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Mun W, Choi SY, Upatissa S, Mitchell RJ. Predatory bacteria as potential biofilm control and eradication agents in the food industry. Food Sci Biotechnol 2023; 32:1729-1743. [PMID: 37780591 PMCID: PMC10533476 DOI: 10.1007/s10068-023-01310-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 04/04/2023] [Accepted: 04/12/2023] [Indexed: 10/03/2023] Open
Abstract
Biofilms are a major concern within the food industry since they have the potential to reduce productivity in situ (within the field), impact food stability and storage, and cause downstream food poisoning. Within this review, predatory bacteria as potential biofilm control and eradication agents are discussed, with a particular emphasis on the intraperiplasmic Bdellovibrio-and-like organism (BALO) grouping. After providing a brief overview of predatory bacteria and their activities, focus is given to how BALOs fulfill four attributes that are essential for biocontrol agents to be successful in the food industry: (1) Broad spectrum activity against pathogens, both plant and human; (2) Activity against biofilms; (3) Safety towards humans and animals; and (4) Compatibility with food. As predatory bacteria possess all of these characteristics, they represent a novel form of biofilm biocontrol that is ripe for use within the food industry.
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Affiliation(s)
- Wonsik Mun
- School of Biological Sciences, Ulsan National Institute of Science and Technology (UNIST), Ulsan, 44919 South Korea
| | - Seong Yeol Choi
- School of Biological Sciences, Ulsan National Institute of Science and Technology (UNIST), Ulsan, 44919 South Korea
| | - Sumudu Upatissa
- School of Biological Sciences, Ulsan National Institute of Science and Technology (UNIST), Ulsan, 44919 South Korea
| | - Robert J. Mitchell
- School of Biological Sciences, Ulsan National Institute of Science and Technology (UNIST), Ulsan, 44919 South Korea
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Grasso C, Eramo V, Lembo M, Forniti R, Carboni C, Botondi R. Effects of gaseous ozone treatment on the mite pest control and qualitative properties during ripening storage of pecorino cheese. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2124-2133. [PMID: 36562115 DOI: 10.1002/jsfa.12400] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 11/18/2022] [Accepted: 12/23/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND Ripened cheeses, such as pecorino, are susceptible to mites and molds contamination on the crust area that must be removed before the product can be marketed. This study investigates the effectiveness of gaseous ozone treatment in the control of microbiological and mite growth without negatively affecting product quality. RESULTS Cheese samples were treated with gaseous ozone at 200 and 300 ppb for 8 h per day (overnight) for 150 days in storage rooms under controlled conditions (12 °C and 85% relative humidity). The results showed that ozone at 200 ppb limits the growth of mites starting from 25 days of storage and significantly reduced bacteria, molds, and yeasts counts starting from 75 days of storage. Concerning the physicochemical and qualitative parameters evaluated during ripening (weight loss, moisture content, dry weight, ash, fat, protein, total nitrogen, color, non-destructive firmness), no significant differences were shown between the control samples and ozone treatment at 200 ppb. Sensory analysis (consumer test) also showed no specific defects with the ozone-treated samples. It was observed that the ozone treatment at 300 ppb had limited microbiological growth and no alteration of sensory aspects but did not have the same positive impact on some aspects of overall quality, compared with ozone treatment at 200 ppb. CONCLUSION The use of gaseous ozone treatments during ripening of pecorino cheese can potentially offer an excellent solution for the control of mite growth, while preserving the quality and sensory characteristics of the product. For this reason, this technique could be very useful for commercial purposes. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Claudia Grasso
- Department for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, Viterbo, Italy
| | - Vanessa Eramo
- Department for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, Viterbo, Italy
| | - Micaela Lembo
- Department for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, Viterbo, Italy
| | - Roberto Forniti
- Department for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, Viterbo, Italy
| | | | - Rinaldo Botondi
- Department for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, Viterbo, Italy
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Botondi R, Lembo M, Carboni C, Eramo V. The Use of Ozone Technology: An Eco-Friendly Method for the Sanitization of the Dairy Supply Chain. Foods 2023; 12:foods12050987. [PMID: 36900504 PMCID: PMC10001170 DOI: 10.3390/foods12050987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 02/07/2023] [Accepted: 02/20/2023] [Indexed: 03/02/2023] Open
Abstract
The dairy field has considerable economic relevance in the agri-food system, but also has the need to develop new 'green' supply chain actions to ensure that sustainable products are in line with consumer requirements. In recent years, the dairy farming industry has generally improved in terms of equipment and product performance, but innovation must be linked to traditional product specifications. During cheese ripening, the storage areas and the direct contact of the cheese with the wood must be carefully managed because the proliferation of contaminating microorganisms, parasites, and insects increases significantly and product quality quickly declines, notably from a sensory level. The use of ozone (as gas or as ozonated water) can be effective for sanitizing air, water, and surfaces in contact with food, and its use can also be extended to the treatment of waste and process water. Ozone is easily generated and is eco-sustainable as it tends to disappear in a short time, leaving no residues of ozone. However, its oxidation potential can lead to the peroxidation of cheese polyunsaturated fatty acids. In this review we intend to investigate the use of ozone in the dairy sector, selecting the studies that have been most relevant over the last years.
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Affiliation(s)
- Rinaldo Botondi
- Department for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, 01100 Viterbo, Italy
- Correspondence:
| | - Micaela Lembo
- Department for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, 01100 Viterbo, Italy
| | | | - Vanessa Eramo
- Department for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, 01100 Viterbo, Italy
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Lapčíková B, Lapčík L, Valenta T, Kučerová T. Functional and Quality Profile Evaluation of Butters, Spreadable Fats, and Shortenings Available from Czech Market. Foods 2022; 11:foods11213437. [PMID: 36360051 PMCID: PMC9658663 DOI: 10.3390/foods11213437] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 10/21/2022] [Accepted: 10/26/2022] [Indexed: 12/03/2022] Open
Abstract
The aim of this study was to assess the functional properties of butters, spreadable fats, and shortenings, collected from the Czech market, in correlation with their nutritional values declared by the producers. Various methods were applied to determine relevant parameters of the products. Using penetration tests, samples were characterized by specific textural attributes according to their composition and processing type, particularly for the presence of milk/vegetable fats. Using differential scanning calorimetry (DSC), thermal peaks corresponding to medium- and high-melting triacylglycerol fractions were detected in the ranges 15–16 °C and 31.5–34.5 °C, respectively. Rheological analysis revealed that the viscoelasticity of samples was related to frequency behavior of the fat structure, characterized by the dominance of elastic modulus (G′) over viscous modulus (G″) up to the frequency of 10 Hz. This indicated good emulsion stability of the products in the region of linear viscoelasticity. For spreadable fats, the structure was resistant to phase separation in the whole frequency range under study (0.1–100 Hz). The results showed that the applied techniques can be successfully used to characterize the processing and compositional quality of butters and vegetable fats.
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Ebrahimian M, Mehdizadeh T, Aliakbarlu J. Chemical and microbiological stability and sensorial properties of traditional Iranian butter incorporated with pomegranate peel extract. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12906] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Maryam Ebrahimian
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine Urmia University 11 km Sero Road Urmia 5756151818 Iran
| | - Tooraj Mehdizadeh
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine Urmia University 11 km Sero Road Urmia 5756151818 Iran
| | - Javad Aliakbarlu
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine Urmia University 11 km Sero Road Urmia 5756151818 Iran
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Pandiselvam R, Singh A, Agriopoulou S, Sachadyn-Król M, Aslam R, Gonçalves Lima CM, Khanashyam AC, Kothakota A, Atakan O, Kumar M, Mathanghi S, Mousavi Khaneghah A. A comprehensive review of impacts of ozone treatment on textural properties in different food products. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.06.008] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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The impact of ozone treatment on whey concentrate on the flow behaviour, functional and microbiological characteristics of whey powder. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105447] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Perna A, Gambacorta E, Simonetti A, Grassi G, Scopa A. Effect of Ozone Treatment Exposure Time on Oxidative Stability of Cream Milk. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202100238] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- A. Perna
- School of Agricultural Forestry, Food and Environmental Sciences University of Basilicata Viale dell'Ateneo Lucano 10‐85100 Potenza Italy
| | - E. Gambacorta
- School of Agricultural Forestry, Food and Environmental Sciences University of Basilicata Viale dell'Ateneo Lucano 10‐85100 Potenza Italy
| | - A. Simonetti
- School of Agricultural Forestry, Food and Environmental Sciences University of Basilicata Viale dell'Ateneo Lucano 10‐85100 Potenza Italy
| | - G. Grassi
- School of Agricultural Forestry, Food and Environmental Sciences University of Basilicata Viale dell'Ateneo Lucano 10‐85100 Potenza Italy
| | - A. Scopa
- School of Agricultural Forestry, Food and Environmental Sciences University of Basilicata Viale dell'Ateneo Lucano 10‐85100 Potenza Italy
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The Use of Ozone as an Eco-Friendly Strategy against Microbial Biofilm in Dairy Manufacturing Plants: A Review. Microorganisms 2022; 10:microorganisms10010162. [PMID: 35056612 PMCID: PMC8781958 DOI: 10.3390/microorganisms10010162] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 12/30/2021] [Accepted: 01/10/2022] [Indexed: 02/04/2023] Open
Abstract
Managing spoilage and pathogenic bacteria contaminations represents a major challenge for the food industry, especially for the dairy sector. Biofilms formed by these microorganisms in food processing environment continue to pose concerns to food manufacturers as they may impact both the safety and quality of processed foods. Bacteria inside biofilm can survive in harsh environmental conditions and represent a source of repeated food contamination in dairy manufacturing plants. Among the novel approaches proposed to control biofilm in food processing plants, the ozone treatment, in aqueous or gaseous form, may represent one of the most promising techniques due to its antimicrobial action and low environmental impact. The antimicrobial effectiveness of ozone has been well documented on a wide variety of microorganisms in planktonic forms, whereas little data on the efficacy of ozone treatment against microbial biofilms are available. In addition, ozone is recognized as an eco-friendly technology since it does not leave harmful residuals in food products or on contact surfaces. Thus, this review intends to present an overview of the current state of knowledge on the possible use of ozone as an antimicrobial agent against the most common spoilage and pathogenic microorganisms, usually organized in biofilm, in dairy manufacturing plants.
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Afonso RB, Moreira RHR, de Almeida PLR. Can ozone be used as antimicrobial in the dairy industry? A systematic review. J Dairy Sci 2021; 105:1051-1057. [PMID: 34802746 DOI: 10.3168/jds.2021-20900] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Accepted: 10/06/2021] [Indexed: 01/04/2023]
Abstract
Milk and dairy products are abundantly consumed in all cultures, but unprocessed products can harbor pathogenic microorganisms that can cause serious health risks for its consumers. To avoid this, it is necessary to process the products. Ozonation is a clean technique that has antimicrobial power due to its oxidation potential, reducing the microorganisms and limiting the production of enzymes, but the effectiveness of ozone treatment can be affected by the temperature, pH, additives, humidity, and the amount of organic matter around the cells. The goal of this systematic review was to analyze whether the use of ozone could improve the microbiological quality of dairy products and whether it could be used as an antimicrobial technique. Six databases (PubMed, Scielo, CAPES, Science Direct, Science Core Collection, and PLOS) were used in this research, with 2 independent reviewers selecting articles up to November 21, 2020, with experiments that used ozone as an antimicrobial in dairy products. A total of 731 articles were found, but only 9 were selected. The remainder were excluded according to the following criteria: was not related to the main theme; was a review; did not contain microbiological analysis; did not mention the concentration of gas and time of the ozone treatment; and was not an experiment. Important points were noted in quality criteria, which resulted in the need to standardize the methodology applied in research to improve the quality of the experiments. Studies were carried out with many different samples of milk, but the best results in reducing the microorganism count were obtained from samples containing low levels of fat.
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Affiliation(s)
- R B Afonso
- Paulista Society of Veterinary Medicine, São Paulo, SP, 03077-000, Brazil; Postgraduate Program in Animal Production, Federal Rural University of the Semi-Arid UFERSA, Mossoró, RN, 59625-900, Brazil.
| | - R H R Moreira
- Postgraduate Program in Animal Production, Federal Rural University of the Semi-Arid UFERSA, Mossoró, RN, 59625-900, Brazil
| | - P L R de Almeida
- Department of Applied Statistical Biometrics, Rural Federal University of Pernambuco, Recife, PE, 52171-900, Brazil
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Zapałowska A, Matłok N, Zardzewiały M, Piechowiak T, Balawejder M. Effect of Ozone Treatment on the Quality of Sea Buckthorn ( Hippophae rhamnoides L.). PLANTS (BASEL, SWITZERLAND) 2021; 10:847. [PMID: 33922199 PMCID: PMC8146601 DOI: 10.3390/plants10050847] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 04/16/2021] [Accepted: 04/19/2021] [Indexed: 11/16/2022]
Abstract
The aim of this research was to show the effect of the ozonation process on the quality of sea buckthorn (Hippophae rhamnoides L.). The quality of the ozonated berries of sea buckthorn was assessed. Prior to and after the ozone treatment, a number of parameters, including the mechanical properties, moisture content, microbial load, content of bioactive compounds, and composition of volatile compounds, were determined. The influence of the ozonation process on the composition of volatile compounds and mechanical properties was demonstrated. The ozonation had negligible impact on the weight and moisture of the samples immediately following the treatment. Significant differences in water content were recorded after 7 days of storage. It was shown that the highest dose of ozone (concentration and process time) amounting to 100 ppm for 30 min significantly reduced the water loss. The microbiological analyses showed the effect of ozone on the total count of aerobic bacteria, yeast, and mold. The applied process conditions resulted in the reduction of the number of aerobic bacteria colonies by 3 log cfu g-1 compared to the control (non-ozonated) sample, whereas the number of yeast and mold colonies decreased by 1 log cfu g-1 after the application of 100 ppm ozone gas for 30 min. As a consequence, ozone treatment enhanced the plant quality and extended plant's storage life.
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Affiliation(s)
- Anita Zapałowska
- Department of Land Management and Environmental Protection, University of Rzeszów, St. Ćwiklińskiej 1a, 35-601 Rzeszów, Poland
| | - Natalia Matłok
- Department of Food and Agriculture Production Engineering, University of Rzeszow, St. Zelwerowicza 4, 35-601 Rzeszów, Poland; (N.M.); (M.Z.)
| | - Miłosz Zardzewiały
- Department of Food and Agriculture Production Engineering, University of Rzeszow, St. Zelwerowicza 4, 35-601 Rzeszów, Poland; (N.M.); (M.Z.)
| | - Tomasz Piechowiak
- Department of Chemistry and Food Toxicology, University of Rzeszow, St. Ćwiklińskiej 1a, 35-601 Rzeszów, Poland; (T.P.); (M.B.)
| | - Maciej Balawejder
- Department of Chemistry and Food Toxicology, University of Rzeszow, St. Ćwiklińskiej 1a, 35-601 Rzeszów, Poland; (T.P.); (M.B.)
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Bigi F, Haghighi H, Quartieri A, De Leo R, Pulvirenti A. Impact of low‐dose gaseous ozone treatment to reduce the growth of in vitro broth cultures of foodborne pathogenic/spoilage bacteria in a food storage cold chamber. J Food Saf 2021. [DOI: 10.1111/jfs.12892] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Francesco Bigi
- Department of Life Sciences University of Modena and Reggio Emilia Reggio Emilia Italy
| | - Hossein Haghighi
- Department of Life Sciences University of Modena and Reggio Emilia Reggio Emilia Italy
| | - Andrea Quartieri
- Department of Life Sciences University of Modena and Reggio Emilia Reggio Emilia Italy
| | - Riccardo De Leo
- Department of Life Sciences University of Modena and Reggio Emilia Reggio Emilia Italy
| | - Andrea Pulvirenti
- Department of Life Sciences University of Modena and Reggio Emilia Reggio Emilia Italy
- Interdepartmental Research Centre BIOGEST‐SITEIA University of Modena and Reggio Emilia Reggio Emilia Italy
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Sert D, Mercan E. Microbiological, physicochemical, textural characteristics and oxidative stability of butter produced from high-pressure homogenisation treated cream at different pressures. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104825] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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