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García-Frutos R, Martínez-Gonzáles NE, Martínez-Chávez L, Gutiérrez-González P, Moscoso-Sánchez FJ, Macías-Rodríguez ME. Wet steam method for reducing attached cells of Salmonella and Listeria monocytogenes on Hass avocado. MethodsX 2024; 12:102776. [PMID: 38883590 PMCID: PMC11179239 DOI: 10.1016/j.mex.2024.102776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Accepted: 05/23/2024] [Indexed: 06/18/2024] Open
Abstract
The consumption of avocados and their products has been linked to outbreaks of illness caused by Salmonella enterica and Listeria monocytogenes. These pathogens have been isolated from avocados collected from farms and markets. After contact with the avocado epicarp, the cells of Salmonella and L. monocytogenes can become loosely attached (LA) by suspension in a film of water and attraction by electrostatic forces, or strongly attached (SA) by physical and irreversible attachment mechanisms. Attached cells may have greater resistance to agents used to decontaminate the fruit. The effect of applying wet steam (WS) to the epicarp of Hass avocados on the reduction LA and SA counts of Salmonella and L. monocytogenes was evaluated as a function of the exposure time. The inoculated avocados were washed and exposed to WS for 30, 45, and 60 s inside a treatment chamber. Salmonella was found to be more susceptible to WS than L. monocytogenes. The efficacy of steam in reducing LA and SA cell numbers was similar for both pathogens. Steaming avocados for 60 s reduced LA Salmonella and L. monocytogenes cells by 4.6 and 4.8 log CFU/avocado, whereas SA cells were decreased by 5.2 and 4.4 log CFU/avocado, respectively.•Steaming the avocados for 60 s produced the greatest reduction in loosely and strongly attached cells for both pathogens.•Wet steam treatment efficiently eliminated the loosely and strongly attached cells of both pathogens.•The Listeria monocytogenes attached cells showed greater resistance to steam treatment than Salmonella.
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Affiliation(s)
- Ramón García-Frutos
- Departamento de Farmacobiología, CUCEI, Universidad de Guadalajara, Marcelino García Barragán 1451, Guadalajara, Jalisco 44430, Mexico
| | - Nanci Edid Martínez-Gonzáles
- Departamento de Farmacobiología, CUCEI, Universidad de Guadalajara, Marcelino García Barragán 1451, Guadalajara, Jalisco 44430, Mexico
| | - Liliana Martínez-Chávez
- Departamento de Farmacobiología, CUCEI, Universidad de Guadalajara, Marcelino García Barragán 1451, Guadalajara, Jalisco 44430, Mexico
| | - Porfirio Gutiérrez-González
- Departamento de Matemáticas, CUCEI, Universidad de Guadalajara, Marcelino García Barragán 1451, Guadalajara, Jalisco 44430, Mexico
| | | | - María Esther Macías-Rodríguez
- Departamento de Farmacobiología, CUCEI, Universidad de Guadalajara, Marcelino García Barragán 1451, Guadalajara, Jalisco 44430, Mexico
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Bhutkar S, Brandão TRS, Silva CLM, Miller FA. Application of Ultrasound Treatments in the Processing and Production of High-Quality and Safe-to-Drink Kiwi Juice. Foods 2024; 13:328. [PMID: 38275695 PMCID: PMC10815408 DOI: 10.3390/foods13020328] [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: 12/09/2023] [Revised: 01/12/2024] [Accepted: 01/18/2024] [Indexed: 01/27/2024] Open
Abstract
This study explores the potential of thermosonication as an alternative to traditional heat treatments, such as pasteurization, in the processing of fruit juices. Conventional methods often lead to undesirable quality changes in fruit juices, whereas thermosonication offers promising results regarding microbial inactivation and quality preservation. This work focused on the inactivation kinetics of Listeria innocua 2030c, a surrogate for pathogenic L. monocytogenes, in kiwifruit juice using thermosonication at 45 °C, 50 °C, and 55 °C. These treatments were compared with equivalent heat treatments. Quality attributes of the juice were also evaluated to assess process efficiency. Survival data of L. innocua were fitted with the Weibull model, estimating first decimal reduction times (δ) and shape parameters (n). The results reveal temperature and process dependencies on δ, while n remains mostly temperature and treatment independent. Thermosonication outperforms heat treatment, achieving higher L. innocua reductions while retaining quality attributes like pH, soluble solid content, and total phenolics and chlorophylls. Thermosonication at 55 °C stands out, providing a 6.2-log-cycle reduction in just 3 min with superior quality retention. These findings highlight the synergistic effect of temperature and ultrasound, making mild heat processes feasible while enhancing product quality. Thermosonication, particularly at 55 °C, emerges as an effective alternative to traditional thermal treatments for fruit juices, offering improved microbial safety without compromising product quality.
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Affiliation(s)
| | | | | | - Fátima A. Miller
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (S.B.); (T.R.S.B.); (C.L.M.S.)
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Tseng YH, Barbosa J, de Carvalho TB, Teixeira P. Microbiological Safety of Cut Melons Sold in Portuguese Retail Markets: A Pilot Study. Foods 2022; 11:foods11244010. [PMID: 36553753 PMCID: PMC9777610 DOI: 10.3390/foods11244010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2022] [Revised: 12/06/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022] Open
Abstract
Due to the increasing consciousness of a healthy diet and pursuit of convenience among consumers, the market for fresh fruit is on the rise, and the melon is among the most welcome of fruits for its sensory attributes and nutritional properties. Consumption safety of cut fruit remains an issue of concern that may affect public health. This study aimed to perform the microbiological characterisation of a melon, Cucumis melo L. var. “Piel de Sapo”, cut by retailers, wrapped in plastic cling film and kept at room temperature in local fruit shops. In addition, the possible transfer of relevant foodborne pathogens, during slicing, from the peel to the interior of the melon, and bacterial growth, were also evaluated when the melon slices were stored at abusive temperatures for 2 days. In this pilot study, a low number of samples were characterised microbiologically (26 cut melons), and some isolates were identified by 16S rRNA sequencing. No Listeria spp. or Salmonella spp. were detected in any of the samples, while Escherichia coli and Staphylococcus aureus were present in four and six out of twenty-six samples, respectively. Following artificial contamination of melons with cocktails of Salmonella spp., E. coli and Listeria monocytogenes, it was observed that, despite the smaller number of L. monocytogenes recovered, all the pathogens were transferred from the contaminated peels to the interior of the melons. Furthermore, over storage time, significant differences were observed (p < 0.05) between the counts obtained from melon slices immediately after cutting (0 h), and after 24 and 48 h at 20 °C, with an increase of about 4 log CFU/g in all the pathogens. In conclusion, some cut melons classified as microbiologically unacceptable or unsatisfactory are being sold in local fruit shops in the Porto Metropolitan Area, Portugal. Although absent in the samples analysed, Salmonella spp. and L. monocytogenes, if present, can be transferred from the outside to the inside of the fruit by the cutting blade and, if not consumed immediately and stored at abusive temperatures, this ready-to-eat product poses a risk of infection. This pilot study, performed for the first time in Portugal under these conditions, clearly demonstrates the need for education campaigns to alert local sellers and consumers of the risk posed by cut melons.
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Ukuku DO, Mukhopadhyay S, Olanya OM, Niemira BA. Strength of Salmonella attachment on apple and tomato surfaces: Effect of antimicrobial treatments on population reduction and inactivation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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5
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Polyphenoloxidase (PPO): Effect, Current Determination and Inhibition Treatments in Fresh-Cut Produce. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11177813] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Fresh-cut produce are quite popular among consumers due to their eating ease, high quality and functional content. However, some of the processing steps taking place during minimal processing (such as cutting, peeling, draining, etc.) might speed up decay, e.g., microbial growth, dehydration or browning. When it comes to the latter, polyphenol oxidase (PPO) plays an important role, being the center of many works focused on the understanding of its reaction mechanism and the application of conservative techniques. The aim of this review study was to compare recent research about the effect of PPO on minimally processed fruits and vegetables, trying to understand the way it acts, the measurement of its activity and current treatments, such as modified atmosphere packaging, washing treatments or edible coatings, among others. In conclusion, the combination of conservation techniques (that is, hurdle technology) is vital to guarantee global quality in minimally processed fruits and vegetables, including synergistic effects which will allow the use of mild treatment conditions to decrease PPO activity. However, further research is required to clearly understand PPO inhibition in trendy techniques such as irradiation.
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Sroy S, Fundo JF, Miller FA, Brandão TRS, Silva CLM. Impact of ozone processing on microbiological, physicochemical, and bioactive characteristics of refrigerated stored
Cantaloupe
melon juice. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14276] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Sengly Sroy
- Centro de Biotecnologia e Química Fina (CBQF) Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Porto Portugal
| | - Joana F. Fundo
- Centro de Biotecnologia e Química Fina (CBQF) Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Porto Portugal
| | - Fátima A. Miller
- Centro de Biotecnologia e Química Fina (CBQF) Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Porto Portugal
| | - Teresa R. S. Brandão
- Centro de Biotecnologia e Química Fina (CBQF) Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Porto Portugal
| | - Cristina L. M. Silva
- Centro de Biotecnologia e Química Fina (CBQF) Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Porto Portugal
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Martínez-Chávez L, Cuellar-Villalobos I, Cabrera-Díaz E, Gutiérrez-González P, Castillo A, Hernández-Iturriaga M, Pérez-Montaño J, Rodríguez-García M, Martínez-Gonzáles N. Effect of single and combined chemical and physical treatments on the survival of Salmonella and Escherichia coli O157:H7 attached to Valencia oranges. Int J Food Microbiol 2019; 300:22-30. [DOI: 10.1016/j.ijfoodmicro.2019.04.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2018] [Revised: 04/01/2019] [Accepted: 04/03/2019] [Indexed: 11/24/2022]
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Ukuku DO, Niemira BA, Ukanalis J. Nisin-based antimircobial combination with cold plasma treatment inactivate Listeria monocytogenes on Granny Smith apples. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.049] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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9
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Ukuku DO, Mukhopadhyay S, Olanya OM, Niemira BA. Effect of cold storage on survivors and recovery of injured Salmonellabacteria on fresh‐cut pieces prepared from whole melons treated with heat and hydrogen peroxide. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13943] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Dike O. Ukuku
- Food Safety and Intervention Technologies Research Unit U.S. Department of Agriculture, Agriculture Research Service, Eastern Regional Research Center Wyndmoor Pennsylvania
| | - Sudarsan Mukhopadhyay
- Residue Chemistry and Predictive Microbiology Research Unit, U.S Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center Wyndmoor Pennsylvania
| | - Ocen M. Olanya
- Food Safety and Intervention Technologies Research Unit U.S. Department of Agriculture, Agriculture Research Service, Eastern Regional Research Center Wyndmoor Pennsylvania
| | - Brendan A. Niemira
- Food Safety and Intervention Technologies Research Unit U.S. Department of Agriculture, Agriculture Research Service, Eastern Regional Research Center Wyndmoor Pennsylvania
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Ukuku DO, Mukhopadhyay S, Olanya M. Reducing Transfer of Salmonella and Aerobic Mesophilic Bacteria on Melon Rinds Surfaces to Fresh Juice by Washing With Chlorine: Effect of Waiting Period Before Refrigeration of Prepared Juice. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2018. [DOI: 10.3389/fsufs.2018.00078] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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11
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Zhou D, Huang Y, Tu K. Effect of konjac glucomannan coating on antioxidant capacity and phenolic metabolism in fresh-cut lotus roots. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13759] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Dandan Zhou
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing China
| | - Yangmin Huang
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing China
| | - Kang Tu
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing China
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12
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Kang J, Burall L, Mammel MK, Datta AR. Global transcriptomic response of Listeria monocytogenes during growth on cantaloupe slices. Food Microbiol 2018; 77:192-201. [PMID: 30297050 DOI: 10.1016/j.fm.2018.09.012] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2018] [Revised: 08/22/2018] [Accepted: 09/14/2018] [Indexed: 10/28/2022]
Abstract
Understanding a pathogen's response to food environments is imperative to develop effective control strategies as well as to elucidate the impact of foods on virulence potential. The purpose of this study was to assess transcriptional response of Listeria monocytogenes after growth in cantaloupe, as well as its impact on survival in synthetic gastric fluid (SGF). The transcriptional profiles of L. monocytogenes grown in cantaloupe or Brain Heart Infusion (BHI) under refrigeration were compared by a custom-designed microarray. A total of 286 and 175 genes were significantly up- and down-regulated, respectively, in L. monocytogenes grown in cantaloupe as compared to BHI (fold change ≥ 2.5 and adj. P < 0.05). The majority of upregulated genes belonged to functions related to amino acid and nucleotide metabolism, flagellar biosynthesis, and iron acquisition, while most downregulated genes belonged to carbohydrate metabolism. Notably, the branched chain amino acid (BCAA: leucine, isoleucine, valine) biosynthesis operon was shown to be highly upregulated as well as the purine and pyrimidine biosynthesis pathways. Transcript levels of several stress- and virulence-related genes were significantly altered, implying an impact of growth in cantaloupe on the virulence potential of L. monocytogenes. Enhanced survival of L. monocytogenes in SGF following growth in cantaloupe further demonstrated the impact of cantaloupe-associated growth on the pathogen's subsequent response to a host relevant stress.
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Affiliation(s)
- Jihun Kang
- Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, 8301 Muirkirk Road, Laurel, MD, 20708, United States
| | - Laurel Burall
- Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, 8301 Muirkirk Road, Laurel, MD, 20708, United States.
| | - Mark K Mammel
- Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, 8301 Muirkirk Road, Laurel, MD, 20708, United States
| | - Atin R Datta
- Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, 8301 Muirkirk Road, Laurel, MD, 20708, United States.
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Bezanson GS, Ells TC, Fan L, Forney CF, LeBlanc DI. Aerated Steam Sanitization of Whole Fresh Cantaloupes Reduces and Controls Rind-Associated Listeria but Enhances Fruit Susceptibility to Secondary Colonization. J Food Sci 2018; 83:1025-1031. [PMID: 29488631 DOI: 10.1111/1750-3841.14082] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2017] [Revised: 01/10/2018] [Accepted: 01/19/2018] [Indexed: 11/26/2022]
Abstract
Recent bacterial illnesses and outbreaks associated with the consumption of fresh and fresh-cut fruit and vegetables emphasize the need to supply produce that is microbiologically safe while retaining its quality and nutrient value. We assessed the capacity of aerated steam to reduce initial levels and control the posttreatment proliferation of a 4-strain mixture of Listeria innocua, a surrogate for L. monocytogenes, and microflora native to the rind of whole cantaloupes. Studies were conducted at the pilot-scale level by passing deliberately contaminated melons through a prototype stainless-steel, continuous-feed heating device. Exposure for 240 s to aerated steam heated to 85 °C achieved a mean reduction in surface-inoculated L. innocua of 3.9 ± 0.6 log10 CFU/cm2 (n = 3) and decreased background microorganisms (yeast, moulds, and coliforms) to undetectable levels. No significant outgrowth of surviving L. innocua or yeast and moulds was observed on heat-treated melons during their storage at 4, 7, and 10 °C for 14 days. Treated fruit continued to respire. Although rind quality was altered, edible fleshy portions remained largely unaffected. Cantaloupe inoculated with L. innocua subsequent to its exposure to aerated steam provided a suitable environment for surrogate growth (mean 3.3 log10 increase in rind density over 10 days at 7 °C), whereas its proliferation was restricted on nonheated cantaloupe (mean 0.7 log10 increase). Steam sanitization provides an effective means for the control of pathogen and spoilage organisms, but the proliferation of surrogate organisms on heated cantaloupes raises concern regarding the impact of postprocessing contamination on consumer health risk. PRACTICAL APPLICATION Water vapor (steam) at a high temperature can be used to sanitize the surface of fresh, whole cantaloupe melons in a continuous-feed manner. Both Listeria bacteria and spoilage organisms are markedly reduced from initial levels and survivor outgrowth severely restricted during subsequent refrigerated storage. This approach to microorganism control is likely most applicable in situations where rinds and flesh are to be separated immediately via further processing.
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Affiliation(s)
- Greg S Bezanson
- Agriculture and AgriFood Canada, Kentville Research and Development Centre, 32 Main Street, Kentville, Nova Scotia, B4N 1J5, Canada
| | - Timothy C Ells
- Agriculture and AgriFood Canada, Kentville Research and Development Centre, 32 Main Street, Kentville, Nova Scotia, B4N 1J5, Canada
| | - Lihua Fan
- Agriculture and AgriFood Canada, Kentville Research and Development Centre, 32 Main Street, Kentville, Nova Scotia, B4N 1J5, Canada
| | - Charles F Forney
- Agriculture and AgriFood Canada, Kentville Research and Development Centre, 32 Main Street, Kentville, Nova Scotia, B4N 1J5, Canada
| | - Denyse I LeBlanc
- Agriculture and AgriFood Canada, Kentville Research and Development Centre, 32 Main Street, Kentville, Nova Scotia, B4N 1J5, Canada
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Iglesias M, Echeverría G, Viñas I, López M, Abadias M. Biopreservation of fresh-cut pear using Lactobacillus rhamnosus GG and effect on quality and volatile compounds. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.025] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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15
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Appearance and overall acceptability of fresh-cut cantaloupe pieces from whole melon treated with wet steam process. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.033] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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