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Fan X, Gurtler JB, Mattheis JP. Possible sources of Listeria monocytogenes contamination of fresh-cut apples and antimicrobial interventions during antibrowning treatments: a review. J Food Prot 2023; 86:100100. [PMID: 37150354 DOI: 10.1016/j.jfp.2023.100100] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 04/12/2023] [Accepted: 05/02/2023] [Indexed: 05/09/2023]
Abstract
Fresh-cut apples, being rich in antioxidants and other nutrients, have emerged as popular snacks in restaurants, at home and in school lunch programs, partially due to freshness, convenience, and portion size availability. Two major challenges in processing fresh-cut apples are browning of cut surfaces and contamination with human pathogens. Regarding human pathogens, contamination by Listeria monocytogenes is a major concern, as evidenced by two recent outbreaks of whole apples and numerous recalls of fresh-cut apples. Antibrowning agents currently used by the industry have little to no antimicrobial properties. The present review discusses possible origins of L. monocytogenes in fresh-cut apples, including contaminated whole apples, and contamination via the processing environment and the equipment in fresh-cut facilities. Treatment with antibrowning solutions could be an opportunity for Listeria contamination and represents the last chance to inactivate pathogens. The discussion is focused on the antibrowning treatments where formulations and coatings with antibrowning and antimicrobial properties have been developed and evaluated against Listeria and other microorganisms. In addition, several research needs and considerations are discussed to further reduce the chance of pathogen contamination on fresh-cut apples.
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Affiliation(s)
- Xuetong Fan
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA.
| | - Joshua B Gurtler
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA
| | - James P Mattheis
- U. S. Department of Agriculture, Agricultural Research Service, Tree Fruit Research Laboratory, 1104 N. Western Avenue, Wenatchee, WA 98801
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2
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Amin MN, Gulandaz MA, Sabuz AA, Islam MN, Miaruddin M, Uddin MA, Mamun MAA, Bari ML. Use of non‐chlorine sanitizer and low‐cost packages enhancing microbial safety and quality of commercial cold‐stored carrots. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Md. Nurul Amin
- Farm Machinery and Postharvest Process Engineering Division Bangladesh Agricultural Research Institute Gazipur‐1701 Bangladesh
| | - Md. Ashrafuzzaman Gulandaz
- Farm Machinery and Postharvest Process Engineering Division Bangladesh Agricultural Research Institute Gazipur‐1701 Bangladesh
| | - Ashfak Ahmed Sabuz
- Postharvest Technology Division Bangladesh Agricultural Research Institute Gazipur‐1701 Bangladesh
| | - Md. Nazrul Islam
- Plant Physiology Division Bangladesh Agricultural Research Institute Gazipur‐1701 Bangladesh
| | - Md. Miaruddin
- Postharvest Technology Division Bangladesh Agricultural Research Institute Gazipur‐1701 Bangladesh
| | - Md. Alim Uddin
- Fruit Research Station Bangladesh Agricultural Research Institute (BARI) Rajshahi Bangladesh
| | - Md. Arafat Al Mamun
- Centre for Advanced Research in Sciences (CARS) University of Dhaka Dhaka Bangladesh
| | - Md. Latiful Bari
- Centre for Advanced Research in Sciences (CARS) University of Dhaka Dhaka Bangladesh
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3
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Guo L, Sun Y, Zhu Y, Wang B, Xu L, Huang M, Li Y, Sun J. The antibacterial mechanism of ultrasound in combination with sodium hypochlorite in the control of Escherichia coli. Food Res Int 2019; 129:108887. [PMID: 32036906 DOI: 10.1016/j.foodres.2019.108887] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Revised: 11/22/2019] [Accepted: 12/03/2019] [Indexed: 01/18/2023]
Abstract
In the present study, the action mechanism of ultrasound (US) combined with sodium hypochlorite (SH) against Escherichia coli was illustrated by different analysis, including reduction, particle size distribution, scanning electron microscopy (SEM), transmission electron microscopy (TEM), K+ leakage, confocal laser scanning microscopy (CLSM) and fluorescence spectroscopy of Escherichia coli. The results showed that ultrasound improved the antimicrobial effect of SH in control of E. coli. No significant difference was obtained in reduction of E. coli, CLSM analysis and K+ leakage between US + SH30 (US + 30 ppm SH) and SH50 (50 ppm SH) treatment. Smaller particle size was recorded in US and US + SH30 treatment. The changes of morphology and intracellular organization of E. coli cells as a result of these treatments were confirmed by SEM and TEM analyses. Fluorescence spectroscopy results indicated SH30, US + SH30 and SH50 treatment caused the burial of tyrosine residues and tryptophan residues as well as increase of hydrophobicity. Therefore, the mechanism of US + SH30 treatment against E. coli involved decreased particle size, damaged membrane and changes of intracellular organization and protein conformation.
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Affiliation(s)
- Liping Guo
- College of Food Science and Engineering, and Shandong Reseach Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, Shandong, People's Republic of China
| | - Yongcai Sun
- College of Food Science and Engineering, and Shandong Reseach Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, Shandong, People's Republic of China
| | - Yinglian Zhu
- College of Food Science and Engineering, and Shandong Reseach Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, Shandong, People's Republic of China
| | - Baowei Wang
- College of Food Science and Engineering, and Shandong Reseach Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, Shandong, People's Republic of China
| | - Lin Xu
- College of Food Science and Engineering, and Shandong Reseach Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, Shandong, People's Republic of China
| | - Ming Huang
- Nanjing Innovation Center of Meat Products Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, People's Republic of China
| | - Yufeng Li
- Poultry Institute of Shandong Academy of Agricultural Science, Jinan 250023, Shandong, People's Republic of China
| | - Jingxin Sun
- College of Food Science and Engineering, and Shandong Reseach Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, Shandong, People's Republic of China.
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Inatsu Y, Weerakkody K, Bari ML, Hosotani Y, Nakamura N, Kawasaki S. The efficacy of combined (NaClO and organic acids) washing treatments in controlling Escherichia coli O157:H7, Listeria monocytogenes and spoilage bacteria on shredded cabbage and bean sprout. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.042] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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5
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Ahmed S, Zaman S, Ahmed R, Uddin MN, Acedo A, Bari ML. Effectiveness of non-chlorine sanitizers in improving the safety and quality of fresh betel leaf. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.12.025] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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6
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Landry KS, Komaiko J, Wong DE, Xu T, McClements DJ, McLandsborough L. Inactivation of Salmonella on Sprouting Seeds Using a Spontaneous Carvacrol Nanoemulsion Acidified with Organic Acids. J Food Prot 2016; 79:1115-26. [PMID: 27357030 DOI: 10.4315/0362-028x.jfp-15-397] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Over the past decade, demand has increased for natural, minimally processed produce, including sprout-based products. Sanitization with 20,000 ppm of calcium hypochlorite is currently recommended for all sprouting seeds before germination to limit sprout-related foodborne outbreaks. A potentially promising disinfectant as an alternative to calcium hypochlorite is acidified spontaneous essential oil nanoemulsions. In this study, the efficacy of an acidified carvacrol nanoemulsion was tested against mung beans and broccoli seeds artificially contaminated with a Salmonella enterica Enteritidis cocktail (ATCC BAA-709, ATCC BAA-711, and ATCC BAA-1045). Treatments were performed by soaking inoculated seeds in acidified (50 mM acetic or levulinic acid) carvacrol nanoemulsions (4,000 or 8,000 ppm) for 30 or 60 min. After treatment, the number of surviving cells was determined via plate counts and/or the most probable number (MPN) approach. Treatment for 30 min successfully reduced Salmonella Enteritidis by 4 log CFU/g on mung beans (from an initial contamination level of 4.2 to 4.6 log CFU/g) and by 2 log CFU/g on broccoli seeds (from an initial contamination level of 2.4 to 2.6 log CFU/g) to below our detection limit (≤3 MPN/g). Treated seeds were sprouted and tested for the presence of pathogens and sprout yield. The final sprout product had no detectable pathogens, and total sprout yield was not influenced by any treatment.
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Affiliation(s)
- Kyle S Landry
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA
| | - Jennifer Komaiko
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA
| | - Dana E Wong
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA
| | - Ting Xu
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA
| | | | - Lynne McLandsborough
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA.
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Wang H, Ye K, Xu X, Zhou G. Optimization of an Acidified Sodium Chlorite Solution for Reducing Pathogenic Bacteria and Maintaining Sensory Characteristics of Poultry Meat in Simulation Slaughter Process. J FOOD PROCESS PRES 2014. [DOI: 10.1111/j.1745-4549.2012.00787.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Huhu Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Keping Ye
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
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Chen JH, Ren Y, Seow J, Liu T, Bang WS, Yuk HG. Intervention Technologies for Ensuring Microbiological Safety of Meat: Current and Future Trends. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2011.00177.x] [Citation(s) in RCA: 84] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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INATSU Y, KITAGAWA T, NAKAMURA N, KAWASAKI S, NEI D, BARI MLATIFUL, KAWAMOTO S. Effectiveness of Stable Ozone Microbubble Water on Reducing Bacteria on the Surface of Selected Leafy Vegetables. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2011. [DOI: 10.3136/fstr.17.479] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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