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Molecular Targets in Campylobacter Infections. Biomolecules 2023; 13:biom13030409. [PMID: 36979344 PMCID: PMC10046527 DOI: 10.3390/biom13030409] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 02/08/2023] [Accepted: 02/13/2023] [Indexed: 02/24/2023] Open
Abstract
Human campylobacteriosis results from foodborne infections with Campylobacter bacteria such as Campylobacter jejuni and Campylobacter coli, and represents a leading cause of bacterial gastroenteritis worldwide. After consumption of contaminated poultry meat, constituting the major source of pathogenic transfer to humans, infected patients develop abdominal pain and diarrhea. Post-infectious disorders following acute enteritis may occur and affect the nervous system, the joints or the intestines. Immunocompromising comorbidities in infected patients favor bacteremia, leading to vascular inflammation and septicemia. Prevention of human infection is achieved by hygiene measures focusing on the reduction of pathogenic food contamination. Molecular targets for the treatment and prevention of campylobacteriosis include bacterial pathogenicity and virulence factors involved in motility, adhesion, invasion, oxygen detoxification, acid resistance and biofilm formation. This repertoire of intervention measures has recently been completed by drugs dampening the pro-inflammatory immune responses induced by the Campylobacter endotoxin lipo-oligosaccharide. Novel pharmaceutical strategies will combine anti-pathogenic and anti-inflammatory effects to reduce the risk of both anti-microbial resistance and post-infectious sequelae of acute enteritis. Novel strategies and actual trends in the combat of Campylobacter infections are presented in this review, alongside molecular targets applied for prevention and treatment strategies.
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Application of Electrolyzed Water in the Food Industry: A Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12136639] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Electrolyzed water is a novel disinfectant and cleaner that has been widely utilized in the food sector for several years to ensure that surfaces are sterilized, and that food is safe. It is produced by the electrolysis of a dilute salt solution, and the reaction products include sodium hydroxide (NaOH) and hypochlorous acid. In comparison to conventional cleaning agents, electrolyzed water is economical and eco-friendly, easy to use, and strongly effective. Electrolyzed water is also used in its acidic form, but it is non-corrosive to the human epithelium and other organic matter. The electrolyzed water can be utilized in a diverse range of foods; thus, it is an appropriate choice for synergistic microbial control in the food industry to ensure food safety and quality without damaging the organoleptic parameters of the food. The present review article highlights the latest information on the factors responsible for food spoilage and the antimicrobial potential of electrolyzed water in fresh or processed plant and animal products.
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Bai Y, Ding X, Zhao Q, Sun H, Li T, Li Z, Wang H, Zhang L, Zhang C, Xu S. Development of an organic acid compound disinfectant to control food-borne pathogens and its application in chicken slaughterhouses. Poult Sci 2022; 101:101842. [PMID: 35395532 PMCID: PMC8987602 DOI: 10.1016/j.psj.2022.101842] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 02/23/2022] [Accepted: 02/25/2022] [Indexed: 12/24/2022] Open
Abstract
During poultry slaughter, cross-contamination of chicken carcasses with microorganisms (including drug-resistant bacteria) can occur because of incomplete disinfection during the pre-cooling process, and surface contact with contaminated tools and equipment. The use of disinfectants is the most common way to reduce the risk of cross-contamination and bacterial spread, as they can effectively reduce the number of bacteria. We developed a disinfectant consisting of organic acids and sodium dodecyl sulfate (SDS) and tested its bactericidal effects at different concentrations against Salmonella and Campylobacter. The main effective components in the disinfectant were citric acid, lactic acid, and SDS, and together they exerted a synergistic bactericidal effect. The bactericidal efficacy of the disinfectant increased with increasing concentrations of the 3 active ingredients. To reach a 100% reduction rate during a 15-s treatment in vitro, for Salmonella, the lowest concentrations of citric acid, lactic acid, and SDS were 0.06, 0.08, and 0.02%, respectively; and for Campylobacter, the lowest concentrations were 0.02, 0.025, and 0.0125%, respectively. The disinfectant remained effective in presence of interfering substances (e.g., 15% fetal bovine serum). Further experiments showed that the disinfectant inactivated sensitive bacteria as well as 23 drug-resistant strains of Salmonella and Campylobacter. Treatment with the disinfectant for 15 s decreased the concentrations of all tested strains by more than 4.7 log colony forming units per mL, and the reduction rate was as high as 100%. In on-site disinfection tests in chicken slaughterhouses, the disinfectant significantly reduced the number of pathogenic bacteria on carcasses during the pre-cooling process, and on tools (such as knives and gloves) during the segmentation process. Thus, this disinfectant has potential uses in preventing cross-contamination of food-borne pathogens (including resistant bacteria) in slaughterhouses.
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Research Trends on the Application of Electrolyzed Water in Food Preservation and Sanitation. Processes (Basel) 2021. [DOI: 10.3390/pr9122240] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
Electrolyzed water (EW) has been proposed as a novel promising sanitizer and cleaner in recent years. It is an effective antimicrobial and antibiofilm agent that has several advantages of being on the spot, environmentally friendly, cheap, and safe for human beings. Therefore, EW has been applied widely in various fields, including agriculture, food sanitation, livestock management, medical disinfection, clinical, and other fields using antibacterial technology. Currently, EW has potential significance for high-risk settings in hospitals and other clinical facilities. The research focus has been shifted toward the application of slightly acidic EW as more effective with some supplemental chemical and physical treatment methods such as ultraviolet radiations and ultrasound. This review article summarizes the possible mechanism of action and highlights the latest research studies in antimicrobial applications.
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A quantitative risk assessment model of Salmonella contamination for the yellow-feathered broiler chicken supply chain in China. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107612] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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6
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Alter T, Reich F. Management Strategies for Prevention of Campylobacter Infections Through the Poultry Food Chain: A European Perspective. Curr Top Microbiol Immunol 2021; 431:79-102. [PMID: 33620649 DOI: 10.1007/978-3-030-65481-8_4] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/08/2022]
Abstract
Numerous studies point out that at present, a complete elimination of Campylobacter species in the poultry food chain is not feasible. Thus, the current aim should be to establish control measures and intervention strategies to minimize the occurrence of Campylobacter spp. in livestock (esp. poultry flocks) and to reduce the quantitative Campylobacter burden along the food chain in animals and subsequently in foods. The most effective measures to mitigate Campylobacter focus on the primary production stage. Nevertheless, measures applied during slaughter and processing complement the general meat hygiene approaches by reducing fecal contamination during slaughtering and processing and as a consequence help to reduce Campylobacter in poultry meat. Such intervention measures at slaughter and processing level would include general hygienic improvements, technological innovations and/or decontamination measures that are applied at single slaughter or processing steps. In particular, approaches that do not focus on a single intervention measure would need to be based on a thorough process of evaluation, and potential combinatory effects have to be modeled and tested. Finally, the education of all stakeholders (including retailers, food handlers and consumers) is required and will help to increase awareness for the presence of foodborne pathogens in raw meat and meat products and can thus aid in the development of the required good kitchen hygiene.
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Affiliation(s)
- Thomas Alter
- Center for Veterinary Public Health, Institute of Food Safety and Food Hygiene, Free University Berlin, Koenigsweg 69, Berlin, 14163, Germany.
| | - Felix Reich
- German Federal Institute for Risk Assessment, Max-Dohrn-Strasse 8-10, Berlin, 10589, Germany
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Soro AB, Whyte P, Bolton DJ, Tiwari BK. Strategies and novel technologies to control Campylobacter in the poultry chain: A review. Compr Rev Food Sci Food Saf 2020; 19:1353-1377. [PMID: 33337085 DOI: 10.1111/1541-4337.12544] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Revised: 01/06/2020] [Accepted: 01/15/2020] [Indexed: 12/15/2022]
Abstract
Campylobacteriosis is one of the most common bacterial infections worldwide causing economic costs. The high prevalence of Campylobacter spp. in poultry meat is a result of several contamination and cross-contamination sources through the production chain. Moreover, survival mechanisms, such as biofilm formation, viable but nonculturable state, and antimicrobial resistance, enable its persistence during food processing. Therefore, mitigation strategies are necessary in order to avoid and/or inactivate Campylobacter at farm, abattoir, industry, and retail level. In this review, a number of potential strategies and novel technologies that could reduce the prevalence of Campylobacter in poultry meat have been identified and evaluated to provide a useful overview. At farm level for instance, biosecurity, bacteriocins, probiotics, feed and water additives, bacteriophages, and vaccination could potentially reduce colonization in chicken flocks. However, current technologies used in the chicken slaughter and processing industry may be less effective against this foodborne pathogen. Novel technologies and strategies such as cold plasma, ultraviolet light, high-intensity light pulses, pulsed electric fields, antimicrobials, and modified atmosphere packaging are discussed in this review for reducing Campylobacter contamination. Although these measures have achieved promising results, most have not been integrated within processing operations due to a lack of knowledge or an unwillingness to implement these into existing processing systems. Furthermore, a combination of existing and novel strategies might be required to decrease the prevalence of this pathogen in poultry meat and enhance food safety. Therefore, further research will be essential to assess the effectiveness of all these strategies.
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Affiliation(s)
- Arturo B Soro
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Ireland.,UCD School of Veterinary Medicine, University College Dublin, Belfield, Ireland
| | - Paul Whyte
- UCD School of Veterinary Medicine, University College Dublin, Belfield, Ireland
| | - Declan J Bolton
- Department of Food Safety, Teagasc Food Research Centre, Ashtown, Ireland
| | - Brijesh K Tiwari
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Ireland
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Thomas C, Schönknecht A, Püning C, Alter T, Martin A, Bandick N. Effect of Peracetic Acid Solutions and Lactic Acid on Microorganisms in On-Line Reprocessing Systems for Chicken Slaughter Plants. J Food Prot 2020; 83:615-620. [PMID: 32221565 DOI: 10.4315/0362-028x.jfp-19-350] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Accepted: 11/04/2019] [Indexed: 11/11/2022]
Abstract
ABSTRACT During poultry slaughter and processing, microbial cross-contamination between individual chickens is possible, as well as from one slaughter animal to the next without direct contact. One option for reducing the risk of cross-contamination is to decrease the number of microorganisms on contact surfaces by using disinfectants. The aim is to decontaminate the surfaces coming into direct contact with the carcasses. In the present study, the effectiveness of different disinfectants was investigated in laboratory settings, simulating the conditions in the slaughterhouses and in a chicken slaughterhouse. For this, an artificial residue substance (consisting of yeast extract, albumin, and agar) was developed, tested, and included in the assays. Two disinfectants were tested under laboratory conditions: lactic acid (5 and 6.67%) and peracetic acid (0.33 and 0.5%). At the slaughterhouse, peracetic acid (0.021%) was used. In the laboratory tests, it was found that the peracetic acid solution had the highest disinfection potential with respect to an Escherichia coli strain (reduction >4 log CFU mL-1) at 0.5% without an artificial residue substance. The tested lactic acid solutions also showed the highest disinfection potential against a Pseudomonas aeruginosa strain, without an artificial residue substance. When applying the artificial residue substance, the reduction potential of lactic acid and peracetic acid was decreased to less than 1.4 log CFU mL-1. Application of peracetic acid in the slaughterhouse reduced the number of total aerobic bacteria by more than 4 log CFU mL-1 and the number of Enterobacteriaceae by more than 3 log CFU mL-1, depending on the place of sampling. HIGHLIGHTS
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Affiliation(s)
- Christian Thomas
- German Federal Institute for Risk Assessment, Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - Antje Schönknecht
- Institute of Food Safety and Food Hygiene, Freie Universität Berlin, Königsweg 69, 14163 Berlin, Germany
| | - Christoph Püning
- Institute of Food Safety and Food Hygiene, Freie Universität Berlin, Königsweg 69, 14163 Berlin, Germany
| | - Thomas Alter
- Institute of Food Safety and Food Hygiene, Freie Universität Berlin, Königsweg 69, 14163 Berlin, Germany
| | - Annett Martin
- German Federal Institute for Risk Assessment, Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - Niels Bandick
- German Federal Institute for Risk Assessment, Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
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Lu T, Marmion M, Ferone M, Wall P, Scannell AGM. Processing and retail strategies to minimizeCampylobactercontamination in retail chicken. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14251] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Ting Lu
- School of Public Health, Physiotherapy and Sports Science University College Dublin, National University of Ireland Dublin Ireland
- Center for Food Safety University College Dublin, National University of Ireland Dublin Ireland
| | - Matthew Marmion
- School of Agriculture and Food Science, Agricultural & Food Science Centre University College Dublin, National University of Ireland Dublin Ireland
| | - Mariateresa Ferone
- School of Agriculture and Food Science, Agricultural & Food Science Centre University College Dublin, National University of Ireland Dublin Ireland
| | - Patrick Wall
- School of Public Health, Physiotherapy and Sports Science University College Dublin, National University of Ireland Dublin Ireland
- Center for Food Safety University College Dublin, National University of Ireland Dublin Ireland
- Institute of Food and Health, O'Brien Science Centre South University College Dublin, National University of Ireland Dublin Ireland
| | - Amalia G. M. Scannell
- Center for Food Safety University College Dublin, National University of Ireland Dublin Ireland
- School of Agriculture and Food Science, Agricultural & Food Science Centre University College Dublin, National University of Ireland Dublin Ireland
- Institute of Food and Health, O'Brien Science Centre South University College Dublin, National University of Ireland Dublin Ireland
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Xiao X, Wang W, Zhang J, Liao M, Yang H, Fang W, Li Y. Modeling the Reduction and Cross-Contamination of Salmonella in Poultry Chilling Process in China. Microorganisms 2019; 7:E448. [PMID: 31614953 PMCID: PMC6843316 DOI: 10.3390/microorganisms7100448] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 10/06/2019] [Accepted: 10/11/2019] [Indexed: 11/30/2022] Open
Abstract
: The study was to establish a predictive model for reduction and cross-contamination of Salmonella on chicken in chilling process. Reduction of Salmonella on chicken was 0.75 ± 0.04, 0.74 ± 0.08, and 0.79 ± 0.07 log CFU/g with 20, 50, and 100 mg/L of chlorine, respectively. No significant differences of bacterial reductions with 20-100 mg/L of chlorine were found and a Normal (-0.75, 0.1) distribution could describe the uncertainty of bacterial reductions. Inoculated and non-inoculated chicken samples were washed together and bacterial transfer rates among them were 0.13%-0.004% with 20-100 mg/L of chlorine. No significant differences of transfer rates with 50-100 mg/L of chlorine were observed and a Triangle (-2.5, -1.5, -1.1) distribution could describe the log transfer rate. Additionally, a 3-factor response surface model based on the central composite design was developed to evaluate the effects of initial contamination level (1-5 log CFU/g), pre-chill incidence (3%-40%) and chlorine concentration (0-100 mg/L) on post-chill incidence. The post-chill incidences in these treatments were within 30%-91.7%. The developed model showed a satisfactory performance to predict the post-chill incidence as evidenced by statistical indices (pseudo-R2 = 0.9; p < 0.0001; RMSE = 0.21) and external validation parameters (Bf = 1.02; Af = 1.11).
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Affiliation(s)
- Xingning Xiao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
- State Key Laboratory for Quality and Safety of Agro-products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-products (Hangzhou), Institute of Quality and Standard of Agricultural Products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Wen Wang
- State Key Laboratory for Quality and Safety of Agro-products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-products (Hangzhou), Institute of Quality and Standard of Agricultural Products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Jianmin Zhang
- College of Veterinary Medicine, South China Agricultural University, Guangzhou 510642, China.
| | - Ming Liao
- College of Veterinary Medicine, South China Agricultural University, Guangzhou 510642, China.
| | - Hua Yang
- State Key Laboratory for Quality and Safety of Agro-products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-products (Hangzhou), Institute of Quality and Standard of Agricultural Products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Weihuan Fang
- College of Animal Sciences, Zhejiang University, Hangzhou 310058, China.
| | - Yanbin Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
- Department of Biological & Agricultural Engineering, University of Arkansas, Fayetteville, Arkansas, A.R. 72701, USA.
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11
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González RJ, Sampedro F, Feirtag JM, Sánchez-Plata MX, Hedberg CW. Prioritization of Chicken Meat Processing Interventions on the Basis of Reducing the Salmonella Residual Relative Risk. J Food Prot 2019; 82:1575-1582. [PMID: 31433239 DOI: 10.4315/0362-028x.jfp-19-033] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Protecting public health by controlling Salmonella in chicken meat products continues to be a challenge to both industry and policymakers. Studies evaluating the combined use of commercially available antimicrobial interventions are scarce. The aim of this work was to develop a risk-based prioritization framework to rank chicken meat processing interventions that achieve the greatest Salmonella relative risk reduction. A baseline model characterizing the current U.S. broiler industry food safety intervention practices was created from direct observation of processes and expert elicitation. Results showed the combination of chlorine at the bird wash station and peroxyacetic acid at the on-line reprocessing and chill stages as the most common U.S. processing scenario. Irradiation at packaging and acidified sodium chlorite at evisceration were the most effective single processing interventions (98.8 and 91.6% risk reduction, respectively); however, no single intervention was able to comply with the current Food Safety and Inspection Service Salmonella postchill performance standards. The combination of peroxyacetic acid in at least one of the chicken processing stages with the current set of U.S. baseline interventions achieved >99% Salmonella relative risk reduction and ensured Food Safety and Inspection Service compliance. Adding more than one intervention to the U.S. current practice did not enhance (<2%) the overall Salmonella risk reduction. This study can help poultry processors to prioritize food safety interventions to maximize Salmonella reduction and public health protection.
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Affiliation(s)
- Rolando J González
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, Minnesota 55108
| | - Fernando Sampedro
- School of Public Health, University of Minnesota, 420 Delaware Street S.E., Minneapolis, Minnesota 55455 (ORCID: https://orcid.org/0000-0003-1155-2751 [F.S.])
| | - Joellen M Feirtag
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, Minnesota 55108
| | - Marcos X Sánchez-Plata
- Department of Animal and Food Sciences, Texas Tech University, Box 42141, Lubbock, Texas 79409, USA
| | - Craig W Hedberg
- School of Public Health, University of Minnesota, 420 Delaware Street S.E., Minneapolis, Minnesota 55455 (ORCID: https://orcid.org/0000-0003-1155-2751 [F.S.])
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13
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Cetin B, Uran H, Konak M. Effect of evaporated ethyl pyruvate on reducing salmonella enteritidis in raw chicken meat. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2019. [DOI: 10.1590/1806-9061-2018-0781] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- B Cetin
- Kırklareli University, Turkey
| | - H Uran
- Kırklareli University, Turkey
| | - M Konak
- Kırklareli University, Turkey
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Afari GK, Hung YC. A meta-analysis on the effectiveness of electrolyzed water treatments in reducing foodborne pathogens on different foods. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.06.009] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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15
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Projahn M, Pacholewicz E, Becker E, Correia-Carreira G, Bandick N, Kaesbohrer A. Reviewing Interventions against Enterobacteriaceae in Broiler Processing: Using Old Techniques for Meeting the New Challenges of ESBL E. coli? BIOMED RESEARCH INTERNATIONAL 2018; 2018:7309346. [PMID: 30426012 PMCID: PMC6218796 DOI: 10.1155/2018/7309346] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Revised: 09/17/2018] [Accepted: 09/25/2018] [Indexed: 02/07/2023]
Abstract
Extended-spectrum beta-lactamase- (ESBL-) producing Enterobacteriaceae are frequently detected in poultry and fresh chicken meat. Due to the high prevalence, an impact on human colonization and the spread of antibiotic resistance into the environment is assumed. ESBL-producing Enterobacteriaceae can be transmitted along the broiler production chain but also their persistence is reported because of insufficient cleaning and disinfection. Processing of broiler chickens leads to a reduction of microbiological counts on the carcasses. However, processing steps like scalding, defeathering, and evisceration are critical concerning fecal contamination and, therefore, cross-contamination with bacterial strains. Respective intervention measures along the slaughter processing line aim at reducing the microbiological load on broiler carcasses as well as preventing cross-contamination. Published data on the impact of possible intervention measures against ESBL-producing Enterobacteriaceae are missing and, therefore, we focused on processing measures concerning Enterobacteriaceae, in particular E. coli or coliform counts, during processing of broiler chickens to identify possible hints for effective strategies to reduce these resistant bacteria. In total, 73 publications were analyzed and data on the quantitative reductions were extracted. Most investigations concentrated on scalding, postdefeathering washes, and improvements in the chilling process and were already published in and before 2008 (n=42, 58%). Therefore, certain measures may be already installed in slaughterhouse facilities today. The effect on eliminating ESBL-producing Enterobacteriaceae is questionable as there are still positive chicken meat samples found. A huge number of studies dealt with different applications of chlorine substances which are not approved in the European Union and the reduction level did not exceed 3 log10 values. None of the measures was able to totally eradicate Enterobacteriaceae from the broiler carcasses indicating the need to develop intervention measures to prevent contamination with ESBL-producing Enterobacteriaceae and, therefore, the exposure of humans and the further release of antibiotic resistances into the environment.
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Affiliation(s)
- Michaela Projahn
- German Federal Institute for Risk Assessment, Diedersdorfer Weg 1, 12277 Berlin, Germany
| | - Ewa Pacholewicz
- German Federal Institute for Risk Assessment, Diedersdorfer Weg 1, 12277 Berlin, Germany
| | - Evelyne Becker
- German Federal Institute for Risk Assessment, Diedersdorfer Weg 1, 12277 Berlin, Germany
| | - Guido Correia-Carreira
- German Federal Institute for Risk Assessment, Diedersdorfer Weg 1, 12277 Berlin, Germany
| | - Niels Bandick
- German Federal Institute for Risk Assessment, Diedersdorfer Weg 1, 12277 Berlin, Germany
| | - Annemarie Kaesbohrer
- German Federal Institute for Risk Assessment, Diedersdorfer Weg 1, 12277 Berlin, Germany
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16
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Arya R, Bryant M, Degala HL, Mahapatra AK, Kannan G. Effectiveness of a low‐cost household electrolyzed water generator in reducing the populations of
Escherichia coli
K12 on inoculated beef, chevon, and pork surfaces. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13636] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Richa Arya
- Food Engineering Laboratory, Agricultural Research Station, College of AgricultureFamily Sciences and Technology, Fort Valley State UniversityFort Valley Georgia 31030
| | - Madalyn Bryant
- Food Engineering Laboratory, Agricultural Research Station, College of AgricultureFamily Sciences and Technology, Fort Valley State UniversityFort Valley Georgia 31030
| | - Hema L. Degala
- Food Engineering Laboratory, Agricultural Research Station, College of AgricultureFamily Sciences and Technology, Fort Valley State UniversityFort Valley Georgia 31030
| | - Ajit K. Mahapatra
- Food Engineering Laboratory, Agricultural Research Station, College of AgricultureFamily Sciences and Technology, Fort Valley State UniversityFort Valley Georgia 31030
| | - Govind Kannan
- Food Engineering Laboratory, Agricultural Research Station, College of AgricultureFamily Sciences and Technology, Fort Valley State UniversityFort Valley Georgia 31030
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Hansson I, Sandberg M, Habib I, Lowman R, Engvall EO. Knowledge gaps in control of Campylobacter for prevention of campylobacteriosis. Transbound Emerg Dis 2018; 65 Suppl 1:30-48. [PMID: 29663680 DOI: 10.1111/tbed.12870] [Citation(s) in RCA: 92] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2016] [Indexed: 01/08/2023]
Abstract
Campylobacteriosis is an important, worldwide public health problem with numerous socio-economic impacts. Since 2015, approximately 230,000 cases have been reported annually in Europe. In the United States, Australia and New Zealand, campylobacteriosis is the most commonly reported disease. Poultry and poultry products are considered important sources of human infections. Poultry meat can become contaminated with Campylobacter during slaughter if live chickens are intestinal carriers. Campylobacter spp. can be transferred from animals to humans through consumption and handling of contaminated food products, with fresh chicken meat being the most commonly implicated food type. Regarding food-borne disease, the most important Campylobacter species are Campylobacter jejuni and Campylobacter coli. In humans, clinical signs of campylobacteriosis include diarrhoea, abdominal pain, fever, headache, nausea and vomiting. Most cases of campylobacteriosis are sporadic and self-limiting, but there are post-infection complications, for example, Guillain-Barrés syndrome. This review summarizes an analysis undertaken by the DISCONTOOLS group of experts on campylobacteriosis. Gaps were identified in: (i) knowledge of true number of infected humans; (ii) mechanisms of pathogenicity to induce infection in humans; (iii) training to prevent transfer of Campylobacter from raw to ready-to-eat food; (iv) development of effective vaccines; (v) understanding transmission routes to broiler flocks; (vi) knowledge of bacteriocins, bacteriophages and antimicrobial peptides as preventive therapies; (vii) ration formulation as an effective preventive measure at a farm level; (viii) development of kits for rapid detection and quantification of Campylobacter in animals and food products; and (ix) development of more effective antimicrobials for treatment of humans infected with Campylobacter. Some of these gaps are relevant worldwide, whereas others are more related to problems encountered with Campylobacter in industrialized countries.
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Affiliation(s)
- I Hansson
- Department of Biomedical Sciences, Veterinary Public Health, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | - M Sandberg
- Food Safety, Veterinary Issues & Risk Analysis Danish Agriculture & Food Council, Copenhagen, Denmark
| | - I Habib
- School of Veterinary and Life Sciences, Murdoch University, Perth, WA, Australia
| | - R Lowman
- Independent Veterinary Public Health Research Specialist, Ottawa, ON, Canada
| | - E O Engvall
- Department of Biomedical Sciences, Veterinary Public Health, Swedish University of Agricultural Sciences, Uppsala, Sweden
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18
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Wang H, Qi J, Duan D, Dong Y, Xu X, Zhou G. Combination of a novel designed spray cabinet and electrolyzed water to reduce microorganisms on chicken carcasses. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.11.027] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Ramírez-Hernández A, Varón-García A, Sánchez-Plata MX. Microbiological Profile of Three Commercial Poultry Processing Plants in Colombia. J Food Prot 2017; 80:1980-1986. [PMID: 29130765 DOI: 10.4315/0362-028x.jfp-17-028] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Poultry meat production in Colombia has significant growth potential to fulfill national demands and to become an important global exporter. Entering export markets requires compliance with international food safety standards and the support of a rigorous national inspection system. To support the development of national standards, information about the microbiological profiles of poultry operations is needed, and no official microbiological baseline is currently available. A total of 480 chicken carcass rinses and 64 fecal samples were collected at different process sites from three commercial poultry processing establishments located in different regions of Colombia. Samples were analyzed to determine the prevalence of Salmonella and the levels of Escherichia coli in chicken rinse. Six steps were selected for sampling in the slaughter, evisceration, and chilling processes. The overall Salmonella prevalence after water immersion chilling at the three establishments was 12.5% (73 of 584 samples). E. coli levels were 1.2 to 2.2 log CFU/mL (mean, 1.65 log CFU/mL) after the chilling process. Significant differences (P < 0.05) were found for E. coli levels among the processing sites at the three establishments; however, there were no significant differences in the distribution of Salmonella-positive samples through the sites at each plant. These results can be used as reference data for microorganisms in chicken meat facilities in Colombia and will help the poultry industry and regulators in the design of new prevention programs and food safety management systems.
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Affiliation(s)
- Alejandra Ramírez-Hernández
- 1 International Center for Food Industry Excellence, Department of Animal and Food Sciences, Texas Tech University, Lubbock, Texas 79409, USA; and
| | | | - Marcos X Sánchez-Plata
- 1 International Center for Food Industry Excellence, Department of Animal and Food Sciences, Texas Tech University, Lubbock, Texas 79409, USA; and
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Uyarcan M, Kayaardı S. Effects of a dry-ice process on surface and carcase decontamination in the poultry industry. Br Poult Sci 2017; 59:141-148. [PMID: 29160720 DOI: 10.1080/00071668.2017.1403565] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
1. The objective of this study was to evaluate the effects of dry-ice decontamination on equipment and carcase surfaces in a poultry slaughterhouse and to present an effective alternative method to the conventional decontamination processes. 2. Appreciable reductions occurred in total aerobic mesophilic bacterial counts of surface swab samples treated with dry ice (maximum difference 3.92 log cfu/100 cm2). 3. After dry-ice treatment, Listeria spp. were detected on surfaces of pluckers and chiller cylinders, whereas Salmonella spp. were totally inhibited. 4. A dry-ice spraying application was more effective than a dry-ice immersing application on total aerobic mesophilic bacteria and yeast and mould counts on poultry carcases. 5. Dry-ice treatment has advantages over conventional processes. Unlike other decontamination techniques, there are no residues, so no need to wash off chemical residues from surfaces as it removes contaminants effortlessly and is environmentally friendly. 6. Dry-ice blasting of production equipment can reduce the microbial load and has potential for use in the poultry industry.
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Affiliation(s)
- M Uyarcan
- a Department of Food Engineering , Manisa Celal Bayar University , Manisa , Turkey
| | - S Kayaardı
- a Department of Food Engineering , Manisa Celal Bayar University , Manisa , Turkey
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21
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Flores D, Athayde D, Silva M, Silva J, Genro A, Cichoski A, Barin J, Wagner R, Terra N, Ragagnin C. The use of ultrasound and slightly acidic electrolyzed water as alternative technologies in the meat industry. FOOD RESEARCH 2017. [DOI: 10.26656/fr.2017.5.059] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
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22
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Castellano P, Pérez Ibarreche M, Blanco Massani M, Fontana C, Vignolo GM. Strategies for Pathogen Biocontrol Using Lactic Acid Bacteria and Their Metabolites: A Focus on Meat Ecosystems and Industrial Environments. Microorganisms 2017; 5:E38. [PMID: 28696370 PMCID: PMC5620629 DOI: 10.3390/microorganisms5030038] [Citation(s) in RCA: 99] [Impact Index Per Article: 14.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2017] [Revised: 06/23/2017] [Accepted: 07/07/2017] [Indexed: 12/16/2022] Open
Abstract
The globalization of trade and lifestyle ensure that the factors responsible for the emergence of diseases are more present than ever. Despite biotechnology advancements, meat-based foods are still under scrutiny because of the presence of pathogens, which causes a loss of consumer confidence and consequently a fall in demand. In this context, Lactic Acid Bacteria (LAB) as GRAS organisms offer an alternative for developing pathogen-free foods, particularly avoiding Listeria monocytogenes, with minimal processing and fewer additives while maintaining the foods' sensorial characteristics. The use of LAB strains, enabling us to produce antimicrobial peptides (bacteriocins) in addition to lactic acid, with an impact on quality and safety during fermentation, processing, and/or storage of meat and ready-to-eat (RTE) meat products, constitutes a promising tool. A number of bacteriocin-based strategies including the use of bioprotective cultures, purified and/or semi-purified bacteriocins as well as their inclusion in varied packaging materials under different storage conditions, have been investigated. The application of bacteriocins as part of hurdle technology using non-thermal technologies was explored for the preservation of RTE meat products. Likewise, considering that food contamination with L. monocytogenes is a consequence of the post-processing manipulation of RTE foods, the role of bacteriocinogenic LAB in the control of biofilms formed on industrial surfaces is also discussed.
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Affiliation(s)
- Patricia Castellano
- Centro de Referencia para Lactobacilos (CERELA), CONICET, Chacabuco 145, Tucumán T4000ILC, Argentina.
| | - Mariana Pérez Ibarreche
- Centro de Referencia para Lactobacilos (CERELA), CONICET, Chacabuco 145, Tucumán T4000ILC, Argentina.
| | - Mariana Blanco Massani
- INTI-Plásticos, Gral Paz 5445 e/Constituyentes y Albarelos, B1650KNA Gral, San Martín, Buenos Aires, Argentina.
| | - Cecilia Fontana
- Instituto Nacional de Tecnología Agropecuaria INTA-EEA, Ruta Provincial 301 Km 32, Famaillá 4132, Tucumán, Argentina.
| | - Graciela M Vignolo
- Centro de Referencia para Lactobacilos (CERELA), CONICET, Chacabuco 145, Tucumán T4000ILC, Argentina.
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Singh P, Lee H, Silva M, Chin K, Kang I. Trisodium phosphate dip, hot water dip, and combination dip with/without brushing on broiler carcass decontamination. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.02.015] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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24
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Antimicrobial activity of trisodium phosphate and sodium hypochlorite against Salmonella biofilms on abiotic surfaces with and without soiling with chicken juice. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.10.003] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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25
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Belluco S, Barco L, Roccato A, Ricci A. Escherichia coli and E nterobacteriaceae counts on poultry carcasses along the slaughterline: A systematic review and meta-analysis. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.07.033] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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26
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Smith J, Corkran S, McKee S, Bilgili S, Singh M. Evaluation of post-chill applications of antimicrobials against Campylobacter jejuni on poultry carcasses. J APPL POULTRY RES 2015. [DOI: 10.3382/japr/pfv046] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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27
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Rubio-García ME, Rubio-Lozano MS, Ponce-Alquicira E, Rosario-Cortes C, Nava GM, Castañeda-Serrano MP. Improving appearance and microbiologic quality of broiler carcasses with an allostatic modulator. Poult Sci 2015; 94:1957-63. [PMID: 26069253 DOI: 10.3382/ps/pev144] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 04/20/2015] [Indexed: 11/20/2022] Open
Abstract
An important priority of poultry producers is to guarantee animal welfare during animal production; however, broilers are exposed to unavoidable chronic stress (also known as allostasis) when they are captured, caged, and transported to the processing plant. This antemortem management causes allostatic load, animal injuries, and poor carcass quality. The aim of the present study was to evaluate the effects of an allostatic modulator (AM) on antemortem stress by measuring the appearance and microbiological quality of broiler carcasses. The AM consisted of a liquid formula containing ascorbic acid, acetyl salicylic acid, and electrolytes, administered orally 48 h before shipment to the processing plant. A total of 600 chickens (49-days-old) were used under a factorial arrangement 2 × 2 × 2 [2 commercial hybrid lines, 2 feed withdrawal programs (10 and 16 h), and 2 water treatments (control and AM)]. Each treatment included 25 chickens per pen and was carried out in triplicate. The broilers were shipped, slaughtered, and processed in a commercial processing plant where carcass defects (bruises and broken bones caused by antemortem management), crop pH, and carcass bacterial counts were evaluated in all experimental groups. Broilers under AM treatment showed a reduction in carcass defects (P = 0.015), crop pH (P = 0.0001), coliforms counts (P = 0.014), and total aerobic mesophilic bacteria (P = 0.0001) when compared to the control treatment. The present study indicates that the AM can be used to improve carcass quality in broilers. Our study provides a novel and economic alternative to reduce the allostatic load in broilers.
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Affiliation(s)
- M E Rubio-García
- Center for Teaching, Research, and Poultry Extension (CEIEPAv), School of Veterinary Medicine, National Autonomous University of Mexico, FMVZ-UNAM, México, D.F. C.P. 13209
| | - M S Rubio-Lozano
- Center for Teaching and Research in Production and Animal Health, FMVZ-UNAM, México, D.F. C.P. 04510
| | - E Ponce-Alquicira
- Medicine and Poultry Husbandry Department, FMVZ-UNAM. México City, México, D.F. C.P. 04510
| | - C Rosario-Cortes
- Biotechnology Department, Autonomous Metropolitan University, Iztapalapa, México City, México, D.F. C.P. 09340
| | - G M Nava
- Department of Research and Graduate Studies in Food Science, School of Chemistry, University Autonomous of Queretaro, México, C.P. 04510
| | - M P Castañeda-Serrano
- Center for Teaching, Research, and Poultry Extension (CEIEPAv), School of Veterinary Medicine, National Autonomous University of Mexico, FMVZ-UNAM, México, D.F. C.P. 13209
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Trisodium phosphate and sodium hypochlorite are more effective as antimicrobials against Campylobacter and Salmonella on duck as compared to chicken meat. Int J Food Microbiol 2015; 203:63-9. [DOI: 10.1016/j.ijfoodmicro.2015.02.026] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2014] [Revised: 02/11/2015] [Accepted: 02/22/2015] [Indexed: 11/19/2022]
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29
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Effect of electrolysed water on Campylobacter numbers on poultry carcasses under practical operating conditions at processing plants. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.09.019] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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30
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Mokudai T, Kanno T, Niwano Y. Postantifungal-like effect of sublethal treatment of Candida albicans with acid-electrolyzed water. Arch Oral Biol 2015; 60:479-87. [PMID: 25555249 DOI: 10.1016/j.archoralbio.2014.12.008] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2014] [Revised: 10/08/2014] [Accepted: 12/10/2014] [Indexed: 11/20/2022]
Abstract
OBJECTIVE Acid-electrolyzed water (AEW) has been applied to the treatment of oral candidiasis. We evaluated the postantifungal effect (PAFE)-like activity of AEW against Candida albicans under sublethal conditions by exposing C. albicans to dilute AEW. DESIGN The growth of C. albicans after a short-term exposure to dilute AEW was evaluated in broth and on agar culture. The involvement of reactive oxygen species (ROS) in the PAFE was examined by flow cytometric analysis with hydroxyphenyl fluorescein (HPF) as a fluorescence probe. RESULTS The dilute AEW exerted PAFE-like activity against C. albicans. ROS were produced in the cells treated with AEW diluted 16 times or fewer. The increase in HPF fluorescence after treatment with dilute AEW was cancelled by dimethyl sulfoxide, a hydroxyl radical (OH) scavenger. CONCLUSION It would be expected that the ROS, especially OH, produced in the C. albicans cells treated with sublethal dilutions of AEW could exert PAFE-like activity against the fungal cells.
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Affiliation(s)
- Takayuki Mokudai
- Tohoku University Graduate School of Dentistry, 4-1 Seiryo-machi, Aoba-ku, Sendai 980-8575, Japan
| | - Taro Kanno
- Tohoku University Graduate School of Dentistry, 4-1 Seiryo-machi, Aoba-ku, Sendai 980-8575, Japan
| | - Yoshimi Niwano
- Tohoku University Graduate School of Dentistry, 4-1 Seiryo-machi, Aoba-ku, Sendai 980-8575, Japan.
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31
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Mokudai T, Kanno T, Niwano Y. Involvement of reactive oxygen species in the cytotoxic effect of acid-electrolyzed water. J Toxicol Sci 2015; 40:13-9. [DOI: 10.2131/jts.40.13] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
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32
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Bügener E, Kump AWS, Casteel M, Klein G. Benefits of neutral electrolyzed oxidizing water as a drinking water additive for broiler chickens. Poult Sci 2014; 93:2320-6. [PMID: 25037820 DOI: 10.3382/ps.2014-03909] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
In the wake of discussion about the use of drugs in food-producing farms, it seems to be more and more important to search for alternatives and supportive measures to improve health. In this field trial, the influence of electrolyzed oxidizing (EO) water on water quality, drug consumption, mortality, and performance parameters such as BW and feed conversion rate was investigated on 2 broiler farms. At each farm, 3 rearing periods were included in the study. With EO water as the water additive, the total viable cell count and the number of Escherichia coli in drinking water samples were reduced compared with the respective control group. The frequency of treatment days was represented by the number of used daily doses per population and showed lower values in EO-water-treated groups at both farms. Furthermore, the addition of EO water resulted in a lower mortality rate. In terms of analyzed performance parameters, no significant differences were determined. In this study, the use of EO water improved drinking water quality and seemed to reduce the drug use without showing negative effects on performance parameters and mortality rates.
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Affiliation(s)
- E Bügener
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany WEK Veterinary Practice, Lohe 13, 49429 Visbek, Germany
| | | | - M Casteel
- WEK Laboratory, Lohe 13, D-49429 Visbek, Germany
| | - G Klein
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany
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33
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CampylobacterSpecies. Food Microbiol 2014. [DOI: 10.1128/9781555818463.ch11] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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35
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Waters BW, Hung YC. The Effect of pH and Chloride Concentration on the Stability and Antimicrobial Activity of Chlorine-Based Sanitizers. J Food Sci 2014; 79:M622-7. [DOI: 10.1111/1750-3841.12422] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2013] [Accepted: 02/04/2014] [Indexed: 11/30/2022]
Affiliation(s)
- Brian W. Waters
- Dept. of Food Science and Technology; The Univ. of Georgia; 1109 Experiment St Griffin GA 30223 U.S.A
| | - Yen-Con Hung
- Dept. of Food Science and Technology; The Univ. of Georgia; 1109 Experiment St Griffin GA 30223 U.S.A
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36
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Hao X, Li B, Zhang Q, Lin B, Ge L, Wang C, Cao W. Disinfection effectiveness of slightly acidic electrolysed water in swine barns. J Appl Microbiol 2013; 115:703-10. [DOI: 10.1111/jam.12274] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2013] [Revised: 05/31/2013] [Accepted: 06/01/2013] [Indexed: 12/01/2022]
Affiliation(s)
- X.X. Hao
- Key Laboratory of Structure and Environment in Agricultural Engineering; Ministry of Agriculture; China Agricultural University; Beijing China
| | - B.M. Li
- Key Laboratory of Structure and Environment in Agricultural Engineering; Ministry of Agriculture; China Agricultural University; Beijing China
| | - Q. Zhang
- Department of Biosystems Engineering; University of Manitoba; Winnipeg Canada
| | - B.Zh. Lin
- Chongqing Academy of Animal Sciences; Chongqing China
| | - L.P. Ge
- Chongqing Academy of Animal Sciences; Chongqing China
| | - C.Y. Wang
- Key Laboratory of Structure and Environment in Agricultural Engineering; Ministry of Agriculture; China Agricultural University; Beijing China
| | - W. Cao
- Key Laboratory of Structure and Environment in Agricultural Engineering; Ministry of Agriculture; China Agricultural University; Beijing China
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Rasschaert G, Piessens V, Scheldeman P, Leleu S, Stals A, Herman L, Heyndrickx M, Messens W. Efficacy of electrolyzed oxidizing water and lactic acid on the reduction of Campylobacter on naturally contaminated broiler carcasses during processing. Poult Sci 2013; 92:1077-84. [DOI: 10.3382/ps.2012-02771] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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38
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Bucher O, Rajić A, Waddell L, Greig J, McEwen S. Do any spray or dip treatments, applied on broiler chicken carcasses or carcass parts, reduce Salmonella spp. prevalence and/or concentration during primary processing? A systematic review–meta-analysis. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.04.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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39
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Mokudai T, Nakamura K, Kanno T, Niwano Y. Presence of hydrogen peroxide, a source of hydroxyl radicals, in acid electrolyzed water. PLoS One 2012; 7:e46392. [PMID: 23029505 PMCID: PMC3460889 DOI: 10.1371/journal.pone.0046392] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2012] [Accepted: 08/29/2012] [Indexed: 11/18/2022] Open
Abstract
Background Acid electrolyzed water (AEW), which is produced through the electrolysis of dilute sodium chloride (NaCl) or potassium chloride solution, is used as a disinfectant in various fields because of its potent antimicrobial activity. The hydroxyl radical, an oxygen radical species, is often suggested as a putative active ingredient for AEW antimicrobial activity. Methodology/Principal Findings The aim of the present study is to detect hydroxyl radicals in AEW. The hydroxyl radicals in AEW prepared under different conditions were determined using an electron spin resonance (ESR) technique. A signal from 5,5-dimethyl-1-pyrroline N-oxide (DMPO)-OH, an adduct of DMPO and the hydroxyl radical, was detected in AEW prepared by double or triple electrolyses of 1% NaCl but not of 0.1% NaCl solution. Then the presence of hydrogen peroxide as a proposed source of hydroxyl radicals was examined using a combination of ESR and a Fenton reaction. The DMPO-OH signal was clearly detected, even in AEW prepared by single electrolysis of 0.1% NaCl solution, when ferrous sulfate was added to induce a Fenton reaction, indicating the presence of hydrogen peroxide in the AEW. Since sodium formate, a hydroxyl radical scavenger, did not affect the bactericidal activity of AEW, it is concluded that the radical is unlikely to contribute to the antimicrobial activity of AEW, although a small amount of the radical is produced from hydrogen peroxide. Dimethyl sulfoxide, the other hydroxyl radical scavenger used in the present study, canceled the bactericidal activity of AEW, accompanied by complete depletion of free available chlorine, suggesting that hypochlorous acid is probably a major contributor to the antimicrobial activity. Conclusions It is strongly suggested that although hydrogen peroxide is present in AEW as a source of hydroxyl radicals, the antimicrobial activity of AEW does not depend on these radicals.
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Affiliation(s)
| | | | | | - Yoshimi Niwano
- Tohoku University Graduate School of Dentistry, Sendai, Japan
- * E-mail:
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40
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LÓPEZ-CUEVAS OSVALDO, CASTRO-DEL CAMPO NOHELIA, LEÓN-FÉLIX JOSEFINA, VALDEZ-TORRES BENIGNO, CHAIDEZ CRISTÓBAL. EVALUATION OF BACTERIOPHAGE AV-08 FOR SIMULTANEOUS BIOCONTROL OF SALMONELLA MONTEVIDEO AND ESCHERICHIA COLI O157:H7 IN EXPERIMENTALLY CONTAMINATED CHICKEN SKIN. J Food Saf 2012. [DOI: 10.1111/j.1745-4565.2012.00381.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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42
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Tang W, Zeng X, Zhao Y, Ye G, Gui W, Ni Y. Disinfection effect and its mechanism of electrolyzed oxidizing water on spores of Bacillus subtilis var. niger. Food Sci Biotechnol 2011. [DOI: 10.1007/s10068-011-0123-5] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022] Open
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43
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Huang Y, Chen H. Effect of organic acids, hydrogen peroxide and mild heat on inactivation of Escherichia coli O157:H7 on baby spinach. Food Control 2011. [DOI: 10.1016/j.foodcont.2011.01.012] [Citation(s) in RCA: 89] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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44
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Scientific Opinion onCampylobacterin broiler meat production: control options and performance objectives and/or targets at different stages of the food chain. EFSA J 2011. [DOI: 10.2903/j.efsa.2011.2105] [Citation(s) in RCA: 326] [Impact Index Per Article: 25.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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45
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A quantitative microbiological risk assessment of Campylobacter in the broiler meat chain. ACTA ACUST UNITED AC 2011. [DOI: 10.2903/sp.efsa.2011.en-132] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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46
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Thormar H, Hilmarsson H, Thráinsson J, Georgsson F, Gunnarsson E, Dadadóttir S. Treatment of fresh poultry carcases with emulsions of glycerol monocaprate (monocaprin) to reduce contamination withCampylobacterand psychrotrophic bacteria. Br Poult Sci 2011; 52:11-9. [DOI: 10.1080/00071668.2010.537308] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Rapid quantification of viable Campylobacter bacteria on chicken carcasses, using real-time PCR and propidium monoazide treatment, as a tool for quantitative risk assessment. Appl Environ Microbiol 2010; 76:5097-104. [PMID: 20562292 DOI: 10.1128/aem.00411-10] [Citation(s) in RCA: 123] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
A number of intervention strategies against Campylobacter-contaminated poultry focus on postslaughter reduction of the number of cells, emphasizing the need for rapid and reliable quantitative detection of only viable Campylobacter bacteria. We present a new and rapid quantitative approach to the enumeration of food-borne Campylobacter bacteria that combines real-time quantitative PCR (Q-PCR) with simple propidium monoazide (PMA) sample treatment. In less than 3 h, this method generates a signal from only viable and viable but nonculturable (VBNC) Campylobacter bacteria with an intact membrane. The method's performance was evaluated by assessing the contributions to variability by individual chicken carcass rinse matrices, species of Campylobacter, and differences in efficiency of DNA extraction with differing cell inputs. The method was compared with culture-based enumeration on 50 naturally infected chickens. The cell contents correlated with cycle threshold (C(T)) values (R(2) = 0.993), with a quantification range of 1 x 10(2) to 1 x 10(7) CFU/ml. The correlation between the Campylobacter counts obtained by PMA-PCR and culture on naturally contaminated chickens was high (R(2) = 0.844). The amplification efficiency of the Q-PCR method was not affected by the chicken rinse matrix or by the species of Campylobacter. No Q-PCR signals were obtained from artificially inoculated chicken rinse when PMA sample treatment was applied. In conclusion, this study presents a rapid tool for producing reliable quantitative data on viable Campylobacter bacteria in chicken carcass rinse. The proposed method does not detect DNA from dead Campylobacter bacteria but recognizes the infectious potential of the VBNC state and is thereby able to assess the effect of control strategies and provide trustworthy data for risk assessment.
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Loretz M, Stephan R, Zweifel C. Antimicrobial activity of decontamination treatments for poultry carcasses: A literature survey. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.11.007] [Citation(s) in RCA: 81] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Laury AM, Alvarado MV, Nace G, Alvarado CZ, Brooks JC, Echeverry A, Brashears MM. Validation of a lactic acid- and citric acid-based antimicrobial product for the reduction of Escherichia coli O157: H7 and Salmonella on beef tips and whole chicken carcasses. J Food Prot 2009; 72:2208-11. [PMID: 19833048 DOI: 10.4315/0362-028x-72.10.2208] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The objectives of this study were to determine the effects of a lactic acid- and citric acid-based antimicrobial product on the reduction of Salmonella on whole broiler carcasses during processing and the reduction of Salmonella and Escherichia coli O157:H7 on beef trim. Freshly harvested broiler carcasses were inoculated with an inoculum of Salmonella strains to yield a 10(5) CFU/ml pathogen load on the surface of the carcass. The beef tips were inoculated as well with an inoculum of either E. coli O157:H7 or Salmonella to yield 10(4) CFU/100 cm(2). After 30 min for attachment, the broiler carcasses were treated with Chicxide applied for 5 s via a spray or immersed in Chicxide for 5, 10, or 20 s. Broiler carcasses were rinsed in poultry rinse bags with 400 ml of Butterfield's phosphate buffer in which Salmonella was enumerated from the diluents and Butterfield's phosphate. Chicxide significantly reduced Salmonella by 1.3 log CFU/ml with spray treatment and 2.3 log CFU/ml for all dip treatments. Following 30 min of attachment, the beef tips were placed into a spray cabinet with either Beefxide or sterilized water (control) and sprayed at 1 ft/2.5 s chain speed at 40 lb/in(2). The external surface of each beef tip was swabbed (100 cm(2)) to determine pathogen loads. Beefxide significantly reduced E. coli O157:H7 by 1.4 log CFU/100 cm(2) and Salmonella by 1.1 log CFU/100 cm(2) (P < 0.05) compared with the control samples.
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Affiliation(s)
- A M Laury
- Texas Tech University, Department of Animal and Food Sciences, Corner of Indiana and Main Street, Lubbock, Texas 79409, USA
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Isohanni PMI, Lyhs U. Use of ultraviolet irradiation to reduce Campylobacter jejuni on broiler meat. Poult Sci 2009; 88:661-8. [PMID: 19211539 DOI: 10.3382/ps.2008-00259] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The effects of UV irradiation at a wavelength of 254 nm on the survival of Campylobacter jejuni on the surfaces of broiler meat, skin, and carcasses were studied. On broiler carcasses, the effects of UV were also studied in combination with activated oxygen. The surfaces were inoculated with varying counts of C. jejuni and treated with UV irradiation using doses ranging between 9.4 and 32.9 mW/s per square centimeter. The log reductions in C. jejuni counts were determined by dilution plating. The effects of both treatments on the sensory quality of broiler meat, including visual appearance, odor, and fatty acid composition, were also evaluated. On broiler meat, the maximum reduction achieved was 0.7 log and on broiler skin 0.8 log. On broiler carcasses, the maximum reduction using UV irradiation was 0.4 log, and using UV in combination with activated oxygen 0.4 log. No significant differences were found in the sensory quality between the samples and the controls. The use of UV irradiation alone or in combination with activated oxygen cannot be recommended as a primary decontamination method for C. jejuni on broiler carcasses. The use of these methods in combination with other decontamination techniques, and processing with proper processing plant sanitation and hygiene, might be more effective in reducing the C. jejuni counts on broiler carcass surfaces than the use of these methods only.
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Affiliation(s)
- P M I Isohanni
- Ruralia Institute, Seinäjoki Unit, University of Helsinki, Kampusranta 9C, FI-60320 Seinäjoki, Finland.
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