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Mahato A, Chatterjee PN, Sarkar S, Sen AR, Pal A, Roy S, Patra AK. Effects of Chemically and Green Synthesized Zinc Oxide Nanoparticles on Shelf Life and Sensory Quality of Minced Fish ( Pangasius hypophthalmus). Foods 2024; 13:2810. [PMID: 39272575 PMCID: PMC11394675 DOI: 10.3390/foods13172810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2024] [Revised: 08/23/2024] [Accepted: 08/30/2024] [Indexed: 09/15/2024] Open
Abstract
The purpose of this study was to investigate the effect of chemically and green synthesized zinc oxide nanoparticles (ZnO-NPs) on the shelf life and sensory quality of fish meat. In this study, ZnO-NPs were synthesized by employing the colloidal chemistry (CZnO-NPs) and green synthesis (GZnO-NPs) methods, and they were also characterized to assess their morphology. The synthesized ZnO-NPs, ZnO, and zinc acetate (ZnA) were used for the preservation and fortification of fish (Pangasius hypophthalmus) meat at 20 mg/kg of Zn. In a six-day storage study at 4 °C, the fish samples were evaluated for their sensory attributes (color and odor), physicochemical quality (pH and total volatile base nitrogen), oxidative changes (thiobarbituric acid-reactive substances and peroxide value), and microbial loads at 0, 3, and 6 days of storage. The fortification of raw fish with the synthesized CZnO-NPs produced better sensory attributes (color and odor) and maintained a pH non-conducive to microbial growth throughout the entire storage period compared with the control, ZnO, and ZnA-fortified samples. The GZnO-NPs largely did not provide any added advantage over CZnO-NPs but sometimes responded better than the control, ZnO, and ZnA samples. Oxidative status and total volatile base nitrogen were lower for CZnO-NPs in refrigerated fish compared with the other treatments. The ZnO-NP-fortified fish had the lowest counts of total viable bacteria, coliforms, Staphylococcus spp., and Vibrio spp. Hence, the fortification of fish with synthesized CZnO-NPs is promising as a food additive to reduce microbial spoilage and lipid peroxidation of fish in storage.
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Affiliation(s)
- Achinta Mahato
- Department of Animal Nutrition, West Bengal University of Animal and Fishery Sciences, Kolkata 730037, India
| | - Paresh Nath Chatterjee
- Department of Animal Nutrition, West Bengal University of Animal and Fishery Sciences, Kolkata 730037, India
- Department of Fish Nutrition, West Bengal University of Animal and Fishery Sciences, Kolkata 700094, India
| | - Sougata Sarkar
- Ramakrishna Mission Vivekananda Centenary College, Rahara, Khardaha 700118, India
| | - Arup Ratan Sen
- ICAR-Central Institute of Fisheries Education, Kolkata 700091, India
| | - Aruna Pal
- Department of Livestock Farm Complex, West Bengal University of Animal and Fishery Sciences, Kolkata 700037, India
| | - Sovan Roy
- West Bengal State Council of Science and Technology, Department of Science & Technology and Biotechnology, Vigyan Chetna Bhavan, Salt Lake, Kolkata 700064, India
| | - Amlan Kumar Patra
- Department of Animal Nutrition, West Bengal University of Animal and Fishery Sciences, Kolkata 730037, India
- American Institute for Goat Research, Langston University, Langston, OK 73050, USA
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Bilen MV, Uzun P, Yıldız H, Fındık BT. Evaluation of the effect of active essential oil components added to pickled-based marinade on beef stored under vacuum packaging: Insight into physicochemical and microbiological quality. Int J Food Microbiol 2024; 418:110733. [PMID: 38754173 DOI: 10.1016/j.ijfoodmicro.2024.110733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2024] [Revised: 04/25/2024] [Accepted: 05/02/2024] [Indexed: 05/18/2024]
Abstract
This research aimed to evaluate the effects of the addition of active essential oil components (linalool and/or eugenol) to a pickle-based marinade on controlling spoilage and extending the shelf life of fresh beef stored under vacuum packaging at 4 °C. Linalool and eugenol were used either separately at a concentration of 0.2 % (w/w) or together (1:1 ratio) to preserve marinated beef under vacuum packaging for 15 days. Samples were assessed for pH, color, texture, oxidative degradation, and microbiological parameters. All marinades exhibited significantly lower TBARS values than the control sample. The addition of linalool or eugenol to the marinate showed a significant antibacterial effect on total aerobic mesophilic bacteria (TAMB), lactic acid bacteria (LAB), Pseudomonas spp., and total coliform, and the reductions in microbial counts are as follows: TAMB: 1.563 log CFU/g and 1.46 log CFU/g; Pseudomonas spp.: 1.303 log CFU/g and 1.08 log CFU/g; LAB: 0.323 log CFU/g and 0.357 log CFU/g. Marinated beef with linalool and/or eugenol was found to be effective against the growth of yeast and mold. The use of eugenol presented the most effective inhibition activity against yeast and mold by reducing the number of yeast and molds to an uncountable level on the 12th and 15th days of storage. Physicochemical analysis also showed that the addition of active essential oils to marinade did not cause any undesirable effects on the color and texture properties of beef samples. Therefore, the findings revealed that eugenol and linalool could be suitable alternatives for beef marination.
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Affiliation(s)
- Merve Vahide Bilen
- Nevsehir Hacı Bektas Veli University, Faculty of Engineering and Architecture, Department of Food Engineering, Nevsehir, Türkiye
| | - Pınar Uzun
- Isparta University of Applied Sciences, Gelendost VS, Department of Food Technology, Isparta, Türkiye.
| | - Hilal Yıldız
- Nevsehir Hacı Bektas Veli University, Faculty of Engineering and Architecture, Department of Food Engineering, Nevsehir, Türkiye.
| | - Bahar Tuba Fındık
- Nevsehir Hacı Bektas Veli University, Faculty of Arts and Sciences, Department of Chemistry, Nevsehir, Türkiye.
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Gorzin M, Saeidi M, Javidi S, Seow EK, Abedinia A. Nanoencapsulation of Oliveria decumbens Vent./basil essential oils into gum arabic/maltodextrin: Improved in vitro bioaccessibility and minced beef meat safety. Int J Biol Macromol 2024; 270:132288. [PMID: 38735604 DOI: 10.1016/j.ijbiomac.2024.132288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2023] [Revised: 04/30/2024] [Accepted: 05/09/2024] [Indexed: 05/14/2024]
Abstract
This study investigated the functional properties of freeze-dried encapsulated Oliveria decumbens Vent. (OEO) and basil (BEO) essential oils (EOs) in maltodextrin/gum arabic coating solution (1:1). Nanoencapsulated EOs were evaluated in terms of size, polydispersity, encapsulation efficiency, morphology, antioxidant, and antibacterial activities (AOA and ABA), and sensory characteristics in vitro compared to the control. The TPC (30.43 to 32.41 mg GAE/g DW) and AOA (25.97 to 26.42 %) were determined in free and encapsulated OEO, and ABA was observed, which were higher than BEO. Both free and encapsulated OEO and BEO demonstrated significant ABA against various Gram-positive and Gram-negative bacteria, with MIC values ranging from 0.25 to 1.25 mg/mL and MBC values ranging from 1.00 to 3.00 mg/mL. In minced meat, both free and encapsulated oils effectively reduced bacterial counts during refrigerated storage, with log reductions ranging from 1.00 to 6.48 CFU/g. Additionally, the pH and thiobarbituric acid values in meat samples were better maintained with the addition of oils. Sensory analysis showed that the encapsulated oils effectively masked their natural flavor and aroma, making them suitable for incorporation into food. Finally, OEO and BEO nanocapsules can improve the standard and safety of meat products due to their antioxidant and antibacterial properties.
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Affiliation(s)
- Mahdis Gorzin
- Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran
| | - Mahboubeh Saeidi
- Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran
| | - Sahar Javidi
- Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran
| | - Eng-Keng Seow
- Department of Food Science and Technology, School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia; Food Science Research Group, Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia; Integrative Pharmacogenomics Institute (iPROMISE), Universiti Teknologi MARA, Selangor Branch, 42300 Bandar Puncak Alam, Selangor, Malaysia
| | - Ahmadreza Abedinia
- Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran; Department of Food Engineering, Inonu University, 44280 Malatya, Turkey.
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Osaili TM, Hasan F, Dhanasekaran DK, Arasudeen A, Cheikh Ismail L, Hasan H, Hashim M, Faris MAE, Radwan H, Naja F, Savvaidis IN, Obaid RS, Holley R. Preservative effect of pomegranate-based marination with β-resorcylic acid and cinnamaldehyde on the microbial quality of chicken liver. Poult Sci 2024; 103:103285. [PMID: 38043408 PMCID: PMC10730376 DOI: 10.1016/j.psj.2023.103285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 11/09/2023] [Accepted: 11/13/2023] [Indexed: 12/05/2023] Open
Abstract
Chicken liver is considered a delicacy in the Middle East where pomegranate molass is commonly used as a salad dressing and in marinade recipes. Marinated chicken liver is a common entrée and represents a value-added product compared to the otherwise unmarinated liver which commands a lower price. The aim of this study was to investigate the inhibitory effects of a pomegranate-based marinade alone or following the addition of cinnamaldehyde or β-resorcylic acid on the spoilage microorganisms present in chicken liver during storage for 14 d at 4°C or under mild temperature abuse conditions (10°C). The pH and microbial populations of total plate count (TPC), lactic acid bacteria (LAB), Pseudomonas spp. (PS), yeast and mold (YM), and Enterobacteriaceae (EN) were tested during the storage period and the shelf life was determined (defined as 107 log cfu/g). Sensory analysis was also conducted. The pH increased by a greater extent in unmarinated samples as compared to marinated samples (with or without antimicrobials) upon storage. The initial TPC, LAB, PS, YM, and EN microbial populations in the chicken liver were 3.85 ± 0.79, 3.73 ± 0.85, 3.85 ± 0.79, 3.73 ± 0.87, and 3.69 ± 0.23 log cfu/g, respectively. The marinade decreased the microbial populations by 2 to 4 log cfu/g. The marinade and antimicrobial mixture decreased the microbial populations by 3 to 4 log cfu/g. Except for 1 sample, none of the marinated chicken liver samples with or without antimicrobials reached the end of shelf life even up to 14 d of storage at both 4°C and 10°C. The overall sensory score was rated around 6/9 for the treated samples.
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Affiliation(s)
- Tareq M Osaili
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates; Research Institute for Medical and Health Sciences, University of Sharjah, Sharjah, United Arab Emirates; Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, Jordan.
| | - Fayeza Hasan
- Research Institute for Medical and Health Sciences, University of Sharjah, Sharjah, United Arab Emirates
| | - Dinesh K Dhanasekaran
- Research Institute for Medical and Health Sciences, University of Sharjah, Sharjah, United Arab Emirates
| | - Azeema Arasudeen
- Research Institute for Medical and Health Sciences, University of Sharjah, Sharjah, United Arab Emirates
| | - Leila Cheikh Ismail
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates; Research Institute for Medical and Health Sciences, University of Sharjah, Sharjah, United Arab Emirates
| | - Hayder Hasan
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates; Research Institute for Medical and Health Sciences, University of Sharjah, Sharjah, United Arab Emirates
| | - Mona Hashim
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates; Research Institute for Medical and Health Sciences, University of Sharjah, Sharjah, United Arab Emirates
| | - Moez AlIslam Ezzat Faris
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates; Research Institute for Medical and Health Sciences, University of Sharjah, Sharjah, United Arab Emirates
| | - Hadia Radwan
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates; Research Institute for Medical and Health Sciences, University of Sharjah, Sharjah, United Arab Emirates
| | - Farah Naja
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates; Research Institute for Medical and Health Sciences, University of Sharjah, Sharjah, United Arab Emirates
| | - Ioannis N Savvaidis
- Research Institute for Medical and Health Sciences, University of Sharjah, Sharjah, United Arab Emirates; Department of Environmental Health Sciences, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates
| | - Reyad S Obaid
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates; Research Institute for Medical and Health Sciences, University of Sharjah, Sharjah, United Arab Emirates
| | - Richard Holley
- Department of Food Science and Human Nutrition, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada
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Latoch A, Czarniecka-Skubina E, Moczkowska-Wyrwisz M. Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review. Foods 2023; 12:3638. [PMID: 37835291 PMCID: PMC10572579 DOI: 10.3390/foods12193638] [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: 09/10/2023] [Revised: 09/28/2023] [Accepted: 09/28/2023] [Indexed: 10/15/2023] Open
Abstract
Marinating is a traditional method of improving the quality of meat, but it has been modified in response to consumer demand for "clean label" products. The aim of this review is to present scientific literature on the natural ingredients contained in marinades, the parameters of the marinating process, and certain mechanisms that bring about changes in meat. A review was carried out of publications from 2000 to 2023 available in Web of Science on the natural ingredients of meat marinades: fruit and vegetables, seasonings, fermented dairy products, wine, and beer. The review showed that natural marinades improve the sensory quality of meat and its culinary properties; they also extend its shelf life. They affect the safety of meat products by limiting the oxidation of fats and proteins. They also reduce biogenic amines and the formation of heterocyclic aromatic amines (HAAs) and polycyclic aromatic hydrocarbons (PAHs). This is possible due to the presence of biologically active substances and competitive microflora from dairy products. However, some marinades, especially those that are acidic, cause a slightly acidic flavour and an unfavourable colour change. Natural compounds in the ingredients of marinades are accepted by consumers. There are no results in the literature on the impact of natural marinades on the nutritional value and health-promoting potential of meat products, so it can be assumed that this is a future direction for scientific research.
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Affiliation(s)
- Agnieszka Latoch
- Department of Animal Food Technology, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland;
| | - Ewa Czarniecka-Skubina
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 166 Nowoursynowska St., 02-787 Warsaw, Poland;
| | - Małgorzata Moczkowska-Wyrwisz
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 166 Nowoursynowska St., 02-787 Warsaw, Poland;
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Bukvicki D, D’Alessandro M, Rossi S, Siroli L, Gottardi D, Braschi G, Patrignani F, Lanciotti R. Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review. Foods 2023; 12:3288. [PMID: 37685221 PMCID: PMC10486891 DOI: 10.3390/foods12173288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 08/24/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
The use of plant extracts (e.g., essential oils and their active compounds) represents an interesting alternative to chemical additives and preservatives applied to delay the alteration and oxidation of foods during their storage. Essential oils (EO) are nowadays considered valuable sources of food preservatives as they provide a healthier alternative to synthetic chemicals while serving the same purpose without affecting food quality parameters. The natural antimicrobial molecules found in medicinal plants represent a possible solution against drug-resistant bacteria, which represent a global health problem, especially for foodborne infections. Several solutions related to their application on food have been described, such as incorporation in active packaging or edible film and direct encapsulation. However, the use of bioactive concentrations of plant derivatives may negatively impact the sensorial characteristics of the final product, and to solve this problem, their application has been proposed in combination with other hurdles, including biocontrol agents. Biocontrol agents are microbial cultures capable of producing natural antimicrobials, including bacteriocins, organic acids, volatile organic compounds, and hydrolytic enzymes. The major effect of bacteriocins or bacteriocin-producing LAB (lactic acid bacteria) on food is obtained when their use is combined with other preservation methods. The combined use of EOs and biocontrol agents in fruit and vegetables, meat, and dairy products is becoming more and more important due to growing concerns about potentially dangerous and toxic synthetic additives. The combination of these two hurdles can improve the safety and shelf life (inactivation of spoilage or pathogenic microorganisms) of the final products while maintaining or stabilizing their sensory and nutritional quality. This review critically describes and collects the most updated works regarding the application of EOs in different food sectors and their combination with biocontrol agents and bacteriocins.
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Affiliation(s)
- Danka Bukvicki
- Faculty of Biology, Institute of Botany and Botanical Garden ‘Jevremovac’, University of Belgrade, Takovska 43, 11000 Belgrade, Serbia;
| | - Margherita D’Alessandro
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
| | - Samantha Rossi
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
| | - Lorenzo Siroli
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
| | - Davide Gottardi
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
- Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, 47521 Cesena, Italy
| | - Giacomo Braschi
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
| | - Francesca Patrignani
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
- Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, 47521 Cesena, Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
- Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, 47521 Cesena, Italy
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Djenane D, Ben Miri Y, Ariño A. Use of Algerian Type Ras El-Hanout Spices Mixture with Marination to Increase the Sensorial Quality, Shelf Life, and Safety of Whole Rabbit Carcasses under Low-O 2 Modified Atmosphere Packaging. Foods 2023; 12:2931. [PMID: 37569200 PMCID: PMC10418402 DOI: 10.3390/foods12152931] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2023] [Revised: 07/29/2023] [Accepted: 07/30/2023] [Indexed: 08/13/2023] Open
Abstract
This study aimed to evaluate the effect of combined treatments with Ras El-Hanout spices mixture and marinade solution containing extra virgin olive oil, onion, garlic, and concentrated lemon juice on sensorial quality, shelf life, and safety of whole rabbit carcasses under low-O2 modified atmosphere packaging (MAP). The values of pH, water holding capacity, shear force, thiobarbituric acid reactive substances, total volatile basic nitrogen, color (CIE L*a*b*), sensorial tests, and spoilage microorganisms were determined in rabbit meat at 0, 5, 10, 15, and 20 days during a retail display at 7 ± 1 °C. The results indicated that the marination process using the Ras El-Hanout blend of spices improved the water-holding capacity of meat maintaining optimum pH values. This combined treatment delayed the growth of major spoilage microorganisms, lipid oxidation, protein degradation, and undesirable color changes compared to unmarinated samples from the fifth to the twentieth day of retail exposure. The shelf life of rabbit carcasses under low-O2 MAP could be extended to 20 days of retail display, while rabbit carcasses under aerobic display presented a shorter shelf life of 5 to 10 days. Instrumental and sensorial tests showed that low-O2 MAP enhanced the tenderness of whole rabbit carcasses, with those marinated with Ras El-Hanout being the most positively perceived by the panelists. Marination also inhibited the pathogen Campylobacter jejuni, thus increasing the microbiological safety of the packaged product. The overall results indicated that low-O2 MAP combined with the Ras El-Hanout spice blend and marinade solution may represent a promising strategy for retail establishments to improve the quality, shelf life, and safety of rabbit carcasses.
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Affiliation(s)
- Djamel Djenane
- Food Quality and Food Safety Research Laboratory, Department of Food Sciences, Mouloud Mammeri University, P.O. Box 17, Tizi Ouzou 15000, Algeria;
| | - Yamina Ben Miri
- Food Quality and Food Safety Research Laboratory, Department of Food Sciences, Mouloud Mammeri University, P.O. Box 17, Tizi Ouzou 15000, Algeria;
- Department of Biochemistry and Microbiology, Faculty of Sciences, Mohamed Boudiaf University, P.O. Box 166, M’sila 28000, Algeria
| | - Agustín Ariño
- Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, 50013 Zaragoza, Spain;
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Marmion M, Soro AB, Whyte P, Scannell AG. Green label marinades: A solution to salmonella and campylobacter in chicken products? Heliyon 2023; 9:e17655. [PMID: 37483745 PMCID: PMC10362192 DOI: 10.1016/j.heliyon.2023.e17655] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 06/03/2023] [Accepted: 06/25/2023] [Indexed: 07/25/2023] Open
Abstract
Introduction The presence of meat-borne pathogens entering the home remains a concern for consumers, despite advances made in improving antimicrobial interventions and systems within the processing line. Naturally antibacterial food ingredients including citrus juice and essential oils have been proven to inhibit the proliferation of microbial growth with varying success. Aims This study aims to investigate the antimicrobial and sensory effects of mixtures of essential oils, fruit juices and herbs at established Minimum Inhibitory Concentrations (MICs) for their biopreservative effect on general microbiota of chicken and against chicken challenged with selected pathogenic/surrogate microorganisms. Materials and methods Three marinade compositions were designed for use on chicken meat; lemon juice, thyme oil and black pepper (M1), lime juice, lemongrass oil and chilli paste (M2), and olive oil, oregano oil, basil oil and garlic paste (M3). These marinades were assessed for antibacterial effects against Salmonella enterica, Campylobacter jejuni and Listeria innocua on marinaded chicken drumsticks stored in aerobic conditions at 4 °C. Consumer tasting sessions were also conducted with a small focus group using selected final marinades. Results M1 and M2 were effective at significantly reducing initial pathogen carriage from 6 Log CFU/g to 2 Log CFU/g on refrigerated chicken meat as well as increasing the shelf-life of the product during cold-storage from 2 days to 7 days. However, consumer studies indicate that the flavours these marinades impart to treated products can be strong. Conclusion These findings indicate that these designed marinades have shown excellent potential to improve food safety as well as shelf-life for the consumer, particularly in settings where food safety is often compromised such as barbecuing or in care settings. However, further recipe optimisation is required to make these marinades acceptable to consumers.
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Affiliation(s)
- Maitiú Marmion
- UCD School of Agriculture and Food Science, Ireland
- UCD Centre for Food Safety, Ireland
| | | | - Paul Whyte
- UCD School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland
| | - Amalia G.M. Scannell
- UCD School of Agriculture and Food Science, Ireland
- UCD Institute of Food and Health, Ireland
- UCD Centre for Food Safety, Ireland
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Wang W, Li T, Chen J, Ye Y. Inhibition of Salmonella Enteritidis by Essential Oil Components and the Effect of Storage on the Quality of Chicken. Foods 2023; 12:2560. [PMID: 37444298 PMCID: PMC10341335 DOI: 10.3390/foods12132560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 06/26/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023] Open
Abstract
This research investigates the antibacterial potential of plant essential oil components including thymol, carvacrol, citral, cinnamaldehyde, limonene, and β-pinene against Salmonella Enteritidis (S. Enteritidis). Through the determination of minimum inhibitory concentration, three kinds of natural antibacterial agents with the best inhibitory effect on S. Enteritidis were determined, namely thymol (128 μg/mL), carvacrol (256 μg/mL), and cinnamaldehyde (128 μg/mL). Physical, chemical, microbial, and sensory characteristics were regularly monitored on days 0, 2, 4, and 6. The findings of this study reveal that both thymol at MIC of 128 μg/mL and carvacrol at MIC of 256 μg/mL not only maintained the sensory quality of chicken, but also decreased the pH, moisture content, and TVB-N value. Additionally, thymol, carvacrol and cinnamaldehyde successfully inhibited the formation of S. Enteritidis biofilm, thereby minimizing the number of S. Enteritidis and the total aerobic plate count in chicken. Hence, thymol, carvacrol, and cinnamaldehyde have more effective inhibitory activities against S. Enteritidis, which can effectively prevent the spoilage of chicken and reduce the loss of its functional components.
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Affiliation(s)
- Wu Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; (T.L.); (J.C.); (Y.Y.)
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Chung SY, Cho TJ, Yu H, Park SG, Kim SR, Kim SA, Rhee MS. Efficacy of combined caprylic acid and thymol treatments for inactivation of Listeria monocytogenes on enoki mushrooms in household and food-service establishments. Food Res Int 2023; 166:112601. [PMID: 36914348 DOI: 10.1016/j.foodres.2023.112601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 02/07/2023] [Accepted: 02/14/2023] [Indexed: 02/18/2023]
Abstract
Raw enoki mushroom is a high-risk vector for listeriosis, which led to foodborne outbreaks resulting in four deaths in the United States in 2020. This study aimed to investigate the washing method for the inactivation of L. monocytogenes in enoki mushrooms for household and food service establishments. Five methods of washing fresh agricultural products without using disinfectants were selected: (1) rinsing under running water (2 L/min, 10 min), (2-3) dipping in water (200 ml/20 g) at 22 or 40 °C for 10 min, and using (4) 10% NaCl or (5) 5% vinegar at 22 °C for 10 min. The antibacterial efficacy of each washing method along with the final rinse was tested with enoki mushrooms inoculated with a 3-strain cocktail of L. monocytogenes (ATCC 19111, 19115, 19117; ca. 6 log CFU/g). The 5% vinegar showed a significant difference in antibacterial effect compared to the other treatments except 10% NaCl (P < 0.05), with the maximum elimination of L. monocytogenes by 1.23 log CFU/g. Therefore, a disinfectant for enoki mushrooms that can complement the commonly used washing method was developed using antimicrobials (caprylic acid, CA: 0, 0.20, 0.40%; thymol, TM: 0, 0.075, 0.15%). By combined treatment of 0.40% CA and 0.15% TM at 22 °C for 10 min, L. monocytogenes was completely inactivated (>5.55 log reduction CFU/g) and did not recover after enrichment, although individual treatments of antimicrobials showed low bactericidal effects of <1.50 log reduction CFU/g. The bacterial membrane disintegration induced by the disinfectant was analyzed through flow cytometry. Additionally, the sensory scores (odor and appearance) and color parameters (L*, a*, and b*) of enoki mushrooms treated with the disinfectant were not significantly different from those of enoki mushrooms washed with water (P > 0.05). Our findings suggest a washing disinfectant consisting of low concentrations of CA and TM with synergistic antibacterial effects without quality deterioration that can ensure the safe consumption of raw enoki mushrooms in homes and food service establishments.
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Affiliation(s)
- Seo Young Chung
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, South Korea
| | - Tae Jin Cho
- Department of Food and Biotechnology, College of Science and Technology, Korea University, Sejong 30019, South Korea
| | - Hary Yu
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, South Korea
| | - Seon Gyeong Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, South Korea
| | - Se-Ri Kim
- Microbial Safety Division, National Institute of Agricultural Sciences, Rural Development Administration, Wanju-gun 55365, Jeollabuk-do, South Korea
| | - Sun Ae Kim
- Department of Food Science and Biotechnology, Ewha Womans University, Seoul 02841, South Korea
| | - Min Suk Rhee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, South Korea.
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11
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da Silva JL, Vieira BS, Carvalho FT, Carvalho RCT, Figueiredo EEDS. Salmonella Behavior in Meat during Cool Storage: A Systematic Review and Meta-Analysis. Animals (Basel) 2022; 12:2902. [PMID: 36359027 PMCID: PMC9657669 DOI: 10.3390/ani12212902] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 10/09/2022] [Accepted: 10/17/2022] [Indexed: 11/16/2022] Open
Abstract
The aim of the present study was to investigate Salmonella behavior in meat stored in cool conditions (between 0 °C and 7.5 °C), by employing a systematic review and meta-analysis. The data were obtained from research articles published in SciELO, PubMed, the Web of Science, and Scopus databases. The results of the retrieved studies were obtained from meat (beef, chicken, pork, poultry, and turkey), fish, shellfish, and broth media samples The data were extracted as sample size (n), initial concentration (Xi), final concentration (Xf), standard deviation (SD), standard error (SE), and microbial behavior effects (reduction or growth). A meta-analysis was carried out using the metaphor package from R software. A total of 654 articles were initially retrieved. After applying the exclusion criteria, 83 articles were selected for the systematic review, and 61 of these were used for the meta-analysis. Most studies were conducted at 0 °C to 4.4 °C storage temperatures under normal atmosphere package conditions. Salmonella Typhimurium, S. Enteritidis, and a cocktail (strain mixture) were inoculated at 5.0 and 6.0 log CFU mL−1. Articles both with and without the addition of antimicrobial compounds were found. Salmonella concentration decreases were observed in most studies, estimated for all study combinations as −0.8429 ± 0.0931 log CFU g−1 (95% CI; −1.0254, −0.6604) (p < 0.001), varying for each subgroup analysis. According to this survey, Salmonella concentration decreases are frequent during cool storage, although concentration increases and no bacterial inactivation were observed in some studies.
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Affiliation(s)
- Jorge Luiz da Silva
- Federal Institute of Education, Science and Technology of Mato Grosso (IFMT), Cuiabá 78106-970, Brazil
| | - Bruno Serpa Vieira
- Federal Institute of Education, Science and Technology of Mato Grosso (IFMT), Alta Floresta 78106-970, Brazil
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12
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Posgay M, Greff B, Kapcsándi V, Lakatos E. Effect of Thymus vulgaris L. essential oil and thymol on the microbiological properties of meat and meat products: A review. Heliyon 2022; 8:e10812. [PMID: 36247140 PMCID: PMC9562244 DOI: 10.1016/j.heliyon.2022.e10812] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 06/10/2022] [Accepted: 09/23/2022] [Indexed: 01/06/2023] Open
Abstract
Since foodborne diseases are often considered as one of the biggest public health threats worldwide, effective preservation strategies are needed to inhibit the growth of undesirable microorganisms in food commodities. Up to now, several techniques have been adopted for the production of safe and high-quality products. Although the traditional methods can improve the reliability, safety, and shelf-life of food, some of them cannot be applied without rising health concerns. Thereby, the addition of various phytochemicals has gained much attention during the last decades, especially for meat products that may be contaminated with pathogenic and spoilage organisms. Thyme (Thymus vulgaris L.), as an important medicinal and culinary herb, is a promising source of bioactive compounds that have a great impact on the microbiological stability of meat by suppressing the undesirable microflora. However, the use of these antimicrobials is still facing difficulties due to their aromatic properties and variable efficacy against targeted species. In this paper, we provide an overview on the potential effects of thyme essential oil (EO) and thymol as bio-preservative agents in meat products. Furthermore, this paper provides insights into the limitations and current challenges of the addition of EOs and their constituents to meat commodities and suggests viable solutions that can improve the applicability of these phytochemicals.
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Affiliation(s)
- Miklós Posgay
- Department of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, 15-17 Lucsony Street, 9200 Mosonmagyaróvár, Hungary
| | - Babett Greff
- Department of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, 15-17 Lucsony Street, 9200 Mosonmagyaróvár, Hungary
| | - Viktória Kapcsándi
- Department of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, 15-17 Lucsony Street, 9200 Mosonmagyaróvár, Hungary
| | - Erika Lakatos
- Department of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, 15-17 Lucsony Street, 9200 Mosonmagyaróvár, Hungary
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13
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Souza RLD, Dantas AGB, Melo CDO, Felício IM, Oliveira EE. Nanotechnology as a tool to improve the biological activity of carvacrol: A review. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2022.103834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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14
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Salman ASM, Hussain A, Sultana S, Bhattacharjee D, Jafor Bapary MA, Ahmmed MK, Islam J, Sayeed A. Effect of Storage Conditions on the Quality Attributes of Value-added Cutlets Produced from Low-cost Silver Carp ( Hypophthalmichthys molitrix). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2060054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- A. S. M. Salman
- Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet, Bangladesh
| | - Ashraf Hussain
- Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet, Bangladesh
| | - Soma Sultana
- Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet, Bangladesh
| | - Debarshi Bhattacharjee
- Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet, Bangladesh
- Department of Agricultural Sciences, Texas State University, San Marcos, Texas, USA
| | - Mohammad Abu Jafor Bapary
- Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet, Bangladesh
| | - Mirja Kaizer Ahmmed
- Department of Food Sciences, University of Otago, Dunedin, New Zealand
- Department of Fishing and Post-harvest Technology, Chittagong Veterinary and Animal Sciences University, Khulshi, Bangladesh
| | - Jakiul Islam
- Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet, Bangladesh
- Faculty of Biology and Chemistry, University of Bremen, Bremen, Germany
| | - Abu Sayeed
- Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet, Bangladesh
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15
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Reis DR, Ambrosi A, Luccio MD. Encapsulated essential oils: a perspective in food preservation. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100126] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
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16
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Effect of Essential Oils and Vacuum Packaging on Spoilage-Causing Microorganisms of Marinated Camel Meat during Storage. Foods 2021; 10:foods10122980. [PMID: 34945531 PMCID: PMC8701313 DOI: 10.3390/foods10122980] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2021] [Revised: 11/09/2021] [Accepted: 11/18/2021] [Indexed: 11/29/2022] Open
Abstract
The use of essential oils (EOs) and/or vacuum packaging (VP) with meats could increase product shelf-life. However, no studies investigating the effect of EOs and VP on camel meat background microbiota have been conducted previously. The study aimed to analyze the antimicrobial effect of essential oils (EOs) carvacrol (CA), cinnamaldehyde (CI), and thymol (TH) at 1 or 2% plus vacuum packaging (VP) on the growth of spoilage-causing microorganisms in marinated camel meat chunks during storage at 4 and 10 °C. VP is an effective means to control spoilage in unmarinated camel meat (CM) and marinated camel meat (MCM) compared to aerobic packaging (AP). However, after EO addition to MCM, maximum decreases in spoilage-causing microorganisms were observed under AP on day 7. Increasing the temperature from 4 to 10 °C under AP increased the rate of spoilage-causing bacterial growth in CM and MCM; however, EOs were more effective at 10 °C. At 10 °C the maximum reductions in total mesophilic plate counts, yeast and molds, mesophilic lactic Acid bacteria, Enterobacteriaceae, and Pseudomonas spp. were 1.2, 1.4, 2.1, 3.1, and 4.8 log CFU/g, respectively. Incorporating EOs at 2% in MCM, held aerobically under temperature abuse conditions, delayed spoilage.
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17
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İnci̇li̇ GK, Aydemi̇r ME, Akgöl M, Kaya B, Kanmaz H, Öksüztepe G, Hayaloğlu AA. Effect of Rheum ribes L. juice on the survival of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Typhimurium and chemical quality on vacuum packaged raw beef. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112016] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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18
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Gargi A, Sengun IY. Marination liquids enriched with probiotics and their inactivation effects against food-borne pathogens inoculated on meat. Meat Sci 2021; 182:108624. [PMID: 34273762 DOI: 10.1016/j.meatsci.2021.108624] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2021] [Revised: 06/30/2021] [Accepted: 07/07/2021] [Indexed: 11/18/2022]
Abstract
The aim of the study was to develop marination liquids (MLs) enriched with probiotics (Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus or their combination) to improve the safety and sensory quality of meat during marination. The total acidity, total phenolic content, antioxidant and antimicrobial activities of MLs were in the range of 0.70-0.92 g tartaric acid/100 mL, 331.00-513.80 mg GAE/L, 71.10%-93.37% and 6.50-10.00 mm, respectively. At the end of the marination, the numbers of Escherichia coli O157: H7, Listeria monocytogenes and Salmonella Typhimurium on meat samples (≅6 log CFU/g) were decreased in the range of 0.7-2.7, 2.1-3.3 and 0.8-2.0 log CFU/g, respectively, depending on the type of ML and the treatment time used. Additionally, meat sample marinated with MLs containing L. casei was the most preferred sample in terms of appearance, color, flavor and general acceptability. These results showed that the existing effects of koruk juice were increased by probiotics.
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Affiliation(s)
- Ahmet Gargi
- Ege University, Engineering Faculty, Food Engineering Department, Izmir, Turkey
| | - Ilkin Yucel Sengun
- Ege University, Engineering Faculty, Food Engineering Department, Izmir, Turkey.
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19
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Lopes SM, da Silva DC, Tondo EC. Bactericidal effect of marinades on meats against different pathogens: a review. Crit Rev Food Sci Nutr 2021; 62:7650-7658. [PMID: 33905272 DOI: 10.1080/10408398.2021.1916734] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Marinades are seasoned liquids used to improve tenderness, palatability, flavor, color and/or texture of different meats. In addition to contribute to the sensory characteristics, marinates can inactivate food microorganism as well. The purpose of this study was to assess the current state of knowledge regarding the effect of marinades on meats and important food pathogens. Using a systematic review of literature, different types of marinades were evaluated, identifying its ingredients, concentrations, temperature, marinating time and their effect on Salmonella, Escherichia coli, Listeria monocytogenes, Campylobacter and Vibrio. Findings demonstrated that the use of marinades on meats not only prevents the growth of pathogens but also inactivates food pathogens. Most marinades were able to reduce < 3 log CFU/g of pathogens, and Vibrio populations demonstrated the highest reductions (> 4 log CFU/g). The pH was the most pronounced parameter influencing the pathogens inactivation, however, ingredients and storage temperature also affected pathogen reduction in marinades.
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Affiliation(s)
- Stefani Machado Lopes
- Laboratório de Microbiologia e Controle de Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (ICTA/UFRGS), Porto Alegre, RS, Brazil
| | - Danielle Carmo da Silva
- Laboratório de Microbiologia e Controle de Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (ICTA/UFRGS), Porto Alegre, RS, Brazil
| | - Eduardo César Tondo
- Laboratório de Microbiologia e Controle de Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (ICTA/UFRGS), Porto Alegre, RS, Brazil
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20
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Zhou Y, Wang X, Chen Y, Yuan B. Effects of different paprikas on the quality characteristics and volatile flavor components of spiced beef. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15353] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yajun Zhou
- College of Food Science and Engineering Jilin University Changchun China
| | - Xuesong Wang
- College of Food Science and Engineering Jilin University Changchun China
| | - Yan Chen
- College of Food Science and Engineering Jilin University Changchun China
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21
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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.
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22
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Natural Plant-Derived Chemical Compounds as Listeria monocytogenes Inhibitors In Vitro and in Food Model Systems. Pathogens 2020; 10:pathogens10010012. [PMID: 33375619 PMCID: PMC7823385 DOI: 10.3390/pathogens10010012] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 12/07/2020] [Accepted: 12/22/2020] [Indexed: 01/08/2023] Open
Abstract
Listeria monocytogenes is a foodborne pathogen, sporadically present in various food product groups. An illness caused by the pathogen, named listeriosis, has high fatality rates. Even though L. monocytogenes is resistant to many environmental factors, e.g., low temperatures, low pH and high salinity, it is susceptible to various natural plant-derived antimicrobials (NPDA), including thymol, carvacrol, eugenol, trans-cinnamaldehyde, carvone S, linalool, citral, (E)-2-hexenal and many others. This review focuses on identifying NPDAs active against L. monocytogenes and their mechanisms of action against the pathogen, as well as on studies that showed antimicrobial action of the compounds against the pathogen in food model systems. Synergistic action of NDPA with other factors, biofilm inhibition and alternative delivery systems (encapsulation and active films) of the compounds tested against L. monocytogenes are also summarized briefly.
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23
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Yousefi M, Khorshidian N, Hosseini H. Potential Application of Essential Oils for Mitigation of Listeria monocytogenes in Meat and Poultry Products. Front Nutr 2020; 7:577287. [PMID: 33330578 PMCID: PMC7732451 DOI: 10.3389/fnut.2020.577287] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Accepted: 10/21/2020] [Indexed: 01/23/2023] Open
Abstract
One of the most important challenges in the food industry is to provide healthy and safe food. Therefore, it is not possible to achieve this without different processes and the use of various additives. In order to improve safety and extend the shelf life of food products, various synthetic preservatives have been widely utilized by the food industry to prevent growth of spoilage and pathogenic microorganisms. On the other hand, consumers' preference to consume food products with natural additives induced food industries to use natural-based preservatives in their production. It has been observed that herbal extracts and their essential oils could be potentially considered as a replacement for chemical antimicrobials. Antimicrobial properties of plant essential oils are derived from some main bioactive components such as phenolic acids, terpenes, aldehydes, and flavonoids that are present in essential oils. Various mechanisms such as changing the fatty acid profile and structure of cell membranes and increasing the cell permeability as well as affecting membrane proteins and inhibition of functional properties of the cell wall are effective in antimicrobial activity of essential oils. Therefore, our objective is to revise the effect of various essential oils and their bioactive components against Listeria monocytogenes in meat and poultry products.
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Affiliation(s)
- Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Nasim Khorshidian
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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24
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Motta Felício I, Limongi de Souza R, de Oliveira Melo C, Gervázio Lima KY, Vasconcelos U, Olímpio de Moura R, Eleamen Oliveira E. Development and characterization of a carvacrol nanoemulsion and evaluation of its antimicrobial activity against selected food-related pathogens. Lett Appl Microbiol 2020; 72:299-306. [PMID: 33037668 DOI: 10.1111/lam.13411] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 10/03/2020] [Accepted: 10/05/2020] [Indexed: 12/18/2022]
Abstract
Carvacrol has been recognized as an efficient growth inhibitor of food pathogens. However, carvacrol oil is poorly water-soluble and can be oxidized, decomposed or evaporated when exposed to the air, light, or heat. To overcome these limitations, a carvacrol nanoemulsion was developed and its antimicrobial activity against food pathogens evaluated in this study. The nanoemulsion containing 3% carvacrol oil, 9% surfactants (HLB 11) and 88% water, presented good stability over a period of 90 days. In general, the carvacrol nanoemulsion (MIC: 256 µg ml-1 for E. coli and Salmonella spp., 128 µg ml-1 for Staphylococcus aureus and Pseudomonas aeruginosa) exhibited improved antimicrobial activity compared to the free oil. The carvacrol nanoemulsion additionally displayed bactericidal activity against Escherichia coli, P. aeruginosa and Salmonella spp. Therefore, the results of this study indicated that carvacrol oil nanoemulsions can potentially be incorporated into food formulations, wherein their efficacy for the prevention and control of microbial growth could be evaluated.
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Affiliation(s)
- I Motta Felício
- Laboratory of Synthesis and Drug Delivery, State University of Paraíba, Paraíba, Brazil
| | - R Limongi de Souza
- Laboratory of Synthesis and Drug Delivery, State University of Paraíba, Paraíba, Brazil
| | - C de Oliveira Melo
- Laboratory of Synthesis and Drug Delivery, State University of Paraíba, Paraíba, Brazil
| | - K Y Gervázio Lima
- Laboratório de Microbiologia Ambiental, Federal University of Paraíba, Paraíba, Brazil
| | - U Vasconcelos
- Laboratório de Microbiologia Ambiental, Federal University of Paraíba, Paraíba, Brazil
| | - R Olímpio de Moura
- Laboratory of Synthesis and Drug Delivery, State University of Paraíba, Paraíba, Brazil
| | - E Eleamen Oliveira
- Laboratory of Synthesis and Drug Delivery, State University of Paraíba, Paraíba, Brazil
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25
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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.
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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
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Sengun IY, Kilic G, Ozturk B. The effects of koruk products used as marination liquids against foodborne pathogens (Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Typhimurium) inoculated on poultry meat. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110148] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Sengun IY, Yildiz Turp G, Cicek SN, Avci T, Ozturk B, Kilic G. Assessment of the effect of marination with organic fruit vinegars on safety and quality of beef. Int J Food Microbiol 2020; 336:108904. [PMID: 33129004 DOI: 10.1016/j.ijfoodmicro.2020.108904] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 09/26/2020] [Accepted: 09/28/2020] [Indexed: 01/21/2023]
Abstract
The aim of the present study was to determine the effects of organic fruit vinegars (blackberry, pomegranate, rosehip, and grape) used as marination liquids (MLs) on food-borne pathogens inoculated on beef, as well as on the quality characteristics (physical, chemical, microbiological and sensory properties) of beef during marination process at 4 °C for 24 h. In the first part of the study, meat samples separately inoculated with Salmonella Typhimurium, Listeria monocytogenes and Escherichia coli O157:H7 (≅6 log CFU/mL) were marinated in four different MLs and the count of S. Typhimurium, L. monocytogenes and E. coli O157:H7 on samples decreased in the range of 1.040-1.225, 1.420-1.913 and 1.232-1.435 log CFU/g, respectively. Marination with rosehip vinegar (MLR) was determined as the most effective treatment against all pathogens. In the second part of the study, proximate composition, color parameters, cooking yield, marinate absorption, pH, texture profile, aerobic plate count and sensory properties of marinated meat samples were determined. The moisture content of the samples marinated with grape vinegar (MLG) (73.50%) was found lower than of the samples marinated with other formulations (in the range of 75.95-76.65%) (P < 0.05). Marination by various MLs resulted in significant differences between the L*, a* and b* values of meat samples (P < 0.05). The hardness value of the samples was decreased by marination with MLR (P < 0.05) and was determined as 25.70 N. There were no significant differences between the meat samples marinated with the four different MLs in terms of cooking yield, marinate absorption and pH (P > 0.05). Aerobic plate count was reduced in the range of 0.589-0.950 log CFU/g for 24 h marination (P > 0.05). The highest sensory evaluation scores in terms of flavor were determined in meat samples marinated with MLG (P > 0.05). Therefore, different fruit vinegars used as MLs improved the safety and quality of meat at different levels.
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Affiliation(s)
- Ilkin Yucel Sengun
- Ege University, Engineering Faculty, Food Engineering Department, Izmir, Turkey.
| | - Gulen Yildiz Turp
- Ege University, Engineering Faculty, Food Engineering Department, Izmir, Turkey
| | - Seyma Nur Cicek
- Ege University, Engineering Faculty, Food Engineering Department, Izmir, Turkey
| | - Tugce Avci
- Ege University, Engineering Faculty, Food Engineering Department, Izmir, Turkey
| | - Berna Ozturk
- Ege University, Engineering Faculty, Food Engineering Department, Izmir, Turkey
| | - Gulden Kilic
- Ege University, Engineering Faculty, Food Engineering Department, Izmir, Turkey
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Antimicrobial effect of thymol and carvacrol added to a vinegar-based marinade for controlling spoilage of marinated beef (Shawarma) stored in air or vacuum packaging. Int J Food Microbiol 2020; 332:108769. [PMID: 32622249 DOI: 10.1016/j.ijfoodmicro.2020.108769] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2020] [Revised: 06/03/2020] [Accepted: 06/22/2020] [Indexed: 11/23/2022]
Abstract
Controlling spoilage of the popular ethnic marinated beef "Shawarma" is crucial to achieve high quality, extend shelf-life, reduce food waste and meet the need of the globalized supply chain. Active essential oil (EO) components (thymol and carvacrol) were added at 0.4% and 0.8% (w/w) to preserve marinated beef, stored under aerobic or vacuum packaging. Microbiological and sensory (odor) parameters were assessed during 21 days at 4 °C. The treatments with higher EO concentration achieved higher antimicrobial activity than the lower ones and significantly reduced the mesophilic total viable count (TVC), lactic acid bacteria (LAB), Brochothrix thermosphacta, Pseudomonas spp., total coliforms, Escherichia coli, yeasts and molds. The higher EO concentration extended the microbiological shelf-life by 6 days, as judged by TVC and compared to the controls (aerobic and vacuum packaging) but was unacceptable sensorially. The lower EO concentration increased the microbiological shelf-life by 3 days and the sensorial shelf-life by 9 and > 12 days, under aerobic and vacuum conditions, respectively.
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Bhagat M, Sangral M, Kumar A, Rather RA, Arya K. Chemical, biological and in silico assessment of Ocimum viride essential oil. Heliyon 2020; 6:e04209. [PMID: 32613108 PMCID: PMC7322124 DOI: 10.1016/j.heliyon.2020.e04209] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2019] [Revised: 01/15/2020] [Accepted: 06/09/2020] [Indexed: 02/01/2023] Open
Abstract
AIMS Ocimum viride Willd. (family: Lamiaceae) is a member of the genus Ocimum, an aromatic annual and perennial herb with numerous culinary, horticultural and ethno-medicinal benefits. This study aims to explore the chemical properties of leaf essential oil (EO) from Ocimum viride and to evaluate its antimicrobial and anticancer potential. MAIN METHODS Characterization of essential oil was done by GCMS, antimicrobial by agar well diffusion methods, in vitro cytotoxicity evaluation by MTT assay, cell death analysis was done by DNA fragmentation, cell cycle analysis, nuclear morphology analysis and molecular docking studies were also conducted. KEY FINDINGS Essential oil from aerial parts (leaf) of Ocimum viride revealed high content of oxygenated monoterpenes, notably thymol (~50%) and γ-terpinene (~18%). Further, antibacterial analysis showed that among all the evaluated bacterial species EO showed highest sensitivity against the Bacillus subtilis and was also found most effective against HT-29 colon cancer cell line with IC50 value of ~0.034 ± 0.001μL/mL. Mechanistic studies revealed that EO inhibits the growth of HT-29 colon cancer cells probably through induction of irreparable DNA damage leading to subsequent cell death in apoptotic manner. Molecular docking analysis also supports the in vitro studies conducted by indicating the interaction of thymol with Sec A protein of Bacillus subtilis cell wall as well as with Beclin protein responsible for apoptotic corpse clearance. SIGNIFICANCE Taken together, our results indicate that EO possesses potent antimicrobial and anticancer properties, and may find applications as effective antibacterial and in cancer therapeutics.
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Affiliation(s)
- Madhulika Bhagat
- School of Biotechnology, University of Jammu, Jammu, 180006, India
| | - Monica Sangral
- School of Biotechnology, University of Jammu, Jammu, 180006, India
| | - Ajay Kumar
- School of Biotechnology, University of Jammu, Jammu, 180006, India
| | - Rafiq A. Rather
- School of Biotechnology, University of Jammu, Jammu, 180006, India
| | - Khushboo Arya
- Department of Biochemistry, Lucknow University, Uttar Pradesh, 226003, India
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Sedaghat Doost A, Nikbakht Nasrabadi M, Kassozi V, Nakisozi H, Van der Meeren P. Recent advances in food colloidal delivery systems for essential oils and their main components. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.037] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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31
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Assessment of the microbiological quality and safety of marinated chicken products from Greek retail outlets. Int J Food Microbiol 2020; 320:108506. [DOI: 10.1016/j.ijfoodmicro.2019.108506] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2019] [Revised: 12/30/2019] [Accepted: 12/31/2019] [Indexed: 02/07/2023]
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32
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Cho TJ, Park SM, Yu H, Seo GH, Kim HW, Kim SA, Rhee MS. Recent Advances in the Application of Antibacterial Complexes Using Essential Oils. Molecules 2020; 25:molecules25071752. [PMID: 32290228 PMCID: PMC7181228 DOI: 10.3390/molecules25071752] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2020] [Revised: 04/06/2020] [Accepted: 04/07/2020] [Indexed: 11/16/2022] Open
Abstract
Although antibacterial spectrum of essential oils (EOs) has been analyzed along with consumers’ needs on natural biocides, singular treatments generally require high concentration of EOs and long-term exposures to eliminate target bacteria. To overcome these limitations, antibacterial complex has been developed and this review analyzed previous reports regarding the combined antibacterial effects of EOs. Since unexpectable combined effects (synergism or antagonism) can be derived from the treatment of antibacterial complex, synergistic and antagonistic combinations have been identified to improve the treatment efficiency and to avoid the overestimation of bactericidal efficacy, respectively. Although antibacterial mechanism of EOs is not yet clearly revealed, mode of action regarding synergistic effects especially for the elimination of pathogens by using low quantity of EOs with short-term exposure was reported. Whereas comprehensive analysis on previous literatures for EO-based disinfectant products implies that the composition of constituents in antibacterial complexes is variable and thus analyzing the impact of constituting substances (e.g., surfactant, emulsifier) on antibacterial effects is further needed. This review provides practical information regarding advances in the EO-based combined treatment technologies and highlights the importance of following researches on the interaction of constituents in antibacterial complex to clarify the mechanisms of antibacterial synergism and/or antagonism.
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Affiliation(s)
- Tae Jin Cho
- Department of Food and Biotechnology, College of Science and Technology, Korea University, 2511, Sejong-ro, Sejong 30019, Korea;
| | - Sun Min Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Korea; (S.M.P.); (H.Y.); (G.H.S.); (H.W.K.)
| | - Hary Yu
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Korea; (S.M.P.); (H.Y.); (G.H.S.); (H.W.K.)
| | - Go Hun Seo
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Korea; (S.M.P.); (H.Y.); (G.H.S.); (H.W.K.)
| | - Hye Won Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Korea; (S.M.P.); (H.Y.); (G.H.S.); (H.W.K.)
| | - Sun Ae Kim
- Department of Food Science and Engineering, Ewha Womans University, Seoul 03760, Korea;
| | - Min Suk Rhee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Korea; (S.M.P.); (H.Y.); (G.H.S.); (H.W.K.)
- Correspondence: ; Tel.: +82-2-3290-3058
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Sodium chloride significantly enhances the bactericidal actions of carvacrol and thymol against the halotolerant species Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109015] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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34
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Efficiency of marination liquids prepared with koruk (Vitis vinifera L.) on safety and some quality attributes of poultry meat. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108317] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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35
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González-Pérez C, Tanori-Cordova J, Aispuro-Hernández E, Vargas-Arispuro I, Martínez-Téllez M. Morphometric parameters of foodborne related-pathogens estimated by transmission electron microscopy and their relation to optical density and colony forming units. J Microbiol Methods 2019; 165:105691. [DOI: 10.1016/j.mimet.2019.105691] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Revised: 08/15/2019] [Accepted: 08/15/2019] [Indexed: 12/21/2022]
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36
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Shrestha S, Wagle B, Upadhyay A, Arsi K, Donoghue D, Donoghue A. Carvacrol antimicrobial wash treatments reduce Campylobacter jejuni and aerobic bacteria on broiler chicken skin. Poult Sci 2019; 98:4073-4083. [DOI: 10.3382/ps/pez198] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Accepted: 03/21/2019] [Indexed: 12/21/2022] Open
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37
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Ozturk B, Sengun IY. Inactivation effect of marination liquids prepared with koruk juice and dried koruk pomace on Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes inoculated on meat. Int J Food Microbiol 2019; 304:32-38. [DOI: 10.1016/j.ijfoodmicro.2019.05.013] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2019] [Revised: 05/15/2019] [Accepted: 05/16/2019] [Indexed: 01/07/2023]
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38
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Kwon SA, Song WJ, Kang DH. Combination effect of saturated or superheated steam and lactic acid on the inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes on cantaloupe surfaces. Food Microbiol 2019; 82:342-348. [PMID: 31027792 DOI: 10.1016/j.fm.2019.03.012] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2018] [Revised: 03/07/2019] [Accepted: 03/08/2019] [Indexed: 12/14/2022]
Abstract
The purpose of this study was to evaluate the effectiveness of the combination treatment of lactic acid immersion and saturated or superheated steam (SHS) on inactivation of foodborne pathogens on cantaloupes. Saturated steam (SS) treatments were performed at 100 °C, while SHS treatments were delivered at either 150 or 200 °C. Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes-inoculated cantaloupes were exposed to 2% lactic acid or sterile distilled water for 1 min followed by a maximum of 20 s of SS or SHS. Populations of each of the three pathogens on cantaloupes were reduced to under the detection limit (1.0 log CFU/cm2) after the combination treatment of 2% lactic acid and 200 °C steam for 20 s. To compare the effect of the lactic acid treatment method, we conducted spray application with 2% lactic acid combined with SS or SHS treatment; however, no significant log reduction differences were found between immersion and spraying techniques. After combination treatment of cantaloupes for 20 s, color and maximum load values (a characteristic of texture) were not significantly different from those of untreated controls. The results of this study suggest that the combination treatment of lactic acid and SHS can be used as an antimicrobial intervention for cantaloupes without inducing quality deterioration.
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Affiliation(s)
- Sun-Ah Kwon
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, Republic of Korea
| | - Won-Jae Song
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, Republic of Korea
| | - Dong-Hyun Kang
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, Republic of Korea.
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39
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Combined Effect of High Pressure Processing with Enterocins or Thymol on the Inactivation of Listeria monocytogenes and the Characteristics of Sliced Dry-cured Ham. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2212-4] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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40
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Shahbazi Y, Shavisi N. Chitosan Coatings Containing Mentha spicata Essential Oil and Zinc Oxide Nanoparticle for Shelf Life Extension of Rainbow Trout Fillets. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1518945] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Yasser Shahbazi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran
| | - Nassim Shavisi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran
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Jung Y, Rupert CL, Chapman B, Porto Fett ACS, Luchansky JB. Assessment of Microbiological Safety and Quality of Marinades Used To Treat Beef and That Were Collected over a 12-Month Period from Specialty Retailers Near Raleigh, North Carolina. J Food Prot 2018; 81:490-496. [PMID: 29474151 DOI: 10.4315/0362-028x.jfp-17-396] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2017] [Accepted: 11/01/2017] [Indexed: 11/11/2022]
Abstract
In total, 115 marinade samples (58 fresh marinades and 57 spent marinades) were collected over 12 months from specialty retailers (four individual stores) near Raleigh, NC. These marinades were screened for total mesophilic aerobic plate count (M-APC), total psychrotrophic aerobic plate count (P-APC), and Enterobacteriaceae. These marinades were also screened for the seven regulated serogroups of Shiga toxin-producing Escherichia coli. Stores A and B used immersion to marinade raw beef cuts, whereas stores C-1 and C-2 used vacuum tumbling. In general, marinade temperatures at the stores ranged from 1.8 to 6.6°C, and beef cuts were marinated from a few minutes to up to 3 days. Regardless of the process used to marinade meat, levels of M-APC and P-APC in fresh marinades ranged from 3.4 to 4.7 and 1.4 to 1.8 log CFU/mL, respectively, whereas Enterobacteriaceae were not detected in any fresh marinades, even after enrichment. However, levels of M-APC, P-APC, and Enterobacteriaceae in spent marinades collected from stores C-1 and C-2 (ca. 3.6 to 7.1 log CFU/mL) were significantly higher (P < 0.05) compared with levels of these same types of bacteria enumerated from spent marinades collected at stores A and B (ca. ≤0.7 to 4.9 log CFU/mL). None of the 115 marinade samples tested positive for Shiga toxin-producing E. coli by using a BAX system real-time PCR assay. No significant (P > 0.05) association was observed between microbial levels (i.e., M-APC, P-APC, and Enterobacteriaceae) and the temperature or duration of the marination process. Levels of M-APC, P-APC, and Enterobacteriaceae in spent marinades were significantly affected by the marination method (P < 0.05), with levels, in general, being higher in marinades used for tumbling. Thus, retailers must continue to keep marinade solutions and meat at a safe temperature (i.e., ≤4°C) and to properly and frequently sanitize the equipment and environment in both the processing area and deli case.
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Affiliation(s)
- Yangjin Jung
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038
| | - Christopher L Rupert
- Department Agricultural and Human Sciences, North Carolina State University, Raleigh, North Carolina 27695, USA
| | - Benjamin Chapman
- Department Agricultural and Human Sciences, North Carolina State University, Raleigh, North Carolina 27695, USA
| | - Anna C S Porto Fett
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038
| | - John B Luchansky
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038
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42
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Carvalho RI, de Jesus Medeiros AS, Chaves M, de Souza EL, Magnani M. Lipids, pH, and Their Interaction Affect the Inhibitory Effects of Carvacrol against Salmonella Typhimurium PT4 and Escherichia coli O157:H7. Front Microbiol 2018; 8:2701. [PMID: 29379491 PMCID: PMC5775232 DOI: 10.3389/fmicb.2017.02701] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2017] [Accepted: 12/26/2017] [Indexed: 01/23/2023] Open
Abstract
Although carvacrol (CAR) is considered an alternative antimicrobial for use in food, few is known about the influence of food-related parameters on its inhibitory effects against pathogens. This study assessed the influence of different amounts of proteins, using beef extract (BE) as a protein-rich source, lipids (LIP), using sunflower oil as a LIP-rich source, and pH values or their interaction on the inhibitory effects of CAR against Salmonella Typhimurium PT4 (ST) and Escherichia coli O157:H7 (EC). The specific maximum growth rate (μmax) and lag phase duration (λ) of the test pathogens when exposed to CAR in media with different amounts of BE (4, 6, and 8 g/100 mL), LIP (3.75, 5, and 6.25 mL/100 mL), and pH values (5, 5.5, and 6) were determined. The viable counts of the tested pathogens in media that promoted the highest and lowest μmax in the presence of CAR were monitored during 24 h. The lowest μmax of ST and EC exposed to 2.4 μL/mL (-1.29 and -0.82 log CFU/mL/h, respectively) or 4.8 μL/mL CAR (-1.44 and -2.17 log CFU/mL/h, respectively) were observed in media with the highest LIP amount (6.25 mL/100 mL) and pH value (pH 6). For both SE and EC, the longest λ (> 2 h) was verified in media where these pathogens showed the lowest μmax. These data indicate that the concomitant increase in LIP amounts and pH values affected positively the CAR inhibitory effects against the target pathogens. CAR (2.4 or 4.8 μL/mL) failed to inhibit the increase in ST and EC counts in media where the highest μmax values were previously observed. On the contrary, CAR inhibited the increase of ST counts (final counts 5 log CFU/mL) and decreased the EC counts (final counts 3.5 log CFU/mL) in media where the lowest μmax values were observed. These results show that the inhibitory effects of CAR on ST and EC in food matrices could be affected as a function of the interaction of LIP amounts and pH values.
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Affiliation(s)
- Rhayane I. Carvalho
- Laboratório de Processos Microbianos em Alimentos, Departamento de Engenharia de Alimentos, Universidade Federal da Paraíba, Paraíba, Brazil
| | - Andrea S. de Jesus Medeiros
- Laboratório de Microbiologia de Alimentos, Departamento de Nutrição, Centro de Ciências da Saúde, Universidade Federal da Paraíba, Paraíba, Brazil
| | - Maísa Chaves
- Laboratório de Processos Microbianos em Alimentos, Departamento de Engenharia de Alimentos, Universidade Federal da Paraíba, Paraíba, Brazil
| | - Evandro L. de Souza
- Laboratório de Microbiologia de Alimentos, Departamento de Nutrição, Centro de Ciências da Saúde, Universidade Federal da Paraíba, Paraíba, Brazil
| | - Marciane Magnani
- Laboratório de Processos Microbianos em Alimentos, Departamento de Engenharia de Alimentos, Universidade Federal da Paraíba, Paraíba, Brazil
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Kim NH, Lee NY, Kim MG, Kim HW, Cho TJ, Joo IS, Heo EJ, Rhee MS. Microbiological criteria and ecology of commercially available processed cheeses according to the product specification and physicochemical characteristics. Food Res Int 2018; 106:468-474. [PMID: 29579949 DOI: 10.1016/j.foodres.2018.01.014] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2017] [Revised: 01/06/2018] [Accepted: 01/09/2018] [Indexed: 11/25/2022]
Abstract
Although global cheese manufacturers release a variety of products onto the market, research on the microbiological quality and safety of cheese has focused mainly on conventional cheeses made from milk. Here, this study aimed to investigate commercially processed cheese products produced by mixing conventional cheeses after melting. Two approaches were used: a summary and comparison of legal definitions and standards/regulations regarding the microbiological criteria used by major cheese traders in the global market (Australia/New Zealand, China, European Union, Japan, Mexico, Republic of Korea, and the United States) and a comprehensive microbiological analysis of commercial products (n = 800), along with an assessment of salinity, pH, water activity, and heating conditions. The results of the literature search showed that major importing countries (China, Japan, Mexico, and the Republic of Korea) have stricter microbiological criteria for commercially available cheese products than major exporters (Australia/New Zealand, EU, and the USA). The former set limits with respect to the number of total coliforms in the product. Microbiological analyses were designed according to global standards and recommendations. No test sample contained detectable levels of Clostridium perfringens, enterohemorrhagic Escherichia coli, Listeria monocytogenes, Salmonella, or Staphylococcus aureus. In addition, no coliform bacteria (including E. coli) were detected. Overall, 79.9% of the samples contained detectable aerobic plate counts (1.0-7.8 log CFU/g); these levels varied significantly according to product type (grated cheese > chunks; cream cheese > portions or sliced) (p < .05). There was no significant association between microbe levels and salinity, water activity, pH, and heating conditions. The results can be used to develop a comprehensive database about commercially processed cheese products available in the global market and, as such, may be helpful for both national authorities and cheese manufacturers when considering novel strategic management plans for microbiological quality and safety.
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Affiliation(s)
- Nam Hee Kim
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Na Young Lee
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Min Gyu Kim
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Hye Won Kim
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Tae Jin Cho
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - In Sun Joo
- Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, Chungcheongbuk-do 28159, Republic of Korea
| | - Eun Jung Heo
- Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, Chungcheongbuk-do 28159, Republic of Korea
| | - Min Suk Rhee
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
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Shelf-life extension and quality attributes of sauced silver carp fillet: A comparison among direct addition, edible coating and biodegradable film. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.068] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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45
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Miladi H, Zmantar T, Kouidhi B, Al Qurashi YMA, Bakhrouf A, Chaabouni Y, Mahdouani K, Chaieb K. Synergistic effect of eugenol, carvacrol, thymol, p-cymene and γ-terpinene on inhibition of drug resistance and biofilm formation of oral bacteria. Microb Pathog 2017; 112:156-163. [DOI: 10.1016/j.micpath.2017.09.057] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2017] [Revised: 09/25/2017] [Accepted: 09/26/2017] [Indexed: 02/07/2023]
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46
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Kim NH, Cho TJ, Rhee MS. Sodium Chloride Does Not Ensure Microbiological Safety of Foods: Cases and Solutions. ADVANCES IN APPLIED MICROBIOLOGY 2017; 101:1-47. [PMID: 29050664 DOI: 10.1016/bs.aambs.2017.05.001] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Addition of salt or salt-containing water to food is one of the oldest and most effective preservation methods in history; indeed, salt-cured foods are generally recognized as microbiologically safe due to their high salinity. However, a number of microbiological risks remain. The microbiological hazards and risks associated with salt-cured foods must be addressed more in-depth as they are likely to be underestimated by previous studies. This review examined a number of scientific reports and articles about the microbiological safety of salt-cured foods, which included salted, brined, pickled, and/or marinated vegetables, meat, and seafood. The following subjects are covered in order: (1) clinical cases and outbreaks attributed to salt-cured foods; (2) the prevalence of foodborne pathogens in such foods; (3) the molecular, physiological, and virulent responses of the pathogens to the presence of NaCl in both laboratory media and food matrices; (4) the survival and fate of microorganisms in salt-cured foods (in the presence/absence of additional processes); and (5) the interaction between NaCl and other stressors in food processes (e.g., acidification, antimicrobials, drying, and heating). The review provides a comprehensive overview of potentially hazardous pathogens associated with salt-cured foods and suggests further research into effective intervention techniques that will reduce their levels in the food chain.
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Affiliation(s)
- Nam Hee Kim
- Department of Biotechnology, Korea University, Seoul, Republic of Korea
| | - Tae Jin Cho
- Department of Biotechnology, Korea University, Seoul, Republic of Korea
| | - Min Suk Rhee
- Department of Biotechnology, Korea University, Seoul, Republic of Korea
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