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Kong Q, Zhang H, Gao Q, Xiong X, Li X, Wang D, Wang L, Zheng H, Ren X. Ultraviolet C irradiation enhances the resistance of grape against postharvest black rot (Aspergillus carbonarius) by regulating the synthesis of phenolic compounds. Food Chem 2024; 460:140509. [PMID: 39068797 DOI: 10.1016/j.foodchem.2024.140509] [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: 04/18/2024] [Revised: 07/07/2024] [Accepted: 07/16/2024] [Indexed: 07/30/2024]
Abstract
UV-C irradiation can maintain fruit quality by inducing fruit disease resistance and reducing decay during storage. Grape (Vitis Vinifera L.) was exposed to 2.4 kJ m-2 UV-C irradiation then inoculated with Aspergillus carbonarius to investigate the changes in nutritional quality, defense related substances and enzyme activities. Postharvest UV-C irradiation can increased the levels of defense-related substances and enzyme activities, such as phenols, flavanols, lignin, proline, glutathione, phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), and β-1,3-glucanase (GLU). In addition, Resveratrol plays an important role in grape resistance to A. carbonarius infection through further verification by gene expression levels, the transcription factors VvWRKY24 and VvMYB14 are highly correlated with the regulation of VvSTS gene expression. This study revealed the molecular mechanism of postharvest grape fruit response to UV-C irradiation and the defense mechanism against black rot, and provided a theoretical basis for postharvest grape storage and preservation technology.
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Affiliation(s)
- Qingjun Kong
- Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China; Shaanxi Engineering Laboratory of Food Green Processing and Safety Control, Shaanxi Normal University, Xi'an 710119, Shaanxi, China
| | - Haijue Zhang
- Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China; Shaanxi Engineering Laboratory of Food Green Processing and Safety Control, Shaanxi Normal University, Xi'an 710119, Shaanxi, China
| | - Qingchao Gao
- Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China; Shaanxi Engineering Laboratory of Food Green Processing and Safety Control, Shaanxi Normal University, Xi'an 710119, Shaanxi, China
| | - Xiaolin Xiong
- Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China; Shaanxi Engineering Laboratory of Food Green Processing and Safety Control, Shaanxi Normal University, Xi'an 710119, Shaanxi, China
| | - Xue Li
- Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China; Shaanxi Engineering Laboratory of Food Green Processing and Safety Control, Shaanxi Normal University, Xi'an 710119, Shaanxi, China
| | - Di Wang
- Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China; Shaanxi Engineering Laboratory of Food Green Processing and Safety Control, Shaanxi Normal University, Xi'an 710119, Shaanxi, China
| | - Longfei Wang
- Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China; Shaanxi Engineering Laboratory of Food Green Processing and Safety Control, Shaanxi Normal University, Xi'an 710119, Shaanxi, China
| | - Haoxiang Zheng
- Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China; Shaanxi Engineering Laboratory of Food Green Processing and Safety Control, Shaanxi Normal University, Xi'an 710119, Shaanxi, China
| | - Xueyan Ren
- Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China; Shaanxi Engineering Laboratory of Food Green Processing and Safety Control, Shaanxi Normal University, Xi'an 710119, Shaanxi, China.
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Lagarda-Clark EA, Goulet C, Duarte-Sierra A. Biochemical dynamics during postharvest: Highlighting the interplay of stress during storage and maturation of fresh produce. Biomol Concepts 2024; 15:bmc-2022-0048. [PMID: 38587059 DOI: 10.1515/bmc-2022-0048] [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: 11/25/2023] [Accepted: 03/18/2024] [Indexed: 04/09/2024] Open
Abstract
The lifecycle of fresh produce involves a sequence of biochemical events during their ontology, and these events are particularly significant for climacteric fruits. A high demand during ripening is observed in these plant products, which is reflected in a high rate of respiration and ethylene production. Increased respiratory demand triggers the activation of secondary pathways such as alternate oxidase, which do not experience critical increases in energy consumption in non-climacteric fruit. In addition, biochemical events produced by external factors lead to compensatory responses in fresh produce to counteract the oxidative stress caused by the former. The dynamics of these responses are accompanied by signaling, where reactive oxygen species play a pivotal role in fresh product cell perception. This review aims to describe the protection mechanisms of fresh produce against environmental challenges and how controlled doses of abiotic stressors can be used to improve quality and prolong their shelf-life through the interaction of stress and defense mechanisms.
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Affiliation(s)
- Ernesto Alonso Lagarda-Clark
- Food Science Department, Laval University, Quebec, QC G1V 0A6, Canada
- Center for Research in Plant Innovation (CRIV), Laval University, Quebec, QC G1V 6 0A6, Canada
- Institute on Nutrition and Functional Foods (INAF), Laval University, Quebec, QC G1V 8 0A6, Canada
| | - Charles Goulet
- Food Science Department, Laval University, Quebec, QC G1V 0A6, Canada
- Center for Research in Plant Innovation (CRIV), Laval University, Quebec, QC G1V 6 0A6, Canada
- Department of Phytology, Université Laval, Québec, QC G1V 0A6, Canada
| | - Arturo Duarte-Sierra
- Food Science Department, Laval University, Quebec, QC G1V 0A6, Canada
- Center for Research in Plant Innovation (CRIV), Laval University, Quebec, QC G1V 6 0A6, Canada
- Institute on Nutrition and Functional Foods (INAF), Laval University, Quebec, QC G1V 8 0A6, Canada
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3
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Tchonkouang RD, Lima AR, Quintino AC, Cristofoli NL, Vieira MC. UV-C Light: A Promising Preservation Technology for Vegetable-Based Nonsolid Food Products. Foods 2023; 12:3227. [PMID: 37685160 PMCID: PMC10486447 DOI: 10.3390/foods12173227] [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: 07/30/2023] [Revised: 08/17/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023] Open
Abstract
A variety of bioactive substances present in fruit- and vegetable-processed products have health-promoting properties. The consumption of nutrient-rich plant-based products is essential to address undernutrition and micronutrient deficiencies. Preservation is paramount in manufacturing plant-based nonsolid foods such as juices, purees, and sauces. Thermal processing has been widely used to preserve fruit- and vegetable-based products by reducing enzymatic and microbial activities, thereby ensuring safety and prolonged shelf life. However, the nutritional value of products is compromised due to the deleterious effects of thermal treatments on essential nutrients and bioactive compounds. To prevent the loss of nutrients associated with thermal treatment, alternative technologies are being researched extensively. In studies conducted on nonsolid food, UV-C treatment has been proven to preserve quality and minimize nutrient degradation. This review compiles information on the use of UV-C technology in preserving the nutritional attributes of nonsolid foods derived from fruit and vegetables. The legislation, market potential, consumer acceptance, and limitations of UV-C are reviewed.
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Affiliation(s)
- Rose Daphnee Tchonkouang
- MED—Mediterranean Institute for Agriculture, Environment and Development and CHANGE—Global Change and Sustainability Institute, Faculty of Sciences and Technology, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (R.D.T.); (A.R.L.); (A.C.Q.); (N.L.C.)
| | - Alexandre R. Lima
- MED—Mediterranean Institute for Agriculture, Environment and Development and CHANGE—Global Change and Sustainability Institute, Faculty of Sciences and Technology, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (R.D.T.); (A.R.L.); (A.C.Q.); (N.L.C.)
| | - Andreia C. Quintino
- MED—Mediterranean Institute for Agriculture, Environment and Development and CHANGE—Global Change and Sustainability Institute, Faculty of Sciences and Technology, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (R.D.T.); (A.R.L.); (A.C.Q.); (N.L.C.)
| | - Nathana L. Cristofoli
- MED—Mediterranean Institute for Agriculture, Environment and Development and CHANGE—Global Change and Sustainability Institute, Faculty of Sciences and Technology, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (R.D.T.); (A.R.L.); (A.C.Q.); (N.L.C.)
| | - Margarida C. Vieira
- MED—Mediterranean Institute for Agriculture, Environment and Development and CHANGE—Global Change and Sustainability Institute, Faculty of Sciences and Technology, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (R.D.T.); (A.R.L.); (A.C.Q.); (N.L.C.)
- Department of Food Engineering, High Institute of Engineering, Universidade do Algarve, Campus da Penha, 8000-139 Faro, Portugal
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Finger JAFF, Santos IM, Silva GA, Bernardino MC, Pinto UM, Maffei DF. Minimally Processed Vegetables in Brazil: An Overview of Marketing, Processing, and Microbiological Aspects. Foods 2023; 12:foods12112259. [PMID: 37297503 DOI: 10.3390/foods12112259] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 05/30/2023] [Accepted: 06/01/2023] [Indexed: 06/12/2023] Open
Abstract
The global demand for minimally processed vegetables (MPVs) has grown, driven by changes in the population's lifestyle. MPVs are fresh vegetables that undergo several processing steps, resulting in ready-to-eat products, providing convenience for consumers and food companies. Among the processing steps, washing-disinfection plays an important role in reducing the microbial load and eliminating pathogens that may be present. However, poor hygiene practices can jeopardize the microbiological quality and safety of these products, thereby posing potential risks to consumer health. This study provides an overview of minimally processed vegetables (MPVs), with a specific focus on the Brazilian market. It includes information on the pricing of fresh vegetables and MPVs, as well as an examination of the various processing steps involved, and the microbiological aspects associated with MPVs. Data on the occurrence of hygiene indicators and pathogenic microorganisms in these products are presented. The focus of most studies has been on the detection of Escherichia coli, Salmonella spp., and Listeria monocytogenes, with prevalence rates ranging from 0.7% to 100%, 0.6% to 26.7%, and 0.2% to 33.3%, respectively. Foodborne outbreaks associated with the consumption of fresh vegetables in Brazil between 2000 and 2021 were also addressed. Although there is no information about whether these vegetables were consumed as fresh vegetables or MPVs, these data highlight the need for control measures to guarantee products with quality and safety to consumers.
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Affiliation(s)
- Jéssica A F F Finger
- Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo 05508-000, SP, Brazil
- Food Research Center (FoRC-CEPID), Sao Paulo 05508-080, SP, Brazil
| | - Isabela M Santos
- Department of Agri-Food Industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture, University of Sao Paulo, Piracicaba 13418-900, SP, Brazil
| | - Guilherme A Silva
- Department of Nutrition, Faculty of Public Health, University of Sao Paulo, Sao Paulo 01246-904, SP, Brazil
| | - Mariana C Bernardino
- Department of Nutrition, Faculty of Public Health, University of Sao Paulo, Sao Paulo 01246-904, SP, Brazil
| | - Uelinton M Pinto
- Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo 05508-000, SP, Brazil
- Food Research Center (FoRC-CEPID), Sao Paulo 05508-080, SP, Brazil
| | - Daniele F Maffei
- Food Research Center (FoRC-CEPID), Sao Paulo 05508-080, SP, Brazil
- Department of Agri-Food Industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture, University of Sao Paulo, Piracicaba 13418-900, SP, Brazil
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Xu J, Xu Y, Guan X, Yang G, Wang S. Effects of sequential treatments using radio frequency energy and ultraviolet light on inactivation of Bacillus cereus spores and quality attributes of buckwheat. Int J Food Microbiol 2023; 385:109997. [DOI: 10.1016/j.ijfoodmicro.2022.109997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 09/29/2022] [Accepted: 10/24/2022] [Indexed: 11/06/2022]
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Alvarenga VO, Brito LM, Lacerda ICA. Application of mathematical models to validate emerging processing technologies in food. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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7
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Non-thermal techniques and the “hurdle” approach: How is food technology evolving? Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.12.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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8
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Impact of ultraviolet light and cold plasma on fatty acid profile of raw chicken and pork meat. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104872] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Continuous and Pulsed Ultraviolet-C LED on Germicidal Effect and Energy Consumption in Fresh Products: Applications in Tomatoes as a Model. Foods 2022; 11:foods11223636. [PMID: 36429226 PMCID: PMC9689454 DOI: 10.3390/foods11223636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Revised: 11/02/2022] [Accepted: 11/09/2022] [Indexed: 11/16/2022] Open
Abstract
Nowadays, lifestyle change is one of the problems of the new world economic order, and the procedures of feeding, purchasing, preparation, and the storage of food products, are forcing authorities to establish more rigorous methods concerning the control of food quality and safety. Owing quality in the agro-food sector is a complex and global issue, due to the distance between production and final consumption, as well as the new demands of society on food. Contributing to the bacteria minimization during their path in the supply chain, the objective of this research is the use of an UV-C LED artificial lighting system with emission in continuous light (CL) and two of pulsed light (Mode 1 and Mode 2) for fresh products' disinfection. A mathematical model is introduced as a reference to establish the equivalence dose of continuous and pulsed UV-C LED irradiation. The doses applied were 5, 15, and 25 mJ cm-². The configured parameters per each technique were the irradiance, time also the frequency (500 Hz), and duty cycle (30, 50, and 80%) for Mode 1 and Mode 2. The germicidal effect (GE), energy consumption, and effective germicidal effect (EGE), were evaluated for the different techniques. According to the results, the technique Mode 1 was the best in the GE with 1.06 ± 0.01 and 1.08 ± 0.01 Log reduction by 25 mJ cm-2 at 30 and 80% duty cycle, correspondingly. The CL and Mode 1 showed an outstanding performance with the EGE. Finally, Mode 1 reduced 11% in energy and the GE is comparable with CL. The pulsed light technique Mode 1 constitutes a powerful method against the microorganism's destruction and a strategy for saving energy during the treatment. The UV-C LEDs proved to be an excellent alternative in the disinfection of fresh products with pulsed light emission in the real process.
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Nyamende NE, Sigge GO, Belay ZA, Mphahlele RR, Oyenihi AB, Mditshwa A, Hussein ZM, Caleb OJ. Advances in non-thermal technologies for whole and minimally processed apple fruit – A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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11
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Bhatnagar P, Gururani P, Bisht B, Kumar V, Kumar N, Joshi R, Vlaskin MS. Impact of irradiation on physico-chemical and nutritional properties of fruits and vegetables: A mini review. Heliyon 2022; 8:e10918. [PMID: 36247116 PMCID: PMC9557900 DOI: 10.1016/j.heliyon.2022.e10918] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2021] [Revised: 02/17/2022] [Accepted: 09/28/2022] [Indexed: 11/05/2022] Open
Abstract
Background Fruits and vegetables are healthy because they contain good nutrients and secondary metabolites that keep the body healthy and disease-free. Post-harvest losses of fresh fruits and vegetables limit access and availability as a result of foodborne infections and poor storage technologies. The selection of fruits and vegetables depend on the starting microbial load, the size of fruits and vegetables, and the type of infrastructure. Scope and approach Despite the positive impacts of conventional thermal (roasting, boiling, blanching) and some non-thermal processing techniques such as High Pressure Processing (HPP), Pulse Electric Field (PEF), Cold Plasma Technology (CPT) on shelf-life extension, their use is commonly associated with a number of negative consequences on product quality such as cold plasma treatment increases the acidity and rate of lipid oxidation and further decrease the colour intensity and firmness of products. Similarly, in high pressure processing and pulse electric field there is no spore inactivation and they further limit their application to semi-moist and liquid foods. On that account, food irradiation, a non-thermal technique, is currently being used for post-harvest preservation, which could be very useful in retaining the keeping quality of various fresh and dehydrated products without negatively affecting their versatility and physico-chemical, nutritional and sensory properties. Conclusion Existing studies have communicated the effective influence of irradiation technology on nutritional, sensory, and physico-chemical properties of multiple fruits and vegetables accompanying consequential deduction in microbial load throughout the storage period. Food irradiation can be recognized as a prevalent, safe and promising technology however, still is not fully exploited on a magnified scale. The consumer acceptance of processed products has always been a significant challenge for innovative food processing technologies such as food irradiation. Therefore, owing to current review, additional scientific evidences and efforts are still demanded for increasing its technological request.
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Affiliation(s)
- Pooja Bhatnagar
- Department of Life Sciences, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India
| | - Prateek Gururani
- Department of Biotechnology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India,Corresponding author.
| | - Bhawna Bisht
- Department of Life Sciences, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India
| | - Vinod Kumar
- Department of Life Sciences, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India,Peoples' Friendship University of Russia (RUDN University), Moscow, 117198, Russian Federation,Corresponding author.
| | - Navin Kumar
- Department of Biotechnology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India
| | - Raja Joshi
- School of Agriculture, Uttaranchal University, Dehradun, Uttarakhand, 248007, India
| | - Mikhail S. Vlaskin
- Joint Institute for High Temperatures of the Russian Academy of Sciences, Moscow, 117198, Russian Federation
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Ortiz‐Solà J, Valero A, Abadias M, Nicolau‐Lapeña I, Viñas I. Evaluation of water-assisted UV-C light and its additive effect with peracetic acid for the inactivation of Listeria monocytogenes, Salmonella enterica and murine norovirus on whole and fresh-cut strawberries during shelf-life. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5660-5669. [PMID: 35373358 PMCID: PMC9545235 DOI: 10.1002/jsfa.11913] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 03/03/2022] [Accepted: 04/04/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND The purpose of the present study was to examine the inactivation of Salmonella enterica (50 μL; 109 CFU g-1 ), Listeria monocytogenes (50 μL; 109 CFU g-1 ), and murine norovirus (MNV-1; 50 μL; 107 50% tissue culture infectious dose (TCID50 ) mL-1 ) on whole and fresh-cut strawberries after 2 min disinfection treatments (water (H2 O), chlorine 200 mg L-1 (NaClO), water-assisted ultraviolet-C (UV-C) (WUV), and the combination WUV and 40 mg L-1 of PA (WUV + PA)) in a water tank (15 L) equipped with 4 UV-C lamps (17.2 W each), and after 7 days of cold storage (4 and 10 °C). For MNV-1, dry UV-C treatment (DUV) was also tested. For all UV-C treatments, an irradiation dose of 1.3 kJ m-2 was used. RESULTS When strawberries were washed with WUV, L. monocytogenes and S. enterica were reduced by 2.8 and 2.2 log CFU g-1 , respectively. The addition of 40 mg L-1 of PA to WUV (WUV + PA) increased the reduction range of L. monocytogenes and S. enterica by 1.9 and 0.8 log, respectively. Regarding the wash water, no pathogens were recovered after the WUV + PA treatment (detection limit 50 CFU mL-1 ). Depending on storage conditions (7 days at 4 or 10 °C), reductions observed were 0.5 to 2.0 log for S. enterica and 0.5 to 3.0 log for L. monocytogenes. The reductions in MNV-1 titer after disinfection treatments ranged from 1.3 to 1.7 log. No significant differences between storage conditions were observed for MNV-1: titers did not decline or were reduced up to 0.3 log after 7 days of cold storage. CONCLUSION The three-way action for disinfecting strawberries by UV-C irradiation and PA, plus the physical removal of the microorganisms by agitated water, are effective against foodborne pathogens on strawberries and water wash. During storage, WUV had a larger impact on the inactivation kinetics of S. enterica. Storage had little impact on MNV-1 inactivation. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Jordi Ortiz‐Solà
- Universitat de Lleida, Food Technology DepartmentAgrotecnio‐Cerca Center, 25001LleidaCarrer de Jaume II, 69Spain
| | - Antonio Valero
- Universidad de CórdobaFaculty of Veterinary Medicine, Department of Food science and Technology, 14014CórdobaAvenida de Medina Azahara, 1Spain
| | - Maribel Abadias
- IRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, 25003LleidaParc de GardenySpain
| | - Iolanda Nicolau‐Lapeña
- Universitat de Lleida, Food Technology DepartmentAgrotecnio‐Cerca Center, 25001LleidaCarrer de Jaume II, 69Spain
| | - Inmaculada Viñas
- Universitat de Lleida, Food Technology DepartmentAgrotecnio‐Cerca Center, 25001LleidaCarrer de Jaume II, 69Spain
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Yemmireddy V, Adhikari A, Moreira J. Effect of ultraviolet light treatment on microbiological safety and quality of fresh produce: An overview. Front Nutr 2022; 9:871243. [PMID: 35942168 PMCID: PMC9356256 DOI: 10.3389/fnut.2022.871243] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Accepted: 07/04/2022] [Indexed: 11/27/2022] Open
Abstract
Fresh and fresh-cut fruits and vegetables have been associated in several foodborne illness outbreaks. Although investigations from those outbreaks reported that the contamination with pathogenic microorganisms may occur at any point in the farm to fork continuum, effective control strategies are still being widely investigated. In that direction, the concept of hurdle technology involving a sequence of different interventions have been widely explored. Among those interventions, ultraviolet (UV) light alone or in combination with other treatments such as use of organic acids or sanitizer solutions, has found to be a promising approach to maintain the microbiological safety and quality of fresh and fresh-cut produce. Recent advances in using UV as a part of hurdle technology on the safety of fresh produce at different stages are presented here. Furthermore, this review discusses the mechanism of UV induced antimicrobial activity, factors that influence antimicrobial efficacy and its effect on produce. In addition, the challenges, and prospects of using UV irradiation as an intervention treatment were also discussed.
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Affiliation(s)
- Veerachandra Yemmireddy
- School of Nutrition and Food Sciences, Louisiana State University AgCenter, Baton Rouge, LA, United States
- School of Earth, Environmental and Marine Sciences & Department of Biology, University of Texas Rio Grande Valley, Edinburg, TX, United States
| | - Achyut Adhikari
- School of Nutrition and Food Sciences, Louisiana State University AgCenter, Baton Rouge, LA, United States
- *Correspondence: Achyut Adhikari
| | - Juan Moreira
- School of Nutrition and Food Sciences, Louisiana State University AgCenter, Baton Rouge, LA, United States
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Tian H, He B, Yin Y, Liu L, Shi J, Hu L, Jiang G. Chemical Nature of Metals and Metal-Based Materials in Inactivation of Viruses. NANOMATERIALS 2022; 12:nano12142345. [PMID: 35889570 PMCID: PMC9323642 DOI: 10.3390/nano12142345] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 07/05/2022] [Accepted: 07/06/2022] [Indexed: 02/04/2023]
Abstract
In response to the enormous threat to human survival and development caused by the large number of viruses, it is necessary to strengthen the defense against and elimination of viruses. Metallic materials have been used against viruses for thousands of years due to their broad-spectrum antiviral properties, wide sources and excellent physicochemical properties; in particular, metal nanoparticles have advanced biomedical research. However, researchers in different fields hold dissimilar views on the antiviral mechanisms, which has slowed down the antiviral application of metal nanoparticles. As such, this review begins with an exhaustive compilation of previously published work on the antiviral capacity of metal nanoparticles and other materials. Afterwards, the discussion is centered on the antiviral mechanisms of metal nanoparticles at the biological and physicochemical levels. Emphasis is placed on the fact that the strong reducibility of metal nanoparticles may be the main reason for their efficient inactivation of viruses. We hope that this review will benefit the promotion of metal nanoparticles in the antiviral field and expedite the construction of a barrier between humans and viruses.
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Affiliation(s)
- Haozhong Tian
- State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, 18 Shuangqing Road, Beijing 100085, China; (H.T.); (B.H.); (Y.Y.); (L.L.); (J.S.); (G.J.)
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Bin He
- State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, 18 Shuangqing Road, Beijing 100085, China; (H.T.); (B.H.); (Y.Y.); (L.L.); (J.S.); (G.J.)
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China
- School of Environment, Hangzhou Institute for Advanced Study, University of Chinese Academy of Sciences, Hangzhou 310024, China
| | - Yongguang Yin
- State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, 18 Shuangqing Road, Beijing 100085, China; (H.T.); (B.H.); (Y.Y.); (L.L.); (J.S.); (G.J.)
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China
- School of Environment, Hangzhou Institute for Advanced Study, University of Chinese Academy of Sciences, Hangzhou 310024, China
| | - Lihong Liu
- State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, 18 Shuangqing Road, Beijing 100085, China; (H.T.); (B.H.); (Y.Y.); (L.L.); (J.S.); (G.J.)
| | - Jianbo Shi
- State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, 18 Shuangqing Road, Beijing 100085, China; (H.T.); (B.H.); (Y.Y.); (L.L.); (J.S.); (G.J.)
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China
- School of Environment and Health, Jianghan University, Wuhan 430056, China
| | - Ligang Hu
- State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, 18 Shuangqing Road, Beijing 100085, China; (H.T.); (B.H.); (Y.Y.); (L.L.); (J.S.); (G.J.)
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China
- School of Environment, Hangzhou Institute for Advanced Study, University of Chinese Academy of Sciences, Hangzhou 310024, China
- School of Environment and Health, Jianghan University, Wuhan 430056, China
- Correspondence: author:
| | - Guibin Jiang
- State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, 18 Shuangqing Road, Beijing 100085, China; (H.T.); (B.H.); (Y.Y.); (L.L.); (J.S.); (G.J.)
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China
- School of Environment, Hangzhou Institute for Advanced Study, University of Chinese Academy of Sciences, Hangzhou 310024, China
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15
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Neoκleous I, Tarapata J, Papademas P. Non-thermal Processing Technologies for Dairy Products: Their Effect on Safety and Quality Characteristics. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.856199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Thermal treatment has always been the processing method of choice for food treatment in order to make it safe for consumption and to extend its shelf life. Over the past years non-thermal processing technologies are gaining momentum and they have been utilized especially as technological advancements have made upscaling and continuous treatment possible. Additionally, non-thermal treatments are usually environmentally friendly and energy-efficient, hence sustainable. On the other hand, challenges exist; initial cost of some non-thermal processes is high, the microbial inactivation needs to be continuously assessed and verified, application to both to solid and liquid foods is not always available, some organoleptic characteristics might be affected. The combination of thermal and non-thermal processing methods that will produce safe foods with minimal effect on nutrients and quality characteristics, while improving the environmental/energy fingerprint might be more plausible.
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16
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Rahmati E, Khoshtaghaza MH, Banakar A, Ebadi MT. Decontamination technologies for medicinal and aromatic plants: A review. Food Sci Nutr 2022; 10:784-799. [PMID: 35311169 PMCID: PMC8907729 DOI: 10.1002/fsn3.2707] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 09/29/2021] [Accepted: 11/21/2021] [Indexed: 11/08/2022] Open
Abstract
Microbial quality assurance has always been an important subject in the production, trade, and consumption of medicinal and aromatic plants (MAPs). Most MAPs have therapeutic and nutritional properties due to the presence of active substances such as essential oils, flavonoids, alkaloids, etc. However, MAPs can become infected with microorganisms due to poor hygienic conditions during cultivation and postharvest processes. This problem reduces the shelf life and effective ingredients of the product. To overcome these problems, several technologies such as using ethylene oxide gas, gamma irradiation, and steam heating have been used. However, these technologies have disadvantages such as the formation of toxic by-products, low consumer acceptance, or may have a negative effect on the quality of MAPs. This requires a need for novel decontamination technology which can effectively reduce the biological contamination and minimize the food quality losses. In recent years, new technologies such as ozonation, cold plasma, ultraviolet, infrared, microwave, radiofrequency and combination of these technologies have been developed. In this review, biological contamination of MAPs and technologies used for their decontamination were studied. Also, the mechanism of inactivation of microorganisms and the efficacy of decontamination techniques on the qualitative and microbial characteristics of MAPs were investigated.
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Affiliation(s)
- Edris Rahmati
- Department of Biosystems Engineering Tarbiat Modares University Tehran Iran
| | | | - Ahmad Banakar
- Department of Biosystems Engineering Tarbiat Modares University Tehran Iran
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17
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Ghafari N, Paimard G, Sadeghi E, Choobkar N, Lalabadi M. Evaluation of nano-silica, microwave heating, and ultraviolet irradiation effects on zearalenone detoxification in sunflower oils. WORLD MYCOTOXIN J 2022. [DOI: 10.3920/wmj2021.2733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
In the present study, we report three methods of silica nanoparticles (SNPs) as adsorbent, ultraviolet (UV) irradiation, and microwave heating and evaluate their capabilities in reducing and eliminating zearalenone (ZEN). The offered method not only was used for ZEN detoxification, but also greatly enhanced the sensitivity of ZEN measurement. The aim of this study was to evaluate ZEN concentration in sunflower oil samples by high-performance liquid chromatography (HPLC) method. This method was successfully validated for sunflower oil samples while the limit of detection (LOD) method (signal-to-noise ratio of 3:1) was 0.5 μg/l. The acquired removal data with the HPLC method through SNPs were fitted well with Freundlich isotherm, denoting that the multi-layer adsorption took place on the adsorbent. The equilibrium adsorption capacity of ZEN was 61.02 μg/g in an optimum time of 240 min on SNPs. The experimental results were evaluated by the adsorption kinetic model, which specified the adsorption kinetics of ZEN on SNPs, obeying the pseudo-second order model. This model demonstrated that the sorption rate depended on the sorption capacity but not the concentration of the sorbate. Moreover, the method presented to determine ZEN based on the use of SNPs in sunflower oil was accomplished by the adsorption process. Furthermore, the removal efficiencies of ZEN by SNPs, UV irradiation, and microwave heating were compared and obtained to be 92.1, 96.22, and 37.30%, respectively for determined times. These results confirm the removal efficiency of these methods is sensitive enough to ZEN analysis in sunflower oil samples.
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Affiliation(s)
- N. Ghafari
- Department of Food Science and Technology, Faculty of Agriculture, Kermanshah Branch, Islamic Azad University, Kermanshah, Iran
| | - G. Paimard
- Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - E. Sadeghi
- Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - N. Choobkar
- Department of Fisheries, Faculty of Agriculture, Kermanshah Branch, Islamic Azad University, Kermanshah, Iran
| | - M.A. Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
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18
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Gómez-López VM, Jubinville E, Rodríguez-López MI, Trudel-Ferland M, Bouchard S, Jean J. Inactivation of Foodborne Viruses by UV Light: A Review. Foods 2021; 10:foods10123141. [PMID: 34945692 PMCID: PMC8701782 DOI: 10.3390/foods10123141] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 11/29/2021] [Accepted: 12/15/2021] [Indexed: 12/13/2022] Open
Abstract
Viruses on some foods can be inactivated by exposure to ultraviolet (UV) light. This green technology has little impact on product quality and, thus, could be used to increase food safety. While its bactericidal effect has been studied extensively, little is known about the viricidal effect of UV on foods. The mechanism of viral inactivation by UV results mainly from an alteration of the genetic material (DNA or RNA) within the viral capsid and, to a lesser extent, by modifying major and minor viral proteins of the capsid. In this review, we examine the potential of UV treatment as a means of inactivating viruses on food processing surfaces and different foods. The most common foodborne viruses and their laboratory surrogates; further explanation on the inactivation mechanism and its efficacy in water, liquid foods, meat products, fruits, and vegetables; and the prospects for the commercial application of this technology are discussed. Lastly, we describe UV’s limitations and legislation surrounding its use. Based on our review of the literature, viral inactivation in water seems to be particularly effective. While consistent inactivation through turbid liquid food or the entire surface of irregular food matrices is more challenging, some treatments on different food matrices seem promising.
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Affiliation(s)
- Vicente M. Gómez-López
- Catedra Alimentos para la Salud, Universidad Católica San Antonio de Murcia, Campus de los Jerónimos, E-30107 Murcia, Spain;
| | - Eric Jubinville
- Institute of Nutraceuticals and Functional Foods, Département des Sciences des Aliments, Université Laval, Québec, QC G1V 0A6, Canada; (E.J.); (M.T.-F.); (S.B.)
| | - María Isabel Rodríguez-López
- Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica San Antonio de Murcia, Campus de los Jerónimos, E-30107 Murcia, Spain;
| | - Mathilde Trudel-Ferland
- Institute of Nutraceuticals and Functional Foods, Département des Sciences des Aliments, Université Laval, Québec, QC G1V 0A6, Canada; (E.J.); (M.T.-F.); (S.B.)
| | - Simon Bouchard
- Institute of Nutraceuticals and Functional Foods, Département des Sciences des Aliments, Université Laval, Québec, QC G1V 0A6, Canada; (E.J.); (M.T.-F.); (S.B.)
| | - Julie Jean
- Institute of Nutraceuticals and Functional Foods, Département des Sciences des Aliments, Université Laval, Québec, QC G1V 0A6, Canada; (E.J.); (M.T.-F.); (S.B.)
- Correspondence: ; Tel.: +1-418-656-2131 (ext. 413849)
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19
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Ren M, Yu X, Mujumdar AS, Yagoub AEGA, Chen L, Zhou C. Visualizing the knowledge domain of pulsed light technology in the food field: A scientometrics review. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102823] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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20
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Rajalingam N, Chae HB, Chu HJ, Kim SR, Hwang I, Hyun JE, Choi SY. Development of Strategies to Minimize the Risk of Listeria monocytogenes Contamination in Radish, Oriental Melon, and Carrots. Foods 2021; 10:foods10092135. [PMID: 34574243 PMCID: PMC8472131 DOI: 10.3390/foods10092135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/27/2021] [Accepted: 09/06/2021] [Indexed: 11/28/2022] Open
Abstract
Contamination by Listeria monocytogenes in packaged produce is a major concern. The purpose of this study was to find natural and affordable sanitizers to reduce L. monocytogenes contamination in agricultural products. Organic acids, ultraviolet-C (UV-C), and ethanol were analyzed either alone or in combination to assess their ability to reduce L. monocytogenes population in radish, oriental melon, and carrot samples. In radish samples, 3% malic acid combined with UV-C at a dosage of 144 mj/cm2 significantly reduced (>4 log CFU/g) the population of L. monocytogenes (1.44 ± 0.5) compared to the control sample (5.14 ± 0.09). In the case of the melon samples, exposure to UV-C at a dosage of 144 mj/cm2 combined with 3% lactic acid (2.73 ± 0.75) or 50% ethanol (2.30 ± 0.01) was effective against L. monocytogenes compared to the control sample (5.10 ± 0.19). In carrot samples, 3% lactic acid combined with 144 mj/cm2 dosage UV-C reduced L. monocytogenes population (4.48 ± 0.25) more than in the control sample (5.85 ± 0.08). These results reveal that sanitizers that are effective for one crop are less effective for another crop indicating that effective prevention methods should be customized for each crop to prevent pathogen cross contamination during postharvest washing.
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21
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Vargas-Ramella M, Pateiro M, Gavahian M, Franco D, Zhang W, Mousavi Khaneghah A, Guerrero-Sánchez Y, Lorenzo JM. Impact of pulsed light processing technology on phenolic compounds of fruits and vegetables. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.037] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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22
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Petri E, Virto R, Mottura M, Parra J. Comparison of Peracetic Acid and Chlorine Effectiveness during Fresh-Cut Vegetable Processing at Industrial Scale. J Food Prot 2021; 84:1592-1602. [PMID: 34015109 DOI: 10.4315/jfp-20-448] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Accepted: 05/16/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT This study was conducted to compare the efficacy of two sanitizing agents, chlorine and peracetic acid (PAA), in reducing spoilage and pathogenic microorganisms and disinfection by-products in the washing stage of three types of minimally processed vegetables: iceberg lettuce, carrots, and baby leaves. These fresh-cut products are consumed uncooked; thus, proper sanitation is essential in preventing foodborne illness outbreaks. The comparison was done at industrial scale with equipment already used in the fresh-cut industry and with washers designed and manufactured for this purpose. Results showed that for washing water hygiene and final product microbial quality, the use of PAA or chlorine had similar efficacy. Different scenarios combining PAA, chlorine, and water were tested, simulating the current industrial processes for each of the tested vegetables. Overall, results confirmed that the use of a sanitizer, PAA or chlorine, in the washing water is effective for the prevention of cross-contamination during the washing process and hence for produce food safety. For final product microbiological quality and shelf life, the use of chlorine or PAA showed no significant differences in lettuce or baby leaves. Chlorinated disinfection by-products in processing water were not formed in significant amounts when washing water was treated with PAA in all scenarios and for all tested vegetables, whereas washing with chlorine (80 mg/L) generated important amounts of trihalomethanes, chlorates, and chlorites. Although chlorates and chlorites were always below the recommended levels or legal limits established for drinking water, trihalomethanes exceeded the legal limits. For perchlorates, values were below the quantification limit in all scenarios. Our results show that PAA is a reliable alternative to chlorine disinfection strategies in the fresh-cut industry. HIGHLIGHTS
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Affiliation(s)
- E Petri
- R&D&I Area, Centro Nacional de Tecnología y Seguridad Alimentaria (CNTA), Carretera NA-134, Km. 53, 31570 Navarra, Spain
| | - R Virto
- R&D&I Area, Centro Nacional de Tecnología y Seguridad Alimentaria (CNTA), Carretera NA-134, Km. 53, 31570 Navarra, Spain
| | - M Mottura
- Productos Citrosol S.A., Partida Alameda, Parcela C, 46721 Potries, Valencia, Spain
| | - J Parra
- Productos Citrosol S.A., Partida Alameda, Parcela C, 46721 Potries, Valencia, Spain
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23
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Aaliya B, Valiyapeediyekkal Sunooj K, Navaf M, Parambil Akhila P, Sudheesh C, Ahmad Mir S, Sabu S, Sasidharan A, Theingi Hlaing M, George J. Recent trends in bacterial decontamination of food products by hurdle technology: A synergistic approach using thermal and non-thermal processing techniques. Food Res Int 2021; 147:110514. [PMID: 34399492 DOI: 10.1016/j.foodres.2021.110514] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 05/14/2021] [Accepted: 06/09/2021] [Indexed: 01/01/2023]
Abstract
Researchers are continuously discovering varied technologies for microbial control to ensure worldwide food safety from farm-to-fork. The microbial load and virulence of spoilage causing microorganisms, including bacteria, fungi, yeasts, virus, and protozoa, determines the extent of microbial contamination in a food product. Certain pathogenic microbes can cause food poisoning and foodborne diseases, and adversely affect consumers' health. To erade such food safety-related problems, various traditional and novel food processing methods have been adopted for decades. However, some decontamination techniques bring undesirable changes in food products by affecting their organoleptic and nutritional properties. Combining various thermal and non-thermal food processing methods is an effective way to impart a synergistic effect against food spoilage microorganisms and can be used as an alternative way to combat certain limitations of food processing technologies. The combination of different techniques as hurdles put the microorganisms in a hostile environment and disturbs the homeostasis of microorganisms in food temporarily or permanently. Optimization and globalization of these hurdle combinations is an emerging field in the food processing sector. This review gives an overview of recent inventions in hurdle technology for bacterial decontamination, combining different thermal and non-thermal processing techniques in various food products.
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Affiliation(s)
- Basheer Aaliya
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
| | | | - Muhammed Navaf
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
| | | | - Cherakkathodi Sudheesh
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
| | - Shabir Ahmad Mir
- Department of Food Science and Technology, Government College for Women, M. A. Road, Srinagar, Jammu and Kashmir 190001, India
| | - Sarasan Sabu
- School of Industrial Fisheries, Cochin University of Science and Technology, Kochi 682016, India
| | - Abhilash Sasidharan
- Department of Fish Processing Technology, Kerala University of Fisheries and Ocean Studies, Kochi 682506, India
| | | | - Johnsy George
- Food Engineering and Packaging Division, Defence Food Research Laboratory, Mysore 570011, India
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24
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Jaramillo Sánchez G, Contigiani EV, Coronel MB, Alzamora SM, García-Loredo A, Nieto AB. Study of UV-C treatments on postharvest life of blueberries 'O'Neal' and correlation between structure and quality parameters. Heliyon 2021; 7:e07190. [PMID: 34179524 PMCID: PMC8214096 DOI: 10.1016/j.heliyon.2021.e07190] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 02/03/2021] [Accepted: 05/27/2021] [Indexed: 12/01/2022] Open
Abstract
The effect of different doses of UV-C light (5.3, 8.3 and 11.4 kJ/m2) on native mycobiota and Botrytis cinerea incidence, micro and ultrastructure, biomechanical properties and weight loss of blueberry fruit cv. O'Neal during 20 days of storage at 8 ± 1 °C was evaluated. Decay incidence was significantly reduced by all UV-C light doses for both, native mycobiota and inoculated B. cinerea. The highest UV-C dose studied (11.4 kJ/m2) was the most effective indelaying the onset of fungal and B. cinerea infection (6 and 4 days, respectively). UV-C irradiation caused some distinctive changes in fruit structure characterized by redistribution, alteration and partial removal of epicuticular waxes, reinforcement of epicarp cell walls, and modifications in the cuticle. Biomechanical parameters were not affected by UV-C treatments excepting at day 15 where irradiated samples showed higher values of rupture force (FR) and deformation (D). Structure changes partially explained the significant increase in weight loss, FR and D values in irradiated fruit after 15 days of storage. UV-C irradiation could be an alternative for delaying and reducing fungal infection. However, postharvest shelf-life of irradiated blueberries could be limited by the negative effect on weight loss.
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Affiliation(s)
- Gabriela Jaramillo Sánchez
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Ciudad Universitaria, (C1428EGA) Ciudad Autónoma de Buenos Aires, Argentina.,CONICET-Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Ciudad Universitaria, (C1428EGA) Ciudad Autónoma de Buenos Aires, Argentina.,Consejo Nacional de Investigaciones Científicas y Técnicas, Godoy Cruz 2290, (C1425FQB) Ciudad Autónoma de Buenos Aires, Argentina
| | - Eunice V Contigiani
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Ciudad Universitaria, (C1428EGA) Ciudad Autónoma de Buenos Aires, Argentina.,CONICET-Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Ciudad Universitaria, (C1428EGA) Ciudad Autónoma de Buenos Aires, Argentina.,Consejo Nacional de Investigaciones Científicas y Técnicas, Godoy Cruz 2290, (C1425FQB) Ciudad Autónoma de Buenos Aires, Argentina
| | - María Bernarda Coronel
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Ciudad Universitaria, (C1428EGA) Ciudad Autónoma de Buenos Aires, Argentina.,CONICET-Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Ciudad Universitaria, (C1428EGA) Ciudad Autónoma de Buenos Aires, Argentina.,Consejo Nacional de Investigaciones Científicas y Técnicas, Godoy Cruz 2290, (C1425FQB) Ciudad Autónoma de Buenos Aires, Argentina
| | - Stella M Alzamora
- CONICET-Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Ciudad Universitaria, (C1428EGA) Ciudad Autónoma de Buenos Aires, Argentina.,Consejo Nacional de Investigaciones Científicas y Técnicas, Godoy Cruz 2290, (C1425FQB) Ciudad Autónoma de Buenos Aires, Argentina
| | - Analía García-Loredo
- Consejo Nacional de Investigaciones Científicas y Técnicas, Godoy Cruz 2290, (C1425FQB) Ciudad Autónoma de Buenos Aires, Argentina.,Universidad Nacional de Mar del Plata, Facultad de Ingeniería, Departamento de Ingeniería Química y Alimentos, Juan B. Justo 4302, (B7608FDQ) Mar del Plata, Argentina
| | - Andrea B Nieto
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Ciudad Universitaria, (C1428EGA) Ciudad Autónoma de Buenos Aires, Argentina.,CONICET-Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Ciudad Universitaria, (C1428EGA) Ciudad Autónoma de Buenos Aires, Argentina.,Consejo Nacional de Investigaciones Científicas y Técnicas, Godoy Cruz 2290, (C1425FQB) Ciudad Autónoma de Buenos Aires, Argentina
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25
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Reduction of the attachment, survival and growth of L. monocytogenes on lettuce leaves by UV-C stress. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111528] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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26
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Rashid MH, Khan MR, Roobab U, Rajoka MSR, Inam‐ur‐Raheem M, Anwar R, Ahmed W, Jahan M, Ijaz MRA, Asghar MM, Shabbir MA, Aadil RM. Enhancing the shelf stability of fresh‐cut potatoes via chemical and nonthermal treatments. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15582] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Muhammad Hamdan Rashid
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Moazzam Rafiq Khan
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Ume Roobab
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | | | - Muhammad Inam‐ur‐Raheem
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Raheel Anwar
- Institute of Horticulture University of Agriculture Faisalabad Pakistan
| | - Waqar Ahmed
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Musarrat Jahan
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | | | - Malik Muhammad Asghar
- Postharvest Research Institute Ayub Agricultural Research Institute Faisalabad Pakistan
| | - Muhammad Asim Shabbir
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
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27
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Ultraviolet-C inactivation and hydrophobicity of Bacillus subtilis and Bacillus velezensis spores isolated from extended shelf-life milk. Int J Food Microbiol 2021; 349:109231. [PMID: 34022614 DOI: 10.1016/j.ijfoodmicro.2021.109231] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2020] [Revised: 03/31/2021] [Accepted: 04/25/2021] [Indexed: 11/23/2022]
Abstract
Bacterial spores are important in food processing due to their ubiquity, resistance to high temperature and chemical inactivation. This work aims to study the effect of ultraviolet C (UVC) on the spores of Bacillus subtilis and Bacillus velezensis at a molecular and individual level to guide in deciding on the right parameters that must be applied during the processing of liquid foods. The spores were treated with UVC using phosphate buffer saline (PBS) as a suspension medium and their lethality rate was determined for each sample. Purified spore samples of B. velezensis and B. subtilis were treated under one pass in a UVC reactor to inactivate the spores. The resistance pattern of the spores to UVC treatment was determined using dipicolinic acid (Ca-DPA) band of spectral analysis obtained from Raman spectroscopy. Flow cytometry analysis was also done to determine the effect of the UVC treatment on the spore samples at the molecular level. Samples were processed for SEM and the percentage spore surface hydrophobicity was also determined using the Microbial Adhesion to Hydrocarbon (MATH) assay to predict the adhesion strength to a stainless-steel surface. The result shows the maximum lethality rate to be 6.5 for B. subtilis strain SRCM103689 (B47) and highest percentage hydrophobicity was 54.9% from the sample B. velezensis strain LPL-K103 (B44). The difference in surface hydrophobicity for all isolates was statistically significant (P < 0.05). Flow cytometry analysis of UVC treated spore suspensions clarifies them further into sub-populations unaccounted for by plate counting on growth media. The Raman spectroscopy identified B4002 as the isolate possessing the highest concentration of Ca-DPA. The study justifies the critical role of Ca-DPA in spore resistance and the possible sub-populations after UVC treatment that may affect product shelf-life and safety. UVC shows a promising application in the inactivation of resistant spores though there is a need to understand the effects at the molecular level to design the best parameters during processing.
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Mir SA, Farooq S, Shah MA, Sofi SA, Dar B, Hamdani AM, Mousavi Khaneghah A. An overview of sprouts nutritional properties, pathogens and decontamination technologies. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110900] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Lee SY, Lee WK, Lee JW, Chung MS, Oh SW, Shin JK, Min SC. Microbial Decontamination of Rice Germ Using a Large-Scale Plasma Jet-Pulsed Light-Ultraviolet-C Integrated Treatment System. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02590-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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30
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Shen MH, Singh RK. Effect of rotating peanuts on aflatoxin detoxification by ultraviolet C light and irradiation uniformity evaluated by AgCl-based dosimeter. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107533] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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31
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Vhangani LN, Van Wyk J. Heated plant extracts as natural inhibitors of enzymatic browning: A case of the Maillard reaction. J Food Biochem 2021; 45:e13611. [PMID: 33491238 DOI: 10.1111/jfbc.13611] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 11/30/2020] [Accepted: 12/27/2020] [Indexed: 11/28/2022]
Abstract
Enzymatic browning is the second largest cause of quality loss in fruits, vegetables, and seafood. Methods to prevent browning are the subject of great research interest in the field of Food Science and Technology. Numerous strategies for inhibiting enzymatic browning have been proposed in literature. Recent research is focused on finding alternative anti-browning agents to synthetics such as sulfites. Amongst natural antioxidants, Maillard reaction products (MRPs) have proven to be effective. Although reviews have been published on the antioxidant and anti-browning activity of MRPs, none of these focused solely on enzymatic browning inhibition mechanism of MRPs generated via heated plant extracts. Therefore, this review explores the common factors associated with the Maillard reaction (temperature, time, and concentration) and enzymatic browning inhibition (enzyme, substrate and reaction time) in order to confirm the activity and presence of MRPs in heated plant extracts. PRACTICAL APPLICATIONS: Chemical food additives applied in prevention of enzymatic browning are subjected to scrutiny. Therefore, alternative natural compounds are sought after. Plant extracts have been applied, however, they tend to impart their characteristic natural flavor into the product. Heating of these plant extracts have been proven to reduce the "planty, herby" flavors, whilst producing Maillard reaction. Maillard reaction products are known to exhibit anti-browning activity, and they are a cheap alternative to these chemical inhibitors. Therefore, these can be applied as potential anti-browning agents in food products.
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Affiliation(s)
- Lusani Norah Vhangani
- Department of Food Science & Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology, Bellville, South Africa
| | - Jessy Van Wyk
- Department of Food Science & Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology, Bellville, South Africa
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Soni A, Choi J, Brightwell G. Plasma-Activated Water (PAW) as a Disinfection Technology for Bacterial Inactivation with a Focus on Fruit and Vegetables. Foods 2021; 10:foods10010166. [PMID: 33467523 PMCID: PMC7830122 DOI: 10.3390/foods10010166] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 01/10/2021] [Accepted: 01/12/2021] [Indexed: 12/11/2022] Open
Abstract
Plasma-activated water (PAW) is generated by treating water with cold atmospheric plasma (CAP) using controllable parameters, such as plasma-forming voltage, carrier gas, temperature, pulses, or frequency as required. PAW is reported to have lower pH, higher conductivity, and higher oxygen reduction potential when compared with untreated water due to the presence of reactive species. PAW has received significant attention from researchers over the last decade due to its non-thermal and non-toxic mode of action especially for bacterial inactivation. The objective of the current review is to develop a summary of the effect of PAW on bacterial strains in foods as well as model systems such as buffers, with a specific focus on fruit and vegetables. The review elaborated the properties of PAW, the effect of various treatment parameters on its efficiency in bacterial inactivation along with its usage as a standalone technology as well as a hurdle approach with mild thermal treatments. A section highlighting different models that can be employed to generate PAW alongside a direct comparison of the PAW characteristics on the inactivation potential and the existing research gaps are also included. The mechanism of action of PAW on the bacterial cells and any reported effects on the sensory qualities and shelf life of food has been evaluated. Based on the literature, it can be concluded that PAW offers a significant potential as a non-chemical and non-thermal intervention for bacterial inactivation, especially on food. However, the applicability and usage of PAW depend on the effect of environmental and bacterial strain-based conditions and cost-effectiveness.
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Affiliation(s)
- Aswathi Soni
- Food Assurance, AgResearch, Palmerston North 4442, New Zealand;
- Correspondence: ; Tel.: +64-21-0860-7979
| | - Jonghyun Choi
- The New Zealand Institute for Plant and Food Research Ltd., Private Bag 3230, Waikato Mail Centre, Hamilton 3240, New Zealand;
| | - Gale Brightwell
- Food Assurance, AgResearch, Palmerston North 4442, New Zealand;
- New Zealand Food Safety Science Research Centre, Palmerston North 4474, New Zealand
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Barreto CF, Navroski R, Marques LOD, Santos RFD, Malgarim MB, Martins CR. Influência da radiação ultravioleta e aditivos na conservação de kiwis minimamente processados. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2021. [DOI: 10.1590/1981-6723.02420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumo Kiwis minimamente processados necessitam de técnicas para manter a qualidade dos frutos durante a conservação e o período de prateleira. Aditivos combinados à radiação ultravioleta podem ser uma alternativa para assegurar a qualidade das frutas por mais tempo de conservação. Neste contexto, foi proposto avaliar a eficiência do uso da radiação UV-C e diferentes aditivos na prevenção do escurecimento e conservação de kiwis ‘Bruno’ minimamente processados. As fatias de kiwi foram submetidas a soluções contendo os seguintes tratamentos: controle, ácido ascórbico a 1%; isoascorbato de sódio a 1%; ácido cítrico a 1%, depois, utilizou-se por dois minutos a radiação UV-C na intensidade de 2,71 kJ m-2. As bandejas foram armazenadas em câmara fria a 4 ± 1 ºC de temperatura, com umidade relativa de 85% a 90%, e armazenadas por períodos de 3, 6 e 9 dias. Avaliaram-se perda de massa, coloração da polpa, sólidos solúveis, acidez titulável, incidência de podridão, compostos fenólicos totais e atividade antioxidante. O uso de aditivos melhora a conservação do kiwi minimamente processado, com destaque para o isoascorbato de sódio e o ácido cítrico. Os frutos de kiwi da cultivar ‘Bruno’ podem ser armazenados por até 6 dias sob refrigeração com o uso de aditivos. Após esse período, a perda de massa é elevada. O uso de UV-C não alterou a qualidade dos kiwis durante o armazenamento, podendo ter seu uso dispensado.
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Yao S, Chen H. Development and evaluation of a point-of-use UV appliance for fresh produce decontamination. Int J Food Microbiol 2020; 339:109024. [PMID: 33348312 DOI: 10.1016/j.ijfoodmicro.2020.109024] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 11/24/2020] [Accepted: 12/08/2020] [Indexed: 11/29/2022]
Abstract
In-house treatment strategy for fresh produce decontamination has not been emphasized as much as industrial washing. The most common treatment for fresh produce decontamination and cleaning at home and other point-of-use places such as cafeteria is rinsing and/or soaking in a sink. In this study, an appliance utilizing UV and agitated water to decontaminate fresh produce was developed and its effectiveness was investigated in an aim to identify optimum processing parameters. Grape tomato and spinach representing two different surface smoothness were dip-inoculated in a four-strain Salmonella cocktail to reach a final population of 5-8 log CFU/g and air-dried. The produce samples were then washed in 1 gallon tap water under varying conditions, water agitation speed (0-190 RPM), sample size (50-400 g), UV intensity (0-30 mW/cm2) and treatment time (2, 5 and 10 min). In general, increasing the agitation speed and UV intensity enhanced Salmonella inactivation for both grape tomato and spinach. Sample size significantly affected the UV inactivation of Salmonella on grape tomato, but not on spinach. The effect of extending treatment time from 2 to 10 min was insignificant for almost all the UV treatments and the controls. The effect of UV intensity and treatment time on inactivation of Salmonella on spot-inoculated grape tomato and spinach was also determined. The most severe treatment used in this study, 30 mW/cm2 UV for 10 min, resulted in >4 log reductions of Salmonella dip- or spot-inoculated on grape tomato (200 g sample size and 190 RPM agitation speed) and 3.5 log reductions of Salmonella dip- or spot-inoculated on spinach (100 g sample size and 110 RPM agitation speed). We foresee that the UV appliance developed and evaluated in this study could be further fine-tuned and optimized to eventually construct a point-of-use UV appliance that can be used at home, cafeteria, restaurants, and hospitals for fresh produce decontamination and cleaning. The UV appliance could be an inexpensive and effective tool to improve fresh produce safety.
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Affiliation(s)
- Shiyun Yao
- Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716-2150, USA
| | - Haiqiang Chen
- Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716-2150, USA.
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Guo Y, Zhao L, Ma Q, Ji C. Novel strategies for degradation of aflatoxins in food and feed: A review. Food Res Int 2020; 140:109878. [PMID: 33648196 DOI: 10.1016/j.foodres.2020.109878] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2020] [Revised: 10/31/2020] [Accepted: 11/01/2020] [Indexed: 02/06/2023]
Abstract
Aflatoxins are toxic secondary metabolites mainly produced by Aspergillus fungi, posing high carcinogenic potency in humans and animals. Dietary exposure to aflatoxins is a global problem in both developed and developing countries especially where there is poor regulation of their levels in food and feed. Thus, academics have been striving over the decades to develop effective strategies for degrading aflatoxins in food and feed. These strategies are technologically diverse and based on physical, chemical, or biological principles. This review summarizes the recent progress on novel aflatoxin degradation strategies including irradiation, cold plasma, ozone, electrolyzed oxidizing water, organic acids, natural plant extracts, microorganisms and enzymes. A clear understanding of the detoxification efficiency, mechanism of action, degradation products, application potential and current limitations of these methods is presented. In addition, the development and future perspective of nanozymes in aflatoxins degradation are introduced.
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Affiliation(s)
- Yongpeng Guo
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China.
| | - Lihong Zhao
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China.
| | - Qiugang Ma
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China.
| | - Cheng Ji
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China.
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Fan X, Song Y. Advanced Oxidation Process as a Postharvest Decontamination Technology To Improve Microbial Safety of Fresh Produce. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12916-12926. [PMID: 32369356 DOI: 10.1021/acs.jafc.0c01381] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Fresh produce is frequently associated with outbreaks of foodborne diseases; thus, there is a need to develop effective intervention technologies and antimicrobial treatments to improve the microbial safety of fresh produce. Washing with chemical sanitizers, commonly used by the industry, is limited in its effectiveness and is viewed as a possible cross-contamination opportunity. This review discuses the advanced oxidation process (AOP), which involves generating highly reactive hydroxyl radicals to inactivate human pathogens. Ionizing irradiation, ultraviolet (UV) light, and cold plasma can be regarded as AOP; however, AOPs employing combinations of UV, H2O2, cold plasma, and ozone may be more promising because higher amounts of hydroxyl radicals are produced in comparison to the individual treatments and the combinative AOPs may be more consumer friendly than ionizing irradiation. When applied as a gaseous/aerosolized treatment, AOPs may have advantages over immersion treatments, considering the reactivity of hydroxyl radicals and presence of organic materials in wash water. Gaseous/aerosolized AOPs achieve up to 5 log reductions of pathogenic bacteria on fresh produce compared to reductions of 1-2 logs with aqueous sanitizers. Further research needs to be conducted on specific AOPs before being considered for commercialization, such as reduced formation of undesirable chemical byproducts, impact on quality, and scaled up studies.
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Affiliation(s)
- Xuetong Fan
- Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, United States
| | - Yuanyuan Song
- Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, United States
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37
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Kulawik P, Dordević D. Sushi processing: microbiological hazards and the use of emerging technologies. Crit Rev Food Sci Nutr 2020; 62:1270-1283. [PMID: 33124887 DOI: 10.1080/10408398.2020.1840332] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Sushi meal has been adapting to different countries and traditions ever since it was invented. Recently there is a growing popularity of ready-to-eat sushi meals, with new sushi production plants emerging in many countries. This relatively new sushi industry is facing many challenges, one of which is the microbiological hazard related to sushi consumption. The aim of this review was to summarize the most significant aspects with regard to microbiological quality of sushi, reported cases of sushi-related poisoning, as well as the potential of modern innovative and emerging technologies to inhibit microbiological growth. Although there is a limited amount of studies in relation to sushi shelf-life extension, the existing data shows potential of using novel minimal processing technologies to improve the shelf-life and quality of sushi meals. Those technologies include the use of cold plasma, plasma activated water and electrolyzed water, as well as the use of innovative packaging and edible coatings. Based on the collected data, the possible microbiological hazards in the production process of sushi, with possible use of emerging technologies to reduce or eliminate those risks, are also emphasized.
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Affiliation(s)
- Piotr Kulawik
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Cracow, Kraków, Poland
| | - Dani Dordević
- Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences in Brno, Brno, Czech Republic.,Department of Technology and Organization of Public Catering, South Ural State University, Chelyabinsk, Russia
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38
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Graça A, Santo D, Pires-Cabral P, Quintas C. The effect of UV-C and electrolyzed water on yeasts on fresh-cut apple at 4 °C. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110034] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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39
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Fan X, Wang W. Quality of fresh and fresh-cut produce impacted by nonthermal physical technologies intended to enhance microbial safety. Crit Rev Food Sci Nutr 2020; 62:362-382. [DOI: 10.1080/10408398.2020.1816892] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Xuetong Fan
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania, USA
| | - Wenli Wang
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania, USA
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
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40
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Derraik JGB, Anderson WA, Connelly EA, Anderson YC. Rapid Review of SARS-CoV-1 and SARS-CoV-2 Viability, Susceptibility to Treatment, and the Disinfection and Reuse of PPE, Particularly Filtering Facepiece Respirators. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:E6117. [PMID: 32842655 PMCID: PMC7504573 DOI: 10.3390/ijerph17176117] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 08/12/2020] [Accepted: 08/18/2020] [Indexed: 01/22/2023]
Abstract
In the COVID-19 pandemic caused by SARS-CoV-2, hospitals are often stretched beyond capacity. There are widespread reports of dwindling supplies of personal protective equipment (PPE), particularly N95-type filtering facepiece respirators (FFRs), which are paramount to protect frontline medical/nursing staff, and to minimize further spread of the virus. We carried out a rapid review to summarize the existing literature on the viability of SARS-CoV-2, the efficacy of key potential disinfection procedures against the virus (specifically ultraviolet light and heat), and the impact of these procedures on FFR performance, material integrity, and/or fit. In light of the recent discovery of SARS-CoV-2 and limited associated research, our review also focused on the closely related SARS-CoV-1. We propose a possible whole-of-PPE disinfection solution for potential reuse that could be rapidly instituted in many health care settings, without significant investments in equipment.
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Affiliation(s)
- José G. B. Derraik
- Liggins Institute, University of Auckland, Auckland 1023, New Zealand
- Department of Paediatrics, Child and Youth Health, University of Auckland, Auckland 1023, New Zealand;
- Tamariki Pakari Child Health and Wellbeing Trust, New Plymouth, Taranaki 4310, New Zealand
- Department of Women’s and Children’s Health, Uppsala University, 751 85 Uppsala, Sweden
| | - William A. Anderson
- Department of Chemical Engineering, University of Waterloo, Waterloo, ON N2L 3G1, Canada;
| | - Elizabeth A. Connelly
- Dermatology, Department of Medicine, Taranaki District Health Board, New Plymouth 4310, New Zealand;
| | - Yvonne C. Anderson
- Department of Paediatrics, Child and Youth Health, University of Auckland, Auckland 1023, New Zealand;
- Tamariki Pakari Child Health and Wellbeing Trust, New Plymouth, Taranaki 4310, New Zealand
- Department of Paediatrics, Taranaki District Health Board, New Plymouth 4310, New Zealand
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41
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Green A, Popović V, Warriner K, Koutchma T. The efficacy of UVC LEDs and low pressure mercury lamps for the reduction of Escherichia coli O157:H7 and Listeria monocytogenes on produce. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102410] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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42
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Delorme MM, Guimarães JT, Coutinho NM, Balthazar CF, Rocha RS, Silva R, Margalho LP, Pimentel TC, Silva MC, Freitas MQ, Granato D, Sant’Ana AS, Duart MCK, Cruz AG. Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.06.001] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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43
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Inactivation of Listeria monocytogenes, Escherichia coli O157:H7, and Pre-existing Bacteria on Spinach by Combined Treatment of Cudrania tricuspidata Leaf Extract Washing and Ultraviolet-C Irradiation. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02476-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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44
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Chen PF, Zhang RJ, Huang SB, Shao JH, Cui B, Du ZL, Xue L, Zhou N, Hou B, Lin C. UV dose effects on the revival characteristics of microorganisms in darkness after UV disinfection: Evidence from a pilot study. THE SCIENCE OF THE TOTAL ENVIRONMENT 2020; 713:136582. [PMID: 31954256 DOI: 10.1016/j.scitotenv.2020.136582] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/22/2019] [Revised: 01/06/2020] [Accepted: 01/06/2020] [Indexed: 05/03/2023]
Abstract
Ultraviolet (UV) disinfection during water supply treatment aims to reduce the number of bacteria. Although UV disinfection is effective at inactivating most microorganisms, some microbe species may be entirely impervious. A pilot study was conducted to compare the quantity and community component of bacteria in surface water collected from filtration effluent before UV disinfection with different doses of UV, and those 1 and 2 days afterwards, in darkness. The aim was to elucidate the relationship between the UV dose and the total revived microorganisms in darkness after UV disinfection. In the filtration effluent samples, Gammaproteobacteria, Bacilli, Actinobacteria, and Alphaproteobacteria were the predominant classes. After storage in the dark at a constant temperature of 19 °C, the UV-disinfected samples showed a considerable increase in Bacilli, while Gammaproteobacteria remained the predominant population. Genera such as Exiguobacterium, Citrobacter, Acinetobacter, and Pseudomonas presented a selective advantage in terms of revival in darkness after UV disinfection, irrespective of the UV dose and storage time. The lowest rate of microbial revival (5% day-1) was noted at a UV dose of 266.10 mJ m-2 (with an average UV illumination time of 124.4 s and an average intensity of 86.61 W m-2). Our results suggest that higher UV intensity and lower illumination time are key factors in minimizing the revival of microorganisms in darkness.
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Affiliation(s)
- Peng-Fei Chen
- School of Environment and Energy, South China University of Technology, Guangzhou 510006, PR China
| | - Rui-Jian Zhang
- College of Urban and Rural Construction, Zhongkai University of Agriculture and Engineering, Guangzhou 510006, PR China.
| | - Shao-Bin Huang
- School of Environment and Energy, South China University of Technology, Guangzhou 510006, PR China
| | - Jun-Hua Shao
- School of Automation & Electrical Engineering, Lanzhou Jiaotong University, Lanzhou 730070, PR China
| | - Bin Cui
- School of Civil Engineering, Guangzhou University, Guangzhou 510060, PR China
| | - Zhi-Li Du
- School of Environment and Energy, South China University of Technology, Guangzhou 510006, PR China
| | - Liang Xue
- Guangdong Institute of Microbiology, Guangzhou 510060, PR China
| | - Na Zhou
- School of Environment and Safety Engineering, North University of China, Taiyuan 030000, PR China
| | - Bin Hou
- School of Environment and Safety Engineering, North University of China, Taiyuan 030000, PR China
| | - Chong Lin
- College of Urban and Rural Construction, Zhongkai University of Agriculture and Engineering, Guangzhou 510006, PR China
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45
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Rios de Souza V, Popović V, Warriner K, Koutchma T. A comparative study on the inactivation of Penicillium expansum spores on apple using light emitting diodes at 277 nm and a low-pressure mercury lamp at 253.7 nm. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.107039] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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46
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47
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Balbinot Filho CA, Borges CD. Efeitos da radiação UV-C em alface e maçã minimamente processadas: uma revisão. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.32118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumo A alta procura por alimentos nutritivos e de fácil consumo tem impulsionado o mercado de frutas e hortaliças minimamente processadas (MP). No entanto, estes alimentos têm uma curta vida de prateleira, são marcados pela rápida deterioração. A radiação ultravioleta-C (UV-C) é uma técnica não térmica, limpa e de baixo custo que pode servir como alternativa aos sanitizantes comuns. Porém, a sua baixa penetração em alimentos tem limitado sua aplicação neste ramo da indústria. Objetivou-se revisar o efeito germicida da radiação UV-C em alface e maçã minimamente processados e os possíveis danos às características físicas e sensoriais, além de realizar uma avaliação dos fatores envolvidos nesta técnica. Uma redução de 1 a 2 log UFC/g da microflora natural destes vegetais é facilmente atingida com doses moderadas, para diversos grupos de microrganismos deteriorantes. Uma maior redução nos níveis de patogênicos inoculados, acima de 4 log UFC/g, foi verificada quando doses maiores foram utilizadas. Para a alface MP, a superfície irregular é considerada um limitante, por reduzir o contato entre a radiação e os microrganismos. Essa limitação pode ser superada alterando parâmetros do processo, como distância da fonte emissora e exposição de ambos os lados do vegetal. A cor das folhas foi melhor preservada com emprego de radiação UV-C em doses moderadas. Na maçã MP, alterações indesejáveis, como a intensa perda de massa e o escurecimento pronunciado, estão associadas a um severo dano celular em doses mais elevadas. Tais efeitos puderam ser evitados expondo a fruta por um menor tempo. Em geral, verificou-se boa aceitabilidade de alface e maçã MP tratadas com radiação UV-C. O tipo de fruta ou hortaliça utilizado e a sua topografia exercem grande influência na eficiência da técnica. Não foi possível sugerir uma dosagem adequada para a alface ou a maçã MP, visto que os poucos estudos disponíveis diferem quanto à variedade de alface ou maçã estudada, na forma como os tratamentos foram conduzidos e na dose exposta.
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48
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Affiliation(s)
- Michael Hellwig
- Professur für LebensmittechemieTechnische Universität Dresden D-01062 Dresden Deutschland
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49
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Guo S, Huang R, Chen H. Evaluating a Combined Method of UV and Washing for Sanitizing Blueberries, Tomatoes, Strawberries, Baby Spinach, and Lettuce. J Food Prot 2019; 82:1879-1889. [PMID: 31622165 DOI: 10.4315/0362-028x.jfp-18-524] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
We assessed a fresh produce decontamination system using a combined method of UV and washing (water-assisted UV [WUV]) in different scales. The system used tap water to wash fresh produce while exposing it to UV light. First, the reduction of Salmonella in tap water under UV treatment (1 to 1,740 mJ/cm2) was determined. Increasing the UV dose significantly (P < 0.05) increased the Salmonella reduction in wash water, and UV intensity of more than 2 mW/cm2 could reduce Salmonella in tap water to below 1 CFU/mL given enough processing time (more than 1 min; UV dose of 120 mJ/cm2). Then, the decontamination effectiveness of a small WUV system was tested on blueberries (50 g). Blueberries were spot or dip inoculated with a Salmonella cocktail and treated by the small WUV system (200 mL of water). In general, WUV treatments achieved significantly better Salmonella inactivation than tap water wash; tap water wash (10 min) and 2 mW/cm2 WUV treatment (with a UV dose of 1,200 mJ/cm2) reduced populations of spot-inoculated Salmonella on blueberries by 2.44 and 5.45 log, respectively. Compared with spot-inoculated Salmonella on blueberries, dip-inoculated Salmonella was more difficult to be inactivated by WUV treatments. Then, the decontamination effectiveness of WUV treatments was tested on blueberries (170 g), tomatoes (290 g), strawberries (170 g), baby spinach (60 g), and lettuce (60 g) using a larger WUV system. In general, 10 min of 29 mW/cm2 WUV treatment (a high UV dose of 17,400 mJ/cm2) resulted in significantly better Salmonella inactivation than tap water wash (for 10 min) regardless the inoculation method, agreeing with the results of the small-scale study. For both spot- and dip-inoculated lettuce, no significant difference (P > 0.05) in Salmonella inactivation by WUV treatments was observed when the quantity of lettuce increased from 50 to 100 g.
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Affiliation(s)
- Shuanghuan Guo
- Department of Animal and Food Sciences, University of Delaware, Newark, Delaware 19716-2150, USA
| | - Runze Huang
- Department of Animal and Food Sciences, University of Delaware, Newark, Delaware 19716-2150, USA
| | - Haiqiang Chen
- Department of Animal and Food Sciences, University of Delaware, Newark, Delaware 19716-2150, USA
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Gündüz GT, Korkmaz A. UV-C treatment for the inhibition of molds isolated from dried persimmons (Diospyros kaki L.) and modelling of UV-C inactivation kinetics. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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