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Zhang B, Lan W, Yan P, Xie J. The antibacterial and inhibition effect of chitosan grafted gentisate acid derivatives against Pseudomonas fluorescens: Attacking multiple targets on structure, metabolism system, antioxidant system, and biofilm. Int J Biol Macromol 2024; 273:133225. [PMID: 38897501 DOI: 10.1016/j.ijbiomac.2024.133225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 06/08/2024] [Accepted: 06/15/2024] [Indexed: 06/21/2024]
Abstract
This work aimed to investigate the antibacterial ability and potential mechanism of chitosan grafted gentisate acid derivatives (CS-g-GA) against Pseudomonas fluorescens. The results showed that CS-g-GA had a significant suppressive impact on the growth of Pseudomonas fluorescens, the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were 0.64 mg/mL and 1.28 mg/mL, respectively. Results of scanning electron microscopy (SEM) and alkaline phosphatase (AKPase) confirmed that CS-g-GA destroyed the cell structure thereby causing the leakage of intracellular components. In addition, 1 × MIC of CS-g-GA could significantly inhibit the formation of biofilms, and 74.78 % mature biofilm and 86.21 % extracellular polysaccharide of Pseudomonas fluorescens were eradicated by CS-g-GA at 2 × MIC. The results on the respiratory energy metabolism system and antioxidant system demonstrated that CS-g-GA caused respiratory disturbance and energy limitation by influencing the key enzyme activities. It could also bind to DNA and affect genetic metabolism. From this, it could be seen that CS-g-GA had the potential to control foodborne contamination of Pseudomonas fluorescens by attacking multiple targets.
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Affiliation(s)
- Bingjie Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
| | - Peiling Yan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
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2
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Lavanya M, Namasivayam SKR, John A. Developmental Formulation Principles of Food Preservatives by Nanoencapsulation-Fundamentals, Application, and Challenges. Appl Biochem Biotechnol 2024:10.1007/s12010-024-04943-1. [PMID: 38713338 DOI: 10.1007/s12010-024-04943-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 04/16/2024] [Indexed: 05/08/2024]
Abstract
The role of food additives is to preserve food by extending shelf life and limiting harmful microorganism proliferation. They prevent spoilage by enhancing the taste and safety of food by utilizing beneficial microorganisms and their antimicrobial metabolites. Current advances in food preservation and processing utilize green technology principles for green preservative formulation, enhancing nutrition and supplying essential micronutrients safely, while also improving quality, packaging, and food safety. Encapsulation is gaining attention for its potential to protect delicate materials from oxidative degradation and extend their shelf life, thereby ensuring optimal nutrient uptake. Nanoencapsulation of bioactive compounds has significantly improved the food, pharmaceutical, agriculture, and nutraceutical industries by protecting antioxidants, vitamins, minerals, and essential fatty acids by controlling release and ensuring delivery to specific sites in the human body. This emerging area is crucial for future industrial production, improving the sensory properties of foods like color, taste, and texture. Research on encapsulated bioactive compounds like bacteriocins, LAB, natamycin, polylysine, and bacteriophage is crucial for their potential antioxidant and antimicrobial activities in food applications and the food industry. This paper reviews nanomaterials used as food antimicrobial carriers, including nanoemulsions, nanoliposomes, nanoparticles, and nanofibers, to protect natural food antimicrobials from degradation and improve antimicrobial activity. This review discusses nanoencapsulation techniques for biopreservative agents like nisin, poly lysine, and natamycin, focusing on biologically-derived polymeric nanofibers, nanocarriers, nanoliposomes, and polymer-stabilized metallic nanoparticles. Nanomaterials, in general, improve the dispersibility, stability, and availability of bioactive substances, and this study discusses the controlled release of nanoencapsulated biopreservative agents.
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Affiliation(s)
- M Lavanya
- Centre for Applied Research, Saveetha School of Engineering, Saveetha Institute of Medical and Applied Research (SIMATS), Chennai, Tamil Nadu, 602105, India
| | - S Karthick Raja Namasivayam
- Centre for Applied Research, Saveetha School of Engineering, Saveetha Institute of Medical and Applied Research (SIMATS), Chennai, Tamil Nadu, 602105, India.
| | - Arun John
- Department of Computational Biology, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences (SIMATS), Chennai, Tamil Nadu, 602105, India
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3
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Chou K, Liu J, Lu X, Hsiao HI. Quantitative microbial spoilage risk assessment of Aspergillus niger in white bread reveal that retail storage temperature and mold contamination during factory cooling are the main factors to influence spoilage. Food Microbiol 2024; 119:104443. [PMID: 38225048 DOI: 10.1016/j.fm.2023.104443] [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: 05/11/2023] [Revised: 11/27/2023] [Accepted: 11/29/2023] [Indexed: 01/17/2024]
Abstract
The present study developed a model for effectively assessing the risk of spoilage caused by Aspergillus niger to identify key control measures employed in bakery supply chains. A white bread supply chain comprising a processing plant and two retail stores in Taiwan was selected in this study. Time-temperature profiles were collected at each processing step in summer and winter. Visual mycelium diameter predictions were validated using a time-lapse camera. Six what-if scenarios were proposed. The mean risk of A. niger contamination per package sold by retailer A was 0.052 in summer and 0.036 in winter, and that for retailer B was 0.037 in summer and 0.022 in winter. Sensitivity analysis revealed that retail storage time, retail temperature, and mold prevalence during factory cooling were the main influencing factors. The what-if scenarios revealed that reducing the retail environmental temperature by 1 °C in summer (from 23.97 °C to 22.97 °C) and winter (from 23.28 °C to 22.28 °C) resulted in a reduction in spoilage risk of 47.0% and 34.7%, respectively. These results indicate that food companies should establish a quantitative microbial risk assessment model that uses real data to evaluate microbial spoilage in food products that can support decision-making processes.
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Affiliation(s)
- Kelvin Chou
- Department of Food Science, National Taiwan Ocean University, Taiwan
| | - Jinxin Liu
- Department of Food Science and Agricultural Chemistry, McGill University, Canada
| | - Xiaonan Lu
- Department of Food Science and Agricultural Chemistry, McGill University, Canada
| | - Hsin-I Hsiao
- Department of Food Science, National Taiwan Ocean University, Taiwan.
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4
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Tsaloumi S, Koutsoumanis K. Development of a quantitative microbiological spoilage risk assessment (QMSRA) model for cooked ham sliced at retail. Food Microbiol 2024; 119:104433. [PMID: 38225045 DOI: 10.1016/j.fm.2023.104433] [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: 08/30/2023] [Revised: 11/23/2023] [Accepted: 11/24/2023] [Indexed: 01/17/2024]
Abstract
A quantitative microbiological spoilage risk assessment model (QMSRA) for cooked ham sliced at retail was developed based on a stochastic growth model for lactic acid bacteria (LAB), which are considered as the specific spoilage organisms (SSO), and a "spoilage-response" relationship characterizing the variability in consumer's perception of spoilage. In a simulation involving 10,000 cooked ham purchases, the QMSRA model predicted a median of zero spoilage events for up to 4.5 days of storage. After storage times of 5 and 6 days, the model predicted 1,790 and 8,570 spoilage events, respectively. A sensitivity analysis showed that domestic storage temperature was the most significant factor affecting LAB concentration in cooked ham, followed by the LAB contamination level at slicing. A scenario analysis was performed testing better temperature control of consumer's refrigerators, better hygiene conditions during slicing and a combination of the two strategies. Among the tested scenarios, a 2 log reduction in the LAB contamination at slicing combined with a 2 °C decrease in domestic storage temperature resulted in zero risk of spoilage for up to 12 days of storage. The QMSRA model developed in the present study can be a useful tool for quality management decisions.
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Affiliation(s)
- Sofia Tsaloumi
- Laboratory of Food Microbiology and Hygiene, Department of Food Science & Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki, 54124, Greece
| | - Konstantinos Koutsoumanis
- Laboratory of Food Microbiology and Hygiene, Department of Food Science & Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki, 54124, Greece.
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5
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Sunil S, Murphy SI, Orsi RH, Ivanek R, Wiedmann M. Strain-specific Growth Parameters are Important to Accurately Model Bacterial Growth on Baby Spinach in Simulation Models. J Food Prot 2024; 87:100270. [PMID: 38552796 DOI: 10.1016/j.jfp.2024.100270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 03/04/2024] [Accepted: 03/23/2024] [Indexed: 04/14/2024]
Abstract
Digital tools to predict produce shelf life have the potential to reduce food waste and improve consumer satisfaction. To address this need, we (i) performed an observational study on the microbial quality of baby spinach, (ii) completed growth experiments of bacteria that are representative of the baby spinach microbiota, and (iii) developed an initial simulation model of bacterial growth on baby spinach. Our observational data showed that the predominant genera found on baby spinach were Pseudomonas, Pantoea and Exiguobacterium. Rifampicin-resistant mutants (rifR mutants) of representative bacterial subtypes were subsequently generated to obtain strain-specific growth parameters on baby spinach. These experiments showed that: (i) it is difficult to select rifR mutants that do not have fitness costs affecting growth (9 of 15 rifR mutants showed substantial differences in growth, compared to their corresponding wild-type strain) and (ii) based on estimates from primary growth models, the mean (geometric) maximum population of rifR mutants on baby spinach (7.6 log10 CFU/g, at 6°C) appears lower than that of the spinach microbiota (9.6 log10 CFU/g, at 6°C), even if rifR mutants did not have substantial growth-related fitness costs. Thus, a simulation model, parameterized with the data obtained here as well as literature data on home refrigeration temperatures, underestimated bacterial growth on baby spinach. The root mean square error of the simulation's output, compared against data from the observational study, was 1.11 log10 CFU/g. Sensitivity analysis was used to identify key parameters (e.g., strain maximum population) that impact the simulation model's output, allowing for prioritization of future data collection to improve the simulation model. Overall, this study provides a roadmap for the development of models to predict bacterial growth on leafy vegetables with strain-specific parameters and suggests that additional data are required to improve these models.
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Affiliation(s)
- Sriya Sunil
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | - Sarah I Murphy
- Department of Population Medicine and Diagnostic Sciences, Cornell University, Ithaca, NY 14853, USA
| | - Renato H Orsi
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | - Renata Ivanek
- Department of Population Medicine and Diagnostic Sciences, Cornell University, Ithaca, NY 14853, USA
| | - Martin Wiedmann
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA.
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6
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Snyder AB, Martin N, Wiedmann M. Microbial food spoilage: impact, causative agents and control strategies. Nat Rev Microbiol 2024:10.1038/s41579-024-01037-x. [PMID: 38570695 DOI: 10.1038/s41579-024-01037-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/04/2024] [Indexed: 04/05/2024]
Abstract
Microbial food spoilage is a major contributor to food waste and, hence, to the negative environmental sustainability impacts of food production and processing. Globally, it is estimated that 15-20% of food is wasted, with waste, by definition, occurring after primary production and harvesting (for example, in households and food service establishments). Although the causative agents of food spoilage are diverse, many microorganisms are major contributors across different types of foods. For example, the genus Pseudomonas causes spoilage in various raw and ready-to-eat foods. Aerobic sporeformers (for example, members of the genera Bacillus, Paenibacillus and Alicyclobacillus) cause spoilage across various foods and beverages, whereas anaerobic sporeformers (for example, Clostridiales) cause spoilage in a range of products that present low-oxygen environments. Fungi are also important spoilage microorganisms, including in products that are not susceptible to bacterial spoilage due to their low water activity or low pH. Strategies that can reduce spoilage include improved control of spoilage microorganisms in raw material and environmental sources as well as application of microbicidal or microbiostatic strategies (for example, to products and packaging). Emerging tools (for example, systems models and improved genomic tools) represent an opportunity for rational design of systems, processes and products that minimize microbial food spoilage.
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Affiliation(s)
| | - Nicole Martin
- Department of Food Science, Cornell University, Ithaca, NY, USA
| | - Martin Wiedmann
- Department of Food Science, Cornell University, Ithaca, NY, USA.
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Guillén S, Possas A, Valero A, Garre A. Optimal experimental design (OED) for the growth rate of microbial populations. Are they really more "optimal" than uniform designs? Int J Food Microbiol 2024; 413:110604. [PMID: 38310711 DOI: 10.1016/j.ijfoodmicro.2024.110604] [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: 06/20/2023] [Revised: 11/29/2023] [Accepted: 01/21/2024] [Indexed: 02/06/2024]
Abstract
Secondary growth models from predictive microbiology can describe how the growth rate of microbial populations varies with environmental conditions. Because these models are built based on time and resource consuming experiments, model-based Optimal Experimental Design (OED) can be of interest to reduce the experimental load. In this study, we identify optimal experimental designs for two common models (full Ratkowsky and Cardinal Parameters Model (CPM)) for a different number of experiments (10-30). Calculations are also done fixing one or more model parameters, observing that this decision strongly affects the layout of the OED. Using in silico experiments, we conclude that OEDs are more informative than conventional (equidistant) designs with the same number of experiments. However, OEDs cluster the experiments near the growth limits (Xmin and Xmax) resulting in impractical designs with aggregated experimental runs ~10 times longer than conventional designs. To mitigate this, we propose a novel optimality criterion (i.e., the objective function) that accounts for the aggregated time. The novel criterion provides a reduction in parameter uncertainty with respect to the conventional design, without an increase in the experimental load. These results underline that an OED is only based on information theory (Fisher information), so the results can be impractical when actual experimental limitations are considered. The study also emphasizes that most OED schemes identify where to measure, but do not give an indication on how many experiments should be made. In this sense, numerical simulations can estimate the parameter uncertainty that would be obtained for a particular experimental design (OED or not). These results and methodologies (available in Open Code) can guide the design of future experiments for the development of secondary growth models.
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Affiliation(s)
- Silvia Guillén
- Department of Agronomical Engineering & Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Murcia, Paseo Alfonso XIII, 48, 30203, Spain; Departamento de Producción Animal y Ciencia de los Alimentos, Instituto Agroalimentario de Aragón - IA2 - (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Aricia Possas
- Departamento de Bromatología y Tecnología de los Alimentos, UIC Zoonosis y Enfermedades Emergentes ENZOEM, ceiA3, Universidad de Córdoba, Campus Rabanales, 14014 Córdoba, Spain
| | - Antonio Valero
- Departamento de Bromatología y Tecnología de los Alimentos, UIC Zoonosis y Enfermedades Emergentes ENZOEM, ceiA3, Universidad de Córdoba, Campus Rabanales, 14014 Córdoba, Spain
| | - Alberto Garre
- Department of Agronomical Engineering & Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Murcia, Paseo Alfonso XIII, 48, 30203, Spain.
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Ramos Guerrero FG, Signorini M, Garre A, Sant'Ana AS, Ramos Gorbeña JC, Silva Jaimes MI. Quantitative microbial spoilage risk assessment caused by fungi in sports drinks through multilevel modelling. Food Microbiol 2023; 116:104368. [PMID: 37689415 DOI: 10.1016/j.fm.2023.104368] [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: 05/31/2023] [Revised: 08/14/2023] [Accepted: 08/22/2023] [Indexed: 09/11/2023]
Abstract
The risk of fungal spoilage of sports drinks produced in the beverage industry was assessed using quantitative microbial spoilage risk assessment (QMSRA). The most relevant pathway was the contamination of the bottles during packaging by mould spores in the air. Mould spores' concentration was estimated by longitudinal sampling for 6 years (936 samples) in different production areas and seasons. This data was analysed using a multilevel model that separates the natural variability in spore concentration (as a function of sampling year, season, and area) and the uncertainty of the sampling method. Then, the expected fungal contamination per bottle was estimated by Monte Carlo simulation, considering their settling velocity and the time and exposure area. The product's shelf life was estimated through the inoculation of bottles with mould spores, following the determination of the probability of visual spoilage as a function of storage time at 20 and 30 °C using logistic regression. The Monte Carlo model estimated low expected spore contamination in the product (1.7 × 10-6 CFU/bottle). Nonetheless, the risk of spoilage is still relevant due to the large production volume and because, as observed experimentally, even a single spore has a high spoilage potential. The applicability of the QMSRA during daily production was made possible through the simplification of the model under the hypothesis that no bottle will be contaminated by more than one spore. This simplification allows the calculation of a two-dimensional performance objective that combines the spore concentration in the air and the exposure time, defining "acceptable combinations" according to an acceptable level of spoilage (ALOS; the proportion of spoiled bottles). The implementation of the model at the operational level was done through the representation of the simplified model as a two-dimensional diagram that defines acceptable and unacceptable areas. The innovative methodology employed here for defining and simplifying QMSRA models can be a blueprint for future studies aiming to quantify the risk of spoilage of other beverages with a similar scope.
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Affiliation(s)
- Félix G Ramos Guerrero
- Research Group in Microbiology, Food Safety and Food Protection, Instituto de Control y Certificación de la Calidad e Inocuidad Alimentaria (ICCCIA), Universidad Ricardo Palma, Avenida Benavides 5440, Urbanización Las Gardenias, Lima 33, Peru; Centro Latinoamericano de Enseñanza e Investigación de Bacteriología Alimentaria (CLEIBA), Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos, Jirón Puno 1002, Lima 1, Peru.
| | - Marcelo Signorini
- Departamento de Salud Pública, Facultad de Ciencias Veterinarias, Universidad Nacional del Litoral, R.P. Kreder 2805 (3080), Esperanza, Santa Fe, Argentina
| | - Alberto Garre
- Departamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203, Cartagena, Spain
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Juan C Ramos Gorbeña
- Research Group in Microbiology, Food Safety and Food Protection, Instituto de Control y Certificación de la Calidad e Inocuidad Alimentaria (ICCCIA), Universidad Ricardo Palma, Avenida Benavides 5440, Urbanización Las Gardenias, Lima 33, Peru
| | - Marcial I Silva Jaimes
- Research Group in Microbiology, Food Safety and Food Protection, Instituto de Control y Certificación de la Calidad e Inocuidad Alimentaria (ICCCIA), Universidad Ricardo Palma, Avenida Benavides 5440, Urbanización Las Gardenias, Lima 33, Peru; Departamento de Ingeniería de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Avenida La Molina s/n, Lima 12, Peru
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Rodriguez-Caturla MY, Garre A, Castillo CJC, Zwietering MH, den Besten HMW, SantˈAna AS. Shelf life estimation of refrigerated vacuum packed beef accounting for uncertainty. Int J Food Microbiol 2023; 405:110345. [PMID: 37549599 DOI: 10.1016/j.ijfoodmicro.2023.110345] [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: 04/11/2022] [Revised: 07/24/2023] [Accepted: 07/27/2023] [Indexed: 08/09/2023]
Abstract
This study estimates the shelf life of vacuum packed beef meat (three muscles: striploin (longissimus thoracis et lumborum, LTL), tenderloin (psoas major, PM) and outside chuck (trapezius thoracis, TT)) at refrigeration temperatures (0 °C-10 °C) based on modelling the growth of two relevant groups of spoilage microorganisms: lactic acid bacteria (LAB) and Enterobacteriaceae. The growth models were developed combining a two-step and a one-step approach. The primary modelling was used to identify the parameters affecting the growth kinetics, guiding the definition of secondary growth models. For LAB, the secondary model included the effect of temperature and initial pH on the specific growth rate. On the other hand, the model for Enterobacteriaceae incorporated the effect of temperature on the specific growth rate and the lag phase; as well as the effect of the initial pH on the specific growth rate, the lag phase and the initial microbial count. We did not observe any significant effect of the type of muscle on the growth kinetics. Once the equations were defined, the models were fitted to the complete dataset using a one-step approach. Model validation was carried out by cross-validation, mitigating the impact of an arbitrary division between training and validation sets. The models were used to estimate the shelf life of the product, based on the maximum admissible microbial concentration (7 log CFU/g for LAB, 5 log CFU/g for Enterobacteriaceae). Although LAB was the dominant microbiota, in several cases, both LAB and Enterobacteriaceae reached the critical concentration practically at the same time. Furthermore, in some scenarios, the end of shelf life would be determined by Enterobacteriaceae, pointing at the potential importance of non-dominant microorganisms for product spoilage. These results can aid in the implementation of effective control measures in the meat processing industry.
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Affiliation(s)
- Magdevis Y Rodriguez-Caturla
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Alberto Garre
- Food Microbiology, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Carmen Josefina Contreras Castillo
- Department of Agroindustry, Food and Nutrition, Luis Queiroz College of Agriculture, University of São Paulo, Piracicaba Campus, SP, Brazil
| | - Marcel H Zwietering
- Food Microbiology, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Heidy M W den Besten
- Food Microbiology, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Anderson S SantˈAna
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
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10
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Tsaloumi S, Stathas L, Koutsoumanis K. Quantitative microbiological spoilage risk assessment (QMSRA) of fresh poultry fillets during storage at retail. Food Res Int 2023; 170:113018. [PMID: 37316024 DOI: 10.1016/j.foodres.2023.113018] [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: 03/09/2023] [Revised: 05/17/2023] [Accepted: 05/19/2023] [Indexed: 06/16/2023]
Abstract
A quantitative microbiological spoilage risk assessment model (QMSRA) of aerobically stored fresh poultry fillets was developed based on pseudomonads growth and metabolic activity. Simultaneous microbiological and sensory analyses were performed in poultry fillets to evaluate the relation between pseudomonads concentration and sensory rejection due to spoilage. The analysis showed no organoleptic rejection at pseudomonads concentrations less than 6.08 log CFU/cm2. For higher concentrations, a "spoilage-response" relationship was developed using a beta-Poisson model. The above relationship was combined with a stochastic modeling approach for pseudomonads growth by taking into account both variability and uncertainty of factors affecting spoilage. To enhance the reliability of the developed QMSRA model, uncertainty was quantified and separated from variability using a second order Monte Carlo simulation. For a batch of 10,000 units, the QMSRA model predicted a median number of 11, 80, 295, 733 and 1,389 spoiled units for retail storage times of 6,7, 8, 9 and 10 days, respectively, while no spoiled units were predicted for storage time of up to 5 days at retail. Scenario analysis showed that a reduction of 1 log in the pseudomonads concentration at the time of packaging or 1 °C in retail storage temperature results in up to 90% reduction of the spoiled units while the combination of the above interventions can reduce the risk of spoilage by up to 99%, depending on the storage time. The poultry industry can utilize the QMSRA model as a transparent scientific basis to support food quality management decisions in determining appropriate expiration dates which maximize the utilization of the product's "true" shelf life while minimize the risk of spoilage to an acceptable level. Furthermore, the scenario analysis can provide the necessary components for an effective cost-benefit analysis, enabling the identification and comparison of appropriate strategies for extending the shelf life of fresh poultry products.
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Affiliation(s)
- Sofia Tsaloumi
- Laboratory of Food Microbiology and Hygiene, Department of Food Science & Technology, Faculty of Agriculture, Aristotle University, 54124 Thessaloniki, Greece
| | - Leonardos Stathas
- Laboratory of Food Microbiology and Hygiene, Department of Food Science & Technology, Faculty of Agriculture, Aristotle University, 54124 Thessaloniki, Greece
| | - Konstantinos Koutsoumanis
- Laboratory of Food Microbiology and Hygiene, Department of Food Science & Technology, Faculty of Agriculture, Aristotle University, 54124 Thessaloniki, Greece.
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11
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Karanth S, Feng S, Patra D, Pradhan AK. Linking microbial contamination to food spoilage and food waste: the role of smart packaging, spoilage risk assessments, and date labeling. Front Microbiol 2023; 14:1198124. [PMID: 37426008 PMCID: PMC10325786 DOI: 10.3389/fmicb.2023.1198124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Accepted: 05/22/2023] [Indexed: 07/11/2023] Open
Abstract
Ensuring a safe and adequate food supply is a cornerstone of human health and food security. However, a significant portion of the food produced for human consumption is wasted annually on a global scale. Reducing harvest and postharvest food waste, waste during food processing, as well as food waste at the consumer level, have been key objectives of improving and maintaining sustainability. These issues can range from damage during processing, handling, and transport, to the use of inappropriate or outdated systems, and storage and packaging-related issues. Microbial growth and (cross)contamination during harvest, processing, and packaging, which causes spoilage and safety issues in both fresh and packaged foods, is an overarching issue contributing to food waste. Microbial causes of food spoilage are typically bacterial or fungal in nature and can impact fresh, processed, and packaged foods. Moreover, spoilage can be influenced by the intrinsic factors of the food (water activity, pH), initial load of the microorganism and its interaction with the surrounding microflora, and external factors such as temperature abuse and food acidity, among others. Considering this multifaceted nature of the food system and the factors driving microbial spoilage, there is an immediate need for the use of novel approaches to predict and potentially prevent the occurrence of such spoilage to minimize food waste at the harvest, post-harvest, processing, and consumer levels. Quantitative microbial spoilage risk assessment (QMSRA) is a predictive framework that analyzes information on microbial behavior under the various conditions encountered within the food ecosystem, while employing a probabilistic approach to account for uncertainty and variability. Widespread adoption of the QMSRA approach could help in predicting and preventing the occurrence of spoilage along the food chain. Alternatively, the use of advanced packaging technologies would serve as a direct prevention strategy, potentially minimizing (cross)contamination and assuring the safe handling of foods, in order to reduce food waste at the post-harvest and retail stages. Finally, increasing transparency and consumer knowledge regarding food date labels, which typically are indicators of food quality rather than food safety, could also contribute to reduced food waste at the consumer level. The objective of this review is to highlight the impact of microbial spoilage and (cross)contamination events on food loss and waste. The review also discusses some novel methods to mitigate food spoilage and food loss and waste, and ensure the quality and safety of our food supply.
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Affiliation(s)
- Shraddha Karanth
- Department of Nutrition and Food Science, University of Maryland, College Park, MD, United States
| | - Shuyi Feng
- Department of Nutrition and Food Science, University of Maryland, College Park, MD, United States
| | - Debasmita Patra
- University of Maryland Extension, College of Agriculture and Natural Resources, College Park, MD, United States
| | - Abani K. Pradhan
- Department of Nutrition and Food Science, University of Maryland, College Park, MD, United States
- Center for Food Safety and Security Systems, University of Maryland, College Park, MD, United States
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12
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Misiou O, Koutsoumanis K, Membré JM. Quantitative microbial spoilage risk assessment of plant-based milk alternatives by Geobacillus stearothermophilus in Europe. Food Res Int 2023; 166:112638. [PMID: 36914335 DOI: 10.1016/j.foodres.2023.112638] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 02/17/2023] [Accepted: 02/21/2023] [Indexed: 03/06/2023]
Abstract
Geobacillus stearothermophilus is one of the predominant spoilers of UHT-treated food products, due to its extremely heat-resistant spores. However, the surviving spores should be exposed to temperature higher than their minimum growth temperature for a certain time to germinate and grow to spoilage levels. Considering the projected temperature increase due to climate change, the events of non-sterility during distribution and transportation are expected to escalate. Hence, the aim of this study was to build a quantitative microbial spoilage risk assessment (QMRSA) model to quantify the risk of spoilage of plant-based milk alternatives within Europe. The model consists of four main steps: 1. Initial contamination of raw materials 2. Heat inactivation of spores during UHT treatment 3. Partitioning 4. Germination and outgrowth of spores during distribution and storage. The risk of spoilage was defined as the probability of G. stearothermophilus to reach its maximum concentration (Nmax = 107.5 CFU/mL) at the time of consumption. The assessment was performed for North (Poland) and South (Greece) Europe, and the risk of spoilage was estimated for the current climatic conditions and a climate change scenario. Based on the results, the risk of spoilage was negligible for the North European region, while the risk of spoilage in South Europe was 6.2 × 10-3 95% CI (2.3 × 10-3;1.1 × 10-2) under the current climatic conditions. The risk of spoilage was increased for both tested countries under climate change scenario; from zero to 1.0 × 10-4 in North Europe, risk multiplied 2 or 3 in South Europe depending on air conditioning implementation at consumer's place. Therefore, the heat treatment intensity and the use of insulated trucks during distribution were investigated as mitigation strategies and led to significant reduction of the risk. Overall, the QMRSA model developed in this study can support risk management decisions of these products by quantify the potential risk under current climatic conditions and climate change scenarios.
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Affiliation(s)
- Ourania Misiou
- Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki 54124 Thessaloniki, Greece
| | - Konstantinos Koutsoumanis
- Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki 54124 Thessaloniki, Greece
| | - Jeanne-Marie Membré
- Oniris, INRAE, Secalim, Site de la Chantrerie, CS 40706, 44307 Nantes Cédex 3, France.
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13
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Koutsoumanis KP, Misiou OD, Kakagianni MN. Climate change threatens the microbiological stability of non-refrigerated foods. Food Res Int 2022; 162:111990. [DOI: 10.1016/j.foodres.2022.111990] [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: 09/20/2022] [Accepted: 09/26/2022] [Indexed: 11/04/2022]
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14
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Hygienic assessment of fish handling practices along production and supply chain and its public health implications in Central Oromia, Ethiopia. Sci Rep 2022; 12:13910. [PMID: 35977962 PMCID: PMC9385613 DOI: 10.1038/s41598-022-17671-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2022] [Accepted: 07/28/2022] [Indexed: 11/17/2022] Open
Abstract
Fishborne diseases are among the major causes of morbidity and mortality worldwide. Contamination of the aquatic ecosystem and unhygienic handling practices along the fish supply chain can lead to a contaminated fish. Consumption of raw or under cooked fish and fish products is a major source of fishborne infections in humans. Despite reports of fish contamination with foodborne pathogens in Ethiopia, information regarding the hygienic status of fish handling practices is limited. We assessed fish hygienic handling practices at production sites and along the fish supply chain in three towns in east Shewa zone of Oromia. Data were collected using a semi-structured questionnaire interviews and personal observations. The study consisted of purposively selected respondents comprising of 50 fishermen, 10 retailers, 20 food establishments serving fish, and 120 consumers. Descriptive statistics and Chi-square test were used to present the proportion of various actors along the fish production and supply chain and to compare the proportions of observations among the different categories respectively. We observed that the lakes were accessible to animals and exposed to chemical and microbial contaminations through rainwater run-off. Fish were processed under unhygienic practices like washing of filleted fish with lake water, indiscriminate processing at unhygienic landing sites, use of a single knife for processing all fish with infrequent washing and with no disinfection in between. Majority (70%; n = 10) of the retailers and all the food establishments transported fish in vehicles with no cold chain facilities. Good hygienic practices we observed were the use of refrigerators for storage in all retailers and 70% (n = 20) of the food establishments; 30% of retailers used vehicles with a cold chain facility for the transportation of fish. Over three-fourths (77%; n = 120) of the consumers preferred consuming raw fish; 80% of them lacked the knowledge of fishborne diseases. The study revealed a wide range of unhygienic handling practices along fish production and supply chain; lack of infrastructure for post-harvest fish handling and processing, lack of appropriate transportation facilities and presence of knowledge gaps regarding fish borne diseases.
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15
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Sequino G, Valentino V, Villani F, De Filippis F. Omics-based monitoring of microbial dynamics across the food chain for the improvement of food safety and quality. Food Res Int 2022; 157:111242. [DOI: 10.1016/j.foodres.2022.111242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 04/06/2022] [Accepted: 04/08/2022] [Indexed: 11/26/2022]
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16
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Otero MC, Fuentes JA, Atala C, Cuadros-Orellana S, Fuentes C, Gordillo-Fuenzalida F. Antimicrobial Properties of Chilean Native Plants: Future Aspects in Their Application in the Food Industry. Foods 2022; 11:foods11121763. [PMID: 35741959 PMCID: PMC9222376 DOI: 10.3390/foods11121763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 06/07/2022] [Accepted: 06/08/2022] [Indexed: 12/02/2022] Open
Abstract
Food contamination with microorganisms is responsible for food spoilage, deterioration and change of organoleptic properties of foods. Besides, the growth of pathogenic microorganisms can provoke serious health problems if food is consumed. Innovative packaging, such as active packaging, is increasing rapidly in the food industry, especially in applying antimicrobials into delivery systems, such as sachets. Chile is a relevant hotspot for biodiversity conservation and a source of unique bio-resources with antimicrobial potential. In this review, fifteen native plants with antimicrobial properties are described. Their antimicrobial effects include an effect against human pathogens. Considering the emergence of antimicrobial resistance, searching for new antimicrobials to design new strategies for food pathogen control is necessary. Chilean flora is a promising source of antimicrobials to be used in active packaging. However, further studies are required to advance from laboratory tests of their antimicrobial effects to their possible effects and uses in active films.
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Affiliation(s)
- María Carolina Otero
- Escuela de Química y Farmacia, Facultad de Medicina, Universidad Andrés Bello, República 252, Santiago 8320000, Chile;
| | - Juan A. Fuentes
- Laboratorio de Genética y Patogénesis Bacteriana, Departamento de Ciencias Biológicas, Facultad de Ciencias de la Vida, Universidad Andrés Bello, Santiago 8320000, Chile;
| | - Cristian Atala
- Instituto de Biología, Facultad de Ciencias, Pontificia Universidad Católica de Valparaíso, Campus Curauma, Avenida Universidad 330, Valparaíso 2340000, Chile;
| | - Sara Cuadros-Orellana
- Laboratorio de Microbiología Aplicada, Centro de Biotecnología de los Recursos Naturales, Facultad de Ciencias Agrarias y Forestales, Universidad Católica del Maule, Avda. San Miguel 3605, Talca 3480112, Chile; (S.C.-O.); (C.F.)
| | - Camila Fuentes
- Laboratorio de Microbiología Aplicada, Centro de Biotecnología de los Recursos Naturales, Facultad de Ciencias Agrarias y Forestales, Universidad Católica del Maule, Avda. San Miguel 3605, Talca 3480112, Chile; (S.C.-O.); (C.F.)
| | - Felipe Gordillo-Fuenzalida
- Laboratorio de Microbiología Aplicada, Centro de Biotecnología de los Recursos Naturales, Facultad de Ciencias Agrarias y Forestales, Universidad Católica del Maule, Avda. San Miguel 3605, Talca 3480112, Chile; (S.C.-O.); (C.F.)
- Correspondence: ; Tel.: +56-71-298-6417
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17
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Development and validation of a mathematical model for pseudomonads growth as a basis for predicting spoilage of fresh poultry breast and thigh fillets. Poult Sci 2022; 101:101985. [PMID: 35797780 PMCID: PMC9264009 DOI: 10.1016/j.psj.2022.101985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 05/17/2022] [Accepted: 05/29/2022] [Indexed: 11/23/2022] Open
Abstract
The growth of naturally contaminated pseudomonads on fresh breast and thigh poultry fillets during aerobic storage was studied and modeled as a function of temperature (0–30°C). A statistical comparison of the models for breast and thigh fillets showed that muscle type does not significantly affect the temperature dependence of pseudomonads growth kinetics. A unified model for breast and thigh was developed and validated against pseudomonads growth rate data under isothermal conditions extracted from literature and experimental data under dynamic temperature conditions. The validation results showed a satisfactory performance of the model with the bias and accuracy factors ranging from 0.85 to 1.09 and 1.02 to 1.21, respectively. The model was further used to predict the shelf life of fresh poultry as the time required by pseudomonads to reach the spoilage level for various scenarios of temperature, initial contamination level, and physiological state of pseudomonads demonstrating its application in a risk-based shelf-life assessment of fresh poultry products.
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18
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Snyder AB. The role of heat resistance in yeast spoilage of thermally processed foods: highlighting the need for a probabilistic, systems-based approach to microbial quality. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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19
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Meng X, Wang X, Meng S, Wang Y, Liu H, Liang D, Fan W, Min H, Huang W, Chen A, Zhu H, Peng G, Liu J, Qiu Z, Wang T, Yang L, Wei Y, Huo P, Zhang D, Liu Y. A Global Overview of SARS-CoV-2 in Wastewater: Detection, Treatment, and Prevention. ACS ES&T WATER 2021; 1:2174-2185. [PMID: 37566346 PMCID: PMC8457323 DOI: 10.1021/acsestwater.1c00146] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Indexed: 05/06/2023]
Abstract
A novel coronavirus (SARS-CoV-2) causing corona virus disease 2019 (COVID-19) has attracted global attention due to its highly infectious and pathogenic properties. Most of current studies focus on aerosols released from infected individuals, but the presence of SARS-CoV-2 in wastewater also should be examined. In this review, we used bibliometrics to statistically evaluate the importance of water-related issues in the context of COVID-19. The results show that the levels and transmission possibilities of SARS-CoV-2 in wastewater are the main concerns, followed by potential secondary pollution by the intensive use of disinfectants, sludge disposal, and the personal safety of workers. The presence of SARS-CoV-2 in wastewater requires more attention during the COVID-19 pandemic. Thus, the most effective techniques, i.e., wastewater-based epidemiology and quantitative microbial risk assessment, for virus surveillance in wastewater are systematically analyzed. We further explicitly review and analyze the successful operation of a sewage treatment plant in Huoshenshan Hospital in China as an example and reference for other sewage treatment systems to properly ensure discharge safety and tackle the COVID-19 pandemic. This review offers deeper insight into the prevention and control of SARS-CoV-2 and similar viruses in the post-COVID-19 era from a wastewater perspective.
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Affiliation(s)
- Xianghao Meng
- School of Space and Environment, Beihang
University, Beijing 100191, P. R. China
| | - Xuye Wang
- School of Space and Environment, Beihang
University, Beijing 100191, P. R. China
| | - Shujuan Meng
- School of Space and Environment, Beihang
University, Beijing 100191, P. R. China
| | - Ying Wang
- School of Space and Environment, Beihang
University, Beijing 100191, P. R. China
| | - Hongju Liu
- School of Space and Environment, Beihang
University, Beijing 100191, P. R. China
| | - Dawei Liang
- School of Space and Environment, Beihang
University, Beijing 100191, P. R. China
| | - Wenhong Fan
- School of Space and Environment, Beihang
University, Beijing 100191, P. R. China
| | - Hongping Min
- China Construction Third Bureau Green
Industry Investment Company, Ltd., Wuhan 430035, P. R.
China
| | - Wenhai Huang
- China Construction Third Bureau Green
Industry Investment Company, Ltd., Wuhan 430035, P. R.
China
| | - Anming Chen
- China Construction Third Bureau Green
Industry Investment Company, Ltd., Wuhan 430035, P. R.
China
| | - Haijun Zhu
- China Construction Third Bureau Green
Industry Investment Company, Ltd., Wuhan 430035, P. R.
China
| | - Guanping Peng
- China Construction Third Bureau Green
Industry Investment Company, Ltd., Wuhan 430035, P. R.
China
| | - Jun Liu
- China Construction Third Bureau Green
Industry Investment Company, Ltd., Wuhan 430035, P. R.
China
| | - Zhenhuan Qiu
- China Construction Third Bureau Green
Industry Investment Company, Ltd., Wuhan 430035, P. R.
China
| | - Tao Wang
- China Construction Third Bureau Green
Industry Investment Company, Ltd., Wuhan 430035, P. R.
China
| | - Linyan Yang
- School of Resources and Environmental Engineering,
East China University of Science and Technology, Shanghai
200237, P. R. China
| | - Yuan Wei
- State Key Laboratory of Environmental Criteria and
Risk Assessment, Chinese Research Academy of Environmental
Science, Beijing 100012, P. R. China
| | - Peishu Huo
- School of Environment, Tsinghua
University, Beijing 100084, P. R. China
| | - Dayi Zhang
- School of Environment, Tsinghua
University, Beijing 100084, P. R. China
| | - Yu Liu
- School of Civil and Environmental Engineering,
Nanyang Technological University, 50 Nanyang Avenue,
Singapore 639798
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