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Kim SH, Park SH, Ahn JB, Kang DH. Inactivation of E. coli O157:H7, Salmonella enterica, and L. monocytogenes through semi-continuous superheated steam treatment with additional effects of enhancing initial germination rate and salinity tolerance. Food Microbiol 2024; 117:104373. [PMID: 37918996 DOI: 10.1016/j.fm.2023.104373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Revised: 08/26/2023] [Accepted: 08/28/2023] [Indexed: 11/04/2023]
Abstract
Superheated steam (SHS) is a powerful technology used to reduce bacteria on food surfaces while causing less damage to the underlying sublayer of food compared to conventional heating treatments. In this study, a semi-continuous SHS system was developed to inactivate foodborne pathogens within 1 s (Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes) on radish seed surfaces and to enhance the seeds' salinity tolerance, which is vital for adapting to arid and semi-arid regions. The temperature of the SHS was set to 200 °C and 300 °C, with flow rates of 5 m/s and 7 m/s, and treatments were cycled either once or three times. As a result, increased temperature (200 °C-300 °C) and number of treatments (1 time to 3 times) led to a significantly larger microbial reduction on the surface of radish seeds. E. coli O157:H7, S. enterica, and L. monocytogenes were reduced by 4.42, 4.73, and 3.95 log CFU/g (P < 0.05), respectively, after three SHS treatments at 300 °C and 7 m/s. However, due to the ongoing potential for recovery of residual microorganisms, further research involving combinations is essential to enhance the microbicidal effect. Water imbibition showed significantly higher values in the SHS-treated group up to 30 min, indicating faster germination rates in the SHS-treated group (71.3-81.3%) compared to the control group (52.7%) on the second day, indicating a significant enhancement in germination rate. In addition, the salinity resistance of the radish seeds increased after SHS treatment. When moisturized with 0.5% NaCl solution, more radish seeds germinated after treatment with SHS (40%) than controls (22.7%) (P < 0.05). The results of this study, the first to apply semi-continuous SHS to seeds, are expected to serve as a cornerstone for future pilot-scale investigations aiming to implement the system within the seed industry.
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Affiliation(s)
- Soo-Hwan Kim
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea
| | - Sang-Hyun Park
- Department of Food Science and Technology, Kongju National University, Yesan, Chungnam, 32439, Republic of Korea
| | - Jun-Bae Ahn
- 4 School of Food Service & Culinary Arts, Seowon University, Cheongju, Chungbuk, Republic of Korea
| | - Dong-Hyun Kang
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, Republic of Korea.
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2
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Park YJ, Kim SY, Song WJ. Inactivation of Salmonella Typhimurium and Listeria monocytogenes on buckwheat seeds through combination treatment with plasma, vacuum packaging, and hot water. J Appl Microbiol 2023; 134:lxad272. [PMID: 37974046 DOI: 10.1093/jambio/lxad272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 11/12/2023] [Accepted: 11/15/2023] [Indexed: 11/19/2023]
Abstract
AIMS The objectives of this study were to evaluate the effect of combination treatment with cold plasma (CP), vacuum packaging (VP), and hot water (HW) on the inactivation of foodborne pathogens on buckwheat seeds, and determined the germination rates of seeds and the quality of sprouts following combination treatment. METHODS AND RESULTS Buckwheat seeds inoculated with Salmonella Typhimurium and Listeria monocytogenes were treated with CP, HW, CP + HW, VP + HW, or CP + VP + HW. The germination rates of the HW-, CP + HW-, VP + HW-, and CP + VP + HW-treated seeds and the antioxidant activities and rutin contents of the CP + HW- and CP + VP + HW-treated sprouts were determined. HW, CP + HW, and CP + VP + HW were found to reduce the levels of the two pathogens to below the detection limit (1.0 log CFU g-1) at 70°C. However, HW and CP + HW significantly reduced the germination rate of buckwheat seeds. CP + VP + HW did not affect the germination rate of seeds nor the antioxidant activities and rutin content of buckwheat sprouts. CONCLUSIONS These results indicate that CP + VP + HW can be used as a novel control method to reduce foodborne pathogens in seeds without causing quality deterioration.
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Affiliation(s)
- Ye-Jin Park
- Department of Food Science and Biotechnology, Kyonggi University, Suwon, Gyeonggi-do 16227, Republic of Korea
| | - Su-Yeon Kim
- Department of Food Science and Biotechnology, Kyonggi University, Suwon, Gyeonggi-do 16227, Republic of Korea
| | - Won-Jae Song
- Department of Food Science and Biotechnology, Kyonggi University, Suwon, Gyeonggi-do 16227, Republic of Korea
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3
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Ding Y, Nan Y, Qiu Y, Niu D, Stanford K, Holley R, McAllister T, Narváez‐Bravo C. Use of a phage cocktail to reduce the numbers of seven
Escherichia coli
strains belonging to different
STEC
serogroups applied to fresh produce and seeds. J Food Saf 2023. [DOI: 10.1111/jfs.13044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Yiran Ding
- Food and Human Nutritional Sciences University of Manitoba Winnipeg Manitoba Canada
| | - Yuchen Nan
- Food and Human Nutritional Sciences University of Manitoba Winnipeg Manitoba Canada
| | - Yang Qiu
- Food and Human Nutritional Sciences University of Manitoba Winnipeg Manitoba Canada
| | - Dongyan Niu
- Ecosystem & Public Health University of Calgary Calgary Alberta Canada
| | - Kim Stanford
- Department of Biological Sciences University of Lethbridge Lethbridge Canada
| | - Rick Holley
- Food and Human Nutritional Sciences University of Manitoba Winnipeg Manitoba Canada
| | - Tim McAllister
- Food and Human Nutritional Sciences University of Manitoba Winnipeg Manitoba Canada
- Ecosystem & Public Health University of Calgary Calgary Alberta Canada
- Department of Biological Sciences University of Lethbridge Lethbridge Canada
- Agriculture and Agri‐Food Canada Lethbridge Research and Development Centre Lethbridge Alberta Canada
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4
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Barrit T, Campion C, Aligon S, Bourbeillon J, Rousseau D, Planchet E, Teulat B. A new in vitro monitoring system reveals a specific influence of Arabidopsis nitrogen nutrition on its susceptibility to Alternaria brassicicola at the seedling stage. PLANT METHODS 2022; 18:131. [PMID: 36482365 PMCID: PMC9733346 DOI: 10.1186/s13007-022-00962-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Accepted: 11/23/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND Seedling growth is an early phase of plant development highly susceptible to environmental factors such as soil nitrogen (N) availability or presence of seed-borne pathogens. Whereas N plays a central role in plant-pathogen interactions, its role has never been studied during this early phase for the interaction between Arabidopsis thaliana and Alternaria brassicicola, a seed-transmitted necrotrophic fungus. The aim of the present work was to develop an in vitro monitoring system allowing to study the impact of the fungus on A. thaliana seedling growth, while modulating N nutrition. RESULTS The developed system consists of square plates placed vertically and filled with nutrient agar medium allowing modulation of N conditions. Seeds are inoculated after sowing by depositing a droplet of conidial suspension. A specific semi-automated image analysis pipeline based on the Ilastik software was developed to quantify the impact of the fungus on seedling aerial development, calculating an index accounting for every aspect of fungal impact, namely seedling death, necrosis and developmental delay. The system also permits to monitor root elongation. The interest of the system was then confirmed by characterising how N media composition [0.1 and 5 mM of nitrate (NO3-), 5 mM of ammonium (NH4+)] affects the impact of the fungus on three A. thaliana ecotypes. Seedling development was strongly and negatively affected by the fungus. However, seedlings grown with 5 mM NO3- were less susceptible than those grown with NH4+ or 0.1 mM NO3-, which differed from what was observed with adult plants (rosette stage). CONCLUSIONS The developed monitoring system allows accurate determination of seedling growth characteristics (both on aerial and root parts) and symptoms. Altogether, this system could be used to study the impact of plant nutrition on susceptibility of various genotypes to fungi at the seedling stage.
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Affiliation(s)
- Thibault Barrit
- Institut Agro, Univ Angers, INRAE, IRHS, SFR QUASAV, 49000, Angers, France
| | - Claire Campion
- Institut Agro, Univ Angers, INRAE, IRHS, SFR QUASAV, 49000, Angers, France
| | - Sophie Aligon
- Institut Agro, Univ Angers, INRAE, IRHS, SFR QUASAV, 49000, Angers, France
| | - Julie Bourbeillon
- Institut Agro, Univ Angers, INRAE, IRHS, SFR QUASAV, 49000, Angers, France
| | - David Rousseau
- Institut Agro, Univ Angers, INRAE, IRHS, SFR QUASAV, 49000, Angers, France
| | - Elisabeth Planchet
- Institut Agro, Univ Angers, INRAE, IRHS, SFR QUASAV, 49000, Angers, France
| | - Béatrice Teulat
- Institut Agro, Univ Angers, INRAE, IRHS, SFR QUASAV, 49000, Angers, France.
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5
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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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6
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Song WJ, Kang DH. Inactivation of Salmonella Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes on alfalfa seeds by the combination treatment of vacuumed hydrogen peroxide vapor and vacuumed dry heat. Lett Appl Microbiol 2022; 74:909-915. [PMID: 35175639 DOI: 10.1111/lam.13678] [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: 10/23/2021] [Revised: 02/11/2022] [Accepted: 02/13/2022] [Indexed: 12/01/2022]
Abstract
We evaluated combined effects of vacuumed hydrogen peroxide vapor (VHPV) and vacuum-sealed dry heat (vacuum heat, VH) to inactivate foodborne pathogens (Salmonella Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes) on alfalfa seeds. Alfalfa seeds inoculated with foodborne pathogens were sequentially treated initially with1.0 ml of 0 or 30% VHPV for 1 min and later with dry heat (DH) or VH for 2 h, and the rate of seed germination was evaluated. The combination treatment decreased the populations of three foodborne pathogens below the limit of detection (1.0 log CFU/g) on alfalfa seeds without decreasing germinability. The sequential treatment using VHPV and VH greatly reduced the total treatment time needed to inactivate pathogens on alfalfa seeds by more than 5 log CFU/g. These results demonstrate that a combination of VHPV and VH has potentially employed as a new method for pasteurization of alfalfa seeds without affecting their germinability.
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Affiliation(s)
- Won-Jae Song
- Department of Food Science and Biotechnology, Kyonggi University, Suwon, Gyeonggi-do, 16227, Republic of Korea
| | - Dong-Hyun Kang
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea.,Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, Republic of Korea
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7
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Miyahira RF, Antunes AEC. Bacteriological safety of sprouts: A brief review. Int J Food Microbiol 2021; 352:109266. [PMID: 34111728 DOI: 10.1016/j.ijfoodmicro.2021.109266] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 05/06/2021] [Accepted: 05/23/2021] [Indexed: 12/01/2022]
Abstract
The germination process causes changes in the chemical composition of seeds that improves the nutritional value of sprouts, while decreasing their microbiological safety, since the germination conditions are ideal for bacterial growth as well. This review explores the bacteriological safety of sprouts and their involvement in foodborne illness outbreaks, worldwide. Additionally, approaches to improve the shelf-life and microbiological safety of sprouts are discussed. According to the literature, sprout consumption is associated with more than 60 outbreaks of foodborne illness worldwide, since 1988. Alfalfa sprouts were most commonly involved in outbreaks and the most commonly implicated pathogens were Salmonella and pathogenic Escherichia coli (especially, Shiga toxin producing E. coli). In the pre-harvest stage, the implementation of good agricultural practices is an important tool for producing high-quality seeds. In the post-harvest stage, several methods of seed decontamination are used commercially, or have been investigated by researchers. After germination, seedlings should be kept under refrigeration and, if possible, cooked before consumption. Finally, microbiological analyses should be performed at all stages to monitor the hygiene of the sprout production process.
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Affiliation(s)
- Roberta Fontanive Miyahira
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rio de Janeiro, RJ, Brazil; School of Applied Sciences, State University of Campinas (FCA/UNICAMP), Limeira, SP, Brazil.
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8
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Shin HJ, Kim H, Beuchat LR, Ryu JH. Antimicrobial activities of organic acid vapors against Acidovorax citrulli, Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes on Cucurbitaceae seeds. Food Microbiol 2020; 92:103569. [DOI: 10.1016/j.fm.2020.103569] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2020] [Revised: 06/07/2020] [Accepted: 06/09/2020] [Indexed: 11/26/2022]
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9
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Kim WI, Choi SY, Han I, Cho SK, Lee Y, Kim S, Kang B, Choi O, Kim J. Inhibition of Salmonella enterica growth by competitive exclusion during early alfalfa sprout development using a seed-dwelling Erwinia persicina strain EUS78. Int J Food Microbiol 2020; 312:108374. [DOI: 10.1016/j.ijfoodmicro.2019.108374] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2019] [Revised: 08/27/2019] [Accepted: 09/22/2019] [Indexed: 11/16/2022]
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10
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Lee S, Kim H, Beuchat LR, Ryu JH. Development of a decontamination method to inactivate Acidovorax citrulli on Cucurbitaceae seeds without loss of seed viability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5734-5739. [PMID: 31163092 DOI: 10.1002/jsfa.9841] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2019] [Revised: 05/24/2019] [Accepted: 06/01/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Acidovorax citrulli is a plant pathogen causing bacterial fruit blotch in Cucurbitaceae family. Applying high concentration of disinfectants to seeds containing plant pathogen may substantially decrease the germination rate of seeds. Therefore, it is necessary to develop a hurdle technology which can inactivate plant pathogens without decreasing seed viability. This study was conducted to develop a decontamination method to inactivate the plant pathogen Acidovorax citrulli on Cucurbitaceae seeds by sequential treatments with aqueous chlorine dioxide (ClO2 ), drying, and dry heat. RESULTS The maximum ClO2 concentration that did not lower germination rates of cucumber, honeydew melon, and watermelon seeds was ca. 100 μg mL-1 of ClO2 for 5 min. Optimal incubation conditions for drying seeds that had been treated with aqueous ClO2 were determined as 25 °C and 43% relative humidity (RH) for 48 h. The maximum dry-heat temperature that did not reduce germination rates of seeds, which had been treated with ClO2 and dried at 25 °C, was 60 °C at 43% RH for 24 h. When seeds containing A. citrulli (6.4-7.0 log CFU g-1 ) were treated with aqueous ClO2 (50 μg mL-1 , 5 min), dried (25 °C, 43% RH, 24 h), and dry heated (60 °C, 43% RH, 24 h), the pathogen was inactivated to below the detection limit from all three seed types (<-0.5 log CFU g-1 ). CONCLUSION The decontamination conditions to inactivate A. citrullii from Cucurbitaceae seeds without decreasing the seed viability were determined (sequential treatment with ClO2 [50 μg mL-1 , 5 min], dried [25 °C, 43% RH, 24 h], and dry heated [60 °C, 43% RH, 24 h]). The results of this study may also be applicable to other plant pathogens on other types of seeds. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Seulgi Lee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
| | - Hoikyung Kim
- Department of Food and Nutrition, Wonkwang University, Iksan, Republic of Korea
| | - Larry R Beuchat
- Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin, GA, USA
| | - Jee-Hoon Ryu
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
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11
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Hong EJ, Park SH, Kang DH. Sequential treatment of hydrogen peroxide, vacuum packaging, and dry heat for inactivating Salmonella Typhimurium on alfalfa seeds without detrimental effect on seeds viability. Food Microbiol 2019; 77:130-136. [DOI: 10.1016/j.fm.2018.09.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2017] [Revised: 06/29/2018] [Accepted: 09/01/2018] [Indexed: 11/30/2022]
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12
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Waskow A, Betschart J, Butscher D, Oberbossel G, Klöti D, Büttner-Mainik A, Adamcik J, von Rohr PR, Schuppler M. Characterization of Efficiency and Mechanisms of Cold Atmospheric Pressure Plasma Decontamination of Seeds for Sprout Production. Front Microbiol 2018; 9:3164. [PMID: 30619223 PMCID: PMC6305722 DOI: 10.3389/fmicb.2018.03164] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2018] [Accepted: 12/06/2018] [Indexed: 11/17/2022] Open
Abstract
The consumption of fresh fruit and vegetable products has strongly increased during the past few decades. However, inherent to all minimally processed products is the short shelf life, and the risk of foodborne diseases, which have been increasingly related to such products in many parts of the world. Because of the favorable conditions for the growth of bacteria during the germination of seeds, sprouts are a frequent source for pathogenic bacteria, thus highlighting the need for seed decontamination to reduce the risk of foodborne illness. Consequently, this study focused on cold atmospheric pressure plasma (CAPP) treatment of artificially inoculated seeds in a diffuse coplanar surface barrier discharge to determine the inactivation efficiency for relevant foodborne pathogens and fungal spores. Plasma treatment of seeds resulted in a highly efficient reduction of microorganisms on the seed surface, while preserving the germination properties of seeds, at least for moderate treatment times. To characterize the mechanisms that contribute to microbial inactivation during plasma treatment, an experimental setup was developed to separate ultraviolet light (UV) and other plasma components. The combination of bacterial viability staining with confocal laser scanning microscopy was used to investigate the impact of ozone and other reactive species on the bacterial cells in comparison to UV. Further characterization of the effect of CAPP on bacterial cells by atomic force microscopy imaging of the same Escherichia coli cells before and after treatment revealed an increase in the surface roughness of treated E. coli cells and a decrease in the average height of the cells, which suggests physical damage to the cell envelope. In conclusion, CAPP shows potential for use as a decontamination technology in the production process of sprouts, which may contribute to food safety and prolonged shelf life of the product.
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Affiliation(s)
- Alexandra Waskow
- Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Julian Betschart
- Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Denis Butscher
- Institute of Process Engineering, ETH Zurich, Zurich, Switzerland
| | - Gina Oberbossel
- Institute of Process Engineering, ETH Zurich, Zurich, Switzerland
| | | | | | - Jozef Adamcik
- Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | | | - Markus Schuppler
- Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
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13
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Park SH, Ahn JB, Kang DH. Inactivation of foodborne pathogens on alfalfa and radish seeds by sequential treatment with chlorine dioxide gas and dry heat. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.08.016] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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14
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Park S, Beuchat LR, Kim H, Ryu JH. Inactivation of Salmonella enterica in chicken feces on the surface of eggshells by simultaneous treatments with gaseous chlorine dioxide and mild wet heat. Food Microbiol 2017; 62:202-206. [DOI: 10.1016/j.fm.2016.10.026] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2016] [Revised: 08/14/2016] [Accepted: 10/13/2016] [Indexed: 10/20/2022]
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15
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Sanitizing radish seeds by simultaneous treatments with gaseous chlorine dioxide, high relative humidity, and mild heat. Int J Food Microbiol 2016; 237:150-156. [DOI: 10.1016/j.ijfoodmicro.2016.08.022] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2016] [Revised: 08/09/2016] [Accepted: 08/15/2016] [Indexed: 11/27/2022]
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16
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Butscher D, Van Loon H, Waskow A, Rudolf von Rohr P, Schuppler M. Plasma inactivation of microorganisms on sprout seeds in a dielectric barrier discharge. Int J Food Microbiol 2016; 238:222-232. [PMID: 27668570 DOI: 10.1016/j.ijfoodmicro.2016.09.006] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2016] [Revised: 08/31/2016] [Accepted: 09/11/2016] [Indexed: 11/29/2022]
Abstract
Fresh produce is frequently contaminated by microorganisms, which may lead to spoilage or even pose a threat to human health. In particular sprouts are considered to be among the most risky foods sold at retail since they are grown in an environment practically ideal for growth of bacteria and usually consumed raw. Because heat treatment has a detrimental effect on the germination abilities of sprout seeds, alternative treatment technologies need to be developed for microbial inactivation purposes. In this study, non-thermal plasma decontamination of sprout seeds is evaluated as a promising option to enhance food safety while maintaining the seed germination capabilities. In detail, investigations focus on understanding the efficiency of non-thermal plasma inactivation of microorganisms as influenced by the type of microbial contamination, substrate surface properties and moisture content, as well as variations in the power input to the plasma device. To evaluate the impact of these parameters, we studied the reduction of native microbiota or artificially applied E. coli on alfalfa, onion, radish and cress seeds exposed to non-thermal plasma in an atmospheric pressure pulsed dielectric barrier discharge streamed with argon. Plasma treatment resulted in a maximum reduction of 3.4 logarithmic units for E. coli on cress seeds. A major challenge in plasma decontamination of granular food products turned out to be the complex surface topology, where the rough surface with cracks and crevices can shield microorganisms from plasma-generated reactive species, thus reducing the treatment efficiency. However, improvement of the inactivation efficiency was possible by optimizing substrate characteristics such as the moisture level and by tuning the power supply settings (voltage, frequency) to increase the production of reactive species. While the germination ability of alfalfa seeds was considerably decreased by harsh plasma treatment, enhanced germination was observed under mild conditions. In conclusion, the results from this study indicate that cold plasma treatment represents a promising technology for inactivation of bacteria on seeds used for sprout production while preserving their germination properties.
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Affiliation(s)
- Denis Butscher
- ETH Zurich, Institute of Process Engineering, Sonneggstrasse 3, 8092 Zurich, Switzerland
| | - Hanne Van Loon
- ETH Zurich, Institute of Process Engineering, Sonneggstrasse 3, 8092 Zurich, Switzerland; ETH Zurich, Institute of Food Science and Nutrition, Schmelzbergstrasse 7, 8092 Zurich, Switzerland
| | - Alexandra Waskow
- ETH Zurich, Institute of Process Engineering, Sonneggstrasse 3, 8092 Zurich, Switzerland; ETH Zurich, Institute of Food Science and Nutrition, Schmelzbergstrasse 7, 8092 Zurich, Switzerland
| | | | - Markus Schuppler
- ETH Zurich, Institute of Food Science and Nutrition, Schmelzbergstrasse 7, 8092 Zurich, Switzerland.
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17
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Viability of sprout seeds as affected by treatment with aqueous chlorine dioxide and dry heat, and reduction of Escherichia coli O157:H7 and Salmonella enterica on pak choi seeds by sequential treatment with chlorine dioxide, drying, and dry heat. Food Microbiol 2016. [DOI: 10.1016/j.fm.2015.10.007] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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18
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Asakura H, Tachibana M, Taguchi M, Hiroi T, Kurazono H, Makino SI, Kasuga F, Igimi S. Seasonal and Growth-Dependent Dynamics of Bacterial Community in Radish Sprouts. J Food Saf 2016. [DOI: 10.1111/jfs.12256] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Hiroshi Asakura
- Division of Biomedical Food Research; National Institute of Health Sciences; Kamiyoga 1-18-1 Setagaya-ku Tokyo Japan
| | - Masato Tachibana
- Division of Biomedical Food Research; National Institute of Health Sciences; Kamiyoga 1-18-1 Setagaya-ku Tokyo Japan
| | - Masumi Taguchi
- Department of Bacteriology; Osaka Prefectural Institute of Public Health; Nakamichi 1-3-69 Higashinari-ku, Osaka Osaka Japan
| | - Toyoko Hiroi
- Department of Animal and Food Hygiene; Obihiro University of Agriculture and Veterinary Medicine; Nishi 2-11 Inada-cho Obihiro Hokkaido Japan
| | - Hisao Kurazono
- Department of Animal and Food Hygiene; Obihiro University of Agriculture and Veterinary Medicine; Nishi 2-11 Inada-cho Obihiro Hokkaido Japan
| | - Sou-Ichi Makino
- Department of Domestic Science; Kyoto Seibo College; Fukakusa taya-cho, Fushimi-ku, Kyoto Kyoto Japan
| | - Fumiko Kasuga
- Division of Safety Information on Food; Drugs, and Chemicals, National Institute of Health Sciences; Kamiyoga 1-18-1 Setagaya-ku Tokyo Japan
| | - Shizunobu Igimi
- Division of Biomedical Food Research; National Institute of Health Sciences; Kamiyoga 1-18-1 Setagaya-ku Tokyo Japan
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19
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Reduction of Salmonella enterica on the surface of eggshells by sequential treatment with aqueous chlorine dioxide and drying. Int J Food Microbiol 2015; 210:84-7. [PMID: 26114591 DOI: 10.1016/j.ijfoodmicro.2015.06.009] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2015] [Revised: 06/01/2015] [Accepted: 06/07/2015] [Indexed: 11/21/2022]
Abstract
The synergistic effects of sequential treatments with chlorine dioxide (ClO2) and drying in killing Salmonella enterica on the surface of chicken eggshells were investigated. Initial experiments were focused on comparing lethalities of sodium hypochlorite (NaOCl) and ClO2. Eggs surface-inoculated with S. enterica in chicken feces as a carrier were immersed in water, NaOCl (50 or 200 μg/mL), or ClO2 (50 or 200 μg/mL) for 1 or 5 min. For 1-min treatments, lethal activities of sanitizers were not significantly different (P>0.05). However, after treatment with ClO2 for 5 min, reductions of S. enterica were significantly greater (P≤0.05) than reductions after treatment with water or NaOCl. The effect of treatment of eggs with ClO2 or NaOCl, followed by drying at 43% relative humidity and 25 °C for 24 and 48 h, were determined. Populations of S. enterica decreased during drying, regardless of the type of sanitizer treatment. ClO2 treatment, compared to water or NaOCl treatments, resulted in additional reductions of ca. >1.3 log CFU/egg during drying. This indicates that sequential treatments with ClO2 and drying induced synergistic lethal effects against S. enterica on the surface of eggshells. These observations will be useful when selecting a sanitizer to control S. enterica on the surface of eggshells and designing an effective egg sanitization system exploiting the synergistic lethal effects of sanitizer and drying.
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Kim YB, Kim HW, Song MK, Rhee MS. Decontamination method using heat and relative humidity for radish seeds achieves a 7-log reduction of Escherichia coli O157:H7 without affecting product quality. Int J Food Microbiol 2015; 201:42-6. [PMID: 25732001 DOI: 10.1016/j.ijfoodmicro.2015.02.015] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2014] [Revised: 02/16/2015] [Accepted: 02/17/2015] [Indexed: 10/24/2022]
Abstract
We developed a novel decontamination method to inactivate Escherichia coli O157:H7 on radish seeds without adversely affecting seed germination or product quality. The use of heat (55, 60, and 65 °C) combined with relative humidity (RH; 25, 45, 65, 85, and 100%) for 24h was evaluated for effective microbial reduction and preservation of seed germination rates. A significant two-way interaction of heat and RH was observed for both microbial reduction and germination rate (P<0.0001). Increases in heat and RH were associated with corresponding reductions in E. coli O157:H7 and in germination rate (P<0.05). The order of lethality for the different treatments was generally as follows: no treatment <55 °C/25-65% RH ≒60 °C/25-45% RH ≒65 °C/25% RH <55 °C/85% RH =60 °C/65% RH <55 °C/100% RH =60 °C/85-100% RH =65 °C/45-100% RH. The most effective condition, 65 °C/45% RH, completely inactivated E. coli O157:H7 on the seeds (7.0 log CFU/g reduction) and had no significant effect on the germination rate (85.4%; P>0.05) or product quality. The method uses only heat and relative humidity without chemicals, and is thus applicable as a general decontamination procedure in spout producing plants where the use of growth chambers is the norm.
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Affiliation(s)
- Y B Kim
- Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-713, Republic of Korea
| | - H W Kim
- Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-713, Republic of Korea
| | - M K Song
- Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-713, Republic of Korea
| | - M S Rhee
- Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-713, Republic of Korea.
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Inactivation of Escherichia coli O157:H7 in biofilm on food-contact surfaces by sequential treatments of aqueous chlorine dioxide and drying. Int J Food Microbiol 2014; 191:129-34. [DOI: 10.1016/j.ijfoodmicro.2014.09.014] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2014] [Revised: 09/11/2014] [Accepted: 09/14/2014] [Indexed: 11/19/2022]
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Chiu KY, Sung JM. Use of ultrasonication to enhance pea seed germination and microbial quality of pea sprouts. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12476] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Kai Ying Chiu
- Department of Post-Modern Agriculture; Mingdao University; Peetow Changhwa County 523 Taiwan
| | - Jih Min Sung
- Department of Food Science and Technology; Hung Kuang University; 34 Chung-Chie Rd Sha Lu Taichung City 433 Taiwan
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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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Kim S, Bang J, Kim H, Beuchat LR, Ryu JH. Inactivation of Escherichia coli O157:H7 on stainless steel upon exposure to Paenibacillus polymyxa biofilms. Int J Food Microbiol 2013; 167:328-36. [DOI: 10.1016/j.ijfoodmicro.2013.10.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2013] [Revised: 10/04/2013] [Accepted: 10/06/2013] [Indexed: 11/28/2022]
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Anuradha R, Raveendran M, Babu S. Bowman-Birk inhibitor-like protein is secreted by sprouted pea seeds in response to induced colonization by enteropathogenic Escherichia coli. Foodborne Pathog Dis 2013; 10:938-43. [PMID: 23862737 DOI: 10.1089/fpd.2013.1524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The interaction between the clinical isolate of enteropathogenic Escherichia coli (EPEC) SBANU8 and pea sprouts was compared with avirulent K 12. E. coli. This was carried out by repeated co-incubation with pea sprouts for 5 days, and the protein profile of the culture supernatant was analyzed by single and two-dimensional electrophoresis. Mass spectrometry analysis led to the identification of two serine protease inhibitors including a Bowman-Birk-type protein secreted by pea sprouts in response to clinical isolate. Expression of the E. coli intimin gene involved in animal host colonization and virulence was studied by reverse transcription polymerase chain reaction. Expression of this gene was high in SBANU8 when co-incubated with pea sprouts. The present study gives baseline data on the molecular level interactions of EPEC and pea sprouts, which are needed to design the outbreak control strategies.
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Affiliation(s)
- Ravi Anuradha
- 1 School of Bio Sciences and Technology, VIT University , Vellore, India
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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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Van der Linden I, Cottyn B, Uyttendaele M, Vlaemynck G, Maes M, Heyndrickx M. Long-term survival of Escherichia coli O157:H7 and Salmonella enterica on butterhead lettuce seeds, and their subsequent survival and growth on the seedlings. Int J Food Microbiol 2013; 161:214-9. [PMID: 23334101 DOI: 10.1016/j.ijfoodmicro.2012.12.015] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2012] [Revised: 12/19/2012] [Accepted: 12/23/2012] [Indexed: 11/20/2022]
Abstract
The long-term survival of enteric pathogens on butterhead lettuce seeds, and their subsequent survival and growth on seedlings were investigated. Lettuce seeds were inoculated at a high level with two Salmonella enterica and two Escherichia coli O157:H7 strains each (±8 log₁₀ CFU/g seed) and the survival of the pathogens was monitored over two years using standard plating techniques on selective medium. The Salmonella strains (serovars Typhimurium and Thompson) survived significantly better on the seeds than the E. coli O157:H7 strains (MB3885 and NCTC12900). When individual seeds were tested two years after inoculation, Salmonella was recovered from each individual seed, whereas E. coli O157:H7 only from 4% to 14% of the seeds, depending on the recovery method. When contaminated stored seeds were germinated and the seedlings examined for presence of the pathogens, it was clear that both pathogens were able to proliferate on the seedlings. Pathogen counts up to 5.92 log₁₀ CFU and 4.41 log₁₀ CFU per positive seedling were observed for Salmonella and E. coli O157:H7, respectively. Our study not only confirms the long-term survival of enteric pathogens on seeds but also shows that the pathogens maintain their ability to resuscitate and proliferate on the seedlings. Seeds or seedlings should be considered as contamination sources for the cultivation of leafy vegetables such as butterhead lettuce grown in greenhouses.
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Affiliation(s)
- Inge Van der Linden
- Institute for Agricultural and Fisheries Research-ILVO, Technology and Food Science Unit-Food Safety, Brusselsesteenweg 370, B-9090 Melle, Belgium
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Development of an antimicrobial sachet containing encapsulated allyl isothiocyanate to inactivate Escherichia coli O157:H7 on spinach leaves. Int J Food Microbiol 2012; 159:136-43. [PMID: 23072699 DOI: 10.1016/j.ijfoodmicro.2012.08.009] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2012] [Revised: 07/20/2012] [Accepted: 08/05/2012] [Indexed: 11/21/2022]
Abstract
A sachet releasing allyl isothiocyanate (AIT) vapor was developed and its effectiveness as an antimicrobial packaging system for fresh spinach was evaluated. AIT was encapsulated in calcium alginate beads (AIT beads) and the release of AIT as affected by temperature and relative humidity (RH) was determined. The release rate of AIT from beads increased with increased temperature, but was not significantly affected by RH. A low-density polyethylene (LDPE) sachet containing AIT beads (AIT sachet) was prepared and the rate of release of AIT as affected by film thickness and temperature was studied. The release of AIT from sachets increased significantly with decreased LDPE thickness and increased temperature. Finally, antimicrobial effects of the AIT sachet against Escherichia coli O157:H7 and molds and yeasts (MY) on fresh spinach leaves were determined. E. coli O157:H7 and MY had similar sensitivities to AIT vapor. The number of E. coli O157:H7 on spinach leaves (5.6logCFU/leaf) decreased by 1.6-2.6logCFU/leaf at 4°C and 2.1-5.7logCFU/leaf at 25°C within 5days. The reduction of E. coli O157:H7 was significantly greater at 85% RH than at 43% RH. Reductions on control leaves (no AIT sachet) did not exceed 1.2logCFU/leaf under any of the test conditions. Results of the study will be useful when developing antimicrobial packaging systems to increase the microbiological safety and extend the shelf life of spinach and possibly other fresh produces.
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