1
|
Araújo A, Barbosa C, Alves MR, Romão A, Fernandes P. Implications of Pulsed Electric Field Pre-Treatment on Goat Milk Pasteurization. Foods 2023; 12:3913. [PMID: 37959032 PMCID: PMC10649232 DOI: 10.3390/foods12213913] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 10/20/2023] [Accepted: 10/23/2023] [Indexed: 11/15/2023] Open
Abstract
Goat milk is an interesting product from a nutritional and health standpoint, although its physico-chemical composition presents some technological challenges, mainly for being less stable than cow's milk at high temperatures. As pasteurization and ultra-high temperature processing are universally employed to ensure milk quality and safety, non-thermal methods, such as pulsed electric fields (PEFs), reduce the microbial load and eliminate pathogens, representing an interesting alternative for processing this product. This study demonstrates how the combined use of a PEF with short thermal processing and moderate temperature can be effective and energy-efficient in goat milk processing. A combination of thermal treatment at 63 °C after a low-intensity PEF (50 µs pulses, 3 Hz, and 10 kV·cm-1) caused the same reduction effect on the population of Listeria monocytogenes (goat's raw milk artificially spiked), as compared to a thermal treatment at 72 °C without a PEF. However, z values are significantly higher when PEF is used as a pre-treatment, suggesting that it may induce heat resistance in the survival population of L. monocytogenes. The sensitivity of L. monocytogenes to high temperatures is less pronounced in goat's milk than cow's milk, with a more pronounced impact of a PEF on lethality when combined with lower temperatures in goat's milk. The effect of a PEF on Escherichia coli viability was even more pronounced. It was also observed that thermal treatment energy needs with a PEF as a pre-treatment can be reduced by at least 50% of the total energy requirements.
Collapse
Affiliation(s)
- Alberta Araújo
- CISAS, Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo, Rua Escola Industrial e Comercial de Nun’Álvares, 4900-347 Viana do Castelo, Portugal; (A.A.); (M.R.A.); (P.F.)
- CEB—Centre of Biological Engineering, Universidade do Minho, 4710-057 Braga, Portugal
| | - Carla Barbosa
- CISAS, Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo, Rua Escola Industrial e Comercial de Nun’Álvares, 4900-347 Viana do Castelo, Portugal; (A.A.); (M.R.A.); (P.F.)
- LAQV-Requimte, Associated Laboratory for Green Chemistry—Network of Chemistry and Technology, Faculdade de Farmácia da Universidade do Porto, 4050-313 Porto, Portugal
| | - Manuel Rui Alves
- CISAS, Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo, Rua Escola Industrial e Comercial de Nun’Álvares, 4900-347 Viana do Castelo, Portugal; (A.A.); (M.R.A.); (P.F.)
| | - Alexandre Romão
- Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo, Rua Escola Industrial e Comercial de Nun’Álvares, 4900-347 Viana do Castelo, Portugal;
| | - Paulo Fernandes
- CISAS, Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo, Rua Escola Industrial e Comercial de Nun’Álvares, 4900-347 Viana do Castelo, Portugal; (A.A.); (M.R.A.); (P.F.)
| |
Collapse
|
2
|
Pulsed electric field processing as an alternative to sulfites (SO 2) for controlling saccharomyces cerevisiae involved in the fermentation of Chardonnay white wine. Food Res Int 2023; 165:112525. [PMID: 36869525 DOI: 10.1016/j.foodres.2023.112525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 01/09/2023] [Accepted: 01/21/2023] [Indexed: 01/27/2023]
Abstract
The use of sulfites (SO2) for microbial control in the winemaking process is currently being questioned due to its potential toxicity. Pulsed Electric Fields (PEF) are capable of inactivating microorganisms at low temperatures, thus avoiding the negative effects of heat on food properties. In this study, the capacity of PEF technology for the decontamination of yeasts involved in the fermentation process of Chardonnay wine from a winery was evaluated. PEF treatments at 15 kV/cm of low (65 µs, 35 kJ/kg) and higher intensity (177 µs 97 kJ/kg) were selected for evaluating the microbial stability, physicochemical and volatile composition of wine. Even with the least intense PEF-treatment, Chardonnay wine remained yeast-free during 4 months of storage without sulfites. PEF-treatments did not affect the wine's oenological parameters or its aroma during storage. This study, therefore, reveals the potential of PEF technology as an alternative to sulfites for the microbiological stabilization of wine.
Collapse
|
3
|
Zare F, Ghasemi N, Bansal N, Hosano H. Advances in pulsed electric stimuli as a physical method for treating liquid foods. Phys Life Rev 2023; 44:207-266. [PMID: 36791571 DOI: 10.1016/j.plrev.2023.01.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Accepted: 01/28/2023] [Indexed: 02/05/2023]
Abstract
There is a need for alternative technologies that can deliver safe and nutritious foods at lower costs as compared to conventional processes. Pulsed electric field (PEF) technology has been utilised for a plethora of different applications in the life and physical sciences, such as gene/drug delivery in medicine and extraction of bioactive compounds in food science and technology. PEF technology for treating liquid foods involves engineering principles to develop the equipment, and quantitative biochemistry and microbiology techniques to validate the process. There are numerous challenges to address for its application in liquid foods such as the 5-log pathogen reduction target in food safety, maintaining the food quality, and scale up of this physical approach for industrial integration. Here, we present the engineering principles associated with pulsed electric fields, related inactivation models of microorganisms, electroporation and electropermeabilization theory, to increase the quality and safety of liquid foods; including water, milk, beer, wine, fruit juices, cider, and liquid eggs. Ultimately, we discuss the outlook of the field and emphasise research gaps.
Collapse
Affiliation(s)
- Farzan Zare
- School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia; School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
| | - Negareh Ghasemi
- School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
| | - Hamid Hosano
- Biomaterials and Bioelectrics Department, Institute of Industrial Nanomaterials, Kumamoto University, Kumamoto 860-8555, Japan.
| |
Collapse
|
4
|
Delso C, Berzosa A, Sanz J, Álvarez I, Raso J. Microbial Decontamination of Red Wine by Pulsed Electric Fields (PEF) after Alcoholic and Malolactic Fermentation: Effect on Saccharomyces cerevisiae, Oenococcus oeni, and Oenological Parameters during Storage. Foods 2023; 12:foods12020278. [PMID: 36673367 PMCID: PMC9858141 DOI: 10.3390/foods12020278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 12/31/2022] [Accepted: 01/04/2023] [Indexed: 01/11/2023] Open
Abstract
New techniques are required to replace the use of sulfur dioxide (SO2) or of sterilizing filtration in wineries, due to those methods' drawbacks. Pulsed electric fields (PEF) is a technology capable of inactivating microorganisms at low temperatures in a continuous flow with no detrimental effect on food properties. In the present study, PEF technology was evaluated for purposes of microbial decontamination of red wines after alcoholic and malolactic fermentation, respectively. PEF combined with SO2 was evaluated in terms of microbial stability and physicochemical parameters over a period of four months. Furthermore, the effect of PEF on the sensory properties of red wine was compared with the sterilizing filtration method. Results showed that up to 4.0 Log10 cycles of S. cerevisiae and O. oeni could be eradicated by PEF and sublethal damages and a synergetic effect with SO2 were also observed, respectively. After 4 months, wine treated by PEF after alcoholic fermentation was free of viable yeasts; and less than 100 CFU/mL of O. oeni cells were viable in PEF-treated wine added with 20 ppm of SO2 after malolactic fermentation. No detrimental qualities were found, neither in terms of oenological parameters, nor in the sensory parameters of wines subjected to PEF after storage time.
Collapse
Affiliation(s)
| | | | | | | | - Javier Raso
- Correspondence: ; Tel.: +34-976762675; Fax: +34-976761590
| |
Collapse
|
5
|
Yildiz S, Shin GY, Franco BG, Tang J, Sablani S, Barbosa-Cánovas GV. Equivalent processing for pasteurization of a pineapple juice-coconut milk blend by selected nonthermal technologies. J Food Sci 2023; 88:403-416. [PMID: 36477936 DOI: 10.1111/1750-3841.16403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 10/30/2022] [Accepted: 11/11/2022] [Indexed: 12/12/2022]
Abstract
Identifying equivalent processing conditions is critical for the relevant comparison of food quality attributes. This study investigates equivalent processes for at least 5-log reduction of Escherichia coli and Listeria innocua in pineapple juice-coconut milk (PC) blends by high-pressure processing (HPP), pulsed electric fields (PEF), and ultrasound (US) either alone or combined with other preservation factors (pH, nisin, and/or heat). The two blends (pH 4 and 5) and coconut milk (pH 7) as a reference were subjected to HPP at 300-600 MPa, 20°C for 0.5-30 min; PEF at an electric field strength of 10-21 kV/cm, 40°C for 24 µs; and US at 120 µm amplitude, 25 or 45°C for 6 or 10 min. At least a 5-log reduction of E. coli was achieved at pH 4 by HPP at 400 MPa, 20°C for 1 min; PEF at 21 kV/cm, 235 Hz, 40°C for 24 µs; and US at 120 µm, 45°C for 6 min. As L. innocua showed greater resistance, a synergistic lethal effect was provided at pH 4 by HPP with 75 ppm nisin at 600 MPa, 20°C for 5 min; PEF with 50 ppm nisin at 18 kV/cm, 588 Hz, 40°C for 24 µs; and US at 45°C, 120 µm for 10 min. The total soluble solids (11.2-12.4°Bx), acidity (0.47%-0.51% citric acid), pH (3.91-4.16), and viscosity (3.55 × 10-3 -4.0 × 10-3 Pa s) were not significantly affected under the identified equivalent conditions. HPP was superior to PEF and US, achieving higher ascorbic acid retention and lower color difference in PC blend compared to the untreated sample.
Collapse
Affiliation(s)
- Semanur Yildiz
- Department of Food Engineering, Sakarya University, Serdivan, Sakarya, Turkey
| | - Ga Young Shin
- Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA.,Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
| | - Beatriz Gonçalves Franco
- Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA.,Department of Food Engineering, University of Sao Paulo, Sao Paulo, Brazil
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
| | - Shyam Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
| | - Gustavo V Barbosa-Cánovas
- Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA.,Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
| |
Collapse
|
6
|
Single-staining flow cytometry approach using SYTOX™ green to describe electroporation effects on Escherichia coli. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108488] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
7
|
Effect of Pulsed Electric Field (PEF) on Bacterial Viability and Whey Protein in the Processing of Raw Milk. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112311281] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
There is growing concern regarding the nutritional value of processed food products. Although thermal pasteurization, used in food processing, is a safe method and is widely applied in the food industry, food products lack quality and nutritional value because of the high temperatures used during pasteurization. In this study, the effect of pulsed electric field (PEF) processing on whey protein content and bacterial viability in raw milk was evaluated by changing the PEF strength and number of pulses. For comparison, traditional pasteurization techniques, such as low-temperature long-time (LTLT), ultra-high temperature (UHT), and microfiltration (MF), were also tested for total whey protein content, bacterial activity, and coliforms. We found that, after treatment with PEF, a significant decrease in total bacterial viability of 2.43 log and coliforms of 0.9 log was achieved, although undenatured whey protein content was not affected at 4.98 mg/mL. While traditional pasteurization techniques showed total bacterial inactivation, they were detrimental for whey protein content: β-lactoglobulin was not detected using HPLC in samples treated with UHT. LTLT treatment led to a significant decrease of 75% in β-lactoglobulin concentration; β-lactoglobulin content in milk samples treated with MF was the lowest compared to LTLT and UHT pasteurization, and ~10% and 27% reduction was observed.
Collapse
|
8
|
Recovery and virulence factors of sublethally injured Staphylococcus aureus after ohmic heating. Food Microbiol 2021; 102:103899. [PMID: 34809931 DOI: 10.1016/j.fm.2021.103899] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 08/20/2021] [Accepted: 09/09/2021] [Indexed: 11/22/2022]
Abstract
Ohmic heating (OH) is an alternative thermal processing technique, which is widely used to pasteurize or sterilize food. However, sublethally injured Staphylococcus aureus induced by OH is a great concern to food safety. The recovery of injured S. aureus by OH and virulence factor changes during recovery were investigated in this study. The liquid media (phosphate-buffered saline, buffered peptone water and nutrient broth (NB)), temperature (4, 25 and 37 °C) and pH (6.0, 7.2 and 8.0) influenced the recovery rate and the injured cells completely repaired in NB at 37 °C, pH 7.2 with the shortest time of 2 h. The biofilm formation ability, mannitol fermentation, hemolysis, and coagulase activities decreased in injured S. aureus and recovered during repair process. Quantitative real-time PCR showed the expression of sek, clfB and lukH involved in virulence factors increased during recovery. The results indicated that the virulence factors of injured S. aureus recovered after repair.
Collapse
|
9
|
Photoactivated Carbon Dots for Inactivation of Foodborne Pathogens Listeria and Salmonella. Appl Environ Microbiol 2021; 87:e0104221. [PMID: 34550755 DOI: 10.1128/aem.01042-21] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
Foodborne pathogens have long been recognized as major challenges for the food industry and repeatedly implicated in food product recalls and outbreaks of foodborne diseases. This study demonstrated the application of a recently discovered class of visible-light-activated carbon-based nanoparticles, namely, carbon dots (CDots), for photodynamic inactivation of foodborne pathogens. The results demonstrated that CDots were highly effective in the photoinactivation of Listeria monocytogenes in suspensions and on stainless steel surfaces. However, it was much less effective for Salmonella cells, but treatments with higher CDot concentrations and longer times were still able to inactivate Salmonella cells. The mechanistic implications of the observed different antibacterial effects on the two types of cells were assessed, and the associated generation of intracellular reactive oxygen species (ROS), the resulting lipid peroxidation, and the leakage of nucleic acid and proteins from the treated cells were analyzed, with the results collectively suggesting CDots as a class of promising photodynamic inactivation agents for foodborne pathogens. IMPORTANCE Foodborne infectious diseases have long been recognized as major challenges in public health. Contaminations of food processing facilities and equipment with foodborne pathogens occur often. There is a critical need for new tools/approaches to control the pathogens and prevent such contaminations in food processing facilities and other settings. This study reports a newly established antimicrobial nanomaterials platform, CDots coupled with visible/natural light, for effective and efficient inactivation of representative foodborne bacterial pathogens. The study will contribute to promoting the practical application of CDots as a new class of promising nanomaterial-based photodynamic inactivation agents for foodborne pathogens.
Collapse
|
10
|
Zand E, Schottroff F, Steinacker E, Mae-Gano J, Schoenher C, Wimberger T, Wassermann KJ, Jaeger H. Advantages and limitations of various treatment chamber designs for reversible and irreversible electroporation in life sciences. Bioelectrochemistry 2021; 141:107841. [PMID: 34098460 DOI: 10.1016/j.bioelechem.2021.107841] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 05/06/2021] [Accepted: 05/07/2021] [Indexed: 01/25/2023]
Abstract
The fundamental mechanisms of pulsed electric fields on biological cells are not yet fully elucidated, though it is apparent that membrane electroporation plays a crucial role. Little is known about treatment-chamber-specific effects, and systematic studies are scarce. Thus, the present study evaluates the (dis-)advantages of various treatment chamber designs for liquid applications at differing scales. Three chambers, namely parallel plate microfluidic (V̇: 0.1 ml/min; titanium electrodes), co-linear meso (V̇: 5.0 ml/min; stainless steel electrodes), and co-linear macro (V̇: 83.3 ml/min; stainless steel electrodes) chambers, were studied. Electroporation effects on Escherichia coli in media with 0.1-10.0 mS/cm were evaluated by plate counts and flow cytometry at 8, 16, and 20 kV/cm. For the microfluidic chamber, predominantly irreversible electroporation (2.5 logs10 reductions) was seen at 0.1 mS/cm, while high irreversible electroporation (4.2 logs10 reductions) at 10.0 mS/cm was observed for the macro chamber. The meso chamber indicated a similar trend towards increased conductivity, even though only low inactivation levels were present. Variation in conductivity and electrode configuration or area likely induces effects resulting in distinct electroporation levels, as observed for the micro and macro chamber. Suitable application scenarios, depending on targeted electroporation effects, were suggested.
Collapse
Affiliation(s)
- Elena Zand
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria.
| | - Felix Schottroff
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria; BOKU Core Facility Food & Bio Processing, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria.
| | - Elisabeth Steinacker
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| | - Jennifer Mae-Gano
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| | - Christoph Schoenher
- Institute of Sanitary Engineering and Water Pollution Control, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| | - Terje Wimberger
- Health & Environment Department, AIT Austrian Institute of Technology GmbH, Vienna, Austria
| | - Klemens J Wassermann
- Health & Environment Department, AIT Austrian Institute of Technology GmbH, Vienna, Austria
| | - Henry Jaeger
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| |
Collapse
|
11
|
Inactivation and recovery of Staphylococcus aureus in milk, apple juice and broth treated with ohmic heating. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110545] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
12
|
Soni A, Oey I, Silcock P, Ross IK, Bremer PJ. Effect of pulsed electric field with moderate heat (80°C) on inactivation, thermal resistance and differential gene expression in B. cereusspores. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14503] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Aswathi Soni
- Department of Food Science University of Otago Dunedin New Zealand
- AgResearch Palmerston North New Zealand
| | - Indrawati Oey
- Department of Food Science University of Otago Dunedin New Zealand
- Riddet Institute Palmerston North New Zealand
| | - Patrick Silcock
- Department of Food Science University of Otago Dunedin New Zealand
| | - Ian K. Ross
- Department of Food Science University of Otago Dunedin New Zealand
| | - Phil J. Bremer
- Department of Food Science University of Otago Dunedin New Zealand
- New Zealand Food Safety Science Research Centre Palmerston North New Zealand
| |
Collapse
|
13
|
Schottroff F, Knappert J, Eppmann P, Krottenthaler A, Horneber T, McHardy C, Rauh C, Jaeger H. Development of a Continuous Pulsed Electric Field (PEF) Vortex-Flow Chamber for Improved Treatment Homogeneity Based on Hydrodynamic Optimization. Front Bioeng Biotechnol 2020; 8:340. [PMID: 32426339 PMCID: PMC7203427 DOI: 10.3389/fbioe.2020.00340] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Accepted: 03/27/2020] [Indexed: 11/13/2022] Open
Abstract
Pulsed electric fields (PEF) treatment is an effective process for preservation of liquid products in food and biotechnology at reduced temperatures, by causing electroporation. It may contribute to increase retention of heat-labile constituents with similar or enhanced levels of microbial inactivation, compared to thermal processes. However, especially continuous PEF treatments suffer from inhomogeneous treatment conditions. Typically, electric field intensities are highest at the inner wall of the chamber, where the flow velocity of the treated product is lowest. Therefore, inhomogeneities of the electric field within the treatment chamber and associated inhomogeneous temperature fields emerge. For this reason, a specific treatment chamber was designed to obtain more homogeneous flow properties inside the treatment chamber and to reduce local temperature peaks, therefore increasing treatment homogeneity. This was accomplished by a divided inlet into the chamber, consequently generating a swirling flow (vortex). The influence of inlet angles on treatment homogeneity was studied (final values: radial angle α = 61°; axial angle β = 98°), using computational fluid dynamics (CFD). For the final design, the vorticity, i.e., the intensity of the fluid rotation, was the lowest of the investigated values in the first treatment zone (1002.55 1/s), but could be maintained for the longest distance, therefore providing an increased mixing and most homogeneous treatment conditions. The new design was experimentally compared to a conventional co-linear setup, taking into account inactivation efficacy of Microbacterium lacticum as well as retention of heat-sensitive alkaline phosphatase (ALP). Results showed an increase in M. lacticum inactivation (maximum Δlog of 1.8 at pH 7 and 1.1 at pH 4) by the vortex configuration and more homogeneous treatment conditions, as visible by the simulated temperature fields. Therefore, the new setup can contribute to optimize PEF treatment conditions and to further extend PEF applications to currently challenging products.
Collapse
Affiliation(s)
- Felix Schottroff
- Institute of Food Technology, Department of Food Science and Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| | - Justus Knappert
- Institute of Food Technology and Food Chemistry, Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, Berlin, Germany
| | - Pauline Eppmann
- Institute of Food Technology and Food Chemistry, Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, Berlin, Germany
| | - Anna Krottenthaler
- Institute of Food Technology, Department of Food Science and Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| | - Tobias Horneber
- Institute of Food Technology and Food Chemistry, Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, Berlin, Germany
| | - Christopher McHardy
- Institute of Food Technology and Food Chemistry, Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, Berlin, Germany
| | - Cornelia Rauh
- Institute of Food Technology and Food Chemistry, Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, Berlin, Germany
| | - Henry Jaeger
- Institute of Food Technology, Department of Food Science and Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| |
Collapse
|
14
|
Wu D, Forghani F, Daliri EBM, Li J, Liao X, Liu D, Ye X, Chen S, Ding T. Microbial response to some nonthermal physical technologies. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.11.012] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
15
|
Martínez-Moreno OG, Anaya-Esparza LM, Sánchez-Burgos JA, Meza-Espinoza L, Pérez-Larios A, Bojorquez-Quintal JE, Montalvo-González E. Effect of vacuum-thermosonication on the inactivation of Escherichia coli, Staphylococcus aureus, polyphenol oxidase and the quality parameters of soursop puree. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102255] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
16
|
Effect of TiO 2-ZnO-MgO Mixed Oxide on Microbial Growth and Toxicity against Artemia salina. NANOMATERIALS 2019; 9:nano9070992. [PMID: 31295802 PMCID: PMC6669554 DOI: 10.3390/nano9070992] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/22/2019] [Revised: 07/04/2019] [Accepted: 07/08/2019] [Indexed: 12/11/2022]
Abstract
Mixed oxide nanoparticles (MONs, TiO2–ZnO–MgO) obtained by the sol-gel method were characterized by transmission electron microscopy, (TEM, HRTEM, and SAED) and thermogravimetric analysis (TGA/DTGA–DTA). Furthermore, the effect of MONs on microbial growth (growth profiling curve, lethal and sublethal effect) of Escherichia coli, Salmonella paratyphi, Staphylococcus aureus and Listeria monocytogenes, as well as the toxicity against Artemia salina by the lethal concentration test (LC50) were evaluated. MONs exhibited a near-spherical in shape, polycrystalline structure and mean sizes from 17 to 23 nm. The thermal analysis revealed that the anatase phase of MONs is completed around 480–500 °C. The normal growth of all bacteria tested is affected by the MONs presence compared with the control group. MONs also exhibited a reduction on the plate count from 0.58 to 2.10 log CFU/mL with a sublethal cell injury from 17 to 98%. No significant toxicity within 24 h was observed on A. salina. A bacteriostatic effect of MONs on bacteria was evidenced, which was strongly influenced by the type of bacteria, as well as no toxic effects (LC50 >1000 mg/L; TiO2–ZnO (5%)–MgO (5%)) on A. salina were detected. This study demonstrates the potential of MONs for industrial applications.
Collapse
|
17
|
Wan Z, Pankaj S, Mosher C, Keener KM. Effect of high voltage atmospheric cold plasma on inactivation of Listeria innocua on Queso Fresco cheese, cheese model and tryptic soy agar. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.096] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
|
18
|
Sanz-Puig M, Velázquez-Moreira A, Torres C, Guerrero-Beltrán JÁ, Cunha LM, Martinez A, Rodrigo D. Resistance changes in Salmonella enterica serovar Typhimurium treated by High Hydrostatic Pressure and Pulsed Electric Fields and assessment of virulence changes by using Caenorhabditis elegans as a test organism. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.04.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
19
|
|
20
|
Schottroff F, Fröhling A, Zunabovic-Pichler M, Krottenthaler A, Schlüter O, Jäger H. Sublethal Injury and Viable but Non-culturable (VBNC) State in Microorganisms During Preservation of Food and Biological Materials by Non-thermal Processes. Front Microbiol 2018; 9:2773. [PMID: 30515140 PMCID: PMC6255932 DOI: 10.3389/fmicb.2018.02773] [Citation(s) in RCA: 83] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2018] [Accepted: 10/29/2018] [Indexed: 11/13/2022] Open
Abstract
The viable but non-culturable (VBNC) state, as well as sublethal injury of microorganisms pose a distinct threat to food safety, as the use of traditional, culture-based microbiological analyses might lead to an underestimation or a misinterpretation of the product's microbial status and recovery phenomena of microorganisms may occur. For thermal treatments, a large amount of data and experience is available and processes are designed accordingly. In case of innovative inactivation treatments, however, there are still several open points with relevance for the investigation of inactivation mechanisms as well as for the application and validation of the preservation processes. Thus, this paper presents a comprehensive compilation of non-thermal preservation technologies, i.e., high hydrostatic pressure (HHP), pulsed electric fields (PEFs), pulsed light (PL), and ultraviolet (UV) radiation, as well as cold plasma (CP) treatments. The basic technological principles and the cellular and molecular mechanisms of action are described. Based on this, appropriate analytical methods are outlined, i.e., direct viable count, staining, and molecular biological methods, in order to enable the differentiation between viable and dead cells, as well as the possible occurrence of an intermediate state. Finally, further research needs are outlined.
Collapse
Affiliation(s)
- Felix Schottroff
- Institute of Food Technology, University of Natural Resources and Life Sciences, Vienna, Austria
| | - Antje Fröhling
- Quality and Safety of Food and Feed, Leibniz Institute for Agricultural Engineering and Bioeconomy, Potsdam, Germany
| | | | - Anna Krottenthaler
- Institute of Food Technology, University of Natural Resources and Life Sciences, Vienna, Austria
| | - Oliver Schlüter
- Quality and Safety of Food and Feed, Leibniz Institute for Agricultural Engineering and Bioeconomy, Potsdam, Germany
| | - Henry Jäger
- Institute of Food Technology, University of Natural Resources and Life Sciences, Vienna, Austria
| |
Collapse
|
21
|
|
22
|
Fernández A, Cebrián G, Álvarez-Ordóñez A, Prieto M, Bernardo A, López M. Influence of acid and low-temperature adaptation on pulsed electric fields resistance of Enterococcus faecium in media of different pH. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.12.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
23
|
Abstract
The influence of temperature (7-43 °C), pH (3.5-7.0) and ethanol concentration (6-25%) on PEFinduced autolysis and the release of mannose from Saccharomyces cerevisiae was investigated. Changes in the release of intracellular compounds absorbing at 260 nm and 280 nm depended on storage conditions and differed among untreated and PEF-treated cells. For untreated cells, the increase of the Abs260 and Abs280 values during 3 weeks of storage was very low when incubated in media of different pH, different ethanol concentrations, or at 7° and 25 °C. Conversely, Abs260 and Abs280 values progressively increased for PEF-treated cells stored under the same conditions. Although the PEF treatment intensity was the same in all cases, the amount of intracellular material released depended on incubation conditions. Except for cells stored at 43 °C, for which the concentration of mannose in the media after 21 days was around 90 mg L-1, the amount of mannose released from untreated cells after 21 days of storage was lower than 60 mg L-1 under all other conditions assayed. After the same incubation time, the amount of mannose released from PEF treated cells ranged from 80 mg L-1, when they were stored in media with 25% ethanol, to 190 mg L-1 when they were stored at 43 °C. Interaction among assayed factors affecting mannose release was investigated in a medium containing 10% ethanol (v/v) and pH 3.5 for 21 days. Although the interaction of both factors delayed mannose release, the medium containing PEF-treated yeasts had approximately twice the amount of mannoproteins as those containing untreated yeasts.
Collapse
|
24
|
Surface decontamination of eggshells by using non-thermal atmospheric plasma. Int J Food Microbiol 2017; 266:267-273. [PMID: 29274482 DOI: 10.1016/j.ijfoodmicro.2017.12.021] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2017] [Revised: 12/08/2017] [Accepted: 12/17/2017] [Indexed: 11/22/2022]
Abstract
In this study, the possibility of using an effective short time non-thermal plasma (NTP) treatment to inactivate Salmonella enterica serovar Enteritidis on eggshell surface was investigated. The eggshells were artificially contaminated with S. Enteritidis at an initial concentration of 107cfu/egg and then treated with an atmospheric pressure plasma jet by using air as process gas under different experimental settings with various frequencies (20-25kHz) and reference voltages (100-80%), exposure times (60-120s), distances from plasma jet (15 or 40mm) and gas flow rates (2000-3000L/h). The best result was obtained at maximum plasma power of 655W (25kHz-100% V), where S. Enteritidis concentration on egg surface was reduced below the detection limit (102cfu/egg) after 120s of treatment. The temperature remained below 35°C after all plasma treatments in order to minimize the risk of egg quality alterations. Specific measurements demonstrated that there were no negative effects on egg quality after NTP treatment. The effect of plasma process on the egg cuticle was demonstrated by using scanning electron microscopy.
Collapse
|
25
|
Liao X, Xuan X, Li J, Suo Y, Liu D, Ye X, Chen S, Ding T. Bactericidal action of slightly acidic electrolyzed water against Escherichia coli and Staphylococcus aureus via multiple cell targets. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.03.050] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
26
|
High voltage atmospheric cold plasma treatment of refrigerated chicken eggs for control of Salmonella Enteritidis contamination on egg shell. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.10.051] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
27
|
Anaya-Esparza LM, Velázquez-Estrada RM, Roig AX, García-Galindo HS, Sayago-Ayerdi SG, Montalvo-González E. Thermosonication: An alternative processing for fruit and vegetable juices. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.11.020] [Citation(s) in RCA: 122] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
28
|
Comparison of pulsed corona plasma and pulsed electric fields for the decontamination of water containing Legionella pneumophila as model organism. Bioelectrochemistry 2016; 112:83-90. [DOI: 10.1016/j.bioelechem.2016.05.006] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2015] [Revised: 02/27/2016] [Accepted: 05/20/2016] [Indexed: 01/09/2023]
|
29
|
Latorre E, Pradilla A, Chueca B, Pagán R, Layunta E, Alcalde AI, Mesonero JE. Listeria monocytogenes Inhibits Serotonin Transporter in Human Intestinal Caco-2 Cells. MICROBIAL ECOLOGY 2016; 72:730-739. [PMID: 27488594 PMCID: PMC5023727 DOI: 10.1007/s00248-016-0809-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/04/2015] [Accepted: 06/23/2016] [Indexed: 06/06/2023]
Abstract
Listeria monocytogenes is a Gram-positive bacterium that can cause a serious infection. Intestinal microorganisms have been demonstrated to contribute to intestinal physiology not only through immunological responses but also by modulating the intestinal serotonergic system. Serotonin (5-HT) is a neuromodulator that is synthesized in the intestinal epithelium and regulates the whole intestinal physiology. The serotonin transporter (SERT), located in enterocytes, controls intestinal 5-HT availability and therefore serotonin's effects. Infections caused by L. monocytogenes are well described as being due to the invasion of intestinal epithelial cells; however, the effect of L. monocytogenes on the intestinal epithelium remains unknown. The main aim of this work, therefore, was to study the effect of L. monocytogenes on SERT. Caco2/TC7 cell line was used as an enterocyte-like in vitro model, and SERT functional and molecular expression assays were performed. Our results demonstrate that living L. monocytogenes inhibits serotonin uptake by reducing SERT expression at the brush border membrane. However, neither inactivated L. monocytogenes nor soluble metabolites were able to affect SERT. The results also demonstrate that L. monocytogenes yields TLR2 and TLR10 transcriptional changes in intestinal epithelial cells and suggest that TLR10 is potentially involved in the inhibitory effect observed on SERT. Therefore, L. monocytogenes, through TLR10-mediated SERT inhibition, may induce increased intestinal serotonin availability and potentially contributing to intestinal physiological changes and the initiation of the inflammatory response.
Collapse
Affiliation(s)
- E Latorre
- Departamento Farmacología y Fisiología, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón (IIS), Universidad de Zaragoza, Zaragoza, Spain.
- RNA-Mediated Mechanisms of Disease, Institute of Biomedical and Clinical Sciences, University of Exeter Medical School, Exeter, UK.
| | - A Pradilla
- Departamento Farmacología y Fisiología, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón (IIS), Universidad de Zaragoza, Zaragoza, Spain
| | - B Chueca
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Zaragoza, Spain
- Instituto Agroalimentario de Aragón - IA2, Universidad de Zaragoza - CITA, Zaragoza, Spain
| | - R Pagán
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Zaragoza, Spain
- Instituto Agroalimentario de Aragón - IA2, Universidad de Zaragoza - CITA, Zaragoza, Spain
| | - E Layunta
- Departamento Farmacología y Fisiología, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón (IIS), Universidad de Zaragoza, Zaragoza, Spain
- Instituto Agroalimentario de Aragón - IA2, Universidad de Zaragoza - CITA, Zaragoza, Spain
| | - A I Alcalde
- Departamento Farmacología y Fisiología, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón (IIS), Universidad de Zaragoza, Zaragoza, Spain
- Instituto Agroalimentario de Aragón - IA2, Universidad de Zaragoza - CITA, Zaragoza, Spain
| | - J E Mesonero
- Departamento Farmacología y Fisiología, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón (IIS), Universidad de Zaragoza, Zaragoza, Spain
- Instituto Agroalimentario de Aragón - IA2, Universidad de Zaragoza - CITA, Zaragoza, Spain
| |
Collapse
|
30
|
Espina L, García-Gonzalo D, Pagán R. Detection of Thermal Sublethal Injury in Escherichia coli via the Selective Medium Plating Technique: Mechanisms and Improvements. Front Microbiol 2016; 7:1376. [PMID: 27625649 PMCID: PMC5003818 DOI: 10.3389/fmicb.2016.01376] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2016] [Accepted: 08/19/2016] [Indexed: 12/27/2022] Open
Abstract
In food preservation, the synergistic combination of different technologies aims to maximize the total lethality of the process and minimize the intensity of each hurdle. This is especially the case when at least one of the treatments can cause sublethal (reparable) injury in a great proportion of the population, so that sublethally injured cells can end up being entirely inactivated by the other hurdle(s). The selective medium plating technique (SMPT) is extensively used to enumerate bacterial sublethal injury after inimical treatments, being sodium chloride added to the recovery medium to detect damaged bacterial envelopes. However, little work has been done to explain the reasons for the inability of sublethally injured cells to outgrow in selective agar media, whereas they are able to grow in non-selective agar. In the present paper, the performance of SMPT on Escherichia coli cells after heat treatments is explored by applying different selective agents in the recovery media, using mutants lacking factors involved in osmoregulation, and also by examining the integrity of the cytoplasmic membrane. In view of the results, the possibility of a specific toxic effect of Na+ as the main mechanism under SMPT was discarded, since the same level of sublethal injury was detected using KCl instead of NaCl. The synthesis of the osmoprotectant trehalose determined the maximum osmotolerance of intact cells to the selective agents, but was not crucial in the quantification of sublethal injury. Moreover, for the first time, the extent of sublethal injury detected via SMPT was directly correlated with the physical loss of integrity of the cell membrane in 99.999% of the initial population. This was achieved through statistical analysis of flow cytometry data using propidium iodide-exclusion technique when that dye was added before thermal treatments. The present work confirms the adequacy of SMPT as a tool for detecting the occurrence and quantity of sublethally injured cells after thermal treatments and thus, for efficiently designing the combination of heat with other preservation techniques. We also propose the study of statistical analysis from flow cytometry data for a more rapid quantification of bacterial sublethal injury in a broad detection range.
Collapse
Affiliation(s)
- Laura Espina
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón - IA2, CITA-Universidad de Zaragoza Zaragoza, Spain
| | - Diego García-Gonzalo
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón - IA2, CITA-Universidad de Zaragoza Zaragoza, Spain
| | - Rafael Pagán
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón - IA2, CITA-Universidad de Zaragoza Zaragoza, Spain
| |
Collapse
|
31
|
Qian J, Zhou C, Ma H, Li S, Yagoub AEA, Abdualrahman MAY. Biological Effect and Inactivation Mechanism of Bacillus subtilis Exposed to Pulsed Magnetic Field: Morphology, Membrane Permeability and Intracellular Contents. FOOD BIOPHYS 2016. [DOI: 10.1007/s11483-016-9442-7] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
32
|
Cebrián G, Mañas P, Condón S. Comparative Resistance of Bacterial Foodborne Pathogens to Non-thermal Technologies for Food Preservation. Front Microbiol 2016; 7:734. [PMID: 27242749 PMCID: PMC4873515 DOI: 10.3389/fmicb.2016.00734] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2016] [Accepted: 05/02/2016] [Indexed: 11/13/2022] Open
Abstract
In this paper the resistance of bacterial foodborne pathogens to manosonication (MS), pulsed electric fields (PEFs), high hydrostatic pressure (HHP), and UV-light (UV) is reviewed and compared. The influence of different factors on the resistance of bacterial foodborne pathogens to these technologies is also compared and discussed. Only results obtained under harmonized experimental conditions have been considered. This has allowed us to establish meaningful comparisons and draw significant conclusions. Among the six microorganisms here considered, Staphyloccocus aureus is the most resistant foodborne pathogen to MS and HHP and Listeria monocytogenes to UV. The target microorganism of PEF would change depending on the treatment medium pH. Thus, L. monocytogenes is the most PEF resistant microorganism at neutral pH but Gram-negatives (Escherichia coli, Salmonella spp., Cronobacter sakazakii, Campylobacter jejuni) would display a similar or even higher resistance at acidic pH. It should be noted that, in acidic products, the baroresistance of some E. coli strains would be comparable to that of S. aureus. The factors affecting the resistance of bacterial foodborne pathogens, as well as the magnitude of the effect, varied depending on the technology considered. Inter- and intra-specific differences in microbial resistance to PEF and HHP are much greater than to MS and UV. Similarly, both the pH and aw of the treatment medium highly condition microbial resistance to PEF and HHP but no to MS or UV. Growth phase also drastically affected bacterial HHP resistance. Regarding UV, the optical properties of the medium are, by far, the most influential factor affecting its lethal efficacy. Finally, increasing treatment temperature leads to a significant increase in lethality of the four technologies, what opens the possibility of the development of combined processes including heat. The appearance of sublethally damaged cells following PEF and HHP treatments could also be exploited in order to design combined processes. Further work would be required in order to fully elucidate the mechanisms of action of these technologies and to exhaustively characterize the influence of all the factors acting before, during, and after treatment. This would be very useful in the areas of process optimization and combined process design.
Collapse
Affiliation(s)
| | | | - Santiago Condón
- Tecnología de los Alimentos, Facultad de Veterinaria de Zaragoza, Instituto Agroalimentario de Aragón – IA2 – (Universidad de Zaragoza-CITA), ZaragozaSpain
| |
Collapse
|
33
|
Impact of Moderate Heat, Carvacrol, and Thymol Treatments on the Viability, Injury, and Stress Response of Listeria monocytogenes. BIOMED RESEARCH INTERNATIONAL 2015; 2015:548930. [PMID: 26539510 PMCID: PMC4619816 DOI: 10.1155/2015/548930] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/22/2015] [Accepted: 06/11/2015] [Indexed: 11/18/2022]
Abstract
The microbial safety and stability of minimally processed foods are based on the application of combined preservative factors. Since microorganisms are able to develop adaptive networks to survive under conditions of stress, food safety may be affected, and therefore understanding of stress adaptive mechanisms plays a key role in designing safe food processing conditions. In the present study, the viability and the sublethal injury of Listeria monocytogenes exposed to moderate heat (55 °C) and/or essential oil compounds (carvacrol and thymol, 0.3 mM) treatments were studied. Synergistic effects were obtained when combining mild heat (55 °C) with one or both essential oil compounds, leading to inactivation kinetics values three to four times lower than when using heat alone. All the treatments applied caused some injury in the population. The injury levels ranged from around 20% of the surviving population under the mildest conditions to more than 99.99% under the most stringent conditions. Protein extracts of cells exposed to these treatments were analysed by two-dimensional gel electrophoresis. The results obtained revealed that stressed cells exhibited differential protein expression to control cells. The proteins upregulated under these stressing conditions were implicated, among other functions, in stress response, metabolism, and protein refolding.
Collapse
|
34
|
Park SH, Kang DH. Combination treatment of chlorine dioxide gas and aerosolized sanitizer for inactivating foodborne pathogens on spinach leaves and tomatoes. Int J Food Microbiol 2015; 207:103-8. [DOI: 10.1016/j.ijfoodmicro.2015.04.044] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2014] [Revised: 04/24/2015] [Accepted: 04/27/2015] [Indexed: 10/23/2022]
|
35
|
Transcriptomic analysis of Escherichia coli MG1655 cells exposed to pulsed electric fields. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2014.09.003] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
36
|
Bi X, Wang Y, Zhao F, Sun Z, Hu X, Liao X. Sublethal injury and recovery of Escherichia coli O157:H7 by high pressure carbon dioxide. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.10.014] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
37
|
Walkling-Ribeiro M, Anany H, Griffiths MW. Effect of heat-assisted pulsed electric fields and bacteriophage on enterohemorrhagic Escherichia coli O157:H7. Biotechnol Prog 2014; 31:110-8. [PMID: 25376158 DOI: 10.1002/btpr.2014] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2014] [Revised: 10/28/2014] [Indexed: 01/21/2023]
Abstract
Pulsed electric fields (PEF), heat-assisted PEF (H-PEF), and virulent bacteriophage (VP) are non-thermal techniques for pathogen inactivation in liquids that were investigated individually, and in combination (PEF/VP, H-PEF/VP) to control enterohemorrhagic Escherichia coli (EHEC) O157:H7 in Luria-Bertani broth (LBB) and Ringer's solution (RS). Treated cells were subsequently incubated at refrigeration (4°C) and temperature-abuse conditions (12°C) for 5 days. When EHEC cells grown in LBB were subjected to non-thermal processing and subsequently stored at 12°C for 5 days, reductions in count of between 0.1 and 0.6 log cycles were observed and following storage at 4°C the decrease in counts varied between 0.2 and 1.1 log10 . For bacteria cells suspended in RS values ranged from 0.1 to ≥3.9 log cycles at both storage temperatures. The most effective treatments were H-PEF and H-PEF/VP, both producing a >3.4 log cycle reduction of cells suspended in non-nutrient RS. Analysis of EHEC recovery on selective and non-selective media indicated no occurrence of sub-lethal damage for VP, PEF/VP, and H-PEF/VP-treated cells. The findings indicate that combining PEF and lytic phage may represent a suitable alternative to conventional fluid decontamination following further process optimization.
Collapse
Affiliation(s)
- Markus Walkling-Ribeiro
- Dept. of Food Science, Canadian Research Inst. for Food Safety, University of Guelph, Guelph, ON, Canada, N1G 2W1; Dept. of Food Science, Cornell University, Ithaca, NY, 14853
| | | | | |
Collapse
|
38
|
Assessment of pulsed electric fields induced cellular damage in Saccharomyces cerevisiae: Change in performance of mitochondria and cellular enzymes. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.03.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
39
|
Cebrián G, Arroyo C, Mañas P, Condón S. Bacterial maximum non-inhibitory and minimum inhibitory concentrations of different water activity depressing solutes. Int J Food Microbiol 2014; 188:67-74. [PMID: 25090605 DOI: 10.1016/j.ijfoodmicro.2014.07.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2014] [Revised: 07/09/2014] [Accepted: 07/13/2014] [Indexed: 11/30/2022]
Abstract
The NaCl MNICs (maximum non-inhibitory concentrations) and MICs (minimum inhibitory concentrations) for growth of various strains of six bacterial species were determined and then compared with those obtained for seven other solutes. The influence of prior growth conditions on the MNICs and MICs was also evaluated. No significant changes on the MNICs and MICs were found among the strains studied within each species. Among all factors investigated, only growth phase -for Gram-negatives- and growth at high NaCl concentrations led to a change in the NaCl MNICs. Species could be classified depending on its NaCl MNICs and MICs (in decreasing order) as follows: Staphylococcus aureus, Listeria monocytogenes, Cronobacter sakazakii, Enterococcus faecium, Escherichia coli and Salmonella Typhimurium. Similar results were obtained for KCl, LiCl, and sodium acetate, but not for the remaining solutes investigated (sucrose, glycerol, MgCl2 and CaCl2). Results obtained indicate that, in general, Gram-negatives showed lower MNICs and MICs than Gram-positives for all the solutes, S. aureus being the most solute tolerant microorganism. When compared on a molar basis, glycerol showed the highest MNICs and MICs for all the microorganisms -except for S. aureus- and LiCl the lowest ones. NaCl MNICs and MICs were not significantly different from those of KCl when compared on a molar basis. Therefore, the inhibitory action of NaCl could not be linked to the specific action of Na(+). Results also showed that the Na(+) tolerance of some species was Cl(-) dependent whereas for others it was not, and that factors others than aw-decrease contribute to the inhibitory action of LiCl, CaCl2 and MgCl2.
Collapse
Affiliation(s)
- G Cebrián
- Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C/Miguel Servet, 177, 50013 Zaragoza, Spain.
| | - C Arroyo
- Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C/Miguel Servet, 177, 50013 Zaragoza, Spain
| | - P Mañas
- Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C/Miguel Servet, 177, 50013 Zaragoza, Spain
| | - S Condón
- Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C/Miguel Servet, 177, 50013 Zaragoza, Spain
| |
Collapse
|
40
|
The effect of non-thermal processing technologies on microbial inactivation: An investigation into sub-lethal injury of Escherichia coli and Pseudomonas fluorescens. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.01.011] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
41
|
Effects of pulsed electric fields on cytomembrane lipids and intracellular nucleic acids of Saccharomyces cerevisiae. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.11.015] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
42
|
|
43
|
Effect of pulsed electric field processing on the functional properties of bovine milk. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2013.11.004] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
44
|
Rivas A, Pina-Pérez M, Rodriguez-Vargas S, Zuñiga M, Martinez A, Rodrigo D. Sublethally damaged cells of Escherichia coli by Pulsed Electric Fields: The chance of transformation and proteomic assays. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.01.014] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
45
|
Prediction of Injured and Dead Inactivated Escherichia coli O157:H7 Cells after Heat and Pulsed Electric Field Treatment with Attenuated Total Reflectance Infrared Microspectroscopy Combined with Multivariate Analysis Technique. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1195-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
46
|
Noriega E, Velliou E, Van Derlinden E, Mertens L, Van Impe JFM. Effect of cell immobilization on heat-induced sublethal injury of Escherichia coli, Salmonella Typhimurium and Listeria innocua. Food Microbiol 2013; 36:355-64. [PMID: 24010617 DOI: 10.1016/j.fm.2013.06.015] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2013] [Revised: 05/15/2013] [Accepted: 06/14/2013] [Indexed: 10/26/2022]
Abstract
The occurrence of sublethally injured cells in foods poses major public health concerns and is an essential aspect when assessing the microbial response to food preservation strategies, yet there is limited research dealing with its specific implications for mild heating. All available studies so far have been performed in broths colonized by planktonic cells, although their susceptibility to lethal agents has often been reported to be markedly different to the stress tolerance of cell colonies developed in solid foods. In this work, the effect of planktonic and colony growth, as well as the influence of colony density on sublethal injury induced by mild heating of Escherichia coli, Salmonella Typhimurium and Listeria innocua were assessed in food model systems. Detection of injured survivors relied on their inability to form visible colonies on salt-based selective media, which do not affect the growth of healthy cells. Sublethal injury (SI) increased rapidly with shorter exposure times and afterwards, decreased progressively, suggesting a mechanism of cumulative damage triggering lethal instead of SI. Cell arrangement affected the degree of SI, higher values being generally found for gelified systems, although the effect of colony density depended on the target microorganism. This information is essential for optimizing the design of food safety assurance systems.
Collapse
|
47
|
Lethal and sublethal injury and kinetics of Escherichia coli, Listeria monocytogenes and Staphylococcus aureus in milk by pulsed electric fields. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.11.029] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
48
|
|
49
|
Inactivation and occurrence of sublethal injury of Salmonella Typhimurium under mild heat stress in broth. J Verbrauch Lebensm 2012. [DOI: 10.1007/s00003-012-0763-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
50
|
Saldaña G, Monfort S, Condón S, Raso J, Álvarez I. Effect of temperature, pH and presence of nisin on inactivation of Salmonella Typhimurium and Escherichia coli O157:H7 by pulsed electric fields. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.03.059] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|