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Application of chlorine dioxide-based hurdle technology to improve microbial food safety–A review. Int J Food Microbiol 2022; 379:109848. [DOI: 10.1016/j.ijfoodmicro.2022.109848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 05/31/2022] [Accepted: 07/20/2022] [Indexed: 11/21/2022]
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2
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Comparison of measurement methods at determining the target sites injured by antimicrobials in Escherichia coli O157:H7 using metabolic inhibitors. Food Sci Biotechnol 2021; 30:1117-1127. [PMID: 34471565 DOI: 10.1007/s10068-021-00939-3] [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: 02/07/2021] [Revised: 06/13/2021] [Accepted: 06/28/2021] [Indexed: 10/20/2022] Open
Abstract
Acquiring an understanding of the mechanisms underlying antimicrobial action is important for overcoming bacterial resistance to antimicrobials. This study evaluated three different methods (antimicrobial fixed broth dilution method, metabolic inhibitors fixed broth dilution method, and metabolic inhibitor fixed agar recovery method) for determining the target site of Escherichia coli O157:H7 by treatments with various antimicrobials (ethanol, ethylenediaminetetraacetic acid, polymyxin B, thymol, acetic acid, and citrus fruit extract). However, the results indicated only weak relationships between MIC values and mechanisms of antimicrobials known to cause damage or injury. In addition, the results of three measurement methods using metabolic inhibitors were not correlated. These results suggest that measurement methods using metabolic inhibitors alone may not be suitable for determining the target site injured by antimicrobials. Therefore, various measurement methods should be compared and analyzed to determine the damage or injury sites targeted by antimicrobials in pathogenic bacteria. Further studies are needed to compare and analyze the various measurement methods for determining the target site injured by antimicrobials in pathogenic bacteria.
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Malka SK, Park MH. Fresh Produce Safety and Quality: Chlorine Dioxide's Role. FRONTIERS IN PLANT SCIENCE 2021; 12:775629. [PMID: 35087550 PMCID: PMC8787301 DOI: 10.3389/fpls.2021.775629] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Accepted: 12/16/2021] [Indexed: 05/03/2023]
Abstract
Maintaining microbial safety and quality of fresh fruits and vegetables are a global concern. Harmful microbes can contaminate fresh produce at any stage from farm to fork. Microbial contamination can affect the quality and shelf-life of fresh produce, and the consumption of contaminated food can cause foodborne illnesses. Additionally, there has been an increased emphasis on the freshness and appearance of fresh produce by modern consumers. Hence, disinfection methods that not only reduce microbial load but also preserve the quality of fresh produce are required. Chlorine dioxide (ClO2) has emerged as a better alternative to chlorine-based disinfectants. In this review, we discuss the efficacy of gaseous and aqueous ClO2 in inhibiting microbial growth immediately after treatment (short-term effect) versus regulating microbial growth during storage of fresh produce (long-term effect). We further elaborate upon the effects of ClO2 application on retaining or enhancing the quality of fresh produce and discuss the current understanding of the mode of action of ClO2 against microbes affecting fresh produce.
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4
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Luu P, Chhetri VS, Janes ME, King JM, Adhikari A. Effectiveness of Aqueous Chlorine Dioxide in Minimizing Food Safety Risk Associated with Salmonella, E. coli O157:H7, and Listeria monocytogenes on Sweet Potatoes. Foods 2020; 9:foods9091259. [PMID: 32911767 PMCID: PMC7554816 DOI: 10.3390/foods9091259] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/01/2020] [Accepted: 09/05/2020] [Indexed: 11/28/2022] Open
Abstract
Sodium hypochlorite (NaOCl) is a commonly used sanitizer in the produce industry despite its limited effectiveness against contaminated human pathogens in fresh produce. Aqueous chlorine dioxide (ClO2) is an alternative sanitizer offering a greater oxidizing potency with greater efficacy in reducing a large number of microorganisms. We investigated the effect of aqueous chlorine dioxide treatment against human pathogens, Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes seeded on sweet potatoes. Sweet potatoes were spot inoculated (4.2 to 5.7 log CFU/cm2) with multi-strain cocktails of Salmonella spp., E. coli O157:H7, and L. monocytogenes and treated for 10–30 min with 5 ppm aqueous ClO2 or water. Aqueous ClO2 treatment was significantly (p < 0.05) effective in reducing Salmonella with a reduction of 2.14 log CFU/cm2 within 20 min compared to 1.44 log CFU/cm2 for water treatment. Similar results were observed for L. monocytogenes with a 1.98 log CFU/cm2 reduction compared to 0.49 log CFU/cm2 reduction observed after 30 min treatment with aqueous ClO2 the water respectively. The maximum reduction in E. coli O157: H7 reached 2.1 Log CFU/cm2 after 20 min of treatment with aqueous ClO2. The level of the pathogens in ClO2 wash solutions, after the treatment, was below the detectable limit. While in the water wash solutions, the pathogens’ populations ranged from 3.47 to 4.63 log CFU/mL. Our study indicates that aqueous ClO2 is highly effective in controlling cross-contamination during postharvest washing of sweet potatoes.
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Adhikari A, Chhetri VS, Bhattacharya D, Cason C, Luu P, Suazo A. Effectiveness of daily rinsing of alfalfa sprouts with aqueous chlorine dioxide and ozonated water on the growth of Listeria monocytogenes during sprouting. Lett Appl Microbiol 2019; 69:252-257. [PMID: 31429475 DOI: 10.1111/lam.13209] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 08/13/2019] [Accepted: 08/13/2019] [Indexed: 11/30/2022]
Abstract
Alfalfa sprouts have been implicated in multiple foodborne disease outbreaks. This study evaluated the growth of Listeria monocytogenes during sprouting of alfalfa seeds and the effectiveness of daily chlorine dioxide & ozone rinsing in controlling the growth. Alfalfa seeds inoculated with L. monocytogenes were sprouted for 5 days (25°C) with a daily aqueous ClO2 (3 ppm, 10 min) or ozone water (2 ppm, 5 min) rinse. Neither treatment significantly reduced the growth of L. monocytogenes on sprouting alfalfa seeds. The initial level of L. monocytogenes was 3·44 ± 0·27, which increased to c. 7·0 log CFU per g following 3 days of sprouting. There was no significant difference in the bacterial population between the treatment schemes. Bacterial distribution in roots (7·63 ± 0·511 log CFU per g), stems (7·51 ± 0·511 log CFU per g) and leaves (7·41 ± 0·511 log CFU per g) were similar after 5 days. Spent sanitizers had significantly lower levels of bacterial populations compared to the spent distilled water control. The results indicated that sprouting process provides a favourable condition for the growth of L. monocytogenes and the sanitizer treatment alone may not be able to reduce food safety risks. SIGNIFICANCE AND IMPACT OF THE STUDY: Sprouts are high-risk foods. Consumption of raw sprouts is frequently associated with foodborne disease outbreaks. Optimum sprouting procedure involves soaking seeds in water followed by daily water rinsing to maintain a moist environment that is also favourable for the growth of pathogenic micro-organisms. The present study emphasized the potential food safety risks during sprouting and the effect of applying daily sanitizer rinsing in the place of water rinsing to reduce those risks. The finding of this study may be useful in the development of pre-harvest and post-harvest risk management strategies.
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Affiliation(s)
- A Adhikari
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA
| | - V S Chhetri
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA
| | - D Bhattacharya
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA
| | - C Cason
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA
| | - P Luu
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA
| | - A Suazo
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA
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6
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Hyun J, Lee S. Effect of modified atmosphere packaging on preserving various types of fresh produce. J Food Saf 2017. [DOI: 10.1111/jfs.12376] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jeong‐Eun Hyun
- Department of Food and NutritionChung‐Ang UniversityAnseong‐si, Gyeonggi‐do Republic of Korea
| | - Sun‐Young Lee
- Department of Food and NutritionChung‐Ang UniversityAnseong‐si, Gyeonggi‐do Republic of Korea
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7
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Praeger U, Herppich WB, Hassenberg K. Aqueous chlorine dioxide treatment of horticultural produce: Effects on microbial safety and produce quality–A review. Crit Rev Food Sci Nutr 2017; 58:318-333. [DOI: 10.1080/10408398.2016.1169157] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Ulrike Praeger
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Department Horticultural Engineering, Potsdam, Germany
| | - Werner B. Herppich
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Department Horticultural Engineering, Potsdam, Germany
| | - Karin Hassenberg
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Department Horticultural Engineering, Potsdam, Germany
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8
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Millan-Sango D, Sammut E, Van Impe JF, Valdramidis VP. Decontamination of alfalfa and mung bean sprouts by ultrasound and aqueous chlorine dioxide. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.12.015] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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9
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Effect of sanitizer combined with steam heating on the inactivation of foodborne pathogens in a biofilm on stainless steel. Food Microbiol 2016; 55:47-54. [DOI: 10.1016/j.fm.2015.11.003] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2015] [Revised: 10/30/2015] [Accepted: 11/06/2015] [Indexed: 11/16/2022]
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10
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Sukumaran AT, Nannapaneni R, Kiess A, Sharma CS. Reduction of Salmonella on chicken breast fillets stored under aerobic or modified atmosphere packaging by the application of lytic bacteriophage preparation SalmoFreshTM. Poult Sci 2015; 95:668-75. [PMID: 26706362 DOI: 10.3382/ps/pev332] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2015] [Accepted: 09/14/2015] [Indexed: 01/12/2023] Open
Abstract
The present study evaluated the efficacy of recently approved Salmonella lytic bacteriophage preparation (SalmoFresh™) in reducing Salmonella on chicken breast fillets, as a surface and dip application. The effectiveness of phage in combination with modified atmosphere packaging (MAP) and the ability of phage preparation in reducing Salmonella on chicken breast fillets at room temperature was also evaluated. Chicken breast fillets inoculated with a cocktail of Salmonella Typhimurium, S. Heidelberg, and S. Enteritidis were treated with bacteriophage (10(9) PFU/mL) as either a dip or surface treatment. The dip-treated samples were stored at 4°C aerobically and the surface-treated samples were stored under aerobic and MAP conditions (95% CO2/5% O2) at 4°C for 7 d. Immersion of Salmonella-inoculated chicken breast fillets in bacteriophage solution reduced Salmonella (P < 0.05) by 0.7 and 0.9 log CFU/g on d 0 and d 1 of storage, respectively. Surface treatment with phage significantly (P < 0.05) reduced Salmonella by 0.8, 0.8, and 1 log CFU/g on d 0, 1, and 7 of storage, respectively, under aerobic conditions. Higher reductions in Salmonella counts were achieved on chicken breast fillets when the samples were surface treated with phage and stored under MAP conditions. The Salmonella counts were reduced by 1.2, 1.1, and 1.2 log CFU/g on d 0, 1, and 7 of storage, respectively. Bacteriophage surface application on chicken breast fillets stored at room temperature reduced the Salmonella counts by 0.8, 0.9, and 0.4 log CFU/g after 0, 4, and 8 h, respectively, compared to the untreated positive control. These findings indicate that lytic phage preparation was effective in reducing Salmonella on chicken breast fillets stored under aerobic and modified atmosphere conditions.
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Affiliation(s)
- Anuraj T Sukumaran
- Poultry Science Department, Mississippi State University, Mississippi State
| | - Rama Nannapaneni
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State
| | - Aaron Kiess
- Poultry Science Department, Mississippi State University, Mississippi State
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Choi EJ, Chung YB, Han AR, Chun HH. Combined Effects of Sanitizer Mixture and Antimicrobial Ice for Improving Microbial Quality of Salted Chinese Cabbage during Low Temperature Storage. ACTA ACUST UNITED AC 2015. [DOI: 10.3746/jkfn.2015.44.11.1715] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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12
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Hoelzer K, Pouillot R, Van Doren J, Dennis S. Reduction of Listeria monocytogenes contamination on produce – A quantitative analysis of common liquid fresh produce wash compounds. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.06.011] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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13
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Ge C, Rymut S, Lee C, Lee J. Salmonella internalization in mung bean sprouts and pre- and postharvest intervention methods in a hydroponic system. J Food Prot 2014; 77:752-7. [PMID: 24780329 DOI: 10.4315/0362-028x.jfp-13-370] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Mung bean sprouts, typically consumed raw or minimally cooked, are often contaminated with pathogens. Internalized pathogens pose a high risk because conventional sanitization methods are ineffective for their inactivation. The studies were performed (i) to understand the potential of internalization of Salmonella in mung bean sprouts under conditions where the irrigation water was contaminated and (ii) to determine if pre- and postharvest intervention methods are effective in inactivating the internalized pathogen. Mung bean sprouts were grown hydroponically and exposed to green fluorescence protein-tagged Salmonella Typhimurium through maturity. One experimental set received contaminated water daily, while other sets received contaminated water on a single day at different times. For preharvest intervention, irrigation water was exposed to UV, and for postharvest intervention-contaminated sprouts were subjected to a chlorine wash and UV light. Harvested samples were disinfected with ethanol and AgNO3 to differentiate surface-associate pathogens from the internalized ones. The internalized Salmonella Typhimurium in each set was quantified using the plate count method. Internalized Salmonella Typhimurium was detected at levels of 2.0 to 5.1 log CFU/g under all conditions. Continuous exposure to contaminated water during the entire period generated significantly higher levels of Salmonella Typhimurium internalization than sets receiving contaminated water for only a single day (P < 0.05). Preintervention methods lowered the level of internalized Salmonella by 1.84 log CFU/g (P < 0.05), whereas postintervention methods were ineffective in eliminating internalized pathogens. Preintervention did not completely inactivate bacteria in sprouts and demonstrated that the remaining Salmonella Typhimurium in water became more resistant to UV. Because postharvest intervention methods are ineffective, proper procedures for maintaining clean irrigation water must be followed throughout production in a hydroponic system.
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Affiliation(s)
- Chongtao Ge
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210, USA
| | - Susan Rymut
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210, USA
| | - Cheonghoon Lee
- College of Public Health, Division of Environmental Health Sciences, The Ohio State University, Columbus, Ohio 43210, USA
| | - Jiyoung Lee
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210, USA; College of Public Health, Division of Environmental Health Sciences, The Ohio State University, Columbus, Ohio 43210, USA.
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Miya S, Takahashi H, Hashimoto M, Nakazawa M, Kuda T, Koiso H, Kimura B. Development of a controlling method for Escherichia coli O157:H7 and Salmonella spp. in fresh market beef by using polylysine and modified atmosphere packaging. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.09.028] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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15
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Neo SY, Lim PY, Phua LK, Khoo GH, Kim SJ, Lee SC, Yuk HG. Efficacy of chlorine and peroxyacetic acid on reduction of natural microflora, Escherichia coli O157:H7, Listeria monocyotgenes and Salmonella spp. on mung bean sprouts. Food Microbiol 2013; 36:475-80. [DOI: 10.1016/j.fm.2013.05.001] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2013] [Revised: 04/15/2013] [Accepted: 05/01/2013] [Indexed: 10/26/2022]
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16
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Sikin AM, Zoellner C, Rizvi SSH. Current intervention strategies for the microbial safety of sprouts. J Food Prot 2013; 76:2099-123. [PMID: 24290689 DOI: 10.4315/0362-028x.jfp-12-437] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Sprouts have gained popularity worldwide due to their nutritional values and health benefits. The fact that their consumption has been associated with numerous outbreaks of foodborne illness threatens the $250 million market that this industry has established in the United States. Therefore, sprout manufacturers have utilized the U.S. Food and Drug Administration recommended application of 20,000 ppm of calcium hypochlorite solution to seeds before germination as a preventative method. Concentrations of up to 200 ppm of chlorine wash are also commonly used on sprouts. However, chlorine-based treatment achieves on average only 1- to 3-log reductions in bacteria and is associated with negative health and environmental issues. The search for alternative strategies has been widespread, involving chemical, biological, physical, and hurdle processes that can achieve up to 7-log reductions in bacteria in some cases. The compilation here of the current scientific data related to these techniques is used to compare their efficacy for ensuring the microbial safety of sprouts and their practicality for commercial producers. Of specific importance for alternative seed and sprout treatments is maintaining the industry-accepted germination rate of 95% and the sensorial attributes of the final product. This review provides an evaluation of suggested decontamination technologies for seeds and sprouts before, during, and after germination and concludes that thermal inactivation of seeds and irradiation of sprouts are the most practical stand-alone microbial safety interventions for sprout production.
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Affiliation(s)
- Adi Md Sikin
- Institute of Food Science, Cornell University, Stocking Hall, Ithaca, New York 14853-7201, USA; Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia.
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17
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Effects of aqueous chlorine dioxide treatment and cold storage on microbial growth and quality of blueberries. ACTA ACUST UNITED AC 2013. [DOI: 10.1007/s13765-013-3017-9] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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18
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Kim EG, Ryu JH, Kim H. Effect of Chlorine Dioxide Treatment and Storage in a Modified Atmosphere on the Inactivation of Cronobacter
spp. on Radish Seeds. J Food Saf 2013. [DOI: 10.1111/jfs.12037] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Eun-Gyeong Kim
- Department of Food and Nutrition; Wonkwang University; Iksan Jeonbuk 570-749 Korea
| | - Jee-Hoon Ryu
- Graduate School of Life Sciences and Biotechnology; Korea University; Seoul 136-791 Korea
| | - Hoikyung Kim
- Department of Food and Nutrition; Wonkwang University; Iksan Jeonbuk 570-749 Korea
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Yang Y, Meier F, Ann Lo J, Yuan W, Lee Pei Sze V, Chung HJ, Yuk HG. Overview of Recent Events in the Microbiological Safety of Sprouts and New Intervention Technologies. Compr Rev Food Sci Food Saf 2013. [DOI: 10.1111/1541-4337.12010] [Citation(s) in RCA: 87] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
| | - Fabienne Meier
- Food Science & Technology Programme; Dept. of Chemistry; National Univ. of Singapore; 3 Science Drive 3; Singapore; 117543
| | - Jerilyn Ann Lo
- Food Science & Technology Programme; Dept. of Chemistry; National Univ. of Singapore; 3 Science Drive 3; Singapore; 117543
| | - Wenqian Yuan
- Food Science & Technology Programme; Dept. of Chemistry; National Univ. of Singapore; 3 Science Drive 3; Singapore; 117543
| | - Valarie Lee Pei Sze
- Food Science & Technology Programme; Dept. of Chemistry; National Univ. of Singapore; 3 Science Drive 3; Singapore; 117543
| | - Hyun-Jung Chung
- Dept. of Food and Nutrition; Inha Univ.; Incheon 402-751; Korea
| | - Hyun-Gyun Yuk
- Food Science & Technology Programme; Dept. of Chemistry; National Univ. of Singapore; 3 Science Drive 3; Singapore; 117543
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Tornuk F, Ozturk I, Sagdic O, Yetim H. Determination and Improvement of Microbial Safety of Wheat Sprouts with Chemical Sanitizers. Foodborne Pathog Dis 2011; 8:503-8. [DOI: 10.1089/fpd.2010.0709] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Fatih Tornuk
- Department of Food Technology, Safiye Cikrikcioglu Vocational School, Erciyes University, Kayseri, Turkey
| | - Ismet Ozturk
- Food Engineering Department, Faculty of Engineering, Erciyes University, Kayseri, Turkey
| | - Osman Sagdic
- Food Engineering Department, Faculty of Engineering, Erciyes University, Kayseri, Turkey
| | - Hasan Yetim
- Food Engineering Department, Faculty of Engineering, Erciyes University, Kayseri, Turkey
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Church DL, Emshey D, Lloyd T, Pitout J. Clinical and economic evaluation of BBL CHROMagar Salmonella (CHROMSal) versus subculture after selenite broth enrichment to CHROMSal and Hektoen enteric agars to detect enteric Salmonella in a large regional microbiology laboratory. Diagn Microbiol Infect Dis 2010; 68:13-9. [PMID: 20727464 DOI: 10.1016/j.diagmicrobio.2010.04.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2009] [Revised: 04/06/2010] [Accepted: 04/07/2010] [Indexed: 11/20/2022]
Abstract
Stool culture for enteric pathogens is one of the most labor-intensive clinical microbiology procedures. Direct plating of stool to BBL CHROMagar Salmonella (CHROMSal) (BD Diagnostics, Sparks, MD) versus subculture after selenite broth enrichment (Sel) to CHROMSal (Sel-CHROMSal) and Hektoen enteric agar (Sel-Hek) (PML Microbiologicals, Eugene, OR) to detect Salmonella were compared. The number of colony picks and biochemical/serotyping tests per plate was recorded. A cost comparison was done. Fifty-one of 2999 (1.7%) stools yielded Salmonella sp., and 80% of isolates grew on CHROMSal by 24 h. CHROMSal demonstrated much less false-positive growth compared to Sel-Hek (P < 0.0001), which reduced biochemical and serotyping tests by 85% and 20%, respectively. Sel-CHROMSal and CHROMSal versus Sel-Hek improved enteric Salmonella detection when compared to a true positive "gold standard" (i.e., recovery by any culture method) with a sensitivity, specificity, positive predictive value, and negative predictive value of 100% and 94.12%, 100% and 99.97%, 100% and 97.96%, and 100% and 99.90%, respectively. CHROMSal use would result in substantial cost and labor savings.
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Kim Y, Kim M, Song KB. Combined treatment of fumaric acid with aqueous chlorine dioxide or UV-C irradiation to inactivate Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes inoculated on alfalfa and clover sprouts. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2009.05.022] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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23
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Cobo Molinos A, Abriouel H, Ben Omar N, López RL, Gálvez A. Microbial diversity changes in soybean sprouts treated with enterocin AS-48. Food Microbiol 2009; 26:922-6. [PMID: 19835782 DOI: 10.1016/j.fm.2009.06.012] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2009] [Revised: 06/27/2009] [Accepted: 06/29/2009] [Indexed: 11/15/2022]
Abstract
Seed sprouts may act as vehicles for foodborne pathogenic bacteria. In the present study, the effect of washing treatment with the enterococcal bacteriocin enterocin AS-48 on the microbiota of two batches of soybean sprouts was studied by culture-dependent and independent methods throughout storage at 10 degrees C. Viable cell counts of bacteriocin-treated samples revealed some modifications only for lactic acid bacteria and enterococci during storage. In the control samples from batch 1, the culture-independent DGGE analysis revealed species from genera Rahnella and Serratia as the predominant bacteria at early stages. Several bands corresponding to other genera (two Pantoea bands, one Escherichia band, and five Enterobacter bands) were also detected during storage of control samples, especially at days 3 and 5, while one Rahnella band disappeared. By contrast, some of the enterobacteria (Pantoea Escherichia and Enterobacter) were not detected or showed very faint bands in batch 1 bacteriocin-treated samples, in which two new and intense bands corresponding to genera Enterococcus and Leuconostoc were detected. Batch 2 showed a more homogeneous bacterial population, composed mainly by species of genus Enterobacter together with Pantoea. The major modifications detected in the bacteriocin-treated samples from batch 2 included the loss of one genus Enterobacter band at days 3, 5 and 7, and the detection of a new band corresponding to genus Leuconostoc at days 5 and 7. These results suggest that bacteriocin treatment disturbs the microbial balance in sprouts, producing changes in the microbial profile that cannot be detected by culture-dependent methods. The results also encourage the use of culture-independent methods to gain more insights into the global effects of bacteriocins in food systems.
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Affiliation(s)
- Antonio Cobo Molinos
- Area de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, 23071-Jaén, Spain
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24
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Kim Y, Kim M, Song K. Efficacy of aqueous chlorine dioxide and fumaric acid for inactivating pre-existing microorganisms and Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on broccoli sprouts. Food Control 2009. [DOI: 10.1016/j.foodcont.2008.12.005] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Salmonellosis Outbreaks in the United States Due to Fresh Produce: Sources and Potential Intervention Measures. Foodborne Pathog Dis 2009; 6:635-48. [DOI: 10.1089/fpd.2008.0232] [Citation(s) in RCA: 295] [Impact Index Per Article: 19.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
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Gómez-López VM, Rajkovic A, Ragaert P, Smigic N, Devlieghere F. Chlorine dioxide for minimally processed produce preservation: a review. Trends Food Sci Technol 2009. [DOI: 10.1016/j.tifs.2008.09.005] [Citation(s) in RCA: 125] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Kim YJ, Lee SH, Park J, Park J, Chung M, Kwon K, Chung K, Won M, Song KB. Inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on stored iceberg lettuce by aqueous chlorine dioxide treatment. J Food Sci 2008; 73:M418-22. [PMID: 19021812 DOI: 10.1111/j.1750-3841.2008.00940.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2023]
Abstract
Inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes in iceberg lettuce by aqueous chlorine dioxide (ClO(2)) treatment was evaluated. Iceberg lettuce samples were inoculated with approximately 7 log CFU/g of E. coli O157:H7, S. typhimurium, and L. monocytogenes. Iceberg lettuce samples were then treated with 0, 5, 10, or 50 ppm ClO(2) solution and stored at 4 degrees C. Aqueous ClO(2) treatment significantly decreased the populations of pathogenic bacteria on shredded lettuce (P < 0.05). In particular, 50 ppm ClO(2) treatment reduced E. coli O157:H7, S. typhimurium, and L. monocytogenes by 1.44, 1.95, and 1.20 log CFU/g, respectively. The D(10)-values of E. coli O157:H7, S. typhimurium, and L. monocytogenes in shredded lettuce were 11, 26, and 42 ppm, respectively. The effect of aqueous ClO(2) treatment on the growth of pathogenic bacteria during storage was evaluated, and a decrease in the population size of these pathogenic bacteria was observed. Additionally, aqueous ClO(2) treatment did not affect the color of lettuce during storage. These results suggest that aqueous ClO(2) treatment can be used to improve the microbial safety of shredded lettuce during storage.
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Affiliation(s)
- Yun-Jung Kim
- Department of Food Science and Technology, Chungnam National University, Daejeon, 305-764, Korea
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