1
|
Sainz-García A, Toledano P, Muro-Fraguas I, Álvarez-Erviti L, Múgica-Vidal R, López M, Sainz-García E, Rojo-Bezares B, Sáenz Y, Alba-Elías F. Mask disinfection using atmospheric pressure cold plasma. Int J Infect Dis 2022; 123:145-156. [PMID: 35995313 PMCID: PMC9389523 DOI: 10.1016/j.ijid.2022.08.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 08/12/2022] [Accepted: 08/14/2022] [Indexed: 12/14/2022] Open
Abstract
OBJECTIVES Mask usage has increased over the last few years due to the COVID-19 pandemic, resulting in a mask shortage. Furthermore, their prolonged use causes skin problems related to bacterial overgrowth. To overcome these problems, atmospheric pressure cold plasma was studied as an alternative technology for mask disinfection. METHODS Different microorganisms (Pseudomonas aeruginosa, Escherichia coli, Staphylococcus spp.), different gases (nitrogen, argon, and air), plasma power (90-300 W), and treatment times (45 seconds to 5 minutes) were tested. RESULTS The best atmospheric pressure cold plasma treatment was the one generated by nitrogen gas at 300 W and 1.5 minutes. Testing of breathing and filtering performance and microscopic and visual analysis after one and five plasma treatment cycles, highlighted that these treatments did not affect the morphology or functional capacity of the masks. CONCLUSION Considering the above, we strongly believe that atmospheric pressure cold plasma could be an inexpensive, eco-friendly, and sustainable mask disinfection technology enabling their reusability and solving mask shortage.
Collapse
Affiliation(s)
- Ana Sainz-García
- Department of Mechanical Engineering, University of La Rioja, C/ San José de Calasanz 31, 26004 Logroño, La Rioja, Spain
| | - Paula Toledano
- Molecular Microbiology Area, Center for Biomedical Research of La Rioja (CIBIR), C/Piqueras 98, 26006 Logroño, La Rioja, Spain
| | - Ignacio Muro-Fraguas
- Department of Mechanical Engineering, University of La Rioja, C/ San José de Calasanz 31, 26004 Logroño, La Rioja, Spain
| | - Lydia Álvarez-Erviti
- Molecular Neurobiology Area, Center for Biomedical Research of La Rioja (CIBIR), C/Piqueras 98, 26006 Logroño, La Rioja, Spain
| | - Rodolfo Múgica-Vidal
- Department of Mechanical Engineering, University of La Rioja, C/ San José de Calasanz 31, 26004 Logroño, La Rioja, Spain
| | - María López
- Molecular Microbiology Area, Center for Biomedical Research of La Rioja (CIBIR), C/Piqueras 98, 26006 Logroño, La Rioja, Spain
| | - Elisa Sainz-García
- Department of Mechanical Engineering, University of La Rioja, C/ San José de Calasanz 31, 26004 Logroño, La Rioja, Spain
| | - Beatriz Rojo-Bezares
- Molecular Microbiology Area, Center for Biomedical Research of La Rioja (CIBIR), C/Piqueras 98, 26006 Logroño, La Rioja, Spain
| | - Yolanda Sáenz
- Molecular Microbiology Area, Center for Biomedical Research of La Rioja (CIBIR), C/Piqueras 98, 26006 Logroño, La Rioja, Spain.
| | - Fernando Alba-Elías
- Department of Mechanical Engineering, University of La Rioja, C/ San José de Calasanz 31, 26004 Logroño, La Rioja, Spain.
| |
Collapse
|
2
|
Abarca RL, Medina J, Alvarado N, Ortiz PA, Carrillo López B. Biodegradable gelatin-based films with nisin and EDTA that inhibit Escherichia coli. PLoS One 2022; 17:e0264851. [PMID: 35271631 PMCID: PMC8912256 DOI: 10.1371/journal.pone.0264851] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Accepted: 02/17/2022] [Indexed: 11/18/2022] Open
Abstract
In this study, we developed gelatin-based films for active packaging with the ability to inhibit E. coli. We created these novel biodegradable gelatin-based films with a nisin-EDTA mix. FT-IR, TGA, and SEM analysis showed that nisin interacted with the gelatin by modifying its thermal stability and morphology. The use of nisin (2,500 IU/mL) with concentrations of Na-EDTA (1.052 M stock solution) distributed in the polymer matrix generated a significant decrease in the growth of E. coli when compared to the control. In freshly made films (t0), the growth of E. coli ATCC 25922 was reduced by approximately 3 logarithmic cycles. Two weeks after the films were made, a reduction in antimicrobial activity was observed in approximately 1, 1 and 3 logarithmic cycles of the films with 5%, 10% and 20% of the compound (nisin/Na-EDTA) distributed in the polymer matrix, respectively. This evidences an antimicrobial effect over time. Also, biodegradation tests showed that the films were completely degraded after 10 days. With all these results, an active and biodegradable packaging was successfully obtained to be potentially applied in perishable foods. These biodegradable, gelatin-based films are a versatile active packaging option. Further research on the barrier properties of these films is needed.
Collapse
Affiliation(s)
- Romina L. Abarca
- Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Macul, Santiago, Chile
- * E-mail:
| | - Javiera Medina
- Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Agrarias, Universidad Austral, Valdivia, Chile
| | - Nancy Alvarado
- Instituto de Ciencias Químicas Aplicadas, Facultad de Ingeniería, Universidad Autónoma de Chile, San Miguel, Santiago, Chile
| | - Pablo A. Ortiz
- Núcleo de Química y Bioquímica, Facultad de Estudios Interdisciplinarios, Universidad Mayor, Santiago, Chile
| | - Bernardo Carrillo López
- Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Agrarias, Universidad Austral, Valdivia, Chile
| |
Collapse
|
3
|
Bonah E, Huang X, Hongying Y, Aheto JH, Yi R, Yu S, Tu H. Detection of Salmonella Typhimurium contamination levels in fresh pork samples using electronic nose smellprints in tandem with support vector machine regression and metaheuristic optimization algorithms. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3861-3870. [PMID: 34471310 PMCID: PMC8357911 DOI: 10.1007/s13197-020-04847-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/29/2020] [Accepted: 10/08/2020] [Indexed: 11/28/2022]
Abstract
Rapid detection and quantification of bacterial foodborne pathogens are crucial in reducing the incidence of diseases associated with meat products contaminated with pathogens. For the identification, discrimination and quantification of Salmonella Typhimurium contamination in pork samples, a commercial electronic nose with ten (10) metal oxide semiconductor sensor array is applied. Principal component analysis was successfully applied for discrimination of inoculated samples and inoculated samples at different contaminant levels. Support vector machine regression (SVMR) together with a metaheuristic framework using genetic algorithm (GA), particle swarm optimization (PSO), and grid searching (GS) optimization algorithms were applied for S. Typhimurium quantification. Although SVMR results were satisfactory, SVMR hyperparameter tuning (c and g) by PSO, GA and GS showed superior performance of the models. The order of the prediction accuracy based on the prediction set was GA-SVMR (R P 2 = 0.989; RMSEP = 0.137; RPD = 14.93) > PSO-SVMR (R P 2 = 0.986; RMSEP = 0.145; RPD = 14.11) > GS-SVMR (R P 2 = 0.966; RMSEP = 0.148; RPD = 13.82) > SVMR (R P 2 = 0.949; RMSEP = 0.162; RPD = 12.63). GA-SVMR's proposed approach was fairly more effective and retained an excellent prediction accuracy. A clear relationship was identified between odor analysis results, and reference traditional microbial test, indicating that the electronic nose is useful for accurate microbial volatile organic compound evaluation in the quantification of S. Typhimurium in a food matrix.
Collapse
Affiliation(s)
- Ernest Bonah
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang, 212013 Jiangsu People’s Republic of China
- Laboratory Services Department, Food and Drugs Authority, P. O. Box CT 2783, Cantonments, Accra, Ghana
| | - Xingyi Huang
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang, 212013 Jiangsu People’s Republic of China
| | - Yang Hongying
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang, 212013 Jiangsu People’s Republic of China
| | - Joshua Harrington Aheto
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang, 212013 Jiangsu People’s Republic of China
| | - Ren Yi
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang, 212013 Jiangsu People’s Republic of China
- School of Smart Agriculture, Suzhou Polytechnic Institute of Agriculture, XiYuan Road 279, Suzhou, 215000 People’s Republic of China
| | - Shanshan Yu
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang, 212013 Jiangsu People’s Republic of China
| | - Hongyang Tu
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang, 212013 Jiangsu People’s Republic of China
| |
Collapse
|
4
|
Effect of yogurt-based marinade combined with essential oils on the behavior of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in camel meat chunks during storage. Int J Food Microbiol 2021; 343:109106. [PMID: 33640573 DOI: 10.1016/j.ijfoodmicro.2021.109106] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 02/04/2021] [Accepted: 02/10/2021] [Indexed: 11/20/2022]
Abstract
The present study evaluated the effect of yogurt-based marinade combined with active essential oil components (EOs) namely: thymol (TH), carvacrol (CA), and cinnamaldehyde (CI) on Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in camel meat (CM) chunks during storage at 4 and 10 °C. Fresh cocktail mixtures of L.monocytogenes, E. coli O157:H7 and Salmonella spp. strains were inoculated on CM samples. Subsequently, a yogurt-based marinade, with or without 1% or 2% of the added EOs, was mixed with the CM chunks. After treatment, marinated camel samples were stored at 4 and 10 °C for 0, 1, 4 and 7 days. Adding yogurt-based marinade to the CM samples did not cause any significant changes in L.monocytogenes, E. coli O157:H7 and Salmonella spp. numbers at 4 °C, but at 10 °C resulted in a significant decrease in numbers on day 4 and 7 of storage by 1.4-1.5; 2.7-2.1 and 2.5-2.8 log CFU/g, respectively, compared to untreated CM samples. The incorporation of EOs into the CM with marination (CMM) further enhanced the microbial reduction of E. coli O157:H7 and Salmonella. At 10 °C, the synergistic effect of EOs with marinade was greater than at 4 °C. Increasing the concentration of the EOs used in this study from 1% to 2%, enhanced E. coli O157:H7 and Salmonella spp. reduction during storage at 4 and 10 °C while L.monocytogenes numbers were not affected. Increasing active EO component concentrations to 2% caused further significant reductions in Salmonella spp. in the CMM samples during storage by 1.0-2.7 log CFU/g (P ˂ 0.05) at 4 and 10 °C. At 10 °C, increasing the concentration of CI and TH to 2% caused a further reduction (P ˂ 0.05) of E. coli O157:H7 numbers by days 4 and 7 in the range of 3.6-4.4 log CFU/g. Among all tested EOs, 2% TH and 2% CI had the greatest effect against E. coli O157:H7 and Salmonella spp. in CMM during storage at 4 and 10 °C. In comparison to CMM, the highest scores of all examined sensory attributes were found in CMM samples with 1% and 2% CI added. Results indicate that the EO component CI can be used as an effective tool to decrease populations of E. coli O157:H7 and Salmonella spp. in CM with minor sensory changes.
Collapse
|
5
|
Bonah E, Huang X, Hongying Y, Harrington Aheto J, Yi R, Yu S, Tu H. Nondestructive monitoring, kinetics and antimicrobial properties of ultrasound technology applied for surface decontamination of bacterial foodborne pathogen in pork. ULTRASONICS SONOCHEMISTRY 2021; 70:105344. [PMID: 32992130 PMCID: PMC7786579 DOI: 10.1016/j.ultsonch.2020.105344] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 08/24/2020] [Accepted: 09/05/2020] [Indexed: 05/05/2023]
Abstract
In this study, electronic nose (E-nose) and Hyperspectral Imaging (HSI) was employed for nondestructive monitoring of ultrasound efficiency (20KHZ) in the inactivation of Salmonella Typhimurium, and Escherichia coli in inoculated pork samples treated for 10, 20 and 30 min. Weibull, and Log-linear model fitted well (R2 ≥ 0.9) for both Salmonella Typhimurium, and Escherichia coli inactivation kinetics. The study also revealed that ultrasound has antimicrobial effects on the pathogens. For qualitative analysis, unsupervised (PCA) and supervised (LDA) chemometric algorithms were applied. PCA was used for successful sample clustering and LDA approach was used to construct statistical models for the classification of ultrasound treated and untreated samples. LDA showed classification accuracies of 99.26%,99.63%,99.70%, 99.43% for E-nose - S. Typhimurium, E-nose -E. coli, HSI - S. Typhimurium and HSI -E. coli respectively. PLSR quantitative models showed robust models for S. Typhimurium- (E-nose Rp2 = 0.9375, RMSEP = 0.2107 log CFU/g and RPD = 9.7240 and (HSI Rp2 = 0.9687 RMSEP = 0.1985 log CFU/g and RPD = 10.3217) and E. coli -(E-nose -Rp2 = 0.9531, RMSEP = 0.2057 log CFU/g and RPD = 9.9604) and (HIS- Rp2 = 0.9687, RMSEP = 0.2014 log CFU/g and RPD = 10.1731). This novel study shows the overall effectiveness of applying E-nose and HSI for in-situ and nondestructive detection, discrimination and quantification of bacterial foodborne pathogens during the application of food processing technologies like ultrasound for pathogen inactivation.
Collapse
Affiliation(s)
- Ernest Bonah
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, PR China; Food and Drugs Authority, Laboratory Services Department, P. O. Box CT 2783, Cantonments, Accra, Ghana
| | - Xingyi Huang
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, PR China.
| | - Yang Hongying
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, PR China
| | - Joshua Harrington Aheto
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, PR China; School of Smart Agriculture, Suzhou Polytechnic Institute of Agriculture, XiYuan Road 279, Suzhou 215000, PR China
| | - Ren Yi
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, PR China; Food and Drugs Authority, Laboratory Services Department, P. O. Box CT 2783, Cantonments, Accra, Ghana
| | - Shanshan Yu
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, PR China
| | - Hongyang Tu
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, PR China
| |
Collapse
|
6
|
Osaili TM, Hasan F, Dhanasekaran DK, Obaid RS, Al-Nabulsi AA, Ayyash M, Karam L, Savvaidis IN, Holley R. Effect of active essential oils added to chicken tawook on the behaviour of Listeria monocytogenes, Salmonella spp. and Escherichia coli O157:H7 during storage. Int J Food Microbiol 2020; 337:108947. [PMID: 33181419 DOI: 10.1016/j.ijfoodmicro.2020.108947] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 10/15/2020] [Accepted: 10/24/2020] [Indexed: 11/17/2022]
Abstract
The objective of the study was to assess the antimicrobial effect of active essential oil components (EOs) namely (carvacrol (CA), cinnamaldehyde (CI) and thymol (TH)) on Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7 in chicken tawook during storage at 4 and 10 °C. A marinade consisting of ingredients commonly used in the chicken tawook recipe was prepared and mixed with 1% and 2% v/v CA, CI or TH. The marinade with or without EOs was added to fresh chicken breast cubes inoculated with the foodborne pathogens. Afterward, marinated chicken "tawook" was stored at 4 and 10 °C covered with cling wrap to mimic chill and mild abuse storage conditions for up to 7 days. At 10 °C, the marinade decreased L. monocytogenes numbers on day 4 and 7 by about 2.4 log10 CFU/g as compared to unmarinated samples. Adding EOs to chicken tawook did not change L. monocytogenes numbers during storage at 4 and 10 °C. For Salmonella spp., the marinade decreased the numbers during 10 °C storage on day 4 and 7 by about 4.9 log10 CFU/g as compared to unmarinated samples. At 4 °C, EOs at 2% decreased Salmonella spp. on day 7 by 0.5 log10 CFU/g. One percent CI significantly decreased Salmonella by 1.5 log10 CFU/g, at day 4 of storage. At 10 °C, 1% CA, 2% CI, 1% and 2% TH decreased Salmonella spp. in the samples by 0.5 log10 CFU/g on day 7. The marinade decreased E. coli O157:H7 numbers on the chicken samples during 10 °C storage on day 4 and 7 by about 3.3 log10 CFU/g as compared to unmarinated samples. Regardless of storage day at 4 °C, EOs decreased E. coli O157:H7 populations in chicken tawook by ≤2.4 log10 CFU/g compared to samples without EOs, where the decrease was ≤1.4 log10 CFU/g. Moreover, no significant decrease in E. coli O157:H7 populations could be attributed to the addition of EOs in samples which were stored at 10 °C. Increasing the concentration of EOs from 1 to 2% seemed to have no significant effect in reducing the tested foodborne pathogen populations.
Collapse
Affiliation(s)
- Tareq M Osaili
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates; Sharjah Institute for Medical Research, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates; Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan.
| | - Fayeza Hasan
- Sharjah Institute for Medical Research, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates
| | - Dinesh Kumar Dhanasekaran
- Sharjah Institute for Medical Research, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates
| | - Reyad S Obaid
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates; Sharjah Institute for Medical Research, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates
| | - Anas A Al-Nabulsi
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
| | - Mutamed Ayyash
- Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates
| | - Layal Karam
- Department of Nursing & Health Sciences, Faculty of Nursing & Health Sciences, Notre Dame University-Louaize, P.O. Box: 72, Zouk Mikael, Lebanon
| | - Ioannis N Savvaidis
- Department of Environmental Health Sciences, College of Health Sciences, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates; Department of Chemistry, School of Natural Sciences, University of Ioannina, Ioannina 45110, 20 Greece
| | - Richard Holley
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada
| |
Collapse
|
7
|
Sarjit A, Ravensdale JT, Coorey R, Fegan N, Dykes GA. Salmonella survival after exposure to heat in a model meat juice system. Food Microbiol 2020; 94:103628. [PMID: 33279093 DOI: 10.1016/j.fm.2020.103628] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2019] [Revised: 08/06/2020] [Accepted: 08/15/2020] [Indexed: 12/21/2022]
Abstract
The effect of heat against eleven Salmonella strains in model meat juices was examined. Juices from beef, lamb and goat were made from either the fatty layer (FL), muscle (M) or a mixture of both (FLM). The pH of each FLM sample was altered to match the pH of PBS and vice versa to determine the pH effect on the survival of Salmonella against the effect of heat. Salmonella were exposed to either gradual heating to 70 °C in FLM, M and FL or heat shock at 70 °C for 5 min in FLM. Fat, fatty acid profile and iron content of the juices were determined. Gradual heat treatment significantly (p ≤ 0.05) reduced Salmonella as compared to the untreated controls (~1.92-7.61 log CFU ml-1) while heat shock significantly (p ≤ 0.05) reduced Salmonella as compared to the untreated controls (~5.80-7.36 log CFU ml-1). Survival of Salmonella was higher in lamb juices than other juices. The fat content in lamb FL (3.25%) was significantly higher (p ≤ 0.05) than beef (1.30%) and goat FL (1.42%). Iron content in lamb FLM (~127 mg kg-1) was significantly (p ≤ 0.05) lower than beef (~233 mg kg-1) and goat FLM (~210 mg kg-1). The omega 6 and linoleic acid content in goat FLM (~36.0% and ~34.4%) was significantly higher (p ≤ 0.05) than beef (~29.1% and ~27.1%). Fat, fatty acids and iron may differentially protect Salmonella against the effect of heat in these juices.
Collapse
Affiliation(s)
- Amreeta Sarjit
- School of Public Health, Curtin University, Bentley, Western Australia, Australia; CSIRO Agriculture and Food, Brisbane, Queensland, Australia
| | - Joshua T Ravensdale
- School of Public Health, Curtin University, Bentley, Western Australia, Australia
| | - Ranil Coorey
- School of Molecular and Life Sciences, Curtin University, Bentley, Western Australia, Australia
| | - Narelle Fegan
- CSIRO Agriculture and Food, Brisbane, Queensland, Australia
| | - Gary A Dykes
- School of Public Health, Curtin University, Bentley, Western Australia, Australia.
| |
Collapse
|