays. Marinades and edible coatings prepared of industrial oregano hydrolate + OEO were the most efficient in inhibiting pathogen. Marination in oregano extract and subsequent coating with either 50% oregano extract + OEO or water + OEO enhanced the performance of oregano extract. In conclusion, by-products of oregano essential oil purification may be promising alternative antimicrobials to pork meat stored under refrigeration when applied in the context of multiple hurdle approach.
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17
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Wang J, Lei Y, Yu Y, Yin L, Zhang Y. Use of Acetic Acid to Partially Replace Lactic Acid for Decontamination against Escherichia coli O157:H7 in Fresh Produce and Mechanism of Action. Foods 2021; 10:2406. [PMID: 34681456 PMCID: PMC8535275 DOI: 10.3390/foods10102406] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 10/06/2021] [Accepted: 10/07/2021] [Indexed: 11/16/2022] Open
Abstract
Escherichia coli O157:H7 is frequently detected in ready-to-eat produce and causes serious food-borne diseases. The decontamination efficacy of lactic acid (LA) is clearly established. In this study, LA was mixed with acetic acid (AA) to reduce costs while achieving consistent or better inhibitory effects. Time-kill curves and inoculation experiments using fresh-cut spinach and arugula indicated that 0.8%LA+0.2%AA shows similar antibacterial effects to those of 1%LA. To determine whether 1%LA and 0.8%LA+0.2%AA exert antibacterial effects by similar mechanisms, proteomics analysis was used. The proteins related to macromolecule localization, cellular localization, and protein unfolding were uniquely altered after the treatment with 1%LA, and the proteins related to taxis, response to stress, catabolic process, and the regulation of molecular function were uniquely altered after the treatment with 0.8%LA+0.2%AA. Based on these findings, combined with the results of a network clustering analysis, we speculate that cell membrane damage is greater in response to LA than to 0.8%LA+0.2%AA. This prediction was supported by cell membrane permeability experiments (analyses of protein, nucleotide, ATP, and alkaline phosphatase leakage), which showed that LA causes greater membrane damage than 0.8%LA+0.2%AA. These results provide a theoretical basis for the application of an acid mixture to replace LA for produce decontamination.
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Affiliation(s)
- Jiayi Wang
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China; (Y.Y.); (L.Y.); (Y.Z.)
| | - Yue Lei
- Institute of Rice Research, Guizhou Academy of Agricultural, Guiyang 550009, China;
| | - Yougui Yu
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China; (Y.Y.); (L.Y.); (Y.Z.)
| | - Lebin Yin
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China; (Y.Y.); (L.Y.); (Y.Z.)
| | - Yangyang Zhang
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China; (Y.Y.); (L.Y.); (Y.Z.)
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18
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Wang J, Zhang Y, Yu Y, Wu Z, Wang H. Combination of ozone and ultrasonic-assisted aerosolization sanitizer as a sanitizing process to disinfect fresh-cut lettuce. ULTRASONICS SONOCHEMISTRY 2021; 76:105622. [PMID: 34126525 PMCID: PMC8202344 DOI: 10.1016/j.ultsonch.2021.105622] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 05/09/2021] [Accepted: 06/04/2021] [Indexed: 05/24/2023]
Abstract
Reduction of sanitizer dosage and development of non-immersion disinfection methods have become major focuses of research. Here, we examined the disinfection efficacy of combining gaseous ozone (4 and 8 ppm) with aerosolized oxidizing sanitizer [sodium hypochlorite (SH, 100 and 200 ppm)] and aerosolized organic acid [acetic acid (AA, 1% and 2%) and lactic acid (LA, 1% and 2%)]. Notably, 1% AA and 4 ppm gaseous ozone were ineffective for disinfecting Salmonella Typhimurium, and treatment with 1% AA + 8 ppm ozone caused browning of lettuce leaves and stimulated increases in aerobic mesophilic count (AMC), aerobic psychrotrophic count (APC), S. Typhimurium, and Escherichia coli O157:H7. Treatment with 2% LA + 8 ppm ozone resulted in the lowest S. Typhimurium, E. coli O157:H7, Listeria monocytogenes, AMC, APC, and molds and yeasts during storage (0-7 days at 4 °C). Quality analysis indicates that LA + 8 ppm ozone and SH + 8 ppm ozone did not negatively affect L*, a*, b*, polyphenolic content, weight loss, and sensory properties; however, the levels of two individual phenolic compounds (3,4-dihydroxybenzoic acid and vanillin), responsible for phenylpropanoid synthesis, were significantly increased after treatment with 2% LA + 8 ppm ozone. These findings provided insights into the use of LA combined with gaseous ozone for application in disinfecting fresh produce.
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Affiliation(s)
- Jiayi Wang
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China.
| | - Yangyang Zhang
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
| | - Yougui Yu
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
| | - Zhaoxia Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
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19
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Quality Attributes and Storage of Tomato Fruits as Affected by an Eco-Friendly, Essential Oil-Based Product. PLANTS 2021; 10:plants10061125. [PMID: 34205988 PMCID: PMC8228351 DOI: 10.3390/plants10061125] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 05/27/2021] [Accepted: 05/28/2021] [Indexed: 11/24/2022]
Abstract
The preservation of fresh produce quality is a major aim in the food industry since consumers demand safe and of high nutritional value products. In recent decades there has been a turn towards the use of eco-friendly, natural products (i.e., essential oils-EOs) in an attempt to reduce chemical-based sanitizing agents (i.e., chlorine and chlorine-based agents). The aim of this study was to evaluate the efficacy of an eco-friendly product (EP—based on rosemary and eucalyptus essential oils) and two different application methods (vapor and dipping) on the quality attributes of tomato fruits throughout storage at 11 °C and 90% relative humidity for 14 days. The results indicated that overall, the EP was able to maintain the quality of tomato fruits. Dipping application was found to affect less the quality attributes of tomato, such as titratable acidity, ripening index and antioxidant activity compared to the vapor application method. Vapor application of 0.4% EP increased fruit’s antioxidant activity, whereas tomatoes dipped in EP solution presented decreased damage index (hydrogen peroxide and lipid peroxidation levels), activating enzymes antioxidant capacity (catalases and peroxidases). Moreover, higher EP concentration (up to 0.8%) resulted in a less acceptable product compared to lower concentration (0.4%). Overall, the results from the present study suggest that the investigated EP can be used for the preservation of fresh produce instead of the current commercial sanitizing agent (chlorine); however, the method of application and conditions of application must be further assessed for every commodity tested.
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Affiliation(s)
- Gabriel Adewunmi Eyinade
- Department of Agricultural Economics and Extension, University of Fort Hare, Alice, South Africa
| | - Abbyssinia Mushunje
- Department of Agricultural Economics and Extension, University of Fort Hare, Alice, South Africa
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21
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Gençdağ E, Görgüç A, Okuroğlu F, Yılmaz FM. The effects of power ‐ ultrasound, peroxyacetic acid and sodium chloride washing treatments on the physical and chemical quality characteristics of dried figs. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Esra Gençdağ
- Engineering Faculty, Food Engineering Department Aydın Adnan Menderes University Aydın Turkey
| | - Ahmet Görgüç
- Engineering Faculty, Food Engineering Department Aydın Adnan Menderes University Aydın Turkey
| | - Fulya Okuroğlu
- Engineering Faculty, Food Engineering Department Aydın Adnan Menderes University Aydın Turkey
| | - Fatih Mehmet Yılmaz
- Engineering Faculty, Food Engineering Department Aydın Adnan Menderes University Aydın Turkey
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22
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Kang J, Song KB. Combined washing effect of noni extract and oregano essential oil on the decontamination of
Listeria monocytogenes
on romaine lettuce. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14685] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Ji‐Hoon Kang
- Department of Food Science and Technology Chungnam National University Daejeon 34134 Korea
| | - Kyung Bin Song
- Department of Food Science and Technology Chungnam National University Daejeon 34134 Korea
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23
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Knez Hrnčič M, Cör D, Simonovska J, Knez Ž, Kavrakovski Z, Rafajlovska V. Extraction Techniques and Analytical Methods for Characterization of Active Compounds in Origanum Species. Molecules 2020; 25:E4735. [PMID: 33076426 PMCID: PMC7587584 DOI: 10.3390/molecules25204735] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 10/04/2020] [Accepted: 10/12/2020] [Indexed: 01/28/2023] Open
Abstract
Phytochemical research based on ethnopharmacology is gaining interest in industries such as functional food, nutraceuticals, cosmetics and pharmaceutical industries. Plants and plant extracts are a rich source of bioactive secondary metabolites. These compounds are often involved in plant protection against biotic or abiotic stresses. The exploitation of available technologies should be oriented and intensified to extend and enhance the continued usefulness of the plants as renewable sources of chemicals, especially medicinal compounds. This current contribution is focused on extraction and analytical techniques for their isolation from the oregano species, their characterization and their potential antioxidative, as well as their antimicrobial, antifungal and anticarcinogenic properties. The work is structured rendering to the different steps involved in the research; starting with extraction and sample preparation, followed by discussing the analytical techniques employed for the isolation and identification of compound/s responsible for the biological activity and methods and techniques for biological activity assessment.
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Affiliation(s)
- Maša Knez Hrnčič
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17, SI-2000 Maribor, Slovenia; (D.C.); (Ž.K.)
| | - Darija Cör
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17, SI-2000 Maribor, Slovenia; (D.C.); (Ž.K.)
| | - Jana Simonovska
- Department of Food and Biotechnology, Faculty of Technology and Metallurgy, Ss. Cyril and Methodius University in Skopje, Rudjer Boskovic 16, 1000 Skopje, Macedonia; (J.S.); (V.R.)
| | - Željko Knez
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17, SI-2000 Maribor, Slovenia; (D.C.); (Ž.K.)
| | - Zoran Kavrakovski
- Institute of Applied Chemistry and Pharmaceutical Analysis, Faculty of Pharmacy, Ss. Cyril and Methodius University in Skopje, Mother Theresa 47, 1000 Skopje, Macedonia;
| | - Vesna Rafajlovska
- Department of Food and Biotechnology, Faculty of Technology and Metallurgy, Ss. Cyril and Methodius University in Skopje, Rudjer Boskovic 16, 1000 Skopje, Macedonia; (J.S.); (V.R.)
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24
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LEPAUS BM, ROCHA JS, SÃO JOSÉ JFBD. Organic acids and hydrogen peroxide can replace chlorinated compounds as sanitizers on strawberries, cucumbers and rocket leaves. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.09519] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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25
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Salmonella inactivation and cross-contamination on cherry and grape tomatoes under simulated wash conditions. Food Microbiol 2020; 87:103359. [DOI: 10.1016/j.fm.2019.103359] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Revised: 08/31/2019] [Accepted: 11/01/2019] [Indexed: 11/24/2022]
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26
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Chhetri VS, Han Y, Janes ME, Adhikari A. Evaluation of viability of E. coli O157: H7 on chlorine and lactic acid treated spinach leaves using combined propidium monoazide staining and real-time PCR. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109259] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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27
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Rosario DKA, Rodrigues BL, Bernardes PC, Conte-Junior CA. Principles and applications of non-thermal technologies and alternative chemical compounds in meat and fish. Crit Rev Food Sci Nutr 2020; 61:1163-1183. [PMID: 32319303 DOI: 10.1080/10408398.2020.1754755] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Conventional methods of food preservation have demonstrated several disadvantages and limitations in the efficiency of the microbial load reduction and maintain food quality. Hence, non-thermal preservation technologies (NTPT) and alternative chemical compounds (ACC) have been considered a high promissory replacer to decontamination, increasing the shelf life and promoting low levels of physicochemical, nutritional and sensorial alterations of meat and fish products. The combination of these methods can be a potential alternative to the food industry. This review deals with the most critical aspects of the mechanisms of action under microbial, physicochemical, nutritional and sensorial parameters and the efficiency of the different NTPT (ultrasound, high pressure processing, gamma irradiation and UV-C radiation) and ACC (peracetic acid, bacteriocins, nanoparticles and essential oils) applied in meat and fish products. The NTPT and ACC present a high capacity of microorganisms inactivation, ensuring low alterations level in the matrix and high reduction of environmental impact. However, the application conditions of the different methods as exposition time, energy intensity and concentration thresholds of chemical compounds need to be specifically established and continuously improved for each matrix type to reduce to the maximum the physicochemical, nutritional and sensorial changes. In addition, the combination of the methods (hurdle concept) may be an alternative to enhance the matrix decontamination. In this way, undesirable changes in meat and fish products can be further reduced without a decrease in the efficiency of the decontamination.
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Affiliation(s)
- Denes K A Rosario
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, Rio de Janeiro, RJ, Brazil
| | - Bruna L Rodrigues
- Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, Rio de Janeiro, RJ, Brazil
| | - Patricia C Bernardes
- Department of Food Engineering, Federal University of Espírito Santo, Alegre, Brazil
| | - Carlos A Conte-Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, Rio de Janeiro, RJ, Brazil.,National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, RJ, Brazil
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Zhu L, Olsen C, McHugh T, Friedman M, Levin CE, Jaroni D, Ravishankar S. Edible films containing carvacrol and cinnamaldehyde inactivate
Escherichia coli
O157:H7 on organic leafy greens in sealed plastic bags. J Food Saf 2020. [DOI: 10.1111/jfs.12758] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Libin Zhu
- School of Animal and Comparative Biomedical SciencesUniversity of Arizona Tucson Arizona
| | - Carl Olsen
- USDA‐ARS Western Regional Research Center, Produce Safety and Microbiology and Processed Foods Research Albany California
| | - Tara McHugh
- USDA‐ARS Western Regional Research Center, Produce Safety and Microbiology and Processed Foods Research Albany California
| | - Mendel Friedman
- USDA‐ARS Western Regional Research Center, Produce Safety and Microbiology and Processed Foods Research Albany California
| | - Carol E. Levin
- USDA‐ARS Western Regional Research Center, Produce Safety and Microbiology and Processed Foods Research Albany California
| | - Divya Jaroni
- Department of Animal and Food SciencesOklahoma State University Stillwater Oklahoma
| | - Sadhana Ravishankar
- School of Animal and Comparative Biomedical SciencesUniversity of Arizona Tucson Arizona
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29
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Kang JH, Song KB. Antibacterial activity of the noni fruit extract against Listeria monocytogenes and its applicability as a natural sanitizer for the washing of fresh-cut produce. Food Microbiol 2019; 84:103260. [PMID: 31421758 DOI: 10.1016/j.fm.2019.103260] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2019] [Revised: 07/04/2019] [Accepted: 07/04/2019] [Indexed: 02/03/2023]
Abstract
This study was conducted to investigate the antibacterial activity of the noni fruit extract (NFE) against Listeria monocytogenes (ATCC, 19111 and 19115) and assess its applicability for the washing of fresh-cut produce. Based on the results of the disc diffusion test, L. monocytogenes (ATCC, 19111 and 19115) was susceptible to the activity of NFE than other pathogens studied. Additionally, results of the time-kill assay indicated that NFE at a concentration of 0.5-0.7% effectively killed L. monocytogenes within 7 h. Furthermore, analysis of the intracellular components such as nucleic acids and proteins released from the bacterial cells and their SEM imaging revealed that NFE could increase the membrane permeability of cells resulting in their death. Compared to their unwashed samples, washing of romaine lettuce, spinach, and kale with 0.5% NFE gave a reduction of 1.47, 2.28, and 3.38 log CFU/g, respectively against L. monocytogenes (ATCC, 19111 and 19115), which is significantly different to that of NaOCl. A significant correlation was observed between the antibacterial effect induced due to NFE washing with the surface roughness of the fresh-cut produce than its surface hydrophobicity. Moreover, washing with NFE was not found to affect the color of the samples. These results indicated that NFE demonstrates good antibacterial activity against L. monocytogenes and can be used as a natural sanitizer to ensure the microbiological safety of fresh-cut produce.
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Affiliation(s)
- Ji-Hoon Kang
- Department of Food Science and Technology, Chungnam National University, Daejeon, 34134, Republic of Korea
| | - Kyung Bin Song
- Department of Food Science and Technology, Chungnam National University, Daejeon, 34134, Republic of Korea.
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30
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Berdejo D, Pagán E, García-Gonzalo D, Pagán R. Exploiting the synergism among physical and chemical processes for improving food safety. Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2018.08.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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31
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Wang J, Sun Y, Tao D, Wang S, Li C, Zheng F, Wu Z. Reduction of Escherichia coli O157:H7, Listeria monocytogenes, and Naturally Present Microbe Counts on Lettuce using an Acid Mixture of Acetic and Lactic Acid. Microorganisms 2019; 7:E373. [PMID: 31547035 PMCID: PMC6843205 DOI: 10.3390/microorganisms7100373] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2019] [Revised: 09/14/2019] [Accepted: 09/18/2019] [Indexed: 11/16/2022] Open
Abstract
Lactic acid (LA) and acetic acid (AA) are independently used to disinfect fresh leaf vegetables. LA has a higher efficacy but costs more than AA. Herein, we compared the disinfection efficacy of LA, AA, and their mixture on lettuce to determine whether the cheaper acid mixture shows similar or more efficacy than LA. Quality analysis indicated that the acid mixture and individual acids did not cause additional loss of instrument color and polyphenolic content compared with that of the control; however, visible defects were observed at AA concentrations exceeding 0.8%. Analysis of Escherichia coli O157:H7, Listeria monocytogenes, and naturally present microbes (aerobic mesophilic and psychrotrophic bacteria, coliforms, molds, and yeasts) showed that the acid mixture led to the highest reduction in microbial count during storage. 16S rRNA sequencing was further employed to understand the effects of the acid mixture and individual acids on lettuce microbial ecology. During storage, the acid mixture and individual acids significantly decreased the abundance of Massilia spp. and Alkanindiges spp. but there was a marked increase in Escherichia-Shigella abundance (LA: 0.003-58.82%; AA: 0.01-55.34%; acid mixture: undetected to 50.71%; control: 0.007-33.09%), indicating that acid disinfection altered the microbial ecology to stimulate Escherichia-Shigella growth. These results enhance our understanding of the relationship between lettuce disinfection and ecological changes.
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Affiliation(s)
- Jiayi Wang
- College of Food Science, Shenyang Agricultural University, 120 Dongling Rd., Shenyang 110866, China.
| | - Yeting Sun
- College of Food Science, Shenyang Agricultural University, 120 Dongling Rd., Shenyang 110866, China.
- Vegetable Research Center, Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
| | - Dongbing Tao
- College of Food Science, Shenyang Agricultural University, 120 Dongling Rd., Shenyang 110866, China.
| | - Shan Wang
- College of Food Science, Shenyang Agricultural University, 120 Dongling Rd., Shenyang 110866, China.
| | - Chen Li
- College of Food Science, Shenyang Agricultural University, 120 Dongling Rd., Shenyang 110866, China.
| | - Fenge Zheng
- Shenyang Product Quality Supervision and Inspection Institute, Glide Rd, Shenyang 110136, China.
| | - Zhaoxia Wu
- College of Food Science, Shenyang Agricultural University, 120 Dongling Rd., Shenyang 110866, China.
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32
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Wang J, Wang S, Sun Y, Li C, Li Y, Zhang Q, Wu Z. Reduction of Escherichia coli O157:H7 and naturally present microbes on fresh-cut lettuce using lactic acid and aqueous ozone. RSC Adv 2019; 9:22636-22643. [PMID: 35519499 PMCID: PMC9067095 DOI: 10.1039/c9ra03544c] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2019] [Accepted: 07/18/2019] [Indexed: 11/21/2022] Open
Abstract
Lactic acid (LA) is an effective sanitizer for disinfection of fresh produce. Tap water is generally used to wash disinfected fresh produce because sanitizer residues negatively affect the quality and organoleptic properties of the produce. However, tap water is ineffective for secondary disinfection compared with sanitizers. Thus, we propose a disinfection method using LA plus aqueous ozone (AO), an oxidizing sanitizer that does not lead to secondary residue. We compared the proposed method of 1% LA (90 s) plus 1 mg L-1 AO (30 s) or 2 mg L-1 AO (30 s) with the traditional method of 100 ppm chlorine (120 s) or 1% LA (120 s) plus tap water (30 s) and 2 mg L-1 AO (150 s). Microbial analysis showed that LA plus AO led to the greatest reductions in microbes (Escherichia coli O157:H7, aerobic mesophilic counts, aerobic psychrophilic counts, moulds, and yeasts) during storage (0-5 days at 5 °C). Quality analysis (colour, sensory qualities, electrolyte leakage, polyphenolic content, and weight loss) showed that LA + AO did not cause additional quality loss compared with tap water treatment. These results indicate that the hurdle technology proposed (LA plus AO) has a good potential for use in fresh produce disinfection.
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Affiliation(s)
- Jiayi Wang
- College of Food Science, Shenyang Agricultural University 120 Dongling Rd. Shenyang 110866 China +86-130-6668-6988
| | - Shan Wang
- College of Food Science, Shenyang Agricultural University 120 Dongling Rd. Shenyang 110866 China +86-130-6668-6988
| | - Yeting Sun
- College of Food Science, Shenyang Agricultural University 120 Dongling Rd. Shenyang 110866 China +86-130-6668-6988
- Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences Beijing 100097 China
| | - Chen Li
- College of Food Science, Shenyang Agricultural University 120 Dongling Rd. Shenyang 110866 China +86-130-6668-6988
| | - Yanru Li
- College of Food Science, Shenyang Agricultural University 120 Dongling Rd. Shenyang 110866 China +86-130-6668-6988
| | - Qi Zhang
- College of Food Science, Shenyang Agricultural University 120 Dongling Rd. Shenyang 110866 China +86-130-6668-6988
| | - Zhaoxia Wu
- College of Food Science, Shenyang Agricultural University 120 Dongling Rd. Shenyang 110866 China +86-130-6668-6988
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33
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Park JB, Kang JH, Song KB. Clove bud essential oil emulsion containing benzethonium chloride inactivates Salmonella Typhimurium and Listeria monocytogenes on fresh-cut pak choi during modified atmosphere storage. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.01.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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34
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Song YS, Stewart D, Reineke K, Wang L, Ma C, Lu Y, Shazer A, Deng K, Tortorello ML. Effects of Package Atmosphere and Storage Conditions on Minimizing Risk of Escherichia coli O157:H7 in Packaged Fresh Baby Spinach. J Food Prot 2019; 82:844-853. [PMID: 31013167 DOI: 10.4315/0362-028x.jfp-18-337] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Packaged fresh spinach has been associated with outbreaks of illness caused by Escherichia coli O157:H7. The purpose of this study was to assess the behavior of E. coli O157:H7 in packaged baby spinach in response to storage conditions of temperature and package atmosphere and including effects of inoculation level, spinach leaf damage (cut leaves), internalized or leaf surface contamination, exposure to hypochlorite sanitizer, and package size. Behavior of E. coli O157:H7 inoculated at 2 and 4 log CFU/g on spinach packaged in polymer bags composed of a two-layer laminate (polypropylene and polyethylene) and stored under atmospheres of 20% O2-3% CO2 and 0% O2-15% CO2 (aerobic and anaerobic, respectively) was assessed at 5, 7, 12, and 15°C for up to 14 days. Growth kinetics were calculated using DMFit software. Temperature decreases progressively diminished growth or survival of the pathogen, and an aerobic package atmosphere resulted in longer lag times (4 to 6 days) and lower population levels (0.2 to 1.4 log CFU/g) compared with the anaerobic atmosphere at 15°C. Internalized contamination, leaf cuts, or exposure to 100 ppm of hypochlorite did not result in changes in pathogen behavior compared with controls; however, a growth minimization trend consisting of longer lag times and lower population levels was repeatedly observed in the aerobic compared with the anaerobic package atmospheres. In contrast, growth of indigenous mesophiles and Enterobacteriaceae was unaffected by package atmosphere. Spinach stored at 5 to 7°C in two sizes (5 and 16 oz) of polyethylene terephthalate clamshell packages with ambient air atmospheres was more likely to progress to lower-oxygen conditions in 16-oz compared with 5-oz packages after 7 days of storage (P < 0.05). Practices to maintain aerobic conditions within the package, as well as storage of the package at low temperature, are ways to limit growth of E. coli O157:H7 in packaged spinach.
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Affiliation(s)
- Yoon Seok Song
- 1 U.S. Food and Drug Administration, Division of Food Processing Science and Technology
| | - Diana Stewart
- 1 U.S. Food and Drug Administration, Division of Food Processing Science and Technology
| | - Karl Reineke
- 1 U.S. Food and Drug Administration, Division of Food Processing Science and Technology
| | - Liao Wang
- 2 Illinois Institute of Technology, Institute for Food Safety and Health, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Chong Ma
- 2 Illinois Institute of Technology, Institute for Food Safety and Health, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Yin Lu
- 2 Illinois Institute of Technology, Institute for Food Safety and Health, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Arlette Shazer
- 1 U.S. Food and Drug Administration, Division of Food Processing Science and Technology
| | - Kaiping Deng
- 1 U.S. Food and Drug Administration, Division of Food Processing Science and Technology
| | - Mary Lou Tortorello
- 1 U.S. Food and Drug Administration, Division of Food Processing Science and Technology
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35
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Effects of organic acid alone and in combination with H2O2 and NaCl on Escherichia coli O157:H7: An evaluation of antioxidant retention and overall acceptability in Basil leaves (Ocimum basilicum). Int J Food Microbiol 2019; 292:56-63. [DOI: 10.1016/j.ijfoodmicro.2018.12.010] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Revised: 12/04/2018] [Accepted: 12/12/2018] [Indexed: 11/23/2022]
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36
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Inhibitory activities of quaternary ammonium surfactants against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes inoculated on spinach leaves. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.046] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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37
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Tarkowski ŁP, Van de Poel B, Höfte M, Van den Ende W. Sweet Immunity: Inulin Boosts Resistance of Lettuce ( Lactuca sativa) against Grey Mold ( Botrytis cinerea) in an Ethylene-Dependent Manner. Int J Mol Sci 2019; 20:E1052. [PMID: 30823420 PMCID: PMC6429215 DOI: 10.3390/ijms20051052] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2019] [Revised: 02/12/2019] [Accepted: 02/22/2019] [Indexed: 11/17/2022] Open
Abstract
The concept of "Sweet Immunity" postulates that sugar metabolism and signaling influence plant immune networks. In this study, we tested the potential of commercially available inulin-type fructans to limit disease symptoms caused by Botrytis cinerea in lettuce. Spraying mature lettuce leaves, with inulin-type fructans derived from burdock or chicory was as effective in reducing grey mold disease symptoms caused by Botrytis cinerea as spraying with oligogalacturonides (OGs). OGs are well-known defense elicitors in several plant species. Spraying with inulin and OGs induced accumulation of hydrogen peroxide and levels further increased upon pathogen infection. Inulin and OGs were no longer able to limit Botrytis infection when plants were treated with the ethylene signaling inhibitor 1-methylcyclopropene (1-MCP), indicating that a functional ethylene signaling pathway is needed for the enhanced defense response. Soluble sugars accumulated in leaves primed with OGs, while 1-MCP treatment had an overall negative effect on the sucrose pool. Accumulation of γ-aminobutyric acid (GABA), a stress-associated non-proteinogenic amino acid and possible signaling compound, was observed in inulin-treated samples after infection and negatively affected by the 1-MCP treatment. We have demonstrated for the first time that commercially available inulin-type fructans and OGs can improve the defensive capacity of lettuce, an economically important species. We discuss our results in the context of a possible recognition of fructans as Damage or Microbe Associated Molecular Patterns.
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Affiliation(s)
- Łukasz Paweł Tarkowski
- Laboratory of Molecular Plant Biology, KU Leuven, Kasteelpark Arenberg 31, 3001 Leuven, Belgium.
| | - Bram Van de Poel
- Laboratory of Molecular Plant Hormone Physiology, Division of Crop Biotechnics, Department of Biosystems, KU Leuven, 3001 Leuven, Belgium.
| | - Monica Höfte
- Laboratory of Phytopathology, Department of Plants and Crops, UGhent, 9000 Ghent, Belgium.
| | - Wim Van den Ende
- Laboratory of Molecular Plant Biology, KU Leuven, Kasteelpark Arenberg 31, 3001 Leuven, Belgium.
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38
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Wang J, Tao D, Wang S, Li C, Li Y, Zheng F, Wu Z. Disinfection of lettuce using organic acids: an ecological analysis using 16S rRNA sequencing. RSC Adv 2019; 9:17514-17520. [PMID: 35519892 PMCID: PMC9064555 DOI: 10.1039/c9ra03290h] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Accepted: 05/23/2019] [Indexed: 12/15/2022] Open
Abstract
Comparing disinfection efficacies of same type sanitizer using a combined microbial reduction/16S rRNA analysis strategy.
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Affiliation(s)
- Jiayi Wang
- College of Food Science
- Shenyang Agricultural University
- Shenyang
- China
| | - Dongbing Tao
- College of Food Science
- Shenyang Agricultural University
- Shenyang
- China
| | - Shan Wang
- College of Food Science
- Shenyang Agricultural University
- Shenyang
- China
| | - Chen Li
- College of Food Science
- Shenyang Agricultural University
- Shenyang
- China
| | - Yanru Li
- College of Food Science
- Shenyang Agricultural University
- Shenyang
- China
| | - Fenge Zheng
- Shenyang Product Quality Supervision and Inspection Institute
- Shenyang
- China
| | - Zhaoxia Wu
- College of Food Science
- Shenyang Agricultural University
- Shenyang
- China
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39
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Kang JH, Song KB. Combined effect of a positively charged cinnamon leaf oil emulsion and organic acid on the inactivation of Listeria monocytogenes inoculated on fresh-cut Treviso leaves. Food Microbiol 2018; 76:146-153. [PMID: 30166135 DOI: 10.1016/j.fm.2018.05.004] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2017] [Revised: 04/09/2018] [Accepted: 05/14/2018] [Indexed: 11/17/2022]
Affiliation(s)
- Ji-Hoon Kang
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Kyung Bin Song
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea.
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40
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Stratakos AC, Grant IR. Evaluation of the efficacy of multiple physical, biological and natural antimicrobial interventions for control of pathogenic Escherichia coli on beef. Food Microbiol 2018; 76:209-218. [PMID: 30166143 DOI: 10.1016/j.fm.2018.05.011] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2018] [Revised: 05/23/2018] [Accepted: 05/25/2018] [Indexed: 12/26/2022]
Abstract
Antimicrobial effects of multiple physical, biological and natural interventions on pathogenic Escherichia coli in raw beef were assessed. A cocktail of E. coli strains was inoculated onto gamma-irradiated beef and enumerated immediately after each intervention and during storage at 4 °C for 7 days. Of the physical interventions, silver-containing antimicrobial packaging and ozone gas treatment did not show significant antimicrobial effects, however cold plasma treatment reduced E. coli levels by 0.9 and 1.82 log10 CFU/cm2 after 2 and 5 min treatments, respectively. A phage cocktail reduced E. coli counts by 0.63 and 1.16 log10 CFU/g after 24 h storage at 4 and 12 °C, respectively. Of the natural interventions, vinegar and lactic acid (5%) washes for 5 min caused reductions of ∼1 log10 CFU/g immediately after treatment, whereas lactoferrin and nisin treatments, separately or in combination, had insignificant antimicrobial effects. Nanoemulsions containing carvacrol or thyme essential oils caused immediate E. coli reductions of 1.41 and 1.36 log10 CFU/g, respectively, plus a progressive reduction in viable numbers during storage at 4 °C. Our findings suggest that cold plasma, bacteriophages, vinegar, lactic acid, or carvacrol and thyme essential oil nanoemulsions could potentially be of use to the beef industry for controlling pathogenic E. coli contamination.
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Affiliation(s)
- Alexandros Ch Stratakos
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, UK
| | - Irene R Grant
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, UK.
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41
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Cui H, Bai M, Yuan L, Surendhiran D, Lin L. Sequential effect of phages and cold nitrogen plasma against Escherichia coli O157:H7 biofilms on different vegetables. Int J Food Microbiol 2018; 268:1-9. [PMID: 29306732 DOI: 10.1016/j.ijfoodmicro.2018.01.004] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2017] [Revised: 12/30/2017] [Accepted: 01/02/2018] [Indexed: 11/15/2022]
Abstract
Escherichia coli O157:H7 (E. coli O157:H7) is one of the most common pathogens in fresh vegetables and fruits, and most of the diseases produced by E. coli O157:H7 are associated with biofilms. Cold nitrogen plasma (CNP) is a cold sterilization technique which has no residue. However to completely eliminate the biofilm on the surface of vegetables the processing power and time of CNP have to be enhanced, which will impact on the quality of fruits and vegetables. Thus the sequential treatment of CNP and phage techniques was engineered in this study. Compared to treatment performed separately, sequential treatment not only had more mild treatment conditions as 400W CNP treatment for 2min and 5% phage treatment for 30min, but also exhibited more remarkable effect on eradicating E. coli O157:H7 biofilms in vitro and on vegetables. The population of E. coli O157:H7 was approximately reduced by 2logCFU/cm2 after individual treatment of 5% phages for 30min or 500W CNP for 3min. While the sequential treatment of CNP (400W, 2min) and phages (5%, 30min) reduced the E. coli O157:H7 viable count in biofilm by 5.71logCFU/cm2. Therefore, the sequential treatment holds a great promise to improve the current treatment systems of bacterial contamination on different vegetable surfaces.
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Affiliation(s)
- Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Mei Bai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Lu Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | | | - Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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42
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Inatsu Y, Weerakkody K, Bari ML, Hosotani Y, Nakamura N, Kawasaki S. The efficacy of combined (NaClO and organic acids) washing treatments in controlling Escherichia coli O157:H7, Listeria monocytogenes and spoilage bacteria on shredded cabbage and bean sprout. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.042] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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43
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Efficacy of Decontaminating Agents for Raw Vegetable Consumption and Sensory Screening. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2017. [DOI: 10.22207/jpam.11.3.34] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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44
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Antibacterial and antioxidant properties of grape stem extract applied as disinfectant in fresh leafy vegetables. Journal of Food Science and Technology 2017; 54:3192-3200. [PMID: 28974804 DOI: 10.1007/s13197-017-2759-5] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/04/2017] [Accepted: 07/07/2017] [Indexed: 10/19/2022]
Abstract
In the present study total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity and antimicrobial properties of grape (Vitis vinifera var. Red Globe) stem extract is reported. Also, the identification of main phenolic compounds was carried out by UPLC-PAD analysis. TPC and TFC of extract were 37.25 g GAE kg-1 and 98.07 g QE kg-1, respectively. Extract showed an antioxidant capacity of 132.60 and 317 g TE kg-1 for DPPH and ABTS radical scavenging capacity, respectively. The main phenolic compounds identified were rutin, gallic acid, chlorogenic acid, caffeic acid, catechin and ferulic acid. Extract inhibited the growth of Listeria monocytogenes, Staphylococcus aureus, Salmonella enterica subsp. enterica serovar Typhimurium, and Escherichia coli O157: H7 at MIC range 16-18 g L-1. Extract affected the different phases of bacterial growth. In addition, application of Extract (25 g L-1) as a sanitizer was effective to reduce the populations of all bacteria inoculated in lettuce (0.859-1.884 log reduction) and spinach (0.843-2.605 log reduction). This study emphasizes the potential of grape processing byproducts as an emergent and attractive source of bioactive compounds with antioxidant properties and antimicrobial activity against important foodborne pathogens. The study demonstrated that stem extract could be used to control the presence of human pathogenic bacteria in fresh leafy vegetables.
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Kim NH, Cho TJ, Rhee MS. Current Interventions for Controlling Pathogenic Escherichia coli. ADVANCES IN APPLIED MICROBIOLOGY 2017; 100:1-47. [PMID: 28732552 DOI: 10.1016/bs.aambs.2017.02.001] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
This review examined scientific reports and articles published from 2007 to 2016 regarding the major environmental sources of pathogenic Escherichia coli and the routes by which they enter the human gastrointestinal tract. The literature describes novel techniques used to combat pathogenic E. coli transmitted to humans from livestock and agricultural products, food-contact surfaces in processing environments, and food products themselves. Although prevention before contamination is always the best "intervention," many studies aim to identify novel chemical, physical, and biological techniques that inactivate or eliminate pathogenic E. coli cells from breeding livestock, growing crops, and manufactured food products. Such intervention strategies target each stage of the food chain from the perspective of "Farm to Table food safety" and aim to manage major reservoirs of pathogenic E. coli throughout the entire process. Issues related to, and recent trends in, food production must address not only the safety of the food itself but also the safety of those who consume it. Thus, research aims to discover new "natural" antimicrobial agents and to develop "multiple hurdle technology" or other novel technologies that preserve food quality. In addition, this review examines the practical application of recent technologies from the perspective of product quality and safety. It provides comprehensive insight into intervention measures used to ensure food safety, specifically those aimed at pathogenic E. coli.
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Affiliation(s)
- Nam Hee Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
| | - Tae Jin Cho
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
| | - Min Suk Rhee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
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Jiang Y, Sokorai K, Pyrgiotakis G, Demokritou P, Li X, Mukhopadhyay S, Jin T, Fan X. Cold plasma-activated hydrogen peroxide aerosol inactivates Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria innocua and maintains quality of grape tomato, spinach and cantaloupe. Int J Food Microbiol 2017; 249:53-60. [PMID: 28319798 DOI: 10.1016/j.ijfoodmicro.2017.03.004] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2016] [Revised: 02/28/2017] [Accepted: 03/09/2017] [Indexed: 11/24/2022]
Abstract
The purpose of this study was to investigate the efficacy of aerosolized hydrogen peroxide in inactivating bacteria and maintaining quality of grape tomatoes, baby spinach leaves and cantaloupes. Stem scars and smooth surfaces of tomatoes, spinach leaves, and cantaloupe rinds, inoculated with Escherichia coli O157:H7, Salmonella Typhimurium and Listeria innocua, were treated for 45s followed by additional 30min dwell time with hydrogen peroxide (7.8%) aerosols activated by atmospheric cold plasma. Non-inoculated samples were used to study the effects on quality and native microflora populations. Results showed that two ranges of hydrogen peroxide droplets with mean diameters of 40nm and 3.0μm were introduced into the treatment chamber. The aerosolized hydrogen peroxide treatment reduced S. Typhimurium populations by 5.0logCFU/piece, and E. coli O157:H7 and L. innocua populations from initial levels of 2.9 and 6.3logCFU/piece, respectively, to non-detectable levels (detection limit 0.6logCFU/piece) on the smooth surface of tomatoes. However, on the stem scar area of tomatoes, the reductions of E. coli O157:H7, S. Typhimurium, and L. innocua were only 1.0, 1.3, and 1.3 log, respectively. On the cantaloupe rind, the treatment reduced populations of E. coli O157:H7, S. Typhimurium and L. innocua by 4.9, 1.3, and 3.0logCFU/piece, respectively. Under the same conditions, reductions achieved on spinach leaves were 1.5, 4.2 and 4.0 log for E. coli O157:H7, S. Typhimurium and L. innocua, respectively. The treatments also significantly reduced native aerobic plate count, and yeasts and mold count of tomato fruits and spinach leaves. Furthermore, firmness and color of the samples were not significantly affected by the aerosolized hydrogen peroxide. Overall, our results showed that the efficacy of aerosolized hydrogen peroxide depended on type of inoculated bacteria, location of bacteria and type of produce items, and aerosolized hydrogen peroxide could potentially be used to sanitize fresh fruits and vegetables.
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Affiliation(s)
- Yunbin Jiang
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education, Tianjin 300457, China
| | - Kimberly Sokorai
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA
| | - Georgios Pyrgiotakis
- Center for Nanotechnology and Nanotoxicology, Harvard School of Public Health, Boston, MA 02115, USA
| | - Philip Demokritou
- Center for Nanotechnology and Nanotoxicology, Harvard School of Public Health, Boston, MA 02115, USA
| | - Xihong Li
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education, Tianjin 300457, China
| | - Sudarsan Mukhopadhyay
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA
| | - Tony Jin
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA
| | - Xuetong Fan
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA.
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Kim JH, Kwon KH, Oh SW. Effects of malic acid or/and grapefruit seed extract for the inactivation of common food pathogens on fresh-cut lettuce. Food Sci Biotechnol 2016; 25:1801-1804. [PMID: 30263478 PMCID: PMC6049248 DOI: 10.1007/s10068-016-0274-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2016] [Revised: 10/06/2016] [Accepted: 10/18/2016] [Indexed: 10/20/2022] Open
Abstract
This study investigated the antimicrobial activity of malic acid (MA), grapefruit seed extract (GSE), and combined (MA+GSE) treatment against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on fresh-cut lettuce. The antimicrobial effects of 1% MA and 0.5% GSE alone and in combination (1% MA+0.5% GSE) were tested on artificially inoculated lettuce during storage at 5°C for 14 days. The maximum reductions of E. coli O157:H7, S. Typhimurium, and L. monocytogenes were 4.96, 4.80, and 3.95 log CFU/g observed with MA+GSE during storage for 14 days, respectively. MA+GSE showed the greatest reduction against in E. coli O157:H7 and L. monocytogenes. These results indicate that the combined treatment was more effective than MA and GSE alone treatment. Therefore, it suggests that MA + GSE could be used as an effective intervention method for improving microbiological safety of fresh-cut lettuce.
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Affiliation(s)
- Jin-Hee Kim
- Department of Food and Nutrition, Kookmin University, Seoul, 02707 Korea
| | - Ki-Hyun Kwon
- Korea Food Research Institute, Seongnam, Gyeonggi, 13539 Korea
| | - Se-Wook Oh
- Department of Food and Nutrition, Kookmin University, Seoul, 02707 Korea
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Kapetanakou AE, Skandamis PN. Applications of active packaging for increasing microbial stability in foods: natural volatile antimicrobial compounds. Curr Opin Food Sci 2016. [DOI: 10.1016/j.cofs.2016.06.001] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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49
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Cui H, Zhao C, Li C, Lin L. Essential Oils-Based Antibacterial Agent Against Escherichia coli
O157:H7 Biofilm on Cucumber. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13140] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Haiying Cui
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Chengting Zhao
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Changzhu Li
- Hunan Academy of Forestry; Changsha 410007 China
| | - Lin Lin
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
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