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Epelle E, Macfarlane A, Cusack M, Burns A, Mackay WG, Rateb ME, Yaseen M. Application of Ultraviolet-C Radiation and Gaseous Ozone for Microbial Inactivation on Different Materials. ACS OMEGA 2022; 7:43006-43021. [PMID: 36467929 PMCID: PMC9713795 DOI: 10.1021/acsomega.2c05264] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Accepted: 11/01/2022] [Indexed: 06/17/2023]
Abstract
With the advent of the COVID-19 pandemic, there has been a global incentive for applying environmentally sustainable and rapid sterilization methods, such as ultraviolet-C radiation (UVC) and ozonation. Material sterilization is a requirement for a variety of industries, including food, water treatment, clothing, healthcare, medical equipment, and pharmaceuticals. It becomes inevitable when devices and items like protective equipment are to be reused on/by different persons. This study presents novel findings on the performance of these sterilization methods using four microorganisms (Escherichia coli , Staphylococcus aureus , Candida albicans , and Aspergillus fumigatus) and six material substrates (stainless steel, polymethyl methacrylate, copper, surgical facemask, denim, and a cotton-polyester fabric). The combination of both ozone and UVC generally yields improved performance compared to their respective applications for the range of materials and microorganisms considered. Furthermore, the effectiveness of both UVC and ozone was higher when the fungi utilized were smeared onto the nonabsorbent materials than when 10 μL droplets were placed on the material surfaces. This dependence on the contaminating liquid surface area was not exhibited by the bacteria. This study highlights the necessity of adequate UVC and ozone dosage control as well as their synergistic and multifunctional attributes when sterilizing different materials contaminated with a wide range of microorganisms.
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Affiliation(s)
- Emmanuel
I. Epelle
- School
of Computing, Engineering & Physical Sciences, University of the West of Scotland, Paisley PA1 2BE, United Kingdom
- ACS
Clothing, 6 Dovecote
Road Central Point Logistics Park, Glasgow ML1 4GP, United Kingdom
| | - Andrew Macfarlane
- ACS
Clothing, 6 Dovecote
Road Central Point Logistics Park, Glasgow ML1 4GP, United Kingdom
| | - Michael Cusack
- ACS
Clothing, 6 Dovecote
Road Central Point Logistics Park, Glasgow ML1 4GP, United Kingdom
| | - Anthony Burns
- ACS
Clothing, 6 Dovecote
Road Central Point Logistics Park, Glasgow ML1 4GP, United Kingdom
| | - William G. Mackay
- School
of Health & Life Sciences, University
of the West of Scotland, Paisley PA1 2BE, United Kingdom
| | - Mostafa E. Rateb
- School
of Computing, Engineering & Physical Sciences, University of the West of Scotland, Paisley PA1 2BE, United Kingdom
| | - Mohammed Yaseen
- School
of Computing, Engineering & Physical Sciences, University of the West of Scotland, Paisley PA1 2BE, United Kingdom
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Multi-Target Alternative Approaches to Promoting Fresh-Cut Carrots' Bioactive and Fresh-like Quality. Foods 2022; 11:foods11162422. [PMID: 36010421 PMCID: PMC9407139 DOI: 10.3390/foods11162422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 08/02/2022] [Accepted: 08/09/2022] [Indexed: 11/16/2022] Open
Abstract
Fresh-cut fruits and vegetables, as near-fresh foods, are a quick and easy solution to a healthy and balanced diet. The rapid degradation of nutritional and sensory quality during the processing and storage of a product is critical and plant-type-dependent. The introduction of disruptive technological solutions in fresh-cut processing, which could maintain fresh-like quality with less environmental impact, is an emerging research concept. The application of abiotic stress treatments (heat shock and UV-C) induces metabolic responses and microbial effects in plant tissues, potentially slowing down several quality senescence pathways. The previously selected combined and single effects of heat shock (100 °C/45 s; in the whole root) and UV-C (2.5 kJ/m2) treatments and two packaging conditions (oriented polypropylene (OPP) vs. micro-perforated OPP films) on controlling critical degradation pathways of fresh-cut carrots and on promoting bioactive and sensory quality during storage (5 °C, 14 days) were studied. Among the tested combinations, synergistic effects on the quality retention of fresh-cut carrots were only attained for applying heat shock associated with micro-perforated OPP film packaging. Its effects on reducing (3.3 Log10 CFU/g) the initial contamination and controlling microbiological spoilage (counts below the threshold limit of 7.5 Log10 CFU/g), increasing the bioactive content (38% and 72% in total phenolic content and chlorogenic acid, respectively), and preserving fresh quality attributes prove to be a viable alternative technology for shredded carrot processing.
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Yemmireddy V, Adhikari A, Moreira J. Effect of ultraviolet light treatment on microbiological safety and quality of fresh produce: An overview. Front Nutr 2022; 9:871243. [PMID: 35942168 PMCID: PMC9356256 DOI: 10.3389/fnut.2022.871243] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Accepted: 07/04/2022] [Indexed: 11/27/2022] Open
Abstract
Fresh and fresh-cut fruits and vegetables have been associated in several foodborne illness outbreaks. Although investigations from those outbreaks reported that the contamination with pathogenic microorganisms may occur at any point in the farm to fork continuum, effective control strategies are still being widely investigated. In that direction, the concept of hurdle technology involving a sequence of different interventions have been widely explored. Among those interventions, ultraviolet (UV) light alone or in combination with other treatments such as use of organic acids or sanitizer solutions, has found to be a promising approach to maintain the microbiological safety and quality of fresh and fresh-cut produce. Recent advances in using UV as a part of hurdle technology on the safety of fresh produce at different stages are presented here. Furthermore, this review discusses the mechanism of UV induced antimicrobial activity, factors that influence antimicrobial efficacy and its effect on produce. In addition, the challenges, and prospects of using UV irradiation as an intervention treatment were also discussed.
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Affiliation(s)
- Veerachandra Yemmireddy
- School of Nutrition and Food Sciences, Louisiana State University AgCenter, Baton Rouge, LA, United States
- School of Earth, Environmental and Marine Sciences & Department of Biology, University of Texas Rio Grande Valley, Edinburg, TX, United States
| | - Achyut Adhikari
- School of Nutrition and Food Sciences, Louisiana State University AgCenter, Baton Rouge, LA, United States
- *Correspondence: Achyut Adhikari
| | - Juan Moreira
- School of Nutrition and Food Sciences, Louisiana State University AgCenter, Baton Rouge, LA, United States
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Ricciardi EF, Del Nobile MA, Conte A, Fracassi F, Sardella E. Effects of plasma treatments applied to fresh ricotta cheese. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102935] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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A Review on Individual and Combination Technologies of UV-C Radiation and Ultrasound in Postharvest Handling of Fruits and Vegetables. Processes (Basel) 2020. [DOI: 10.3390/pr8111433] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Ultraviolet-C radiation and ultrasound technology are widely accepted and continuously being appraised as alternatives to conventional thermal techniques for decontamination of fruits and vegetables. However, studies in these areas have presented challenges related to quality, safety, limited capability, and cost of energy. This review paper presents an up-to-date summary of applications of ultraviolet-C radiation and ultrasound technology for postharvest handling of fruits and vegetables from relevant literature. The limitations associated with applications of ultraviolet-C radiation and ultrasound technology individually has prompted their combination alongside other antimicrobial strategies for enhanced bactericidal effect. The combination of ultraviolet-C radiation and ultrasound technology as a hurdle approach also provides enhanced efficiency, cost effectiveness, and reduced processing time without compromising quality. The review includes further scope of industrial-led collaboration and commercialization of ultraviolet-C radiation and ultrasound technology such as scale-up studies and process optimization.
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Padrón-Mederos M, Rodríguez-Galdón B, Díaz-Romero C, Lobo-Rodrigo MG, Rodríguez-Rodríguez EM. Quality evaluation of minimally fresh-cut processed pineapples. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109607] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Ricciardi EF, Pedros-Garrido S, Papoutsis K, Lyng JG, Conte A, Del Nobile MA. Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet-Visible Light. Foods 2020; 9:E580. [PMID: 32380636 PMCID: PMC7278879 DOI: 10.3390/foods9050580] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Revised: 04/03/2020] [Accepted: 04/23/2020] [Indexed: 12/01/2022] Open
Abstract
Ricotta cheese is a potential growth medium for a wide range of microorganisms. The aim of the current study was to investigate the efficacy of ultraviolet (UV-C) and near-ultraviolet-visible light (NUV-vis) in microbial decontamination of ricotta artificially inoculated with Pseudomonas fluorescens. Cheese samples were stored at 4 °C, and microbiological and sensory analyses were performed for 9 days. From the microbiological point of view, control samples became unacceptable after less than 5 days, whereas ricotta treated by both UV-C and NUV-vis light remained acceptable for more than 6 days. Similar effects of UV-C and NUV-vis light were also recorded in terms of sensory quality. The shelf life of the samples subjected to the treatments was thus extended by 50%, suggesting the potential application of UV-C and NUV-vis light for cheese decontamination.
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Affiliation(s)
- Emilio Francesco Ricciardi
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25-71122 Foggia, Italy; (E.F.R.); (M.A.D.N.)
| | - Selene Pedros-Garrido
- School of Agriculture and Food Science, University College Dublin, Belfield, 4 Dublin, Ireland; (S.P.-G.); (K.P.); (J.G.L.)
| | - Kostas Papoutsis
- School of Agriculture and Food Science, University College Dublin, Belfield, 4 Dublin, Ireland; (S.P.-G.); (K.P.); (J.G.L.)
| | - James G. Lyng
- School of Agriculture and Food Science, University College Dublin, Belfield, 4 Dublin, Ireland; (S.P.-G.); (K.P.); (J.G.L.)
| | - Amalia Conte
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25-71122 Foggia, Italy; (E.F.R.); (M.A.D.N.)
| | - Matteo A. Del Nobile
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25-71122 Foggia, Italy; (E.F.R.); (M.A.D.N.)
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De Corato U. Improving the shelf-life and quality of fresh and minimally-processed fruits and vegetables for a modern food industry: A comprehensive critical review from the traditional technologies into the most promising advancements. Crit Rev Food Sci Nutr 2019; 60:940-975. [DOI: 10.1080/10408398.2018.1553025] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Ugo De Corato
- ENEA – Italian National Agency for New Technologies, Energy and Sustainable Economic Development – Department of Biotechnology, Agroindustry and Health Protection, Trisaia Research Centre, Matera, Italy
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Abstract
The present study focused on the utilisation of High Intensity Light Pulses (HILP) treatment to preserve mozzarella cheese. First, the susceptibility of Pseudomonas fluorescens and Enterobacteriaceae to HILP (fluences from 0·39 to 28·0 J/cm2) in a transparent liquid was evaluated (in-vitro tests). Afterwards, the effects on inoculated mozzarella cheese were also assessed. Then untreated (Control) and HILP treated samples were packaged and stored at 10 °C for 2 weeks. Enterobacteriaceae, Pseudomonas spp. and pH were monitored during storage. In a transparent liquid (in-vitro tests) there was a significant microbial inactivation just with 2 s of treatment. On the inoculated cheese a relevant microbial reduction of about 1 log cycle was observed, according to the exposure to the treatments. For Pseudomonas spp. in particular, in the treated samples, the microbiological acceptability limit (106 cfu/g) was never reached after 2 weeks of refrigerated storage. To sum up, the efficacy of this treatment is very interesting because a microbial reduction was observed in treated samples. HILP treatment is able to control the microbial growth and may be considered a promising way to decontaminate the surface of mozzarella cheese.
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Fan X, Huang R, Chen H. Application of ultraviolet C technology for surface decontamination of fresh produce. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.10.004] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Wilson MD, Stanley RA, Eyles A, Ross T. Innovative processes and technologies for modified atmosphere packaging of fresh and fresh-cut fruits and vegetables. Crit Rev Food Sci Nutr 2017; 59:411-422. [DOI: 10.1080/10408398.2017.1375892] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Matthew Deas Wilson
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Launceston, Australia
| | - Roger A Stanley
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Launceston, Australia
- Centre for Food Innovation, University of Tasmania, Launceston, Australia
| | - Alieta Eyles
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Launceston, Australia
| | - Tom Ross
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Launceston, Australia
- Food Safety Centre, School of Land and Food, University of Tasmania, Hobart, Australia
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