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Soni A, Brightwell G. Effect of novel and conventional food processing technologies on Bacillus cereus spores. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 108:265-287. [PMID: 38461001 DOI: 10.1016/bs.afnr.2023.10.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/11/2024]
Abstract
This chapter provides a summary of the effect of thermal and non-thermal processing technologies on Bacillus cereus spores, a well-known pathogenic bacterium associated with foodborne illnesses. B. cereus has been frequently detected in rice, milk products, infant food, liquid eggs products and meat products all over the world. This Gram positive, rod-shaped, facultative anaerobe can produce endospores that can withstand pasteurization, UV radiation, and chemical reagents commonly used for sanitization. B. cereus spores can germinate into vegetative cells that can produce toxins. The conventional regime for eliminating spores from food is retorting which uses the application of high temperature (121 °C). However, at this temperature, there could be a significant amount of loss in the organoleptic and functional qualities of the food components, especially proteins. This leads to the research on the preventive measures against germination and if possible, to reduce the resistance before using a non-thermal technology (temperatures less than retorting-121 °C) for inactivation. This chapter reviews the development and success of several food processing technologies in their ability to inactivate B. cereus spores in food.
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Affiliation(s)
- Aswathi Soni
- Food System Integrity, Smart Foods and Bioproducts, AgResearch Ltd., Hopkirk Research Institute, Massey University, Palmerston North, New Zealand.
| | - Gale Brightwell
- Food System Integrity, Smart Foods and Bioproducts, AgResearch Ltd., Hopkirk Research Institute, Massey University, Palmerston North, New Zealand; New Zealand Food Safety Science and Research Centre, Massey University Manawatu (Turitea), Palmerston North, New Zealand
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2
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Wu Y, Wu S, Sun M, Nie L, Zhang Y, Wang S. Reduction of the levels of 5-hydroxymethylfurfural and advanced glycation end products in milk by the combination of high pressure and moderate heat pre-incubation. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04184-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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3
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The Effect of Temperature-Assisted High Hydrostatic Pressure on the Survival of Alicyclobacillus acidoterrestris Inoculated in Orange Juice throughout Storage at Different Isothermal Conditions. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8070308] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
The purpose of this work was to investigate the population dynamics of the spores and vegetative cells of A. acidoterrestris in orange juice treated with temperature-assisted HHP and stored in different isothermal conditions. For this reason, the spores of two A. acidoterrestris strains were inoculated in commercial orange juice and subjected to HHP treatment at 600 MPa/60 °C for 5 and 10 min. Inoculated samples were subsequently stored at 4, 12 and 25 °C for 60 days. During storage, the population of A. acidoterrestris was determined before and after heat shock at 80 °C for 10 min in order to estimate the quantity of spores and any remaining vegetative cells on the Bacillus acidoterrestris medium agar. Results showed that spore populations decreased by 3.0–3.5 log cycles directly after HHP treatment. Subsequently, no significant changes were observed throughout storage regardless of temperature and bacterial strain. However, at 25 °C, an increase of 0.5–1.0 log cycles was noticed. For the remaining vegetative cells, the results illustrated that HHP treatment could eliminate them during storage at 4 and 12 °C, whereas at 25 °C inactivation was strain-dependent. Therefore, temperature-assisted HHP treatment could effectively inactivate A. acidoterrestris spores in orange juice and ensure that the inhibitory effect could be maintained throughout storage at low temperatures.
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Mechmechani S, Khelissa S, Gharsallaoui A, Omari KE, Hamze M, Chihib NE. Hurdle technology using encapsulated enzymes and essential oils to fight bacterial biofilms. Appl Microbiol Biotechnol 2022; 106:2311-2335. [PMID: 35312826 DOI: 10.1007/s00253-022-11875-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 02/25/2022] [Accepted: 03/06/2022] [Indexed: 11/02/2022]
Abstract
Biofilm formation on abiotic surfaces has become a major public health concern because of the serious problems they can cause in various fields. Biofilm cells are extremely resistant to stressful conditions, because of their complex structure impedes antimicrobial penetration to deep-seated cells. The increased resistance of biofilm to currently applied control strategies underscores the urgent need for new alternative and/or supplemental eradication approaches. The combination of two or more methods, known as Hurdle technology, offers an excellent option for the highly effective control of biofilms. In this perspective, the use of functional enzymes combined with biosourced antimicrobial such as essential oil (EO) is a promising alternative anti-biofilm approach. However, these natural antibiofilm agents can be damaged by severe environmental conditions and lose their activity. The microencapsulation of enzymes and EOs is a promising new technology for enhancing their stability and improving their biological activity. This review article highlights the problems related to biofilm in various fields, and the use of encapsulated enzymes with essential oils as antibiofilm agents. KEY POINTS: • Problems associated with biofilms in the food and medical sectors and their subsequent risks on health and food quality. • Hurdle technology using enzymes and essential oils is a promising strategy for an efficient biofilms control. • The microencapsulation of enzymes and essential oils ensures their stability and improves their biological activities.
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Affiliation(s)
- Samah Mechmechani
- Univ. Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux Et Transformations, Lille, France.,Laboratoire Microbiologie Santé Et Environnement (LMSE), Doctoral School of Sciences and Technology, Faculty of Public Health, Lebanese University, Tripoli, Lebanon
| | - Simon Khelissa
- Univ. Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux Et Transformations, Lille, France
| | - Adem Gharsallaoui
- Univ Lyon, Université Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, Villeurbanne, France
| | - Khaled El Omari
- Laboratoire Microbiologie Santé Et Environnement (LMSE), Doctoral School of Sciences and Technology, Faculty of Public Health, Lebanese University, Tripoli, Lebanon
| | - Monzer Hamze
- Laboratoire Microbiologie Santé Et Environnement (LMSE), Doctoral School of Sciences and Technology, Faculty of Public Health, Lebanese University, Tripoli, Lebanon
| | - Nour-Eddine Chihib
- Univ. Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux Et Transformations, Lille, France.
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Houška M, Silva FVM, Evelyn, Buckow R, Terefe NS, Tonello C. High Pressure Processing Applications in Plant Foods. Foods 2022; 11:223. [PMID: 35053954 PMCID: PMC8774875 DOI: 10.3390/foods11020223] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 12/14/2021] [Accepted: 12/16/2021] [Indexed: 02/04/2023] Open
Abstract
High pressure processing (HPP) is a cold pasteurization technology by which products, prepacked in their final package, are introduced to a vessel and subjected to a high level of isostatic pressure (300-600 MPa). High-pressure treatment of fruit, vegetable and fresh herb homogenate products offers us nearly fresh products in regard to sensorial and nutritional quality of original raw materials, representing relatively stable and safe source of nutrients, vitamins, minerals and health effective components. Such components can play an important role as a preventive tool against the start of illnesses, namely in the elderly. An overview of several food HPP products, namely of fruit and vegetable origin, marketed successfully around the world is presented. Effects of HPP and HPP plus heat on key spoilage and pathogenic microorganisms, including the resistant spore form and fruit/vegetable endogenous enzymes are reviewed, including the effect on the product quality. Part of the paper is devoted to the industrial equipment available for factories manufacturing HPP treated products.
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Affiliation(s)
- Milan Houška
- Food Research Institute Prague, 102 00 Prague, Czech Republic
| | - Filipa Vinagre Marques Silva
- LEAF, Linking Landscape, Environment, Agriculture and Food, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;
| | - Evelyn
- Department of Chemical Engineering, University of Riau, Pekanbaru 28293, Indonesia;
| | - Roman Buckow
- Faculty of Engineering, School of Chemical and Biomolecular Engineering, The University of Sydney, Darlington, NSW 2006, Australia;
| | | | - Carole Tonello
- Hiperbaric, S. A., Condado de Trevino, 6, 09001 Burgos, Spain;
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Khaire RA, Thorat BN, Gogate PR. Applications of ultrasound for food preservation and disinfection: A critical review. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16091] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Rajeshree A. Khaire
- Chemical Engineering Department Institute of Chemical Technology Mumbai India
| | - Bhaskar N. Thorat
- Chemical Engineering Department Institute of Chemical Technology Mumbai India
| | - Parag R. Gogate
- Chemical Engineering Department Institute of Chemical Technology Mumbai India
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Formation and development of biofilm- an alarming concern in food safety perspectives. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102210] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Razali MF, Narayanan S, Md. Hazmi NA, Abdul Karim Shah NN, Mustapa Kamal SM, Mohd Fauzi NA, Sulaiman A. Minimal processing for goat milk preservation: Effect of high‐pressure processing on its quality. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15590] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Muhammad Faiz Razali
- Department of Process and Food Engineering Faculty of Engineering Universiti Putra Malaysia Serdang Malaysia
- Department of Chemical Engineering Technology, Faculty of Engineering Technology Universiti Tun Hussein Onn Malaysia (UTHM) Batu Pahat Malaysia
| | - Sangitha Narayanan
- Department of Process and Food Engineering Faculty of Engineering Universiti Putra Malaysia Serdang Malaysia
| | - Nurul Ashikin Md. Hazmi
- Department of Process and Food Engineering Faculty of Engineering Universiti Putra Malaysia Serdang Malaysia
- Food Biotechnology Research Center Agro‐Biotechnology Institute (ABI), National Institutes of Biotechnology Malaysia (NIBM), MARDI Headquarters Serdang Malaysia
| | - Nor Nadiah Abdul Karim Shah
- Department of Process and Food Engineering Faculty of Engineering Universiti Putra Malaysia Serdang Malaysia
| | - Siti Mazlina Mustapa Kamal
- Department of Process and Food Engineering Faculty of Engineering Universiti Putra Malaysia Serdang Malaysia
| | - Noor Akhmazillah Mohd Fauzi
- Department of Chemical Engineering Technology, Faculty of Engineering Technology Universiti Tun Hussein Onn Malaysia (UTHM) Batu Pahat Malaysia
| | - Alifdalino Sulaiman
- Department of Process and Food Engineering Faculty of Engineering Universiti Putra Malaysia Serdang Malaysia
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Xu J, Janahar JJ, Park HW, Balasubramaniam V, Yousef AE. Influence of water activity and acidity on Bacillus cereus spore inactivation during combined high pressure-thermal treatment. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111465] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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10
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Roobab U, Inam-Ur-Raheem M, Khan AW, Arshad RN, Zeng XA, Aadil RM. Innovations in High-pressure Technologies for the Development of Clean Label Dairy Products: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1928690] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou China
| | - Muhammad Inam-Ur-Raheem
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Abdul Waheed Khan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, School of Electrical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Xin-an Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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11
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Farag MA, Mesak MA, Saied DB, Ezzelarab NM. Uncovering the dormant food hazards, a review of foodborne microbial spores' detection and inactivation methods with emphasis on their application in the food industry. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.10.037] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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12
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SHABBIR MA, AHMED H, MAAN AA, REHMAN A, AFRAZ MT, IQBAL MW, KHAN IM, AMIR RM, ASHRAF W, KHAN MR, AADIL RM. Effect of non-thermal processing techniques on pathogenic and spoilage microorganisms of milk and milk products. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.05820] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
| | | | - Abid Aslam MAAN
- University of Agriculture, Pakistan; University of Agriculture, Pakistan
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13
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Alicyclobacillus acidoterrestris Strain Variability in the Inactivation Kinetics of Spores in Orange Juice by Temperature-Assisted High Hydrostatic Pressure. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10217542] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In this work, the inactivation kinetics of Alicyclobacillus acidoterrestris spores by temperature-assisted high hydrostatic pressure was assessed by means of the Weibull model. Spores from two A. acidoterrestris strains (a wild-type strain and a reference strain) were inoculated in commercial orange juice and subjected to high pressure levels (500 and 600 MPa) combined with four temperature regimes (25, 45, 60 and 70 °C) for time up to 30 min. Results showed that for a given high-pressure level spore inactivation was higher as temperature progressively increased. Furthermore, the Weibull model consistently produced satisfactory fit to the inactivation data based on the values of the root mean squared error (RMSE < 0.54 log colony-forming units (CFU)/mL) and the coefficient of determination (R2 > 0.90 in most cases). The shape of inactivation curves was concave upward (p < 1) for all temperature/high pressure levels tested, indicating rapid inactivation of the sensitive cells of the bacterium whereas the remaining ones adapted to high hydrostatic pressure (HHP) treatment. The values of the shape (p) and scale (δ) parameters of the Weibull model were dependent on the applied temperature for a given high pressure level and they were further described in a secondary model using first-order fitting curves to provide predictions of the surviving spore population at 55 and 65 °C. Results revealed a systematic over-prediction for the wild-type strain regardless of temperature and high pressure applied, whereas for the reference strain under-prediction was evident after 3 log-cycles reduction of the surviving bacteria spores. Overall, the results obtained indicate that the effectiveness of high hydrostatic pressure against A. acidoterrestris spores is strain-dependent and also underline the need for temperature-assisted HPP for effective spore inactivation during orange juice processing.
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14
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Silva FV, Evelyn. Resistant moulds as pasteurization target for cold distributed high pressure and heat assisted high pressure processed fruit products. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109998] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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15
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Gonçalves SM, de Melo NR, da Silva JP, Chávez DW, Gouveia FS, Rosenthal A. Antimicrobial packaging and high hydrostatic pressure: Combined effect in improving the safety of coalho cheese. FOOD SCI TECHNOL INT 2020; 27:301-312. [PMID: 32903099 DOI: 10.1177/1082013220953238] [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] [Indexed: 12/13/2022]
Abstract
Active cellulose acetate films incorporated with oregano essential oil (antimicrobial film) were previously subjected to high hydrostatic pressure treatment (300 MPa/5 min (FHP1) or 400 MPa/10 min (FHP2)) and investigated for possible changes in their antimicrobial efficiency. In parallel, the efficiency of the antimicrobial films, high hydrostatic pressure (300 MPa/5 min or 400 MPa/10 min), or a combination of antimicrobial film and high hydrostatic pressure, was tested on coalho cheese, experimentally contaminated with Listeria monocytogenes, Escherichia coli, and Staphylococcus aureus, stored for 21 days under refrigeration. Investigations in culture media (agar, brain-heart infusion broth, and micro-atmosphere) detected antimicrobial efficiency for all films, with or without high hydrostatic pressure, against the three bacteria. However, the data indicated that the treatment with 300 MPa/5 min may have impaired the migration of oregano essential oil from FHP1, justifying its lower efficiency in solid medium and brain-heart infusion broth. In cheese samples, the combination of antimicrobial film and 400 MPa/10 min caused greater reductions in counts for the three microorganisms, at zero time throughout the entire coalho cheese storage. Only antimicrobial film or combination (antimicrobial film and high hydrostatic pressure) were able to control microbial multiplication during the 21 days. Therefore, the results confirm that the individual use of high hydrostatic pressure (300 MPa/5 min or 400 MPa/10 min) at the level evaluated can allow bacterial multiplication during storage and that the combination of antimicrobial packaging and high hydrostatic pressure has greater potential to ensure a safer coalho cheese.
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Affiliation(s)
- Sheyla M Gonçalves
- Department of Food Science and Technology, Federal Rural University of Rio de Janeiro, Brazil
| | - Nathália R de Melo
- Department of Food Science and Technology, Federal Rural University of Rio de Janeiro, Brazil.,Department of Agribusiness Engineering, Federal Fluminense University (UFF), Brazil
| | | | - Davy Wh Chávez
- Department of Food Science and Technology, Federal Rural University of Rio de Janeiro, Brazil
| | - Fabíola S Gouveia
- Department of Food Science and Technology, Federal Rural University of Rio de Janeiro, Brazil
| | - Amauri Rosenthal
- Department of Food Science and Technology, Federal Rural University of Rio de Janeiro, Brazil.,Embrapa Food Technology, Brazil
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Choi W, Kim SS. Outbreaks, Germination, and Inactivation of Bacillus cereus in Food Products: A Review. J Food Prot 2020; 83:1480-1487. [PMID: 32822494 DOI: 10.4315/0362-028x.jfp-19-429] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2019] [Accepted: 12/18/2019] [Indexed: 11/11/2022]
Abstract
ABSTRACT Bacillus cereus has been reported as a foodborne pathogen worldwide. Although food processing technologies to inactivate the pathogen have been developed for decades, foodborne outbreaks related to B. cereus have occurred. In the present review, foodborne outbreaks, germination, inactivation, and detection of B. cereus are discussed, along with inactivation mechanisms. B. cereus outbreaks from 2003 to 2016 are reported based on food commodity, number of cases, and consequent illnesses. Germination before sporicidal treatments is highlighted as an effective way to inactivate B. cereus, because the resistance of the pathogen increases significantly following sporulation. Several germinants used for B. cereus are listed, and their efficacies are compared. Finally, recently used interventions with sporicidal mechanisms are identified, and rapid detection methods that have been developed are discussed. Combining two or more interventions, known as the hurdle technology concept, is suggested to maximize the sporicidal effect. Further study is needed to ensure food safety and to understand germination mechanisms and sporicidal resistance of B. cereus. HIGHLIGHTS
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Affiliation(s)
- Won Choi
- Department of Landscape Architecture and Rural Systems Engineering and Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea
| | - Sang-Soon Kim
- Department of Food Engineering, Dankook University, Cheonan, Chungnam 31116, Republic of Korea
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17
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Bacillus cereus spores and Staphylococcus aureus sub. aureus vegetative cells inactivation in human milk by high-pressure processing. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107212] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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18
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Bai Y, Idris Muhammad A, Hu Y, Koseki S, Liao X, Chen S, Ye X, Liu D, Ding T. Inactivation kinetics of Bacillus cereus spores by Plasma activated water (PAW). Food Res Int 2020; 131:109041. [PMID: 32247505 DOI: 10.1016/j.foodres.2020.109041] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Revised: 12/27/2019] [Accepted: 01/26/2020] [Indexed: 01/07/2023]
Abstract
In recent years, plasma activated water has attracted more attention as a new disinfectant. The purpose of this study was to explore impact of variation of different treatment conditions on the inactivation kinetics of Bacillus cereus spores by PAW. All survival curves showed that the number of spores has decreased rapidly at first, followed by tailing results from the reduction inactivation rate. A linear and two nonlinear models (Weibull and Log-logistic model) were fitted to these data, and Log-logistic model fitted the inactivation of the B. cereus spores best. B. cereus spores in 106 CFU/mL was reduced by 1.62-2.96 log CFU/mL by PAW at 55 °C due to the reactive species generated in PAW. Elevated temperature, lower initial spore concentration, lower bovine serum albumin content, and smaller activation volume of PAW considerably enhanced PAW inactivation of B. cereus spores. These results provide an approach to evaluate the inactivation efficacy of different treatment conditions for PAW.
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Affiliation(s)
- Yan Bai
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China; Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang 310058, China
| | - Aliyu Idris Muhammad
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China; Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang 310058, China
| | - Yaqin Hu
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China; Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang 310058, China.
| | - Shigenobu Koseki
- Research Faculty of Agriculture, Hokkaido University, Kita 9 Nishi 9, Kita-ku, Sapporo, Hokkaido 060-8589, Japan
| | - Xinyu Liao
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China; Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang 310058, China
| | - Shiguo Chen
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China; Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang 310058, China
| | - Xingqian Ye
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China; Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang 310058, China
| | - Donghong Liu
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China; Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang 310058, China
| | - Tian Ding
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China; Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang 310058, China.
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20
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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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21
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Sangkam J, Apichartsrangkoon A, Baipong S, Sriwattana S, Tiampakdee A, Sintuya P. Pre-blanching corn and pressurization effects on the physicochemical and microbiological qualities of corn milk. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100446] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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22
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Wazed MA, Farid M. Hypoallergenic and Low-Protein Ready-to-Feed (RTF) Infant Formula by High Pressure Pasteurization: A Novel Product. Foods 2019; 8:E408. [PMID: 31547383 PMCID: PMC6770407 DOI: 10.3390/foods8090408] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Revised: 09/04/2019] [Accepted: 09/10/2019] [Indexed: 02/07/2023] Open
Abstract
Infant milk formula (IMF) is designed to mimic the composition of human milk (9-11 g protein/L); however, the standard protein content of IMF (15 g/L) is still a matter of controversy. In contrast to breastfed infants, excessive protein in IMF is associated with overweight and symptoms of metabolic syndrome in formula-fed infants. Moreover, the beta-lactoglobulin (β-Lg) content in cow milk is 3-4 g/L, whereas it is not present in human milk. It is considered to be a major reason for cow milk allergy in infants. In this respect, to modify protein composition, increasing the ratio of alpha-lactalbumin (α-Lac) to β-Lg would be a pragmatic approach to develop a hypoallergenic IMF with low protein content. Such a formula would ensure the necessary balance of essential amino acids, as 123 and 162 amino acid residues are available in α-Lac and β-Lg, respectively. Hence, in this study, a pasteurized form of hypoallergenic and low-protein ready-to-feed (RTF) formula, a new product, is developed to retain heat-sensitive bioactives and other components. Therefore, the effects of high pressure processing (HPP) under 300-600 MPa at approximately 20-40 °C and HTST pasteurization (72 °C for 15 and 30 s) were investigated and compared. The highest ratio of α-Lac to β-Lg was achieved after HPP (600 MPa for 5 min applied at 40.4 °C), which potentially explains the synergistic effect of HPP and heat on substantial denaturation of β-Lg, with significant retention of α-Lac in reconstituted IMF. Industrial relevance: This investigation showed the potential production of a pasteurized RTF formula, a niche product, with a reduced amount of allergenic β-Lg.
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Affiliation(s)
- Md Abdul Wazed
- Department of Chemical and Materials Engineering, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
| | - Mohammed Farid
- Department of Chemical and Materials Engineering, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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Evelyn, Silva FV. Heat assisted HPP for the inactivation of bacteria, moulds and yeasts spores in foods: Log reductions and mathematical models. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.03.016] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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24
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Alegbeleye OO, Guimarães JT, Cruz AG, Sant’Ana AS. Hazards of a ‘healthy’ trend? An appraisal of the risks of raw milk consumption and the potential of novel treatment technologies to serve as alternatives to pasteurization. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.10.007] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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25
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Rossi GAM, Aguilar CEG, Silva HO, Vidal AMC. Bacillus cereus group: genetic aspects related to food safety and dairy processing. ARQUIVOS DO INSTITUTO BIOLÓGICO 2018. [DOI: 10.1590/1808-1657000232017] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023] Open
Abstract
ABSTRACT: Bacillus cereus group includes not pathogenic and high pathogenic species. They are considered as a risk to public health due to foodborne diseases and as an important cause of economic losses to industries due to production of spoilage enzymes. Some researches have been performed in order to assess the possible factors that contribute to put public health into risk because of consumption of food contaminated with viable cells or toxins which have complex mechanisms of production. The control of these bacteria in food is difficult because they are resistant to several processes used in industries. Thus, in this way, this review focused on highlighting the risk due to toxins production by bacteria from B. cereus group in food and the consequences for food safety and dairy industries.
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26
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Thermal inactivation kinetics of Bacillus cereus in Chinese rice wine and in simulated media based on wine components. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.01.029] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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27
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Altemimi A, Ali HI, Al-HiIphy ARS, Lightfoot DA, Watson DG. Electric field applications on dried key lime juice quality with regression modeling. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13637] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Ammar Altemimi
- Department of Food Science; College of Agriculture, University of Al-Basrah; Basrah Iraq
| | - Haider I. Ali
- Department of Food Science; College of Agriculture, University of Al-Basrah; Basrah Iraq
| | - Asaad R. S. Al-HiIphy
- Department of Food Science; College of Agriculture, University of Al-Basrah; Basrah Iraq
| | - David A. Lightfoot
- Department of Plant, Soil, and Agricultural Systems; Plant Biotechnology and Genome Core-Facility, Southern Illinois University at Carbondale; Carbondale Illinois
| | - Dennis G. Watson
- Department of Plant, Soil, and Agricultural Systems; Plant Biotechnology and Genome Core-Facility, Southern Illinois University at Carbondale; Carbondale Illinois
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28
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Galié S, García-Gutiérrez C, Miguélez EM, Villar CJ, Lombó F. Biofilms in the Food Industry: Health Aspects and Control Methods. Front Microbiol 2018; 9:898. [PMID: 29867809 PMCID: PMC5949339 DOI: 10.3389/fmicb.2018.00898] [Citation(s) in RCA: 411] [Impact Index Per Article: 68.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2017] [Accepted: 04/18/2018] [Indexed: 12/18/2022] Open
Abstract
Diverse microorganisms are able to grow on food matrixes and along food industry infrastructures. This growth may give rise to biofilms. This review summarizes, on the one hand, the current knowledge regarding the main bacterial species responsible for initial colonization, maturation and dispersal of food industry biofilms, as well as their associated health issues in dairy products, ready-to-eat foods and other food matrixes. These human pathogens include Bacillus cereus (which secretes toxins that can cause diarrhea and vomiting symptoms), Escherichia coli (which may include enterotoxigenic and even enterohemorrhagic strains), Listeria monocytogenes (a ubiquitous species in soil and water that can lead to abortion in pregnant women and other serious complications in children and the elderly), Salmonella enterica (which, when contaminating a food pipeline biofilm, may induce massive outbreaks and even death in children and elderly), and Staphylococcus aureus (known for its numerous enteric toxins). On the other hand, this review describes the currently available biofilm prevention and disruption methods in food factories, including steel surface modifications (such as nanoparticles with different metal oxides, nanocomposites, antimicrobial polymers, hydrogels or liposomes), cell-signaling inhibition strategies (such as lactic and citric acids), chemical treatments (such as ozone, quaternary ammonium compounds, NaOCl and other sanitizers), enzymatic disruption strategies (such as cellulases, proteases, glycosidases and DNAses), non-thermal plasma treatments, the use of bacteriophages (such as P100), bacteriocins (such us nisin), biosurfactants (such as lichenysin or surfactin) and plant essential oils (such as citral- or carvacrol-containing oils).
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Affiliation(s)
- Serena Galié
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, University of Oviedo, Oviedo, Spain
- Instituto Universitario de Oncología del Principado de Asturias (IUOPA), Oviedo, Spain
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain
| | - Coral García-Gutiérrez
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, University of Oviedo, Oviedo, Spain
- Instituto Universitario de Oncología del Principado de Asturias (IUOPA), Oviedo, Spain
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain
| | - Elisa M. Miguélez
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, University of Oviedo, Oviedo, Spain
- Instituto Universitario de Oncología del Principado de Asturias (IUOPA), Oviedo, Spain
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain
| | - Claudio J. Villar
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, University of Oviedo, Oviedo, Spain
- Instituto Universitario de Oncología del Principado de Asturias (IUOPA), Oviedo, Spain
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain
| | - Felipe Lombó
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, University of Oviedo, Oviedo, Spain
- Instituto Universitario de Oncología del Principado de Asturias (IUOPA), Oviedo, Spain
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain
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Koubaa M, Mhemdi H, Fages J. Recovery of valuable components and inactivating microorganisms in the agro-food industry with ultrasound-assisted supercritical fluid technology. J Supercrit Fluids 2018. [DOI: 10.1016/j.supflu.2017.12.012] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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30
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Differences in the resistance of microbial spores to thermosonication, high pressure thermal processing and thermal treatment alone. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.11.037] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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31
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Evelyn, Milani E, Silva FV. Comparing high pressure thermal processing and thermosonication with thermal processing for the inactivation of bacteria, moulds, and yeasts spores in foods. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.06.027] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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32
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van Wyk S, Silva FV. High pressure processing inactivation of Brettanomyces bruxellensis in seven different table wines. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.05.028] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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33
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Wang L, Tao H, Li Y. Multi‐pulsed high pressure assisted slightly acidic electrolyzed water processing on microbe, physical quality, and free amino acids of mud snail (
Bullacta exarata
). J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13509] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Liping Wang
- Department of Food Science and Technology, School of Agriculture and BiologyShanghai Jiao Tong UniversityShanghai 200240 PR China
| | - Hong Tao
- Department of Food Science and Technology, School of Agriculture and BiologyShanghai Jiao Tong UniversityShanghai 200240 PR China
| | - Yunfei Li
- Department of Food Science and Technology, School of Agriculture and BiologyShanghai Jiao Tong UniversityShanghai 200240 PR China
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34
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Wang L, Xia Q, Li Y. The effects of high pressure processing and slightly acidic electrolysed water on the structure of Bacillus cereus spores. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.03.036] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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35
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Wang L, Xia Q, Li Y. Synergistic effects of high pressure processing and slightly acidic electrolysed water on the inactivation of Bacillus cereus
spores. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13527] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Liping Wang
- Department of Food Science and Technology; School of Agriculture and Biology; Shanghai Jiao Tong University; Shanghai 200240 China
| | - Qiang Xia
- Department of Food Science and Technology; School of Agriculture and Biology; Shanghai Jiao Tong University; Shanghai 200240 China
| | - Yunfei Li
- Department of Food Science and Technology; School of Agriculture and Biology; Shanghai Jiao Tong University; Shanghai 200240 China
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36
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Evelyn, Silva FV. Resistance of Byssochlamys nivea and Neosartorya fischeri mould spores of different age to high pressure thermal processing and thermosonication. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.01.007] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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37
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Alicyclobacillus acidoterrestris spore inactivation by high pressure combined with mild heat: Modeling the effects of temperature and soluble solids. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.08.034] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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38
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Sulaiman A, Farid M, Silva FV. Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing. FOOD SCI TECHNOL INT 2016; 23:265-276. [PMID: 28359205 DOI: 10.1177/1082013216685484] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Worldwide, apple juice is the second most popular juice, after orange juice. It is susceptible to enzymatic browning spoilage by polyphenoloxidase, an endogenous enzyme. In this study, Royal Gala apple juice was treated by thermosonication (TS: 1.3 W/mL, 58 ℃, 10 min), pulsed electric field (PEF: 24.8 kV/cm, 60 pulses, 169 µs treatment time, 53.8 ℃) and heat (75 ℃, 20 min) and stored at 3.0 ℃ and 20.0 ℃ for 30 days. A sensory analysis was carried out after processing. The polyphenoloxidase activity, antioxidant activity and total color difference of the apple juice were determined before and after processing and during storage. The sensory analysis revealed that thermosonication and pulsed electric field juices tasted differently from the thermally treated juice. Apart from the pulsed electric field apple juice stored at room temperature, the processed juice was stable during storage, since the pH and soluble solids remained constant and fermentation was not observed. Polyphenoloxidase did not reactivate during storage. Along storage, the juices' antioxidant activity decreased and total color difference increased (up to 6.8). While the antioxidant activity increased from 86 to 103% with thermosonication and was retained after pulsed electric field, thermal processing reduced it to 67%. The processing increased the total color difference slightly. No differences in the total color difference of the juices processed by the three methods were registered after storage. Thermosonication and pulsed electric field could possibly be a better alternative to thermal preservation of apple juice, but refrigerated storage is recommended for pulsed electric field apple juice.
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Affiliation(s)
- Alifdalino Sulaiman
- 1 Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand.,2 Department of Process and Food Engineering, Universiti Putra Malaysia, Selangor, Malaysia
| | - Mohammed Farid
- 1 Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand
| | - Filipa Vm Silva
- 1 Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand
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39
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Sulaiman A, Farid M, Silva FVM. Strawberry puree processed by thermal, high pressure, or power ultrasound: Process energy requirements and quality modeling during storage. FOOD SCI TECHNOL INT 2016; 23:293-309. [DOI: 10.1177/1082013216685485] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Strawberry puree was processed for 15 min using thermal (65 ℃), high-pressure processing (600 MPa, 48 ℃), and ultrasound (24 kHz, 1.3 W/g, 33 ℃). These conditions were selected based on similar polyphenoloxidase inactivation (11%–18%). The specific energies required for the above-mentioned thermal, high-pressure processing, and power ultrasound processes were 240, 291, and 1233 kJ/kg, respectively. Then, the processed strawberry was stored at 3 ℃ and room temperature for 30 days. The constant pH (3.38±0.03) and soluble solids content (9.03 ± 0.25°Brix) during storage indicated a microbiological stability. Polyphenoloxidase did not reactivate during storage. The high-pressure processing and ultrasound treatments retained the antioxidant activity (70%–74%) better than the thermal process (60%), and high-pressure processing was the best treatment after 30 days of ambient storage to preserve antioxidant activity. Puree treated with ultrasound presented more color retention after processing and after ambient storage than the other preservation methods. For the three treatments, the changes of antioxidant activity and total color difference during storage were described by the fractional conversion model with rate constants k ranging between 0.03–0.09 and 0.06–0.22 day − 1, respectively. In resume, high-pressure processing and thermal processes required much less energy than ultrasound for the same polyphenoloxidase inactivation in strawberry. While high-pressure processing retained better the antioxidant activity of the strawberry puree during storage, the ultrasound treatment was better in terms of color retention.
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Affiliation(s)
- Alifdalino Sulaiman
- Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand
- Department of Food and Process Engineering, Universiti Putra Malaysia, Selangor, Malaysia
| | - Mohammed Farid
- Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand
| | - Filipa VM Silva
- Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand
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40
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van Wyk S, Silva FVM. High pressure inactivation of Brettanomyces bruxellensis in red wine. Food Microbiol 2016; 63:199-204. [PMID: 28040169 DOI: 10.1016/j.fm.2016.11.020] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2016] [Revised: 10/18/2016] [Accepted: 11/26/2016] [Indexed: 10/20/2022]
Abstract
Brettanomyces bruxellensis ("Brett") is a major spoilage concern for the wine industry worldwide, leading to undesirable sensory properties. Sulphur dioxide, is currently the preferred method for wine preservation. However, due to its negative effects on consumers, the use of new alternative non-thermal technologies are increasingly being investigated. The aim of this study was to determine and model the effect of high pressure processing (HPP) conditions and yeast strain on the inactivation of "Brett" in Cabernet Sauvignon wine. Processing at 200 MPa for 3 min resulted in 5.8 log reductions. However higher pressure is recommended to achieve high throughput in the wine industry, for example >6.0 log reductions were achieved after 400 MPa for 5 s. The inactivation of B. bruxellensis is pressure and time dependent, with increased treatment time and pressure leading to increased yeast inactivation. It was also found that yeast strain had a significant effect on HPP inactivation, with AWRI 1499 being the most resistant strain. The Weibull model successfully described the HPP "Brett" inactivation. HPP is a viable alternative for the inactivation of B. bruxellensis in wine, with the potential to reduce the industry's reliance on sulphur dioxide.
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Affiliation(s)
- Sanelle van Wyk
- Department of Chemical and Materials and Engineering, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Filipa V M Silva
- Department of Chemical and Materials and Engineering, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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41
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Garvey M, Curran D, Savage M. Efficacy testing of teat dip solutions used as disinfectants for the dairy industry: Antimicrobial properties. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12344] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Mary Garvey
- Department of Life Sciences; Institute of Technology Sligo; Ash Lane Sligo Ireland
| | - Damien Curran
- Lir Analytical Ltd; Rathcronan Granard Longford Ireland
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42
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Evelyn, Silva FV. Modeling the inactivation of psychrotrophic Bacillus cereus spores in beef slurry by 600MPa HPP combined with 38–70°C: Comparing with thermal processing and estimating the energy requirements. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.05.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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43
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High pressure processing and thermosonication of beer: Comparing the energy requirements and Saccharomyces cerevisiae ascospores inactivation with thermal processing and modeling. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.02.023] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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44
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Risks for public health related to the presence of Bacillus cereus and other Bacillus spp. including Bacillus thuringiensis in foodstuffs. EFSA J 2016. [DOI: 10.2903/j.efsa.2016.4524] [Citation(s) in RCA: 74] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
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45
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Giacometti F, Bardasi L, Merialdi G, Morbarigazzi M, Federici S, Piva S, Serraino A. Shelf life of donkey milk subjected to different treatment and storage conditions. J Dairy Sci 2016; 99:4291-4299. [DOI: 10.3168/jds.2015-10741] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2015] [Accepted: 02/09/2016] [Indexed: 11/19/2022]
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46
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Weibull kinetic modeling and nutritional effects of high-hydrostatic-pressure sterilization of soft-packing boiled bamboo shoots. Food Sci Biotechnol 2016; 25:469-475. [PMID: 30263293 DOI: 10.1007/s10068-016-0065-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2015] [Revised: 11/19/2015] [Accepted: 12/17/2015] [Indexed: 10/22/2022] Open
Abstract
Application of high-hydrostatic-pressure (HHP) sterilization technology to boiled bamboo shoots was preliminarily discussed. An improved Weibull model that considered pressure and time as independent variables simultaneously for simulating the sterilization result was obtained by fitting the microbial lethal curves with high precision (R 2>0.98). HHP sterilization parameters could be calculated using this model with a certain disinfection rate. For a sterilization rate of 99.5%, treatment with a pressure of 400 MPa for 6 min or 500 MPa for 3 min at room temperature could exterminate all pathogenic microorganisms in boiled bamboo shoots, and control the total number of colonies at a low level below 100 CFU/g. Comparisons of the effects of HHP, high-pressure steam and microwave on the softness and contents of soluble protein and vitamin C of samples were also made. The results showed that the extent of damage of the products' original quality caused by HHP sterilization was less than that caused by the thermal and microwave treatment processes with equivalent sterilization percentages.
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47
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Savadkoohi S, Kasapis S. High pressure effects on the structural functionality of condensed globular-protein matrices. Int J Biol Macromol 2016; 88:433-42. [PMID: 27060534 DOI: 10.1016/j.ijbiomac.2016.04.012] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2015] [Revised: 04/05/2016] [Accepted: 04/05/2016] [Indexed: 11/26/2022]
Abstract
High pressure technology is the outcome of consumer demand for better quality control of processed foods. There is great potential to apply HPP to condensed systems of globular proteins for the generation of industry-relevant biomaterials with advanced techno- and biofunctionality. To this end, research demonstrates that application of high hydrostatic pressure generates a coherent structure and preserves the native conformation in condensed globular proteins, which is an entirely unexpected but interesting outcome on both scientific and technological grounds. In microbiological challenge tests, high pressure at conventional commercial conditions, demonstrated to effectively reduce the concentration of typical Gram negative or Gram positive foodborne pathogens, and proteolytic enzymes in high-solid protein samples. This may have industrial significance in relation to the formulation and stabilisation of "functional food" products as well as in protein ingredients and concentrates by replacing spray dried powders with condensed HPP-treated pastes that maintain structure and bioactivity. Fundamental concepts and structural functionality of condensed matrices of globular proteins are the primary interest in this mini-review, which may lead to opportunities for industrial exploitation, but earlier work on low-solid systems is also summarised presently to put recent developments in context of this rapidly growing field.
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Affiliation(s)
- Sobhan Savadkoohi
- School of Science, RMIT University, Bundoora West Campus, Plenty Road, Vic 3083, Australia
| | - Stefan Kasapis
- School of Science, RMIT University, Bundoora West Campus, Plenty Road, Vic 3083, Australia.
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48
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Evelyn, Silva FV. High pressure processing pretreatment enhanced the thermosonication inactivation of Alicyclobacillus acidoterrestris spores in orange juice. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.11.007] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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49
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Evelyn, Kim H, Silva F. Modeling the inactivation of Neosartorya fischeri ascospores in apple juice by high pressure, power ultrasound and thermal processing. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.06.033] [Citation(s) in RCA: 59] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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50
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Inactivation of Byssochlamys nivea ascospores in strawberry puree by high pressure, power ultrasound and thermal processing. Int J Food Microbiol 2015; 214:129-136. [PMID: 26280285 DOI: 10.1016/j.ijfoodmicro.2015.07.031] [Citation(s) in RCA: 73] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2015] [Revised: 07/08/2015] [Accepted: 07/30/2015] [Indexed: 11/20/2022]
Abstract
Byssochlamys nivea is a mold that can spoil processed fruit products and produce mycotoxins. In this work, high pressure processing (HPP, 600 MPa) and power ultrasound (24 kHz, 0.33 W/mL; TS) in combination with 75°C for the inactivation of four week old B. nivea ascospores in strawberry puree for up to 30 min was investigated and compared with 75°C thermal processing alone. TS and thermal processing can activate the mold ascospores, but HPP-75°C resulted in 2.0 log reductions after a 20 min process. For a 10 min process, HPP-75°C was better than 85°C alone in reducing B. nivea spores (1.4 vs. 0.2 log reduction), demonstrating that a lower temperature in combination with HPP is more effective for spore inactivation than heat alone at a higher temperature. The ascospore inactivation by HPP-thermal, TS and thermal processing was studied at different temperatures and modeled. Faster inactivation was achieved at higher temperatures for all the technologies tested, indicating the significant role of temperature in spore inactivation, alone or combined with other physical processes. The Weibull model described the spore inactivation by 600 MPa HPP-thermal (38, 50, 60, 75°C) and thermal (85, 90°C) processing, whereas the Lorentzian model was more appropriate for TS treatment (65, 70, 75°C). The models obtained provide a useful tool to design and predict pasteurization processes targeting B. nivea ascospores.
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