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Little A, Mendonca A, Dickson J, Fortes-Da-Silva P, Boylston T, Lewis B, Coleman S, Thomas-Popo E. Acid Adaptation Enhances Tolerance of Escherichia coli O157:H7 to High Voltage Atmospheric Cold Plasma in Raw Pineapple Juice. Microorganisms 2024; 12:1131. [PMID: 38930513 PMCID: PMC11205674 DOI: 10.3390/microorganisms12061131] [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: 05/13/2024] [Revised: 05/28/2024] [Accepted: 05/29/2024] [Indexed: 06/28/2024] Open
Abstract
Pathogens that adapt to environmental stress can develop an increased tolerance to some physical or chemical antimicrobial treatments. The main objective of this study was to determine if acid adaptation increased the tolerance of Escherichia coli O157:H7 to high voltage atmospheric cold plasma (HVACP) in raw pineapple juice. Samples (10 mL) of juice were inoculated with non-acid-adapted (NAA) or acid-adapted (AA) E. coli to obtain a viable count of ~7.00 log10 CFU/mL. The samples were exposed to HVACP (70 kV) for 1-7 min, with inoculated non-HVACP-treated juice serving as a control. Juice samples were analyzed for survivors at 0.1 h and after 24 h of refrigeration (4 °C). Samples analyzed after 24 h exhibited significant decreases in viable NAA cells with sub-lethal injury detected in both NAA and AA survivors (p < 0.05). No NAA survivor in juice exposed to HVACP for 5 or 7 min was detected after 24 h. However, the number of AA survivors was 3.33 and 3.09 log10 CFU/mL in juice treated for 5 and 7 min, respectively (p < 0.05). These results indicate that acid adaptation increases the tolerance of E. coli to HVACP in pineapple juice. The potentially higher tolerance of AA E. coli O157:H7 to HVACP should be considered in developing safe juice processing parameters for this novel non-thermal technology.
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Affiliation(s)
- Allison Little
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA; (A.L.); (P.F.-D.-S.); (T.B.); (B.L.); (S.C.); (E.T.-P.)
| | - Aubrey Mendonca
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA; (A.L.); (P.F.-D.-S.); (T.B.); (B.L.); (S.C.); (E.T.-P.)
- Interdepartmental Microbiology Program, Iowa State University, Ames, IA 50011, USA;
| | - James Dickson
- Interdepartmental Microbiology Program, Iowa State University, Ames, IA 50011, USA;
- Department of Animal Science, Iowa State University, Ames, IA 50011, USA
| | - Paulo Fortes-Da-Silva
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA; (A.L.); (P.F.-D.-S.); (T.B.); (B.L.); (S.C.); (E.T.-P.)
| | - Terri Boylston
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA; (A.L.); (P.F.-D.-S.); (T.B.); (B.L.); (S.C.); (E.T.-P.)
| | - Braden Lewis
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA; (A.L.); (P.F.-D.-S.); (T.B.); (B.L.); (S.C.); (E.T.-P.)
- Department of Biochemistry, Biophysics & Molecular Biology, Iowa State University, Ames, IA 50011, USA
| | - Shannon Coleman
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA; (A.L.); (P.F.-D.-S.); (T.B.); (B.L.); (S.C.); (E.T.-P.)
| | - Emalie Thomas-Popo
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA; (A.L.); (P.F.-D.-S.); (T.B.); (B.L.); (S.C.); (E.T.-P.)
- Interdepartmental Microbiology Program, Iowa State University, Ames, IA 50011, USA;
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Yang P, Liao X. High pressure processing plus technologies: Enhancing the inactivation of vegetative microorganisms. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 110:145-195. [PMID: 38906586 DOI: 10.1016/bs.afnr.2024.02.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/23/2024]
Abstract
High pressure processing (HPP) is a non-thermal technology that can ensure microbial safety without compromising food quality. However, the presence of pressure-resistant sub-populations, the revival of sub-lethally injured (SLI) cells, and the resuscitation of viable but non-culturable (VBNC) cells pose challenges for its further development. The combination of HPP with other methods such as moderate temperatures, low pH, and natural antimicrobials (e.g., bacteriocins, lactate, reuterin, endolysin, lactoferrin, lactoperoxidase system, chitosan, essential oils) or other non-thermal processes (e.g., CO2, UV-TiO2 photocatalysis, ultrasound, pulsed electric fields, ultrafiltration) offers feasible alternatives to enhance microbial inactivation, termed as "HPP plus" technologies. These combinations can effectively eliminate pressure-resistant sub-populations, reduce SLI or VBNC cell populations, and inhibit their revival or resuscitation. This review provides an updated overview of microbial inactivation by "HPP plus" technologies and elucidates possible inactivation mechanisms.
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Affiliation(s)
- Peiqing Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P.R. China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P.R. China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing, P.R. China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, P.R. China; Beijing Key laboratory for Food Non-thermal processing, Beijing, P.R. China.
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Wiśniewski P, Chajęcka-Wierzchowska W, Zadernowska A. Impact of High-Pressure Processing (HPP) on Listeria monocytogenes-An Overview of Challenges and Responses. Foods 2023; 13:14. [PMID: 38201041 PMCID: PMC10778341 DOI: 10.3390/foods13010014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2023] [Revised: 12/12/2023] [Accepted: 12/18/2023] [Indexed: 01/12/2024] Open
Abstract
High-pressure processing (HPP) is currently one of the leading methods of non-thermal food preservation as an alternative to traditional methods based on thermal processing. The application of HPP involves the simultaneous action of a combination of several factors-pressure values (100-600 MPa), time of operation (a few-several minutes), and temperature of operation (room temperature or lower)-using a liquid medium responsible for pressure transfer. The combination of these three factors results in the inactivation of microorganisms, thus extending food shelf life and improving the food's microbiological safety. HPP can provide high value for the sensory and quality characteristics of products and reduce the population of pathogenic microorganisms such as L. monocytogenes to the required safety level. Nevertheless, the technology is not without impact on the cellular response of pathogens. L. monocytogenes cells surviving the HPP treatment may have multiple damages, which may impact the activation of mechanisms involved in the repair of cellular damage, increased virulence, or antibiotic resistance, as well as an increased expression of genes encoding pathogenicity and antibiotic resistance. This review has demonstrated that HPP is a technology that can reduce L. monocytogenes cells to below detection levels, thus indicating the potential to provide the desired level of safety. However, problems have been noted related to the possibilities of cell recovery during storage and changes in virulence and antibiotic resistance due to the activation of gene expression mechanisms, and the lack of a sufficient number of studies explaining these changes has been reported.
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Affiliation(s)
- Patryk Wiśniewski
- Department of Food Microbiology, Meat Technology and Chemistry, Faculty of Food Science, University of Warmia and Mazury, Plac Cieszyński 1, 10-726 Olsztyn, Poland; (W.C.-W.); (A.Z.)
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Wu-Chen RA, Feng J, Elhadidy M, Nambiar RB, Liao X, Yue M, Ding T. Benzalkonium chloride forces selective evolution of resistance towards antibiotics in Salmonella enterica serovar Typhimurium. J Infect Public Health 2023; 16 Suppl 1:225-235. [PMID: 37935604 DOI: 10.1016/j.jiph.2023.10.022] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 09/05/2023] [Accepted: 10/22/2023] [Indexed: 11/09/2023] Open
Abstract
BACKGROUND Although food-grade disinfectants are extensively used worldwide, it has been reported that the long-term exposure of bacteria to these compounds may represent a selective force inducing evolution including the emergence of antibiotic resistance. However, the mechanism underlying this correlation has not been elucidated. This study aims to investigate the genomic evolution caused by long-term disinfectant exposure in terms of antibiotic resistance in Salmonella enterica Typhimurium. METHODS S. Typhimurium isolates were exposed to increasing concentrations of benzalkonium chloride (BAC) and variations of their antibiotic susceptibilities were monitored. Strains that survived BAC exposure were analyzed at whole genome perspective using comparative genomics, and Sanger sequencing-confirmed mutations in ramR gene were identified. Next, the efflux activity in ramR-mutated strains shown as bisbenzimide accumulation and expression of genes involved in AcrAB-TolC efflux pump using quantitative reverse transcriptase PCR were determined. RESULTS Mutation rates of evolved strains varied from 5.82 × 10-9 to 5.56 × 10-8, with fold increase from 18.55 to 1.20 when compared with strains evolved without BAC. Mutations in ramR gene were found in evolved strains. Upregulated expression and increased activity of AcrAB-TolC was observed in evolved strains, which may contribute to their increased resistance to clinically relevant antibiotics. In addition, several indels and point mutations in ramR were identified, including L158P, A37V, G42E, F45L, and R46H which have not yet been linked to antimicrobial resistance. Resistance and mutations were stable after seven consecutive cultivations without BAC exposure. These results suggest that strains with sequence type (ST) ST34 were the most prone to mutations in ramR among the three STs tested (ST34, ST19, ST36). CONCLUSIONS This work demonstrated that disinfectants, specifically BAC forces S. Typhimurium to enter a specific evolutionary trajectory towards antibiotic resistance illustrating the side effects of long-term exposure to BAC and probably also to other disinfectants. Most significantly, this study provides new insights in understanding the emergence of antibiotic resistance in modern society.
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Affiliation(s)
- Ricardo A Wu-Chen
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Jinsong Feng
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Mohamed Elhadidy
- Biomedical Sciences Program, University of Science and Technology, Zewail City of Science and Technology, Giza, Egypt; Center for Genomics, Helmy Institute for Medical Sciences, Zewail City of Science and Technology, Giza, Egypt; Department of Bacteriology, Mycology and Immunology, Faculty of Veterinary Medicine, Mansoura University, Mansoura, Egypt
| | - Reshma B Nambiar
- College of Animal Sciences, Zhejiang University, Hangzhou 310058, China
| | - Xinyu Liao
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314100, China
| | - Min Yue
- College of Animal Sciences, Zhejiang University, Hangzhou 310058, China.
| | - Tian Ding
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314100, China.
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Yang D, Jiang Z, Meng Q, Wang S, Pan H, Rao L, Liao X. Analyzing the pressure resistant, sublethal injury and resuscitable viable but non-culturable state population of Escherichia coli, Staphylococcus aureus, Bacillus amyloliquefaciens and Lactiplantibacillus plantarum under high pressure processing. Food Res Int 2023; 173:113336. [PMID: 37803646 DOI: 10.1016/j.foodres.2023.113336] [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: 06/19/2023] [Revised: 07/26/2023] [Accepted: 07/29/2023] [Indexed: 10/08/2023]
Abstract
This study aimed to analyze and reduce the pressure resistance (PR), sublethal injury (SLI), and viable but non-culturable (VBNC) populations during HPP. Escherichia coli, Staphylococcus aureus, Bacillus amyloliquefaciens and Lactiplantibacillus plantarum were selected for evaluation of PR, SLI and VBNC cell counts and proportions during HPP. The results revealed that the bactericidal efficiency against these strains gradually improved as the processing pressure increased. However, viable bacteria could still be detected, suggesting that there may involve the presence of resistant population that difficult to be killed or revived from SLI. Further detecting the quantity and proportion of PR, SLI and VBNC bacteria found that these state of cells were present during whole HPP treatment. Additionally, the more resistant a bacterial species was to high pressure, the fewer SLI and more resuscitable VBNC (RVBNC) populations it generated, and vice versa. Therefore, correlation analysis was also employed to make the relationship between log reduction, SLI and RVBNC population ratios clearer. The results demonstrated that the log reduction was highly positive correlation with SLI population ratios, and negative correlation with RVBNC population within our detected species at 500 MPa. Furthermore, CO2 and Nisin were employed to combined with HPP to reduce these survivors. Comparing with 233, 218, 241 and 259 MPa for HPP treatment, it took 37, 89, 135 and 229 MPa for HPP + CO2, and 189, 161, 199 and 292 MPa for HPP + Nisin to the first decimal reduction for E. coli, S.aureus, B. amyloliquefaciens and L. plantarum, respectively. The results indicated that HPP combined with CO2 or Nisin could significantly reduce the quantity of PR, SLI, and RVBNC cells during HPP, and provide better bactericidal effects. In conclusion, we quantified the presence of PR, SLI, and VBNC bacteria after high pressure treatment and investigate the effectiveness of HPP combined with CO2 or Nisin to enhance the inactivation of bacteria and reduce the occurrence of PR, SLI, and RVBNC bacteria.
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Affiliation(s)
- Dong Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, PR China
| | - Zhidong Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, PR China
| | - Qiuyu Meng
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, PR China
| | - Shengkang Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, PR China
| | - Hanxu Pan
- School of Light Industry, Beijing Technology and Business University, Beijing 100048, PR China
| | - Lei Rao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, PR China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, PR China.
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Wiśniewski P, Chajęcka-Wierzchowska W, Zadernowska A. High-Pressure Processing-Impacts on the Virulence and Antibiotic Resistance of Listeria monocytogenes Isolated from Food and Food Processing Environments. Foods 2023; 12:3899. [PMID: 37959018 PMCID: PMC10650155 DOI: 10.3390/foods12213899] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 10/20/2023] [Accepted: 10/23/2023] [Indexed: 11/15/2023] Open
Abstract
High-pressure processing (HPP) is one of the non-thermal methods of food preservation considered to be safe but may cause an increase/decrease in virulence potential and antibiotic resistance. The aim of the present study was to evaluate the survival of L. monocytogenes isolates after high-pressure processing (200 and 400 MPa for 5 min) and to determine changes in phenotypic and genotypic antibiotic resistance and virulence after this treatment. The 400 MPa treatment was shown to be effective in reducing pathogens to safe levels; however, the potential for cell recovery during storage was observed. In addition, studies on changes in virulence indicated possibilities related to a decrease in actA gene expression, overexpression of the hly and osfX gene, and an increase in biofilm-forming ability. The studies on changes in antibiotic resistance of isolates showed that all isolates showing initial susceptibility to lincomycin, fosfomycin, trimethoprim/sulfamethoxazole, and tetracycline became resistant to these antibiotics, which was associated with an increase in the values of minimum inhibitory concentrations. An increase in the expression of antibiotic resistance genes (mainly tetA_1, tetA_3, tetC) was also observed (mainly after the application of 200 MPa pressure), which was isolate dependent. However, it is noteworthy that the induced changes were permanent, i.e., they persisted even after the restoration of optimal environmental conditions. The results presented in our work indicate that the stress occurring during HPP can affect both phenotypic and genotypic changes in the virulence and antibiotic resistance potential of pathogens isolated from food and food processing environments. The potential associated with cell recovery and persistence of changes may influence the spread of virulent isolates of pathogens with increased antibiotic resistance in the food and food processing environment.
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Affiliation(s)
- Patryk Wiśniewski
- Department of Food Microbiology, Meat Technology and Chemistry, Faculty of Food Science, University of Warmia and Mazury, Plac Cieszyński 1, 10-726 Olsztyn, Poland; (W.C.-W.); (A.Z.)
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Pipliya S, Kumar S, Srivastav PP. Modeling of the inactivation kinetics of aerobic mesophiles and yeasts and molds natural microbiota in nonthermal plasma-treated pineapple (Ananas comosus) juice. J Food Sci 2023; 88:3905-3919. [PMID: 37548638 DOI: 10.1111/1750-3841.16721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 06/12/2023] [Accepted: 07/12/2023] [Indexed: 08/08/2023]
Abstract
The nonthermal plasma (NTP) technology is a promising nonthermal technology that can be employed for pasteurization of fruit juice. The effect of NTP on the natural microbiota, namely, aerobic mesophiles (AM), and yeasts and molds (YM) in pineapple juice were examined in the experimental range of 25-45 kV up to 10 min treatment time. At an applied voltage of 45 kV, the AM and YM count reductions of 4.7 and 4.1 log cfu/mL were obtained at the end of the 14-min treatment. The inactivation kinetics of microbes were attempted to be explained using nonlinear models, including Weibull + tail, Geeraerd, log-logistic, Coroller, and Cerf. The residual population (Nres ) model parameter in the Geeraerd model explained the tailing behavior of microbes. Furthermore, the estimated values for the scale parameter and destruction rate constants were used to describe the sensitive and resistant percentages of the microbial population. According to statistical parameters (R2 : 0.978-0.999, RMSE: 0.034-0.277) and validation indicators (accuracy factor: 1.013-1.152, bias factor: 0.985-1.12), all models performed well. Akaike's theory was used to select the best-fit model, and the Coroller model was shown to be the most accurate one for AM and YM, exhibiting the lowest Akaike increment (Δi = 0). PRACTICAL APPLICATION: Nonthermal plasma may be used as an alternate nonthermal process for this product in order to meet customer appeal for safe and nutritious juice with minimal processing. The goal of this work was to produce a nutritious and safe pineapple juice by using nonthermal processing.
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Affiliation(s)
- Sunil Pipliya
- Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
| | - Sitesh Kumar
- Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
| | - Prem Prakash Srivastav
- Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
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Zhao D, Ma Y, Wang W, Xiang Q. Antibacterial activity and mechanism of cinnamon essential oil nanoemulsion against Pseudomonas deceptionensis CM2. Heliyon 2023; 9:e19582. [PMID: 37809560 PMCID: PMC10558840 DOI: 10.1016/j.heliyon.2023.e19582] [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: 04/01/2023] [Revised: 08/24/2023] [Accepted: 08/27/2023] [Indexed: 10/10/2023] Open
Abstract
This work aimed to evaluate the antibacterial activity and mechanism of cinnamon essential oil nanoemulsion (CON) against Pseudomonas deceptionensis CM2. The results revealed that CON could effectively inhibit the proliferation of P. deceptionensis CM2 cells in a time- and concentration-dependent manner. After 4 h of incubation with CON at the minimum inhibitory concentration (0.125 mg/mL), the relative fluorescence intensity of propidium iodide and 1-N-phenylnapthylamine (NPN) was increased by 32.0% and 351.4%, respectively. The membrane permeability of P. deceptionensis CM2 cells was significantly disrupted after CON treatment, resulting in the leakage of intracellular substances (such as proteins and electrolytes). CON also caused significant increases in the DiBAC4(3) fluorescence intensity of P. deceptionensis CM2 cells. These results demonstrate that CON induced inactivation of P. deceptionensis CM2 by destroying the integrity and function of bacterial membrane. A higher level of intracellular reactive oxygen species (ROS) was observed in CON-treated cells (p < 0.05), compared with control cells. Moreover, the addition of glutathione to the growth medium remarkably decreased the antimicrobial activity of CON against P. deceptionensis CM2, further confirming that oxidative stress played an important role in the antimicrobial activity of CON. Overall, CON may exhibit antibacterial effects by causing damage to the bacterial membranes and oxidative stress.
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Affiliation(s)
- Dianbo Zhao
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
| | - Yanqing Ma
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
| | - Wenwen Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
| | - Qisen Xiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
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Zhang H, Zhang C, Han Q. Mechanisms of bacterial inhibition and tolerance around cold atmospheric plasma. Appl Microbiol Biotechnol 2023:10.1007/s00253-023-12618-w. [PMID: 37421472 PMCID: PMC10390405 DOI: 10.1007/s00253-023-12618-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2023] [Revised: 05/29/2023] [Accepted: 06/01/2023] [Indexed: 07/10/2023]
Abstract
The grim situation of bacterial infection has undoubtedly become a major threat to human health. In the context of frequent use of antibiotics, a new bactericidal method is urgently needed to fight against drug-resistant bacteria caused by non-standard use of antibiotics. Cold atmospheric plasma (CAP) is composed of a variety of bactericidal species, which has excellent bactericidal effect on microbes. However, the mechanism of interaction between CAP and bacteria is not completely clear. In this paper, we summarize the mechanisms of bacterial killing by CAP in a systematic manner, discuss the responses of bacteria to CAP treatment that are considered to be related to tolerance and their underlying mechanisms, review the recent advances in bactericidal applications of CAP finally. This review indicates that CAP inhibition and tolerance of survival bacteria are a set of closely related mechanisms and suggests that there might be other mechanisms of tolerance to survival bacteria that had not been discovered yet. In conclusion, this review shows that CAP has complex and diverse bactericidal mechanisms, and has excellent bactericidal effect on bacteria at appropriate doses. KEY POINTS: • The bactericidal mechanism of CAP is complex and diverse. • There are few resistant bacteria but tolerant bacteria during CAP treatment. • There is excellent germicidal effect when CAP in combination with other disinfectants.
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Affiliation(s)
- Hao Zhang
- State Key Laboratory of Oral Diseases & National Clinical Research Center for Oral Disease, West China Hospital of Stomatology, Sichuan University, Chengdu, 610041, People's Republic of China
| | - Chengxi Zhang
- State Key Laboratory of Oral Diseases & National Clinical Research Center for Oral Disease, West China Hospital of Stomatology, Sichuan University, Chengdu, 610041, People's Republic of China
| | - Qi Han
- Department of Oral Pathology, State Key Laboratory of Oral Diseases and National Clinical Research Center for Oral Diseases, West China Hospital of Stomatology, Sichuan University, Chengdu, 610041, People's Republic of China.
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Liao X, Chen X, Sant'Ana AS, Feng J, Ding T. Pre-Exposure of Foodborne Staphylococcus aureus Isolates to Organic Acids Induces Cross-Adaptation to Mild Heat. Microbiol Spectr 2023; 11:e0383222. [PMID: 36916935 PMCID: PMC10101096 DOI: 10.1128/spectrum.03832-22] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Accepted: 02/14/2023] [Indexed: 03/16/2023] Open
Abstract
Staphylococcus aureus is a typical enterotoxin-producing bacterium that causes food poisoning. In the food industry, pasteurization is the most widely used technique for food decontamination. However, pre-exposure to an acidic environment might make bacteria more resistant to heat treatment, which could compromise the bactericidal effect of heat treatment and endanger food safety. In this work, the organic acid-induced cross-adaptation of S. aureus isolates to heat and the associated mechanisms were investigated. Cross-adaptation area analysis indicated that pre-exposure to organic acids induced cross-adaptation of S. aureus to heat in a strain-dependent manner. Compared with other strains, S. aureus strain J15 showed extremely high heat resistance after being stressed by acetic acid, citric acid, and lactic acid. S. aureus strains J19, J9, and J17 were found to be unable to develop cross-adaptation to heat with pre-exposure to acetic acid, citric acid, and lactic acid, respectively. Analysis of the phenotypic characteristics of the cell membrane demonstrated that the acid-heat-cross-adapted strain J15 retained cell membrane integrity and functions through enhanced Na+K+-ATPase and FoF1-ATPase activities. Cell membrane fatty acid analysis revealed that the ratio of anteiso to iso branched-chain fatty acids in the acid-heat-cross-adapted strain J15 decreased and the content of straight-chain fatty acids exhibited a 2.9 to 4.4% increase, contributing to the reduction in membrane fluidity. At the molecular level, fabH was overexpressed with preconditioning by organic acid, and its expression was further enhanced with subsequent heat exposure. Organic acids activated the GroESL system, which participated in the heat shock response of S. aureus to the subsequent heat stress. IMPORTANCE Cross-adaptation is one of the most important phenotypes in foodborne pathogens and poses a potential risk to food safety and human health. In this work, we found that pretreatment with acetic acid, citric acid, and lactic acid could induce subsequent heat tolerance development in S. aureus. Various S. aureus strains exhibited different acid-heat cross-adaptation areas. The acid-induced cross-adaptation to heat might be attributable to membrane integrity maintenance, stabilization of the charge equilibrium to achieve a normal internal pH, and membrane fluidity reduction achieved by decreasing the ratios of anteiso to iso fatty acids. The fabH gene, which is involved in fatty acid biosynthesis, and groES/groEL, which are related to heat shock response, contributed to the development of the acid-heat cross-adaptation phenomenon in S. aureus. The investigations of the stress cross-adaptation phenomenon in foodborne pathogens could help optimize food processing to better control S. aureus.
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Affiliation(s)
- Xinyu Liao
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang, China
- School of Mechanical and Energy Engineering, NingboTech University, Ningbo, China
- Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan, China
| | - Xin Chen
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang, China
| | - Anderson S. Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Jinsong Feng
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang, China
| | - Tian Ding
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang, China
- Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan, China
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11
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Mehany T, Siddiqui SA, Olawoye B, Olabisi Popoola O, Hassoun A, Manzoor MF, Punia Bangar S. Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs. Crit Rev Food Sci Nutr 2023; 64:7237-7267. [PMID: 36861223 DOI: 10.1080/10408398.2023.2183381] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
Abstract
The worldwide challenges related to food sustainability are presently more critical than ever before due to the severe consequences of climate change, outbreak of epidemics, and wars. Many consumers are shifting their dietary habits toward consuming more plant-based foods, such as plant milk analogs (PMA) for health, sustainability, and well-being reasons. The PMA market is anticipated to reach US$38 billion within 2024, making them the largest segment in plant-based foods. Nevertheless, using plant matrices to produce PMA has numerous limitations, including, among others, low stability and short shelf life. This review addresses the main obstacles facing quality and safety of PMA formula. Moreover, this literature overview discusses the emerging approaches, e.g., pulsed electric field (PEF), cold atmospheric plasma (CAP), ultrasound (US), ultra-high-pressure homogenization (UHPH), ultraviolet C (UVC) irradiation, ozone (O3), and hurdle technology used in PMA formulations to overcome their common challenges. These emerging technologies have a vast potential at the lab scale to improve physicochemical characteristics, increase stability and extend the shelf-life, decrease food additives, increase nutritional and organoleptic qualities of the end product. Although the PMA fabrication on a large scale using these technologies can be expected in the near future to formulate novel food products that can offer green alternatives to conventional dairy products, further development is still needed for wider commercial applications.
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Affiliation(s)
- Taha Mehany
- Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, Alexandria, Egypt
| | - Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Babatunde Olawoye
- Department of Food Science and Technology, Faculty of Engineering and Technology, First Technical University, Ibadan, Nigeria
| | - Oyekemi Olabisi Popoola
- Department of Food Science and Technology, Faculty of Engineering and Technology, First Technical University, Ibadan, Nigeria
| | - Abdo Hassoun
- Sustainable AgriFoodtech Innovation and Research (SAFIR), Arras, France
- Syrian Academic Expertise (SAE), Gaziantep, Turkey
| | - Muhammad Faisal Manzoor
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Sneh Punia Bangar
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, South Carolina, USA
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12
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Shao L, Sun Y, Zou B, Zhao Y, Li X, Dai R. Sublethally injured microorganisms in food processing and preservation: Quantification, formation, detection, resuscitation and adaption. Food Res Int 2023; 165:112536. [PMID: 36869540 DOI: 10.1016/j.foodres.2023.112536] [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: 11/06/2022] [Revised: 01/14/2023] [Accepted: 01/21/2023] [Indexed: 01/29/2023]
Abstract
Sublethally injured state has been recognized as a survival strategy for microorganisms suffering from stressful environments. Injured cells fail to grow on selective media but can normally grow on nonselective media. Numerous microorganism species can form sublethal injury in various food matrices during processing and preservation with different techniques. Injury rate was commonly used to evaluate sublethal injury, but mathematical models for the quantification and interpretation of sublethally injured microbial cells still require further study. Injured cells can repair themselves and regain viability on selective media under favorable conditions when stress is removed. Conventional culture methods might underestimate microbial counts or present a false negative result due to the presence of injured cells. Although the structural and functional components may be affected, the injured cells pose a great threat to food safety. This work comprehensively reviewed the quantification, formation, detection, resuscitation and adaption of sublethally injured microbial cells. Food processing techniques, microbial species, strains and food matrix all significantly affect the formation of sublethally injured cells. Culture-based methods, molecular biological methods, fluorescent staining and infrared spectroscopy have been developed to detect the injured cells. Cell membrane is often repaired first during resuscitation of injured cells, meanwhile, temperature, pH, media and additives remarkably influence the resuscitation. The adaption of injured cells negatively affects the microbial inactivation during food processing.
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Affiliation(s)
- Lele Shao
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Yingying Sun
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Bo Zou
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Yijie Zhao
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Xingmin Li
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Ruitong Dai
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China.
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13
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Ma Y, Ma Y, Chi L, Wang S, Zhang D, Xiang Q. Lauric arginate ethyl ester: An update on the antimicrobial potential and application in the food systems. Front Microbiol 2023; 14:1125808. [PMID: 36910208 PMCID: PMC9995605 DOI: 10.3389/fmicb.2023.1125808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Accepted: 02/03/2023] [Indexed: 02/25/2023] Open
Abstract
Lauric arginate ethyl ester (LAE), a cationic surfactant with low toxicity, displays excellent antimicrobial activity against a broad range of microorganisms. LAE has been approved as generally recognized as safe (GRAS) for widespread application in certain foods at a maximum concentration of 200 ppm. In this context, extensive research has been carried out on the application of LAE in food preservation for improving the microbiological safety and quality characteristics of various food products. This study aims to present a general review of recent research progress on the antimicrobial efficacy of LAE and its application in the food industry. It covers the physicochemical properties, antimicrobial efficacy of LAE, and the underlying mechanism of its action. This review also summarizes the application of LAE in various foods products as well as its influence on the nutritional and sensory properties of such foods. Additionally, the main factors influencing the antimicrobial efficacy of LAE are reviewed in this work, and combination strategies are provided to enhance the antimicrobial potency of LAE. Finally, the concluding remarks and possible recommendations for the future research are also presented in this review. In summary, LAE has the great potential application in the food industry. Overall, the present review intends to improve the application of LAE in food preservation.
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Affiliation(s)
- Yunfang Ma
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Yanqing Ma
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Lei Chi
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Shaodan Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Dianhe Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Qisen Xiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
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14
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Nonthermal Food Processing: A Step Towards a Circular Economy to Meet the Sustainable Development Goals. Food Chem X 2022; 16:100516. [DOI: 10.1016/j.fochx.2022.100516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 10/24/2022] [Accepted: 11/16/2022] [Indexed: 11/18/2022] Open
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15
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Ko E, Bai J. Effective control of antibiotic resistance using a sonication-based combinational treatment and its application to fresh food. ULTRASONICS SONOCHEMISTRY 2022; 90:106198. [PMID: 36244093 PMCID: PMC9579713 DOI: 10.1016/j.ultsonch.2022.106198] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 09/16/2022] [Accepted: 10/09/2022] [Indexed: 06/16/2023]
Abstract
Antibiotics have been widely used to treat several infectious diseases. However, the overuse of antibiotics has promoted the emergence and spread of antibiotic resistant bacteria (ARB) in various fields, including the food industry. In this study, the antimicrobial efficacies of two conventional sterilization methods, mild heat, and sonication, were evaluated and optimized to develop a new strategy against ARB. Simultaneous mild heat and sonication (HS) treatment led to a significant reduction in viable cell counts, achieving a 5.58-log reduction in 4 min. However, no remarkable decrease in viable cell counts was observed in individually treated groups. Interestingly, the release of antibiotic resistance genes (ARGs) increased in a time-dependent manner in the heat-treated and HS-treated groups. The inactivation levels of ARGs increased as the HS treatment time increased from 2 to 8 min, and most ARGs were degraded after 8 min. In contrast, no significant inactivation of ARGs was observed in the heat-treated and sonication-treated groups after 8 min. These results reveal the synergistic effect of the combination treatment in controlling not only ARB but also ARGs. Finally, on applying this newly developed combination treatment to fresh food (cherry tomato and carrot juice), 3.97- and 4.28-log microbial inactivation was achieved, respectively. In addition, combination treatment did not affect food quality during storage for 5 days. Moreover, HS treatment effectively inactivated ARGs in fresh food systems.
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Affiliation(s)
- Eunjin Ko
- Division of Applied Food System, Major in Food Science & Technology, Seoul Women's University, Seoul 01797, South Korea
| | - Jaewoo Bai
- Division of Applied Food System, Major in Food Science & Technology, Seoul Women's University, Seoul 01797, South Korea.
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16
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Quality Changes in Black Chokeberry Juice Treated by Thermal-Assisted High Hydrostatic Pressure during Cold Storage. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27185892. [PMID: 36144629 PMCID: PMC9500851 DOI: 10.3390/molecules27185892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 08/30/2022] [Accepted: 08/31/2022] [Indexed: 12/03/2022]
Abstract
The effects of thermal-assisted high hydrostatic pressure (TAHHP), high hydrostatic pressure (HHP), and thermal pasteurization (TP) treatments on the quality of aronia juice were evaluated in this study. The results showed that TAHHP and HHP significantly decreased the aerobic plate counts of aronia juice. No significant differences in terms of physicochemical properties, such as pH and total soluble solids, were observed between aronia juice treated with high pressure or thermal pasteurization treatment after 28 days of storage. TAHHP and HHP affected the colour and antioxidant characteristics of aronia juice, though to a significantly lower extent than TP. This result demonstrates that TAHHP and HHP can better maintain the original quality of aronia juice than TP. In summary, both TAHHP and HHP can maintain the microbiological safety and original quality characteristics of aronia juice. TAHHP can effectively increase the safety and duration of cold storage of aronia juice, and hence is highly useful for the juice industry.
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17
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Shang C, Bu J, Song C. Preparation, Antimicrobial Properties under Different Light Sources, Mechanisms and Applications of TiO 2: A Review. MATERIALS (BASEL, SWITZERLAND) 2022; 15:ma15175820. [PMID: 36079203 PMCID: PMC9457460 DOI: 10.3390/ma15175820] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 08/05/2022] [Accepted: 08/06/2022] [Indexed: 05/27/2023]
Abstract
Traditional antimicrobial methods, such as antibiotics and disinfectants, may cause adverse effects, such as bacterial resistance and allergic reactions. Photocatalysts based on titanium dioxide (TiO2) have shown great potential in the field of antimicrobials because of their high efficiency, lack of pollution, and lack of side effects. This paper focuses on the antimicrobial activity of TiO2 under different light sources. To improve the photocatalytic efficiency of TiO2, we can reduce electron-hole recombination and extend the photocatalytic activity to the visible light region by doping with different ions or compounds and compounding with polymers. We can also improve the surface properties of materials, increase the contact area with microorganisms, and further enhance the resistance to microorganisms. In addition, we also reviewed their main synthesis methods, related mechanisms, and main application fields to provide new ideas for the enhancement of photocatalytic microorganism performance and application popularization in the future.
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18
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Pipliya S, Kumar S, Srivastav PP. Inactivation kinetics of polyphenol oxidase and peroxidase in pineapple juice by dielectric barrier discharge plasma technology. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103081] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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Bocker R, Silva EK. Innovative technologies for manufacturing plant-based non-dairy alternative milk and their impact on nutritional, sensory and safety aspects. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2021.100098] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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20
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Environmentally Friendly Techniques for the Recovery of Polyphenols from Food By-Products and Their Impact on Polyphenol Oxidase: A Critical Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12041923] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Even though food by-products have many negative financial and environmental impacts, they contain a considerable quantity of precious bioactive compounds such as polyphenols. The recovery of these compounds from food wastes could diminish their adverse effects in different aspects. For doing this, various nonthermal and conventional methods are used. Since conventional extraction methods may cause plenty of problems, due to their heat production and extreme need for energy and solvent, many novel technologies such as microwave, ultrasound, cold plasma, pulsed electric field, pressurized liquid, and ohmic heating technology have been regarded as alternatives assisting the extraction process. This paper highlights the competence of mild technologies in the recovery of polyphenols from food by-products, the effect of these technologies on polyphenol oxidase, and the application of the recovered polyphenols in the food industry.
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21
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Sun J, Jiang X, Chen Y, Lin M, Tang J, Lin Q, Fang L, Li M, Hung YC, Lin H. Recent trends and applications of electrolyzed oxidizing water in fresh foodstuff preservation and safety control. Food Chem 2022; 369:130873. [PMID: 34479004 DOI: 10.1016/j.foodchem.2021.130873] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2021] [Revised: 08/09/2021] [Accepted: 08/14/2021] [Indexed: 12/27/2022]
Abstract
With the growing demand for safe and nutritious foods, some novel food nonthermal sterilization technologies were developed in recent years. Electrolyzed oxidizing water (EOW) has the characteristics of strong antimicrobial ability, wide sterilization range, and posing no threat to the humans and environment. Furthermore, EOW can be used as a green disinfectant to replace conventional production water used in the food industry since it can be converted to the ordinary water after sterilization. This review summarizes recent developments of the EOW technology in food industry. It also reviews the preparation principles, physical and chemical characteristics, antimicrobial mechanisms of EOW, and inactivation of toxins using EOW. In addition, this study highlights the applications of EOW in food preservation and safety control, as well as the future prospects of this novel technology. EOW is a promising nonthermal sterilization technology that has great potential for applications in the food industry.
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Affiliation(s)
- Junzheng Sun
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China
| | - Xuanjing Jiang
- College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, Fujian 362000, China
| | - Yihui Chen
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China.
| | - Mengshi Lin
- Food Science Program, Division of Food, Nutrition & Exercise Sciences, University of Missouri, Columbia, MO 65211-5160, United States
| | - Jinyan Tang
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China
| | - Qin Lin
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China
| | - Ling Fang
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China
| | - Meiling Li
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China
| | - Yen-Con Hung
- Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223, United States
| | - Hetong Lin
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China.
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22
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High-Pressure-Induced Sublethal Injuries of Food Pathogens-Microscopic Assessment. Foods 2021; 10:foods10122940. [PMID: 34945491 PMCID: PMC8700888 DOI: 10.3390/foods10122940] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 11/17/2021] [Accepted: 11/23/2021] [Indexed: 11/16/2022] Open
Abstract
High Hydrostatic Pressure (HHP) technology is considered an alternative method of food preservation. Nevertheless, the current dogma is that HHP might be insufficient to preserve food lastingly against some pathogens. Incompletely damaged cells can resuscitate under favorable conditions, and they may proliferate in food during storage. This study was undertaken to characterize the extent of sublethal injuries induced by HHP (300-500 MPa) on Escherichia coli and Listeria inncua strains. The morphological changes were evaluated using microscopy methods such as Scanning Electron Microscopy (SEM), Transmission Electron Microscopy (TEM), and Epifluorescence Microscopy (EFM). The overall assessment of the physiological state of tested bacteria through TEM and SEM showed that the action of pressure on the structure of the bacterial membrane was almost minor or unnoticeable, beyond the L. innocua wild-type strain. However, alterations were observed in subcellular structures such as the cytoplasm and nucleoid for both L. innocua and E. coli strains. More significant changes after the HHP of internal structures were reported in the case of wild-type strains isolated from raw juice. Extreme condensation of the cytoplasm was observed, while the outline of cells was intact. The percentage ratio between alive and injured cells in the population was assessed by fluorescent microscopy. The results of HHP-treated samples showed a heterogeneous population, and red cell aggregates were observed. The percentage ratio of live and dead cells (L/D) in the L. innocua collection strain population was higher than in the case of the wild-type strain (69%/31% and 55%/45%, respectively). In turn, E. coli populations were characterized with a similar L/D ratio. Half of the cells in the populations were distinguished as visibly fluorescing red. The results obtained in this study confirmed sublethal HHP reaction on pathogens cells.
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23
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Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09295-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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Wang W, Zhao D, Li KE, Xiang Q, Bai Y. Effect of UVC Light-Emitting Diodes on Pathogenic Bacteria and Quality Attributes of Chicken Breast. J Food Prot 2021; 84:1765-1771. [PMID: 34086892 DOI: 10.4315/jfp-21-066] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Accepted: 06/02/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT This study was conducted to investigate the inactivation of foodborne pathogens and the quality characteristics of fresh chicken breasts after UVC light-emitting diode (UVC-LED) treatment. Fresh chicken breasts were separately inoculated with Salmonella Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes at initial populations of 6.01, 5.80, and 6.22 log CFU/cm2, respectively, and then treated with UVC-LED irradiation at 1,000 to 4,000 mJ/cm2. UVC-LED irradiation inactivated the test bacteria in a dose-dependent manner. After UVC-LED treatment at 4,000 mJ/cm2, the populations of Salmonella Typhimurium, E. coli O157:H7, and L. monocytogenes on chicken breasts were decreased by 1.90, 2.25, and 2.18 log CFU/cm2, respectively. No significant changes (P > 0.05) were found in color, pH, texture, and thiobarbituric acid-reactive substances of chicken breasts following UVC-LED irradiation at doses ≤4,000 mJ/cm2. These results indicate that UVC-LED radiation is a promising technology for reducing the level of microorganisms while maintaining the physicochemical characteristics of poultry meat. HIGHLIGHTS
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Affiliation(s)
- Wenwen Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China; and Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China
| | - Dianbo Zhao
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China; and Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China
| | - K E Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China; and Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China
| | - Qisen Xiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China; and Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China; and Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China
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25
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Sheng L, Zhu MJ. Practical in-storage interventions to control foodborne pathogens on fresh produce. Compr Rev Food Sci Food Saf 2021; 20:4584-4611. [PMID: 34190395 DOI: 10.1111/1541-4337.12786] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 05/12/2021] [Accepted: 05/12/2021] [Indexed: 01/23/2023]
Abstract
Although tremendous efforts have been made to ensure fresh produce safety, various foodborne outbreaks and recalls occur annually. Most of the current intervention strategies are evaluated within a short timeframe (less than 1 h), leaving the behavior of the remaining pathogens unknown during subsequent storages. This review summarized outbreak and recall surveillance data from 2009 to 2018 obtained from government agencies in the United States to identify major safety concerns associated with fresh produce, discussed the postharvest handling of fresh produce and the limitations of current antimicrobial interventions, and reviewed the intervention strategies that have the potential to be applied in each storage stage at the commercial scale. One long-term (up to 12 months) prepacking storage (apples, pears, citrus among others) and three short-term (up to 3 months) postpacking storages were identified. During the prepacking storage, continuous application of gaseous ozone at low doses (≤1 ppm) is a feasible option. Proper concentration, adequate circulation, as well as excess gas destruction and ventilation systems are essential to commercial application. At the postpacking storage stages, continuous inhibition can be achieved through controlled release of gaseous chlorine dioxide in packaging, antimicrobial edible coatings, and biocontrol agents. During commercialization, factors that need to be taken into consideration include physicochemical properties of antimicrobials, impacts on fresh produce quality and sensory attributes, recontamination and cross-contamination, cost, and feasibility of large-scale production. To improve fresh produce safety and quality during storage, the collaboration between researchers and the fresh produce industry needs to be improved.
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Affiliation(s)
- Lina Sheng
- School of Food Science, Washington State University, Pullman, Washington, USA
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, Washington, USA
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26
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Dong S, Fan L, Ma Y, Du J, Xiang Q. Inactivation of polyphenol oxidase by dielectric barrier discharge (DBD) plasma: Kinetics and mechanisms. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111322] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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27
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Wang L, Kong X, Jiang Y. Recovery of high pressure processing (HPP) induced injured Escherichia coli O157:H7 inhibited by Lactobacillus sakei on vacuum-packed ground beef. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100928] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Wu RA, Yuk HG, Liu D, Ding T. Recent advances in understanding the effect of acid-adaptation on the cross-protection to food-related stress of common foodborne pathogens. Crit Rev Food Sci Nutr 2021; 62:7336-7353. [PMID: 33905268 DOI: 10.1080/10408398.2021.1913570] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Acid stress is one of the most common stresses that foodborne pathogens encounter. It could occur naturally in foods as a by-product of anaerobic respiration (fermentation), or with the addition of acids. However, foodborne pathogens have managed to survive to acid conditions and consequently develop cross-protection to subsequent stresses, challenging the efficacy of hurdle technologies. Here, we cover the studies describing the cross-protection response following acid-adaptation, and the possible molecular mechanisms for cross-protection. The current and future prospective of this research topic with the knowledge gaps in the literature are also discussed. Exposure to acid conditions (pH 3.5 - 5.5) could induce cross-protection for foodborne pathogens against subsequent stress or multiple stresses such as heat, cold, osmosis, antibiotic, disinfectant, and non-thermal technology. So far, the known molecular mechanisms that might be involved in cross-protection include sigma factors, glutamate decarboxylase (GAD) system, protection or repair of molecules, and alteration of cell membrane. Cross-protection could pose a serious threat to food safety, as many hurdle technologies are believed to be effective in controlling foodborne pathogens. Thus, the exact mechanisms underlying cross-protection in a diversity of bacterial species, stress conditions, and food matrixes should be further studied to reduce potential food safety risks. HighlightsFoodborne pathogens have managed to survive to acid stress, which may provide protection to subsequent stresses, known as cross-protection.Acid-stress may induce cross-protection to many stresses such as heat, cold, osmotic, antibiotic, disinfectant, and non-thermal technology stress.At the molecular level, foodborne pathogens use different cross-protection mechanisms, which may correlate with each other.
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Affiliation(s)
- Ricardo A Wu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
| | - Hyun-Gyun Yuk
- Department of Food Science and Technology, Korea National University of Transportation, Chungbuk, Republic of Korea
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
| | - Tian Ding
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
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Inactivation effects and mechanisms of plasma-activated water combined with sodium laureth sulfate (SLES) against Saccharomyces cerevisiae. Appl Microbiol Biotechnol 2021; 105:2855-2865. [PMID: 33738554 DOI: 10.1007/s00253-021-11227-9] [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: 01/21/2021] [Revised: 02/28/2021] [Accepted: 03/07/2021] [Indexed: 10/21/2022]
Abstract
The present study aimed to elucidate the antifungal effect and underlying mechanism of plasma-activated water (PAW) combined with sodium laureth sulfate (SLES) against Saccharomyces cerevisiae. S. cerevisiae, initially at 6.95 log10 colony-forming unit (CFU)/mL, decreased to an undetectable level following the synergistic treatment of PAW and SLES (0.50 mg/mL) for 20 min. After PAW treatment combined with SLES (2.5 mg/mL) for 30 min, the S. cerevisiae cells on polyethylene films also reduced to an undetectable level from the initial load of 5.84 log10 CFU/cm2. PAW + SLES treatment caused severe disruption of membrane integrity and increased lipid oxidation within the cell membrane and the intracellular reactive oxygen species levels in S. cerevisiae cells. Besides, the disruption of the mitochondrial membrane potential (∆ψm) was also observed in S. cerevisiae cells after treatment of PAW and SLES at 0.01 mg/mL for 5 min. These data suggest that the combined treatment of PAW and SLES causes oxidation injury to cell membranes and abnormal ∆ψm in S. cerevisiae, which may be eventually responsible for cell death. This study demonstrates the potential application of PAW combined with SLES as an alternative disinfection method. Key Points • PAW + SLES exhibited synergistic antifungal activity against S. cerevisiae. • PAW + SLES resulted in severe disruption of membrane integrity and permeability. • PAW + SLES induced accumulation of reactive oxygen species in S. cerevisiae cells.
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Liao X, Forghani F, Liu D, Ding T. Cumulative damage by nonthermal plasma (NTP) exceeds the defense barrier of multiple antibiotic-resistant Staphylococcus aureus: a key to achieve complete inactivation. FOOD QUALITY AND SAFETY 2021. [DOI: 10.1093/fqsafe/fyaa041] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Abstract
Objectives
The aim of this study was to provide a comprehensive understanding of the nonthermal plasma (NTP)-induced inactivated behaviors on a multiple antibiotic–resistant (MAR) Staphylococcus aureus (S. aureus).
Materials and Methods
A dielectric barrier discharge (DBD) NTP system was employed for the inactivation of a MAR S. aureus under various applied powers of 35, 45, and 55 W, and gas distances of 4, 6, and 8 mm. The inactivation kinetics of S. aureus were estimated with linear and nonlinear predictive models. In addition, degradation of carotenoid pigment, peroxidation of fatty acids, oxidation of nucleic acids and proteins, and alteration in gene expression were analyzed after NTP treatment.
Results and Discussion
The computationally simulated results indicated that the densities of various reactive species increased with enhanced applied powers and decreased discharge distances. These species were further transformed into reactive oxidative and nitrogen species in the gas–liquid interphase and liquid phase. The oxidative and nitrosative stress of NTP resulted in severe damage to cellular components and the morphological structure of S. aureus. On the other hand, the plasma reactive species could also induce the sublethal injury of S. aureus through upregulating the general stress response, antioxidative and antinitrosative defensive systems. Once the cumulative damages overrode the stress tolerance of S. aureus, the completed cell death was finally achieved by NTP.
Conclusions
This work infers the possible risk of inducing the repair and resistant capacity of pathogens when the applied NTP parameters are inappropriate, which helps the optimization of NTP process to achieve sufficient inactivation.
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Fan L, Liu X, Dong X, Dong S, Xiang Q, Bai Y. Effects of UVC light-emitting diodes on microbial safety and quality attributes of raw tuna fillets. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110553] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Yang P, Rao L, Zhao L, Wu X, Wang Y, Liao X. High pressure processing combined with selected hurdles: Enhancement in the inactivation of vegetative microorganisms. Compr Rev Food Sci Food Saf 2021; 20:1800-1828. [PMID: 33594773 DOI: 10.1111/1541-4337.12724] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Revised: 12/28/2020] [Accepted: 01/21/2021] [Indexed: 12/15/2022]
Abstract
High pressure processing (HPP) as a nonthermal processing (NTP) technology can ensure microbial safety to some extent without compromising food quality. However, for vegetative microorganisms, the existence of pressure-resistant subpopulations, the revival of sublethal injury (SLI) state cells, and the resuscitation of viable but nonculturable (VBNC) state cells may constitute potential food safety risks and pose challenges for the further development of HPP application. HPP combined with selected hurdles, such as moderately elevated or low temperature, low pH, natural antimicrobials (bacteriocin, lactate, reuterin, endolysin, lactoferrin, lactoperoxidase system, chitosan, essential oils), or other NTP (CO2 , UV-TiO2 photocatalysis, ultrasound, pulsed electric field, ultrafiltration), have been highlighted as feasible alternatives to enhance microbial inactivation (synergistic or additive effect). These combinations can effectively eliminate the pressure-resistant subpopulation, reduce the population of SLI or VBNC state cells and inhibit their revival or resuscitation. This review provides an updated overview of the microbial inactivation by the combination of HPP and selected hurdles and restructures the possible inactivation mechanisms.
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Affiliation(s)
- Peiqing Yang
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Lei Rao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Liang Zhao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Xiaomeng Wu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Yongtao Wang
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
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Andoni E, Ozuni E, Bijo B, Shehu F, Branciari R, Miraglia D, Ranucci D. Efficacy of Non-thermal Processing Methods to Prevent Fish Spoilage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2020.1866131] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Egon Andoni
- Veterinary Faculty of Tirana, Department of Public Health, Rr “Pajsi Vodica”, Koder-Kamez, Tirana, Albania
| | - Enkeleda Ozuni
- Veterinary Faculty of Tirana, Department of Public Health, Rr “Pajsi Vodica”, Koder-Kamez, Tirana, Albania
| | - Bizena Bijo
- Veterinary Faculty of Tirana, Department of Public Health, Rr “Pajsi Vodica”, Koder-Kamez, Tirana, Albania
| | - Fatmira Shehu
- Veterinary Faculty of Tirana, Department of Public Health, Rr “Pajsi Vodica”, Koder-Kamez, Tirana, Albania
| | | | - Dino Miraglia
- Department of Veterinary Medicine, University of Perugia, Perugia, Italy
| | - David Ranucci
- Department of Veterinary Medicine, University of Perugia, Perugia, Italy
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Gao R, Liao X, Zhao X, Liu D, Ding T. The diagnostic tools for viable but nonculturable pathogens in the food industry: Current status and future prospects. Compr Rev Food Sci Food Saf 2021; 20:2146-2175. [PMID: 33484068 DOI: 10.1111/1541-4337.12695] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 12/21/2020] [Accepted: 12/28/2020] [Indexed: 12/21/2022]
Abstract
Viable but nonculturable (VBNC) microorganisms have been recognized as pathogenic contaminants in foods and environments. The failure of VBNC cells to form the visible colonies hinders the ability to use conventional media for their detection. Efficient and rapid detection of pathogens in the VBNC state is a prerequisite to ensure the food safety and public health. Despite their nonculturability, VBNC cells have distinct characteristics, such as morphology, metabolism, chemical composition, and gene and protein expression, that have been used as the basis for the development of abundant diagnostic tools. This review covers the current status and advances in various approaches for examining microorganisms in the VBNC state, including but not limited to the methodological aspects, advantages, and drawbacks of each technique. Existing methods, such as direct viable count, SYTO/PI dual staining, and propidium monoazide quantitative polymerase chain reaction (PCR), as well as some techniques with potential to be applied in the future, such as digital PCR, enhanced-surface Raman spectroscopy, and impedance-based techniques, are summarized in depth. Finally, future prospects for the one-step detection of VBNC bacteria are proposed and discussed. We believe that this review can provide more optional methods for researchers and promote the development of rapid, accurate detecting methods, and for inspectors, the diagnostic tools can provide data to undertake risk analysis of VBNC cells.
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Affiliation(s)
- Rui Gao
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang, China
| | - Xinyu Liao
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang, China
| | - Xihong Zhao
- Research Center for Environmental Ecology and Engineering, Key Laboratory for Green Chemical Process of Ministry of Education, Hubei Key Laboratory of Novel Reactor and Green Chemical Technology, School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, China
| | - Donghong Liu
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang, China
| | - Tian Ding
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang, China
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Li R, Wang C, Zhou G, Li C, Ye K. The effects of thermal treatment on the bacterial community and quality characteristics of meatballs during storage. Food Sci Nutr 2021; 9:564-573. [PMID: 33473317 PMCID: PMC7802568 DOI: 10.1002/fsn3.2026] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 11/03/2020] [Accepted: 11/09/2020] [Indexed: 11/11/2022] Open
Abstract
Thermal treatment is a widely applied food processing technology in the meat industry due to its convenience. However, the interpretation of the changes in the bacterial community and quality properties in the thermal processed meat products have not been well established. Therefore, the effects of thermal treatment on the quality characteristics and bacterial communities in meatballs during storage at 4°C were investigated, which will provide a more comprehensive understanding of the influence of thermal treatment on the meat quality. Thermal treatment (121°C, 15 min) decreased the initial total viable bacterial counts by 2.1 log CFU/g and the diversity of the initial bacterial communities in meatballs. Compared with the thermal treatment group, a significantly more rapidly increasing trend of total volatile basic nitrogen and a decreasing trend of pH were observed in the control group. At the end of storage, the bacterial community was dominated by Streptococcus, Acinetobacter and Pseudomonas in the thermal treatment meatballs, whereas Pseudomonas, Pantoea, and Serratia. dominated the bacterial community of the control group. Besides, the predicted metabolic pathways revealed high levels of carbohydrate, amino acid, and lipid metabolism in the control group. This finding could contribute to a deep understanding of the influence of thermal treatment on the meat quality. Moreover, these results could provide a theoretical foundation for the development of alternative and novel nonthermal processing technologies for use in the meat industry.
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Affiliation(s)
- Ran Li
- Key Laboratory of Meat Processing and Quality ControlMinistry of EducationNanjingChina
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety ControlNanjing Agricultural UniversityNanjingChina
| | - Chong Wang
- Key Laboratory of Meat Processing and Quality ControlMinistry of EducationNanjingChina
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety ControlNanjing Agricultural UniversityNanjingChina
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality ControlMinistry of EducationNanjingChina
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety ControlNanjing Agricultural UniversityNanjingChina
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality ControlMinistry of EducationNanjingChina
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety ControlNanjing Agricultural UniversityNanjingChina
| | - Keping Ye
- Key Laboratory of Meat Processing and Quality ControlMinistry of EducationNanjingChina
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety ControlNanjing Agricultural UniversityNanjingChina
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Coimbra LO, Vidal VA, Silva R, Rocha RS, Guimarães JT, Balthazar CF, Pimentel TC, Silva MC, Granato D, Freitas MQ, Pollonio MA, Esmerino EA, Cruz AG. Are ohmic heating-treated whey dairy beverages an innovation? Insights of the Q methodology. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110052] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Shao L, Dong Y, Chen X, Xu X, Wang H. Modeling the elimination of mature biofilms formed by Staphylococcus aureus and Salmonella spp. Using combined ultrasound and disinfectants. ULTRASONICS SONOCHEMISTRY 2020; 69:105269. [PMID: 32736304 DOI: 10.1016/j.ultsonch.2020.105269] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 07/06/2020] [Accepted: 07/19/2020] [Indexed: 06/11/2023]
Abstract
Biofilm formation by foodborne pathogens on food processing surfaces has contributed to numerous disease outbreaks and food recalls. We evaluated the following strategies for elimination of mature biofilm formed by Staphylococcus aureus and Salmonella spp. on stainless steel surfaces: acidic electrolyzed water (AEW), ozone water (OW), or ultrasound (40 kHz) alone, and combinations of ultrasound and disinfectants. The dynamics of elimination by combinations were determined using the Weibull and biphasic models. Treatment with AEW alone reduced the number of biofilm cells by approximately 3.0 log cfu/cm2, whereas less than 0.8 log cfu/cm2 of cells reduction was observed in biofilm exposed to OW or ultrasound alone, even with treatment for 20 min. The combination of AEW and ultrasound produced an obvious synergistic effect on biofilm reduction, achieving approximately 4.8 log cfu/cm2 reduction in Salmonella spp. biofilm. Interestingly, the biphasic model was a better fit than the Weibull model for the elimination process of mature biofilm formed by both pathogens and subjected to a combination of ultrasound and AEW, as determined by smaller values of the statistical parameters RMSE and AIC, although both models could evaluate the dynamic processes. Our findings indicated that a combination of ultrasound and AEW could effectively reduce the biofilm formed by pathogens on food contact surfaces, and that the biphasic model could predict the number of residual cells after biofilm exposure to this intervention approach.
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Affiliation(s)
- Liangting Shao
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yang Dong
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xiaojing Chen
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xinglian Xu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Huhu Wang
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China.
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Niedźwiedź I, Juzwa W, Skrzypiec K, Skrzypek T, Waśko A, Kwiatkowski M, Pawłat J, Polak-Berecka M. Morphological and physiological changes in Lentilactobacillus hilgardii cells after cold plasma treatment. Sci Rep 2020; 10:18882. [PMID: 33144617 PMCID: PMC7609761 DOI: 10.1038/s41598-020-76053-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Accepted: 10/16/2020] [Indexed: 11/09/2022] Open
Abstract
Atmospheric cold plasma (ACP) inactivation of Lentilactobacillus hilgardii was investigated. Bacteria were exposed to ACP dielectric barrier discharge with helium and oxygen as working gases for 5, 10, and 15 min. The innovative approach in our work for evaluation of bacterial survival was the use in addition to the classical plate culture method also flow cytometry which allowed the cells to be sorted and revealed different physiological states after the plasma treatment. Results showed total inhibition of bacterial growth after 10-min of ACP exposure. However, the analysis of flow cytometry demonstrated the presence of 14.4% of active cells 77.5% of cells in the mid-active state and 8.1% of dead cells after 10 min. In addition, some of the cells in the mid-active state showed the ability to grow again on culture medium, thus confirming the hypothesis of induction of VBNC state in L .hilgardii cells by cold plasma. In turn, atomic force microscopy (AFM) which was used to study morphological changes in L. hilgardii after plasma treatment at particular physiological states (active, mid-active, dead), showed that the surface roughness of the mid-active cell (2.70 ± 0.75 nm) was similar to that of the control sample (2.04 ± 0.55 nm). The lack of considerable changes on the cell surface additionally explains the effective cell resuscitation. To the best of our knowledge, AFM was used for the first time in this work to analyze cells which have been sorted into subpopulations after cold plasma treatment and this is the first work indicating the induction of VBNC state in L. hilgardii cells after exposure to cold plasma.
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Affiliation(s)
- Iwona Niedźwiedź
- Department of Microbiology, Biotechnology and Human Nutrition, University of Life Sciences in Lublin, Skromna 8, 20-704, Lublin, Poland.
| | - Wojciech Juzwa
- Department of Biotechnology and Food Microbiology, Faculty of Food Science, Poznan University of Life Sciences, Wojska Polskiego 48, 60-627, Poznan, Poland
| | - Krzysztof Skrzypiec
- Analytical Laboratory, Maria Curie-Skłodowska University, M. Curie-Skłodowska Square 3/22, 20-031, Lublin, Poland
| | - Tomasz Skrzypek
- Laboratory of Confocal and Electron Microscopy, Interdisciplinary Research Center, John Paul II Catholic University of Lublin, Lublin, Poland
| | - Adam Waśko
- Department of Microbiology, Biotechnology and Human Nutrition, University of Life Sciences in Lublin, Skromna 8, 20-704, Lublin, Poland
| | - Michał Kwiatkowski
- Faculty of Electrical Engineering and Computer Science, Lublin University of Technology, Nadbystrzycka 38A, 20-618, Lublin, Poland
| | - Joanna Pawłat
- Faculty of Electrical Engineering and Computer Science, Lublin University of Technology, Nadbystrzycka 38A, 20-618, Lublin, Poland
| | - Magdalena Polak-Berecka
- Department of Microbiology, Biotechnology and Human Nutrition, University of Life Sciences in Lublin, Skromna 8, 20-704, Lublin, Poland.
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Kebbi Y, Muhammad AI, Sant'Ana AS, do Prado‐Silva L, Liu D, Ding T. Recent advances on the application of UV‐LED technology for microbial inactivation: Progress and mechanism. Compr Rev Food Sci Food Saf 2020; 19:3501-3527. [DOI: 10.1111/1541-4337.12645] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 08/29/2020] [Accepted: 09/16/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Yasmine Kebbi
- College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang University Hangzhou China
| | - Aliyu Idris Muhammad
- College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang University Hangzhou China
- Department of Agricultural and Environmental Engineering Faculty of Engineering Bayero University Kano Nigeria
| | - Anderson S. Sant'Ana
- Department of Food Science Faculty of Food Engineering University of Campinas Campinas SP Brazil
| | | | - Donghong Liu
- College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang University Hangzhou China
- Ningbo Research Institute Zhejiang University Ningbo China
| | - Tian Ding
- College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang University Hangzhou China
- Ningbo Research Institute Zhejiang University Ningbo China
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Taher EM, Hemmatzadeh F, Aly SA, Elesswy HA, Petrovski KR. Molecular characterization of antimicrobial resistance genes on farms and in commercial milk with emphasis on the effect of currently practiced heat treatments on viable but nonculturable formation. J Dairy Sci 2020; 103:9936-9945. [PMID: 32861499 DOI: 10.3168/jds.2020-18631] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Accepted: 06/08/2020] [Indexed: 12/11/2022]
Abstract
Despite the considerable advances that have been made to improve dairy food safety, there is rising concern that pasteurization is not sufficient for the destruction of plasmid-mediated antimicrobial resistance (AMR) genes of resistant bacteria and could stimulate bacteria to enter into a viable but nonculturable (VBNC) state. In the current study, we surveyed the prevalence of 1 genomic and 9 plasmid-mediated AMR genes in 100 samples (bulk tank milk and milk filter socks) at the farm level and 152 commercial milk samples (pasteurized and UHT milks) and assessed the VBNC state in dairy bacteria. Results revealed that sul2 was the most prevalent plasmid-mediated gene in milk filter socks (96%), bulk tank milk (48%), pasteurized milk (68%), and UHT (43%) milk; in contrast, mecA was not detected in any sample. Additionally, commercial pasteurization (as currently practiced) failed to decrease the prevalence of the blaTEM-B1 (43%), tetK (30%), and tetA (55%) plasmid-mediated AMR genes; thus, commercial pasteurization may be one of the factors creating the VBNC state in some dairy bacteria. Continued research is necessary to identify bacterial species entering the VBNC state after pasteurization, to assess their potential hazard level and shed more light on the expression and possibility of horizontal gene transfer of those plasmid-mediated AMR genes.
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Affiliation(s)
- Eman M Taher
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt.
| | - Farhid Hemmatzadeh
- School of Animal and Veterinary Science, The University of Adelaide, Roseworthy, SA 5371, Australia; Australian Centre for Antimicrobial Resistance Ecology, School of Animal and Veterinary Sciences, The University of Adelaide, Waite Campus, SA 5064, Australia
| | - Salwa A Aly
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt
| | - Hamdy A Elesswy
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt
| | - Kiro R Petrovski
- School of Animal and Veterinary Science, The University of Adelaide, Roseworthy, SA 5371, Australia; Australian Centre for Antimicrobial Resistance Ecology, School of Animal and Veterinary Sciences, The University of Adelaide, Waite Campus, SA 5064, Australia; Davies Research Centre, School of Animal and Veterinary Sciences, The University of Adelaide, North Terrace Campus, SA 5005, Australia
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Zhang Y, Xie Y, Tang J, Wang S, Wang L, Zhu G, Li X, Liu Y. Thermal inactivation of Cronobacter sakazakii ATCC 29544 in powdered infant formula milk using thermostatic radio frequency. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107270] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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42
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Pereira MO, Guimarães JT, Ramos GL, do Prado-Silva L, Nascimento JS, Sant’Ana AS, Franco RM, Cruz AG. Inactivation kinetics of Listeria monocytogenes in whey dairy beverage processed with ohmic heating. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109420] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Liao X, Cullen PJ, Muhammad AI, Jiang Z, Ye X, Liu D, Ding T. Cold Plasma–Based Hurdle Interventions: New Strategies for Improving Food Safety. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09222-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Liao X, Liu D, Ding T. Nonthermal Plasma Induces the Viable-but-Nonculturable State in Staphylococcus aureus via Metabolic Suppression and the Oxidative Stress Response. Appl Environ Microbiol 2020; 86:e02216-19. [PMID: 31836577 PMCID: PMC7028965 DOI: 10.1128/aem.02216-19] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Accepted: 12/04/2019] [Indexed: 12/18/2022] Open
Abstract
As a novel nonthermal technology, nonthermal plasma (NTP) has attracted a lot of attention. However, it could induce microorganisms into a viable but nonculturable (VBNC) state, posing a potential risk to food safety and public health. In this study, the molecular mechanisms of VBNC Staphylococcus aureus induced by NTP were investigated. With the use of a propidium monoazide quantitative PCR (PMA-qPCR) technique combined with a plate count method, we confirmed that 8.1 to 24.3 kJ NTP induced S. aureus into a VBNC state at a level of 7.4 to 7.6 log10 CFU/ml. The transcriptomic analysis was conducted and revealed that most energy-dependent physiological activities (e.g., metabolism) were arrested in VBNC S. aureus, while the oxidative stress response-related genes (katA, dps, msrB, msrA, and trxA) were significantly upregulated. In addition, this study showed that the ATP depletion by carbonyl cyanide m-chlorophenyl hydrazone (CCCP) pretreatment could accelerate the formation of VBNC S. aureus The NTP-generated oxidative stress triggers the staphylococcal oxidative stress response, which consumes part of cellular energy (e.g., ATP). The energy allocation is therefore changed, and the energy assigned for other energy-dependent physiological activities (cell growth and division, etc.) is reduced, subsequently forcing S. aureus into a VBNC state. Therefore, the alterations of energy allocation should be some of the major contributors to the induction of VBNC S. aureus with NTP exposure. This study provides valuable knowledge for controlling the formation of VBNC S. aureus during NTP treatment.IMPORTANCE In recent years, nonthermal plasma (NTP) technology has received a lot of attention as a promising alternative to thermal pasteurization in the food industry. However, little is known about the microbial stress response toward NTP, which could be a potential risk to food safety and impede the development of NTP. A viable but nonculturable (VBNC) state is one of the most common survival strategies employed by microorganisms against external stress. This study investigated the mechanisms of the formation of VBNC Staphylococcus aureus by NTP in a more comprehensive and systematic aspect than had been done before. Our work confirmed that the NTP-generated oxidative stress induced changes in energy allocation as a driving force for the formation of VBNC S. aureus This study could provide better knowledge for controlling the occurrence of VBNC S. aureus induced by NTP, which could lead to more rational design and ensure the development of safe foods.
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Affiliation(s)
- Xinyu Liao
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Donghong Liu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Tian Ding
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
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