Structural model requirements to describe microbial inactivation during a mild heat treatment

Unveiling the matrix effect on Bacillus licheniformis and Bacillus subtilis spores heat inactivation between plant-based milk alternatives, bovine milk and culture medium

This study examined the inactivation of spores of Bacillus licheniformis and Bacillus subtilis in four pea-based milk alternatives, semi-skimmed bovine milk and Brain Heart Infusion (BHI) broth to assess the matrix impact on the thermal inactivation of bacterial spores. Heat inactivation was performed with the method of capillary tubes in temperature range 97-110 °C. A four-parameter non-linear model, including initial level, shoulder duration, inactivation rate and tailing, was fitted to the data obtained. D-values were estimated and secondary ZT-value models were developed for both species. A secondary model for the shoulder length of B. licheniformis in a plant-based milk alternative formulation was built too. Models were validated at a higher temperature, 113.5 °C. D-values in the different matrices ranged between 2.3 and 8.2 min at 97 °C and 0.1-0.3 min at 110 °C for B. licheniformis. D-values for B. subtilis ranged between 3.9 and 6.3 min at 97 °C and 0.2-0.3 min at 110 °C. ZT-values in the different matrices ranged between 7.3 and 8.9 °C and 8.9-10.0 °C for B. licheniformis and B. subtilis, respectively. Significant differences in inactivation parameters were found within the pea-based formulations as well as when compared to bovine milk. Heat resistance was higher in pea-based matrices. Shoulders observed were temperature- and matrix-dependent, while no such trend was found for the tailings. These results provide insights, useful on designing safe thermal processing, limiting spoilage in plant-based milk alternatives and thus, reducing global food waste.

Evaluating UV-C Sensitivity of Calonectria pseudonaviculata in Model Buffer Solution Using a UV-C Light-Emitting-Diode System

Calonectria pseudonaviculata, responsible for boxwood blight, produces sticky conidia that pose a contamination risk in boxwood production via cross-contamination from tools, equipment, and other resources. This study evaluated UV-C light-emitting-diode (LED) irradiation (263 to 287 nm) as a disinfection method by examining its effectiveness in inactivating conidia and determining the UV-C sensitivity. Conidial suspensions were exposed to quantifiable UV-C doses under a dynamic stirring condition. Average volumetric intensity was quantified by accounting for UV gradients and UV dose was calculated as a product of average fluence rate (mW⋅cm-2) and exposure time (s). UV-C irradiation effectively inactivated the tested pathogen following log-linear + shoulder kinetics as identified by parameters of goodness of model fit (i.e., high R2 and low root mean square error [RMSE] values). The model predicted the UV sensitivity of C. pseudonaviculata conidia as 46.6 mJ⋅cm-2 per log. A total of 2.04 log reductions of the population could be obtained by an exposure of 60 mJ⋅cm-2 of UV-C dose. The calculated decimal reduction dose (D10) was 13.53 ± 0.98 mJ⋅cm-2 (R2 = 0.97, RMSE = 0.14), inactivation rate constant (Kmax) = 0.17 ± 0.01, and shoulder length = 33.06 ± 1.81 mJ⋅cm-2. These findings indicate that UV-C irradiation could be a viable option for disinfecting tools, equipment, and possibly propagation cuttings in nurseries.

Efficacy of UVC-LED radiation in bacterial, viral, and protozoan inactivation: an assessment of the influence of exposure doses and water quality

Ultraviolet light-emitting diodes (UV-LEDs) have demonstrated the ability to inactivate microorganisms in water, offering an environmentally safer alternative to the conventional mercury lamp, in UV applications. While several studies have explored the microbiological effect of UVC-LEDs (200nm-280nm), limited information exists regarding their effects on waters with critical qualities. These critical qualities encompass bacteria, viruses, and protozoa - drinking water quality indicators defined by the World Health Organization for small water systems. For the first time, this work reports on the Escherichia coli, PhiX-174, MS2, and Cryptosporidium oocysts inactivation using a bench-scale UVC-LED (280 nm) water disinfection system. UV doses at a wavelength of 280 nm (UV280) of up to 143.4 mJ/cm2 were delivered under two quality-critical water conditions: filtered water (UV transmittance at 280 nm - UVT280 90.2 %) and WHO challenge water (UVT 15.7 %). Results revealed microbiological reductions dependent on exposure time and UVT. For UV280 dose of 16.1 mJ/cm2, 2.93-3.70 log E. coli reductions were observed in UVT 90.2 % and 15.7 %, 3.49-4.21 log for PhiX-174, 0.63-0.78 log for MS2, and 0.02-0.04 log for Cryptosporidium oocysts. Significantly higher UV280 doses of 143.4 mJ/cm2 led to reductions of 3.94-5.35 log for MS2 and 0.42-0.46 log for Cryptosporidium oocysts. Statistical analysis revealed that the sensitivity among the organisms to UV280 exposure was E. coli = PhiX-174 > MS2 >> Cryptosporidium oocysts. Although experiments with WHO challenge water posed greater challenges for achieving 1 log reduction compared to filtered water, this difference only proved statistically significant for PhiX-174 and MS2 reductions. Overall, UVC-LED technology demonstrated notable efficacy in microbiological inactivation, achieving significant reductions based on WHO scheme of evaluation for POU technologies in both bacteria and viruses even in critical-quality waters. The findings emphasize the potential for extending the application of UVC-LED as a viable solution for household water treatment.

Application of UV LEDs to inactivate antibiotic resistant bacteria: Kinetics, efficiencies, and reactivations

Unregulated antibiotic use has led to the proliferation of antibiotic-resistant bacteria (ARB) in aquatic environments. Ultraviolet light-emitting diodes (UV LEDs) have evolved as an innovative technology for inactivating microorganisms offering several advantages over traditional mercury lamps. This research concentrated on utilizing UV LEDs with three distinct wavelengths (265 nm, 275 nm, and 285 nm) to inactivate E. coli DH10β encoding the ampicillin-resistant blaTEM-1 gene in its plasmid. Non-linear models, such as Geeraerd's and Weibull, provided more accurate characterization of the inactivation profiles than the traditional log-linear model due to the incorporation of both biological mechanisms and a deterministic approach within non-linear models. The inactivation rates of ARB were higher than antibiotic-sensitive bacteria (ASB) when subjected to UV LEDs. The highest inactivation rates were observed when all microorganisms were exposed to 265 nm. Photoreactivation emerged as the primary mechanism responsible for repairing DNA damage induced by UV LEDs. 285 nm showed the highest reactivation efficiencies for ARB under different fluences. At higher fluences, both 265 and 275 nm displayed similar effectiveness in suppressing reactivation, while at lower fluences, 275 nm exhibited better efficacies in controlling the reactivation. Therefore, the inhibition of reactivation was influenced by the extent of damage incurred to both DNA and enzymes. In nutrient-poor media (0.9 % NaCl), ASB did not exhibit any reactivation potential. However, the addition of Luria-Bertani (LB) broth promoted the reactivation of ASB. Lower fluence rate was more beneficial at 265 nm whereas higher fluence rates were more effective for longer wavelengths. The inactivation of ARB was enhanced by dissolved organic carbon (DOC) at low fluences. However, the removal of ARB was reduced due to the presence of DOC at higher fluences. The highest energy demand for ARB inactivation was reported at 285 nm. ENVIRONMENTAL IMPLICATION: The excessive and unregulated utilization of antibiotics has emerged as a significant issue for public health. This paper presents a comprehensive analysis of the effectiveness of UV LEDs, an emerging technology, in the inactivation of antibiotic-resistant bacteria (ARB). This research paper explores the kinetics of UV LEDs with different wavelengths to inactivate ARB along with the reactivation efficiencies. This research work also explores the impact and relevant mechanisms of the impact of dissolved organic carbon (DOC) on the inactivation of ARB by UV LEDs.

Suppression of photoreactivation of E. coli by excimer far-UV light (222 nm) via damage to multiple targets

Low-pressure mercury lamps emitting at 254 nm (UV254) are used widely for disinfection. However, subsequent exposure to visible light results in photoreactivation of treated bacteria. This study employed a krypton chloride excimer lamp emitting at 222 nm (UV222) to inactivate E. coli. UV222 and UV254 treatment had similar E. coli-inactivation kinetics. Upon subsequent irradiation with visible light, E. coli inactivated by UV254 was reactivated from 2.71-log to 4.75-log, whereas E. coli inactivated by UV222 showed negligible photoreactivation. UV222 treatment irreversibly broke DNA strands in the bacterium, whereas UV254 treatment primarily formed nucleobase dimers. Additionally, UV222 treatment caused cell membrane damage, resulting in wizened, pitted cells and permeability changes. The damage to the cell membrane was mainly due to the photolysis of proteins and lipids by UV222. Furthermore, the photolysis of proteins by UV222 destroyed enzymes, which blocked photoreactivation and dark repair. The multiple damages can be further evidenced by 4.0-61.1 times higher quantum yield in the photolysis of nucleobases and amino acids for UV222 than UV254. This study demonstrates that UV222 treatment damages multiple sites in bacteria, leading to their inactivation. Employing UV222 treatment as an alternative to UV254 could be viable for inhibiting microorganism photoreactivation in water and wastewater.

Thermal inactivation kinetics of Listeria monocytogenes in milk under isothermal and dynamic conditions

Thermal processing is a widely used method to ensure the microbiological safety of milk. Predictive microbiology plays a crucial role in quantifying microbial growth and decline, providing valuable guidance on the design and optimization of food processing operations. This study aimed to investigate the thermal inactivation kinetics of Listeria monocytogenes in milk under both isothermal and dynamic conditions. The thermal inactivation of L. monocytogenes was conducted under isothermal and non-isothermal conditions in sterilized and pasteurized milk, with and without background microbiota, respectively. Furthermore, a secondary model was developed between the shoulder effect and temperature, which was then integrated into the dynamic model. The results showed that L. monocytogenes grown in Tryptic Soy Yeast Extract Broth (TSBYE) prior to thermal inactivation exhibited higher heat resistance compared to cells grown in sterilized milk at isothermal temperatures of 60.0, 62.5, and 65℃. Moreover, the presence of background microbiota in milk significantly enhanced the heat resistance of L. monocytogenes, as evidenced by the increased D-values from 1.13 min to 2.34 min, from 0.46 min to 0.53 min, and from 0.25 min to 0.34 min at 60.0, 62.5, and 65 °C, respectively, regardless of whether the background microbiota was inactivated after co-growth or co-inactivated with L. monocytogenes. For non-isothermal inactivation, the one-step dynamic model based on the log-linear with shoulder model effectively described the microbial inactivation curve and exhibited satisfactory model performance. The model developed contributes to improved risk assessment, enabling dairy processors to optimize thermal treatment and ensure microbiological safety.

Comparative study on the impact of equally stressful environmental sporulation conditions on thermal inactivation kinetics of B. subtilis spores

Control of bacterial spores continues to be one of the main challenges for the food industry due to their wide dissemination and extremely high resistance to processing methods. Furthermore, the large variability in heat resistance in spores that contaminate foods makes it difficult to establish general processing conditions. Such heterogeneity not only derives from inherent differences among species and strains, but also from differences in sporulation environments that are generally ignored in spores encountered in foods. We evaluated heat inactivation kinetics and the thermodependency of resistance parameters in B. subtilis 168 spores sporulated at adverse temperatures, water activity (aw), and pH, applying an experimental approach that allowed us to quantitatively compare the impact of each condition. Reduction of incubation temperature from the optimal temperature dramatically reduced thermal resistance, and it was the most influential factor, especially at the highest treatment temperatures. These spores were also more sensitive to chemicals presumably acting in the inner membrane. Reducing sporulation aw increased heat resistance, although the magnitude of that effect depended on the solute and the treatment temperature. Thus, changes in sporulation environments varied 3D100°C values up to 10.4-fold and z values up to 1.7-fold, highlighting the relevance of taking such a source of variability into account when setting heat processing conditions. UV-C treatment and sodium hypochlorite efficiently inactivated all spore populations, including heat-resistant ones produced at low aw.

Dynamic Thermal Treatments in Green Coconut Water Induce Dynamic Stress Adaptation of Listeria innocua That Increases Its Thermal Resistance

The global coconut water market is projected to grow in the upcoming years, attributed to its numerous health benefits. However, due to its susceptibility to microbial contamination and the limitations of non-thermal decontamination methods, thermal treatments remain the primary approach to ensure the shelf-life stability and the microbiological safety of the product. In this study, the thermal inactivation of Listeria innocua, a Listeria monocytogenes surrogate, was evaluated in coconut water and in tryptone soy broth (TSB) under both isothermal (50-60 °C) and dynamic conditions (from 30 to 60 °C, with temperature increases of 0.5, 1 and 5 °C/min). Mathematical models were used to analyse the inactivation data. The Geeraerd model effectively described the thermal inactivation of L. innocua in both TSB and coconut water under isothermal conditions, with close agreement between experimental data and model fits. Parameter estimates and analysis revealed that acidified TSB is a suitable surrogate medium for studying the thermal inactivation of L. innocua in coconut water, despite minor differences observed in the shoulder length of inactivation curves, likely attributed to the media composition. The models fitted to the data obtained at isothermal conditions fail to predict L. innocua responses under dynamic conditions. This is attributed to the stress acclimation phenomenon that takes place under dynamic conditions, where bacterial cells adapt to initial sub-lethal treatment stages, leading to increased thermal resistance. Fitting the Bigelow model directly to dynamic data with fixed z-values reveals a three-fold increase in D-values with lower heating rates, supporting the role of stress acclimation. The findings of this study aid in designing pasteurization treatments targeting L. innocua in coconut water and enable the establishment of safe, mild heat treatments for refrigerated, high-quality coconut water.

Quantitative tools in microbial and chemical risk assessment

The EU-FORA programme 'Quantitative tools in microbial and chemical risk assessment' was dedicated to training on predictive microbiology fundamentals, implementation of different modelling strategies, design of experiments and software tools such as MATLAB, GInaFiT and DMFit. The fellow performed MATLAB training on maximum specific growth rate (μmax) determination according to the Ratkowsky model. GInaFiT training on different models for bacterial inactivation and DMFit training on growth parameters of Vibrio parahaemolyticus were also carried out. Optical density measurements of V. parahaemolyticus bacterial cultures were performed. The obtained kinetics of optical density measurements were used to estimate μmax. Hereafter, Minimum inhibitory concentrations and non-inhibitory concentrations of aminoglycoside antibiotics were estimated based on the quantification of the fractional areas of the optical density vs time. It can be concluded that the results of the quantitative characterisation of V. parahaemolyticus are reliable and can be used for exposure assessments. Also, the turbidimetric assay can be applied for successful estimation of minimum inhibitory concentrations and non-inhibitory concentrations.

Quantitative tools in microbial and chemical risk assessment

The popularity of biological origin food protection substances is driven by demands from consumers for natural and clean label product, increasing various food-related safety and health concerns and sustainability issues. Lactic acid bacteria (LAB) are most promising because they are a large group of beneficial microorganisms commonly used in food protection due to their ability to inhibit the growth of pathogenic bacteria and enhance food safety. Extensive scientific research has been conducted to understand the mechanisms by which LAB exert their protective effects in various food systems. Even though LAB activity against various food pathogens and spoilers is distinguished, use of cell-free supernatant (CFS) is still under investigation. This report is dedicated to present how qualitative measures can elaborate in new bacteria-origin food additive investigation. As part of the EU-FORA programme, the fellow was involved in the risk assessment tasks and projects which include gaining basic knowledge in predicative microbiology fundamentals, including different types of modelling strategies; delivering essential understanding about experimental design, knowledge in three specific software tools (MATLAB, GInaFiT and DMFit) and gained overall understanding what are the main differences while modelling growth or inactivation models. Secondary activities were included as a way to expand competences beyond qualitative measures to overall all activities done regarding risk assessment and build a strong network of food safety experts and professionals to continue engaging in risk assessment beyond fellowship programme.

Disentangling the contributions of initial heterogeneities and dynamic stress adaptation to nonlinearities in bacterial survival curves

The deviations from log-linearity that are often observed in bacterial survivor curves can be explained using different arguments, both biological and experimental. In this study, we used Bacillus subtilis as a model organism to demonstrate that the generally accepted vitalistic arguments (initial heterogeneities in the stress resistance of the cells in the population) may fail to describe microbial inactivation in some situations. In this sense, we showed how dynamic stress acclimation during an isothermal treatment provides an alternative explanation for survivor curves with an upwards curvature. We also provided an innovative experimental approach based on preadaptation experiments to evaluate which hypothesis is more suitable for the bacterial response. Furthermore, we used our experimental results to define bounds for the possible stress acclimation that may take place during dynamic treatments, concluding that the magnitude of stress acclimation may be larger for dynamic treatments than for isothermal experiments. We also evaluated the contribution of the SigB general stress response system to heat resistance by comparing the heat survival of wt and the ΔsigB mutant. Both strains survived better in 51, 52.5 and 55 °C when cells were pre-adapted at 48 °C than non-pre-adapted cells. However, ΔsigB was less resistant to heat than wt due to the missing SigB general stress system. Although these conclusions were based on B. subtilis as a model organism, this study can be the first step towards the development of a novel methodology able to estimate dynamic effects using only isothermal experiments. This would improve the models developed within the predictive microbiology community, improving our ability to predict microbial inactivation during industrial treatments, which are most often dynamic.

Effect of dehydration on the inactivation of Listeria monocytogenes and Salmonella enterica on enoki and wood ear mushrooms

Foodborne illness outbreaks in the U.S. associated with consumption of both fresh and dried specialty mushrooms have recently occurred. Dried wood ear mushrooms were implicated in a salmonellosis outbreak in 2020, while fresh enoki mushrooms were associated with two listeriosis outbreaks in 2020 and 2023. These specialty mushrooms are commercially available in both their fresh and dried states. Due to the short shelf life of mushrooms, dehydration is a common method used in both industry and by consumers to extend the shelf life and preserve quality. Therefore, the aim of this study was to evaluate the use of dehydration on the inactivation kinetics of both Listeria monocytogenes and Salmonella enterica on enoki and wood ear mushrooms. Fresh mushrooms were inoculated with four strain cocktails of either L. monocytogenes or S. enterica and dried at ambient conditions for 10 min. Following drying of the inoculum, mushrooms were placed into food dehydrators preheated to 70, 80, or 90°C and treated for up to 24 h. At treatment intervals, mushrooms were removed from the dehydrators for pathogen enumeration. Inactivation kinetics for both pathogens were modeled using the Weibull, log-linear with tail, and log-linear with shoulder models. Pathogen reductions of >4 log CFU/g were achieved on both enoki and wood ear mushrooms during dehydration at 90°C after only 2-4 h. At 70 and 80°C, log reductions of >4 log CFU/g were observed on wood ear mushrooms after 4-8 h. On enoki mushrooms, a tailing effect was observed with residual populations (>2 log CFU/g) of L. monocytogenes and S. enterica remaining even after 24 h of treatment at both 70 and 80°C. This study emphasizes the need for an individualized dehydration strategy for each mushroom type to ensure the effectiveness of dehydration as a process to reduce pathogen populations. Results of this study will aid in informing proper time and temperature combinations for dehydration of specialty mushrooms to ensure product safety.

UV-C and wet heat resistance of Bacillus thuringiensis biopesticide endospores compared to foodborne Bacillus cereus endospores

Bacillus endospores (spores) are generally resistant to environmental and food processing-related stress including thermal and non-thermal processing in the food industry, such as pasteurization, and UV-C inactivation. Bacillus thuringiensis insecticidal crystals and spores as the active substances in commercial biopesticides can also be introduced to vegetable foods and their food processing environment due to pre-harvest treatment of edible crops. The resistance of B. thuringiensis biopesticide spores in comparison to the genetically closely related foodborne B. cereus against heat and UV-C treatment is investigated in this study. The results show that B. thuringiensis biopesticide spores with the commercial granulated product formulation are better protected and as such more resistant to both wet heat (D values at 90 °C: 50.1-79.5 min) and UV-C treatment (D values at 0.6 mW/cm2: 7.5-8.9 min) than the pure spore suspension. The enhanced UV-C resistance properties of B. thuringiensis-formulated spores also indicate that the B. thuringiensis spores in powder or granule formulation applied in the field might not be effectively inactivated by solar radiation (UV-A and UV-B) in a short period. Furthermore, the spores of one emetic B. cereus toxin-producing strain (LFMFP 254; a Belgian outbreak strain) were found more resistant to the wet heat at 90 °C (D90-value = 71.2 min) than other tested pure spore suspensions, although the spores of B. cereus 254 did not show different behavior against UV-C treatment. This result suggests that UV-C treatment can be applied as an effective inactivation method against B. cereus 254 spores.

Upcycling of waste EPS beads to immobilized codoped TiO2 photocatalysts for ciprofloxacin degradation and E. coli disinfection under sunlight

The emerging global problem of antimicrobial resistance needs immediate attention. In this regard, this work demonstrates the use of expanded polystyrene waste in the synthesis of immobilized photocatalytic films for the treatment of antibiotics as well as for bacterial disinfection. A boron-cerium codoped TiO2 catalyst (of specific composition: B0.8Ce0.2TiO2) was immobilized in an expanded polystyrene (EPS) film prepared from waste EPS beads. These films were studied for the degradation of ciprofloxacin (CIP) and disinfection of E. coli under sunlight. The film with a catalyst loading of 20 wt% showed a maximum degradation of 89% in 240 min with a corresponding TOC reduction of 84%. A 7.4 and 6.3 log reduction from the bacterial inactivation studies in the presence and absence of antibiotics, respectively, was obtained. The EPS film was stable after five times of reuse, and no significant chemical changes in the used film were observed from FTIR analysis. The average thickness of the prepared film was found from FESEM analysis to be 1.09 mm. These EPS films were also tested for degradation of other antibiotics, such as norfloxacin, levofloxacin and moxifloxacin. The EPS films were tested in two different reactor volumes at optimum conditions. Also, the effectiveness of B0.8Ce0.2TiO2/EPS film in real water samples indicates its potential in large-scale and real-world applications. Thus, these B0.8Ce0.2TiO2/EPS films can be effectively employed for both degradation of ciprofloxacin and the disinfection of E. coli under solar light to solve the increasing problem of antimicrobial resistance.

Survival kinetics of Listeria monocytogenes and Salmonella enterica on dehydrated enoki and wood ear mushrooms during long-term storage

Two specialty mushrooms have recently become novel vectors for foodborne outbreaks in the U.S.: fresh enoki and dried wood ear mushrooms were linked to a listeriosis and salmonellosis outbreak, respectively. The aim of this study was to evaluate the survival kinetics of Listeria monocytogenes and Salmonella enterica on dehydrated enoki and wood ear mushrooms during long-term storage. Following heat dehydration, mushrooms were inoculated with either L. monocytogenes or S. enterica, allowed to dry for 1 h, and then stored for up to 180 d at 25 °C and 33% relative humidity. Both pathogens were enumerated from the mushrooms at intervals during the storage period. Survival kinetics of both pathogens were modeled using both the Weibull and log-linear with tail models. After inoculation and 1 h drying, both pathogen populations decreased 2.26-2.49 log CFU/g on wood ear mushrooms; no decrease was observed on enoki. Both pathogens survived during storage on both mushroom types. On wood ear mushrooms, a 2-log decrease of both pathogens occurred during storage. On enoki mushrooms, 4-log decreases of both pathogens were modeled to occur after 127.50-156.60 d. The results of this study suggest that L. monocytogenes and S. enterica can persist on dehydrated specialty mushrooms during long-term storage.

Lethality Validation for Human Pathogenic Salmonella enterica on Chicken Feathers and Blood during Simulated Commercial Low-Temperature Dry Rendering

Poultry rendering is the process of upcycling inedible poultry carcass materials into useful animal food/feed components as well as other valuable commercial products. Microbiological safety validation is nonetheless critical to ensuring the prevention of food safety hazard(s) transmission. This study determined the death kinetics of the thermotolerant Salmonella enterica serovar Senftenberg isolate 775W in chicken feathers and blood in low-temperature dry rendering (i.e., no direct contact with heating medium) to validate pathogen inactivation in commercial processing. Chicken feathers and blood were inoculated with Salmonella Senftenberg 775W and heated to 60, 70, or 80 °C for up to 60, 20, and 5 min, respectively. Three identically completed replicates (N = 3) for each product were conducted. Pathogen inactivation data were fitted to a non-linear model, providing for the detection and characterization of shoulder, log-linear death, and tailing components in death curves. The analysis showed a >7-log10 reduction in Salmonella was achieved across all processing temperatures, with t7D values (time for 7.0 log-cycle lethality) ranging from 21.68, 7.30, and 4.26 min for feathers and 18.38, 5.03, and 2.79 min in blood at 60, 70, and 80 °C, respectively. Study findings validate that low-temperature processing conditions can inactivate Salmonella in poultry-rendered offal.

Genotypic and phenotypic characterization of a Salmonella Typhimurium strain resistant to pulsed electric fields

Pulsed Electric Fields (PEF) technology is regarded as one of the most interesting alternatives to current food preservation methods, due to its capability to inactivate vegetative microorganisms while leaving the product's organoleptic and nutritional properties mostly unchanged. However, many aspects regarding the mechanisms of bacterial inactivation by PEF are still not fully understood. The aim of this study was to obtain further insight into the mechanisms responsible for the increased resistance to PEF of a Salmonella Typhimurium SL1344 variant (SL1344-RS, Sagarzazu et al., 2013), and to quantify the impact that the acquisition of PEF resistance has on other aspects of S. enterica physiology, such as growth fitness, biofilm formation ability, virulence and antibiotic resistance. WGS, RNAseq and qRT-PCR assays indicated that the increased PEF resistance of the SL1344-RS variant is due to a higher RpoS activity caused by a mutation in the hnr gene. This increased RpoS activity also results in higher resistance to multiple stresses (acidic, osmotic, oxidative, ethanol and UV-C, but not to heat and HHP), decreased growth rate in M9-Gluconate (but not in TSB-YE or LB-DPY), increased ability to adhere to Caco-2 cells (but no significant change in invasiveness) and enhanced antibiotic resistance (to six out of eight agents). This study significantly contributes to the understanding of the mechanisms of the development of stress resistance in Salmonellae and underscores the crucial role played by RpoS in this process. Further studies are needed to determine whether this PEF-resistant variant would represent a higher, equal or lower associated hazard than the parental strain.

Modelling of inactivation kinetics of Escherichia coli, Salmonella Enteritidis and Bacillus subtilis treated with a multi-hollow surface dielectric barrier discharge plasma

The efficacy of multi-hollow surface dielectric barrier discharge treatment against Escherichia coli, Salmonella Enteritidis and Bacillus subtilis was studied. Ambient air, O2, and N2 were used as working gas with a flow rate of 6 l/m. Power delivered into plasma was 30 W over an area of 2 × 2 cm2. The active species in plasma generated in different gases participating in the inactivation of microorganisms were evaluated by optical emission spectroscopy and Fourier transform infrared spectroscopy. Inactivation curves were fitted to the Bigelow log-linear, the biphasic, and Geeraerd models. According to the results, all plasma treatments inactivated tested microorganisms, depending on a working gas. The most sensitivity of bacteria was observed to the ambient air plasma. Inactivation up to 5 log for E. coli and S. Enteritidis could be achieved within 15 s of plasma treatment. Air plasma exposure of 25 s also led to log10 CFU/ml of B. subtilis from 7.98 to 4.39. S. Enteritidis was slight resistance to plasma treatment with N2. Within 180 s nitrogen plasma treatment, a 2.04 log10 CFU/ml reduction was recorded.

Dynamic Modelling to Describe the Effect of Plant Extracts and Customised Starter Culture on Staphylococcus aureus Survival in Goat's Raw Milk Soft Cheese

This study characterises the effect of a customised starter culture (CSC) and plant extracts (lemon balm, sage, and spearmint) on Staphylococcus aureus (SA) and lactic acid bacteria (LAB) kinetics in goat's raw milk soft cheeses. Raw milk cheeses were produced with and without the CSC and plant extracts, and analysed for pH, SA, and LAB counts throughout ripening. The pH change over maturation was described by an empirical decay function. To assess the effect of each bio-preservative on SA, dynamic Bigelow-type models were adjusted, while their effect on LAB was evaluated by classical Huang models and dynamic Huang-Cardinal models. The models showed that the bio-preservatives decreased the time necessary for a one-log reduction but generally affected the cheese pH drop and SA decay rates (logD_ref = 0.621-1.190 days; controls: 0.796-0.996 days). Spearmint and sage extracts affected the LAB specific growth rate (0.503 and 1.749 ln CFU/g day^-1; corresponding controls: 1.421 and 0.806 ln CFU/g day^-1), while lemon balm showed no impact (p > 0.05). The Huang-Cardinal models uncovered different optimum specific growth rates of indigenous LAB (1.560-1.705 ln CFU/g day^-1) and LAB of cheeses with CSC (0.979-1.198 ln CFU/g day^-1). The models produced validate the potential of the tested bio-preservatives to reduce SA, while identifying the impact of such strategies on the fermentation process.

Autochthonous DOM had solar disinfection effect but nitrate counteracted with them

Pathogens in natural water can pose great threat to public health and challenge water quality. In sunlit surface water, dissolved organic matters (DOMs) can inactivate pathogens due to their photochemical activity. However, the photoreactivity of autochthonous DOM derived from different source and their interaction with nitrate on photo-inactivation remained limited understood. In this study, the composition and photoreactivity of DOM extracted from Microcystis (ADOM), submerged aquatic plant (PDOM) and river water (RDOM) were studied. Results revealed that lignin and tannin-like polyphenols and polymeric aromatic compounds negatively correlated with quantum yield of ³DOM*, whilst lignin like molecules positively correlated with •OH generation. ADOM had highest photoinactivation efficiency of E. coli, followed by RDOM and PDOM. Both the photogenerated •OH and low energy ³DOM* could inactivate bacteria damaging cell membrane and causing increase of intracellular reactive species. PDOM with more phenolic or polyphenols compounds not only weaken its photoreactivity, also increase regrowth potential of bacteria after photodisinfection. The presence of nitrate counteracted with autochthonous DOMs on photogeneration of •OH and photodisinfection activity, as well as increased the reactivation rate of PDOM and ADOM, which might be attributed to the increase of survival bacteria and more bioavailable fractions provided in systems.

The effect of cold storage and cooking on the viability of Clostridioides difficile spores in consumer foods

The increased detection of clinical cases of Clostridioides difficile coupled with the persistence of clostridial spores at various stages along the food chain suggest that this pathogen may be foodborne. This study examined C. difficile (ribotypes 078 and 126) spore viability in chicken breast, beef steak, spinach leaves and cottage cheese during refrigerated (4 °C) and frozen (-20 °C) storage with and without a subsequent sous vide mild cooking (60 °C, 1 h). Spore inactivation at 80 °C in phosphate buffer solution, beef and chicken were also investigated to provide D_80°C values and determine if PBS was a suitable model system for real food matrices. There was no decrease in spore concentration after chilled or frozen storage and/or sous vide cooking at 60 °C. Non-log-linear thermal inactivation was observed for both C. difficile ribotypes at 80 °C in phosphate buffer solution (PBS), beef and chicken. The predicted PBS D_80°C values of 5.72±[2.90, 8.55] min and 7.50±[6.61, 8.39] min for RT078 and RT126, respectively, were in agreement with the food matrices D_80°C values of 5.65 min (95% CI range from 4.29 to 8.89 min) for RT078 and 7.35 min (95% CI range from 6.81 to 7.01 min) for RT126. It was concluded that C. difficile spores survive chilled and frozen storage and mild cooking at 60 °C but may be inactivated at 80 °C. Moreover thermal inactivation in PBS was representative of that observed in real food matrices (beef and chicken).

High-Intensity Ultraviolet-C Irradiation Efficiently Inactivates SARS-CoV-2 Under Typical Cold Chain Temperature

SARS-CoV-2 contaminated items in the cold chain becomes a threat to public health, therefore the effective and safe sterilization method fit for the low temperature is needed. Ultraviolet is an effective sterilization method while its effect on SARS-CoV-2 under low-temperature environment is unclear. In this research, the sterilization effect of high-intensity ultraviolet-C (HIUVC) irradiation against SARS-CoV-2 and Staphylococcus aureus on different carriers at 4 °C and - 20 °C was investigated. The results showed that dose of 15.3 mJ/cm² achieved more than 3 log reduction of SARS-CoV-2 on gauze at 4 °C and - 20 °C. The vulnerability of coronavirus to HIUVC under - 20 °C was not significantly different than those under 4 °C. Four models including Weibull, biphasic, log-linear tail and log linear were used to fit the survival curves of SARS-CoV-2 and Staphylococcus aureus. The biphasic model fitted best with R² ranging from 0.9325 to 0.9878. Moreover, the HIUVC sterilization correlation between SARS-CoV-2 and Staphylococcus aureus was established. This paper provides data support for the employment of HIUVC under low-temperature environment. Also, it provides a method of using Staphylococcus aureus as a marker to evaluate the sterilization effect of cold chain sterilization equipment.

High-pressure pulses for Aspergillus niger spore inactivation in a model pharmaceutical lipid emulsion

High hydrostatic pressure (HHP) is a non-thermal process widely used in the food industry to reduce microbial populations. However, rarely its effect has been assessed in products with high oil content. This study evaluated the efficacy of HHP (200, 250, and 300 MPa) at different temperatures (25, 35, and 45 °C) by cycles (1, 2, or 3) of 10 min in the inactivation of Aspergillus niger spores in a lipid emulsion. After treatments at 300 MPa for 1 cycle at 35 or 45 °C, no surviving spores were recovered. All treatments were modeled by the linear and Weibull models. The presence of shoulders and tails in the treatments at 300 MPa at 35 or 45 °C resulted in sigmoidal curves which cannot be described by the linear model, hence the Weibull + Tail, Shoulder + Log-lin + Tail, and double Weibull models were evaluated to elucidate the inactivation kinetics. The tailing formation could be related to the presence of resistance subpopulations. The double Weibull model showed better goodness of fit (RMSE <0.2) to describe the inactivation kinetics of the treatments with the higher spore reductions. HHP at 200-300 MPa and 25 °C did not reduce the Aspergillus niger spores. The combined HHP and mild temperatures (35-45 °C) favored fungal spore inactivation. Spore inactivation in lipid emulsions by HHP did not follow a linear inactivation. HHP at mild temperatures is an alternative to the thermal process in lipid emulsions.

Effects of osmotic stress on Listeria monocytogenes ATCC 7644: persistent cells and heat resistance

Persistent bacteria are a microbial subpopulation that, exposed to bactericidal treatment, is killed at a slower rate than the rest of the population they are part of. They can be triggered either following stress or stochastically without external signals. The hallmark of persistent bacteria is the biphasic killing curve, a sign that, within a microbial population, two subpopulations are inactivated at a different rate. Furthermore, when plated into a fresh medium and in the absence of stressors, persistent bacteria typically remain in the lag phase longer before resuming active replication. This study aims to evaluate in vitro whether the formation of persistent cells in a strain of Listeria monocytogenes can be triggered by exposure to osmotic stress and if this phenomenon can increase heat resistance in the bacterial population. In a first experiment, the lag time distribution of a L. monocytogenes strain grown in a 6% NaCl broth was evaluated using the software ScanLag. A stationary phase broth culture was inoculated on agar plates placed on an office scanner inside an incubator at 37°C. The plates were scanned every 20' for 4 days and the acquired images were automatically elaborated with the aid of MatLab software in order to evaluate the appearance times of every single colony. The experiment was also carried out on a control culture obtained by growing the strain in the broth without salt. In a second experiment, the same broth cultures, after proper dilutions to rebalance NaCl concentration, were subjected to a heat treatment at 51°C and the death curves obtained were parameterized using the GinaFit system. Results showed that the lag phase of 31.40% of the salt culture colonies was long enough to suppose the formation of persistent bacteria. Analyses of the thermal survival curves showed that the shoulder and tail model was the one that best represented the inactivation trend of the salt culture, unlike the control culture, whose trend was essentially linear. Results of the present study show how exposure to salt could induce the formation of persistent bacteria in a L. monocytogenes strain. The last raises concerns as persistent cells may not only be undetected with common analytical techniques but they even show a greater heat resistance.

Pilot Scale Evaluation of Wild Saccharomyces cerevisiae Strains in Aglianico

In winemaking, the influence of Saccharomyces cerevisiae strains on the aromatic components of wine is well recognized on a laboratory scale, but few studies deal with the comparison of numerous strains on a pilot scale fermentation. In this scenario, the present work aimed to validate the fermentative behavior of seven wild S. cerevisiae strains on pilot-scale fermentations to evaluate their impact on the aromatic profiles of the resulting wines. The strains, isolated from grapes of different Italian regional varieties, were tested in pilot-scale fermentation trials performed in the cellar in 1 hL of Aglianico grape must. Then, wines were analyzed for their microbiological cell loads, main chemical parameters of enological interest (ethanol, total sugars, fructose, glucose, total and volatile acidity, malic and lactic acids) and volatile aroma profiles by GC/MS/SPME. Seventy-six volatile compounds belonging to six different classes (esters, alcohols, terpenes, aldehydes, acids, and ketones) were identified. The seven strains showed different trends and significant differences, and for each class of compounds, high-producing and low-producing strains were found. Since the present work was performed at a pilot-scale level, mimicking as much as possible real working conditions, the results obtained can be considered as a validation of the screened S. cerevisiae strains and a strategy to discriminate in real closed conditions strains able to impart desired wine sensory features.

Fluence-based QMRA model for bacterial photorepair and regrowth in drinking water after decentralized UV disinfection

Ultraviolet disinfection is a promising solution for decentralized drinking water systems such as communal water taps. A potential health risk is enzymatic photorepair of pathogens after UV disinfection, which can result in regrowth of pathogens. Even though photorepair is a known issue, no formal risk assessments have been conducted for photorepair after UV disinfection in drinking water. The main objective was to construct a quantitative microbial risk assessment (QMRA) of photorepair after UV disinfection of drinking water in a decentralized system. UV disinfection and photorepair kinetics for E. coli were modelled using reproducible fluence-based determinations. Impacts of water collection patterns, and wavelength-dependent water container material transmittance, sunlight intensity, and photorepair enzyme absorbance were quantified. After UV disinfection by 16 or 40 mJ/cm² of < 5-log microorganisms per L, risk of infection did not exceed 1-in-10,000 under conditions permitting E. coli photorepair. Risk from photorepair was less than 1-in-10,000 for photorepair light exposure < 0.75 h throughout the day for UV fluence 16 mJ/cm² or greater. UV disinfection followed by solar disinfection surpassing photoreactivation during storage reduced risk below 1-in-10,000 for photorepair light exposure > 2.5 h between modelled times of 9 AM - 3 PM. The model can be expanded to other pathogens as UV fluence and photorepair fluence response kinetics become available, and this QMRA can be used to inform the placement of community water access points to reduce risk of photorepair and ensure adequate shelf life of UV disinfected water under safe storage conditions.

The Attenuation of Microbial Reduction in Blueberry Fruit Following UV-LED Treatment

Ultraviolet-C (UV-C) irradiation is a well-recognized technology for improving blueberry postharvest quality, and previous literature indicates that it has the potential for dual-use as an antimicrobial intervention for this industry. However, the practicality and feasibility of deploying this technology in fresh blueberry fruit are significantly hindered by the shadowing effect occurring at the blossom-end scar of the fruit. The purpose of this study was to determine if treating the blueberry fruit within a chamber fitted with UV-Light Emitting Diodes (LEDs) emitting a peak UV-C at 275 nm could minimize this shadowing and result in improved treatment efficacy. Ten blueberry fruits were dip-inoculated with E. coli at a concentration of 10⁵ CFU/mL and irradiated within the system at doses of 0, 1.617, 3.234, 9.702, and 16.17 mJ/cm² (0, 30, 60, 180, and 300 s). Statistical analysis was performed to characterize the extent of microbial survival as well as the UV-C inactivation kinetics. A maximum of 0.91-0.95 log reduction was observed, which attenuated after 60 s of treatment. The microbial inactivation and survival were thus modeled using the Geeraerd-tail model in Microsoft Excel with the GInaFIt add-in (RMSE = 0.2862). Temperatures fluctuated between 23 ± 0.5°C and 39.5°C ± 0.5°C during treatment but did not statistically impact the treatment efficacy (P = 0.0823). The data indicate that the design of a UV-LED system may improve the antimicrobial efficacy of UV-C technology for the surface decontamination of irregularly shaped fruits, and that further optimization could facilitate its use in the industry.

Inactivation kinetics of 280 nm UV-LEDs against Mycobacterium abscessus in water

Nontuberculous mycobacteria (NTM) are opportunistic premise plumbing pathogens (OPPPs) that cause a burdensome waterborne respiratory disease. Due to their resistance to chemical disinfectants and regrowth in biofilms in drinking water distribution systems, treatment can be better performed using small ultraviolet disinfection units at the point-of-use (POU), such as at a tap or showerhead. Ultraviolet light-emitting diodes (UV-LEDs) are well suited for such applications, but fluence-response data are not available for one of the most important NTM, Mycobacterium abscessus. In this study, a bench-scale 280 nm UV-LED apparatus was used to irradiate M. abscessus in a water matrix. The fluence-response profile was sigmoidal, exhibiting both shoulder and tailing phenomena. Simple linear regression and the Geeraerd's inactivation kinetics model yielded k values of 0.36 and 0.37 cm²/mJ, respectively, revealing that M. abscessus is more resistant to UV than Pseudomonas aeruginosa and Legionella pneumophila, which suggests that NTM are among the most UV-resistant OPPPs. Results of this study suggest that 280 nm UV-LED irradiation can be an effective and practical option to inactivate M. abscessus at the POU. Disinfection units that can deliver a fluence of 10 mJ/cm² are expected to achieve nearly 2 log (99%) inactivation of M. abscessus.

Influence of Hurdle Technology on Foodborne Pathogen Survival in the Human Gastrointestinal Tract

The application of several sublethal stresses in hurdle technology can exert microbial stress resistance, which, in turn, might enable foodborne pathogens to overcome other types of lethal stresses, such as the gastrointestinal barriers. The present study evaluated the survival of Salmonella Typhimurium and Listeria monocytogenes during simulated digestion, following exposure to combinations of water activity (a_w), pH and storage temperature stresses. The results revealed that both pathogens survived their passage through the simulated gastrointestinal tract (GIT) with their previous habituation to certain hurdle combinations inducing stress tolerance. More specifically, the habituation to a low temperature or to a high pH resulted in the increased stress tolerance of Salmonella, while for Listeria, the cells appeared stress tolerant after exposure to a high temperature or to a low pH. Nonetheless, both pathogens expressed increased sensitivity after habituation to growth-limiting hurdle combinations. The survival of stress-tolerant pathogenic cells in the human GIT poses major public health issues, since it can lead to host infection. Consequently, further research is required to obtain a deeper understanding of the adaptive stress responses of foodborne bacteria after exposure to combinations of sublethal hurdles to improve the existing food safety systems.

Effect of food structure and buffering capacity on pathogen survival during in vitro digestion

Even though a plethora of barriers are employed by the human gastrointestinal tract (GIT) to cope with invading pathogens, foodborne diseases are still a common problem. The survival of food pathogens in the GIT is known to depend on food carrier properties. The aim of this study was to investigate the influence of food buffering capacity and food structure on the survival of Salmonella Typhimurium and Listeria monocytogenes during simulated digestion, following contamination of different food model systems that had different combinations of fat and protein content. The results illustrated the strong protective properties of proteins, acting either as a strong buffering agent or as a physical barrier against gastric acidity, for both pathogens. In comparison, fat manifested a lower buffering capacity and weaker protective effects against the two pathogens. Intriguingly, a low fat content was often linked with increased microbial resistance. Nonetheless, both pathogens survived their transit through the simulated GIT in all cases, with S. Typhimurium exhibiting growth during intestinal digestion and L.monocytogenes demonstrating a healthy residual population at the end of the intestinal phase. These results corroborate the need for a deeper understanding regarding the mechanisms with which food affects bacterial survival in the human GIT.

Thermal inactivation kinetics of uropathogenic Escherichia coli in sous-vide processed chicken breast

Chicken is a suspected reservoir of uropathogenic Escherichia coli (UPEC), resulting in foodborne urinary tract infections (UTIs). Sous-vide ready-to-eat (RTE) food products may be associated with microbial hazards due to the low-temperature long-time (LTLT) process. However, little is known regarding the survival of UPEC during sous-vide cooking. The aim of this study was to evaluate the heat resistance of UPEC in chicken breast during sous-vide processing and establish predictive inactivation models. Chicken breast samples were inoculated with a four-strain cocktail of UPEC, including reference strains from UTI patients and chicken isolates. The inoculated samples, with or without 3% NaCl solution for marination, were vacuum sealed in bags, immersed in a temperature-controlled water bath, and cooked at 50 °C, 55 °C, 60 °C, and 63 °C. The change in survival of populations of UPEC was fitted with the linear and Weibull inactivation models to obtain the survival curves at different temperatures; the D- and z-values were also calculated. The goodness-of-fit was evaluated using the root mean square error (RMSE), sum of squared errors (SSE), adjusted R², and Akaike information criterion (AIC). The results showed that the linear model with tail was better than the Weibull model in terms of fitting performance. With the addition of salt marinade, D-values at 50 °C, 55 °C, 60 °C, and 63 °C determined by the linear model with tail decreased from 299.78 to 166.93 min, 16,60 to 13.87 min, 4.06 to 3.05 min, and 1.05 to 0.87 min, respectively, compared with the controls. The z-values of control and salt-marinated samples were 6.14 °C and 5.89 °C, respectively. The model developed for predicting UPEC survival under sous-vide cooking was validated using an additional survival curve at 58 °C. The validation results showed that the RMSE was 0.122 and 0.133 log CFU/g, and the proportion of relative error was 0.875 and 0.750 in the acceptable prediction zones for the control and salt-marinated samples, respectively. In conclusion, the heat resistance of an emerging foodborne pathogen, UPEC, in sous-vide processed chicken breast was revealed for the first time. Our results showed that salt marinade (3% NaCl) increases the heat sensitivity of UPEC during the sous-vide processing. The developed survival functions based on the linear model with tail can be applied to control the thermal lethality of UPEC.

Isothermal inactivation of Mycobacterium avium subsp. paratuberculosis in curd simulating the stretching phase in pasta-filata cheese process

Raw milk and dairy products are usually considered the major sources of Mycobacterium avium subsp. paratuberculosis (MAP) exposure for humans. During the production process of mozzarella cheese, as well as of other pasta-filata cheeses made with pasteurized or raw milk, curd is heated and stretched by addition of hot or boiling water. This step is the critical point for the inactivation of MAP during the production process, but, to our knowledge, no studies have been published about the thermal death time values of MAP in curd. The aim of this study was to determine the inactivation kinetics of MAP in curd used to produce pasta-filata cheese in six independent experiments. The milk was inoculated with a mix of MAP strains (field and registered strains) and, with the aim to simulate the thermal treatment of the curd during the stretching step, samples of 10 g of contaminated curd were vacuum packed and treated separately at six different temperatures from 60°C to 75°C in a water bath. MAP survival was then evaluated by plate count method and inactivation parameters were estimated for determining the thermal resistance of the pathogen directly in the curd. D-values increased from 0.15 min (D75-value) to 4.22 min (D60-value) and the calculated z-value was 10.2°C. These data aid: (i) to design food thermal process treatments defining acceptance limits of critical control points to ensure safety against MAP; (ii) to predict the time/temperature combinations needed to obtain a certain MAP log reduction during the curd stretching step; (iii) to optimize or validate pasta-filata cheese process.

Evaluating disinfection performance of ultraviolet light-emitting diodes against the microalga Tetraselmis sp.: Assay methods, inactivation efficiencies, and action spectrum

Ultraviolet light-emitting diodes (UV-LEDs) are among the most compact devices and safest technologies in water disinfection systems. However, the validation of different assay methods to evaluate the disinfection performance of different wavelengths (265, 280, 285, and 300 nm) of UV-LEDs toward marine microalgae remains poorly characterized. In this study, several detection assays, namely the culture-based most probable number (MPN) assay, membrane integrity-based vital stain (VS) assay, chlorophyll fluorescence assay, and photochemical efficiency assay, were compared to assess the viability of the marine microalga Tetraselmis sp., with results indicating the MPN assay to be the most sensitive. In addition, this study compared the inactivation kinetics, inactivation efficiency, and energy efficiency of Tetraselmis sp. under different UV wavelengths, as assessed by the VS and MPN assays. The fluence-response curves of Tetraselmis sp. varied with assay and wavelength, with Geeraerd's model fitting all fluence-response microalgal inactivation curves. The results showed a non-significant difference in inactivation efficiency among different wavelengths of UV-LEDs (except for 300 nm) when using the VS assay. On the contrary, significant differences among all wavelengths were observed with respect to inactivation efficiency when using the MPN assay. The wavelength of 265 nm exhibited maximum inactivation efficiency, whereas 285 nm achieved optimal energy efficiency. The UV action spectrum of Tetraselmis sp. exhibited the peak at 265 nm, a finding which matched well with the absorbance spectrum of DNA. The observations from this study provide a theoretical basis and technical support for the application of the emerging UV-LED light sources in the algicidal treatment of marine water.

Semicontinuous and batch ozonation combined with peroxymonosulfate for inactivation of microalgae in ballast water

The Ballast Water Management Convention (BWMC) establishes limits regarding the permissible number of viable organisms in discharged ballast water. Ozone as a ballast water treatment is interesting because it can be generated in-situ and has strong oxidant power. Additionally, some oxidants can be formed in reaction with seawater, especially brominated compounds, that assist in inactivating microorganisms. The objective of this study is to assess the efficacy of semicontinuous and batch ozonation as well as their combination with peroxymonosulfate salt (PMS) as methods to be used to ensure compliance with regulation D2 of the BWMC using Tetraselmis suecica as a standard microorganism. Growth modeling method was employed to determine the inactivation achieved by the treatments. The results show that ozone is an effective treatment for accomplishing the D2 of the BWMC. Batch ozonation is more efficient than semicontinuous ozonation probably because of the brominated compounds formed during the ozone saturation of the water. The oxidants that are developed during the ozonation of seawater prolong the residual effect of the treatment throughout the days of storage with practically no presence of them in the ballast tanks at 72 h. The addition of the PMS increases the inactivation in the semicontinuous ozonation, but a threshold concentration of ozone is needed to observe the synergistic effect of both oxidants. No increase is associated with the combination of O₃ and PMS in the case of batch ozonation.

Disinfection efficiency prediction under dynamic conditions: Application to peracetic acid disinfection of wastewater

In this work, a mechanistic dynamic model of continuous flow peracetic acid (PAA) disinfection was developed, calibrated and validated, assuming E. coli as indicator microorganism. The model was conceived as a 1-dimensional dispersion model integrating PAA first order decay and E. coli inactivation rate. Lab-scale batch experiments of PAA decay and E. coli inactivation experiments were performed to calibrate corresponding kinetic models. In each sample, conventional wastewater quality parameters were monitored. A PAA pilot reactor was set up to perform both tracer studies, for dispersion model calibration, and continuous flow disinfection experiments, to validate the integration of hydraulics and kinetics models, under both stationary and dynamic conditions. Linear regression models were calibrated to predict hydrodynamic dispersion, given the flow rate, and PAA decay parameters, given effluent quality and PAA dosage. Successful validation of the PAA disinfection model proved the importance of (i) considering the disinfection process as a dynamic system and (ii) integrating real-time estimation of process disturbances, being the initial E. coli concentration and the impact of effluent quality and PAA dosage on PAA decay kinetics. Importantly, novel inactivation models were proposed, as two different modifications of a literature model for thermal inactivation. These models are suitable for dynamic simulation of Eulerian models and can describe the typical triphasic behavior of inactivation kinetics.

Response mechanisms of different antibiotic-resistant bacteria with different resistance action targets to the stress from photocatalytic oxidation

The stress response of antibiotic-resistant bacteria (ARB) and the spread of antibiotic resistance genes (ARGs) pose a serious threat to the aquatic environment and human beings. This study mainly explored the effect of the heterogeneous photocatalytic oxidation (UVA-TiO₂ system) on the stress response mechanism of ARB with different antibiotic resistance action targets, including the cell wall, proteins, DNA, RNA, folate and the cell membrane. Results indicate that the stress response mechanism of tetracycline- and sulfamethoxazole-resistant E. coli DH5α, which targets the synthesis of protein and folate, could rapidly induce global regulators by the overexpression of relative antibiotic resistance action target genes. Different stress response systems were mediated via cross-protection mechanism, causing stronger tolerance to an adverse environment than other ARB. Moreover, the photocatalytic inactivation mechanism of bacterial cells and a graded response of cellular stress mechanism caused differences in the intensity of the stress mechanism of antibiotic resistance action targets. E. coli DH5α resistant to cefotaxime and polymyxin, targeting synthesis of the cell wall and cell membrane, respectively, could confer greater advantages to bacterial survival and higher conjugative transfer frequency than E. coli DH5α resistant to nalidixic acid and rifampicin, which target the synthesis of DNA and RNA, respectively. This new perspective provides detailed information on the practical application of photocatalytic oxidation for inactivating ARB and hampering the spreading of ARGs in the aquatic environment.

Thermal inactivation of Salmonella Typhimurium and surrogate Enterococcus faecium in mash broiler feed in a laboratory scale circulated thermal bath

This study compares kinetic parameters of Salmonella and surrogate Enterococcus faecium in mash broiler feed during thermal inactivation. Two-gram samples of mash broiler feed were added into a filtered sample bag and inoculated with nalidixic acid (NaL, 200 ppm) resistant S. Typhimurium or Enterococcus faecium, followed by vacuum-packaging and heating in a circulated thermal water bath at 75°, 85°, and 95°C for 0 to 180 s. Counts of bacterial survival were analyzed on tryptic soy agar and bile esculin agar plus 200 ppm of NaL. Microbial data and thermal kinetic parameters (n = 8, Global-Fit and United States Department of Agriculture [USDA]-Integrated-Predictive-Modeling-Program software) were analyzed by JMP software. Heating mash broiler feed at 75°, 85°, and 95°C decreased (P < 0.05) Salmonella cell counts by >6 log₁₀CFU/g after 180, 60, and 50 s, respectively. Heating E. faecium in feed at 75°, 85°, and 95°C for 180, 120, and 70 s achieved reductions of 3, 6, and >6.5 log₁₀CFU/g, respectively. D-values of linear, Weibull models, and z-value of Salmonella at 75°, 85°, and 95°C were 1.8 to 11.2, 4.2 to 21.8, and 28.6 s, respectively, which were lower (P < 0.05) than those of E. faecium (3.7-18.1, 8.5-34.4, and 34.1 s). Linear with Tail, Linear with Tail and Shoulder, and Weibull with tail equations revealed that E. faecium were more resistant (P < 0.05) to heat than Salmonella as shown by longer "Shoulder-time" (26.5 vs. 16.2 s) and greater "Tail" effect (4.4-4.5 vs. 2.5-2.6 log₁₀CFU/g). Results clearly suggested that E. faecium can be used as a surrogate for Salmonella to validate thermal inactivation during feed manufacture.

Effective inactivation of fungal spores by the combined UV/PAA: Synergistic effect and mechanisms

Peracetic acid (PAA) can effectively inactivate fungi in water, while may pose a potential risk of regrowth after disinfection. The inactivation kinetic and mechanism of fungal spores by combined UV and PAA (UV/PAA) was investigated in this study. The results showed that synergistic factor of the inactivation of A. niger and A. flavus was 1.44 and 1.37, which indicated significant synergistic effect of UV/PAA. The k of A. niger and A. flavus was similar at pH 5.0 and 7.0, while decreased 60.00% and 39.13% at pH 9.0 compared with that at pH 7.0. The effect of HA concentration on the inactivation efficiency of fungal spores by UV/PAA was negative, while the effect of PAA concentration was positive. The membrane permeabilized cell of A. niger and A. flavus caused by UV/PAA was 17.0% and 31.7%, which was higher than that caused by PAA and UV alone. The changes of morphology of fungal spores and the leakage of intracellular material indicated that the damage of cell structure caused by UV/PAA system was more serious than that of UV or PAA alone. In addition, the four parts that contributed in UV/PAA system was in the following order: UV > radical > PAA > synergistic effect. The inactivation efficiency of combined UV and chlorine (UV/Cl₂) was higher than that of UV/PAA. Furthermore, the typical order of the inactivation efficiency in different matrix was: phosphate buffer solution > surface water > secondary effluent. The regrowth potential of fungal spores after UV/PAA treatment was significantly lower than that by PAA alone, indicating that UV/PAA could decrease the microbial regrowth potential after PAA disinfection alone.

Application of High Hydrostatic Pressure in fresh purple smoothie: Microbial inactivation kinetic modelling and qualitative studies

The inactivation kinetics of Listeria monocytogenes during High Hydrostatic Pressure (HHP) treatments was studied in a purple smoothie based of fresh fruit and vegetables. Pressure intensity studied was 300, 350, 400 and 450 MPa. Untreated samples were used as control. Furthermore, the effects on quality attributes (sensory, total soluble solids content, colour, titratable acidity, pH, vitamin C and total phenolics content) were also monitored. Microbial inactivation was modelled as a function of the HHP intensity using the Geeraerd model. Shoulder and tail effects were observed only for the 300 MPa pressure assayed, supporting a multiple hit kinetic inactivation of critical factors. Increasing the HHP intensity resulted in a faster inactivation with tailing. A strong positive correlation was observed between the pressure level and the inactivation rate (k). Hence, a linear model was used to describe the relationship between both variables. Nevertheless, further data are required to confirm this secondary model. Quality was mostly unaffected by the HHP treatments, except for the vitamin C content, which reported reductions of 26 and 21% after 300 and 350 MPa, respectively. In conclusion, HHP can be a viable technology for processing fruit and vegetable-based smoothies to preserve quality and safety. A pressure of 400 MPa is advisable to ensure an efficient microbial inactivation with the best sensory and nutritional quality retention.

Study of coliforms and Clostridium bacteria inactivation in wastewaters by a pilot photolysis process and by the maturation lagoons of a low-cost nature-based WWTP

The inactivation processes of coliform bacteria (total and fecal) and sulphito-reducing Clostridium bacteria (vegetative species and spores) in water maturation lagoon of a low-cost nature-based wastewater treatment plant using constructed wetlands and through processes of photolysis in a pilot photoreactor have been comparatively studied. The different inactivation mechanisms by photolysis of these bacteria have been studied following the criteria of different statistical and kinetic models. Clostridium disinfection treatments fit models in which two types of bacteria populations coexist, one sensitive (vegetative species) and the other (spores) resistant to the treatment, the sensitive one (94%) with an inactivation rate of k = 0.24 ± 0.07 min-1 and the resistant one (6%) with k = 0.11 ± 0.05 min-1. Total coliform photolytic disinfection also shows two populations with different physiological state. The time required to reduce the first logarithmic decimal cycle of the different types of bacteria (physiological states) are δ1 = 4.2 ± 0.9 and δ2 = 8.3 ± 1.1 min, respectively. For fecal coliform photolytic disinfection, only bacteria population, with k = 1.15 ± 0.19 min-1, is found. The results obtained confirm the photolytic disinfection processes and maturation lagoon are effective systems for Clostridia bacteria removal after water treatment by nature-based systems. Total removal of coliform bacteria is not achieved by maturation lagoons, but their reduction is significant using low doses of cumulative radiation.