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Feng M, Zhang M, Adhikari B, Chang L. Novel strategies for enhancing quality stability of edible flower during processing using efficient physical fields: A review. Food Chem 2024; 448:139077. [PMID: 38518445 DOI: 10.1016/j.foodchem.2024.139077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 03/10/2024] [Accepted: 03/18/2024] [Indexed: 03/24/2024]
Abstract
Edible flowers are an exotic part of the human diet due to their distinct sensorial properties and health benefits. Due to consumers demand edible flowers and their products with natural freshness and high nutritional value, there is increasing research on the application of green and efficient edible flower processing technologies. This paper reviews the application of a number of physical fields including ultrasound, microwave, infrared, ultraviolet, ionizing radiation, pulse electric field, high hydrostatic pressure, and reduced pressure aiming to improve the processing and product quality of edible flowers. The mechanism of action, influencing factors, and status on application of each physical energy field are critically evaluated. In addition, the advantages and disadvantages of each of these energy fields are evaluated, and trends on their future prospects are highlighted. Future research is expected to focus on gaining greater understanding of the mechanism action of physical field-based technologies when applied to processing of edible flowers and to provide the basis for broaden the application of physical field-based technologies in industrial realm.
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Affiliation(s)
- Min Feng
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne, VIC 3083, Australia
| | - Lu Chang
- Shandong Huamei Biology Science & Technology Co, Pingyin, China
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2
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Rana YS, Chen L, Jiao Y, Johnson LM, Snyder AB. A meta-analysis of microbial thermal inactivation in low moisture foods. Food Microbiol 2024; 121:104515. [PMID: 38637077 DOI: 10.1016/j.fm.2024.104515] [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: 08/31/2023] [Revised: 02/27/2024] [Accepted: 03/04/2024] [Indexed: 04/20/2024]
Abstract
Microbial thermal inactivation in low moisture foods is challenging due to enhanced thermal resistance of microbes and low thermal conductivity of food matrices. In this study, we leveraged the body of previous work on this topic to model key experimental features that determine microbial thermal inactivation in low moisture foods. We identified 27 studies which contained 782 mean D-values and developed linear mixed-effect models to assess the effect of microorganism type, matrix structure and composition, water activity, temperature, and inoculation and recovery methods on cell death kinetics. Intraclass correlation statistics (I2) and conditional R2 values of the linear mixed effects models were: E. coli (R2-0.91, I2-83%), fungi (R2-0.88, I2-85%), L. monocytogenes (R2-0.84, I2-75%), Salmonella (R2-0.69, I2-46%). Finally, global response surface models (RSM) were developed to further study the non-linear effect of aw and temperature on inactivation. The fit of these models varied by organisms from R2 0.88 (E. coli) to 0.35 (fungi). Further dividing the Salmonella data into individual RSM models based on matrix structure improved model fit to R2 0.90 (paste-like products) and 0.48 (powder-like products). This indicates a negative relationship between data diversity and model performance.
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Affiliation(s)
| | - Long Chen
- Department of Food Science, Cornell University, Ithaca, NY, 14853, USA; College of Mechanical and Electronic Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China
| | - Yang Jiao
- Department of Food Science, Cornell University, Ithaca, NY, 14853, USA; College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Lynn M Johnson
- Cornell Statistical Consulting Unit, Cornell University, Ithaca, NY, 14853, USA
| | - Abigail B Snyder
- Department of Food Science, Cornell University, Ithaca, NY, 14853, USA.
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3
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Bermúdez-Puga S, Dias M, Freire de Oliveira T, Mendonça CMN, Yokomizo de Almeida SR, Rozas EE, do Nascimento CAO, Mendes MA, Oliveira De Souza de Azevedo P, Almeida JR, Proaño-Bolaños C, Oliveira RPDS. Dual antibacterial mechanism of [K4K15]CZS-1 against Salmonella Typhimurium: a membrane active and intracellular-targeting antimicrobial peptide. Front Microbiol 2023; 14:1320154. [PMID: 38156004 PMCID: PMC10752938 DOI: 10.3389/fmicb.2023.1320154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Accepted: 11/17/2023] [Indexed: 12/30/2023] Open
Abstract
Salmonella genus is a leading cause of food-borne infections with strong public health impact and economic ramifications. The development of antimicrobial resistance added complexity to this scenario and turned the antibiotic drug discovery into a highly important challenge. The screening of peptides has served as a successful discovery platform to design new antibiotic candidates. Motivated by this, the antimicrobial and cytotoxic properties of three cruzioseptins against Salmonella Typhimurium and RAW 264.7 murine macrophage cells, respectively, were investigated. [K4K15]CZS-1 was the most potent antimicrobial peptide identified in the screening step with a minimum inhibitory concentration (MIC) of 16 μg/mL (7.26 μM) and moderate cytotoxicity. From a structural point of view, in vitro and in silico techniques evidenced that [K4K15]CZS-1 is a α-helical cationic antimicrobial peptide. In order to capture mechanistic details and fully decipher their antibacterial action, we adopted a multidimensional approach, including spectroscopy, electron microscopy and omics analysis. In general lines, [K4K15]CZS-1 caused membrane damage, intracellular alterations in Salmonella and modulated metabolic pathways, such as the tricarboxylic acid (TCA) cycle, fatty acid biosynthesis, and lipid metabolism. Overall, these findings provide deeper insights into the antibacterial properties and multidimensional mode of action of [K4K15]CZS-1 against Salmonella Typhimurium. In summary, this study represents a first step toward the screening of membrane-acting and intracellular-targeting peptides as potential bio-preservatives to prevent foodborne outbreaks caused by Salmonella.
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Affiliation(s)
- Sebastián Bermúdez-Puga
- Microbial Biomolecules Laboratory, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | - Meriellen Dias
- Microbial Biomolecules Laboratory, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | - Taciana Freire de Oliveira
- Microbial Biomolecules Laboratory, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | | | | | - Enrique Eduardo Rozas
- Dempster MS Lab, Chemical Engineering Department of Polytechnic School of University of São Paulo, São Paulo, Brazil
| | | | - Maria Anita Mendes
- Dempster MS Lab, Chemical Engineering Department of Polytechnic School of University of São Paulo, São Paulo, Brazil
| | | | - José R. Almeida
- Biomolecules Discovery Group, Universidad Regional Amazónica Ikiam, Tena, Napo, Ecuador
- School of Pharmacy, University of Reading, Reading, United Kingdom
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4
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Chen L, Snyder AB. Surface inoculation method impacts microbial reduction and transfer of Salmonella Enteritidis PT 30 and potential surrogates during dry sanitation. Int J Food Microbiol 2023; 406:110405. [PMID: 37734279 DOI: 10.1016/j.ijfoodmicro.2023.110405] [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: 03/13/2023] [Revised: 07/31/2023] [Accepted: 09/17/2023] [Indexed: 09/23/2023]
Abstract
Dry sanitation methods are often limited to physical removal strategies such as brushing or wiping with sanitary cleaning tools. However, the relative efficacy of these approaches to remove microbiota on surfaces, and the risk of transferring cells to other surfaces via the cleaning tool, is unclear. The effect of dry wiping with a single-use towel on the removal of four different bacteria (Salmonella Enteritidis, Enterococcus faecium, Listeria innocua, Escherichia coli) was investigated. We also quantified the number of cells transferred to the towel itself during dry cleaning. Three different surface inoculation methods (spot, glass bead, contaminated milk powder) were assessed and significantly impacted initial surface microbial load. Higher initial counts corresponded to lower transfer coefficients (e.g., proportion of transferred cells). The effect of bacterial identity was significant on reduction after dry wiping for all three inoculation methods. Moreover, both bacterial identity and inoculation method had significant effects on the number of cells transferred to the towel. In most scenarios, dry wiping resulted in a reduction <1.0 log CFU/coupon. Although, on surfaces inoculated via contaminated milk powder, reductions of up to 1.6 ± 0.3 log CFU/coupon were obtained. Overall, E. faecium transferred more readily to the towel. These results may help guide experimental design for future research on dry sanitation.
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Affiliation(s)
- Long Chen
- College of Mechanical and Electronic Engineering, Northwest A & F University, Yangling, Shaanxi 712100, China
| | - Abigail B Snyder
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA.
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5
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Pakbin B, Amani Z, Rahimi Z, Najafi S, Familsatarian B, Khakpoor A, Brück WM, Brück TB. Prevalence of Foodborne Bacterial Pathogens and Antibiotic Resistance Genes in Sweets from Local Markets in Iran. Foods 2023; 12:3645. [PMID: 37835299 PMCID: PMC10572436 DOI: 10.3390/foods12193645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2023] [Revised: 09/28/2023] [Accepted: 09/30/2023] [Indexed: 10/15/2023] Open
Abstract
BACKGROUND This study aimed to investigate the prevalences of some important antibiotic-resistance genes (ARGs) and foodborne bacterial pathogens in sweet samples collected from local markets in Iran. METHODS Forty sweet samples were collected. Foodborne pathogens and ARGs were detected in the sweet samples by conventional and multiplex PCR assays using species-specific primers. RESULTS Staphylococcus aureus, Cronobacter sakazakii, Shigella spp., Campylobacter jejuni, and Campylobacter coli were detected and identified in 47.5%, 20%, 45%, 5%, and 30% of the sweet samples, respectively. We found S. aureus and Shigella spp. were the most prevalent bacterial pathogens. S. aureus was found to be the most frequent pathogenic bacteria profiled in these samples. We also found a significant correlation between the presence of C. coli and Cr. sakazakii. We detected the blaSHV resistance gene in 97.5% of the sweet samples; however, blaTEM was detected in only one sample (2.5%). CONCLUSIONS Regarding these results, we suggest preventive strategies such as implementing automation of food processing; monitoring the personal hygiene and health of food handlers, and testing regularly for antibiotic resistance in raw materials and products.
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Affiliation(s)
- Babak Pakbin
- Werner Siemens Chair of Synthetic Biotechnology, Department of Chemistry, Technical University of Munich (TUM), Lichtenberg Str. 4, 85748 Garching bei München, Germany;
- Institute for Life Technologies, University of Applied Sciences Western Switzerland Valais-Wallis, 1950 Sion 2, Switzerland
| | - Zahra Amani
- Department of Food Hygiene and Quality of Control, Faculty of Veterinary Medicine, University of Tehran, Tehran 1417614411, Iran;
| | - Zahra Rahimi
- Department of Food Safety and Health, School of Public Health, Qazvin University of Medical Sciences, Qazvin 34197-59811, Iran;
| | - Somayeh Najafi
- Nutrition and Food Sciences Research Center, Faculty of Pharmacy and Pharmaceutical Sciences, Islamic Azad University, Tehran Medical University (IAUTMU), Tehran 19395-1495, Iran;
| | - Behnaz Familsatarian
- Medical Microbiology Research Center, Qazvin University of Medical Sciences, Qazvin 34197-59811, Iran;
| | - Alireza Khakpoor
- Department of Management, Ferdowsi University of Mashhad, Mashhad 9177948974, Iran;
| | - Wolfram Manuel Brück
- Institute for Life Technologies, University of Applied Sciences Western Switzerland Valais-Wallis, 1950 Sion 2, Switzerland
| | - Thomas B. Brück
- Werner Siemens Chair of Synthetic Biotechnology, Department of Chemistry, Technical University of Munich (TUM), Lichtenberg Str. 4, 85748 Garching bei München, Germany;
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6
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Romero-García DM, Velázquez-Carriles CA, Gomez C, Velázquez-Juárez G, Silva-Jara JM. Tannic acid-layered hydroxide salt hybrid: assessment of antibiofilm formation and foodborne pathogen growth inhibition. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2659-2669. [PMID: 37599839 PMCID: PMC10439069 DOI: 10.1007/s13197-023-05790-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/10/2023] [Accepted: 06/06/2023] [Indexed: 08/22/2023]
Abstract
Pathogenic bacteria in food are a public health problem worldwide. Polyphenolic bioactive compounds with antimicrobial activity and antioxidant capacity represent a tangible alternative to overcome this problem. To preserve the biological functions of phenolic compounds such as tannic acid, which has been described to possess antioxidant and antimicrobial activity, this study describes the synthesis of a zinc nanohydroxide to stabilize its properties. Characterization by XRD, FT-IR, SEM, DLS, and UV-vis evidenced the presence of tannic acid in the nanohybrid TA-Zn-LHS which was further confirmed by DPPH, ABTS and FRAP antioxidant activity techniques. Bacterial growth inhibition of Escherichia coli ATCC 8739, Salmonella Enteritidis, and Staphylococcus aureus ATCC 25923 was over 80% at 50 mg/mL of the TA-Zn-LHS and over 90% with Zn-LHS. Antibiofilm evaluation of these same strains showed biofilm formation inhibition > 90% and > 80% for Zn-LHS and TA-Zn-LHS, respectively. The toxicity evaluation of the materials in Artemia salina showed a classification of the materials as non-toxic to slightly toxic in concentrations up to 1 mg/mL. These results allow us to introduce a new nanohybrid useful for food safety with safe biological functions.
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Affiliation(s)
- Dulce María Romero-García
- Chemical Engineering Department, Universidad de Guadalajara CUCEI, Guadalajara, Jalisco 44430 México
| | | | - Cesar Gomez
- Chemical Engineering Department, Universidad de Guadalajara CUCEI, Guadalajara, Jalisco 44430 México
| | | | - Jorge Manuel Silva-Jara
- Pharmacobiology Department, Universidad de Guadalajara CUCEI, Guadalajara, Jalisco 44430 México
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7
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von Hertwig AM, Prestes FS, Nascimento MS. Comparative evaluation of the effectiveness of alcohol-based sanitizers, UV-C radiation and hot air on three-age Salmonella biofilms. Food Microbiol 2023; 113:104278. [PMID: 37098425 DOI: 10.1016/j.fm.2023.104278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 03/25/2023] [Accepted: 04/03/2023] [Indexed: 04/27/2023]
Abstract
Dry sanitation is recommended to control contamination and prevent microbial growth and biofilm formation in the low-moisture food manufacturing plants. The objective of this study was to evaluate the effectiveness of dry sanitation protocols on Salmonella three-age biofilms formed on stainless steel (SS) and polypropylene (PP). Biofilms were formed for 24, 48 and 96 h at 37 °C using a cocktail of six Salmonella strains (Muenster, Miami, Glostrup, Javiana, Oranienburg, Yoruba) isolated from the peanut supply chain. Then, the surfaces were exposed to UV-C radiation, hot air (90 °C), 70% ethanol and a commercial product based on isopropyl alcohol for 5, 10, 15 and 30 min. After 30min exposure, on PP the reductions ranged from 3.2 to 4.2 log CFU/cm2 for UV-C, from 2.6 to 3.0 log CFU/cm2 for hot air, from 1.6 to 3.2 log CFU/cm2 for 70% ethanol and from 1.5 to 1.9 log CFU/cm2 for the commercial product. On SS, after the same exposure time, reductions of 1.3-2.2 log CFU/cm2, 2.2 to 3.3 log CFU/cm2, 1.7 to 2.0 log CFU/cm2 and 1.6 to 2.4 log CFU/cm2 were observed for UV-C, hot air, 70% ethanol and commercial product, respectively. UV-C was the only treatment affected by the surface material (p < 0.05) whereas the biofilm age influenced the effectiveness of UV-C and hot air (p < 0.05). For most treatment, there was significant difference among the exposure times (p < 0.05). Overall, the fastest loss in the biofilm viability was noted in the first 5 min, followed by a tail phase. The time predicted by the Weibull model for the first decimal reduction ranged from 0.04 to 9.9 min on PP and from 0.7 to 8.5 min on SS. In addition, the Weibull model indicates that most of treatments (79%) required a long-term exposure time (>30 min) to achieve 3-log reductions of Salmonella biofilms. In summary, UV-C showed the best performance on PP whereas hot air was noted to be the most effective on SS.
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Affiliation(s)
| | - Flavia S Prestes
- Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
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8
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Ding Q, Ge C, Baker RC, Buchanan RL, Tikekar RV. Assessment of trans-cinnamaldehyde and eugenol assisted heat treatment against Salmonella Typhimurium in low moisture food components. Food Microbiol 2023; 112:104228. [PMID: 36906318 DOI: 10.1016/j.fm.2023.104228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 11/16/2022] [Accepted: 01/21/2023] [Indexed: 01/28/2023]
Abstract
Increased thermal resistance of Salmonella at low water activity (aw) is a significant food safety concern in low-moisture foods (LMFs). We evaluated whether trans-cinnamaldehyde (CA, 1000 ppm) and eugenol (EG, 1000 ppm), which can accelerate thermal inactivation of Salmonella Typhimurium in water, can show similar effect in bacteria adapted to low aw in different LMF components. Although CA and EG significantly accelerated thermal inactivation (55 °C) of S. Typhimurium in whey protein (WP), corn starch (CS) and peanut oil (PO) at 0.9 aw, such effect was not observed in bacteria adapted to lower aw (0.4). The matrix effect on bacterial thermal resistance was observed at 0.9 aw, which was ranked as WP > PO > CS. The effect of heat treatment with CA or EG on bacterial metabolic activity was also partially dependent on the food matrix. Bacteria adapted to lower aw had lower membrane fluidity and unsaturated to saturated fatty acids ratio, suggesting that bacteria at low aw can change its membrane composition to increase its rigidity, thus increasing resistance against the combined treatments. This study demonstrates the effect of aw and food components on the antimicrobials-assisted heat treatment in LMF and provides an insight into the resistance mechanism.
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Affiliation(s)
- Qiao Ding
- Department of Nutrition and Food Science, University of Maryland, 112 Skinner Building, College Park, MD, USA, 20742
| | - Chongtao Ge
- Mars Global Food Safety Center, Beijing, 101047, China
| | | | - Robert L Buchanan
- Department of Nutrition and Food Science, University of Maryland, 112 Skinner Building, College Park, MD, USA, 20742; Center for Food Safety and Security Systems, University of Maryland, College Park, MD, USA, 20742
| | - Rohan V Tikekar
- Department of Nutrition and Food Science, University of Maryland, 112 Skinner Building, College Park, MD, USA, 20742.
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9
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Xu S, Chen H. Mild heat treatment achieved better inactivation of Salmonella and preservation of almond quality than ultraviolet light and chemical sanitizers. Int J Food Microbiol 2023; 399:110253. [PMID: 37210955 DOI: 10.1016/j.ijfoodmicro.2023.110253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 05/08/2023] [Accepted: 05/10/2023] [Indexed: 05/23/2023]
Abstract
This study was conducted to compare the effects of ultraviolet light (UV), chemical sanitizers, and heat treatments on Salmonella inactivation and preservation of almond quality. Whole, skinless, and sliced almonds, representing different shape and surface topography, were inoculated with a Salmonella cocktail consisting of S. Montevideo, S. Newport, S. Typhimurium, S. Heidelberg, and S. Enteritidis. Inoculated almonds (50 g) were treated by UV (30 mW/cm2, 30 or 60 min), 75 °C heat (up to 150 min), and chemical sanitizers (3 % hydrogen peroxide (H2O2) and 1 % cetylpyridinium chloride (CPC), 30 or 60 min) alone or in combinations. Uninoculated almonds were similarly treated for analyzing color, visual appearance, and weight changes. In general, UV treatment alone was ineffective in inactivating Salmonella; the 30- and 60-min UV treatments reduced Salmonella by 1.3 (± 0.1) and 1.7 (± 0.1), 2.7 (± 0.2) and 3.3 (± 0.1), and 1.3 (± 0.1) and 1.7 (± 0.1) log CFU/g on whole, skinless, and sliced almonds, respectively. Prior wetting of almonds with water and chemical solutions in a few cases significantly (P < 0.05) increased the UV inactivation of Salmonella. The most pronounced Salmonella killing effect achieved by the combined treatments were: 1-min H2O2 dipping followed by 60-min UV treatment for whole (3.0 logs) and skinless almonds (3.8 logs) and 1-min CPC dipping followed by 60-min UV treatment for sliced almonds (3.0 logs). However, none of those achieved >4 log reductions of Salmonella as required by FDA. The 30-min UV treatment produced discolored but overall acceptable almonds, whereas the 60-min UV treatment led to deteriorated almonds including a dark color, oil extraction, and shrunk kernel size. Prior wetting reduced the sample weight loss but caused local burning and kernel cracking. A sequential approach of a 60-min 75 °C heat treatment and two 30-min wet UV treatments successfully reduced Salmonella by >4 logs, but more severe kernel cracking occurred. In contrast, a single heat treatment of vacuum packaged whole almonds at 75 °C for 150 min was capable of achieving >5 log reductions of Salmonella while preserving almond color and visual qualities and minimizing weight loss. These results clearly demonstrated that the heat treatment was a much better processing technology than UV and sanitizers for raw almond pasteurization.
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Affiliation(s)
- Shiwei Xu
- Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716-2150, USA
| | - Haiqiang Chen
- Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716-2150, USA.
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10
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Approaches for a more microbiologically and chemically safe dried fruit supply chain. Curr Opin Biotechnol 2023; 80:102912. [PMID: 36841150 DOI: 10.1016/j.copbio.2023.102912] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 01/17/2023] [Accepted: 01/25/2023] [Indexed: 02/27/2023]
Abstract
Global production of dried fruits has increased significantly in the past decade. Both the increased consumer acceptance of nutritious packaged food and the broad use of dried fruits in products such as confectionery and bakery goods have fueled the dried fruit demand. Unfortunately, outbreaks and recalls due to contamination by pathogenic bacteria and viruses as well as the detection of mycotoxins highlight the need for optimizing current approaches, and evaluating and adopting newer interventions to protect the microbial and chemical safety of dried fruits. Drying processes alone are inadequate to control these hazards. Pre- and post-drying treatments serve as promising opportunities, with or without combination with the drying step, to achieve the goals of efficient hazard control.
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11
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Prasad A, Roopesh MS. Bacterial biofilm reduction by 275 and 455 nm light pulses emitted from light emitting diodes. J Food Saf 2023. [DOI: 10.1111/jfs.13049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
Affiliation(s)
- Amritha Prasad
- Department of Agricultural Food and Nutritional Science, University of Alberta Edmonton Alberta Canada
| | - M. S. Roopesh
- Department of Agricultural Food and Nutritional Science, University of Alberta Edmonton Alberta Canada
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12
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Ding Q, Ge C, Baker RC, Buchanan RL, Tikekar RV. The genetic response of Salmonella Typhimurium during trans-cinnamaldehyde assisted heat treatment and its correlation with bacterial resistance in different low moisture food components. Food Microbiol 2023; 113:104271. [PMID: 37098431 DOI: 10.1016/j.fm.2023.104271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 03/10/2023] [Accepted: 03/23/2023] [Indexed: 03/31/2023]
Abstract
Our previous study found that water activity (aw)- and matrix-dependent bacterial resistance wasdeveloped in Salmonella Typhimurium during antimicrobial-assisted heat treatment in low moisture foods (LMFs) matrices. To better understand the molecular mechanism behind the observed bacterial resistance, gene expression analysis was conducted on S. Typhimurium adapted to different conditions with or without the trans-cinnamaldehyde (CA)-assisted heat treatment via quantitative polymerase chain reaction (qPCR). Expression profiles of nine stress-related genes were analyzed. The upregulation of rpoH and dnaK and downregulation of ompC were observed during bacterial adaptation in LMF matrices and the combined heat treatment, which likely contributed to the bacterial resistance during the combined treatment. Their expression profiles were partially consistent with the previously-observed effect of aw or matrix on bacterial resistance. The upregulation of rpoE, otsB, proV, and fadA was also observed during adaptation in LMF matrices and might contribute to desiccation resistance, but likely did not contribute to bacterial resistance during the combined heat treatment. The observed upregulation of fabA and downregulation of ibpA could not be directly linked to bacterial resistance to either desiccation or the combined heat treatment. The results may assist the development of more efficient processing methods against S. Typhimurium in LMFs.
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Affiliation(s)
- Qiao Ding
- Department of Nutrition and Food Science, University of Maryland, 112 Skinner Building, College Park, MD, USA, 20742
| | - Chongtao Ge
- Mars Global Food Safety Center, Beijing, 101047, China
| | | | - Robert L Buchanan
- Department of Nutrition and Food Science, University of Maryland, 112 Skinner Building, College Park, MD, USA, 20742; Center for Food Safety and Security Systems, University of Maryland, College Park, MD, USA, 20742
| | - Rohan V Tikekar
- Department of Nutrition and Food Science, University of Maryland, 112 Skinner Building, College Park, MD, USA, 20742.
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13
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Xu J, Xu Y, Guan X, Yang G, Wang S. Effects of sequential treatments using radio frequency energy and ultraviolet light on inactivation of Bacillus cereus spores and quality attributes of buckwheat. Int J Food Microbiol 2023; 385:109997. [DOI: 10.1016/j.ijfoodmicro.2022.109997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 09/29/2022] [Accepted: 10/24/2022] [Indexed: 11/06/2022]
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14
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Alonso VPP, Gonçalves MPMBB, de Brito FAE, Barboza GR, Rocha LDO, Silva NCC. Dry surface biofilms in the food processing industry: An overview on surface characteristics, adhesion and biofilm formation, detection of biofilms, and dry sanitization methods. Compr Rev Food Sci Food Saf 2023; 22:688-713. [PMID: 36464983 DOI: 10.1111/1541-4337.13089] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 11/14/2022] [Accepted: 11/18/2022] [Indexed: 12/09/2022]
Abstract
Bacterial biofilm formation in low moisture food processing (LMF) plants is related to matters of food safety, production efficiency, economic loss, and reduced consumer trust. Dry surfaces may appear dry to the naked eye, however, it is common to find a coverage of thin liquid films and microdroplets, known as microscopic surface wetness (MSW). The MSW may favor dry surface biofilm (DSB) formation. DSB formation is similar in other industries, it occurs through the processes of adhesion, production of extracellular polymeric substances, development of microcolonies and maturation, it is mediated by a quorum sensing (QS) system and is followed by dispersal, leading to disaggregation. Species that survive on dry surfaces develop tolerance to different stresses. DSB are recalcitrant and contribute to higher resistance to sanitation, becoming potential sources of contamination, related to the spoilage of processed products and foodborne disease outbreaks. In LMF industries, sanitization is performed using physical methods without the presence of water. Although alternative dry sanitizing methods can be efficiently used, additional studies are still required to develop and assess the effect of emerging technologies, and to propose possible combinations with traditional methods to enhance their effects on the sanitization process. Overall, more information about the different technologies can help to find the most appropriate method/s, contributing to the development of new sanitization protocols. Thus, this review aimed to identify the main characteristics and challenges of biofilm management in low moisture food industries, and summarizes the mechanisms of action of different dry sanitizing methods (alcohol, hot air, UV-C light, pulsed light, gaseous ozone, and cold plasma) and their effects on microbial metabolism.
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Affiliation(s)
- Vanessa Pereira Perez Alonso
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Maria Paula M B B Gonçalves
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | | | - Giovana Rueda Barboza
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Liliana de Oliveira Rocha
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
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15
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Itagi H, Sartagoda KJD, Pratap V, Roy P, Tiozon RN, Regina A, Sreenivasulu N. Popped rice with distinct nutraceutical properties. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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16
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Li S, Chen Y, Zeng J, Zeng H, Ma Z, Chen S, Yang Y, Zhang H. Metabolomics-based response of Salmonella to desiccation stress and skimmed milk powder storage. Front Microbiol 2023; 14:1092435. [PMID: 36910198 PMCID: PMC9996163 DOI: 10.3389/fmicb.2023.1092435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Accepted: 02/03/2023] [Indexed: 02/25/2023] Open
Abstract
The strong survival ability of Salmonella in low-moisture foods (LMFs) has been of public concern, and is considered a threat to people's health. Recently, the development of omics technology has promoted research on the molecular mechanisms of the desiccation stress response of pathogenic bacteria. However, multiple analytical aspects related to their physiological characteristics remain unclear. We explored the physiological metabolism changes of S. enterica Enteritidis exposed to a 24 h-desiccation treatment and a subsequent 3-month desiccation storage in skimmed milk powder (SMP) with an approach of gas chromatography-mass spectrometry (GC-MS) and ultra-performance liquid chromatography-Q Exactive-mass spectrometry (UPLC-QE-MS). A total of 8,292 peaks were extracted, of which 381 were detected by GC-MS and 7,911 peaks were identified by LC-MS/MS, respectively. Through analyses of differentially expressed metabolites (DEMs) and key pathways, a total of 58 DEMs emerged from the 24 h-desiccation treatment, which exhibited the highest relevance for five metabolic pathways, involving glycine, serine, and threonine metabolism, pyrimidine metabolism, purine metabolism, vitamin B6 metabolism, and pentose phosphate pathway. After 3-month SMP storage, 120 DEMs were identified, which were related to several regulatory pathways including arginine and proline metabolism, serine and threonine metabolism, β-alanine metabolism, glycerolipid metabolism, and glycolysis. The analyses of key enzyme activities of XOD, PK, and G6PDH and ATP content provided further evidence that supported the metabolic responses such as nucleic acid degradation, glycolysis, and ATP production played an important role in Salmonella's adaptation to desiccation stress. This study enables a better understanding of metabolomics-based responses of Salmonella at the initial stage of desiccation stress and the following long-term adaptive stage. Meanwhile, the identified discriminative metabolic pathways may serve as potentially useful targets in developing strategies for the control and prevention of desiccation-adapted Salmonella in LMFs.
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Affiliation(s)
- Shaoting Li
- College of Biological and Pharmaceutical Science, Guangdong University of Technology, Guangzhou, China
| | - Yingqi Chen
- College of Biological and Pharmaceutical Science, Guangdong University of Technology, Guangzhou, China
| | - Ji Zeng
- College of Biological and Pharmaceutical Science, Guangdong University of Technology, Guangzhou, China
| | - Haiyan Zeng
- College of Biological and Pharmaceutical Science, Guangdong University of Technology, Guangzhou, China
| | - Zhuolin Ma
- College of Biological and Pharmaceutical Science, Guangdong University of Technology, Guangzhou, China
| | - Siyi Chen
- College of Biological and Pharmaceutical Science, Guangdong University of Technology, Guangzhou, China
| | - Yuheng Yang
- College of Biological and Pharmaceutical Science, Guangdong University of Technology, Guangzhou, China
| | - Hongmei Zhang
- College of Biological and Pharmaceutical Science, Guangdong University of Technology, Guangzhou, China
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17
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Sharma P, Xiao HW, Zhang Q, Sutar P. Intermittent high-power short-time microwave-vacuum treatment combined with steam impingement for effective microbial decontamination of black pepper (Piper nigrum). J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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18
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Non-thermal techniques and the “hurdle” approach: How is food technology evolving? Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.12.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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19
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Hwang D, Park JH, Yoon Y, Ha S, Rhee MS, Koo M, Kim HJ. Mathematical modeling of
Bacillus cereus
in
Saengsik
, a powdered
ready‐to‐eat
food and its application in quantitative microbial risk assessment. J Food Saf 2022. [DOI: 10.1111/jfs.13025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Affiliation(s)
- Daekeun Hwang
- Food Safety and Distribution Research Group Korea Food Research Institute Wanju Republic of Korea
- Department of Food Biotechnology University of Science and Technology Daejeon Republic of Korea
| | - Jin Hwa Park
- Food Safety and Distribution Research Group Korea Food Research Institute Wanju Republic of Korea
| | - Yohan Yoon
- Department of Food and Nutrition Sookmyung Women's University Seoul Republic of Korea
| | - Sang‐Do Ha
- Department of Food Science and Technology Chung‐Ang University Anseong Republic of Korea
| | - Min Suk Rhee
- Department of Biotechnology Korea University Seoul Republic of Korea
| | - Minseon Koo
- Food Safety and Distribution Research Group Korea Food Research Institute Wanju Republic of Korea
- Department of Food Biotechnology University of Science and Technology Daejeon Republic of Korea
| | - Hyun Jung Kim
- Food Safety and Distribution Research Group Korea Food Research Institute Wanju Republic of Korea
- Department of Food Biotechnology University of Science and Technology Daejeon Republic of Korea
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20
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Bragard C, Baptista P, Chatzivassiliou E, Di Serio F, Gonthier P, Jaques Miret JA, Justesen AF, MacLeod A, Magnusson CS, Milonas P, Navas‐Cortes JA, Parnell S, Potting R, Reignault PL, Stefani E, Thulke H, Vicent Civera A, Yuen J, Zappalà L, Gilioli G, Makowski D, Mastin A, Czwienczek E, Maiorano A, Mosbach‐Schulz O, Pautasso M, Stancanelli G, Tramontini S, Van der Werf W. Pest risk assessment of Amyelois transitella for the European Union. EFSA J 2022; 20:e07523. [PMID: 36381112 PMCID: PMC9641383 DOI: 10.2903/j.efsa.2022.7523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
Following a request from the European Commission, the EFSA Panel on Plant Health performed a pest risk assessment of Amyelois transitella (Lepidoptera: Pyralidae), the navel orangeworm, for the EU. The quantitative assessment considered two scenarios: (i) current practices and (ii) a requirement for chilled transport. The assessment focused on pathways of introduction, climatic conditions and cultivation of hosts allowing establishment, spread and impact. A. transitella is a common pest of almonds, pistachios and walnuts in California, which is the main source for these nuts imported into the EU. Based on size of the trade and infestation at origin, importation of walnuts and almonds from the USA was identified as the most important pathways for entry of A. transitella. Using expert knowledge elicitation (EKE) and pathway modelling, a median estimate of 2,630 infested nuts is expected to enter the EU each year over the next 5 years (90% certainty range (CR) from 338 to 26,000 infested nuts per year). However, due to estimated small likelihoods of transfer to a host, mating upon transfer and survival of founder populations, the number of populations that establish was estimated to be 0.000698 year-1 (median, 90% CR: 0.0000126-0.0364 year-1). Accordingly, the expected period between founding events is 1,430 years (median, 90% CR: 27.5-79,400 year). The likelihood of entry resulting in establishment is therefore considered very small. However, this estimate has high uncertainty, mainly concerning the processes of transfer of the insect to hosts and the establishment of founder populations by those that successfully transfer. Climate matching and CLIMEX modelling indicate that conditions are most suitable for establishment in the southern EU, especially around the Mediterranean basin. The median rate of natural spread was estimated to be 5.6 km/year (median, 90% CR 0.8-19.3 km/year), after an initial lag period of 3.1 year (mean, 90% CR 1.7-6.2 year) following the establishment of a founder population. If A. transitella did establish, estimated median yield losses in nuts were estimated to be in the order of 1-2% depending on the nut species and production system. A scenario requiring imports of nuts to be transported under chilled conditions was shown to provide potential to further reduce the likelihood of entry.
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21
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Yuan L, Lao F, Shi X, Zhang D, Wu J. Effects of cold plasma, high hydrostatic pressure, ultrasound, and high-pressure carbon dioxide pretreatments on the quality characteristics of vacuum freeze-dried jujube slices. ULTRASONICS SONOCHEMISTRY 2022; 90:106219. [PMID: 36371874 PMCID: PMC9664403 DOI: 10.1016/j.ultsonch.2022.106219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/05/2022] [Revised: 08/16/2022] [Accepted: 11/02/2022] [Indexed: 06/16/2023]
Abstract
Pretreatment combined with vacuum freeze-drying is an effective technique to extend the storage period of jujube fruits and reduce energy consumption and cost; however, the effects of pretreatment on the quality characteristics of jujube during vacuum freeze-drying remain unknown. In this study, the effects of cold plasma (CP), high hydrostatic pressure (HHP), ultrasound (US), high-pressure carbon dioxide (HPCD), and conventional blanching (BC) as pretreatments on the performance of vacuum freeze-dried jujube slices were investigated. The results indicated that the application of different pretreatments decreased the water activity and increased the rehydration capacity, owing to the pretreatment etching larger and more porous holes in the microstructure. Freeze-dried jujube slices pretreated with HPCD retained most of their quality characteristics (color, hardness, and volatile compounds), followed by the HHP- and US-pretreated samples, whereas samples pretreated with BC showed the greatest deterioration in quality characteristics, and hence, BC is not recommended as a pretreatment for freeze-dried jujube slices. Sensory evaluation based on hedonic analysis showed that jujube slices pretreated with HPCD and US were close to the control sample and scored highest. Compared to other pretreated samples and the control, freeze-dried jujube slices pretreated with HPCD showed the least degradation (4.93%) of cyclic adenosine monophosphate (cAMP), the highest contents of total phenol, total flavonoid, and l-ascorbic acid, and the highest antioxidant capacity. Partial least squares-discriminant analysis (PLS-DA) was performed to screen all the quality characteristic data of different pretreated samples, and 12 volatile compounds, including ethyl hexanoate and (E)-2-hexenal, along with color, l-ascorbic acid content, and cAMP content were found suitable to be used as discriminators for pretreated freeze-dried jujube slices. Therefore, non-thermal pretreatments, including HPCD, US, and HHP pretreatments, are promising techniques for the vacuum freeze-drying of jujube products.
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Affiliation(s)
- Lin Yuan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Xun Shi
- Haoxiangni Health Food Co., Ltd., Xinzheng 451100, China
| | - Donghao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
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22
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Xu S, Chen H. Vacuum packaging improved inactivation efficacy of moderate dry heat for decontamination of Salmonella on almond kernels. Int J Food Microbiol 2022; 379:109849. [DOI: 10.1016/j.ijfoodmicro.2022.109849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 07/18/2022] [Accepted: 07/24/2022] [Indexed: 11/28/2022]
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23
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Lamba S, Mundanda Muthappa D, Fanning S, Scannell AGM. Sporulation and Biofilms as Survival Mechanisms of Bacillus Species in Low-Moisture Food Production Environments. Foodborne Pathog Dis 2022; 19:448-462. [PMID: 35819266 DOI: 10.1089/fpd.2022.0006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Low-moisture foods (LMF) have clear advantages with respect to limiting the growth of foodborne pathogens. However, the incidences of Bacillus species in LMF reported in recent years raise concerns about food quality and safety, particularly when these foods are used as ingredients in more complex higher moisture products. This literature review describes the interlinked pathways of sporulation and biofilm formation by Bacillus species and their underlying molecular mechanisms that contribute to the bacteriums' persistence in LMF production environments. The long-standing challenges of food safety and quality in the LMF industry are also discussed with a focus on the bakery industry.
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Affiliation(s)
- Sakshi Lamba
- UCD Institute of Food and Health, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD Centre for Food Safety, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD School of Agriculture and Food Science, and Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland
| | - Dechamma Mundanda Muthappa
- UCD Centre for Food Safety, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD School of Agriculture and Food Science, and Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland
| | - Séamus Fanning
- UCD Institute of Food and Health, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD Centre for Food Safety, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD School of Public Health, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland
| | - Amalia G M Scannell
- UCD Institute of Food and Health, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD Centre for Food Safety, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD School of Agriculture and Food Science, and Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland
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24
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Recent development in low-moisture foods: Microbial safety and thermal process. Food Res Int 2022; 155:111072. [DOI: 10.1016/j.foodres.2022.111072] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 02/22/2022] [Accepted: 02/24/2022] [Indexed: 11/17/2022]
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25
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Kragh ML, Obari L, Caindec AM, Jensen HA, Truelstrup Hansen L. Survival of Listeria monocytogenes, Bacillus cereus and Salmonella Typhimurium on sliced mushrooms during drying in a household food dehydrator. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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26
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Prudhvi P, Deepika S, Sutar P. Modeling moisture and solids transfer kinetics during a novel microwave assisted water absorption-desorption process of dry red gram (Cajanus cajan L.) splits. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110891] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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27
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da Silva RT, Schaffner DW, de Souza Pedrosa GT, de Albuquerque TMR, Maciel JF, de Souza EL, Alvarenga VO, Magnani M. Survival kinetics, membrane integrity and metabolic activity of Salmonella enterica in conventionally and osmotically dehydrated coconut flakes. Int J Food Microbiol 2022; 370:109669. [DOI: 10.1016/j.ijfoodmicro.2022.109669] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 03/23/2022] [Accepted: 03/30/2022] [Indexed: 10/18/2022]
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28
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Rahmati E, Khoshtaghaza MH, Banakar A, Ebadi MT. Decontamination technologies for medicinal and aromatic plants: A review. Food Sci Nutr 2022; 10:784-799. [PMID: 35311169 PMCID: PMC8907729 DOI: 10.1002/fsn3.2707] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 09/29/2021] [Accepted: 11/21/2021] [Indexed: 11/08/2022] Open
Abstract
Microbial quality assurance has always been an important subject in the production, trade, and consumption of medicinal and aromatic plants (MAPs). Most MAPs have therapeutic and nutritional properties due to the presence of active substances such as essential oils, flavonoids, alkaloids, etc. However, MAPs can become infected with microorganisms due to poor hygienic conditions during cultivation and postharvest processes. This problem reduces the shelf life and effective ingredients of the product. To overcome these problems, several technologies such as using ethylene oxide gas, gamma irradiation, and steam heating have been used. However, these technologies have disadvantages such as the formation of toxic by-products, low consumer acceptance, or may have a negative effect on the quality of MAPs. This requires a need for novel decontamination technology which can effectively reduce the biological contamination and minimize the food quality losses. In recent years, new technologies such as ozonation, cold plasma, ultraviolet, infrared, microwave, radiofrequency and combination of these technologies have been developed. In this review, biological contamination of MAPs and technologies used for their decontamination were studied. Also, the mechanism of inactivation of microorganisms and the efficacy of decontamination techniques on the qualitative and microbial characteristics of MAPs were investigated.
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Affiliation(s)
- Edris Rahmati
- Department of Biosystems Engineering Tarbiat Modares University Tehran Iran
| | | | - Ahmad Banakar
- Department of Biosystems Engineering Tarbiat Modares University Tehran Iran
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29
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Chai HE, Hwang CA, Huang L, Wu VC, Sheen LY. Efficacy of gaseous chlorine dioxide for decontamination of Salmonella, Shiga toxin-producing Escherichia coli, and Listeria monocytogenes on almonds and peppercorns. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108556] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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30
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Carvacrol and Thymol Combat Desiccation Resistance Mechanisms in Salmonella enterica Serovar Tennessee. Microorganisms 2021; 10:microorganisms10010044. [PMID: 35056493 PMCID: PMC8779931 DOI: 10.3390/microorganisms10010044] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 12/22/2021] [Accepted: 12/23/2021] [Indexed: 11/16/2022] Open
Abstract
Some Salmonella enterica serovars are frequently associated with disease outbreaks in low-moisture foods (LMF) due to their ability to adapt efficiently to desiccation stress. These serovars are often persistent during food processing. Disruption of these resistance responses was accomplished previously using the membrane-active lipopeptide, paenibacterin. This study was initiated to determine how desiccation resistance mechanisms are overcome when Salmonella Tennessee, a known resistant serovar, is treated with the membrane-active food additives carvacrol and thymol. Knowing that the minimum inhibitory concentrations (MICs) of carvacrol and thymol against Salmonella Tennessee are 200 and 100 µg/mL, the concentrations tested were 100–400 and 50–200 µg/mL, respectively. Results show that desiccation-adapted Salmonella Tennessee, prepared by air drying at 40% relative humidity and 22–25 °C for 24 h, was not inactivated when exposed for 4.0 h to less than 2xMIC of the two additives. Additionally, treatment of desiccation-adapted Salmonella Tennessee for 120 min with carvacrol and thymol at the MIC-level sensitized the cells (1.4–1.5 log CFU/mL reduction) to further desiccation stress. Treating desiccation-adapted Salmonella Tennessee with carvacrol and thymol induced leakage of intracellular potassium ions, reduced the biosynthesis of the osmoprotectant trehalose, reduced respiratory activity, decreased ATP production, and caused leakage of intracellular proteins and nucleic acids. Carvacrol, at 200–400 µg/mL, significantly downregulated the transcription of desiccation-related genes (proV, STM1494, and kdpA) as determined by the reverse-transcription quantitative PCR. The current study revealed some of the mechanisms by which carvacrol and thymol combat desiccation-resistant Salmonella Tennessee, raising the feasibility of using these additives to control desiccation-adapted S. enterica in LMF.
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31
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Liu S, Wei X, Tang J, Qin W, Wu Q. Recent developments in low-moisture foods: microbial validation studies of thermal pasteurization processes. Crit Rev Food Sci Nutr 2021:1-16. [PMID: 34927484 DOI: 10.1080/10408398.2021.2016601] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Outbreaks associated with low-moisture foods (e.g., wheat flour, nuts, and cereals) have urged the development of novel technologies and re-validation of legacy pasteurization process. For various thermal pasteurization processes, they share same scientific facts (e.g., bacterial heat resistance increased at reduced water activity) and guidelines. However, they also face specific challenges because of their different heat transfer mechanisms, processing conditions, or associated low-moisture foods' formulations. In this article, we first introduced the general structural for validating a thermal process and the shared basic information that would support our understanding of the key elements of each thermal process. Then, we reviewed the current progress of validation studies of 7 individual heating technologies (drying roasting, radiofrequency-assisted pasteurization, superheated steam, etc.) and the combined treatments (e.g., infrared and hot air). Last, we discussed knowledge gaps that require more scientific data in the future studies. We aimed to provide a process-centric view point of thermal pasteurization studies of low-moisture foods. The information could provide detailed protocol for process developers, operators, and managers to enhance low-moisture foods safety.
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Affiliation(s)
- Shuxiang Liu
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China.,Institute of Food Processing and Safety, School of Food Science, Sichuan Agricultural University, Sichuan, China
| | - Xinyao Wei
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
| | - Wen Qin
- Institute of Food Processing and Safety, School of Food Science, Sichuan Agricultural University, Sichuan, China
| | - Qingping Wu
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
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32
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Zhou YH, Mujumdar AS, Vidyarthi SK, Zielinska M, Liu H, Deng LZ, Xiao HW. Nanotechnology for Food Safety and Security: A Comprehensive Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2013872] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Yu-Hao Zhou
- College of Engineering, China Agricultural University, Beijing, China
| | - Arun S. Mujumdar
- Department of Bioresource Engineering, McGill University, Quebec, Canada
| | - Sriram K. Vidyarthi
- Department of Biological and Agricultural Engineering, University of California, Davis, California, USA
| | - Magdalena Zielinska
- Department of Systems Engineering, University of Warmia and Mazury in Olsztyn, Poland
| | - Huilin Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Li-Zhen Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, Beijing, China
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33
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Lauer JR, Simsek S, Bergholz TM. Fate of Salmonella and Enterohemorrhagic Escherichia coli on Wheat Grain. J Food Prot 2021; 84:2109-2115. [PMID: 34347868 DOI: 10.4315/jfp-21-076] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Accepted: 08/01/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Wheat flour has been connected to outbreaks of foodborne illnesses with increased frequency in recent years, specifically, outbreaks involving Salmonella enterica and enterohemorrhagic Escherichia coli (EHEC). However, there is little information regarding the survival of these pathogens on wheat grain during long-term storage in a low-moisture environment. This study aims to evaluate the long-term survival of these enteric pathogens on wheat grain over the course of a year. Hard red spring wheat was inoculated with strains of four serovars of Salmonella (Enteritidis, Agona, Tennessee, and Montevideo) and six serotypes of EHEC (O157:H7, O26:H11, O121:H19, O45:NM, O111:H8, and O103:H2) in triplicate, sealed in Mylar bags to maintain the water activity, and stored at room temperature (22 ± 1°C). The survival of each pathogen was evaluated by plating onto differential media. Viable counts of strains from all four serovars of Salmonella (Enteritidis, Agona, Tennessee, and Montevideo) were detected on wheat grain stored at room temperature (22 ± 1°C) for the duration of the study (52 weeks). Viable counts of strains from EHEC serotypes O45:NM, O111:H8, and O26:H11 were only detected for 44 weeks, and strains from serotypes O157:H7, O121:H19, and O103:H2 were only detected for 40 weeks until they passed below the limit of detection (2.0 log CFU/g). The D-values were found to be significantly different between Salmonella and EHEC (adjusted P ≤ 0.05) with Salmonella D-values ranging from 22.9 ± 2.2 weeks to 25.2 ± 1.0 weeks and EHEC D-values ranging from 11.4 ± 0.6 weeks to 13.1 ± 1.8 weeks. There were no significant differences among the four Salmonella strains or among the six EHEC strains (adjusted P > 0.05). These observations highlight the wide range of survival capabilities of enteric pathogens in a low-moisture environment and confirm these pathogens are a food safety concern when considering the long shelf life of wheat grain and its products. HIGHLIGHTS
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Affiliation(s)
- Jessica R Lauer
- Department of Microbiological Sciences, North Dakota State University, Fargo, North Dakota 58108
| | - Senay Simsek
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota 58108
| | - Teresa M Bergholz
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824, USA
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Microbiological Safety and Presence of Major Mycotoxins in Animal Feed for Laboratory Animals in a Developing Country: The Case of Costa Rica. Animals (Basel) 2021; 11:ani11082389. [PMID: 34438847 PMCID: PMC8388699 DOI: 10.3390/ani11082389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 06/09/2021] [Accepted: 06/15/2021] [Indexed: 11/25/2022] Open
Abstract
Simple Summary The microbiological safety and quality of commercial animal feed for laboratory animals, produced in Costa Rica, was assessed. Analysis of the animal feed included general microbial markers (total coliforms and molds) and the behavior over time of two specific feed contaminants (Salmonella spp. and mycotoxins). Results from the study suggest that there is a low risk of contamination from viable microorganisms but the product contains important levels of mycotoxins. Current preventive measures (UV light disinfection) are not effective and additional handling protocols should be considered. Abstract Safety and quality of compound feed for experimental animals in Costa Rica is unknown. Some contaminants, such as Salmonella spp. and mycotoxins, could elicit confounding effects in laboratory animals used for biomedical research. In this study, different batches of extruded animal feed, intended for laboratory rodents in Costa Rica, were analyzed to determine mycotoxin and microbiological contamination (i.e., Salmonella spp., Escherichia coli, total coliform bacteria, and total yeast and molds enumeration). Two methods for Salmonella decontamination (UV light and thermal treatment) were assessed. Only n = 2 of the samples were negative (representing 12.50%) for the 26 mycotoxins tested. Enniatins and fumonisins were among the most frequent toxins found (with n = 4+ hits), but the level of contamination and the type of mycotoxins depended on the supplier. None of the indicator microorganisms, nor Salmonella, were found in any of the tested batches, and no mold contamination, nor Salmonella growth, occurs during storage (i.e., 2–6 months under laboratory conditions). However, mycotoxins, such as enniatins and fumonisins tend to decrease after the fourth month of storage, and Salmonella exhibited a lifespan of 64 days at 17 °C even in the presence of UV light. The D-values for Salmonella were between 65.58 ± 2.95 (65 °C) and 6.21 ± 0.11 (80 °C) min, and the thermal destruction time (z-value) was calculated at 15.62 °C. Results from this study suggest that laboratory rodents may be at risk of contamination from animal feed that could significantly affect the outcomes of biomedical experiments. Thus, improved quality controls and handling protocols for the product are suggested.
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Wason S, Verma T, Subbiah J. Validation of process technologies for enhancing the safety of low-moisture foods: A review. Compr Rev Food Sci Food Saf 2021; 20:4950-4992. [PMID: 34323364 DOI: 10.1111/1541-4337.12800] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2021] [Revised: 06/03/2021] [Accepted: 06/10/2021] [Indexed: 01/03/2023]
Abstract
The outbreaks linked to foodborne illnesses in low-moisture foods are frequently reported due to the occurrence of pathogenic microorganisms such as Salmonella Spp. Bacillus cereus, Clostridium spp., Cronobacter sakazakii, Escherichia coli, and Staphylococcus aureus. The ability of the pathogens to withstand the dry conditions and to develop resistance to heat is regarded as the major concern for the food industry dealing with low-moisture foods. In this regard, the present review is aimed to discuss the importance and the use of novel thermal and nonthermal technologies such as radiofrequency, steam pasteurization, plasma, and gaseous technologies for decontamination of foodborne pathogens in low-moisture foods and their microbial inactivation mechanisms. The review also summarizes the various sources of contamination and the factors influencing the survival and thermal resistance of pathogenic microorganisms in low-moisture foods. The literature survey indicated that the nonthermal techniques such as CO2 , high-pressure processing, and so on, may not offer effective microbial inactivation in low-moisture foods due to their insufficient moisture content. On the other hand, gases can penetrate deep inside the commodities and pores due to their higher diffusion properties and are regarded to have an advantage over thermal and other nonthermal processes. Further research is required to evaluate newer intervention strategies and combination treatments to enhance the microbial inactivation in low-moisture foods without significantly altering their organoleptic and nutritional quality.
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Affiliation(s)
- Surabhi Wason
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA
| | - Tushar Verma
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Jeyamkondan Subbiah
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA.,Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
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Song WJ, Kang DH. Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in black and red pepper by vacuumed hydrogen peroxide vapour. J Appl Microbiol 2021; 132:290-297. [PMID: 34310828 DOI: 10.1111/jam.15230] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Revised: 06/14/2021] [Accepted: 07/14/2021] [Indexed: 11/29/2022]
Abstract
AIMS In this study, the efficacy of using vacuumed hydrogen peroxide vapour (VHPV) to inactivate foodborne pathogens in whole dried black pepper (Piper nigrum) and powdered dried red pepper (Capsicum annuum) was evaluated. METHODS AND RESULTS Black and red pepper inoculated with Escherichia coli O157:H7 and Salmonella Typhimurium were subjected to 3.81, 7.93, 12.33, 17.04 and 21.67 mg l-1 VHPV for 1 min, and the change in pepper colour was evaluated after treatment. Pathogen quantities decreased with increasing hydrogen peroxide concentration. For black pepper, the 21.67 mg l-1 VHPV treatment decreased E. coli O157:H7 and S. Typhimurium quantities by >6.12 and 4.52 log CFU per gram, respectively, without causing colour change. In addition, the 21.67 mg l-1 VHPV treatment caused 4.35 and 2.36 log CFU per gram reductions in these two pathogen quantities in red pepper, respectively. During the VHPV treatment, colour values of peppers did not significantly change. CONCLUSIONS VHPV effectively reduced the levels of foodborne pathogens in black and red pepper while inducing minimal colour changes. SIGNIFICANCE AND IMPACT OF THE STUDY Hydrogen peroxide vapour (HPV) is typically used as a sterilization method for medical devices, and many studies have confirmed the effectiveness of HPV or the gaseous phase of hydrogen peroxide on the inactivation of micro-organisms. However, using HPV for food pasteurization has rarely been studied. In the present study, we confirmed that VHPV effectively reduced the levels of pathogens in black and red pepper without colour changes.
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Affiliation(s)
- Won-Jae Song
- Department of Food Science and Biotechnology, Kyonggi University, Suwon, 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, Republic of Korea.,Institutes of Green Bio Science & Technology, Seoul National University, Gangwon-do, Republic of Korea
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Phongtang W, Chukeatirote E. Incidence and characterisation of Bacillus cereus bacteriophages from Thua Nao, a Thai fermented soybean product. Biomol Concepts 2021; 12:85-93. [PMID: 34218551 DOI: 10.1515/bmc-2021-0009] [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: 04/19/2021] [Accepted: 05/25/2021] [Indexed: 11/15/2022] Open
Abstract
Bacillus cereus is considered to be an important food poisoning agent causing diarrhea and vomiting. In this study, the occurrence of B. cereus bacteriophages in Thai fermented soybean products (Thua Nao) was studied using five B. cereus sensu lato indicator strains (four B. cereus strains and one B. thuringiensis strain). In a total of 26 Thua Nao samples, there were only two bacteriophages namely BaceFT01 and BaceCM02 exhibiting lytic activity against B. cereus. Morphological analysis revealed that these two bacteriophages belonged to the Myoviridae. Both phages were specific to B. cereus and not able to lyse other tested bacteria including B. licheniformis and B. subtilis. The two phages were able to survive in a pH range between 5 and 12. However, both phages were inactive either by treatment of 50°C for 2 h or exposure of UV for 2 h. It should be noted that both phages were chloroform-insensitive, however. This is the first report describing the presence of bacteriophages in Thua Nao products. The characterization of these two phages is expected to be useful in the food industry for an alternative strategy including the potential use of the phages as a biocontrol candidate against foodborne pathogenic bacteria.
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Ding Q, Ge C, Baker RC, Buchanan RL, Tikekar RV. Assessment of butylparaben (4-hydroxybenzoic acid butyl ester)-assisted heat treatment against Escherichia coli O157:H7 and Salmonella enterica serotype Typhimurium in meat and bone meal. J Food Sci 2021; 86:2569-2578. [PMID: 34009638 DOI: 10.1111/1750-3841.15742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 02/24/2021] [Accepted: 03/26/2021] [Indexed: 11/29/2022]
Abstract
Heat-resistant foodborne pathogens have been a concern in low-moisture foods and ingredients (LMFs). Due to low thermal conductivity of low moisture materials, thermal treatment is not efficient and may cause nutritional loss. This study investigated the enhancement of thermal treatment of meat and bone meal (MBM) at low water activity (aw ) by inclusion of butylparaben (BP) as a model antimicrobial compound. Stationary phase Escherichia coli O157:H7 (Shiga toxin-negative) or Salmonella enterica serotype Typhimurium was inoculated into MBM containing 0-2000 ppm BP and incubated at 55 or 60°C for up to 5 hr. A biphasic inactivation pattern was observed for both pathogens, indicating existence of potentially thermal resistant subpopulations. Addition of 1000 ppm BP to MBM (aw = 0.4) significantly lowered the D-value at 55°C for E. coli O157:H7 (2.6 ± 0.5 hr) compared to thermal treatment alone (5.1 ± 0.6 h) during the treatment after the first 1 hr (p < 0.05), indicating that addition of BP accelerated the inactivation of thermal-resistant subpopulation of E. coli O157:H7 in MBM. Interestingly, similar enhancement in thermal inactivation upon addition of BP was not observed in either the sensitive or resistant subpopulation of S. Typhimurium at aw of 0.4 or 0.7, which is likely caused by the higher thermal resistance developed by S. Typhimurium within a low aw environment (aw < 0.85). These results suggest that addition of certain antimicrobial compounds can improve the thermal processing efficiency in LMFs, while their efficiency against different pathogens may vary. PRACTICAL APPLICATION: Addition of appropriate food-grade compounds may help to improve thermal treatment efficiency in low moisture foods with varied efficiency against different pathogens. This approach has the potential to reduce the required heat treatment intensity while minimizing food safety risk.
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Affiliation(s)
- Qiao Ding
- Department of Nutrition and Food Science, University of Maryland, Baltimore, Maryland, USA
| | - Chongtao Ge
- Mars Global Food Safety Center, Beijing, China
| | | | - Robert L Buchanan
- Department of Nutrition and Food Science, University of Maryland, Baltimore, Maryland, USA.,Center for Food Safety and Security Systems, University of Maryland, Baltimore, Maryland, USA
| | - Rohan V Tikekar
- Department of Nutrition and Food Science, University of Maryland, Baltimore, Maryland, USA
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Influence of packaging methods on the dry heat inactivation of Salmonella Typhimurium, Salmonella Senftenberg, and Salmonella Enteritidis PT 30 on almonds. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111121] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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40
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Deng LZ, Sutar PP, Mujumdar AS, Tao Y, Pan Z, Liu YH, Xiao HW. Thermal Decontamination Technologies for Microorganisms and Mycotoxins in Low-Moisture Foods. Annu Rev Food Sci Technol 2021; 12:287-305. [PMID: 33317321 DOI: 10.1146/annurev-food-062220-112934] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
The contamination risks of microorganisms and mycotoxins in low-moisture foods have heightened public concern. Developing novel decontamination technologies to improve the safety of low-moisture foods is of great interest in both economics and public health. This review summarizes the working principles and applications of novel thermal decontamination technologies such as superheated steam, infrared, microwave, and radio-frequency heating as well as extrusion cooking. These methods of decontamination can effectively reduce the microbial load on products andmoderately destruct the mycotoxins. Meanwhile, several integrated technologies have been developed that take advantage of synergistic effects to achieve the maximum destruction of contaminants and minimize the deterioration of products.
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Affiliation(s)
- Li-Zhen Deng
- College of Engineering, China Agricultural University, 100083 Beijing, China; .,State Key Laboratory of Food Science and Technology, Nanchang University, 330047 Nanchang, China
| | - Parag Prakash Sutar
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008, India
| | - Arun S Mujumdar
- Department of Bioresource Engineering, McGill University, Ste. Anne de Bellevue, Quebec H9X 3V9, Canada
| | - Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, China
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, Davis, California 95616, USA
| | - Yan-Hong Liu
- College of Engineering, China Agricultural University, 100083 Beijing, China;
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, 100083 Beijing, China;
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Nasheri N, Harlow J, Chen A, Corneau N, Bidawid S. Survival and Inactivation by Advanced Oxidative Process of Foodborne Viruses in Model Low-Moisture Foods. FOOD AND ENVIRONMENTAL VIROLOGY 2021; 13:107-116. [PMID: 33501613 PMCID: PMC7882587 DOI: 10.1007/s12560-020-09457-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Accepted: 12/20/2020] [Indexed: 06/12/2023]
Abstract
Enteric viruses, such as human norovirus (NoV) and hepatitis A virus (HAV), are the major causes of foodborne illnesses worldwide. These viruses have low infectious dose, and may remain infectious for weeks in the environment and food. Limited information is available regarding viral survival and transmission in low-moisture foods (LMF). LMFs are generally considered as ready-to-eat products, which undergo no or minimal pathogen reduction steps. However, numerous foodborne viral outbreaks associated with LMFs have been reported in recent years. The objective of this study was to examine the survival of foodborne viruses in LMFs during 4-week storage at ambient temperature and to evaluate the efficacy of advanced oxidative process (AOP) treatment in the inactivation of these viruses. For this purpose, select LMFs such as pistachios, chocolate, and cereal were inoculated with HAV and the norovirus surrogates, murine norovirus (MNV) and feline calicivirus (FCV), then viral survival on these food matrices was measured over a four-week incubation at ambient temperature, by both plaque assay and droplet-digital RT-PCR (ddRT-PCR) using the modified ISO-15216 method as well as the magnetic bead assay for viral recovery. We observed an approximately 0.5 log reduction in viral genome copies, and 1 log reduction in viral infectivity for all three tested viruses following storage of select inoculated LMFs for 4 weeks. Therefore, the present study shows that the examined foodborne viruses can persist for a long time in LMFs. Next, we examined the inactivation efficacy of AOP treatment, which combines UV-C, ozone, and hydrogen peroxide vapor, and observed that while approximately 100% (4 log) inactivation can be achieved for FCV, and MNV in chocolate, the inactivation efficiency diminishes to approximately 90% (1 log) in pistachios and 70% (< 1 log) in cereal. AOP treatment could therefore be a good candidate for risk reduction of foodborne viruses from certain LMFs depending on the food matrix and surface of treatment.
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Affiliation(s)
- Neda Nasheri
- National Food Virology Reference Centre, Bureau of Microbial Hazards, Food Directorate, Health Canada 251 Sir Frederick Banting Driveway, Ottawa, ON, K1A 0K9, Canada.
- Department of Biochemistry, Microbiology and Immunology, Faculty of Medicine, University of Ottawa, Ottawa, ON, Canada.
| | - Jennifer Harlow
- National Food Virology Reference Centre, Bureau of Microbial Hazards, Food Directorate, Health Canada 251 Sir Frederick Banting Driveway, Ottawa, ON, K1A 0K9, Canada
| | - Angela Chen
- National Food Virology Reference Centre, Bureau of Microbial Hazards, Food Directorate, Health Canada 251 Sir Frederick Banting Driveway, Ottawa, ON, K1A 0K9, Canada
| | - Nathalie Corneau
- National Food Virology Reference Centre, Bureau of Microbial Hazards, Food Directorate, Health Canada 251 Sir Frederick Banting Driveway, Ottawa, ON, K1A 0K9, Canada
| | - Sabah Bidawid
- National Food Virology Reference Centre, Bureau of Microbial Hazards, Food Directorate, Health Canada 251 Sir Frederick Banting Driveway, Ottawa, ON, K1A 0K9, Canada
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Zhang H, Seck HL, Zhou W. Inactivation of Salmonella Typhimurium, Escherichia coli O157:H7, Staphylococcus aureus, and Listeria monocytogenes in cardamom using 150 KeV low-energy X-ray. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102556] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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43
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Deng LZ, Tao Y, Mujumdar AS, Pan Z, Chen C, Yang XH, Liu ZL, Wang H, Xiao HW. Recent advances in non-thermal decontamination technologies for microorganisms and mycotoxins in low-moisture foods. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.012] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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44
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Chen D, Mosher W, Wiertzema J, Peng P, Min M, Cheng Y, An J, Ma Y, Fan X, Niemira BA, Baumler DJ, Chen C, Chen P, Ruan Chen R. Effects of intense pulsed light and gamma irradiation on Bacillus cereus spores in mesquite pod flour. Food Chem 2020; 344:128675. [PMID: 33277126 DOI: 10.1016/j.foodchem.2020.128675] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Revised: 11/13/2020] [Accepted: 11/15/2020] [Indexed: 01/16/2023]
Abstract
This study was conducted to evaluate the inactivation of Bacillus cereus spore in mesquite flour with intense pulsed light (IPL) and gamma radiation. The physical, chemical, and toxicity of treated mesquite flour were also investigated. The results showed that up to 3.51 log10CFU/g B. cereus spore inactivation was achieved with 8 kGy of gamma radiation, and up to 1.69 log10CFU/g reductions could be achieved after 28s of catalytic IPL exposure. Although chemometric analysis showed 9-hydroxy-10,12-octadecadienoic acid was slightly increased after a 28s-catalytic IPL treatment, the concentration is within the acceptable range. No significant increase in acetic or propionic acids (typical off-flavor volatile compounds) was observed after either treatment. For cytotoxicity, the Caco-2 cell viability analysis revealed that these two technologies did not induce significant cytotoxicity to the treated mesquite flour. Overall, these two technologies exhibit strong potential for the decontamination of B. cereus in mesquite flour.
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Affiliation(s)
- Dongjie Chen
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA; Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA
| | - Wes Mosher
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA
| | - Justin Wiertzema
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA
| | - Peng Peng
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA
| | - Min Min
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA
| | - Yanling Cheng
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA
| | - Jun An
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA
| | - Yiwei Ma
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA
| | - Xuetong Fan
- USDA ARS, Eastern Regional Research Center, Wyndmoor, PA, USA
| | | | - David J Baumler
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA
| | - Chi Chen
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA
| | - Paul Chen
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA
| | - Roger Ruan Chen
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA; Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA.
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The role of the general stress response regulator RpoS in Cronobacter sakazakii biofilm formation. Food Res Int 2020; 136:109508. [DOI: 10.1016/j.foodres.2020.109508] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2020] [Revised: 06/25/2020] [Accepted: 06/28/2020] [Indexed: 11/20/2022]
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46
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Michalak J, Czarnowska-Kujawska M, Klepacka J, Gujska E. Effect of Microwave Heating on the Acrylamide Formation in Foods. Molecules 2020; 25:molecules25184140. [PMID: 32927728 PMCID: PMC7570677 DOI: 10.3390/molecules25184140] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 08/28/2020] [Accepted: 09/07/2020] [Indexed: 12/20/2022] Open
Abstract
Acrylamide (AA) is a neurotoxic and carcinogenic substance that has recently been discovered in food. One of the factors affecting its formation is the heat treatment method. This review discusses the microwave heating as one of the methods of thermal food processing and the influence of microwave radiation on the acrylamide formation in food. In addition, conventional and microwave heating were compared, especially the way they affect the AA formation in food. Available studies demonstrate differences in the mechanisms of microwave and conventional heating. These differences may be beneficial or detrimental depending on different processes. The published studies showed that microwave heating at a high power level can cause greater AA formation in products than conventional food heat treatment. The higher content of acrylamide in microwave-heated foods may be due to differences in its formation during microwave heating and conventional methods. At the same time, short exposure to microwaves (during blanching and thawing) at low power may even limit the formation of acrylamide during the final heat treatment. Considering the possible harmful effects of microwave heating on food quality (e.g., intensive formation of acrylamide), further research in this direction should be carried out.
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Pelaez MAB, Anapi GR, Bautista DV, Dallo MDP, Libunao JCM, Gabriel AA. Thermal inactivation of Salmonella enterica in Philippine flowing-type peanut butter. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109507] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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49
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Malekmohammadi S, Shah MK, Townsend Ramsett MK, Bergholz TM. Survival and thermal resistance among four Salmonella serovars inoculated onto flaxseeds. Food Microbiol 2020; 91:103516. [PMID: 32539945 DOI: 10.1016/j.fm.2020.103516] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 02/24/2020] [Accepted: 04/18/2020] [Indexed: 10/24/2022]
Abstract
Thermal resistance among Salmonella serovars has been shown to vary, however, such data are minimal for Salmonella inoculated onto low moisture foods. We evaluated survival and subsequent thermal resistance for 32 strains of Salmonella from four serovars (Agona, Enteritidis, Montevideo, and Tennessee) on flaxseed over 24 weeks. After inoculation, flaxseeds were adjusted to aw = 0.5 and stored at 22 °C. After 24 weeks at 22 °C, strains of serovar Agona had a significantly slower rate of reduction compared to those of Enteritidis and Montevideo (adj. p < 0.05). Inoculated flaxseeds were processed at 71 °C with vacuum steam pasteurization at 4 time points during storage. Average initial D71°C values ranging from 1.0 to 1.5 min were similar across serovars. Over 24 weeks, D71°C varied in a serovar-dependent manner. D71°C at 8, 16, and 24 weeks did not change significantly for Enteritidis and Montevideo but did for Tennessee and Agona. While significant, the differences in D71°C over time were less than 1 min, indicating that storage time prior to heat treatment would have a minimal effect on the processing time required to inactivate Salmonella on flaxseed.
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Affiliation(s)
- Sahar Malekmohammadi
- Department of Microbiological Sciences North Dakota State University, Fargo, ND, 58102, USA
| | - Manoj K Shah
- Department of Microbiological Sciences North Dakota State University, Fargo, ND, 58102, USA
| | | | - Teresa M Bergholz
- Department of Microbiological Sciences North Dakota State University, Fargo, ND, 58102, USA.
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Zhang L, Lan R, Zhang B, Erdogdu F, Wang S. A comprehensive review on recent developments of radio frequency treatment for pasteurizing agricultural products. Crit Rev Food Sci Nutr 2020; 61:380-394. [PMID: 32156148 DOI: 10.1080/10408398.2020.1733929] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Recent pathogen incidents have forced food industry to seek for alternative processes in postharvest pasteurization of agricultural commodities. Radio frequency (RF) heating has been used as one alternative treatment to replace chemical fumigation and other conventional thermal methods since it is relatively easy to apply and leaves no chemical residues. RF technology transfers electromagnetic energy into large bulk volume of the products to provide a fast and volumetric heating. There are two types of RF technology commonly applied in lab and industry to generate the heat energy: free running oscillator and 50-Ω systems. Several reviews have been published to introduce the application of RF heating in food processing. However, few reviews have a comprehensive summary of RF treatment for pasteurizing agricultural products. The objective of this review was to introduce the developments in the RF pasteurization of agricultural commodities and to present future directions of the RF heating applications. While the recent developments in the RF pasteurization were presented, thermal death kinetics of targeted pathogens as influenced by water activity, pathogen species and heating rates, non-thermal effects of RF heating, combining RF heating with other technologies for pasteurization, RF heating uniformity improvements using computer simulation and development of practical RF pasteurization processes were also focused. This review is expected to provide a comprehensive understanding of RF pasteurization for agricultural products and promote the industrial-scale applications of RF technology with possible process protocol optimization purposes.
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Affiliation(s)
- Lihui Zhang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, China
| | - Ruange Lan
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, China
| | - Beihua Zhang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, China
| | - Ferruh Erdogdu
- Department of Food Engineering, Ankara University, Golbası-Ankara, Turkey
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, China.,Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
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