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Guan J, Chan M, Rohonczy E. Evaluation of Pressurized Steam Disinfection of Surfaces Contaminated by Mycobacterium terrae: A Surrogate for Mycobacterium bovis. APPLIED BIOSAFETY 2023; 28:192-198. [PMID: 37746242 PMCID: PMC10517315 DOI: 10.1089/apb.2023.0004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/26/2023]
Abstract
Introduction Decontamination of farms affected by bovine tuberculosis could be very challenging during outbreaks occurring in the winter with freezing temperatures. Steam treatment has been of practical interest, but information is needed on whether such treatment is able to inactivate the causative agent, Mycobacterium bovis. This study was to evaluate the use of pressurized steam for inactivation of Mycobacterium terrae, a surrogate for M. bovis on various surfaces. Methods Carrier disks made of steel, wood, or rubber were inoculated with 6.32 ± 0.38 log10 M. terrae. While being held at background temperatures of -20°C, 4°C, or 21°C, these carrier disks were treated with pressurized steam (120°C ± 5°C) for 5, 10, 15, or 20 s. Reduction in colony forming units of M. terrae and temperatures on the top and bottom surfaces of the disks were determined. Results Complete inactivation of 6 log10 M. terrae on steel and wood disks was achieved by 10 s of steam treatment at all three background temperatures. In comparison, 20 s of steam treatment was needed for the complete inactivation of mycobacteria on rubber disks. Corresponding to the longer treatment time required for mycobacterial inactivation, temperatures on the bottom surface of the rubber disks rose substantially slower than those of the steel and wood disks at all three background temperatures. Conclusion The results suggested that treatment with pressurized steam has potential for efficient and effective disinfection of surfaces contaminated by mycobacteria at or below freezing temperatures in winter.
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Affiliation(s)
- Jiewen Guan
- Ottawa Laboratory (Fallowfield), Canadian Food Inspection Agency, Ottawa, Canada
| | - Maria Chan
- Ottawa Laboratory (Fallowfield), Canadian Food Inspection Agency, Ottawa, Canada
| | - Elizabeth Rohonczy
- Ottawa Laboratory (Fallowfield), Canadian Food Inspection Agency, Ottawa, Canada
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Shin H, Kwon CW, Lee MW, Yu H, Chang PS. Antibacterial characterization of erythorbyl laurate against Geobacillus stearothermophilus spores. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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3
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Wang H, Wang L, Tong L, Li Z. Effect of superheated steam inactivation on naturally existent microorganisms and enzymes of highland barley. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14168] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Haoran Wang
- College of Food Science and Nutritional Engineering China Agricultural University Qinghua East Road No. 17 Haidian District Beijing 100083 China
| | - Lili Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Science Ministry of Agriculture Beijing 100193 China
| | - Litao Tong
- Institute of Food Science and Technology Chinese Academy of Agricultural Science Ministry of Agriculture Beijing 100193 China
| | - Zaigui Li
- College of Food Science and Nutritional Engineering China Agricultural University Qinghua East Road No. 17 Haidian District Beijing 100083 China
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Cetin-Karaca H, Morgan MC. Inactivation of Bacillus cereus spores in infant formula by combination of high pressure and trans-cinnamaldehyde. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Alfy A, Kiran BV, Jeevitha GC, Hebbar HU. Recent Developments in Superheated Steam Processing of Foods-A Review. Crit Rev Food Sci Nutr 2017; 56:2191-208. [PMID: 25162315 DOI: 10.1080/10408398.2012.740641] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Although the use of superheated steam has been known for quite a long time, only in the recent past has it emerged as a viable technology for food processing. Superheated steam, having higher enthalpy, can quickly transfer heat to the material being processed, resulting in its rapid heating. The major advantages of using superheated steam for food processing are better product quality (color, shrinkage, and rehydration characteristics), reduced oxidation losses, and higher energy efficiency. This review provides a comprehensive overview of recent studies on the application of superheated steam for food-processing operations such as drying, decontamination and microbial load reduction, parboiling, and enzyme inactivation. The review encompasses aspects such as the effect of superheated steam processing on product quality, mathematical models reported for superheated steam drying, and the future scope of application in food processing. Recent studies on process improvisation, wherein superheated steam is used at low pressure, in fluidized bed mode, sequential processing with hot air/infrared, and in combination with micro droplets of water have also been discussed.
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Affiliation(s)
- Anto Alfy
- a Department of Food Engineering, Council of Scientific and Industrial Research , Central Food Technological Research Institute , Mysore , India
| | - B V Kiran
- a Department of Food Engineering, Council of Scientific and Industrial Research , Central Food Technological Research Institute , Mysore , India
| | - G C Jeevitha
- a Department of Food Engineering, Council of Scientific and Industrial Research , Central Food Technological Research Institute , Mysore , India
| | - H Umesh Hebbar
- a Department of Food Engineering, Council of Scientific and Industrial Research , Central Food Technological Research Institute , Mysore , India
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Sehrawat R, Nema PK, Kaur BP. Effect of superheated steam drying on properties of foodstuffs and kinetic modeling. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.02.003] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Ryang JH, Kim NH, Lee BS, Kim CT, Lee SH, Hwang IG, Rhee MS. Inactivation of Bacillus cereus spores in a tsuyu sauce using continuous ohmic heating with five sequential elbow-type electrodes. J Appl Microbiol 2015; 120:175-84. [PMID: 26497155 DOI: 10.1111/jam.12982] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2015] [Revised: 09/30/2015] [Accepted: 10/12/2015] [Indexed: 11/27/2022]
Abstract
AIMS The effect of ohmic heating (OH) in a pilot plant system which had a zig-zag shaped (elbow-type) ohmic heater with five sequential voltage electrodes was investigated on Bacillus cereus spores in a commercial tsuyu sauce. METHODS AND RESULTS The electrical field was fixed at 26·7 V cm(-1) with an alternating current frequency of 25 kHz. Raw tsuyu sauce (50 l) inoculated with B. cereus spores was submitted in a 4 × 3 factorial design to the OH system and heated at 95, 105, 115, and 125°C each for 30, 60, and 90 s. Survival of B. cereus spores and colour change in the commercial tsuyu sauce were both measured before and after treatment. As the treatment temperature and time increased, the number of surviving B. cereus spores decreased. The OH treatment in a bath-type process at 105°C for more than 30 s resulted in the total inactivation of the inoculated B. cereus spores (average 5·4 log reductions to undetectable levels after treatment). The OH protocol of heating at 105°C for 60 s which ensure complete eradication of the inoculated spores without compromising product quality was chosen and investigated for its suitability for commercial application on bulk quantities of samples (500 l). Reliable and reproducible reductions in B. cereus spore counts of 4·7-5·5 log CFU ml(-1) (mean ± standard deviation = 5·1 ± 0·3 CFU ml(-1) ) were achieved by the selected protocol of the continuous OH treatment (105°C for 60 s). CONCLUSION This study suggests that OH treatment with five sequential elbow-type electrodes has great potential as an industrial sterilizing method for liquid food contaminated with B. cereus spores. SIGNIFICANCE AND IMPACT OF THE STUDY This procedure will enhance the microbiological quality of liquid foods while minimizing quality deterioration.
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Affiliation(s)
- J H Ryang
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Korea.,Food Safety Research Institute, NONGSHIM Co., Ltd., Seoul, Korea
| | - N H Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Korea
| | - B S Lee
- Food Safety Research Institute, NONGSHIM Co., Ltd., Seoul, Korea
| | - C T Kim
- Food Safety Research Institute, NONGSHIM Co., Ltd., Seoul, Korea
| | - S H Lee
- Nutrition Safety Policy Division, Ministry of Food and Drug Safety, Osong, North Chungcheong Province, Korea
| | - I G Hwang
- Food Safety Risk Assessment Division, National Institute of Food and Drug Safety Evaluation, Osong, North Chungcheong Province, Korea
| | - M S Rhee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Korea
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Study of the combined effect of electro-activated solutions and heat treatment on the destruction of spores of Clostridium sporogenes and Geobacillus stearothermophilus in model solution and vegetable puree. Anaerobe 2015; 35:11-21. [DOI: 10.1016/j.anaerobe.2015.06.004] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2015] [Revised: 06/08/2015] [Accepted: 06/14/2015] [Indexed: 11/22/2022]
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10
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Caldwell JM, Pérez-Díaz IM, Sandeep KP, Simunovic J, Harris K, Osborne JA, Hassan HM. Mitochondrial DNA Fragmentation as a Molecular Tool to Monitor Thermal Processing of Plant-Derived, Low-Acid Foods, and Biomaterials. J Food Sci 2015; 80:M1804-14. [PMID: 26235411 DOI: 10.1111/1750-3841.12937] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2015] [Accepted: 05/13/2015] [Indexed: 11/30/2022]
Abstract
Cycle threshold (Ct) increase, quantifying plant-derived DNA fragmentation, was evaluated for its utility as a time-temperature integrator. This novel approach to monitoring thermal processing of fresh, plant-based foods represents a paradigm shift. Instead of using quantitative polymerase chain reaction (qPCR) to detect pathogens, identify adulterants, or authenticate ingredients, this rapid technique was used to quantify the fragmentation of an intrinsic plant mitochondrial DNA (mtDNA) gene over time-temperature treatments. Universal primers were developed which amplified a mitochondrial gene common to plants (atp1). These consensus primers produced a robust qPCR signal in 10 vegetables, 6 fruits, 3 types of nuts, and a biofuel precursor. Using sweet potato (Ipomoea batatas) puree as a model low-acid product and simple linear regression, Ct value was highly correlated to time-temperature treatment (R(2) = 0.87); the logarithmic reduction (log CFU/mL) of the spore-forming Clostridium botulinum surrogate, Geobacillus stearothermophilus (R(2) = 0.87); and cumulative F-value (min) in a canned retort process (R(2) = 0.88), all comparisons conducted at 121 °C. D121 and z-values were determined for G. stearothermophilus ATCC 7953 and were 2.71 min and 11.0 °C, respectively. D121 and z-values for a 174-bp universal plant amplicon were 11.3 min and 9.17 °C, respectively, for mtDNA from sweet potato puree. We present these data as proof-of-concept for a molecular tool that can be used as a rapid, presumptive method for monitoring thermal processing in low-acid plant products.
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Affiliation(s)
- Jane M Caldwell
- Dept. of Food, Bioprocessing, and Nutrition Sciences, North Carolina State Univ, Raleigh, NC, 27695, U.S.A
| | - Ilenys M Pérez-Díaz
- USDA-Agriculture Research Service, SAA, Food Science Research Unit, 322 Schaub Hall-NCSU, Raleigh, NC, 27695, U.S.A
| | - K P Sandeep
- Dept. of Food, Bioprocessing, and Nutrition Sciences, North Carolina State Univ, Raleigh, NC, 27695, U.S.A
| | - Josip Simunovic
- Dept. of Food, Bioprocessing, and Nutrition Sciences, North Carolina State Univ, Raleigh, NC, 27695, U.S.A
| | - Keith Harris
- Dept. of Food, Bioprocessing, and Nutrition Sciences, North Carolina State Univ, Raleigh, NC, 27695, U.S.A
| | - Jason A Osborne
- Dept. of Statistics, North Carolina State Univ, Raleigh, NC, 27695, U.S.A
| | - Hosni M Hassan
- Prestage Dept. of Poultry Science, North Carolina State Univ, Raleigh, NC, 27695, U.S.A
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Park HS, Choi HJ, Kim MD, Kim KH. Addition of ethanol to supercritical carbon dioxide enhances the inactivation of bacterial spores in the biofilm of Bacillus cereus. Int J Food Microbiol 2013; 166:207-12. [DOI: 10.1016/j.ijfoodmicro.2013.07.015] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2013] [Revised: 07/15/2013] [Accepted: 07/15/2013] [Indexed: 10/26/2022]
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Phungamngoen C, Chiewchan N, Devahastin S. Thermal resistance of Salmonella enterica serovar Anatum on cabbage surfaces during drying: effects of drying methods and conditions. Int J Food Microbiol 2011; 147:127-33. [PMID: 21496933 DOI: 10.1016/j.ijfoodmicro.2011.03.019] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2010] [Revised: 02/21/2011] [Accepted: 03/26/2011] [Indexed: 10/18/2022]
Abstract
The effects of selected drying methods, i.e., hot air drying, vacuum drying and low-pressure superheated steam drying (LPSSD), on the heat resistance of Salmonella attached on vegetable surface, which are data that have never been reported elsewhere, were investigated at drying temperatures of 50-70 °C; vacuum drying and LPSSD were carried out at an absolute pressure of 10 kPa. The selected Salmonella serovar, i.e., S. Anatum, was used as a test organism. Cabbage was used as a vegetable model to represent uneven natural surface. The results showed that drying methods had a significant effect on the drying kinetics as well as the destruction rate of Salmonella. Higher drying temperatures resulted in higher destruction rates of S. Anatum. Hot air drying was noted to be the slowest drying process, while vacuum drying and LPSSD could be used to shorten the drying time. By considering the reduction in the number of Salmonella at the end of drying, LPSSD is recommended as it has proved to yield the highest degree of S. Anatum inactivation.
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Affiliation(s)
- Chanthima Phungamngoen
- Department of Food Engineering, King Mongkut's University of Technology Thonburi, Tungkru, Bangkok , Thailand
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Ceotto H, Brede D, Salehian Z, dos Santos Nascimento J, Fagundes PC, Nes IF, do Carmo de Freire Bastos M. Aureocins 4185, Bacteriocins Produced byStaphylococcus aureus4185: Potential Application in Food Preservation. Foodborne Pathog Dis 2010; 7:1255-62. [DOI: 10.1089/fpd.2010.0578] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Hilana Ceotto
- Departamento de Microbiologia Geral, Instituto de Microbiologia Prof. Paulo de Góes, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Dag Brede
- Laboratory of Microbial Gene Technology, Norwegian University of Life Science, Ås, Norway
| | - Zhian Salehian
- Laboratory of Microbial Gene Technology, Norwegian University of Life Science, Ås, Norway
| | | | - Patricia Carlin Fagundes
- Departamento de Microbiologia Geral, Instituto de Microbiologia Prof. Paulo de Góes, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Ingolf F. Nes
- Laboratory of Microbial Gene Technology, Norwegian University of Life Science, Ås, Norway
| | - Maria do Carmo de Freire Bastos
- Departamento de Microbiologia Geral, Instituto de Microbiologia Prof. Paulo de Góes, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
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