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Kulišová M, Rabochová M, Lorinčík J, Maťátková O, Brányik T, Hrudka J, Scholtz V, Jarošová Kolouchová I. Comparative assessment of UV-C radiation and non-thermal plasma for inactivation of foodborne fungal spores suspension in vitro. RSC Adv 2024; 14:16835-16845. [PMID: 38784412 PMCID: PMC11114098 DOI: 10.1039/d4ra01689k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Accepted: 05/10/2024] [Indexed: 05/25/2024] Open
Abstract
Fungal contamination poses a persistent challenge to industries, particularly in food, healthcare, and clinical sectors, due to the remarkable resilience of fungi in withstanding conventional control methods. In this context, our research delves into the comparative efficacy of UV radiation and non-thermal plasma (NTP) on key foodborne fungal contaminants - Alternaria alternata, Aspergillus niger, Fusarium culmorum, and Fusarium graminearum. The study examined the impact of varying doses of UV radiation on the asexual spores of all mentioned fungal strains. Simultaneously, the study compared the effects of UV radiation and NTP on the metabolic activity of cells after spore germination and their subsequent germination ability. The results revealed that UV-C radiation (254 nm) did not significantly suppress the metabolic activity of cells after spore germination. In contrast, NTP exhibited almost 100% effectiveness on both selected spores and their subsequent germination, except for A. niger. In the case of A. niger, the effectiveness of UV-C and NTP was nearly comparable, showing only a 35% decrease in metabolic activity after 48 hours of germination, while the other strains (A. alternata, F. culmorum, F. graminearum) exhibited a reduction of more than 95%. SEM images illustrate the morphological changes in structure of all tested spores after both treatments. This study addresses a crucial gap in existing literature, offering insights into the adaptation possibilities of treated cells and emphasizing the importance of considering exposure duration and nutrient conditions (introduction of fresh medium). The results highlighted the promising antimicrobial potential of NTP, especially for filamentous fungi, paving the way for enhanced sanitation processes with diverse applications.
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Affiliation(s)
- Markéta Kulišová
- University of Chemistry and Technology, Prague, Department of Biotechnology Technická 5, 166 28, Praha 6 Prague Czech Republic
| | - Michaela Rabochová
- Research Centre Rez, Department of Material Analysis Hlavní 130, 250 68, Husinec-Řež Czech Republic
- Czech Technical University in Prague, Faculty of Biomedical Engineering nám. Sítná 3105 272 01 Kladno Czech Republic
| | - Jan Lorinčík
- Research Centre Rez, Department of Material Analysis Hlavní 130, 250 68, Husinec-Řež Czech Republic
| | - Olga Maťátková
- University of Chemistry and Technology, Prague, Department of Biotechnology Technická 5, 166 28, Praha 6 Prague Czech Republic
| | - Tomáš Brányik
- Research Institute of Brewing and Malting Lípová 15 120 44 Prague Czech Republic
| | - Jan Hrudka
- University of Chemistry and Technology, Prague, Department of Physics and Measurements Technická 5, 166 28, Praha 6 Prague Czech Republic
| | - Vladimír Scholtz
- University of Chemistry and Technology, Prague, Department of Physics and Measurements Technická 5, 166 28, Praha 6 Prague Czech Republic
| | - Irena Jarošová Kolouchová
- University of Chemistry and Technology, Prague, Department of Biotechnology Technická 5, 166 28, Praha 6 Prague Czech Republic
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2
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Shin S, Dowden B, Doh IJ, Rajwa B, Bae E, Robinson JP. Surface Environment and Energy Density Effects on the Detection and Disinfection of Microorganisms Using a Portable Instrument. SENSORS (BASEL, SWITZERLAND) 2023; 23:2135. [PMID: 36850732 PMCID: PMC9968048 DOI: 10.3390/s23042135] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 02/08/2023] [Accepted: 02/13/2023] [Indexed: 06/18/2023]
Abstract
Real-time detection and disinfection of foodborne pathogens are important for preventing foodborne outbreaks and for maintaining a safe environment for consumers. There are numerous methods for the disinfection of hazardous organisms, including heat treatment, chemical reaction, filtration, and irradiation. This report evaluated a portable instrument to validate its simultaneous detection and disinfection capability in typical laboratory situations. In this challenging study, three gram-negative and two gram-positive microorganisms were used. For the detection of contamination, inoculations of various concentrations were dispensed on three different surface types to estimate the performance for minimum-detectable cell concentration. Inoculations higher than 103~104 CFU/mm2 and 0.15 mm of detectable contaminant size were estimated to generate a sufficient level of fluorescence signal. The evaluation of disinfection efficacy was conducted on three distinct types of surfaces, with the energy density of UVC light (275-nm) ranging from 4.5 to 22.5 mJ/cm2 and the exposure time varying from 1 to 5 s. The study determined the optimal energy dose for each of the microorganisms species. In addition, surface characteristics may also be an important factor that results in different inactivation efficacy. These results demonstrate that the proposed portable device could serve as an in-field detection and disinfection unit in various environments, and provide a more efficient and user-friendly way of performing disinfection on large surface areas.
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Affiliation(s)
- Sungho Shin
- Department of Basic Medical Sciences, Purdue University, West Lafayette, IN 47907, USA
| | - Brianna Dowden
- Department of Basic Medical Sciences, Purdue University, West Lafayette, IN 47907, USA
| | - Iyll-Joon Doh
- Department of Basic Medical Sciences, Purdue University, West Lafayette, IN 47907, USA
| | - Bartek Rajwa
- Bindley Bioscience Center, Purdue University, West Lafayette, IN 47907, USA
| | - Euiwon Bae
- School of Mechanical Engineering, Purdue University, West Lafayette, IN 47907, USA
| | - J. Paul Robinson
- Department of Basic Medical Sciences, Purdue University, West Lafayette, IN 47907, USA
- Weldon School of Biomedical Engineering, Purdue University, West Lafayette, IN 47907, USA
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Ashrafudoulla M, Ulrich MSI, Toushik SH, Nahar S, Roy PK, Mizan FR, Park SH, Ha SD. Challenges and opportunities of non-conventional technologies concerning food safety. WORLD POULTRY SCI J 2023. [DOI: 10.1080/00439339.2023.2163044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Md. Ashrafudoulla
- Department of Food Science and Technology, Chung-Ang University, Anseong-Si, Republic of Korea
| | - Mevo S. I. Ulrich
- Department of Food Science and Technology, Chung-Ang University, Anseong-Si, Republic of Korea
| | | | - Shamsun Nahar
- Department of Food Science and Technology, Chung-Ang University, Anseong-Si, Republic of Korea
| | - Pantu Kumar Roy
- Department of Seafood Science and Technology, Gyeongsang National University, Tongyeong, Republic of Korea
| | - Furkanur Rahaman Mizan
- Department of Food Science and Technology, Chung-Ang University, Anseong-Si, Republic of Korea
| | - Si Hong Park
- Food Science and Technology, Oregon State University, Corvallis, Oregon, USA
| | - Sang-Do Ha
- Department of Food Science and Technology, Chung-Ang University, Anseong-Si, Republic of Korea
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4
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Salazar F, Pizarro-Oteíza S, Kasahara I, Labbé M. Effect of ultraviolet light-emitting diode processing on fruit and vegetable-based liquid foods: A review. Front Nutr 2022; 9:1020886. [PMID: 36523335 PMCID: PMC9745123 DOI: 10.3389/fnut.2022.1020886] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Accepted: 11/10/2022] [Indexed: 09/10/2023] Open
Abstract
Ultraviolet light-emitting diode (UV-LED) technology has emerged as a non-thermal and non-chemical treatment for preserving liquid fruit and vegetable foods. This technology uses ultraviolet light to interact with the food at different wavelengths, solving problems related to product stability, quality, and safety during storage. UV-LED treatment has been shown to affect microbe and enzyme inactivation, and it increases and improves retention of bioactive compounds. Moreover, computational simulations are a powerful and relevant tool that can be used optimize and improve the UV-LED process. Currently, there are a limited studies of this technology in liquid fruit and vegetable-based foods. This review gathers information on these food type and shows that it is a promising technology for the development of new products, is environmentally friendly, and does not require the addition of chemicals nor heat. This is relevant from an industrial perspective because maintaining the nutritional and organoleptic properties ensures better quality. However, due to the scarce information available on this type of food, further studies are needed.
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Affiliation(s)
- Fernando Salazar
- Escuela de Alimentos, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
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5
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Inactivation of B. cereus spores in whole milk and almond milk by serpentine path coiled tube UV-C system: Numerical simulation of flow field, lipid peroxidation and volatiles analysis. Food Res Int 2022; 160:111652. [DOI: 10.1016/j.foodres.2022.111652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 06/09/2022] [Accepted: 07/06/2022] [Indexed: 11/19/2022]
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6
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Design and efficiency evaluation of a mid-size serpentine Dean flow UV-C system for the processing of whole milk using computational fluid dynamics and biodosimetry. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111168] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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Gómez-López VM, Jubinville E, Rodríguez-López MI, Trudel-Ferland M, Bouchard S, Jean J. Inactivation of Foodborne Viruses by UV Light: A Review. Foods 2021; 10:foods10123141. [PMID: 34945692 PMCID: PMC8701782 DOI: 10.3390/foods10123141] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 11/29/2021] [Accepted: 12/15/2021] [Indexed: 12/13/2022] Open
Abstract
Viruses on some foods can be inactivated by exposure to ultraviolet (UV) light. This green technology has little impact on product quality and, thus, could be used to increase food safety. While its bactericidal effect has been studied extensively, little is known about the viricidal effect of UV on foods. The mechanism of viral inactivation by UV results mainly from an alteration of the genetic material (DNA or RNA) within the viral capsid and, to a lesser extent, by modifying major and minor viral proteins of the capsid. In this review, we examine the potential of UV treatment as a means of inactivating viruses on food processing surfaces and different foods. The most common foodborne viruses and their laboratory surrogates; further explanation on the inactivation mechanism and its efficacy in water, liquid foods, meat products, fruits, and vegetables; and the prospects for the commercial application of this technology are discussed. Lastly, we describe UV’s limitations and legislation surrounding its use. Based on our review of the literature, viral inactivation in water seems to be particularly effective. While consistent inactivation through turbid liquid food or the entire surface of irregular food matrices is more challenging, some treatments on different food matrices seem promising.
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Affiliation(s)
- Vicente M. Gómez-López
- Catedra Alimentos para la Salud, Universidad Católica San Antonio de Murcia, Campus de los Jerónimos, E-30107 Murcia, Spain;
| | - Eric Jubinville
- Institute of Nutraceuticals and Functional Foods, Département des Sciences des Aliments, Université Laval, Québec, QC G1V 0A6, Canada; (E.J.); (M.T.-F.); (S.B.)
| | - María Isabel Rodríguez-López
- Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica San Antonio de Murcia, Campus de los Jerónimos, E-30107 Murcia, Spain;
| | - Mathilde Trudel-Ferland
- Institute of Nutraceuticals and Functional Foods, Département des Sciences des Aliments, Université Laval, Québec, QC G1V 0A6, Canada; (E.J.); (M.T.-F.); (S.B.)
| | - Simon Bouchard
- Institute of Nutraceuticals and Functional Foods, Département des Sciences des Aliments, Université Laval, Québec, QC G1V 0A6, Canada; (E.J.); (M.T.-F.); (S.B.)
| | - Julie Jean
- Institute of Nutraceuticals and Functional Foods, Département des Sciences des Aliments, Université Laval, Québec, QC G1V 0A6, Canada; (E.J.); (M.T.-F.); (S.B.)
- Correspondence: ; Tel.: +1-418-656-2131 (ext. 413849)
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Vashisht P, Pendyala B, Gopisetty VVS, Patras A. Modeling and validation of delivered fluence of a continuous Dean flow pilot scale UV system: monitoring fluence by biodosimetry approach. Food Res Int 2021; 148:110625. [PMID: 34507769 DOI: 10.1016/j.foodres.2021.110625] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Revised: 05/31/2021] [Accepted: 07/19/2021] [Indexed: 11/24/2022]
Abstract
The inactivation of pathogenic microorganisms in water and high transmittance liquid foods has been studied extensively. The efficiency of the process is relatively low for treating opaque liquid foods using traditional UV systems. This study evaluated the ability of UV-C light to inactivate foodborne pathogens in a simulated opaque fluid (6.5 to 17 cm-1) at commercial relevant flow rates (31.70, 63.40, 95.10 gph) using a pilot-scale Dean Flow UV system. In this study, a mathematical model for the prediction of delivered fluence was developed by the biodosimetry method. The results revealed that increased Reduction equivalent fluence (REF) rates were observed with increased flow rates due to additional turbulence. The experimental and calculated REF were well correlated with the UV-C absorption coefficient range of 6.5 to 17 cm-1 indicating efficient mixing in the reactor. REF scaled up linearly at experimental conditions as an inverse function of flow rate and absorption coefficient, and a linear mathematical model (R2 > 0.99, p < 0.05) to predict delivered REF was developed. The model was tested and validated against independent experiments using Salmonella Typhimurium and Bacillus cereus endospores. The predicted and experimental REF values were in close agreement (p > 0.05). It is demonstrated that the developed model can predict the REF, thus microbial inactivation of microbial suspensions in simulated fluid with the absorption coefficient of 6.5-17 cm-1 and flow rates of 31.70-95.10 gph. The pilot system will be field-tested against microorganisms in highly absorbing and scattering fluids.
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Affiliation(s)
- Pranav Vashisht
- Food Biosciences and Technology Program, Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville 37209, TN, USA
| | - Brahmaiah Pendyala
- Food Biosciences and Technology Program, Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville 37209, TN, USA.
| | - Vybhav Vipul Sudhir Gopisetty
- Food Biosciences and Technology Program, Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville 37209, TN, USA
| | - Ankit Patras
- Food Biosciences and Technology Program, Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville 37209, TN, USA.
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9
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Ultraviolet-C inactivation and hydrophobicity of Bacillus subtilis and Bacillus velezensis spores isolated from extended shelf-life milk. Int J Food Microbiol 2021; 349:109231. [PMID: 34022614 DOI: 10.1016/j.ijfoodmicro.2021.109231] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2020] [Revised: 03/31/2021] [Accepted: 04/25/2021] [Indexed: 11/23/2022]
Abstract
Bacterial spores are important in food processing due to their ubiquity, resistance to high temperature and chemical inactivation. This work aims to study the effect of ultraviolet C (UVC) on the spores of Bacillus subtilis and Bacillus velezensis at a molecular and individual level to guide in deciding on the right parameters that must be applied during the processing of liquid foods. The spores were treated with UVC using phosphate buffer saline (PBS) as a suspension medium and their lethality rate was determined for each sample. Purified spore samples of B. velezensis and B. subtilis were treated under one pass in a UVC reactor to inactivate the spores. The resistance pattern of the spores to UVC treatment was determined using dipicolinic acid (Ca-DPA) band of spectral analysis obtained from Raman spectroscopy. Flow cytometry analysis was also done to determine the effect of the UVC treatment on the spore samples at the molecular level. Samples were processed for SEM and the percentage spore surface hydrophobicity was also determined using the Microbial Adhesion to Hydrocarbon (MATH) assay to predict the adhesion strength to a stainless-steel surface. The result shows the maximum lethality rate to be 6.5 for B. subtilis strain SRCM103689 (B47) and highest percentage hydrophobicity was 54.9% from the sample B. velezensis strain LPL-K103 (B44). The difference in surface hydrophobicity for all isolates was statistically significant (P < 0.05). Flow cytometry analysis of UVC treated spore suspensions clarifies them further into sub-populations unaccounted for by plate counting on growth media. The Raman spectroscopy identified B4002 as the isolate possessing the highest concentration of Ca-DPA. The study justifies the critical role of Ca-DPA in spore resistance and the possible sub-populations after UVC treatment that may affect product shelf-life and safety. UVC shows a promising application in the inactivation of resistant spores though there is a need to understand the effects at the molecular level to design the best parameters during processing.
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10
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Rockey NC, Henderson JB, Chin K, Raskin L, Wigginton KR. Predictive Modeling of Virus Inactivation by UV. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2021; 55:3322-3332. [PMID: 33576611 DOI: 10.1021/acs.est.0c07814] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
UV254 disinfection strategies are commonly applied to inactivate pathogenic viruses in water, food, air, and on surfaces. There is a need for methods that rapidly predict the kinetics of virus inactivation by UV254, particularly for emerging and difficult-to-culture viruses. We conducted a systematic literature review of inactivation rate constants for a wide range of viruses. Using these data and virus characteristics, we developed and evaluated linear and nonlinear models for predicting inactivation rate constants. Multiple linear regressions performed best for predicting the inactivation kinetics of (+) ssRNA and dsDNA viruses, with cross-validated root mean squared relative prediction errors similar to those associated with experimental rate constants. We tested the models by predicting and measuring inactivation rate constants of a (+) ssRNA mouse coronavirus and a dsDNA marine bacteriophage; the predicted rate constants were within 7% and 71% of the experimental rate constants, respectively, indicating that the prediction was more accurate for the (+) ssRNA virus than the dsDNA virus. Finally, we applied our models to predict the UV254 rate constants of several viruses for which high-quality UV254 inactivation data are not available. Our models will be valuable for predicting inactivation kinetics of emerging or difficult-to-culture viruses.
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Affiliation(s)
- Nicole C Rockey
- Department of Civil & Environmental Engineering, University of Michigan, Ann Arbor, MI 48109, United States
| | - James B Henderson
- Consulting for Statistics, Computing and Analytics Research, University of Michigan, Ann Arbor, MI 48109, United States
| | - Kaitlyn Chin
- Department of Civil & Environmental Engineering, University of Michigan, Ann Arbor, MI 48109, United States
| | - Lutgarde Raskin
- Department of Civil & Environmental Engineering, University of Michigan, Ann Arbor, MI 48109, United States
| | - Krista R Wigginton
- Department of Civil & Environmental Engineering, University of Michigan, Ann Arbor, MI 48109, United States
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11
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Barut Gök S, Vetter E, Kromm L, Hansjosten E, Hensel A, Gräf V, Stahl M. Inactivation of E. coli and L. innocua in milk by a thin film UV-C reactor modified with flow guiding elements (FGE). Int J Food Microbiol 2021; 343:109105. [PMID: 33636589 DOI: 10.1016/j.ijfoodmicro.2021.109105] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2020] [Revised: 12/17/2020] [Accepted: 02/05/2021] [Indexed: 11/27/2022]
Abstract
In this study the suitability of a thin-film reactor (TFR) equipped with special flow guiding elements (FGE) was examined to analyse its capability to inactivate microorganisms in milk. Experiments were carried out with UHT-milk inoculated with Escherichia coli (E. coli), DH5α and Listeria innocua (L. innocua) WS 2258. Furthermore, the inactivation of microorganisms originally occurring in raw milk was investigated. E. coli, DH5α and L. innocua serving as biodosimeter were reduced by 4.58-log and 3.19-log, respectively. In milk, the original microorganisms showed a 4-log reduction. Without FGE the reduction was below 0.13-log. Thus, it can be derived that the efficacy of a UV-C thin-film reactor processing absorptive media like milk can be highly improved using FGE.
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Affiliation(s)
- Sıla Barut Gök
- Department of Food Technology, Çorlu Vocational School, Tekirdağ Namık Kemal University, Tekirdağ 59830, Turkey.
| | - Eva Vetter
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, 76131 Karlsruhe, Germany
| | - Lisa Kromm
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, 76131 Karlsruhe, Germany
| | - Edgar Hansjosten
- Institute of Micro Process Engineering, Karlsruhe Institute of Technology, 76021 Karlsruhe, Germany
| | - Andreas Hensel
- Institute of Micro Process Engineering, Karlsruhe Institute of Technology, 76021 Karlsruhe, Germany
| | - Volker Gräf
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, 76131 Karlsruhe, Germany
| | - Mario Stahl
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, 76131 Karlsruhe, Germany
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Continuous-flow UV-C processing of kale juice for the inactivation of E. coli and assessment of quality parameters. Food Res Int 2020; 140:110085. [PMID: 33648303 DOI: 10.1016/j.foodres.2020.110085] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 12/22/2020] [Accepted: 12/25/2020] [Indexed: 11/21/2022]
Abstract
Ultraviolet-C (UV-C) light is a non-thermal method for improving the safety and shelf-life of cold-pressed juices with minimal impact on quality and nutrition. Most previous studies have investigated fruit juices as opposed to particulate dense leafy green juices with very low UV transmittance (UVT). Pure kale juice is a common juice ingredient and represents the worst-case scenario in terms of low UVT green juices. This study validated the use of continuous benchtop UV-C treatment at 253.7 nm for 5-log reduction of non-pathogenic Escherichia coli P36 in kale juice. An average absorbed fluence of 108.3 mJ cm-2 resulted in a 5.8 log reduction of E. coli P36. At a fluence comparable to that reported for commercial juice processing (74.0 mJ cm-2), kale juice exhibited a decrease in absorption coefficient, while sedimentation, supernatant browning and pectin methylesterase activity increased with no effect on the chlorophyll content, colour, viscosity or antioxidant content.
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13
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Optimization of UV-C Processing of Donkey Milk: An Alternative to Pasteurization? Animals (Basel) 2020; 11:ani11010042. [PMID: 33379250 PMCID: PMC7824723 DOI: 10.3390/ani11010042] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 12/14/2020] [Accepted: 12/17/2020] [Indexed: 11/16/2022] Open
Abstract
The effect of UV-C light technology on the inactivation of six foodborne pathogens inoculated in raw donkey milk was evaluated. Fresh raw donkey milk was artificially inoculated with the following foodborne pathogens-L. inoccua (NCTC 11288), S. aureus (NCTC 6571), B. cereus (NCTC 7464), Cronobacter sakazakii (NCTC 11467), E. coli (NCTC 9001), Salmonella enteritidis (NCTC 6676)-and then treated with UV-C doses of up to 1300 J/L. L. innocua was the most UV-C-resistant of the bacteria tested, requiring 1100 J/L for complete inactivation, while the rest of the bacteria tested was destructed in the range of 200-600 J/L. Results obtained from this study indicate that UV-C light technology has the potential to be used as a non-thermal processing method for the reduction of spoilage bacteria and foodborne pathogens that can be present in raw donkey milk.
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14
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Manoharan D, Stephen J, Radhakrishnan M. Study on low‐pressure plasma system for continuous decontamination of milk and its quality evaluation. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15138] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Dharini Manoharan
- Centre of Excellence in Nonthermal Processing Technology Indian Institute of Food Processing TechnologyMinistry of Food Processing IndustriesGovt. of India Thanjavur India
| | - Jaspin Stephen
- Centre of Excellence in Nonthermal Processing Technology Indian Institute of Food Processing TechnologyMinistry of Food Processing IndustriesGovt. of India Thanjavur India
| | - Mahendran Radhakrishnan
- Centre of Excellence in Nonthermal Processing Technology Indian Institute of Food Processing TechnologyMinistry of Food Processing IndustriesGovt. of India Thanjavur India
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15
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Nicolau-Lapeña I, Abadias M, Viñas I, Bobo G, Lafarga T, Ribas-Agustí A, Aguiló-Aguayo I. Water UV-C treatment alone or in combination with peracetic acid: A technology to maintain safety and quality of strawberries. Int J Food Microbiol 2020; 335:108887. [PMID: 33002710 DOI: 10.1016/j.ijfoodmicro.2020.108887] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 08/18/2020] [Accepted: 09/06/2020] [Indexed: 11/15/2022]
Abstract
Disinfection of fruits is one of the most important steps since they are going to be eaten fresh-or minimally-processed. This step affects quality, safety, and shelf-life of the product. Despite being a common sanitizer in the fruit industry, chlorine may react with organic matter leading to the formation of toxic by-products. Alternative sustainable disinfection strategies to chlorine are under study to minimize environmental and human health impact. Water-assisted UV-C light (WUV-C) is proposed here as an alternative sanitizing method for strawberries. In this study, strawberries were washed for 1 or 5 min in a tank with 2 or 4 lamps on, each emitting UV-C light at 17.2 W/cm2, or in a chlorine solution (200 ppm, pH 6.5). Moreover, trials with 4 lamps on, together with a washing solution consisting on peracetic acid at 40 or 80 ppm, were carried out. Overall, quality and nutritional parameters of strawberries after treatments were maintained. Changes in color were not noticeable and fruits did not lose firmness. No major changes were observed in antioxidant activity, organic acid, anthocyanin, vitamin C, and total phenolic content. Yeasts and molds were not affected by the WUV-C treatment, and 5 min were needed to significantly reduce total aerobic mesophylls population. However, reductions of artificially inoculated Listeria innocua and Salmonella Typhimurium after WUV-C treatments were comparable to those obtained with chlorine-wash, which were 3.0 log CFU / g. Moreover, WUV-C light was effective to minimize microorganisms remaining in washing water, avoiding cross-contamination and thus, allowing water recirculation. This effect was improved when combining the action of UV-C light with peracetic acid, showing the suitability of this combined treatment, understood as an alternative to chlorine sanitation, for sanitizing strawberries and keeping the populations of pathogenic bacteria in washing water lower than 0.6 ± 0.1 log CFU / mL.
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Affiliation(s)
- Iolanda Nicolau-Lapeña
- Food Technology Department, University of Lleida, Agrotecnio Center, Rovira Roure 191, 25198 Lleida, Catalonia, Spain
| | - Maribel Abadias
- IIRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain
| | - Inmaculada Viñas
- Food Technology Department, University of Lleida, Agrotecnio Center, Rovira Roure 191, 25198 Lleida, Catalonia, Spain.
| | - Gloria Bobo
- IIRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain
| | - Tomás Lafarga
- IIRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain
| | | | - Ingrid Aguiló-Aguayo
- IIRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain..
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16
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Liu Y, Xiong L, Kontopodi E, Boeren S, Zhang L, Zhou P, Hettinga K. Changes in the milk serum proteome after thermal and non-thermal treatment. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102544] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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17
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Pendyala B, Patras A, Ravi R, Gopisetty VVS, Sasges M. Evaluation of UV-C Irradiation Treatments on Microbial Safety, Ascorbic Acid, and Volatile Aromatics Content of Watermelon Beverage. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02363-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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18
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Zhu Y, Elbrhami AA, Popović V, Koutchma T, Warriner K. Comparative Effects of Thermal, High Hydrostatic Pressure, and UV-C Processing on the Quality, Nutritional Attributes, and Inactivation of Escherichia coli, Salmonella, and Listeria Introduced into Tiger Nut Milk. J Food Prot 2019; 82:971-979. [PMID: 31099594 DOI: 10.4315/0362-028x.jfp-18-493] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
HIGHLIGHTS Thermal and nonthermal methods can support a 5-log CFU reduction of model bacteria introduced into tiger nut milk. Thermal treatment of tiger nut milk results in significant loss of protein, antioxidants, and quality properties. HHP or UV-C treatment of tiger nut milk retains quality and nutritional characteristics. HHP or UV-C are suitable for the pasteurization of tiger nut milk.
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Affiliation(s)
- Yan Zhu
- 1 Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1 (ORCID: http://orcid.org/0000-0003-4990-5831 [Y.Z.])
| | - Asma A Elbrhami
- 1 Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1 (ORCID: http://orcid.org/0000-0003-4990-5831 [Y.Z.])
| | - Vladimir Popović
- 2 Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada N1G 5C9
| | - Tatiana Koutchma
- 2 Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada N1G 5C9
| | - Keith Warriner
- 1 Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1 (ORCID: http://orcid.org/0000-0003-4990-5831 [Y.Z.])
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19
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Pendyala B, Patras A, Gopisetty VVS, Sasges M, Balamurugan S. Inactivation of Bacillus and Clostridium Spores in Coconut Water by Ultraviolet Light. Foodborne Pathog Dis 2019; 16:704-711. [PMID: 31135181 DOI: 10.1089/fpd.2019.2623] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
Bacterial spores are generally more resistant than vegetative bacteria to ultraviolet (UV) inactivation. The UV sensitivity of these spores must be known for implementing UV disinfection of low acid liquid foods. UV inactivation kinetics of bacterial spores in coconut water (CW) and distilled sterile water was studied. Populations of Bacillus cereus and Clostridium sporogenes dormant spores were reduced by more than 5.5 log10 at the UV-C photon fluence of 1142 μE·m-2 and 1919 μE·m-2 respectively. C. sporogenes spores showed higher UV-C resistance than B. cereus, with the photon fluence 300 μE·m-2 required for one log inactivation (D10) and 194 μE·m-2, respectively. No significant difference was observed in D10 values of spores suspended in the two fluid types (p > 0.05). The inactivation kinetics of microorganisms were described by log linear models with low root mean square error and high coefficient of determination (R2 > 0.98). This study clearly demonstrated that high levels of inactivation of bacterial spores can be achieved in CW. The baseline data generated from this study will be used to conduct spore inactivation studies in continuous flow UV systems. Further proliferation of the technology will include conducting extensive pilot studies.
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Affiliation(s)
- Brahmaiah Pendyala
- Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville, Tennessee
| | - Ankit Patras
- Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville, Tennessee
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20
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Bhullar MS, Patras A, Kilonzo-Nthenge A, Pokharel B, Sasges M. Ultraviolet inactivation of bacteria and model viruses in coconut water using a collimated beam system. FOOD SCI TECHNOL INT 2019; 25:562-572. [PMID: 31067995 DOI: 10.1177/1082013219843395] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
This study investigated the effect of ultraviolet-C irradiation on the inactivation of microorganisms in coconut water, a highly opaque liquid food (1.01 ± 0.018 absorption coefficient). Ultraviolet-C inactivation kinetics of two bacteriophages (MS2, T1UV) and three surrogate bacteria (Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes) in 0.1% (w/v) peptone and coconut water were investigated. Ultraviolet-C irradiation at 254 nm was applied to stirred samples, using a collimated beam device. A series of known ultraviolet-C doses (0-40 mJ cm-2) were applied for ultraviolet-C treatment except for MS2 where higher doses were delivered (100 mJ cm-2). Inactivation levels of all organisms were proportional to ultraviolet-C dose. At the highest dose of 40 mJ cm-2, three surrogates of pathogenic bacteria were inactivated by more than 5-log10 (p < 0.05) in 0.1% (w/v) peptone and coconut water. Results showed that ultraviolet-C irradiation effectively inactivated bacteriophage and surrogate bacteria in highly opaque coconut water. The log reduction kinetics of microorganisms followed log-linear and exponential models with higher R2 (>0.95) and low root mean square error values. The D10 values of 3, 5.48, and 4.58 mJ cm-2 were obtained from the inactivation of E. coli, S. Typhimurium, and L. monocytogenes, respectively. Models for predicting log reduction as a function of ultraviolet-C irradiation dose were found to be significant (p < 0.05). Fluid optics were the key controlling parameters for efficient microbial inactivation. Therefore, the ultraviolet-C dose must be calculated not only from the incident ultraviolet-C intensity but must also consider the attenuation in the samples. The results from this study imply that adequate log reduction of vegetative cells and model viruses is achievable in coconut water and suggested significant potential for ultraviolet-C treatment of other liquid foods.
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Affiliation(s)
- Manreet S Bhullar
- 1 Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville, USA
| | - Ankit Patras
- 1 Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville, USA
| | - Agnes Kilonzo-Nthenge
- 1 Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville, USA
| | - Bharat Pokharel
- 1 Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville, USA
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21
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Sadiq FA, He G, Sakandar HA, Li Y, Ou K. Lactococcus lactis phages from the perspective of their diversity, thermal and biocidal resistance. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.11.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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22
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UV‑C irradiation as an alternative treatment technique: Study of its effect on microbial inactivation, cytotoxicity, and sensory properties in cranberry-flavored water. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.11.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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23
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Ali N, Popović V, Koutchma T, Warriner K, Zhu Y. Effect of thermal, high hydrostatic pressure, and ultraviolet‐C processing on the microbial inactivation, vitamins, chlorophyll, antioxidants, enzyme activity, and color of wheatgrass juice. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13036] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Nagwa Ali
- Department of Food ScienceUniversity of Guelph Guelph Ontario Canada
| | - Vladimir Popović
- Guelph Research and Development CentreAgriculture and Agri‐Food Canada Guelph Ontario Canada
| | - Tatiana Koutchma
- Guelph Research and Development CentreAgriculture and Agri‐Food Canada Guelph Ontario Canada
| | - Keith Warriner
- Department of Food ScienceUniversity of Guelph Guelph Ontario Canada
| | - Yan Zhu
- Department of Food ScienceUniversity of Guelph Guelph Ontario Canada
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24
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Listeria monocytogenes in Milk: Occurrence and Recent Advances in Methods for Inactivation. BEVERAGES 2019. [DOI: 10.3390/beverages5010014] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Milk is one of the most important food items consumed by humans worldwide. In addition to its nutritional importance, milk is an excellent culture medium for microorganisms, which may include pathogens such as Listeria monocytogenes (L. monocytogenes). Traditional processing of milk for direct consumption is based on thermal treatments that efficiently eliminate pathogens, including pasteurization or sterilization. However, the occurrence of L. monocytogenes in milk as a consequence of failures in the pasteurization process or postpasteurization contamination is still a matter of concern. In recent years, consumer demand for minimally processed milk has increased due to the perception of better sensory and nutritional qualities of the products. This review deals with the occurrence of L. monocytogenes in milk in the last 10 years, including regulatory aspects, and recent advances in technologies for the inactivation of this pathogen in milk. The results from studies on nonthermal technologies, such as high hydrostatic pressure, pulsed electric fields, ultrasounds, and ultraviolet irradiation, are discussed, considering their potential application in milk processing plants.
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25
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Ward DM, Patras A, Kilonzo‐Nthenge A, Yannam SK, Pan C, Xiao H, Sasges M. UV‐C treatment on the safety of skim milk: Effect on microbial inactivation and cytotoxicity evaluation. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12944] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Danielle M. Ward
- Department of Agricultural and Environmental Sciences Tennessee State University Nashville Tennessee
| | - Ankit Patras
- Department of Agricultural and Environmental Sciences Tennessee State University Nashville Tennessee
| | - Agnes Kilonzo‐Nthenge
- Department of Agricultural and Environmental Sciences Tennessee State University Nashville Tennessee
| | - Sudheer K. Yannam
- Department of Agricultural and Environmental Sciences Tennessee State University Nashville Tennessee
| | - Che Pan
- Department of Food Science University of Massachusetts Amherst Massachusetts
| | - Hang Xiao
- Department of Food Science University of Massachusetts Amherst Massachusetts
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26
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Gopisetty VVS, Patras A, Kilonzo-Nthenge A, Yannam S, Bansode RR, Sasges M, Burns SM, Vergne MJ, Pan C, Xiao H. Impact of UV-C irradiation on the quality, safety, and cytotoxicity of cranberry-flavored water using a novel continuous flow UV system. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.042] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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