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Choi YH, Park JH, Kang MS, Yoon Y, Ha SD, Kim HJ. Predictive modeling and probabilistic risk assessment of Clostridium perfringens in hamburgers and sandwiches. Food Sci Biotechnol 2021; 30:1733-1742. [PMID: 34925947 DOI: 10.1007/s10068-021-01000-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 10/14/2021] [Accepted: 10/17/2021] [Indexed: 11/28/2022] Open
Abstract
This study aimed to develop a mathematical model for the survival of Clostridium perfringens in hamburgers and sandwiches and to evaluate their microbial risk. The primary model was developed in hamburgers using 4 strains of C. perfringens at 5, 10, 15, 25 and 37 °C, and the kinetic parameters of the primary model were fitted well with the Weibull model (R 2 ≥ 0.95). The secondary model was developed and validated in hamburgers and sandwiches using the Davey model, which was evaluated by B f , A f , and RMSE values within the acceptable range. A probabilistic risk model was developed and simulated using @Risk program to estimate the probability of infection (P inf ) of C. perfringens based on the data on prevalence (n = 100), time, temperature, and consumption of hamburgers and sandwiches (150.00 ± 20.96 g). Based on the simulation model, the mean C. perfringens exposure dose was 0.00976 CFU/g, and the estimated mean P inf was 1.78 × 10-13, which was very low in comparison with the current available data. The proposed model and the result can thus be useful to establish risk management options and microbial criteria for C. perfringens contamination in hamburgers and sandwiches. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-021-01000-z.
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Affiliation(s)
- Yun Hui Choi
- Research Group of Consumer Safety, Korea Food Research Institute, Wanju, 55365 Republic of Korea
| | - Jin Hwa Park
- Research Group of Consumer Safety, Korea Food Research Institute, Wanju, 55365 Republic of Korea
| | - Mi Seon Kang
- Research Group of Consumer Safety, Korea Food Research Institute, Wanju, 55365 Republic of Korea.,Department of Food Biotechnology, University of Science and Technology, Daejeon, 34113 Republic of Korea
| | - Yohan Yoon
- Department of Food and Nutrition, Sookmyung Women's University, Seoul, 04310 Republic of Korea
| | - Sang-do Ha
- Department of Food Science and Technology, Chung-Ang University, Anseong, 456-756 Republic of Korea
| | - Hyun Jung Kim
- Research Group of Consumer Safety, Korea Food Research Institute, Wanju, 55365 Republic of Korea.,Department of Food Biotechnology, University of Science and Technology, Daejeon, 34113 Republic of Korea
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Olanya O, Niemira B, Cassidy J, Boyd G, Uknalis J. Pathogen reduction by predatory bacteria and survival of Bdellovibrio bacteriovorus and Escherichia coli on produce and buffer treated with low-dose gamma radiation. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109630] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Reichel J, Kehrenberg C, Krischek C. UV-C Irradiation of Rolled Fillets of Ham Inoculated with Yersinia enterocolitica and Brochothrix thermosphacta. Foods 2020; 9:foods9050552. [PMID: 32369996 PMCID: PMC7278610 DOI: 10.3390/foods9050552] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 04/17/2020] [Accepted: 04/29/2020] [Indexed: 01/27/2023] Open
Abstract
Bacteria on ready-to-eat meat may cause diseases and lead to faster deterioration of the product. In this study, ready-to-eat sliced ham samples were inoculated with Yersinia enterocolitica or Brochothrix thermosphacta and treated with ultraviolet (UV) light. The initial effect of a UV-C irradiation was investigated with doses of 408, 2040, 4080, and 6120 mJ/cm2 and the effect after 0, 7, and 14 days of refrigerated storage with doses of 408 and 4080 mJ/cm2. Furthermore, inoculated ham samples were stored under light and dark conditions after the UV-C treatment to investigate the effect of photoreactivation. To assess the ham quality the parameters color and antioxidant capacity were analyzed during storage. UV-C light reduced Yersinia enterocolitica and Brochothrix thermosphacta counts by up to 1.11 log10 and 0.79 log10 colony forming units/g, respectively, during storage. No photoreactivation of the bacteria was observed. Furthermore, significantly lower a* and higher b* values after 7 and 14 days of storage and a significantly higher antioxidant capacity on day 0 after treatment with 4080 mJ/cm2 were detected. However, there were no other significant differences between treated and untreated samples. Hence, a UV-C treatment can reduce microbial surface contamination of ready-to-eat sliced ham without causing considerable quality changes.
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Affiliation(s)
- Julia Reichel
- Institute for Food Quality and Food Safety, Foundation University of Veterinary Medicine Hannover, Bischofsholer Damm 15, 30173 Hannover, Germany;
| | - Corinna Kehrenberg
- Institute for Veterinary Food Science, Justus-Liebig-University Giessen, Frankfurter Str. 92, 35392 Giessen, Germany;
| | - Carsten Krischek
- Institute for Food Quality and Food Safety, Foundation University of Veterinary Medicine Hannover, Bischofsholer Damm 15, 30173 Hannover, Germany;
- Correspondence: ; Tel.: +49-511-856-7617
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Application of X-ray for inactivation of foodborne pathogens in ready-to-eat sliced ham and mechanism of the bactericidal action. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.09.034] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Osaili TM, Al-Nabulsi AA, Aljaafreh TF. Use of gamma radiation for inactivating Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in tahini halva. Int J Food Microbiol 2018; 278:20-25. [PMID: 29698855 DOI: 10.1016/j.ijfoodmicro.2018.04.029] [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: 01/24/2018] [Revised: 04/11/2018] [Accepted: 04/17/2018] [Indexed: 11/17/2022]
Abstract
Tahini halva is a traditional sweet product that is consumed with bread in different countries. It is a low water activity (aw) product basically made by mixing and cooking tahini, sugar, citric acid and Saponaria officinalis root extract together. Tahini halva maybe contaminated with foodborne pathogens during any stage of production from tahini and other raw ingredients, workers, environment or contact surfaces. The objectives of the study were to i) investigate the efficacy of gamma radiation to inactivate Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in tahini halva, ii) evaluate the effect of pre-irradiation storage (0, 7 and 30 days at 21 °C) of tahini halva on the sensitivity of these microorganisms toward gamma radiation, and iii) evaluate the effect of post-irradiation storage of tahini halva for up to 6 months on the their survival characteristics. Tahini halva samples were inoculated with Salmonella spp., E. coli O157:H7 and L. monocytogenes separately then stored at 21 °C for 0, 7 and 30 days prior to irradiation at 0-4 KGy and for up to 6 months after irradiation at 4 KGy. Salmonella spp. were the most irradiation resistance among the tested microorganisms. Irradiation (0.8-4.0 KGy) reduced the bacteria in samples stored for 0, 7 and 30 days pre-irradiation in the range of 0.43-2.11, 0.45-2.68 and 0.52-2.7 log10 CFU/g for Salmonella spp., 0.55-3.08, 0.66-3.00 and 0.60-2.80 log10 CFU/g for E. coli O157:H7, and 0.69-2.96, 0.86-4.30, 0.62-3.29 log10 CFU/g for L. monocytogenes, respectively. The D10-value, the irradiation dose needed to inactivate 1 log10 of pathogen, was 1.83, 1.47 and 1.50 KGy for Salmonella spp., 1.28, 1.32 and 1.48 KGy for E. coli O157:H7, and 1.33, 0.94 and 1.27 KGy for L. monocytogenes in pre-irradiation stored samples for 0, 7 and 30 days, respectively. Post-irradiation storage was efficient in decreasing the levels of the microorganisms ca. ≥2 log10 CFU/g in the first month and to undetected level after the second month of storage but enrichment results showed that Salmonella spp. and L. monocytogenes were detected in the samples until of the end of storage period. The study demonstrates that gamma radiation can be applied to inactivate of foodborne pathogens in tahini halva. Irradiation dose at 4 KGy can reduce Salmonella spp., E. coli O157:H7 and L. monocytogenes in tahini halva by 2-3 log10 CFU/g. Storage of tahini halva before or after irradiation may reduce the risk of foodborne pathogens in the product.
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Affiliation(s)
- Tareq M Osaili
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, Jordan; Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, United Arab Emirates.
| | - Anas A Al-Nabulsi
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Taqwa F Aljaafreh
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, Jordan
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Jeong SG, Kang DH. Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in ready-to-bake cookie dough by gamma and electron beam irradiation. Food Microbiol 2016; 64:172-178. [PMID: 28213023 DOI: 10.1016/j.fm.2016.12.017] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2016] [Revised: 11/30/2016] [Accepted: 12/23/2016] [Indexed: 11/17/2022]
Abstract
This study was conducted to investigate the efficacy of gamma and electron beam irradiation to inactivate foodborne pathogens in ready-to-bake cookie dough and to determine the effect on quality by measuring color and texture changes. Cookie dough inoculated with Escherichia coli O157:H7, Salmonella Typhimurium, or Listeria monocytogenes was subjected to gamma and electron beam irradiation, with doses ranging from 0 to 3 kGy. As the radiation dose increased, the inactivation effect increased among all tested pathogens. After 3.0 kGy of gamma and electron beam irradiation, numbers of inoculated pathogens were reduced to below the detection limit (1 log CFU/g). The D10-values of E. coli O157:H7, S. Typhimurium, and L. monocytogenes in cookie dough treated with gamma rays were 0.53, 0.51, and 0.71 kGy, respectively, which were similar to those treated by electron beam with the same dose. Based on the D10-value of pathogens in cookie dough, L. monocytogenes showed more resistance to both treatments than did E. coli O157:H7 and S. Typhimurium. Color values and textural characteristics of irradiated cookie dough were not significantly (P > 0.05) different from the control. These results suggest that irradiation can be applied to control pathogens in ready-to-bake cookie dough products without affecting quality.
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Affiliation(s)
- Seul-Gi Jeong
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea
| | - Dong-Hyun Kang
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agriculture 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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Song MA, Park JS, Kim KD, Jeun YC. Effect of X-irradiation on Citrus Canker Pathogen Xanthomonas citri subsp. citri of Satsuma Mandarin Fruits. THE PLANT PATHOLOGY JOURNAL 2015; 31:343-9. [PMID: 26672670 PMCID: PMC4677743 DOI: 10.5423/ppj.oa.06.2015.0106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/08/2015] [Revised: 07/30/2015] [Accepted: 08/06/2015] [Indexed: 06/05/2023]
Abstract
Citrus canker caused by Xanthomonas citri subsp. citri (Xcc) is one of the most important bacterial diseases of citrus. Because citrus canker is not found in many countries including European Union and Australia, Xcc is strictly regulated in order to prevent its spread. In this study, the effects of X-irradiation on Xcc growth either in the suspension or on the surface of citrus fruits were investigated. The suspension containing 1×10(7) cfu/ml of Xcc was irradiated with different absorbed doses of X-irradiation ranging from 50 to 400 Gy. The results showed that Xcc was fully dead at 400 Gy of X-irradiation. To determine the effect of X-irradiation on quarantine, the Xcc-inoculated citrus fruits were irradiated with different X-ray doses at which Xcc was completely inhibited by an irradiation dose of 250 Gy. The D10 value for Xcc on citrus fruits was found to be 97 Gy, indicating the possibility of direct application on citrus quarantine without any side sterilizer. Beside, presence of Xcc on the surface of asymptomatic citrus fruits obtained from citrus canker-infected orchards was noted. It indicated that the exporting citrus fruits need any treatment so that Xcc on the citrus fruits should be completely eliminated. Based on these results, ionizing radiation can be considered as an alternative method of eradicating Xcc for export of citrus fruits.
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Affiliation(s)
- Min-A Song
- Faculty of Bioscience and Industry, College of Applied Life Sciences, Jeju National University, Jeju-do 690-756,
Korea
| | - Jae Sin Park
- Faculty of Bioscience and Industry, College of Applied Life Sciences, Jeju National University, Jeju-do 690-756,
Korea
| | - Ki Deok Kim
- Division of Biotechnology, Korea University, Seoul 136-713,
Korea
| | - Yong Chull Jeun
- Faculty of Bioscience and Industry, College of Applied Life Sciences, Jeju National University, Jeju-do 690-756,
Korea
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Deng W, Wu G, Guo L, Long M, Li B, Liu S, Cheng L, Pan X, Zou L. Effect of Gamma Radiation on <i>Escherichia coli, Salmonella enterica</i> Typhimurium and <i>Aspergillus niger</i> in Peppers. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2015. [DOI: 10.3136/fstr.21.241] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Wenwen Deng
- The Laboratory of Microbiology, Dujiangyan Campus, Sichuan Agricultural University
| | - Guoyan Wu
- The Laboratory of Microbiology, Dujiangyan Campus, Sichuan Agricultural University
- College of Resources and Environment, Sichuan Agricultural University
| | - Lijuan Guo
- The Laboratory of Microbiology, Dujiangyan Campus, Sichuan Agricultural University
- College of Resources and Environment, Sichuan Agricultural University
| | - Mei Long
- The Laboratory of Microbiology, Dujiangyan Campus, Sichuan Agricultural University
- College of Resources and Environment, Sichuan Agricultural University
| | - Bei Li
- The Laboratory of Microbiology, Dujiangyan Campus, Sichuan Agricultural University
| | - Shuliang Liu
- College of Food Science, Sichuan Agricultural University
| | - Lin Cheng
- The Laboratory of Microbiology, Dujiangyan Campus, Sichuan Agricultural University
| | - Xin Pan
- College of Toruism and Urban-Rural Planning, Chengdu University of Technology
| | - Likou Zou
- The Laboratory of Microbiology, Dujiangyan Campus, Sichuan Agricultural University
- College of Resources and Environment, Sichuan Agricultural University
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Ha JW, Kang DH. Inactivation kinetics of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes in ready-to-eat sliced ham by near-infrared heating at different radiation intensities. J Food Prot 2014; 77:1224-8. [PMID: 24988034 DOI: 10.4315/0362-028x.jfp-13-561] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The aim of this study was to investigate the inactivation kinetics of Salmonella enterica serovar Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes on ready-to-eat sliced ham by near-infrared (NIR) heating as a function of the processing parameter, radiation intensity. Precooked ham slices inoculated with the three pathogens were treated at different NIR intensities (ca. 100, 150, and 200 μW/cm(2)/nm). An increase in the applied radiation intensity resulted in a gradual increase of inactivation of all pathogens. The survival curves of the three pathogens exhibited both shoulder and tailing behavior at all light intensities. Among nonlinear models, the Weibull distribution and log-logistic model were used to describe the experimental data, and the statistical results (mean square error and R(2) values) indicated the suitability of the model for prediction. The log-logistic model more accurately described survival curves of the three pathogens than did the Weibull distribution at all radiation intensities. The output of this study and the proposed kinetics model would be beneficial to the deli meat industry for selecting the optimum processing conditions of NIR heating to meet the target pathogen inactivation on ready-to-eat sliced ham.
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Affiliation(s)
- Jae-Won Ha
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Institute of GreenBio Science and Technology, Seoul National University, Seoul 151-921, South Korea
| | - Dong-Hyun Kang
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Institute of GreenBio Science and Technology, Seoul National University, Seoul 151-921, South Korea.
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UV-C radiation as a factor reducing microbiological contamination of fish meal. ScientificWorldJournal 2014; 2014:928094. [PMID: 24578670 PMCID: PMC3918690 DOI: 10.1155/2014/928094] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2013] [Accepted: 10/28/2013] [Indexed: 11/17/2022] Open
Abstract
Fish meals, added to feeds as a source of protein, may contain pathogenic bacteria. Therefore, effective methods for their sanitizing, such as UV-C radiation, are needed to minimize the epidemiological risk. The objective of this study was to evaluate the effect of UV-C radiation on the sanitary state of fish meals. The research materials included salmon and cod meals. Samples of the fish meals were inoculated with suspensions of Salmonella, E. coli, enterococci, and C. sporogenes spores and exposed to the following surface UV-C fluencies: 0-400 J·m⁻² for bacteria and 0-5000 J·m⁻² for spores. For the vegetative forms, the highest theoretical lethal UV-C dose, ranging from 670.99 to 688.36 J·m⁻² depending on the meal type, was determined for Salmonella. The lowest UV-C fluency of 363.34-363.95 J·m⁻² was needed for the inactivation of Enterococcus spp. Spores were considerably more resistant, and the UV-C doses necessary for inactivation were 159571.1 J·m⁻² in salmon meal and 66836.9 J·m⁻² in cod meal. The application of UV-C radiation for the sanitization of fish meals proved to be a relatively effective method for vegetative forms of bacteria but was practically ineffective for spores.
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Ahn JJ, Akram K, Kwak JY, Jeong MS, Kwon JH. Reliable screening of various foodstuffs with respect to their irradiation status: A comparative study of different analytical techniques. Radiat Phys Chem Oxf Engl 1993 2013. [DOI: 10.1016/j.radphyschem.2013.05.020] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Tesfai AT, Beamer SK, Matak KE, Jaczynski J. Radioresistance development of DNA repair deficient Escherichia coli DH5α in ground beef subjected to electron beam at sub-lethal doses. Int J Radiat Biol 2011; 87:571-8. [PMID: 21627563 DOI: 10.3109/09553002.2011.565400] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
PURPOSE Electron beam (e-beam) efficiently and non-thermally inactivates microorganisms in food by lethal DNA changes (direct effects) and free radicals from water radiolysis (in-direct effects). Non-pathogenic Escherichia coli DH5α (α substrain of DH5 described by Hanahan 1985 , 'DH' stands for Douglas Hanahan) is a microorganism that lacks DNA repair capability, resulting in high radiosensitivity. Studying microbial inactivation of E. coli DH5α repeatedly subjected to sub-lethal e-beam in ground beef may enhance understanding of microbial radioresistance. The objective of this study was to determine if repetitive processing with e-beam at sub-lethal doses increases D-value (e-beam dose required to inactivate one log of microbial population) of E. coli DH5α in ground beef. MATERIALS AND METHODS Survivors from the highest e-beam dose were isolated and incubated in ground beef for the next cycle of e-beam processing. Five cycles were conducted. To acclimatise E. coli DH5α, first two cycles used low doses. D-values were determined following the third cycle. RESULTS D-values increased (p < 0.05) significantly with each cycle. Thus, E. coli DH5α has a capability to develop greater radioresistance under these experimental conditions. Following the third cycle D-values were 0.32 ± 0.006 and 0.32 ± 0.002 kGy for survivors enumerated on non-selective and selective media, respectively; the fourth cycle 0.39 ± 0.007 and 0.40 ± 0.019 kGy; and the fifth cycle 0.46 ± 0.006 and 0.46 ± 0.020 kGy. D-values on non-selective and selective media were similar (p > 0.05) indicating absence of cell recovery in E. coli DH5α. CONCLUSIONS E. coli DH5α increases radioresistance to e-beam as a result of repetitive exposure to sub-lethal doses despite its DNA repair deficiency.
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Affiliation(s)
- Adiam T Tesfai
- Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV 26508, USA
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14
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Statement summarising the Conclusions and Recommendations from the Opinions on the Safety of Irradiation of Food adopted by the BIOHAZ and CEF Panels. EFSA J 2011. [DOI: 10.2903/j.efsa.2011.2107] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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Sommers CH, Rajkowski KT. Radiation inactivation of foodborne pathogens on frozen seafood products. J Food Prot 2011; 74:641-4. [PMID: 21477481 DOI: 10.4315/0362-028x.jfp-10-419] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Foodborne illness due to consumption of contaminated seafood is, unfortunately, a regular occurrence in the United States. Ionizing (gamma) radiation can effectively inactivate microorganisms and extend the shelf life of seafood. In this study, the ability of gamma irradiation to inactivate foodborne pathogens surface inoculated onto frozen seafood (scallops, lobster meat, blue crab, swordfish, octopus, and squid) was investigated. The radiation D(10)-values (the radiation dose needed to inactivate 1 log unit of a microorganism) for Listeria monocytogenes, Staphylococcus aureus, and Salmonella inoculated onto seafood samples that were then frozen and irradiated in the frozen state (-20°C) were 0.43 to 0.66, 0.48 to 0.71, and 0.47 to 0.70 kGy, respectively. In contrast, the radiation D(10)-value for the same pathogens suspended on frozen pork were 1.26, 0.98, and 1.18 kGy for L. monocytogenes, S. aureus, and Salmonella, respectively. The radiation dose needed to inactivate these foodborne pathogens on frozen seafood is significantly lower than that for frozen meat or frozen vegetables.
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Affiliation(s)
- Christopher H Sommers
- U.S. Department of Agriculture, Agricultural Research Service, Food Safety Intervention Technologies Research Unit, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
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SOMMERS CHRISTOPHERH, SCULLEN OJOSEPH, SITES JOSEPHE. INACTIVATION OF FOODBORNE PATHOGENS ON FRANKFURTERS USING ULTRAVIOLET LIGHT AND GRAS ANTIMICROBIALS. J Food Saf 2010. [DOI: 10.1111/j.1745-4565.2010.00232.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Chun H, Kim J, Chung K, Won M, Song KB. Inactivation kinetics of Listeria monocytogenes, Salmonella enterica serovar Typhimurium, and Campylobacter jejuni in ready-to-eat sliced ham using UV-C irradiation. Meat Sci 2009; 83:599-603. [DOI: 10.1016/j.meatsci.2009.07.007] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2009] [Revised: 07/10/2009] [Accepted: 07/13/2009] [Indexed: 10/20/2022]
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Sommers CH, Cooke PH, Fan X, Sites JE. Ultraviolet light (254 nm) inactivation of Listeria monocytogenes on frankfurters that contain potassium lactate and sodium diacetate. J Food Sci 2009; 74:M114-9. [PMID: 19397726 DOI: 10.1111/j.1750-3841.2009.01081.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Listeria monocytogenes, a psychrotrophic foodborne pathogen, is an occasional postprocess contaminant on ready-to-eat meat (RTE) products including frankfurters. Ultraviolet C light (UVC) is an FDA-approved technology for the decontamination of food surfaces. In this study, the ability of UVC to inactivate L. monocytogenes on frankfurters that contained potassium lactate (PL) and sodium diacetate (SDA), either before or after packaging, was investigated. UVC irradiation of frankfurters that were surface-inoculated with L. monocytogenes resulted in a 1.31, 1.49, and 1.93 log reduction at doses of 1, 2, and 4 J/cm(2), respectively. UVC treatment had no effect on frankfurter color or texture at UVC doses up to 4 J/cm(2). Frankfurter meat treated with UVC doses up to 16 J/cm(2) did not increase mutagenesis in bacterial or human cells, either with or without exogenous metabolic activation. UVC treatment of single-layer frankfurter packs at a dose of 2 J/cm(2) resulted in a 0.97 (+/- 0.14) log reduction of L. monocytogenes. Following 8 wk of refrigerated storage L. monocytogenes levels decreased by only 0.65 log in non-UVC-treated frankfurter packs compared with 2.5 log in the UVC-treated packs. Because the numbers of L. monocytogenes associated with contaminations of ready-to-eat meats are typically very low, the use of UVC in combination with potassium lactate and sodium diacetate has the potential to reduce the number of frankfurter recalls and foodborne illness outbreaks.
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Affiliation(s)
- C H Sommers
- Eastern Regional Research Center, Agricultural Research Service, U.S. Dept. of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
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Araújo M, Duarte R, Silva P, Marchioni E, Villavicencio A. Application of the microbiological method DEFT/APC to detect minimally processed vegetables treated with gamma radiation. Radiat Phys Chem Oxf Engl 1993 2009. [DOI: 10.1016/j.radphyschem.2009.04.015] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Sommers CH, Cooke PH. Inactivation of avirulent Yersinia pestis in Butterfield's phosphate buffer and frankfurters by UVC (254 nm) and gamma radiation. J Food Prot 2009; 72:755-9. [PMID: 19435223 DOI: 10.4315/0362-028x-72.4.755] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Yersinia pestis is the causative agent of plague. Although rare, pharyngeal plague in humans has been associated with consumption or handling of meat prepared from infected animals. The risks of contracting plague from consumption of deliberately contaminated food are currently unknown. Gamma radiation is a penetrating form of electromagnetic radiation, and UVC radiation is used for decontamination of liquids or food surfaces. Gamma radiation D10-values (the radiation dose needed to inactivate 1 log unit pathogen) were 0.23 (+/-0.01) and 0.31 (+/-0.03) kGy for avirulent Y. pestis inoculated into Butterfield's phosphate buffer and onto frankfurter surfaces, respectively, at 0 degree C. A UVC radiation dose of 0.25 J/cm2 inactivated avirulent Y. pestis suspended in Butterfield's phosphate buffer. UVC radiation doses of 0.5 to 4.0 J/cm2 inactivated 0.97 to 1.20 log units of the Y. pestis surface inoculated onto frankfurters. A low gamma radiation dose of 1.6 kGy could provide a 5-log reduction and a UVC radiation dose of 1 to 4 J/cm2 would provide a 1-log reduction of Y. pestis surface inoculated onto frankfurters. Y. pestis was capable of growth on frankfurters during refrigerated storage (10 degrees C). Gamma radiation of frankfurters inhibited the growth of Y. pestis during refrigerated storage, and UVC radiation delayed the growth of Y. pestis.
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Affiliation(s)
- Christopher H Sommers
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
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Jin T, Liu L, Sommers CH, Boyd G, Zhang H. Radiation sensitization and postirradiation proliferation of Listeria monocytogenes on ready-to-eat deli meat in the presence of pectin-nisin films. J Food Prot 2009; 72:644-9. [PMID: 19343957 DOI: 10.4315/0362-028x-72.3.644] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
In this study, the ability of pectin-nisin films in combination with ionizing radiation to eliminate Listeria monocytogenes and inhibit its postirradiation proliferation was evaluated. Pectin films containing 0.025% nisin were made by extrusion. The surface of a ready-to-eat turkey meat sample was inoculated with L. monocytogenes at 10(6) CFU/cm2 and covered with a piece of pectin-nisin film. The samples were vacuum packaged and irradiated at 0, 1, and 2 kGy. The treated samples were stored at 10 degrees C and withdrawn at 0, 1, 2, 4, and 8 weeks for microbial analysis. Reductions in L. monocytogenes viability of 1.42, 1.56, 2.85, 3.78, and 5.36 log CFU/cm2 were achieved for the treatments of 1 kGy, pectin-nisin film, 2 kGy, 1 kGy plus pectin-nisin film, and 2 kGy plus pectin-nisin film, respectively. The greatest reduction (5.5 log CFU/cm2) was observed at 1 week for the 2 kGy plus pectin-nisin film treatment, suggesting that nisin was further released from the film to the surface of meat samples. Pectin-nisin films used in this study did not prevent but did significantly slow (P < 0.05) the proliferation of the L. monocytogenes cells that survived irradiation during 8 weeks of storage at 10 degrees C. These data indicate the potential use of pectin-nisin films alone or in combination with ionizing radiation for preventing listeriosis due to postprocessing contamination of ready-to-eat meat products.
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Affiliation(s)
- Tony Jin
- I Food Safety Intervention Technologies Research Unit, U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
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Sinanoglou VJ, Konteles S, Batrinou A, Mantis F, Sflomos K. Effects of gamma radiation on microbiological status, fatty acid composition, and color of vacuum-packaged cold-stored fresh pork meat. J Food Prot 2009; 72:556-63. [PMID: 19343944 DOI: 10.4315/0362-028x-72.3.556] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Pork meat samples were inoculated with high or low levels (10(6) or 10(3) CFU/g) of Salmonella Enteritidis, vacuum packaged, exposed to gamma radiation (1.0, 2.5, and 4.7 kGy), and stored for 1 month at 4 +/- 1 degrees C. In highly contaminated samples, the target strain was completely eliminated only by the 4.7 kGy radiation dose, whereas in samples at the lower contamination level, 2.5 kGy was sufficient to eliminate Salmonella Enteritidis. The highest of the applied radiation doses reduced the aerobic microflora and extended the sample's refrigeration shelf life by at least 2 weeks. The fatty acid profile of pork meat was not significantly affected by any of the applied radiation doses. Irradiation increased the proportion of saturated fatty acids (SFA) and decreased the content of the polyunsaturated fatty acids (P < 0.05). Irradiation also affected negatively the proportions of the nutritional indexes omega-6/omega-3, SFA/monounsaturated fatty acids, and SFA/polyunsaturated fatty acids. The proportion of the trans fatty acids C18:1omega-9 t9 and C18:2 t9,t12 in the total fatty acids was nearly doubled (90 and 86%, respectively) in the samples that had been exposed to 4.7 kGy. None of the applied radiation doses changed the lightness (L* value) of the meat, but redness (a*) and yellowness (b*) increased, particularly for the samples treated with 4.7 kGy.
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Affiliation(s)
- Vassilia J Sinanoglou
- Department of Food Technology, Technological Educational Institution of Athens, Ag. Spyridonos, 12210 Egaleo, Greece.
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Shathele M. Effects of Gamma Irradiation on Fungal Growth and Associated Pathogens. ACTA ACUST UNITED AC 2009. [DOI: 10.3923/rjet.2009.94.100] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Sommers C, Rajkowski K. Inactivation of Escherichia coli JM109, DH5α, and O157:H7 Suspended in Butterfield's Phosphate Buffer by Gamma Irradiation. J Food Sci 2008; 73:M87-90. [DOI: 10.1111/j.1750-3841.2007.00647.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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SOMMERS CHRISTOPHERH, NIEMIRA BRENDANA. EFFECT OF TEMPERATURE ON THE RADIATION RESISTANCE OF YERSINIA PESTIS SUSPENDED IN RAW GROUND PORK. J Food Saf 2007. [DOI: 10.1111/j.1745-4565.2007.00082.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Aymerich T, Picouet PA, Monfort JM. Decontamination technologies for meat products. Meat Sci 2007; 78:114-29. [PMID: 22062101 DOI: 10.1016/j.meatsci.2007.07.007] [Citation(s) in RCA: 184] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2007] [Revised: 07/04/2007] [Accepted: 07/09/2007] [Indexed: 10/23/2022]
Abstract
Consumers demand high quality, natural, nutritious, fresh appearance and convenient meat products with natural flavour and taste and an extended shelf-life. To match all these demands without compromising safety, in the last decades alternative non-thermal preservation technologies such as HHP, irradiation, light pulses, natural biopreservatives together with active packaging have been proposed and further investigated. They are efficient to inactivate the vegetative microorganisms, most commonly related to food-borne diseases, but not spores. The combination of several non-thermal and thermal preservation technologies under the so-called hurdle concept has also been investigated in order to increase their efficiency. Quick thermal technologies such as microwave and radiofrequency tunnels or steam pasteurization bring new possibilities to the pasteurization of meat products especially in ready to eat meals. Their application after final packaging will prevent further cross-contamination during post-processing handling. The benefits of these new technologies and their limitations in an industrial application will be presented and discussed.
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Affiliation(s)
- T Aymerich
- IRTA, Finca Camps i Armet, E-17121 Monells, Girona, Spain
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Wang YC, Hsu HW. Inhibitory effect of Melastoma candidum D. Don acetone extract on foodborne pathogenic bacteria survival in food products. J Food Prot 2007; 70:1600-6. [PMID: 17685331 DOI: 10.4315/0362-028x-70.7.1600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Melastoma candidum D. Don, a Taiwanese folk medicinal plant, has high levels of antibacterial and bactericidal activity. Our aim was to determine whether and to what extent an acetone extract of this plant inhibits the growth of foodborne pathogenic bacteria. M. candidum acetone extract had marked inhibitory effect on test bacteria introduced into sliced pork, which was then stored at 4 degrees C. At the end of storage (day 12), the bacterial concentrations dropped by 1.59 to 2.91 log CFU/g compared with the control. In steamed rice stored at 30 degrees C, a 0.2% extract decreased initial (before storage) concentrations of Bacillus cereus from 2.01 log CFU/g to an undetectable level, which remained for at least 24 h. After 72 to 168 h of storage, test bacterial concentrations were reduced by 2.59 to 5.66 log CFU/g. In fresh noodles stored at 30 degrees C, both initial and final bacterial concentrations were decreased. At the end of storage (72 to 168 h), test bacteria concentrations were reduced by 1.85 to 2.88 log CFU/g. Overall, M. candidum acetone extract had an inhibitory effect on foodborne pathogenic bacteria in different food model systems.
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Affiliation(s)
- Y C Wang
- Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung 402, Taiwan, Republic of China.
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Osaili T, Shaker R, Abu Al-Hasan A, Ayyash M, Martin E. Inactivation of Enterobacter sakazakii in Infant Milk Formula by Gamma Irradiation: Determination of D10-Value. J Food Sci 2007; 72:M85-8. [DOI: 10.1111/j.1750-3841.2007.00303.x] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Sommers CH, Boyd G. Radiation sensitivity and postirradiation growth of foodborne pathogens on a ready-to-eat frankfurter on a roll product in the presence of modified atmosphere and antimicrobials. J Food Prot 2006; 69:2436-40. [PMID: 17066924 DOI: 10.4315/0362-028x-69.10.2436] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Intervention technologies including ionizing radiation, antimicrobials, and modified atmospheres (MA) can be used to inhibit the growth of or inactivate foodborne pathogens on complex ready-to-eat foods such as sandwiches. However, the effect of these technologies when used in combination (the hurdle concept) on the survival of foodborne pathogens is unknown. The ability of ionizing radiation to inactivate Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Staphylococcus aureus inoculated onto a frankfurter on a roll product containing the antimicrobials sodium diacetate and potassium lactate in the presence of an MA (100% N2, 50% N2 plus 50% CO2, or 100% CO2) was investigated. The radiation resistances (D10-values) of the foodborne pathogens were 0.43 to 0.47 kGy for E. coli O157:H7, 0.61 to 0.71 kGy for Salmonella, 0.53 to 0.57 for L. monocytogenes, and 0.56 to 0.60 for S. aureus. The MA had no effect on the radiation resistance of the pathogens. During a 2-week storage period under mild temperature abuse (10 degrees C), none of the pathogens were able to proliferate on the frankfurter on a roll product, regardless of the MA used. However, application of sublethal doses of ionizing radiation resulted in increased mortality of the gram-positive pathogens L. monocytogenes and S. aureus during the storage period regardless of the MA. Although the pathogens were unable to proliferate on the frankfurter on a roll product during the storage period, application of a postpackaging intervention step was needed to actually inactivate the foodborne pathogens. Ionizing radiation used in combination with sodium diacetate and potassium lactate resulted in additional mortality of L. monocytogenes and S. aureus, independent of the MA, during the 2-week storage period.
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Affiliation(s)
- Christopher H Sommers
- Food Safety Intervention Technologies Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
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