1
|
Fuller RS, Hettiarachchy N, O'Bryan CA, Owens CM, Morawicki RO. Efficacy of Selected Powdered Floor Treatments Against Salmonella, E. coli, and L. monocytogenes on Polyurethane-Concrete Flooring Material Carriers. J Food Prot 2022; 85:871-878. [PMID: 35146514 DOI: 10.4315/jfp-21-413] [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: 11/10/2021] [Revised: 02/04/2022] [Accepted: 02/08/2022] [Indexed: 11/11/2022]
Abstract
Food processing environment flooring can become contaminated with pathogens in many ways including foot and equipment traffic, incoming materials, and floor drain backups. Natural antimicrobial turmeric and commercially available powdered floor treatments may reduce the levels of pathogens on flooring thereby reducing the risk of cross contamination from the floor to food contact surfaces. These chemicals were evaluated to determine their effectiveness against cocktails of Salmonella , Escherichia coli , and Listeria monocytogenes dried onto the surfaces of carriers made from polyurethane-concrete commercial flooring material. Aqueous test solutions were prepared from the minimum treatment required per m 2 from the manufacturer's instructions diluted in sterile water. Potential synergy between turmeric and a percarbonate based commercial floor treatment was explored with a mixture of turmeric and sodium percarbonate, each at approximately 37g/m 2 application rate. Each inoculated carrier was exposed to the treatment solutions or a sterile water control for 10 minutes at room temperature, neutralized with Hi-Cap neutralizing broth, the bacteria suspended, enumerated, and log 10 reductions calculated for each treatment and inoculum combination. Mean log 10 CFU/carrier reductions with standard deviations ranged between 4.29±0.34 for the sodium percarbonate (SPC) based treatment and 0.004±0.23 for turmeric for Salmonella , 4.81±0.16 for SPC based treatment and -0.16±0.62 for turmeric for E. coli , and 4.88±0.6 for SPC based treatment and -0.16±0.15 for turmeric for L. monocytogenes .
Collapse
Affiliation(s)
- Robert S Fuller
- Department of Food Science, University of Arkansas, Fayetteville AR 72704
| | - Navam Hettiarachchy
- University of Arkansas Fayetteville University Professor Food Science 2650 Young Ave, Fayetteville, AR 72704 UNITED STATES Fayetteville AR 72704
| | - Corliss A O'Bryan
- Department of Food Science, University of Arkansas, Fayetteville AR 72704
| | - Casey M Owens
- Department of Poultry Science, University of Arkansas, Fayetteville, AR 72704
| | - Ruben O Morawicki
- Department of Food Science, University of Arkansas, Fayetteville AR 72704
| |
Collapse
|
2
|
Yu HH, Chin YW, Paik HD. Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review. Foods 2021; 10:2418. [PMID: 34681466 PMCID: PMC8535775 DOI: 10.3390/foods10102418] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 10/01/2021] [Accepted: 10/10/2021] [Indexed: 12/21/2022] Open
Abstract
Meat and meat products are excellent sources of nutrients for humans; however, they also provide a favorable environment for microbial growth. To prevent the microbiological contamination of livestock foods, synthetic preservatives, including nitrites, nitrates, and sorbates, have been widely used in the food industry due to their low cost and strong antibacterial activity. Use of synthetic chemical preservatives is recently being considered by customers due to concerns related to negative health issues. Therefore, the demand for natural substances as food preservatives has increased with the use of plant-derived and animal-derived products, and microbial metabolites. These natural preservatives inhibit the growth of spoilage microorganisms or food-borne pathogens by increasing the permeability of microbial cell membranes, interruption of protein synthesis, and cell metabolism. Natural preservatives can extend the shelf-life and inhibit the growth of microorganisms. However, they can also influence food sensory properties, including the flavor, taste, color, texture, and acceptability of food. To increase the applicability of natural preservatives, a number of strategies, including combinations of different preservatives or food preservation methods, such as active packaging systems and encapsulation, have been explored. This review summarizes the current applications of natural preservatives for meat and meat products.
Collapse
Affiliation(s)
- Hwan Hee Yu
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea;
- Research Group of Traditional Food, Korea Food Research Institute, Iseo-myeon, Wanju-gun 55365, Korea;
| | - Young-Wook Chin
- Research Group of Traditional Food, Korea Food Research Institute, Iseo-myeon, Wanju-gun 55365, Korea;
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea;
| |
Collapse
|
3
|
Šic Žlabur J, Brajer M, Voća S, Galić A, Radman S, Rimac-Brnčić S, Xia Q, Zhu Z, Grimi N, Barba FJ, Hulak N. Ultrasound as a Promising Tool for the Green Extraction of Specialized Metabolites from Some Culinary Spices. Molecules 2021; 26:1866. [PMID: 33806213 PMCID: PMC8037095 DOI: 10.3390/molecules26071866] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 03/22/2021] [Accepted: 03/23/2021] [Indexed: 01/28/2023] Open
Abstract
Spices are a popular food of plant origin, rich in various phytochemicals and recognized for their numerous properties. The aim of the study was to evaluate the antioxidant and antimicrobial activity, as well as the content of specialized metabolites, of aqueous extracts of three spice species--garlic (Allium sativum L.), ginger (Zingiber officinalle L.) and turmeric (Curcuma longa L.)--prepared by green extraction methods. Ultrasound treatment increased the chromaticity parameter b value of turmeric and ginger extracts, thus indicating a higher yellow color predominantly due to curcuminoids characteristic of these species. Ultrasound-assisted extraction significantly increased the content of total soluble solids, phenolic compounds, total carotenoids and vitamin C. The temperature of the system was also an important factor, with the highest (70 °C) conditions in ultrasound-assisted extraction having a positive effect on thermolabile compounds (vitamin C, phenolics, total carotenoids). For example, turmeric extract treated with ultrasound at 70 °C had up to a 67% higher vitamin C content and a 69.4% higher total carotenoid content compared to samples treated conventionally at the same temperature, while ginger extracts had up to 40% higher total phenols. All different concentrations of spice extracts were not sufficient for complete inhibition of pathogenic bacterial strains of Salmonella, L. monocytogenes and S. aureus; however, only garlic extracts had an effect on slowing down the growth and number of L. monocytogenes colonies. Spice extracts obtained by ultrasonic treatment contained a significantly higher level of bioactive compounds and antioxidant capacity, suggesting that the extracts obtained have significant nutritional potential and thus a significant possibility for phytotherapeutic uses.
Collapse
Affiliation(s)
- Jana Šic Žlabur
- Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia; (J.Š.Ž.); (M.B.); (S.V.); (A.G.); (S.R.); (S.R.-B.); (N.H.)
| | - Marko Brajer
- Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia; (J.Š.Ž.); (M.B.); (S.V.); (A.G.); (S.R.); (S.R.-B.); (N.H.)
| | - Sandra Voća
- Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia; (J.Š.Ž.); (M.B.); (S.V.); (A.G.); (S.R.); (S.R.-B.); (N.H.)
| | - Ante Galić
- Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia; (J.Š.Ž.); (M.B.); (S.V.); (A.G.); (S.R.); (S.R.-B.); (N.H.)
| | - Sanja Radman
- Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia; (J.Š.Ž.); (M.B.); (S.V.); (A.G.); (S.R.); (S.R.-B.); (N.H.)
| | - Suzana Rimac-Brnčić
- Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia; (J.Š.Ž.); (M.B.); (S.V.); (A.G.); (S.R.); (S.R.-B.); (N.H.)
| | - Qiang Xia
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macau 999078, China;
| | - Zhenzhou Zhu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;
| | - Nabil Grimi
- ESCOM, EA 4297 TIMR, Centre de Recherch Royallieu, Université de Technologire de Compiègne, CS 60319, CEDEX, 60203 Compiègne, France;
| | - Francisco J. Barba
- Nutrition and Bromatology Area, Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, 46100 Burjassot, València, Spain
| | - Nataša Hulak
- Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia; (J.Š.Ž.); (M.B.); (S.V.); (A.G.); (S.R.); (S.R.-B.); (N.H.)
| |
Collapse
|
4
|
Functional and Quality Characteristics of Ginger, Pineapple, and Turmeric Juice Mix as Influenced by Blend Variations. Foods 2021; 10:foods10030525. [PMID: 33802454 PMCID: PMC7999861 DOI: 10.3390/foods10030525] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Revised: 02/23/2021] [Accepted: 02/25/2021] [Indexed: 01/01/2023] Open
Abstract
In this current work, the functional and quality characteristics of ginger, pineapple, and turmeric juice mix as influenced by blend variations were investigated. Specifically, the blends had constant ginger amounts, decreased pineapple, and increased turmeric proportionally. Additionally, the functional properties involved physicochemical (pH, soluble solids (SS), total titratable acidity (TA) and viscosity), proximate (moisture, protein, fat and ash), minerals (Ca, and Mg) and vitamin C and β-carotene analyses, whereas quality properties involved microbiological and sensory analyses. The results showed that as quantities of pineapple and turmeric respectively decreased and increased, there was significant increases in Ca, Mg, vitamin C, and β-carotene contents (p < 0.05). Across the blends, the degree of significant differences (p < 0.05) in the protein, fat, and ash seemed more compared to those of moisture contents. Despite the increases in pH and viscosity, and decreases in SS and TA, the increases in turmeric potentially reinforced by ginger most likely decreased the bacterial/fungi counts, as well as inhibition zones. Increasing and decreasing the respective amounts of turmeric and pineapple might not necessarily make the blends more acceptable, given the decreases in appearance, taste, aroma, and mouthfeel scores.
Collapse
|
5
|
Royer AFB, Garcia RG, Borille R, Santana MR, Nääs IA, Caldara FR, Almeida Paz ICL, Zeviani WM, Alves FMS, Sgavioli S, Mariano WS. WELFARE OF BROILERS INGESTING A PRE-SLAUGHTER HYDRIC DIET OF LEMON GRASS. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2015. [DOI: 10.1590/1516-635x1703301-306] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- AFB Royer
- Federal University of Grande Dourados, Brazil
| | - RG Garcia
- Federal University of Grande Dourados, Brazil
| | - R Borille
- Federal University of Grande Dourados, Brazil
| | - MR Santana
- Federal University of Grande Dourados, Brazil
| | - IA Nääs
- Federal University of Grande Dourados, Brazil
| | - FR Caldara
- Federal University of Grande Dourados, Brazil
| | | | | | - FMS Alves
- Federal University of Grande Dourados, Brazil
| | - S Sgavioli
- Federal University of Grande Dourados, Brazil
| | | |
Collapse
|