1
|
Liu Y, Xu B, Li Y, Quek SY, Huang K. Eco-Friendly and Self-Sanitizing Microporous Cellulose Sponge (MCS)-Based Cooling Media for Mitigating Microbial Cross-Contamination in the Food Cold Chain. ADVANCED SCIENCE (WEINHEIM, BADEN-WURTTEMBERG, GERMANY) 2024; 11:e2309753. [PMID: 38544489 DOI: 10.1002/advs.202309753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 03/15/2024] [Indexed: 06/06/2024]
Abstract
Maintaining precise temperature control is vital for cold chain food transport, as temperature fluctuations can cause significant food safety and quality issues. During transport, ice that melts can promote the growth of microbes and their spread, resulting in microbial cross-contamination. This study developed sustainable, non-melting, self-sanitizing "ice cubes" using food grade compositions including microporous cellulose sponges (MCS) and photosensitizers, aimed at enhancing temperature regulation and minimizing microbial contamination in the cold chain. Upon absorbing water, the MCS matched traditional ice in cooling efficiency and heat absorption and exhibit remarkable mechanical and thermal durability, withstanding multiple freeze-thaw cycles and compressive stresses. The cationic MCS combined with erythrosine B demonstrated strong self-sanitizing capabilities, effectively reducing microbial cross-contamination in food models. Additionally, the release rates of photosensitizers from the MCS can be modulated by altering environmental ionic strength. This research offers viable solutions to address microbial cross-contamination challenges in current cold chain systems.
Collapse
Affiliation(s)
- Yijun Liu
- School of Chemical Sciences, The University of Auckland, Auckland, 1142, New Zealand
| | - Boyang Xu
- School of Chemical Sciences, The University of Auckland, Auckland, 1142, New Zealand
| | - Yingxin Li
- School of Chemical Sciences, The University of Auckland, Auckland, 1142, New Zealand
| | - Siew-Young Quek
- School of Chemical Sciences, The University of Auckland, Auckland, 1142, New Zealand
| | - Kang Huang
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99164, USA
| |
Collapse
|
2
|
Jyung S, Kang JW, Kang DH. Inactivation of Listeria monocytogenes through the synergistic interaction between plasma-activated water and organic acid. Food Res Int 2023; 167:112687. [PMID: 37087257 DOI: 10.1016/j.foodres.2023.112687] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 02/24/2023] [Accepted: 03/09/2023] [Indexed: 03/17/2023]
Abstract
This study observed that when plasma-activated water (PAW) was combined with organic acid, it showed a synergistic inactivation effect on Listeria monocytogenes, which is highly resistant to PAW. When comparing various organic acids, lactic acid (LA) showed the greatest synergistic effect, followed by malic acid (MA), citric acid (CA), and acetic acid (AA), whereas propionic acid (PA) did not show a synergistic effect. Organic acid lowered the activity of ROS defense enzymes (catalase, superoxide dismutase) by reducing intracellular pH (pHi), which induced the increase in the accumulation of ROS of PAW within the cell. In the end, the synergistic inactivation effect appeared as the increased occurrence of oxidative damage when organic acid was combined as a series of preceding causes. In this case, LA with the greatest ability to lower the pH induced the greatest synergistic effect, suggesting that LA is the best candidate to be combined with PAW. As a result of observing changes in inactivation activity for L. monocytogenes of PAW combined with 1.0% LA while storing at - 80, -20, 4, 25, & 37 °C for 30 days, respectively, it was confirmed that the lower the temperature, the lower the activity loss during the storage period, and that it had an activity of 3.72 log reduction based on 10 min treatment when stored at - 80 °C for 30 days. Application of PAW combined with 1.0% LA stored at - 80 °C for 30 days to mackerel inoculated with L. monocytogenes in ice form resulted in a decrease of 4.53 log after 120 min treatment, without changing the quality of mackerel. These results suggest that combining LA with PAW can be an effective control strategy for L. monocytogenes with high resistance to PAW, and can be effectively utilized, even in ice form.
Collapse
|
3
|
Abdalbeygi S, Aminzare M, Hassanzad Azar H. Chitosan edible coating incorporated with resveratrol and Satureja bachtiarica essential oil as natural active packaging: In vitro antibacterial and antioxidant properties, and its impact on the shelf life of fresh chicken fillet and growth of inoculated Escherichia coli O 157:H 7. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2022-0138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Abstract
The purpose of this study was to investigate the effects of chitosan coating containing resveratrol (RES) and Satureja bachtiarica essential oil (SEO) on the microbial quality, oxidative stability, and sensory properties of chicken meat as well as inoculated Escherichia coli O157:H7 during 12 day storage at 4 °C. The synergistic in vitro antioxidant effects between RES and SEO in chitosan coatings were observed. Moreover, chicken coated with chitosan solution containing RES 0.001% + SEO 2% indicated better results compared with the control group with the following scores (p≤0.05): Total viable count (6.11 log10 CFU/g), total psychrotrophic count (5.39 log10 CFU/g), Lactic acid bacteria (5.36 log10 CFU/g), pH (6.25), peroxide value (4.32 meq/kg lipid), thiobarbituric acid reactive substance (1.03 mg MDA/kg), sensory analysis (overall acceptability: 5.5), and inoculated E.coli O157:H7 (6.01 log10 CFU/g). The finding of the present study can contribute to the meat industry as a natural active packaging system.
Collapse
Affiliation(s)
- Sepehr Abdalbeygi
- Department of Food Safety and Hygiene , School of Public Health, Zanjan University of Medical Sciences , Zanjan , Iran
| | - Majid Aminzare
- Department of Food Safety and Hygiene , School of Public Health, Zanjan University of Medical Sciences , Zanjan , Iran
| | - Hassan Hassanzad Azar
- Department of Food Safety and Hygiene , School of Public Health, Zanjan University of Medical Sciences , Zanjan , Iran
| |
Collapse
|
4
|
Application of chlorine dioxide-based hurdle technology to improve microbial food safety–A review. Int J Food Microbiol 2022; 379:109848. [DOI: 10.1016/j.ijfoodmicro.2022.109848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 05/31/2022] [Accepted: 07/20/2022] [Indexed: 11/21/2022]
|
5
|
Chen X, Hu L, Chen R, Chen D. Effect of chlorine dioxide and phosphates on the quality of tiger frog (Rana tigrina) meat during 4 °C storage. J Food Sci 2020; 85:1411-1417. [PMID: 32249422 DOI: 10.1111/1750-3841.15123] [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: 01/10/2020] [Revised: 02/29/2020] [Accepted: 03/05/2020] [Indexed: 11/26/2022]
Abstract
Tiger frog (Rana tigrina) meat is extremely perishable. This study investigated the antimicrobial efficacy of chlorine dioxide (ClO2 ) on frog meat, optimized the formulation of a phosphate-based enhancement solution by response surface methodology (RSM), and determined the quality parameters (i.e., total aerobic counts [TAC], pH, drip loss, cooking loss, color measurements, shear force, total volatile basic nitrogen [TVB-N], and thiobarbituric acid-reactive substances [TBARS]) of refrigerated frog meat pretreated with ClO2 and the optimized blend of phosphates. Treatments of frog meat with 35 and 70 ppm ClO2 for 3, 5, and 10 min achieved a 0.7-, 0.9- and 0.9-, and 0.8-, 1.4- and 1.6-log CFU/g reduction of TAC, respectively, indicating the antimicrobial efficacy of ClO2 was concentration- and time-dependent with such that higher concentrations and/or longer exposure time achieved greater bacterial reductions. The concentrations of the phosphates, including sodium tripolyphosphate (STPP), sodium pyrophosphate (SPP), and sodium hexametaphosphate (SHMP), were optimized as the formula of 0.3% STPP and 0.45% SPP obtaining the highest water retention of the frog meat. After washed with 70 ppm ClO2 for 10 min and subsequently soaked with 0.3% STPP and 0.45% SPP for 30 min, the frog meat stored at 4 °C shown significantly (P < 0.05) lower TAC (<4.4 log CFU/g) and higher water holding capacity during the whole storage of 12 days, compared to the control. Results indicated that the two-step process may be applicable to slow down deterioration and maintain quality frog meat during refrigeration. PRACTICAL APPLICATION: This research provides a means to slow down deterioration, maintain quality frog meat, and improve stability during refrigeration. Refrigerated frog meat products, which are preferred by consumers with juicier and more tender texture compared to the frozen-thawed meat, could be developed by the frog industry based on the data from this study.
Collapse
Affiliation(s)
- Xueying Chen
- College of Food Science, Southwest University, 2 Tiansheng Road., Beibei, Chongqing, 400715, China.,National Demonstration Centre for Experimental Food Science and Technology Education (Southwest University), Chongqing, 400715, China
| | - Linyan Hu
- College of Food Science, Southwest University, 2 Tiansheng Road., Beibei, Chongqing, 400715, China.,National Demonstration Centre for Experimental Food Science and Technology Education (Southwest University), Chongqing, 400715, China
| | - Ronghui Chen
- Chongqing Aoqiao Technology Co. Ltd., 355 Longshan Road, Yubei, 401147, China
| | - Dong Chen
- College of Food Science, Southwest University, 2 Tiansheng Road., Beibei, Chongqing, 400715, China
| |
Collapse
|
6
|
Elafify M, Darwish WS, Al-Ashmawy M, Elsherbini M, Koseki S, Kawamura S, Abdelkhalek A. Prevalence of Salmonella spp. in Egyptian dairy products: molecular, antimicrobial profiles and a reduction trial using d-tryptophan. J Verbrauch Lebensm 2019. [DOI: 10.1007/s00003-019-01248-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
|
7
|
Dar AH, Rashid N, Majid I, Hussain S, Dar MA. Nanotechnology interventions in aquaculture and seafood preservation. Crit Rev Food Sci Nutr 2019; 60:1912-1921. [PMID: 31131615 DOI: 10.1080/10408398.2019.1617232] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The inclusion of nanotechnologies in aquaculture and seafood preservation confronts a new edge that deserves attention in the recent trends of global food sector. Nanotechnology, being a novel and innovative approach has paved way to open up new perspective for the analysis of biomolecules, targeted drug delivery, protein or cells, clinical diagnosis, development of non-viral vectors for gene therapy, as transport vehicle for DNA, disease therapeutics etc. The current and potential use of nanotechnology would show the way to progression of smart and high performing fish. The comparative evaluation of extremely sophisticated nanotechnology with conventional process engineering proposes new prospectus in technological developments for superior water and wastewater technology processes. Nanoparticles have comprehensive advantages for management of drugs as liberation of vaccines and therefore hold the assurance for civilized protection of farmed fish against disease-causing pathogens. This review article explores the present concerns of food security, climate change as well as sustainability that are explored by the researchers in the area of nanotechnology, development of marine produce, along with its preservation and aquaculture.
Collapse
Affiliation(s)
- Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, J&K, India
| | - Nowsheeba Rashid
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, J&K, India
| | - Ishrat Majid
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, India
| | - Shafat Hussain
- Division of Fishery Biology, Faculty of Fisheries, Sher-e-Kashmir University of Agricultural Sciences and Technology, Srinagar, Jammu & Kashmir, India
| | - Muneer Ahmed Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, J&K, India
| |
Collapse
|
8
|
Ran Y, Qingmin C, Maorun F. Chlorine Dioxide Generation Method and Its Action Mechanism for Removing Harmful Substances and Maintaining Quality Attributes of Agricultural Products. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02279-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
9
|
Karsli B, Caglak E, Li D, Rubio NK, Janes M, Prinyawiwatkul W. Inhibition of selected pathogens inoculated on the surface of catfish fillets by high molecular weight chitosan coating. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13897] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Baris Karsli
- Faculty of Fisheries Department of Seafood Processing Technology Recep Tayyip Erdogan University 53100 Rize Turkey
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge 70803‐4200 LA USA
| | - Emre Caglak
- Faculty of Fisheries Department of Seafood Processing Technology Recep Tayyip Erdogan University 53100 Rize Turkey
| | - Dapeng Li
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge 70803‐4200 LA USA
- College of Food Science and Nutritional Engineering China Agricultural University 100083 Beijing China
| | - Nancy K. Rubio
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge 70803‐4200 LA USA
| | - Marlene Janes
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge 70803‐4200 LA USA
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge 70803‐4200 LA USA
| |
Collapse
|
10
|
Sah U, Sharma K, Chaudhri N, Sankar M, Gopinath P. Antimicrobial photodynamic therapy: Single-walled carbon nanotube (SWCNT)-Porphyrin conjugate for visible light mediated inactivation of Staphylococcus aureus. Colloids Surf B Biointerfaces 2017; 162:108-117. [PMID: 29190461 DOI: 10.1016/j.colsurfb.2017.11.046] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2017] [Revised: 10/23/2017] [Accepted: 11/16/2017] [Indexed: 12/11/2022]
Abstract
Due to the excessive use of antibiotics over the years, the microorganisms have developed resistance to numerous drugs. The growth of multi-resistant organisms (MROs) heads due to the insufficient treatment with the currently available medications which present a great threat to the biotic component of the environment as well as to the food technology sectors. The goal of this research was to develop a nano-composite made up of single-walled carbon nanotubes (SWCNTs) and amine-functionalized porphyrin, which could further be used for the anti-microbial studies in presence of visible light showing photodynamic effect to inactivate cells. Photodynamic antimicrobial chemotherapy is gaining significant interest due to its capabilities as an innovative form of antimicrobial treatment. The development of anti-microbial photodynamic therapy (a-PDT) is a non-antibiotic access to inactivate microorganisms. We examined the synthesis of amine-functionalized porphyrin and conjugated it to the oxidised single-walled carbon nanotubes (SWCNTs). By the use of appropriate amount of single-walled carbon nanotubes (SWCNTs), we have shown the interaction between the porphyrin conjugated nanotubes and the bacterial cells in presence of visible light led to the cell membrane damage, concluding that SWCNT-porphyrin conjugates can be used as an antibacterial agent. The characterization of the oxidised SWCNT and SWCNT-porphyrin conjugates was determined by field emission scanning electron microscopy (FE-SEM), which provides detailed information about the composition and the morphological analysis. The particle size measurements were carried out by transmission electron microscopy (TEM). On investigating under the florescence microscopy, red fluorescence was observed. Thus, these properties demand us to design this facile material comprised of SWCNT-aminoporphyrin conjugates that shows potent antibacterial activity.
Collapse
Affiliation(s)
- Upasana Sah
- Department of Chemistry, Indian Institute of Technology Roorkee, Roorkee, 247667, India; Centre of Excellence: Nanotechnology, Indian Institute of Technology Roorkee, Roorkee, 247667, India
| | - Kajal Sharma
- Centre of Excellence: Nanotechnology, Indian Institute of Technology Roorkee, Roorkee, 247667, India
| | - Nivedita Chaudhri
- Department of Chemistry, Indian Institute of Technology Roorkee, Roorkee, 247667, India
| | - Muniappan Sankar
- Department of Chemistry, Indian Institute of Technology Roorkee, Roorkee, 247667, India; Centre of Excellence: Nanotechnology, Indian Institute of Technology Roorkee, Roorkee, 247667, India.
| | - P Gopinath
- Centre of Excellence: Nanotechnology, Indian Institute of Technology Roorkee, Roorkee, 247667, India; Department of Biotechnology, Indian Institute of Technology Roorkee, Roorkee, 247667, India.
| |
Collapse
|
11
|
Sharifi F, Khanzadi S, Hashemi M, Azizzadeh M. Control of Listeria Monocytogenes and Escherichia coli O157:H7 Inoculated on Fish Fillets Using Alginate Coating Containing Lactoperoxidase System and Zataria multiflora Boiss Essential Oil. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1375057] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Fateme Sharifi
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Saeid Khanzadi
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mohammad Hashemi
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Mohammad Azizzadeh
- Department of Clinical Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| |
Collapse
|
12
|
Al Awak MM, Wang P, Wang S, Tang Y, Sun YP, Yang L. Correlation of Carbon Dots' Light-Activated Antimicrobial Activities and Fluorescence Quantum Yield. RSC Adv 2017; 7:30177-30184. [PMID: 29177045 PMCID: PMC5697777 DOI: 10.1039/c7ra05397e] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
This study investigated the photo-activated antibacterial function of a series of specifically prepared carbon dots with 2,2'-(ethylenedioxy)bis(ethylamine) as the surface functionalization molecule (EDA-CDots), whose fluorescence quantum yields (ΦF) ranged from 7.5% to 27%. The results revealed that the effectiveness of CDots' photo-activated bactericidal function was correlated with their observed ΦF values. The antimicrobial activities of these EDA-CDots against both Gram negative and Gram positive model bacterial species (E. coli and Bacillus subtilis, respectively) were also evaluated under conditions of varying other experimental parameters including dot concentrations and treatment times. Optimization of the bactericidal effect of the EDA-CDots by a combination of the selected ΦF, concentration and treatment time was explored, and mechanistic implications of the results are discussed.
Collapse
Affiliation(s)
- Mohamad M. Al Awak
- Pharmaceutical Sciences, Biomanufacturing Research Institute and Technology Enterprise (BRTIE), North Carolina Central University, Durham, NC 27707, USA
| | - Ping Wang
- Department of Chemistry and Laboratory for Emerging Materials and Technology, Clemson University, Clemson, South Carolina 29634, USA
| | - Shengyuan Wang
- Pharmaceutical Sciences, Biomanufacturing Research Institute and Technology Enterprise (BRTIE), North Carolina Central University, Durham, NC 27707, USA
| | - Yongan Tang
- Department of Mathematics and Physics, North Carolina Central University, Durham, NC 27707, USA
| | - Ya-Ping Sun
- Department of Chemistry and Laboratory for Emerging Materials and Technology, Clemson University, Clemson, South Carolina 29634, USA
| | - Liju Yang
- Pharmaceutical Sciences, Biomanufacturing Research Institute and Technology Enterprise (BRTIE), North Carolina Central University, Durham, NC 27707, USA
| |
Collapse
|
13
|
Jalali N, Ariiai P, Fattahi E. Effect of alginate/carboxyl methyl cellulose composite coating incorporated with clove essential oil on the quality of silver carp fillet and Escherichia coli O157:H7 inhibition during refrigerated storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:757-65. [PMID: 26787996 PMCID: PMC4711481 DOI: 10.1007/s13197-015-2060-4] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/01/2015] [Accepted: 10/07/2015] [Indexed: 11/26/2022]
Abstract
The effects of alginate/carboxyl methylcellulose composite coating incorporated with clove essential oil on quality of silver carp fillet chilled storage (4 + 1 °C) were examined over a period of 16 days. The control samples (c), alginate/carboxyl methylcellulose coating (C-A), alginate/carboxyl methylcellulose composite coating incorporated with clove essential oil (with different concentration 1 and 1.5 %) (C-A + CEO1 % and C-A + CEO 15 % respectively) were analyzed by bacteriological (total viable counts (TVC) and total psychrotrophic counts (TPC)), biochemical (Peroxide value (PV), free fatty acid (FFA), total volatile base nitrogen (TVB-N), and pH) and sensory characteristics. Also, the efficacy of these treatments was investigated in control of the population of Eschershia coli O157:H7 inoculated in silver carp fillet. According to the obtained results, C-A + CEO 1.5 % showed lowest (p < 0.05) and acceptable biochemical, bacteriological and sensory characteristics attributes up to 16 days storage at 4 °C compared to the others. Also, this treated sample was acceptable even at the end of the 16-day storage and it could reduce the population of E. coli O157:H7 below the acceptable level (<2) from day 4 until the end of the storage period. The results indicate Alginate/carboxyl methylcellulose composite coating with clove essential oil might be recommended as a preservative in the meat products.
Collapse
Affiliation(s)
- Nastaran Jalali
- />Student of Food Science, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
- />Department of Biology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Peiman Ariiai
- />Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
- />Department of Biology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Esmaeil Fattahi
- />Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
- />Department of Biology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| |
Collapse
|
14
|
High-pressure processing of mild smoked rainbow trout fillets ( Oncorhynchus mykiss ) and fresh European catfish fillets ( Silurus glanis ). INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.10.002] [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]
|
15
|
Choi EJ, Chung YB, Han AR, Chun HH. Combined Effects of Sanitizer Mixture and Antimicrobial Ice for Improving Microbial Quality of Salted Chinese Cabbage during Low Temperature Storage. ACTA ACUST UNITED AC 2015. [DOI: 10.3746/jkfn.2015.44.11.1715] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|
16
|
Addae E, Dong X, McCoy E, Yang C, Chen W, Yang L. Investigation of antimicrobial activity of photothermal therapeutic gold/copper sulfide core/shell nanoparticles to bacterial spores and cells. J Biol Eng 2014; 8:11. [PMID: 24963345 PMCID: PMC4068869 DOI: 10.1186/1754-1611-8-11] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2014] [Accepted: 05/16/2014] [Indexed: 02/03/2023] Open
Abstract
BACKGROUND Au/CuS core/shell nanoparticles (NPs) were designed as a new type of transducer agent for photothermal therapy (PTT), with attractive features of easy preparation, low cost and small size for targeting. This paper studied for the first time the intrinsic antimicrobial activity of Au/CuS NPs to B. anthracis spores and cells in addition to its PTT effect. RESULTS It was found that Au/CuS NPs were highly efficient in inactivating B. anthracis cells, but not effective to the spores. Treatment with NPs at ~0.83 μM for 30 min achieved a 7 log reduction in viable cells. The antimicrobial effect was both NPs concentration and treatment time dependent. SEM imaging and the efflux of DNA test demonstrated the damage of cell membrane after NPs treatment, yet further research is necessary to fully understand the precise inactivation mechanism. CONCLUSIONS The Au/CuS NPs had strong antimicrobial activity to B. anthracis cells, which showed a great potential to be an effective antimicrobial agent to bacterial cells.
Collapse
Affiliation(s)
- Ebenezer Addae
- Department of Pharmaceutical Sciences, Biomanufacturing Research Institute and Technology Enterprises (BRITE), North Carolina Central University, Durham, NC 27707, USA
| | - Xiuli Dong
- Department of Pharmaceutical Sciences, Biomanufacturing Research Institute and Technology Enterprises (BRITE), North Carolina Central University, Durham, NC 27707, USA
| | - Eric McCoy
- Department of Pharmaceutical Sciences, Biomanufacturing Research Institute and Technology Enterprises (BRITE), North Carolina Central University, Durham, NC 27707, USA
| | - Chang Yang
- Department of Physics, University of Texas at Arlington, Arlington, TX 76019, USA ; Guizhou Provincial Key Laboratory of Pharmaceutics, School of Pharmacy, Guiyang Medical College, Guiyang, Guizhou 550004, China
| | - Wei Chen
- Department of Physics, University of Texas at Arlington, Arlington, TX 76019, USA
| | - Liju Yang
- Department of Pharmaceutical Sciences, Biomanufacturing Research Institute and Technology Enterprises (BRITE), North Carolina Central University, Durham, NC 27707, USA
| |
Collapse
|
17
|
Tocmo R, Krizman K, Khoo WJ, Phua LK, Kim M, Yuk HG. Listeria monocytogenes in Vacuum-Packed Smoked Fish Products: Occurrence, Routes of Contamination, and Potential Intervention Measures. Compr Rev Food Sci Food Saf 2014; 13:172-189. [PMID: 33412645 DOI: 10.1111/1541-4337.12052] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2009] [Accepted: 11/14/2003] [Indexed: 12/15/2022]
Abstract
The occurrence of Listeria monocytogenes in ready-to-eat (RTE) fish products is well documented and represents an important food safety concern. Contamination of this pathogen in vacuum-packed (VP) smoked fish products at levels greater than the RTE food limit (100 CFU/g) has been traced to factors such as poor sanitary practices, contaminated processing environments, and temperature abuse during prolonged storage in retail outlets. Intervention technologies including physical, biological, and chemical techniques have been studied to control transmission of L. monocytogenes to these products. High-pressure processing, irradiation, and pulsed UV-light treatment have shown promising results. Potential antilisterial effects of some sanitizers and combined chemical preservatives have also been demonstrated. Moreover, the concept of biopreservation, use of bioactive packaging, and a combination of different intervention technologies, as in the hurdle concept, are also under consideration. In this review, the prevalence, routes of contamination, and potential intervention technologies to control transmission of L. monocytogenes in VP smoked fish products are discussed.
Collapse
Affiliation(s)
- Restituto Tocmo
- Food Science & Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, 3 Science Drive 3, Singapore, 117543
| | - Katja Krizman
- Food Science & Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, 3 Science Drive 3, Singapore, 117543
| | - Wei Jie Khoo
- Food Science & Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, 3 Science Drive 3, Singapore, 117543
| | - Li Kai Phua
- Food Science & Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, 3 Science Drive 3, Singapore, 117543
| | - Minjeong Kim
- Food Science & Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, 3 Science Drive 3, Singapore, 117543
| | - Hyun-Gyun Yuk
- Food Science & Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, 3 Science Drive 3, Singapore, 117543
| |
Collapse
|
18
|
Lin MH, Tsai TY, Hsieh SC, Yu RC, Chou CC. Susceptibility of Vibrio parahaemolyticus to disinfectants after prior exposure to sublethal stress. Food Microbiol 2013; 34:202-6. [DOI: 10.1016/j.fm.2012.12.012] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2012] [Revised: 11/26/2012] [Accepted: 12/27/2012] [Indexed: 11/30/2022]
|
19
|
SHIN JOONGMIN, HARTE BRUCE, SELKE SUSAN, LEE YOUNSUK. USE OF A CONTROLLED CHLORINE DIOXIDE (CLO2) RELEASE SYSTEM IN COMBINATION WITH MODIFIED ATMOSPHERE PACKAGING (MAP) TO CONTROL THE GROWTH OF PATHOGENS. J FOOD QUALITY 2011. [DOI: 10.1111/j.1745-4557.2011.00381.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
|
20
|
Yang C, Mamouni J, Tang Y, Yang L. Antimicrobial activity of single-walled carbon nanotubes: length effect. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2010; 26:16013-9. [PMID: 20849142 DOI: 10.1021/la103110g] [Citation(s) in RCA: 95] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
This study investigated the effect of SWCNTs' length on their antimicrobial activity to bacterial cells in suspensions. Three different lengths of SWCNTs (<1 μm, 1-5 μm, and ∼5 μm) were tested. At same weight concentration, longer SWCNTs exhibited stronger antimicrobial activity. The fluorescence and SEM images revealed that the longer SWCNTs aggregated with bacterial cells more effectively, whereas short length SWCNTs tended to aggregate themselves without involving many bacterial cells. Moreover, longer SWCNTs exhibited more pronounced concentration-dependence and treatment time-dependence on their antimicrobial activity.
Collapse
Affiliation(s)
- Cheenou Yang
- Biomanufacturing Research Institute and Technology Enterprises (BRITE) and Department of Pharmaceutical Sciences, North Carolina Central University, Durham, North Carolina 27707, USA
| | | | | | | |
Collapse
|
21
|
Rajkovic A, Smigic N, Devlieghere F. Contemporary strategies in combating microbial contamination in food chain. Int J Food Microbiol 2010; 141 Suppl 1:S29-42. [DOI: 10.1016/j.ijfoodmicro.2009.12.019] [Citation(s) in RCA: 70] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2009] [Revised: 12/07/2009] [Accepted: 12/14/2009] [Indexed: 10/20/2022]
|
22
|
Palmer CM, Pivarnik LF, Lee CM, Richard NL. Antimicrobial Activity of 1% Cetylpyridinium Chloride AgainstListeriaspp. on Fish. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2010. [DOI: 10.1080/10498851003734898] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
|
23
|
Smigic N, Rajkovic A, Nielsen DS, Arneborg N, Siegumfeldt H, Devlieghere F. Survival of lactic acid and chlorine dioxide treated Campylobacter jejuni under suboptimal conditions of pH, temperature and modified atmosphere. Int J Food Microbiol 2010; 141 Suppl 1:S140-6. [PMID: 20149937 DOI: 10.1016/j.ijfoodmicro.2010.01.026] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2009] [Revised: 01/18/2010] [Accepted: 01/19/2010] [Indexed: 11/29/2022]
Abstract
As mild decontamination treatments are gaining more and more interest due to increased consumer demands for fresh foods, it is of great importance to establish the influence of decontamination treatments on the subsequent bacterial behaviour under suboptimal storage conditions. For this purpose Campylobacter jejuni cells treated with lactic acid (LA, 3% lactic acid, pH 4.0, 2 min) or chlorine dioxide (ClO(2), 20 ppm, 2 min) were inoculated in Bolton broth (pH 6.0) and incubated under 80% O(2)/20% N(2), 80% CO(2)/20% N(2), air or micro-aerophilic (10% CO(2)/85% N(2)/5% O(2)) atmosphere, at 4 degrees C during 7 days. Treatment with water served as a control. The most suppressive atmosphere for the survival of C. jejuni was O(2)-rich atmosphere, followed by air, micro-aerophilic and CO(2)-rich atmosphere. The survival of C. jejuni was dependent on the type of initial decontamination treatment, with water treated cells showing the greatest survival followed by LA and ClO(2) treated cells. Intracellular pH (pH(i)) of individual C. jejuni cells was determined using Fluorescence Ratio Imaging Microscopy (FRIM). At all tested conditions, different subpopulation of the cells could be distinguished based on their pH(i) values. The pH(i) response was independent on the surrounding atmosphere since similar distribution of the subpopulations was observed for all tested atmospheres. However, the pH(i) response was dependent on the initial decontamination treatment. The investigation of intracellular parameters gave an insight into pathogen behaviour under stressful conditions at intracellular level. The results obtained in this study highlighted the importance of combining decontamination technologies with subsequent preservation techniques to the control survival and growth of foodborne pathogens.
Collapse
Affiliation(s)
- Nada Smigic
- Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Food2Know, Ghent, Belgium
| | | | | | | | | | | |
Collapse
|
24
|
Arias LR, Yang L. Inactivation of bacterial pathogens by carbon nanotubes in suspensions. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2009; 25:3003-3012. [PMID: 19437709 DOI: 10.1021/la802769m] [Citation(s) in RCA: 113] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
In the study, we explored the antimicrobial activities of single-walled carbon nanotubes (SWNTs) and multiwalled carbon nanotubes (MWNTs) with different surface groups to bacterial pathogens, including Gram-negative vs Gram-positive species and rod-shaped vs round-shaped species. We report here for the first time that SWNTs' antimicrobial activity is buffer and concentration dependent, and the charge effect of functional groups on the surface of carbon nanotubes (CNTs) is not a critical factor. SWNTs with surface groups of -OH and -COOH exhibited extremely strong antimicrobial activity to both Gram-positive and Gram-negative bacterial cells in DI water and 0.9% NaCl solution regardless of cell shape, but they did not exhibit antimicrobial activity in PBS buffer and brain heart infusion broth. The antimicrobial activities of these two SWNTs increased with their concentration and treatment time. In DI water or 0.9% NaCl solution, SWNTs-OH and SWNTs-COOH started to show their antimicrobial activity at approximately 50 microg/mL; when their concentration increased to 200-250 microg/mL, they could inactivate 10(7) cfu/mL Salmonella cells in 15 min. The approximately 7 log reduction in viable cell count achieved by this CNTs-based method exceeded those of many reported antimicrobial methods. SWNTs-NH2 only exhibited antimicrobial activity at higher concentrations. MWNTs with surface groups of -OH, -COOH, and -NH2 did not show any significant antimicrobial activity to all tested bacterial cells in any of the tested buffers at concentrations up to 500-875 microg/mL. Formation of cell-CNTs aggregates were studied using fluorescence and electron scanning microscopes. The possible mechanism of SWNTs' antimicrobial activities was also discussed.
Collapse
Affiliation(s)
- L Renea Arias
- Biomanufacturing Research Institute and Technology Enterprise (BRITE), and Department of Pharmaceutical Sciences, North Carolina Central University, Durham, North Carolina 27707, USA
| | | |
Collapse
|
25
|
Demirkol O, Cagri-Mehmetoglu A, Qiang Z, Ercal N, Adams C. Impact of food disinfection on beneficial biothiol contents in strawberry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:10414-10421. [PMID: 18928295 DOI: 10.1021/jf802209t] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
In this study, the impact of four food disinfectants including hydrogen peroxide, free chlorine, and gaseous- and aqueous-phase ozone with industrial doses on the concentration of biothiol compounds gamma-glutamylcysteinylglycine (GSH) and cystein (CYS) in strawberry was investigated for 1, 5, 15, 30, and 60 or 120 min. Additionally, the amount of oxidized glutathione (GSSG) was analyzed for calculation of the GSH/GSSG ratio as an indicator of oxidative stress. After this treatment, thiol contents of strawberry samples were examined using high-performance liquid chromatography (HPLC) technique. According to the results of measurements, free chlorine treatment for only 60 min significantly decreased CYS content in strawberry (p < 0.05). A significant decline in the GSH/GSSG ratio was also observed when H2O2 was applied for all time intervals except for 1 min (p < 0.05). However, aqueous-phase ozone treatment did not significantly affect the thiol levels (p < 0.05). In conclusion, this study may provide optimum disinfection methods for strawberry to minimize loss of beneficial biothiols.
Collapse
Affiliation(s)
- Omca Demirkol
- Muhendislik Fakultesi, Gida Muhendisligi Bolumu, Sakarya Universitesi, Esentepe, Sakarya, Turkey.
| | | | | | | | | |
Collapse
|
26
|
Oral N, Gülmez M, Vatansever L, Güven A. Application of antimicrobial ice for extending shelf life of fish. J Food Prot 2008; 71:218-22. [PMID: 18236688 DOI: 10.4315/0362-028x-71.1.218] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
In this study, we investigated whether wild-thyme (Thymus serpyllum) hydrosol had a preserving effect against spoilage of freshwater fish. Sensorial characteristics, chemical freshness indicator contents, and microbial counts (total aerobes, psychrotrophics, Enterobacteriaceae, fecal coliform bacteria, Aeromonas spp., and Pseudomonas spp.) of whole ungutted and gutted Transcaucasian barb (Capoeta capoeta capoeta Guldenstaedt, 1772) stored on ice produced from wild-thyme hydrosol and tap water at 4 degrees C for 20 days were compared. The results did not reveal any significant (P > 0.05) differences in the microbial counts, sensorial characteristics, pH, and total volatile basic nitrogen values between gutted and ungutted groups. Sensory evaluation and microbiological and chemical analyses indicated that the storage of the fish on ice produced from wild-thyme hydrosol had a significant increase in shelf life by at least 15 to 20 days.
Collapse
Affiliation(s)
- Nebahat Oral
- Kafkas University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, 36200 Kars, Turkey.
| | | | | | | |
Collapse
|
27
|
Abstract
Contaminated food continues to be the principal vehicle for transmission of Escherichia coli O157:H7 and other Shiga toxin-producing E. coli (STEC) to humans. A large number of foods, including those associated with outbreaks (alfalfa sprouts, fresh produce, beef, and unpasteurized juices), have been the focus of intensive research studies in the past few years (2003 to 2006) to assess the prevalence and identify effective intervention and inactivation treatments for these pathogens. Recent analyses of retail foods in the United States revealed E. coli O157:H7 was present in 1.5% of alfalfa sprouts and 0.17% of ground beef but not in some other foods examined. Differences in virulence patterns (presence of both stx1 and stx2 genes versus one stx gene) have been observed among isolates from beef samples obtained at the processing plant compared with retail outlets. Research has continued to examine survival and growth of STEC in foods, with several models being developed to predict the behavior of the pathogen under a wide range of environmental conditions. In an effort to develop effective strategies to minimize contamination, several influential factors are being addressed, including elucidating the underlying mechanism for attachment and penetration of STEC into foods and determining the role of handling practices and processing operations on cross-contamination between foods. Reports of some alternative nonthermal processing treatments (high pressure, pulsed-electric field, ionizing radiation, UV radiation, and ultrasound) indicate potential for inactivating STEC with minimal alteration to sensory and nutrient characteristics. Antimicrobials (e.g., organic acids, oxidizing agents, cetylpyridinium chloride, bacteriocins, acidified sodium chlorite, natural extracts) have varying degrees of efficacy as preservatives or sanitizing agents on produce, meat, and unpasteurized juices. Multiple-hurdle or sequential intervention treatments have the greatest potential to minimize transmission of STEC in foods.
Collapse
Affiliation(s)
- Marilyn C Erickson
- Center for Food Safety, Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797, USA
| | | |
Collapse
|
28
|
|
29
|
Ozer NP, Demirci A. Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes inoculated on raw salmon fillets by pulsed UV-light treatment. Int J Food Sci Technol 2006. [DOI: 10.1111/j.1365-2621.2005.01071.x] [Citation(s) in RCA: 129] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|