1
|
Polese P, Del Torre M, Stecchini ML. Impact of multiple hurdles on Listeria monocytogenes dispersion of survivors. Food Microbiol 2022; 107:104088. [DOI: 10.1016/j.fm.2022.104088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Revised: 06/28/2022] [Accepted: 06/28/2022] [Indexed: 11/04/2022]
|
2
|
Abel N, Rotabakk BT, Lerfall J. Mild processing of seafood-A review. Compr Rev Food Sci Food Saf 2021; 21:340-370. [PMID: 34913247 DOI: 10.1111/1541-4337.12876] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 10/19/2021] [Accepted: 10/27/2021] [Indexed: 12/17/2022]
Abstract
Recent years have shown a tremendous increase in consumer demands for healthy, natural, high-quality convenience foods, especially within the fish and seafood sector. Traditional processing technologies such as drying or extensive heating can cause deterioration of nutrients and sensory quality uncompilable with these demands. This has led to development of many novel processing technologies, which include several mild technologies. The present review highlights the potential of mild thermal, and nonthermal physical, and chemical technologies, either used alone or in combination, to obtain safe seafood products with good shelf life and preference among consumers. Moreover, applications and limitations are discussed to provide a clear view of the potential for future development and applications. Some of the reviewed technologies, or combinations thereof, have shown great potential for non-seafood products, yet data are missing for fish and seafood in general. The present paper visualizes these knowledge gaps and the potential for new technology developments in the seafood sector. Among identified gaps, the combination of mild heating (e.g., sous vide or microwave) with more novel technologies such as pulsed electric field, pulsed light, soluble gas stabilization, cold plasma, or Ohmic heat must be highlighted. However, before industrial applications are available, more research is needed.
Collapse
Affiliation(s)
- Nanna Abel
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Trondheim, Norway
| | | | - Jørgen Lerfall
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Trondheim, Norway
| |
Collapse
|
3
|
Mansur D, Sugiwati S, Rizal WA, Suryani R, Maryana R. Pyrolysis of cajuput ( Melaleuca leucadendron) twigs and rice ( Oryza sativa) husks to produce liquid smoke-containing fine chemicals for antibacterial agent application. BIOMASS CONVERSION AND BIOREFINERY 2021; 13:1-14. [PMID: 34567934 PMCID: PMC8453256 DOI: 10.1007/s13399-021-01896-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 08/11/2021] [Accepted: 08/26/2021] [Indexed: 06/13/2023]
Abstract
Pyrolysis of cajuput (Melaleuca leucadendron) twigs and rice (Oryza sativa) husks to produce liquid smoke and antibacterial activities of the liquid smoke fractions were investigated. The liquid smoke was produced by pyrolysis at 500 °C for 8 h and contained fine chemicals, such as acetic acid, carbonyl, cyclic ketones, and phenolic compounds with pH 2.1-2.9. The liquid smoke was separated by vacuum evaporation under vacuum conditions at low temperatures (40 °C, 50 °C, and 60 °C) to recover three fractions. The composition of each fraction influenced its antibacterial activities. Antibacterial activities of the liquid smoke fractions were tested against Gram-positive bacteria (Listeria monocytogenes, Bacillus subtilis, and Staphylococcus aureus) and Gram-negative bacteria (Salmonella typhimurium, Pseudomonas aeruginosa, and Escherichia coli). Whole fractions of the liquid smoke inhibited the six pathogenic bacteria, with the inhibition zone larger or smaller than the positive control. Among the liquid smoke fractions, the liquid recovered at 60 °C for the cajuput twigs and rice husks demonstrated a stronger inhibitory effect on bacterial growth than the other fractions.
Collapse
Affiliation(s)
- Dieni Mansur
- Research Center for Chemistry, Indonesian Institute of Sciences – National Research and Innovation Agency, Kawasan Puspiptek Serpong, Tangerang Selatan, Banten 15314 Indonesia
| | - Sri Sugiwati
- Research Center for Chemistry, Indonesian Institute of Sciences – National Research and Innovation Agency, Kawasan Puspiptek Serpong, Tangerang Selatan, Banten 15314 Indonesia
| | - Wahyu Anggo Rizal
- Research Unit for Natural Product Technology, Indonesian Institute of Sciences – National Research and Innovation Agency, Jl. Jogja - Wonosari, km 31, 5, Kec. Playen, 174 WNO, Gading II, Gading, Kec. Playen, Kabupaten Gunung Kidul, Daerah Istimewa Yogyakarta, 55861 Indonesia
| | - Ria Suryani
- Research Unit for Natural Product Technology, Indonesian Institute of Sciences – National Research and Innovation Agency, Jl. Jogja - Wonosari, km 31, 5, Kec. Playen, 174 WNO, Gading II, Gading, Kec. Playen, Kabupaten Gunung Kidul, Daerah Istimewa Yogyakarta, 55861 Indonesia
| | - Roni Maryana
- Research Center for Chemistry, Indonesian Institute of Sciences – National Research and Innovation Agency, Kawasan Puspiptek Serpong, Tangerang Selatan, Banten 15314 Indonesia
| |
Collapse
|
4
|
Characterization of Bacterial Communities of Cold-Smoked Salmon during Storage. Foods 2021; 10:foods10020362. [PMID: 33562402 PMCID: PMC7914861 DOI: 10.3390/foods10020362] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Revised: 01/23/2021] [Accepted: 02/02/2021] [Indexed: 02/03/2023] Open
Abstract
Cold-smoked salmon is a widely consumed ready-to-eat seafood product that is a fragile commodity with a long shelf-life. The microbial ecology of cold-smoked salmon during its shelf-life is well known. However, to our knowledge, no study on the microbial ecology of cold-smoked salmon using next-generation sequencing has yet been undertaken. In this study, cold-smoked salmon microbiotas were investigated using a polyphasic approach composed of cultivable methods, V3—V4 16S rRNA gene metabarcoding and chemical analyses. Forty-five cold-smoked salmon products processed in three different factories were analyzed. The metabarcoding approach highlighted 12 dominant genera previously reported as fish spoilers: Firmicutes Staphylococcus, Carnobacterium, Lactobacillus, β-Proteobacteria Photobacterium, Vibrio, Aliivibrio, Salinivibrio, Enterobacteriaceae Serratia,Pantoea, γ-Proteobacteria Psychrobacter, Shewanella and Pseudomonas. Specific operational taxonomic units were identified during the 28-day storage study period. Operational taxonomic units specific to the processing environment were also identified. Although the 45 cold-smoked salmon products shared a core microbiota, a processing plant signature was found. This suggest that the bacterial communities of cold-smoked salmon products are impacted by the processing environment, and this environment could have a negative effect on product quality. The use of a polyphasic approach for seafood products and food processing environments could provide better insights into residential bacteria dynamics and their impact on food safety and quality.
Collapse
|
5
|
Takeda S, Uchiyama J, Sugita K, Enomoto H, Ahhmed AM, Kinoshita Y, Mizunoya W, Arima Y, Sakata R. Functionality of liquid smoke as an antimicrobial in cooked meat products: liquid smoke suppresses spoilage-related lactic acid bacteria. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.759] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Shiro Takeda
- Department of Animal Science and Biotechnology, School of Veterinary Medicine, Azabu University
| | - Jumpei Uchiyama
- Department of Veterinary Medicine, School of Veterinary Medicine, Azabu University
| | - Kazutoshi Sugita
- Department of Veterinary Medicine, School of Veterinary Medicine, Azabu University
| | | | - Abdulatef M Ahhmed
- Chemical and Metallurgical Engineering Faculty, Yildiz Technical University
| | - Yuki Kinoshita
- Department of Animal Science and Biotechnology, School of Veterinary Medicine, Azabu University
| | - Wataru Mizunoya
- Department of Animal Science and Biotechnology, School of Veterinary Medicine, Azabu University
| | | | - Ryoichi Sakata
- Department of Animal Science and Biotechnology, School of Veterinary Medicine, Azabu University
| |
Collapse
|
6
|
Kumar V, Sinha AK, Uka A, Antonacci A, Scognamiglio V, Mazzaracchio V, Cinti S, Arduini F. Multi-potential biomarkers for seafood quality assessment: Global wide implication for human health monitoring. Trends Analyt Chem 2020. [DOI: 10.1016/j.trac.2020.116056] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
7
|
Saha A, Birkeland S, Løvdal T. The Effect of K-Lactate Salt and Liquid Smoke on Bacterial Growth in a Model System. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2015.1110221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Aparna Saha
- Department of Process Technology, Nofima AS, Stavanger, Norway
- Faculty of Science and Technology, Centre for Organelle Research, University of Stavanger, Stavanger, Norway
- Skretting ARC, Stavanger, Norway
| | | | - Trond Løvdal
- Department of Process Technology, Nofima AS, Stavanger, Norway
| |
Collapse
|
8
|
Soares JM, da Silva PF, Puton BMS, Brustolin AP, Cansian RL, Dallago RM, Valduga E. Antimicrobial and antioxidant activity of liquid smoke and its potential application to bacon. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.10.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
9
|
Brasileiro IS, Barbosa M, Igarashi MC, Biscola V, Maffei DF, Landgraf M, Franco BDGDM. Use of growth inhibitors for control of Listeria monocytogenes in heat-processed ready-to-eat meat products simulating post-processing contamination. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.069] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
10
|
|
11
|
Rien Handayani B, Catur Edi Margana C, - K, Hidayati A, Werdiningsih W. The Study of Marination Time on the Quality of Traditional Dried Meat Ready to Eat. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2015. [DOI: 10.6066/jtip.2015.26.1.17] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
|
12
|
Stress response and adaptation of Listeria monocytogenes 08-5923 exposed to a sublethal dose of carnocyclin A. Appl Environ Microbiol 2014; 80:3835-41. [PMID: 24747893 DOI: 10.1128/aem.00350-14] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
Carnocyclin A (CCLA) is an antimicrobial peptide produced by Carnobacterium maltaromaticum ATCC PTA-5313, which can be used to control the growth of Listeria monocytogenes in ready-to-eat meat products. The aim of this research was to elucidate the cellular responses of L. monocytogenes 08-5923 exposed to a sublethal dose of CCLA. Microarray, quantitative reverse transcription-PCR, tandem mass spectrometry, and electron microscopy were used to investigate the alteration in gene expression, protein production, and morphological changes in cells of Listeria following treatment with CCLA. The genes involved in metabolism (baiE, trn, and pykA), cell wall synthesis (murZ and dacB2), and cell division (clpE and divIVA) were upregulated following a 15-min exposure to CCLA as a result of stress responses. Genes involved in cell division, cell wall synthesis, flagellar synthesis, and metabolism were downregulated after 4 h as a result of adaptation. Analysis of total soluble proteins confirmed the downregulation of pykA and gnd after 4 h of exposure to CCLA. The absence of flagella was observed in L. monocytogenes following 30 h of exposure to CCLA. A sublethal dose of CCLA induced adaptation in L. monocytogenes 08-5923 by inhibition of expression of genes and proteins critical for synthesis of cell wall structures and maintaining metabolic functions. Both the mannose- and cellobiose-specific phosphotransferase systems could be targets for CCLA.
Collapse
|
13
|
Lingbeck JM, Cordero P, O'Bryan CA, Johnson MG, Ricke SC, Crandall PG. Functionality of liquid smoke as an all-natural antimicrobial in food preservation. Meat Sci 2014; 97:197-206. [PMID: 24583328 DOI: 10.1016/j.meatsci.2014.02.003] [Citation(s) in RCA: 101] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2013] [Revised: 01/28/2014] [Accepted: 02/02/2014] [Indexed: 11/28/2022]
Abstract
The smoking of foods, especially meats, has been used as a preservation technique for centuries. Today, smoking methods often involve the use of wood smoke condensates, commonly known as liquid smoke. Liquid smoke is produced by condensing wood smoke created by the pyrolysis of sawdust or wood chips followed by removal of the carcinogenic polyaromatic hydrocarbons. The main products of wood pyrolysis are phenols, carbonyls and organic acids which are responsible for the flavor, color and antimicrobial properties of liquid smoke. Several common food-borne pathogens such as Listeria monocytogenes, Salmonella, pathogenic Escherichia coli and Staphylococcus have shown sensitivity to liquid smoke in vitro and in food systems. Therefore liquid smoke has potential for use as an all-natural antimicrobial in commercial applications where smoke flavor is desired. This review will cover the application and effectiveness of liquid smoke and fractions of liquid smoke as an all-natural food preservative. This review will be valuable for the industrial and research communities in the food science and technology areas.
Collapse
Affiliation(s)
- Jody M Lingbeck
- Sea Star International LLC., 2138 East Revere Place, Fayetteville, AR 72701, USA
| | - Paola Cordero
- Department of Food Science and Center for Food Safety, University of Arkansas, 2650 Young Ave., Fayetteville, AR 72704, USA
| | - Corliss A O'Bryan
- Department of Food Science and Center for Food Safety, University of Arkansas, 2650 Young Ave., Fayetteville, AR 72704, USA
| | - Michael G Johnson
- Department of Food Science and Center for Food Safety, University of Arkansas, 2650 Young Ave., Fayetteville, AR 72704, USA
| | - Steven C Ricke
- Sea Star International LLC., 2138 East Revere Place, Fayetteville, AR 72701, USA; Department of Food Science and Center for Food Safety, University of Arkansas, 2650 Young Ave., Fayetteville, AR 72704, USA; Department of Poultry Science, Division of Agriculture, University of Arkansas, Fayetteville, AR 72704, USA
| | - Philip G Crandall
- Sea Star International LLC., 2138 East Revere Place, Fayetteville, AR 72701, USA; Department of Food Science and Center for Food Safety, University of Arkansas, 2650 Young Ave., Fayetteville, AR 72704, USA.
| |
Collapse
|
14
|
Goto S, Watanabe I, Omori Y, Fuchu H, Miake K, Morioka Y, Kotani K, Kosai K, Kamisaki-Horikoshi N, Sameshima T, Inoguchi Y, Nakashima Y, Nishizaka K, Igimi S, Shinmura Y, Hattori A. Effects of Water Activity and Smoke Compounds on the Growth of Listeria monocytogenes in Raw Ham. J JPN SOC FOOD SCI 2014. [DOI: 10.3136/nskkk.61.9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
15
|
Ignatova M, Guével B, Com E, Haddad N, Rossero A, Bogard P, Prévost H, Guillou S. Two-dimensional fluorescence difference gel electrophoresis analysis of Listeria monocytogenes submitted to a redox shock. J Proteomics 2013. [DOI: 10.1016/j.jprot.2012.11.010] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
16
|
Hunter PJ, Hand P, Pink D, Whipps JM, Bending GD. Both leaf properties and microbe-microbe interactions influence within-species variation in bacterial population diversity and structure in the lettuce (Lactuca Species) phyllosphere. Appl Environ Microbiol 2010; 76:8117-25. [PMID: 20952648 PMCID: PMC3008232 DOI: 10.1128/aem.01321-10] [Citation(s) in RCA: 128] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2010] [Accepted: 10/07/2010] [Indexed: 11/20/2022] Open
Abstract
Morphological and chemical differences between plant genera influence phyllosphere microbial populations, but the factors driving within-species variation in phyllosphere populations are poorly understood. Twenty-six lettuce accessions were used to investigate factors controlling within-species variation in phyllosphere bacterial populations. Morphological and physiochemical characteristics of the plants were compared, and bacterial community structure and diversity were investigated using terminal restriction fragment length polymorphism (T-RFLP) profiling and 16S rRNA gene clone libraries. Plant morphology and levels of soluble carbohydrates, calcium, and phenolic compounds (which have long been associated with plant responses to biotic stress) were found to significantly influence bacterial community structure. Clone libraries from three representative accessions were found to be significantly different in terms of both sequence differences and the bacterial genera represented. All three libraries were dominated by Pseudomonas species and the Enterobacteriaceae family. Significant differences in the relative proportions of genera in the Enterobacteriaceae were detected between lettuce accessions. Two such genera (Erwinia and Enterobacter) showed significant variation between the accessions and revealed microbe-microbe interactions. We conclude that both leaf surface properties and microbial interactions are important in determining the structure and diversity of the phyllosphere bacterial community.
Collapse
Affiliation(s)
- Paul J Hunter
- Warwick HRI, University of Warwick, Wellesbourne, Warwick CV35 9EF, United Kingdom.
| | | | | | | | | |
Collapse
|
17
|
Piñeiro C, Cañas B, Carrera M. The role of proteomics in the study of the influence of climate change on seafood products. Food Res Int 2010. [DOI: 10.1016/j.foodres.2009.11.012] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
|
18
|
Lansdowne L, Beamer S, Jaczynski J, Matak K. Survival ofListeria innocuaafter Isoelectric Solubilization and Precipitation of Fish Protein. J Food Sci 2009; 74:M201-5. [DOI: 10.1111/j.1750-3841.2009.01144.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
19
|
Comparative proteomic analysis of Listeria monocytogenes strains F2365 and EGD. Appl Environ Microbiol 2008; 75:366-73. [PMID: 19028911 DOI: 10.1128/aem.01847-08] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Listeria monocytogenes is a gram-positive, food-borne pathogen that causes disease in both humans and animals. There are three major genetic lineages of L. monocytogenes and 13 serovars. To further our understanding of the differences that exist between different genetic lineages/serovars of L. monocytogenes, we analyzed the global protein expression of the serotype 1/2a strain EGD and the serotype 4b strain F2365 during early-stationary-phase growth at 37 degrees C. Using multidimensional protein identification technology with electrospray ionization tandem mass spectrometry, we identified 1,754 proteins from EGD and 1,427 proteins from F2365, of which 1,077 were common to both. Analysis of proteins that had significantly altered expression between strains revealed potential biological differences between these two L. monocytogenes strains. In particular, the strains differed in expression of proteins involved in cell wall physiology and flagellar biosynthesis, as well as DNA repair proteins and stress response proteins.
Collapse
|