1
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Kar S, Sutar PP. Shelf life prediction of dried garlic powder under accelerated storage conditions. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:996-1005. [PMID: 36908340 PMCID: PMC9998771 DOI: 10.1007/s13197-022-05431-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/11/2022] [Accepted: 03/15/2022] [Indexed: 10/18/2022]
Abstract
The shelf life of dried garlic powder packaged in high-density polyethylene (HDPE), low-density polyethylene (LDPE), and aluminum laminated pouch (ALP) under accelerated storage temperature (5° to 40 °C) and humidity (70-90% RH) conditions, was predicted using GAB mathematical model. The water activity value reduced significantly from 0.83 to 0.31 as the moisture content reduced. The temperature had a negative effect on color change and the lightness value and whiteness index of garlic powder significantly decreased from 62.21 to 56.06 and 50.67 to 44.91 respectively, when temperature increased from 70° to 90° C. The storage life of garlic powder was 24, 78 and 210 days in LDPE, HDPE, and ALP, respectively under domestic storage conditions (40 °C, 90% RH). Therefore, under industrial storage conditions (5 °C, 70% RH), garlic could be preserved for 1.32, 4.30 and 7.28 years in LDPE, HDPE and ALP, respectively.
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Affiliation(s)
- Sudarshanna Kar
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, 769008 India
| | - P. P. Sutar
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, 769008 India
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2
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Xu J, Xu Y, Guan X, Yang G, Wang S. Effects of sequential treatments using radio frequency energy and ultraviolet light on inactivation of Bacillus cereus spores and quality attributes of buckwheat. Int J Food Microbiol 2023; 385:109997. [DOI: 10.1016/j.ijfoodmicro.2022.109997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 09/29/2022] [Accepted: 10/24/2022] [Indexed: 11/06/2022]
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3
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Reduction of E. coli O157: H7 and Bacillus cereus levels in red pepper powder using dielectric barrier discharge (DBD) plasma for enhanced quality. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102916] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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4
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Fan X, Baik J, Gurtler JB. Thermal Reduction of Bacillus spp. in Naturally Contaminated Mesquite Flour with Two Different Water Activities. J Food Prot 2021; 84:490-496. [PMID: 33125042 DOI: 10.4315/jfp-20-268] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Accepted: 10/30/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT Mesquite flour with endogenous high sugar content is often contaminated with Bacillus cereus. The purpose of the present study was to evaluate the thermal resistance of Bacillus spp. in naturally contaminated mesquite flour. Flours with and without adjusted water activity (aw) were treated at various temperatures (100 to 140°C) and times (up to 2 h). Total mesophilic bacteria and Bacillus spp. were enumerated using tryptic soy agar and Brilliance Bacillus cereus Agar, respectively. Results revealed that naturally contaminated Bacillus spp. and other mesophilic bacteria in mesquite flour (aw = 0.34) were highly resistant to heat. To reduce the initial populations (4.75 log CFU/g) of Bacillus spp. to nondetectable levels (<1.18 log CFU/g), thermal treatments of 120°C for 2 h were required. D100°C-values for total mesophilic bacteria were 5.6-fold higher than those of Bacillus spp. With increasing treatment temperature, the difference in D-value between total mesophilic bacteria and Bacillus spp. became smaller. When the aw of flour was adjusted from 0.34 to 0.71, the D-values for Bacillus decreased significantly. Treatment at 100°C for 1 h reduced Bacillus spp. populations to nondetectable levels. Our results demonstrate that naturally present Bacillus spp. in flour are highly resistant to heat, whereas increasing the aw increased their heat sensitivity. The high thermal resistance of microbes in mesquite flour warrants further investigations. HIGHLIGHTS
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Affiliation(s)
- Xuetong Fan
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: https://orcid.org/0000-0003-1656-7522 [X.F.]; https://orcid.org/0000-0001-5844-7794 [J.B.G.])
| | - Jessica Baik
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: https://orcid.org/0000-0003-1656-7522 [X.F.]; https://orcid.org/0000-0001-5844-7794 [J.B.G.])
| | - Joshua B Gurtler
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: https://orcid.org/0000-0003-1656-7522 [X.F.]; https://orcid.org/0000-0001-5844-7794 [J.B.G.])
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5
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Oduola AA, Bowie R, Wilson SA, Mohammadi Shad Z, Atungulu GG. Impacts of broadband and selected infrared wavelength treatments on inactivation of microbes on rough rice. J Food Saf 2020. [DOI: 10.1111/jfs.12764] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Abass A. Oduola
- Department of Food Science, University of Arkansas Division of AgricultureUniversity of Arkansas Fayetteville Arkansas
| | - Rebecca Bowie
- Department of Food Science, University of Arkansas Division of AgricultureUniversity of Arkansas Fayetteville Arkansas
| | - Shantae A. Wilson
- Department of Food Science, University of Arkansas Division of AgricultureUniversity of Arkansas Fayetteville Arkansas
| | - Zeinab Mohammadi Shad
- Department of Food Science, University of Arkansas Division of AgricultureUniversity of Arkansas Fayetteville Arkansas
| | - Griffiths G. Atungulu
- Department of Food Science, University of Arkansas Division of AgricultureUniversity of Arkansas Fayetteville Arkansas
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6
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Shavandi M, Taghdir M, Abbaszadeh S, Sepandi M, Parastouei K. Modeling the inactivation of
Bacillus cereus
by infrared radiation in paprika powder (
Capsicum annuum
). J Food Saf 2020. [DOI: 10.1111/jfs.12797] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Mahdi Shavandi
- Department of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
- Health Research Center, Life Style InstituteBaqiyatallah University of Medical Sciences Tehran Iran
| | - Maryam Taghdir
- Health Research Center, Life Style InstituteBaqiyatallah University of Medical Sciences Tehran Iran
- Department of Nutrition and Food Hygiene, Faculty of HealthBaqiyatallah University of Medical Sciences Tehran Iran
| | - Sepideh Abbaszadeh
- Health Research Center, Life Style InstituteBaqiyatallah University of Medical Sciences Tehran Iran
- Department of Nutrition and Food Hygiene, Faculty of HealthBaqiyatallah University of Medical Sciences Tehran Iran
| | - Mojtaba Sepandi
- Health Research Center, Life Style InstituteBaqiyatallah University of Medical Sciences Tehran Iran
- Department of Nutrition and Food Hygiene, Faculty of HealthBaqiyatallah University of Medical Sciences Tehran Iran
| | - Karim Parastouei
- Health Research Center, Life Style InstituteBaqiyatallah University of Medical Sciences Tehran Iran
- Department of Nutrition and Food Hygiene, Faculty of HealthBaqiyatallah University of Medical Sciences Tehran Iran
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7
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Shavandi M, Kashaninejad M, Sadeghi A, Jafari SM, Hasani M. Decontamination of
Bacillus cereus
in cardamom (
Elettaria cardamomum
) seeds by infrared radiation and modeling of microbial inactivation through experimental models. J Food Saf 2019. [DOI: 10.1111/jfs.12730] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mahdi Shavandi
- Department of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Mahdi Kashaninejad
- Department of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Alireza Sadeghi
- Department of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Seid Mahdi Jafari
- Department of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Mahdiyeh Hasani
- Department of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
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8
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Jiao S, Zhang H, Hu S, Zhao Y. Radio frequency inactivation kinetics of Bacillus cereus spores in red pepper powder with different initial water activity. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.05.038] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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9
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Lopes RP, Mota MJ, Gomes AM, Delgadillo I, Saraiva JA. Application of High Pressure with Homogenization, Temperature, Carbon Dioxide, and Cold Plasma for the Inactivation of Bacterial Spores: A Review. Compr Rev Food Sci Food Saf 2018; 17:532-555. [PMID: 33350128 DOI: 10.1111/1541-4337.12311] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2017] [Revised: 08/29/2017] [Accepted: 09/01/2017] [Indexed: 12/18/2022]
Abstract
Formation of highly resistant spores is a concern for the safety of low-acid foods as they are a perfect vehicle for food spoilage and/or human infection. For spore inactivation, the strategy usually applied in the food industry is the intensification of traditional preservation methods to sterilization levels, which is often accompanied by decreases of nutritional and sensory properties. In order to overcome these unwanted side effects in food products, novel and emerging sterilization technologies are being developed, such as pressure-assisted thermal sterilization, high-pressure carbon dioxide, high-pressure homogenization, and cold plasma. In this review, the application of these emergent technologies is discussed, in order to understand the effects on bacterial spores and their inactivation and thus ensure food safety of low-acid foods. In general, the application of these novel technologies for inactivating spores is showing promising results. However, it is important to note that each technique has specific features that can be more suitable for a particular type of product. Thus, the most appropriate sterilization method for each product (and target microorganisms) should be assessed and carefully selected.
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Affiliation(s)
- Rita P Lopes
- QOPNA, Chemistry Dept., Univ. of Aveiro, Campus Univ. de Santiago, 3810-193 Aveiro, Portugal
| | - Maria J Mota
- QOPNA, Chemistry Dept., Univ. of Aveiro, Campus Univ. de Santiago, 3810-193 Aveiro, Portugal
| | - Ana M Gomes
- Escola Superior de Biotecnologia, Univ. Católica Portuguesa, 4200-072 Porto, Portugal
| | - Ivonne Delgadillo
- QOPNA, Chemistry Dept., Univ. of Aveiro, Campus Univ. de Santiago, 3810-193 Aveiro, Portugal
| | - Jorge A Saraiva
- QOPNA, Chemistry Dept., Univ. of Aveiro, Campus Univ. de Santiago, 3810-193 Aveiro, Portugal
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10
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Shirkole SS, Sutar PP. Modeling sorption phenomena and moisture migration rates in paprika ( Capsicum annuum L.) using physicochemical characteristics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:678-688. [PMID: 29391632 PMCID: PMC5785393 DOI: 10.1007/s13197-017-2977-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/25/2017] [Accepted: 11/28/2017] [Indexed: 10/18/2022]
Abstract
In the present study, the GAB and moisture migration rate models were used to predict the shelf life of paprika under domestic (40 °C and 90% RH) and industrial (5, 10, 15 and 20 °C with 70% RH) storage conditions. The correlations between physicochemical characteristics and moisture content of paprika were developed to estimate the stability of the paprika. The estimated shelf life of low moisture paprika (4.40% dry basis) was found to be 101 and 31 days in HDPE and LDPE packages, respectively when stored in domestic condition. In industrial storage condition, the shelf life prediction was 5.47 years in HDPE and 1.68 years in LDPE packages. The first order kinetic models of extractable color (ASTA) and degree of caking described the quality degradation of paprika during storage. The relative humidity and temperature of the storage environment were significant parameters affecting the stability of paprika. The shelf life of paprika can be extended by storage at or below monolayer moisture content and low temperature.
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Affiliation(s)
- S. S. Shirkole
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Rourkela, 769008 India
| | - P. P. Sutar
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Rourkela, 769008 India
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11
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Lee H, Kim JE, Chung MS, Min SC. Cold plasma treatment for the microbiological safety of cabbage, lettuce, and dried figs. Food Microbiol 2015; 51:74-80. [PMID: 26187830 DOI: 10.1016/j.fm.2015.05.004] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2014] [Revised: 04/28/2015] [Accepted: 05/01/2015] [Indexed: 10/23/2022]
Abstract
Microwave-powered cold plasma treatment (CPT) was evaluated as a means to improve the microbiological safety of fresh vegetables and dried fruits. The CPT at 900 W, conducted for 10 min using nitrogen as a plasma-forming gas, inactivated Salmonella Typhimurium inoculated on cabbage and lettuce by approximately 1.5 log CFU/g. The CPT at 400-900 W and 667 Pa, conducted for 1-10 min using a helium-oxygen gas mixture, inactivated Listeria monocytogenes on cabbage by 0.3-2.1 log CFU/g in a time-dependent manner (P < 0.05). The Weibull model adequately described the inactivation of L. monocytogenes on cabbage by CPT. The CPT at the optimum conditions of treatment power (400 W) and time (10 min) inactivated L. monocytogenes on lettuce by 1.8 ± 0.2 log CFU/g. As the water activity of the dried figs increased from 0.70 to 0.93, the reductions in numbers of Escherichia coli O157:H7 and L. monocytogenes on figs increased from 0.5 to 1.3 log CFU/g and from 1.0 to 1.6 log CFU/g, respectively. The microbial inactivation by CPT increased synergistically when the pH of the figs was reduced from 6 to 4. CTPs have potential application to increase the microbiological safety of vegetables and dried fruits.
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Affiliation(s)
- Hanna Lee
- Department of Food Science and Technology, Seoul Women's University, Seoul, 139-774, Republic of Korea
| | - Jung Eun Kim
- Department of Food Science and Technology, Seoul Women's University, Seoul, 139-774, Republic of Korea
| | - Myong-Soo Chung
- Department of Food Science and Engineering, Ewha Womans University, Seoul, 120-750, Republic of Korea
| | - Sea C Min
- Department of Food Science and Technology, Seoul Women's University, Seoul, 139-774, Republic of Korea.
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12
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Eliasson L, Isaksson S, Lövenklev M, Ahrné L. A comparative study of infrared and microwave heating for microbial decontamination of paprika powder. Front Microbiol 2015; 6:1071. [PMID: 26483783 PMCID: PMC4588691 DOI: 10.3389/fmicb.2015.01071] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2015] [Accepted: 09/17/2015] [Indexed: 12/02/2022] Open
Abstract
There is currently a need in developing new decontamination technologies for spices due to limitations of existing technologies, mainly regarding their effects on spices’ sensory quality. In the search of new decontamination solutions, it is of interest to compare different technologies, to provide the industry with knowledge for taking decisions concerning appropriate decontamination technologies for spices. The present study compares infrared (IR) and microwave decontamination of naturally contaminated paprika powder after adjustment of water activity to 0.88. IR respectively microwave heating was applied to quickly heat up paprika powder to 98°C, after which the paprika sample was transferred to a conventional oven set at 98°C to keep the temperature constant during a holding time up to 20 min. In the present experimental set-up microwave treatment at 98°C for 20 min resulted in a reduction of 4.8 log units of the total number of mesophilic bacteria, while the IR treatment showed a 1 log unit lower reduction for the corresponding temperature and treatment time. Microwave and IR heating created different temperature profiles and moisture distribution within the paprika sample during the heating up part of the process, which is likely to have influenced the decontamination efficiency. The results of this study are used to discuss the difficulties in comparing two thermal technologies on equal conditions due to differences in their heating mechanisms.
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Affiliation(s)
- Lovisa Eliasson
- Food and Bioscience, SP Technical Research Institute of Sweden , Gothenburg, Sweden
| | - Sven Isaksson
- Food and Bioscience, SP Technical Research Institute of Sweden , Gothenburg, Sweden
| | - Maria Lövenklev
- Food and Bioscience, SP Technical Research Institute of Sweden , Gothenburg, Sweden
| | - Lilia Ahrné
- Food and Bioscience, SP Technical Research Institute of Sweden , Gothenburg, Sweden
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13
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Effect of novel drying techniques on the extraction of anthocyanins from bilberry press cake using supercritical carbon dioxide. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.02.002] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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14
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Guiamba IR, Svanberg U, Ahrné L. Effect of Infrared Blanching on Enzyme Activity and Retention of β-Carotene and Vitamin C in Dried Mango. J Food Sci 2015; 80:E1235-42. [DOI: 10.1111/1750-3841.12866] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2014] [Accepted: 03/09/2015] [Indexed: 02/04/2023]
Affiliation(s)
- Isabel R.F. Guiamba
- Dept. de Engenharia Química, Faculdade de Engenharia; Univ. Eduardo Mondlane; Maputo Moçambique
- Dept. of Biology and Biological Engineering/Food and Nutrition Science; Chalmers Univ. of Technology; Gothenburg Sweden
| | - Ulf Svanberg
- Dept. of Biology and Biological Engineering/Food and Nutrition Science; Chalmers Univ. of Technology; Gothenburg Sweden
| | - Lilia Ahrné
- Dept. of Biology and Biological Engineering/Food and Nutrition Science; Chalmers Univ. of Technology; Gothenburg Sweden
- Dept. of Process and Technology Development at SP Technical Research Institute of Sweden, Food and Bioscience; Frans Perssons väg 6 402 29 Gothenburg Sweden
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15
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Tango CN, Wang J, Oh DH. Modeling of Bacillus cereus growth in brown rice submitted to a combination of ultrasonication and slightly acidic electrolyzed water treatment. J Food Prot 2014; 77:2043-53. [PMID: 25474049 DOI: 10.4315/0362-028x.jfp-14-272] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The combined effects of ultrasonication and slight acidic electrolyzed water were investigated to improve the microbial safety of brown rice against Bacillus cereus infection and to evaluate the growth kinetics of these bacteria during storage of untreated and treated rice at various temperatures (5, 10, 15, 20, 25, 30, and 35°C). The results indicate that this combination treatment was bactericidal against B. cereus, resulting in an approximately 3.29-log reduction. Although B. cereus can be efficiently reduced by treatment, temperature abuse during storage can allow B. cereus to recover and grow. A primary growth model (Baranyi and Roberts equation) was fitted to the raw growth data from untreated (control) and treated samples to estimate growth rate, lag time, and maximum population density, with a low standard error of the residuals (≤0.140) and high adjusted coefficient of determination (>0.990). The growth curves obtained from the Baranyi and Roberts model indicated that B. cereus grew more slowly on treated brown rice than on untreated brown rice. Secondary models predicting the square root of the maximum growth rate and the natural logarithm of the lag time as a function of temperature were satisfactory (bias factor = 0.993 to 1.013; accuracy factor = 1.290 to 1.352; standard error of prediction = 18.828 to 36.615%). Inactivation results and the model developed and validated in this study provided reliable and valuable growth kinetics information for quantitative microbiological risk assessment studies of B. cereus on brown rice.
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Affiliation(s)
- Charles Nkufi Tango
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, Gangwon 200-701, Republic of Korea
| | - Jun Wang
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, Gangwon 200-701, Republic of Korea
| | - Deog Hwan Oh
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, Gangwon 200-701, Republic of Korea.
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16
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Eliasson L, Libander P, Lövenklev M, Isaksson S, Ahrné L. Infrared Decontamination of Oregano: Effects onBacillus cereusSpores, Water Activity, Color, and Volatile Compounds. J Food Sci 2014; 79:E2447-55. [DOI: 10.1111/1750-3841.12694] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2014] [Accepted: 09/11/2014] [Indexed: 10/24/2022]
Affiliation(s)
- Lovisa Eliasson
- Authors Eliasson, Isaksson and Ahrné are with Dept. of Process and Technology Development; SIK - The Swedish Inst. of Food and Biotechnology; Box 5401 SE-402 29 Gothenburg Sweden
| | - Patrik Libander
- Dept. of Sensory and Flavor Science; SIK - The Swedish Inst. of Food and Biotechnology; Box 5401 SE-402 29 Gothenburg Sweden
| | - Maria Lövenklev
- Authors Lövenklev are with Dept. of Microbiology and Process Hygiene; SIK - The Swedish Inst. of Food and Biotechnology; Box 5401 SE-402 29 Gothenburg Sweden
| | - Sven Isaksson
- Authors Eliasson, Isaksson and Ahrné are with Dept. of Process and Technology Development; SIK - The Swedish Inst. of Food and Biotechnology; Box 5401 SE-402 29 Gothenburg Sweden
| | - Lilia Ahrné
- Authors Eliasson, Isaksson and Ahrné are with Dept. of Process and Technology Development; SIK - The Swedish Inst. of Food and Biotechnology; Box 5401 SE-402 29 Gothenburg Sweden
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17
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Sevenich R, Bark F, Crews C, Anderson W, Pye C, Riddellova K, Hradecky J, Moravcova E, Reineke K, Knorr D. Effect of high pressure thermal sterilization on the formation of food processing contaminants. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.07.006] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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18
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Simultaneous near-infrared radiant heating and UV radiation for inactivating Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium in powdered red pepper (Capsicum annuum L.). Appl Environ Microbiol 2013; 79:6568-75. [PMID: 23956394 DOI: 10.1128/aem.02249-13] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
This study was conducted to investigate the efficacy of the simultaneous application of near-infrared (NIR) heating and UV irradiation for reducing populations of food-borne pathogens, including Salmonella enterica serovar Typhimurium and Escherichia coli O157:H7 in red pepper powder and to clarify the mechanisms of the lethal effect of the NIR-UV combined treatment. Also, the effect of the combination treatment on quality was determined by measuring changes in color and pungency constituents. Simultaneous NIR-UV combined treatment for 5 min achieved 3.34- and 2.78-log CFU reductions in S. Typhimurium and E. coli O157:H7, respectively, which involved 1.86- and 1.31-log CFU reductions, respectively, which were attributed to the synergistic effect. Through qualitative and quantitative analyses, damage to the cell envelope was identified as the main factor contributing to the synergistic lethal effect of NIR-UV combined treatment. Color values and capsaicin and dihydrocapsaicin content of NIR-UV simultaneously treated red pepper powder were not significantly (P > 0.05) different from those of untreated samples. These results suggest that simultaneous application of NIR and UV treatment can be effectively used to control food-borne pathogens in powdered red pepper without affecting quality.
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19
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Kim DH, Kim H, Chon JW, Moon JS, Song KY, Seo KH. Development of blood-yolk-polymyxin B-trimethoprim agar for the enumeration of Bacillus cereus in various foods. Int J Food Microbiol 2013; 165:144-7. [PMID: 23732830 DOI: 10.1016/j.ijfoodmicro.2013.04.015] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2012] [Revised: 03/21/2013] [Accepted: 04/20/2013] [Indexed: 11/17/2022]
Abstract
Blood-yolk-polymyxin B-trimethoprim agar (BYPTA) was developed by the addition of egg yolk, laked horse blood, sodium pyruvate, polymyxin B, and trimethoprim, and compared with mannitol-yolk-polymyxin B agar (MYPA) for the isolation and enumeration of Bacillus cereus (B. cereus) in pure culture and various food samples. In pure culture, there was no statistical difference (p>0.05) between the recoverability and sensitivity of MYPA and BYPTA, whereas BYPTA exhibited higher specificity (p<0.05). To evaluate BYPTA agar with food samples, B. cereus was experimentally spiked into six types of foods, triangle kimbab, sandwich, misugaru, Saengsik, red pepper powder, and soybean paste. No statistical difference was observed in recoverability (p>0.05) between MYPA and BYPTA in all tested foods, whereas BYPTA exhibited higher selectivity than MYPA, especially in foods with high background microflora, such as Saengsik, red pepper powder, and soybean paste. The newly developed selective medium BYPTA could be a useful enumeration tool to assess the level of B. cereus in foods, particularly with high background microflora.
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Affiliation(s)
- Dong-Hyeon Kim
- KU Center for Food Safety, College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea
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20
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Zhou W, Watt SK, Tsai DH, Lee VT, Zachariah MR. Quantitative Attachment and Detachment of Bacterial Spores from Fine Wires through Continuous and Pulsed DC Electrophoretic Deposition. J Phys Chem B 2012; 117:1738-45. [DOI: 10.1021/jp307282q] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Wenbo Zhou
- Department of Chemistry and Biochemistry and Department of Mechanical Engineering, ‡Department of Cell Biology & Molecular Genetics, University of Maryland, College Park, Maryland 20742, United States
| | - Sarah K. Watt
- Department of Chemistry and Biochemistry and Department of Mechanical Engineering, ‡Department of Cell Biology & Molecular Genetics, University of Maryland, College Park, Maryland 20742, United States
| | - De-Hao Tsai
- Department of Chemistry and Biochemistry and Department of Mechanical Engineering, ‡Department of Cell Biology & Molecular Genetics, University of Maryland, College Park, Maryland 20742, United States
| | - Vincent T. Lee
- Department of Chemistry and Biochemistry and Department of Mechanical Engineering, ‡Department of Cell Biology & Molecular Genetics, University of Maryland, College Park, Maryland 20742, United States
| | - Michael R. Zachariah
- Department of Chemistry and Biochemistry and Department of Mechanical Engineering, ‡Department of Cell Biology & Molecular Genetics, University of Maryland, College Park, Maryland 20742, United States
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Rastogi NK. Recent Trends and Developments in Infrared Heating in Food Processing. Crit Rev Food Sci Nutr 2012; 52:737-60. [DOI: 10.1080/10408398.2010.508138] [Citation(s) in RCA: 88] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Chon JW, Hyeon JY, Park JH, Song KY, Kim JH, Seo KH. Improvement of mannitol-yolk-polymyxin B agar by supplementing with trimethoprim for quantitative detection of Bacillus cereus in foods. J Food Prot 2012; 75:1342-5. [PMID: 22980022 DOI: 10.4315/0362-028x.jfp-11-519] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Mannitol-yolk-polymyxin B agar (MYPA) was modified by supplementation with trimethoprim. The ability of the supplemented medium to select for and recover Bacillus cereus from pure cultures and food samples with high background microflora was compared with MYPA. For evaluation of the modified MYPA (mMYPA) in food samples with high background microflora, B. cereus was experimentally spiked into red pepper powder, fermented soybean paste, vegetable salad, and radish sprouts, and then it was recovered on MYPA and mMYPA for comparison. In all food samples, there was no difference in recoverability (P > 0.05) between mMYPA (red pepper powder, 3.34 ± 0.24 log CFU/g; fermented soybean paste, 3.52 ± 0.47 log CFU/g; vegetable salad, 3.51 ± 0.23 log CFU/g; radish sprouts, 3.32 ± 0.40 log CFU/g) and MYPA (red pepper powder, 3.18 ± 0.20 log CFU/g; fermented soybean paste, 3.33 ± 0.43 log CFU/g; vegetable salad, 3.36 ± 0.19 log CFU/g; radish sprouts, 3.33 ± 0.31 log CFU/g). However, mMYPA exhibited better selectivity than MYPA, because additional trimethoprim made the differentiation of suspected colonies easier by inhibiting competing flora. The addition of trimethoprim to conventional media could be a useful option to improve selectivity in foods with high background microflora.
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Affiliation(s)
- Jung-Whan Chon
- Center for Food Safety and Animal Health, College of Veterinary Medicine, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul, The Republic of Korea.
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Erdoğdu SB, Ekiz Hİ. Effect of ultraviolet and far infrared radiation on microbial decontamination and quality of cumin seeds. J Food Sci 2011; 76:M284-92. [PMID: 22417439 DOI: 10.1111/j.1750-3841.2011.02192.x] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
UNLABELLED Cumin seeds might be exposed to a high level of natural bacterial contamination, and this could potentially create a public health risk besides leading to problems in exportation. Ultraviolet (UVC) and far infrared (FIR) radiation has low penetration power, and due to that, there might be no detrimental defects to the products during a possible decontamination process. Therefore, the objective of this study was to determine the effect of UVC and FIR treatment on microbial decontamination and quality of cumin seeds. For this purpose, FIR treatment at different exposure times and temperatures were applied followed by constant UVC treatment with an intensity of 10.5 mW/cm² for 2 h. Total mesophilic aerobic bacteria of the cumin seeds were decreased to the target level of 10⁴ CFU/g after 1.57, 2.8, and 4.8 min FIR treatment at 300, 250, and 200 °C, respectively, following a 2 h UVC treatment. Under the given conditions, a complete elimination for total yeast and molds were obtained while there were no significant changes in volatile oil content and color of the cumin seeds. Consequently, combined UVC and FIR treatment was determined to be a promising method for decontamination of the cumin seeds. PRACTICAL APPLICATION This research attempts to apply UVC and far infrared (FIR) radiation for pasteurization of cumin seeds. The data suggested that combined UVC and FIR radiation treatments can become a promising new method for pasteurization of cumin seeds without causing any detrimental defect to the quality parameters. The results of this industry partnered (Kadioglu Baharat, Mersin, Turkey--http://www.kadioglubaharat.com) study were already applied in industrial scale production lines.
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Affiliation(s)
- S Belgin Erdoğdu
- Dept. of Food Engineering, Univ. of Mersin, 33343 Çiftlikköy-Mersin, Turkey.
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Park YB, Guo JY, Rahman S, Ahn J, Oh DH. Synergistic Effect of Electrolyzed Water and Citric Acid AgainstBacillus CereusCells and Spores on Cereal Grains. J Food Sci 2009; 74:M185-9. [DOI: 10.1111/j.1750-3841.2009.01139.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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