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Lee Y, Yoon Y. Principles and Applications of Non-Thermal Technologies for Meat Decontamination. Food Sci Anim Resour 2024; 44:19-38. [PMID: 38229860 PMCID: PMC10789560 DOI: 10.5851/kosfa.2023.e72] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 10/19/2023] [Accepted: 10/25/2023] [Indexed: 01/18/2024] Open
Abstract
Meat contains high-value protein compounds that might degrade as a result of oxidation and microbial contamination. Additionally, various pathogenic and spoilage microorganisms can grow in meat. Moreover, contamination with pathogenic microorganisms above the infectious dose has caused foodborne illness outbreaks. To decrease the microbial population, traditional meat preservation methods such as thermal treatment and chemical disinfectants are used, but it may have limitations for the maintenance of meat quality or the consumers acceptance. Thus, non-thermal technologies (e.g., high-pressure processing, pulsed electric field, non-thermal plasma, pulsed light, supercritical carbon dioxide technology, ozone, irradiation, ultraviolet light, and ultrasound) have emerged to improve the shelf life and meat safety. Non-thermal technologies are becoming increasingly important because of their advantages in maintaining low temperature, meat nutrition, and short processing time. Especially, pulsed light and pulsed electric field treatment induce few sensory and physiological changes in high fat and protein meat products, making them suitable for the application. Many research results showed that these non-thermal technologies may keep meat fresh and maintain heat-sensitive elements in meat products.
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Affiliation(s)
- Yewon Lee
- Risk Analysis Research Center, Sookmyung
Women’s University, Seoul 04310, Korea
| | - Yohan Yoon
- Risk Analysis Research Center, Sookmyung
Women’s University, Seoul 04310, Korea
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310, Korea
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2
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Resendiz-Moctezuma C, Fonville APL, Harsh BN, Stasiewicz MJ, Miller MJ. Use of Doehlert Matrix as a Tool for High-Throughput Screening of Organic Acids and Essential Oils on Miniaturized Pork Loins, Followed by Lab-Scale Validation That Confirmed Tested Compounds Do Not Show Synergistic Effects against Salmonella Typhimurium. Foods 2023; 12:4034. [PMID: 37959153 PMCID: PMC10647486 DOI: 10.3390/foods12214034] [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: 10/24/2023] [Accepted: 10/30/2023] [Indexed: 11/15/2023] Open
Abstract
The many possible treatments and continuously changing consumer trends present a challenge when selecting antimicrobial interventions during pork processing. Thirty-five potential antimicrobials were screened at commercial working concentrations by individually adding them to miniaturized (69 cm3) disks of pork loin ends, followed by inoculation with Salmonella Typhimurium ATCC 19585. Two organic acids and nine essential oils significantly inhibited Salmonella counts on pork (p < 0.05). However, six compounds that represent different levels of significance (p < 0.05-p < 0.0001) were selected as independent variables to build a Response Surface Methodology model based on a Doehlert matrix (Doehlert Matrix-RSM): lactic acid 1.25%, formic acid 0.25%, cumin 0.25%, clove 0.25%, peppermint 0.5%, and spearmint 0.5%. The goal of the Doehlert Matrix-RSM was to study single and paired effects of these antimicrobials on the change in Salmonella over 24 h. The Doehlert Matrix-RSM model predicted that lactic acid, formic acid, cumin, peppermint, and spearmint significantly reduced Salmonella when added alone, while no significant interactions between these antimicrobials were found. A laboratory-scale validation was carried out on pork loin end slices, which confirmed the results predicted by the model. While this screening did not identify novel synergistic combinations, our approach to screening a variety of chemical compounds by implementing a miniaturized pork loin disk model allowed us to identify the most promising antimicrobial candidates to then formally design experiments to study potential interactions with other antimicrobials.
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Affiliation(s)
- Cristina Resendiz-Moctezuma
- Food Science and Human Nutrition Department, University of Illinois at Urbana-Champaign, 1302 W. Pennsylvania Ave., Urbana, IL 61801, USA; (C.R.-M.); (M.J.S.)
| | - Arianna P. L. Fonville
- Food Science and Human Nutrition Department, University of Illinois at Urbana-Champaign, 1302 W. Pennsylvania Ave., Urbana, IL 61801, USA; (C.R.-M.); (M.J.S.)
| | - Bailey N. Harsh
- Animal Sciences Department, University of Illinois at Urbana-Champaign, 1503 Maryland Dr., Urbana, IL 61801, USA;
| | - Matthew J. Stasiewicz
- Food Science and Human Nutrition Department, University of Illinois at Urbana-Champaign, 1302 W. Pennsylvania Ave., Urbana, IL 61801, USA; (C.R.-M.); (M.J.S.)
| | - Michael J. Miller
- Food Science and Human Nutrition Department, University of Illinois at Urbana-Champaign, 1302 W. Pennsylvania Ave., Urbana, IL 61801, USA; (C.R.-M.); (M.J.S.)
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3
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Kiprotich SS, Aldrich CG. A review of food additives to control the proliferation and transmission of pathogenic microorganisms with emphasis on applications to raw meat-based diets for companion animals. Front Vet Sci 2022; 9:1049731. [DOI: 10.3389/fvets.2022.1049731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Accepted: 10/25/2022] [Indexed: 11/11/2022] Open
Abstract
Raw meat-based diets (RMBDs) or sometimes described as biologically appropriate raw food (BARFs) are gaining in popularity amongst dog and cat owners. These pet guardians prefer their animals to eat minimally processed and more “natural” foods instead of highly heat-processed diets manufactured with synthetic preservatives. The market for RMBDs for dogs and cats is estimated at $33 million in the United States. This figure is likely underestimated because some pet owners feed their animals raw diets prepared at home. Despite their increasing demand, RMBDs have been plagued with numerous recalls because of contamination from foodborne pathogens like Salmonella, E. coli, or Campylobacter. Existing literature regarding mitigation strategies in RMBD's for dogs/cats are very limited. Thus, a comprehensive search for published research was conducted regarding technologies used in meat and poultry processing and raw materials tangential to this trade (e.g., meats and poultry). In this review paper, we explored multiple non-thermal processes and GRAS approved food additives that can be used as potential antimicrobials alone or in combinations to assert multiple stressors that impede microbial growth, ultimately leading to pathogen inactivation through hurdle technology. This review focuses on use of high-pressure pasteurization, organic acidulants, essential oils, and bacteriophages as possible approaches to commercially pasteurize RMBDs effectively at a relatively low cost. A summary of the different ways these technologies have been used in the past to control foodborne pathogens in meat and poultry related products and how they can be applied successfully to impede growth of enteric pathogens in commercially produced raw diets for companion animals is provided.
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4
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Inactivating Food Microbes by High-Pressure Processing and Combined Nonthermal and Thermal Treatment: A Review. J FOOD QUALITY 2022. [DOI: 10.1155/2022/5797843] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
High-pressure processing (HPP) is a mild technology alternative to thermal pasteurization and sterilization of different food products. HPP has emerged to provide enormous benefits to consumers, i.e., mildly processed food and additive-free food. It effectively retains bioactive compounds and extends the shelf life of food commodities by inactivating bacteria, yeast, mold, and virus. The limitation of HPP in inactivating spores can be overcome by using other thermal and nonthermal processing sequentially or simultaneously with HPP. This review summarizes the applications of HPP in the fruits and vegetables, dairy, meat, fish, and poultry sector. It also emphasizes microbial food safety and the effectiveness of HPP in the load reduction of microorganisms. Comprehensive information about the synergistic effect of HPP with different techniques and their effectiveness in ensuring food safety is reported. The summarized data would be handy to interested researchers and industry personnel.
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5
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Park S, Cho T, Rhee M. Characterization of the nitrite production of mesophilic spore-forming bacteria during the handling of reconstituted infant formula. Food Res Int 2022; 156:111332. [DOI: 10.1016/j.foodres.2022.111332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Revised: 04/28/2022] [Accepted: 04/30/2022] [Indexed: 11/30/2022]
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6
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Tosun ŞY. Investigating the effect of organic acids on the survival of
Listeria monocytogenes
and
Escherichia coli
O157:H7 in Atlantic salmon stored at 4 ± 1°C. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Şehnaz Yasemin Tosun
- Department of Fisheries and Seafood Processing Technology Faculty of Aquatic Sciences Istanbul University Istanbul Turkey
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7
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Wason S, Verma T, Subbiah J. Validation of process technologies for enhancing the safety of low-moisture foods: A review. Compr Rev Food Sci Food Saf 2021; 20:4950-4992. [PMID: 34323364 DOI: 10.1111/1541-4337.12800] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2021] [Revised: 06/03/2021] [Accepted: 06/10/2021] [Indexed: 01/03/2023]
Abstract
The outbreaks linked to foodborne illnesses in low-moisture foods are frequently reported due to the occurrence of pathogenic microorganisms such as Salmonella Spp. Bacillus cereus, Clostridium spp., Cronobacter sakazakii, Escherichia coli, and Staphylococcus aureus. The ability of the pathogens to withstand the dry conditions and to develop resistance to heat is regarded as the major concern for the food industry dealing with low-moisture foods. In this regard, the present review is aimed to discuss the importance and the use of novel thermal and nonthermal technologies such as radiofrequency, steam pasteurization, plasma, and gaseous technologies for decontamination of foodborne pathogens in low-moisture foods and their microbial inactivation mechanisms. The review also summarizes the various sources of contamination and the factors influencing the survival and thermal resistance of pathogenic microorganisms in low-moisture foods. The literature survey indicated that the nonthermal techniques such as CO2 , high-pressure processing, and so on, may not offer effective microbial inactivation in low-moisture foods due to their insufficient moisture content. On the other hand, gases can penetrate deep inside the commodities and pores due to their higher diffusion properties and are regarded to have an advantage over thermal and other nonthermal processes. Further research is required to evaluate newer intervention strategies and combination treatments to enhance the microbial inactivation in low-moisture foods without significantly altering their organoleptic and nutritional quality.
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Affiliation(s)
- Surabhi Wason
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA
| | - Tushar Verma
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Jeyamkondan Subbiah
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA.,Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
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8
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Castillo-Zamudio R, Paniagua-Martínez I, Ortuño-Cases C, García-Alvarado M, Larrea V, Benedito J. Use of high-power ultrasound combined with supercritical fluids for microbial inactivation in dry-cured ham. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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9
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Kapoor R, Jash A, Rizvi SS. Shelf-life extension of Paneer by a sequential supercritical-CO2-based process. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110060] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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10
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González-Alonso V, Cappelletti M, Bertolini FM, Lomolino G, Zambon A, Spilimbergo S. Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs. Poult Sci 2019; 99:536-545. [PMID: 32416840 PMCID: PMC7587702 DOI: 10.3382/ps/pez563] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Accepted: 09/12/2019] [Indexed: 01/22/2023] Open
Abstract
The objective of the present study was to assess the potential synergistic effect between supercritical carbon dioxide (SC-CO2) and fresh culinary herbs (Coriandrum sativum and Rosmarinus officinalis) on the microbial inactivation of raw chicken meat. The microbiological inactivation was performed on Escherichia coli and natural flora (total mesophilic bacteria, yeasts, and molds). High pressure treatments were carried out at 40°C, 80 or 140 bar from 15 to 45 min. Microbial inactivation had a strong dependence on treatment time, achieving 1.4 log CFU/g reduction of E. coli after 15 min, and up to 5 log after 45 min, while a pressure increase from 80 up to 140 bar was not significant on the microbial inactivation. Mesophilic microorganisms were strongly reduced (>2.6 log CFU/g) after 45 min, and yeasts and molds were below the detection limits of the technique (<100 CFU/g) in most cases. The combination of fresh herbs together with SC-CO2 treatment did not significantly increase the inactivation of either E. coli or natural flora, which was similar to the SC-CO2 alone. The synergistic effect was obtained on the inactivation of E. coli using a proper concentration of coriander essential oil (EO) (0.5% v/w), while rosemary EO did not show a significant effect. Color analysis after the treatment showed an increment of lightness (L*), and a decrease of redness (a*) on the surface of the sample, making the product visually similar to cooked meat. Texture analysis demonstrated the modification of the texture parameters as a function of the process pressure making the meat more similar to the cooked one.
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Affiliation(s)
| | - Martina Cappelletti
- Department of Industrial Engineering, University of Padova, 35131 Padova, Italy
| | | | - Giovanna Lomolino
- Department of Agronomy, Food, Natural Resources, Animals, and Environment, DAFNAE University of Padova, 35020 Legnaro, Italy
| | - Alessandro Zambon
- Department of Industrial Engineering, University of Padova, 35131 Padova, Italy.
| | - Sara Spilimbergo
- Department of Industrial Engineering, University of Padova, 35131 Padova, Italy
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11
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Zou X, Xu M, Pan S, Gan L, Zhang S, Chen H, Liu D, Lu X, Ostrikov KK. Plasma Activated Oil: Fast Production, Reactivity, Stability, and Wound Healing Application. ACS Biomater Sci Eng 2019; 5:1611-1622. [PMID: 33405634 DOI: 10.1021/acsbiomaterials.9b00125] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
The "third-generation" cooking oil based drug, named plasma activated oil (PAO), is produced in cheap olive oil by a single-step, room temperature, energy-efficient, and environment-friendly dry plasma-enabled process. The streamer-surface discharge generates abundant energetic species, atomic oxygen at the plasma-oil interface. The otherwise challenging dissociation of C═C double bonds by energetic species and oxidation by the plasma generated atomic oxygen is the key mechanism to produce the H2O2 active species and carboxylic acid in the PAO. It is shown that the peroxide value and acid value of PAO are 7.5 times and 57% higher than those of the traditional ozonated oil, respectively. Different from plasma activated water whose shelf life was less than 1 week, PAO could be stored at room temperature for at least 3 months, and a shelf life of up to 1 year is expected. We further reveal that the PAO can not only sterilize the wound, but also promote more release of growth factor such as VEGF and CD34; therefore, the wound healing of PAO is 28.5% faster than that of the control group.
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Affiliation(s)
- Xianyun Zou
- State Key Lab of Advanced Electromagnetic Engineering and Technology, School of Electronic and Electrical Engineering, Huazhong University of Science and Technology, WuHan, HuBei 430074, China.,IFSA Collaborative Innovation Center, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Maoyuan Xu
- State Key Lab of Advanced Electromagnetic Engineering and Technology, School of Electronic and Electrical Engineering, Huazhong University of Science and Technology, WuHan, HuBei 430074, China.,IFSA Collaborative Innovation Center, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Shuhui Pan
- State Key Lab of Advanced Electromagnetic Engineering and Technology, School of Electronic and Electrical Engineering, Huazhong University of Science and Technology, WuHan, HuBei 430074, China.,IFSA Collaborative Innovation Center, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Lu Gan
- Department of Dermatology, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430022, China
| | - Song Zhang
- Department of Dermatology, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430022, China
| | - Hongxiang Chen
- Department of Dermatology, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430022, China
| | - Dawei Liu
- State Key Lab of Advanced Electromagnetic Engineering and Technology, School of Electronic and Electrical Engineering, Huazhong University of Science and Technology, WuHan, HuBei 430074, China.,IFSA Collaborative Innovation Center, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xinpei Lu
- State Key Lab of Advanced Electromagnetic Engineering and Technology, School of Electronic and Electrical Engineering, Huazhong University of Science and Technology, WuHan, HuBei 430074, China.,IFSA Collaborative Innovation Center, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Kostya Ken Ostrikov
- Institute for Future Environments and Institute for Health and Biomedical Innovation, School of Chemistry, Physics and Mechanical Engineering, Queensland University of Technology, Brisbane, Queensland 4000, Australia.,CSIRO-QUT Joint Sustainable Processes and Devices Laboratory, P.O. Box 218, Bradfield Road, Lindfield, New South Wales 2070, Australia
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12
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Silano V, Barat Baviera JM, Bolognesi C, Brüschweiler BJ, Chesson A, Cocconcelli PS, Crebelli R, Gott DM, Grob K, Lampi E, Riviere G, Steffensen IL, Tlustos C, Van Loveren H, Vernis L, Zorn H, Bolton D, Bover-Cid S, de Knecht J, Peixe L, Skandamis P, Baù A, Martino C, Messens W, Sarno E, Tomcikova D, Mortensen A. Evaluation of the safety and efficacy of the organic acids lactic and acetic acids to reduce microbiological surface contamination on pork carcasses and pork cuts. EFSA J 2018; 16:e05482. [PMID: 32625776 PMCID: PMC7009387 DOI: 10.2903/j.efsa.2018.5482] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
Studies evaluating the safety and efficacy of lactic and acetic acids to reduce microbiological surface contamination on pork carcasses pre-chill and pork meat cuts post-chill were assessed. Lactic acid treatments consisted of 2-5% solutions at temperatures of up to 80°C applied to carcasses by spraying or up to 55°C applied on cuts by spraying or dipping. Acetic acid treatments consisted of 2-4% solutions at temperatures of up to 40°C applied on carcasses by spraying or on cuts by spraying or dipping. The maximum treatment duration was 30 s. The Panel concluded that: [1] the treatments are of no safety concern, provided that the substances comply with the European Union specifications for food additives; [2] spraying of pork carcasses pre-chill with lactic acid was efficacious compared to untreated control, but based on the available data, the Panel could not conclude whether lactic acid was more efficacious than water treatment when spraying of pork carcasses pre-chill or pork meat cuts post-chill. The Panel concluded that dipping of pork meat cuts post-chill in lactic acid was more efficacious than water treatment. However, it could not conclude on the efficacy of acetic acid treatment of pork carcasses pre-chill and/or pork meat cuts post-chill; [3] the potential selection and emergence of bacteria with reduced susceptibility to biocides and/or resistance to therapeutic antimicrobials linked to the use of the substances is unlikely as long as Good Hygienic Practices are implemented; and [4] the release of both organic acids is not of concern for the environment, assuming that wastewaters released by the slaughterhouses are treated, if necessary, to counter the potentially low pH caused by lactic or acetic acid, in compliance with local rules.
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13
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Yilmaz S, Sova M, Ergün S. Antimicrobial activity of trans-cinnamic acid and commonly used antibiotics against important fish pathogens and nonpathogenic isolates. J Appl Microbiol 2018; 125:1714-1727. [PMID: 30179290 DOI: 10.1111/jam.14097] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2018] [Revised: 07/17/2018] [Accepted: 08/14/2018] [Indexed: 12/19/2022]
Abstract
AIMS Antibiotics and several other chemicals have been used to prevent fish diseases. However, this situation results in economic loss for the companies in the aquaculture industry and most importantly it pollutes the environment. Cinnamic acid is a naturally occurring aromatic acid and is considered to be safe for human consumption. Therefore, in this study, the antibacterial activity of trans-cinnamic acid and commonly used antibiotics, namely chloramphenicol, vancomycin, streptomycin and erythromycin, were tested against 32 bacteria, including fish pathogens, nonpathogenic isolates and collection strains. METHODS AND RESULTS Trans-cinnamic acid was applied against the bacteria using the disc diffusion and microdilution method under in vitro conditions. Antibiotics were also tested under similar conditions against all tested bacteria using the disc diffusion method. The results show that among 32 bacterial strains trans-cinnamic acid exhibited potent inhibitory effect on the Gram-negative fish pathogen Aeromonas sobria. In addition, a moderate inhibition of trans-cinnamic acid of fish pathogens Aeromonas salmonicida, Vibrio (Listonella) anguillarum, Vibrio crassostreae and Yersinia ruckeri was also observed for trans-cinnamic acid in our study. On the contrary, the majority of nonpathogenic intestinal isolates were resistant to trans-cinnamic acid. CONCLUSIONS To the best of our knowledge, this is the first report on the antimicrobial activity of trans-cinnamic acid on 24 of the studied bacteria isolated from fish. In conclusion, trans-cinnamic acid can be used as an environmentally friendly alternative additive to prevent and control primarily A. sobria, as well as other pathogenic bacteria such as A. salmonicida, V. anguillarum, V. crassostreae and Y. ruckeri. SIGNIFICANCE AND IMPACT OF THE STUDY This study indicated that trans-cinnamic acid may present an environmentally friendly alternative therapeutic agent against A. sobria infections in the aquaculture industry.
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Affiliation(s)
- S Yilmaz
- Department of Aquaculture, Faculty of Marine Sciences and Technology, Çanakkale Onsekiz Mart University, Çanakkale, Turkey
| | - M Sova
- Faculty of Pharmacy, University of Ljubljana, Ljubljana, Slovenia
| | - S Ergün
- Department of Aquaculture, Faculty of Marine Sciences and Technology, Çanakkale Onsekiz Mart University, Çanakkale, Turkey
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14
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Moon H, Kim NH, Kim SH, Kim Y, Ryu JH, Rhee MS. Teriyaki sauce with carvacrol or thymol effectively controls Escherichia coli O157:H7, Listeria monocytogenes , Salmonella Typhimurium, and indigenous flora in marinated beef and marinade. Meat Sci 2017; 129:147-152. [DOI: 10.1016/j.meatsci.2017.03.001] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2016] [Revised: 03/02/2017] [Accepted: 03/02/2017] [Indexed: 11/24/2022]
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15
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Kim NH, Cho TJ, Rhee MS. Current Interventions for Controlling Pathogenic Escherichia coli. ADVANCES IN APPLIED MICROBIOLOGY 2017; 100:1-47. [PMID: 28732552 DOI: 10.1016/bs.aambs.2017.02.001] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
This review examined scientific reports and articles published from 2007 to 2016 regarding the major environmental sources of pathogenic Escherichia coli and the routes by which they enter the human gastrointestinal tract. The literature describes novel techniques used to combat pathogenic E. coli transmitted to humans from livestock and agricultural products, food-contact surfaces in processing environments, and food products themselves. Although prevention before contamination is always the best "intervention," many studies aim to identify novel chemical, physical, and biological techniques that inactivate or eliminate pathogenic E. coli cells from breeding livestock, growing crops, and manufactured food products. Such intervention strategies target each stage of the food chain from the perspective of "Farm to Table food safety" and aim to manage major reservoirs of pathogenic E. coli throughout the entire process. Issues related to, and recent trends in, food production must address not only the safety of the food itself but also the safety of those who consume it. Thus, research aims to discover new "natural" antimicrobial agents and to develop "multiple hurdle technology" or other novel technologies that preserve food quality. In addition, this review examines the practical application of recent technologies from the perspective of product quality and safety. It provides comprehensive insight into intervention measures used to ensure food safety, specifically those aimed at pathogenic E. coli.
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Affiliation(s)
- Nam Hee Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
| | - Tae Jin Cho
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
| | - Min Suk Rhee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
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16
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Effect of combined treatment with supercritical CO2 and rosemary on microbiological and physicochemical properties of ground pork stored at 4°C. Meat Sci 2017; 125:114-120. [DOI: 10.1016/j.meatsci.2016.11.022] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2015] [Revised: 08/28/2016] [Accepted: 11/28/2016] [Indexed: 01/16/2023]
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17
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Liato V, Labrie S, Aïder M. Electro-activation of potassium acetate, potassium citrate and calcium lactate: impact on solution acidity, Redox potential, vibrational properties of Raman spectra and antibacterial activity on E. coli O157:H7 at ambient temperature. SPRINGERPLUS 2016; 5:1760. [PMID: 27833832 PMCID: PMC5081071 DOI: 10.1186/s40064-016-3453-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/13/2016] [Accepted: 09/29/2016] [Indexed: 11/10/2022]
Abstract
AIMS To study the electro-activation of potassium acetate, potassium citrate and calcium lactate aqueous solutions and to evaluate their antimicrobial effect against E. coli O157:H7 at ambient temperature. METHODS AND RESULTS Potassium acetate, potassium citrate and calcium lactate aqueous solutions were electrically excited in the anodic compartment of a four sectional electro-activation reactor. Different properties of the electro-activated solutions were measured such as: solutions acidity (pH and titratable), Redox potential and vibrational properties by Raman spectroscopy. Moreover, the antimicrobial activity of these solutions was evaluated against E. coli O157:H7. The results showed a pH decrease from 7.07 ± 0.08, 7.53 ± 0.12 and 6.18 ± 0.1 down to 2.82 ± 0.1, 2.13 ± 0.09 and 2.26 ± 0.15, after 180 min of electro-activation of potassium acetate, potassium citrate and calcium lactate solution, respectively. These solutions were characterized by high oxidative ORP of +1076 ± 12, +958 ± 11 and +820 ± 14 mV, respectively. Raman scattering analysis of anolytes showed stretching vibrations of the hydrogen bonds with the major changes within the region of 3410-3430 cm-1. These solutions were used against E. coli O157:H7 and the results from antimicrobial assays showed high antibacterial effect with a population reduction of ≥6 log CFU/ml within 5 min of treatment. CONCLUSIONS This study demonstrated the effectiveness of the electro-activation to confer to aqueous solutions of organic salts of highly reactive properties that differ them from their conjugated commercial acids. The electro-activated solutions demonstrated significant antimicrobial activity against E. coli O157:H7. SIGNIFICANCE AND IMPACT OF STUDY This study opens new possibilities to use electro-activated solutions of salts of weak organic acids as food preservatives to develop safe, nutritive and low heat processed foods.
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Affiliation(s)
- Viacheslav Liato
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6 Canada ; Department of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, QC G1V 0A6 Canada
| | - Steve Labrie
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6 Canada ; Department of Food Sciences, Université Laval, Quebec, QC G1V 0A6 Canada
| | - Mohammed Aïder
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6 Canada ; Department of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, QC G1V 0A6 Canada ; Laval University, 2425 Rue de l'Agriculture, Pavillon P. Comtois, Quebec, QC G1V 0A6 Canada
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18
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Optimizing application parameters for lactic acid and sodium metasilicate against pathogens on fresh beef, pork and deli meats. Meat Sci 2016; 118:28-33. [DOI: 10.1016/j.meatsci.2016.03.008] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2015] [Revised: 01/11/2016] [Accepted: 03/07/2016] [Indexed: 11/16/2022]
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19
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Kim NH, Rhee MS. Phytic Acid and Sodium Chloride Show Marked Synergistic Bactericidal Effects against Nonadapted and Acid-Adapted Escherichia coli O157:H7 Strains. Appl Environ Microbiol 2016; 82:1040-1049. [PMID: 26637600 PMCID: PMC4751840 DOI: 10.1128/aem.03307-15] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2015] [Accepted: 11/20/2015] [Indexed: 02/06/2023] Open
Abstract
The synergistic antimicrobial effects of phytic acid (PA), a natural extract from rice bran, plus sodium chloride against Escherichia coli O157:H7 were examined. Exposure to NaCl alone at concentrations up to 36% (wt/wt) for 5 min did not reduce bacterial populations. The bactericidal effects of PA alone were much greater than those of other organic acids (acetic, citric, lactic, and malic acids) under the same experimental conditions (P < 0.05). Combining PA and NaCl under conditions that yielded negligible effects when each was used alone led to marked synergistic effects. For example, whereas 0.4% PA or 3 or 4% NaCl alone had little or no effect on cell viability, combining the two completely inactivated both nonadapted and acid-adapted cells, reducing their numbers to unrecoverable levels (>7-log CFU/ml reduction). Flow cytometry confirmed that PA disrupted the cell membrane to a greater extent than did other organic acids, although the cells remained viable. The combination of PA and NaCl induced complete disintegration of the cell membrane. By comparison, none of the other organic acids acted synergistically with NaCl, and neither did NaCl-HCl solutions at the same pH values as the test solutions of PA plus NaCl. These results suggest that PA has great potential as an effective bacterial membrane-permeabilizing agent, and we show that the combination is a promising alternative to conventional chemical disinfectants. These findings provide new insight into the utility of natural compounds as novel antimicrobial agents and increase our understanding of the mechanisms underlying the antibacterial activity of PA.
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Affiliation(s)
- Nam Hee Kim
- Department of Biotechnology, School of Life Sciences and Biotechnology, Korea University, Seoul, South Korea
| | - Min Suk Rhee
- Department of Biotechnology, School of Life Sciences and Biotechnology, Korea University, Seoul, South Korea
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20
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Nonthermal Inactivation ofCronobacter sakazakiiin Infant Formula Milk: A Review. Crit Rev Food Sci Nutr 2015; 56:1620-9. [DOI: 10.1080/10408398.2013.781991] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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21
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Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9092-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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22
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Balaban MO, Duong T. Dense Phase Carbon Dioxide Research: Current Focus and Directions. ACTA ACUST UNITED AC 2014. [DOI: 10.1016/j.aaspro.2014.11.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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23
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Choi YM, Lee SH, Choe JH, Kim KH, Rhee MS, Kim BC. Effects of Supercritical Carbon Dioxide Treatment on Meat Quality and Sensory Evaluation in Soy Sauce and Hot-pepper Paste Marinated Pork. Korean J Food Sci Anim Resour 2013. [DOI: 10.5851/kosfa.2013.33.5.581] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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24
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Baer AA, Miller MJ, Dilger AC. Pathogens of Interest to the Pork Industry: A Review of Research on Interventions to Assure Food Safety. Compr Rev Food Sci Food Saf 2013. [DOI: 10.1111/1541-4337.12001] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Arica A. Baer
- Dept. of Animal Science, Univ. of Illinois Urbana-Champaign; 1503 S
| | - Michael J. Miller
- Dept. of Food Science and Human Nutrition; Div. of Nutritional Sciences; 905 S.; Goodwin Ave.; Urbana; IL 61801; U.S.A
| | - Anna C. Dilger
- Dept. of Animal Science, Univ. of Illinois Urbana-Champaign; 1503 S
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25
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Massey LM, Hettiarachchy NS, Martin EM, Ricke SC. Electrostatic Spray of Food-Grade Organic Acids and Plant Extract to Reduce Escherichia coli
O157:H7 on Fresh-Cut Cantaloupe Cubes. J Food Saf 2013. [DOI: 10.1111/jfs.12024] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Leighanna M. Massey
- Department of Food Science and Institute of Food Engineering; University of Arkansas; 2650 N. Young Avenue Fayetteville AR 72704
| | - Navam S. Hettiarachchy
- Department of Food Science and Institute of Food Engineering; University of Arkansas; 2650 N. Young Avenue Fayetteville AR 72704
| | - Elizabeth M. Martin
- Department of Biological and Agricultural Engineering; University of Arkansas; Fayetteville AR 72701
| | - Steven C. Ricke
- Department of Food Science and Institute of Food Engineering; University of Arkansas; 2650 N. Young Avenue Fayetteville AR 72704
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26
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Ferrentino G, Balzan S, Spilimbergo S. Optimization of supercritical carbon dioxide treatment for the inactivation of the natural microbial flora in cubed cooked ham. Int J Food Microbiol 2012; 161:189-96. [PMID: 23334097 DOI: 10.1016/j.ijfoodmicro.2012.12.004] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2012] [Revised: 12/07/2012] [Accepted: 12/10/2012] [Indexed: 11/26/2022]
Abstract
This study aims to investigate the effects of supercritical carbon dioxide (SC-CO₂) treatment on the inactivation of the natural microbial flora in cubed cooked ham. Response surface methodology with a central composite design was applied to determine the optimal process conditions and investigate the effect of three independent variables (pressure, temperature and treatment time). Additionally, analyses of texture, pH and color together with a storage study of the product were performed to determine its microbial and qualitative stability. Response surface analysis revealed that 12 MPa, 50 °C, 5 min were the optimal conditions to obtain about 3.0, 1.6, and 2.5 Log(CFU/g) reductions of mesophilic aerobic bacteria, psychrophilic bacteria and lactic acid bacteria respectively. Inactivation to undetectable levels of yeasts and molds and coliforms was also obtained. A storage study of 30 days at 4 °C was carried out on the treated product (12 MPa, 50 °C, 5 min) monitoring microbial growth, pH, texture, and color parameters (L*, a*, b* and ΔE). Microbial loads slightly increased and after 30 days of storage reached the same levels detected in the fresh product. Color parameters (L*, a*, b*) showed slight variations while pH and texture did not change significantly. On the basis of the results obtained, SC-CO₂ can be considered a promising technique to microbiologically stabilize cubed cooked ham and, in general, cut/sliced meat products without affecting its quality attributes.
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Affiliation(s)
- Giovanna Ferrentino
- Department of Industrial Engineering, University of Trento, Via Mesiano 77, I-38050 Trento, Italy.
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27
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Mani-López E, García H, López-Malo A. Organic acids as antimicrobials to control Salmonella in meat and poultry products. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.04.043] [Citation(s) in RCA: 159] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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28
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BAE YUNYOUNG, CHOI YOUNGMIN, KIM MINJUNG, KIM KYOUNGHEON, KIM BYOUNGCHUL, RHEE MINSUK. APPLICATION OF SUPERCRITICAL CARBON DIOXIDE FOR MICROORGANISM REDUCTIONS IN FRESH PORK. J Food Saf 2011. [DOI: 10.1111/j.1745-4565.2011.00328.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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29
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Ferrentino G, Spilimbergo S. High pressure carbon dioxide pasteurization of solid foods: Current knowledge and future outlooks. Trends Food Sci Technol 2011. [DOI: 10.1016/j.tifs.2011.04.009] [Citation(s) in RCA: 77] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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30
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Dini C, De Urraza PJ. Isolation and selection of coliphages as potential biocontrol agents of enterohemorrhagic and Shiga toxin-producing E. coli (EHEC and STEC) in cattle. J Appl Microbiol 2011; 109:873-87. [PMID: 20353429 DOI: 10.1111/j.1365-2672.2010.04714.x] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
AIMS To isolate, characterize and select phages as potential biocontrol agents of enterohemorrhagic and Shiga toxin-producing Escherichia coli (EHEC and STEC) in cattle. METHODS AND RESULTS Sixteen STEC and EHEC coliphages were isolated from bovine minced meat and stool samples and characterized with respect to their host range against STEC, EHEC and other Gram-negative pathogens; their morphology by electron microscopy; the presence of the stx1, stx2 and cI genes by means of PCR; RAPD and rep-PCR profiles; plaque formation; and acid resistance. Six isolates belonged to the Myoviridae and 10 to the Podoviridae families. The phages negative for stx and cI that formed large, well-defined plaques were all isolated using EHEC O157:H7 as host. Among them, only CA911 was a myophage and, together with CA933P, had the broadest host range for STEC and EHEC; the latter phage also infected Shigella and Pseudomonas. Isolates CA911, MFA933P and MFA45D differed in particle morphology and amplification patterns by RAPD and rep-PCR and showed the highest acidity tolerance. CONCLUSIONS Myophage CA911 and podophages CA933P, MFA933P and MFA45D were chosen as the best candidates for biocontrol of STEC and EHEC in cattle. SIGNIFICANCE AND IMPACT OF THE STUDY This work employs steps for a rational selection and characterization of bacteriophages as therapeutic agents. This report constitutes the first documentation of STEC and EHEC phages isolated in Argentina and proposes for the first time the use of rep-PCR as a complement of RAPD on DNA fingerprinting of phages.
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Affiliation(s)
- C Dini
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA-CONICET), La Plata, Argentina.
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31
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BAE YUNYOUNG, KIM NAMHEE, KIM KYOUNGHEON, KIM BYOUNGCHUL, RHEE MINSUK. SUPERCRITICAL CARBON DIOXIDE AS A POTENTIAL INTERVENTION FOR GROUND PORK DECONTAMINATION. J Food Saf 2010. [DOI: 10.1111/j.1745-4565.2010.00265.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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32
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Kim SA, Kim OY, Rhee MS. Direct application of supercritical carbon dioxide for the reduction of Cronobacter spp. (Enterobacter sakazakii) in end products of dehydrated powdered infant formula. J Dairy Sci 2010; 93:1854-60. [PMID: 20412898 DOI: 10.3168/jds.2009-2738] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2009] [Accepted: 01/13/2010] [Indexed: 11/19/2022]
Abstract
The objective of this study was to develop a viable new method for inactivation of Cronobacter spp. that could be applied directly to dehydrated powdered infant formula (PIF) using supercritical carbon dioxide (SC-CO(2)). Samples inoculated with Cronobacter spp. were subjected to SC-CO(2) treatment under various conditions (temperature: 63, 68, and 73 degrees C; pressure: 15, 20, and 25 MPa; time: 10, 20, and 30 min). The survival of Cronobacter spp. was assayed, as were any changes in the quality of the treated PIF. Inactivation of Cronobacter spp. by SC-CO(2) was enhanced as temperature and pressure conditions increased (>6.32 log(10) cfu/g). In a validation assay using low-level inoculation (3.21 log(10) cfu/g), treatment at 73 degrees C and 15 MPa for 30 min, 20 MPa for 20 and 30 min, or 25 MPa for 20 and 30 min reduced Cronobacter spp. to undetectable levels, with no recovery of cell viability. There was no significant change in water activity, pH, and color of the treated PIF. Overall, the optimum conditions for elimination of Cronobacter spp. were determined to be 73 degrees C and 20 MPa for 20 min. These parameters for effective SC-CO(2) treatment are feasibly applicable to end product of dehydrated PIF. The results of our study may contribute to the development of an efficient method for improving the microbiological safety of PIF.
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Affiliation(s)
- S A Kim
- Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-713, South Korea
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Fall PA, Leroi F, Chevalier F, Guérin C, Pilet MF. Protective Effect of a Non-BacteriocinogenicLactococcus pisciumCNCM I-4031 Strain AgainstListeria monocytogenesin Sterilized Tropical Cooked Peeled Shrimp. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2010. [DOI: 10.1080/10498850.2010.486910] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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34
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Inactivation of Alicyclobacillus acidoterrestris spores in apple juice by supercritical carbon dioxide. Int J Food Microbiol 2009; 136:95-100. [PMID: 19819038 DOI: 10.1016/j.ijfoodmicro.2009.09.015] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2009] [Revised: 09/09/2009] [Accepted: 09/15/2009] [Indexed: 11/24/2022]
Abstract
We investigated the lethal effect of supercritical carbon dioxide (SC-CO(2); temperature: 65, 70 degrees C, pressure: 80, 100, 120 bar, time: 10-40 min) on Alicyclobacillus acidoterrestris spores (10(6)-10(7)spores/ml) suspended in apple juice. A. acidoterrestris spores were completely inactivated by SC-CO(2) to undetectable levels in above 65 degrees C, 100 bar for 40 min and 70 degrees C, 80 bar for 30 min. The SC-CO(2) did not affect (p>0.05) the pH and Brix of apple juice. In electron microscopic observations, the surface and internal morphological changes and extraction of intracellular materials of the treated spores were observed. Our results indicate that SC-CO(2) can effectively kill A. acidoterrestris spores in apple juice with no changes to the quality of the juice and also provides a complementary understanding of inactivation action of SC-CO(2).
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