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Iñiguez-Moreno M, Pizaña-Aranda JJP, Ramírez-Gamboa D, Ramírez-Herrera CA, Araújo RG, Flores-Contreras EA, Iqbal HMN, Parra-Saldívar R, Melchor-Martínez EM. Enhancing pectin extraction from orange peel through citric acid-assisted optimization based on a dual response. Int J Biol Macromol 2024; 263:130230. [PMID: 38373564 DOI: 10.1016/j.ijbiomac.2024.130230] [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: 10/02/2023] [Revised: 01/26/2024] [Accepted: 02/14/2024] [Indexed: 02/21/2024]
Abstract
Pectin is widely used in several products in the industry. Conventionally, strong and harmful acids are used for its extraction. This study optimized the extraction of orange peel's pectin using citric acid, considering yield and degree of esterification (DE) as response variables. Proximal analyses were performed, and the samples were subjected to a Box-Behnken design on three central points, considering as variables the temperature, time, and pH. The results of proximate analyses of the orange peels revealed 11.76 % moisture content, 87.26 % volatiles, 0.09 % ash, 50.45 % soluble carbohydrates, 70.60 % total carbohydrates, 0.89 % fixed carbon, 5.35 % lipids, and 36.75 mg GAE/g of phenolic compounds. The resulting second-order polynomial model described the relation of the input and output variables related to each other. The best performance to obtain a higher yield (18.18 %) of high methoxyl pectin (DE 50 %) was set at 100 °C/30 min/pH 2.48. Pectin showed antioxidant properties by ABTS and DPPH assays and similar thermal properties to the commercial polymer. Its equivalent weight was 1219.51 mol/g, and the methoxyl and anhydrouronic acid were 2.23 and 67.10 %, respectively. Hence, pectin extraction with citric acid results in a high-quality polymer and could be used as a gelling agent, stabilizer, or texturizer in food products.
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Affiliation(s)
- Maricarmen Iñiguez-Moreno
- Tecnologico de Monterrey, School and Engineering and Science, 64849, Mexico; Tecnologico de Monterrey, Institute of Advanced Materials for Sustainable Manufacturing, 64849, Mexico
| | - José Juan Pablo Pizaña-Aranda
- Tecnologico de Monterrey, School and Engineering and Science, 64849, Mexico; Tecnologico de Monterrey, Institute of Advanced Materials for Sustainable Manufacturing, 64849, Mexico
| | - Diana Ramírez-Gamboa
- Tecnologico de Monterrey, School and Engineering and Science, 64849, Mexico; Tecnologico de Monterrey, Institute of Advanced Materials for Sustainable Manufacturing, 64849, Mexico
| | | | - Rafael G Araújo
- Tecnologico de Monterrey, School and Engineering and Science, 64849, Mexico; Tecnologico de Monterrey, Institute of Advanced Materials for Sustainable Manufacturing, 64849, Mexico
| | - Elda A Flores-Contreras
- Tecnologico de Monterrey, School and Engineering and Science, 64849, Mexico; Tecnologico de Monterrey, Institute of Advanced Materials for Sustainable Manufacturing, 64849, Mexico
| | - Hafiz M N Iqbal
- Tecnologico de Monterrey, School and Engineering and Science, 64849, Mexico; Tecnologico de Monterrey, Institute of Advanced Materials for Sustainable Manufacturing, 64849, Mexico
| | - Roberto Parra-Saldívar
- Tecnologico de Monterrey, School and Engineering and Science, 64849, Mexico; Tecnologico de Monterrey, Institute of Advanced Materials for Sustainable Manufacturing, 64849, Mexico
| | - Elda M Melchor-Martínez
- Tecnologico de Monterrey, School and Engineering and Science, 64849, Mexico; Tecnologico de Monterrey, Institute of Advanced Materials for Sustainable Manufacturing, 64849, Mexico.
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Kačániová M, Čmiková N, Kluz MI, Akacha BB, Saad RB, Mnif W, Waszkiewicz-Robak B, Garzoli S, Hsouna AB. Anti- Salmonella Activity of Thymus serpyllum Essential Oil in Sous Vide Cook-Chill Rabbit Meat. Foods 2024; 13:200. [PMID: 38254501 PMCID: PMC10815041 DOI: 10.3390/foods13020200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 12/15/2023] [Accepted: 01/06/2024] [Indexed: 01/24/2024] Open
Abstract
Food is generally prepared and vacuum-sealed in a water bath, then heated to a precise temperature and circulated in a sous vide machine. Due to its affordability and ease of use, this cooking method is becoming increasingly popular in homes and food service businesses. However, suggestions from manufacturers and chefs for long-term, low-temperature sous vide cooking raise questions about food safety in the media. In this study, heat treatment with different times and wild thyme essential oil (EO) in sous vide-processed rabbit longissimus dorsi muscle were found to inactivate Salmonella enterica. The rabbit meat samples were vacuum-packed in control groups, in the second group the rabbit meat samples were injected with S. enterica, and in the third group were meat samples infected with S. enterica with Thymus serpylum EO additive. The vacuum-packed samples were cooked sous vide for the prescribed time at 55, 60, and 65 °C. At 5, 15, 30, and 60 min, the quantities of S. enterica, total bacterial counts, and coliform bacteria were measured in groups of sous vide rabbit meat. Microbiological analyses of rabbit meat samples on days 1 and 7 were evaluated. In this study, total viable counts, coliforms bacteria, and number of Salmonella spp. were identified. After incubation, isolates from different groups of microorganisms were identified by the mass spectrometry technique. For each day measured, the test group exposed to a temperature of 55 °C for 5 min had a greater number of total microbiota. The most isolated microorganisms by MALDI-TOF MS Biotyper from the control and treated groups were Lactococcus garvieae and in the treated groups also S. enterica. Based on our analysis of sous vide rabbit meat samples, we discovered that adding 1% of thyme essential oil to the mixture reduced the amount of Salmonella cells and increased the overall and coliform bacterial counts. The microbiological quality of sous vide rabbit meat that was kept for seven days was positively impacted by the addition of thyme essential oil.
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Affiliation(s)
- Miroslava Kačániová
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, 94976 Nitra, Slovakia;
- School of Medical & Health Sciences, University of Economics and Human Sciences in Warsaw, 01 043 Warszawa, Poland; (M.I.K.); (B.W.-R.)
| | - Natália Čmiková
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, 94976 Nitra, Slovakia;
| | - Maciej Ireneusz Kluz
- School of Medical & Health Sciences, University of Economics and Human Sciences in Warsaw, 01 043 Warszawa, Poland; (M.I.K.); (B.W.-R.)
| | - Boutheina Ben Akacha
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, Sfax 3018, Tunisia (R.B.S.); (A.B.H.)
| | - Rania Ben Saad
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, Sfax 3018, Tunisia (R.B.S.); (A.B.H.)
| | - Wissem Mnif
- Department of Chemistry, College of Sciences at Bisha, University of Bisha, Bisha 61922, Saudi Arabia;
| | - Bożena Waszkiewicz-Robak
- School of Medical & Health Sciences, University of Economics and Human Sciences in Warsaw, 01 043 Warszawa, Poland; (M.I.K.); (B.W.-R.)
| | - Stefania Garzoli
- Department of Chemistry and Technologies of Drug, Sapienza University, 00185 Rome, Italy;
| | - Anis Ben Hsouna
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, Sfax 3018, Tunisia (R.B.S.); (A.B.H.)
- Department of Environmental Sciences and Nutrition, Higher Institute of Applied Sciences and Technology of Mahdia, University of Monastir, Monastir 5000, Tunisia
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3
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Brito-Bazán E, Ascanio G, Iñiguez-Moreno M, Calderón-Santoyo M, Córdova-Aguilar MS, Brito-de la Fuente E, Ragazzo-Sánchez JA. High-pressure pulses for Aspergillus niger spore inactivation in a model pharmaceutical lipid emulsion. Int J Food Microbiol 2023; 399:110255. [PMID: 37210954 DOI: 10.1016/j.ijfoodmicro.2023.110255] [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: 11/26/2022] [Revised: 04/09/2023] [Accepted: 05/12/2023] [Indexed: 05/23/2023]
Abstract
High hydrostatic pressure (HHP) is a non-thermal process widely used in the food industry to reduce microbial populations. However, rarely its effect has been assessed in products with high oil content. This study evaluated the efficacy of HHP (200, 250, and 300 MPa) at different temperatures (25, 35, and 45 °C) by cycles (1, 2, or 3) of 10 min in the inactivation of Aspergillus niger spores in a lipid emulsion. After treatments at 300 MPa for 1 cycle at 35 or 45 °C, no surviving spores were recovered. All treatments were modeled by the linear and Weibull models. The presence of shoulders and tails in the treatments at 300 MPa at 35 or 45 °C resulted in sigmoidal curves which cannot be described by the linear model, hence the Weibull + Tail, Shoulder + Log-lin + Tail, and double Weibull models were evaluated to elucidate the inactivation kinetics. The tailing formation could be related to the presence of resistance subpopulations. The double Weibull model showed better goodness of fit (RMSE <0.2) to describe the inactivation kinetics of the treatments with the higher spore reductions. HHP at 200-300 MPa and 25 °C did not reduce the Aspergillus niger spores. The combined HHP and mild temperatures (35-45 °C) favored fungal spore inactivation. Spore inactivation in lipid emulsions by HHP did not follow a linear inactivation. HHP at mild temperatures is an alternative to the thermal process in lipid emulsions.
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Affiliation(s)
- Estefanía Brito-Bazán
- Instituto de Ciencias Aplicadas y Tecnología, Universidad Nacional Autónoma de México, Ciudad Universitaria, México City C.P. 04510, Mexico
| | - Gabriel Ascanio
- Instituto de Ciencias Aplicadas y Tecnología, Universidad Nacional Autónoma de México, Ciudad Universitaria, México City C.P. 04510, Mexico
| | - Maricarmen Iñiguez-Moreno
- Instituto de Ciencias Aplicadas y Tecnología, Universidad Nacional Autónoma de México, Ciudad Universitaria, México City C.P. 04510, Mexico; Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic/Tecnológico Nacional de México, Av. Tecnológico # 2595, Lagos del Country, Tepic, Nayarit C.P. 63175, Mexico
| | - Montserrat Calderón-Santoyo
- Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic/Tecnológico Nacional de México, Av. Tecnológico # 2595, Lagos del Country, Tepic, Nayarit C.P. 63175, Mexico
| | - Maria Soledad Córdova-Aguilar
- Instituto de Ciencias Aplicadas y Tecnología, Universidad Nacional Autónoma de México, Ciudad Universitaria, México City C.P. 04510, Mexico
| | | | - Juan Arturo Ragazzo-Sánchez
- Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic/Tecnológico Nacional de México, Av. Tecnológico # 2595, Lagos del Country, Tepic, Nayarit C.P. 63175, Mexico.
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Zhang S, Meenu M, Hu L, Ren J, Ramaswamy HS, Yu Y. Recent Progress in the Synergistic Bactericidal Effect of High Pressure and Temperature Processing in Fruits and Vegetables and Related Kinetics. Foods 2022; 11:foods11223698. [PMID: 36429290 PMCID: PMC9689688 DOI: 10.3390/foods11223698] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 11/13/2022] [Accepted: 11/16/2022] [Indexed: 11/19/2022] Open
Abstract
BACKGROUND Traditional thermal processing is a widely used method to ensure food safety. However, thermal processing leads to a significant decline in food quality, especially in the case of fruits and vegetables. To overcome this drawback, researchers are extensively exploring alternative non-thermal High-Pressure Processing (HPP) technology to ensure microbial safety and retaining the sensory and nutritional quality of food. However, HPP is unable to inactivate the spores of some pathogenic bacteria; thus, HPP in conjunction with moderate- and low-temperature is employed for inactivating the spores of harmful microorganisms. Scope and approach: In this paper, the inactivation effect of high-pressure and high-pressure thermal processing (HPTP) on harmful microorganisms in different food systems, along with the bactericidal kinetics model followed by HPP in certain food samples, have been reviewed. In addition, the effects of different factors such as microorganism species and growth stage, process parameters and pressurization mode, and food composition on microbial inactivation under the combined high-pressure and moderate/low-temperature treatment were discussed. KEY FINDINGS AND CONCLUSIONS The establishment of a reliable bactericidal kinetic model and accurate prediction of microbial inactivation will be helpful for industrial design, development, and optimization of safe HPP and HPTP treatment conditions.
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Affiliation(s)
- Sinan Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Maninder Meenu
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Lihui Hu
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
- Hangzhou Jiangnan Talent Service Co., Ltd., 681 Qingchun East Road, Hangzhou 310000, China
| | - Junde Ren
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Hosahalli S. Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore Road, St-Anne-de-Bellevue, QC H9X 3V9, Canada
| | - Yong Yu
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
- Correspondence: ; Tel.: +86-571-88982181
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Sheen S, Huang CY, Chuang S. Synergistic effect of high hydrostatic pressure, allyl isothiocyanate, and acetic acid on the inactivation and survival of pathogenic Escherichia coli in ground chicken. J Food Sci 2022; 87:5042-5053. [PMID: 36181370 DOI: 10.1111/1750-3841.16346] [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: 04/23/2022] [Revised: 08/17/2022] [Accepted: 09/05/2022] [Indexed: 11/27/2022]
Abstract
Meat and poultry are prone to contamination with foodborne pathogens sourced from the livestock or introduced from the processing environments. In this study, for retention of meat quality while assuring microbial food safety, mild levels of high hydrostatic pressure were hurdled with food-grade additives (i.e., allyl isothiocyanate [AITC] and acetic acid [AA], functioned as antimicrobials) to inactivate pathogenic Escherichia coli in ground chicken. The reductions of Shiga toxin-producing E. coli (STEC) O157:H7 and uropathogenic E. coli (UPEC) were described as a function of high hydrostatic pressure (200-350 MPa), process-holding time (10-25 min), AITC concentration (0.05-0.20% w/w), and AA concentration (0.10--0.30% w/w) using a full factorial design. The antimicrobials had little influence on bacterial inactivation without high pressure. Without the antimicrobials, a high-pressure treatment at 300 MPa and 4°C for 15 min reduced E. coli O157:H7 and UPEC by 1.52 and 2.52 log, respectively. A 5-log reduction was achieved when AITC and AA were combined with high pressure, indicating a synergistic effect. The survivors were further reduced to below the detection limit of 1 log CFU/g after subsequent storage tests at 4 and 10°C for 10 days. The STEC O157:H7 was found slightly more resistant than UPEC in our test matrix. The developed models showed good fits with experimental data (R2 > 0.95 for linear models; Pr > F (<0.0001) for dimensionless nonlinear models); which may help processors find/optimize the processing parameters to achieve target foodborne pathogens reduction for food safety requirement. PRACTICAL APPLICATION: Models were developed to predict the inactivation of pathogenic Escherichia coli in ground chicken by high-pressure processing (HPP) in combination with natural antimicrobial compounds. These models can be used to estimate/determine the HPP operation parameters and antimicrobial usage levels (i.e., allyl isothiocyanate and acetic acid) needed to achieve a specific microbial log reduction within the selected factor ranges. The operation parameters and clean-label ingredients are of interest in the food industry, which may benefit from the application of the models in achieving microbial safety, process optimization, and operation cost reduction.
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Affiliation(s)
- Shiowshuh Sheen
- Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, Pennsylvania, USA
| | - Chi-Yun Huang
- Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan
| | - Shihyu Chuang
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
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Liu Y, Yan H, Yu B, He J, Mao X, Yu J, Zheng P, Huang Z, Luo Y, Luo J, Wu A, Chen D. Protective Effects of Natural Antioxidants on Inflammatory Bowel Disease: Thymol and Its Pharmacological Properties. Antioxidants (Basel) 2022; 11:antiox11101947. [PMID: 36290669 PMCID: PMC9598597 DOI: 10.3390/antiox11101947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 09/20/2022] [Accepted: 09/26/2022] [Indexed: 11/24/2022] Open
Abstract
Inflammatory bowel disease (IBD) is a gastrointestinal disease that involves chronic mucosal or submucosal lesions that affect tissue integrity. Although IBD is not life-threatening, it sometimes causes severe complications, such as colon cancer. The exact etiology of IBD remains unclear, but several risk factors, such as pathogen infection, stress, diet, age, and genetics, have been involved in the occurrence and aggravation of IBD. Immune system malfunction with the over-production of inflammatory cytokines and associated oxidative stress are the hallmarks of IBD. Dietary intervention and medical treatment suppressing abnormal inflammation and oxidative stress are recommended as potential therapies. Thymol, a natural monoterpene phenol that is mostly found in thyme, exhibits multiple biological functions as a potential adjuvant for IBD. The purpose of this review is to summarize current findings on the protective effect of thymol on intestinal health in the context of specific animal models of IBD, describe the role of thymol in the modulation of inflammation, oxidative stress, and gut microbiota against gastrointestinal disease, and discuss the potential mechanism for its pharmacological activity.
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Affiliation(s)
| | - Hui Yan
- Correspondence: (H.Y.); (D.C.)
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7
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Posgay M, Greff B, Kapcsándi V, Lakatos E. Effect of Thymus vulgaris L. essential oil and thymol on the microbiological properties of meat and meat products: A review. Heliyon 2022; 8:e10812. [PMID: 36247140 PMCID: PMC9562244 DOI: 10.1016/j.heliyon.2022.e10812] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 06/10/2022] [Accepted: 09/23/2022] [Indexed: 01/06/2023] Open
Abstract
Since foodborne diseases are often considered as one of the biggest public health threats worldwide, effective preservation strategies are needed to inhibit the growth of undesirable microorganisms in food commodities. Up to now, several techniques have been adopted for the production of safe and high-quality products. Although the traditional methods can improve the reliability, safety, and shelf-life of food, some of them cannot be applied without rising health concerns. Thereby, the addition of various phytochemicals has gained much attention during the last decades, especially for meat products that may be contaminated with pathogenic and spoilage organisms. Thyme (Thymus vulgaris L.), as an important medicinal and culinary herb, is a promising source of bioactive compounds that have a great impact on the microbiological stability of meat by suppressing the undesirable microflora. However, the use of these antimicrobials is still facing difficulties due to their aromatic properties and variable efficacy against targeted species. In this paper, we provide an overview on the potential effects of thyme essential oil (EO) and thymol as bio-preservative agents in meat products. Furthermore, this paper provides insights into the limitations and current challenges of the addition of EOs and their constituents to meat commodities and suggests viable solutions that can improve the applicability of these phytochemicals.
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8
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High pressure processing of raw meat with essential oils-microbial survival, meat quality, and models: A review. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108529] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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9
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Barroug S, Chaple S, Bourke P. Combination of Natural Compounds With Novel Non-thermal Technologies for Poultry Products: A Review. Front Nutr 2021; 8:628723. [PMID: 34169086 PMCID: PMC8217606 DOI: 10.3389/fnut.2021.628723] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Accepted: 03/18/2021] [Indexed: 11/13/2022] Open
Abstract
Ensuring safe, fresh, and healthy food across the shelf life of a commodity is an ongoing challenge, with the driver to minimize chemical additives and their residues in the food processing chain. High-value fresh protein products such as poultry meat are very susceptible to spoilage due to oxidation and bacterial contamination. The combination of non-thermal processing interventions with nature-based alternatives is emerging as a useful tool for potential adoption for safe poultry meat products. Natural compounds are produced by living organisms that are extracted from nature and can be used as antioxidant, antimicrobial, and bioactive agents and are often employed for other existing purposes in food systems. Non-thermal technology interventions such as high-pressure processing, pulsed electric field, ultrasound, irradiation, and cold plasma technology are gaining increasing importance due to the advantages of retaining low temperatures, nutrition profiles, and short treatment times. The non-thermal unit process can act as an initial obstacle promoting the reduction of microflora, while natural compounds can provide an active obstacle either in addition to processing or during storage time to maintain quality and inhibit and control growth of residual contaminants. This review presents the application of natural compounds along with emerging non-thermal technologies to address risks in fresh poultry meat.
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Affiliation(s)
- Soukaina Barroug
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - Sonal Chaple
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - Paula Bourke
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
- School of Biological Sciences, Institute Global Food Security, The Queens University Belfast, Belfast, United Kingdom
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10
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Effect of high pressure processing, allyl isothiocyanate, and acetic acid stresses on Salmonella survivals, storage, and appearance color in raw ground chicken meat. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107784] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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11
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Independent and combined effects of high pressure, microwave, soluble gas stabilization, modified atmosphere and vacuum packaging on microbiological and physicochemical shelf life of precooked chicken breast slices. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110352] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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12
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Abstract
Abstract
Purpose of Review
The market for minimally processed products is constantly growing due to consumer demand. Besides food safety and increased shelf life, nutritional value and sensory appearance also play a major role and have to be considered by the food processors. Therefore, the purpose of the review was to summarize recent knowledge about important alternative non-thermal physical technologies, including both those which are actually applied (e.g. high-pressure processing and irradiation) and those demonstrating a high potential for future application in raw meat decontamination (e.g. pulsed light UV-C and cold plasma treatment). The evaluation of the methods is carried out with respect to efficiency, preservation of food quality and consumer acceptance.
Recent Findings
It was evident that significantly higher bacterial reductions are achieved with gamma-ray, electron beam irradiation and high pressure, followed by pulsed light, UV-C and cold plasma, with ultrasound alone proving the least effective. As a limitation, it must be noted that sensory deviations may occur and that legal approvals may have to be applied for.
Summary
In summary, it can be concluded that physical methods have the potential to be used for decontamination of meat surfaces in addition to common hygiene measures. However, the aim of future research should be more focused on the combined use of different technologies to further increase the inactivation effects by keeping meat quality at the same time.
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13
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Allison A, Fouladkhah AC. Sensitivity of wild-type and rifampicin-resistant O157 and non-O157 Shiga toxin-producing Escherichia coli to elevated hydrostatic pressure and lactic acid in ground meat and meat homogenate. PLoS One 2021; 16:e0246735. [PMID: 33600440 PMCID: PMC7891723 DOI: 10.1371/journal.pone.0246735] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Accepted: 01/25/2021] [Indexed: 11/19/2022] Open
Abstract
Various serogroups of Shiga toxin-producing Escherichia coli have been epidemiologically associated with foodborne disease episodes in the United States and around the globe, with E. coli O157: H7 as the dominant serogroup of public health concern. Serogroups other than O157 are currently associated with about 60% of Shiga toxin-producing E. coli related foodborne illness episodes. Current study evaluated sensitivity of the O157 and epidemiologically important non-O157 serogroups of the pathogen to elevated hydrostatic pressure and 1% lactic acid. Pressure intensity of 250 to 650 MPa were applied for 0 to 7 min for inactivation of strain mixtures of wild-type and rifampicin-resistant E. coli O157, as well as O26, O45, O103, O111, O121, and O145 serogroups and ATCC® 43895™ strain in ground meat and 10% meat homogenate. E. coli O157 were reduced (p < 0.05) from 6.86 ± 0.2 to 4.56 ± 0.1 log CFU/g when exposed to pressure of 650 MPa for 7 min. Corresponding reductions (p < 0.05) for non-O157 E. coli were from 6.98 ± 0.3 to 4.72 ± 0.1. The D-values at 650 MPa were 3.71 and 3.47 min for O157 and non-O157 serogroups, respectively. Presence of 1% lactic acid to a great extent augmented (p < 0.05) decontamination efficacy of the treatment in meat homogenate resulting in up to 5.6 and 6.0 log CFU/mL reductions for O157 and non-O157 serogroups, respectively. Among the tested serogroups, the wild-type and rifampicin-resistant phenotypes exhibited (p ≥ 0.05) comparable pressure sensitivity. Thus, these two phenotypes could be used interchangeably in validation studies. Our results also illustrate that, application of elevated hydrostatic pressure could be utilized for assuring safety of ground and non-intact meat products against various serogroups of Shiga toxin-producing E. coli. Addition of 1% lactic acid additionally provided industrially appreciable augmentation in efficacy of the pressure-based treatments.
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Affiliation(s)
- Abimbola Allison
- Public Health Microbiology Laboratory, Tennessee State University, Nashville, Tennessee, United States of America
| | - Aliyar Cyrus Fouladkhah
- Public Health Microbiology Laboratory, Tennessee State University, Nashville, Tennessee, United States of America
- * E-mail: ,
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14
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Bryant MT, Degala HL, Mahapatra AK, Gosukonda RM, Kannan G. Inactivation of
Escherichia coli
K12 by pulsed UV light on goat meat and beef: microbial responses and modelling. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14733] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Madalyn T. Bryant
- Food Engineering Laboratory Agricultural Research Station College of Agriculture, Family Sciences and Technology Fort Valley State University Fort Valley GA31030USA
| | - Hema L. Degala
- Food Engineering Laboratory Agricultural Research Station College of Agriculture, Family Sciences and Technology Fort Valley State University Fort Valley GA31030USA
| | - Ajit K. Mahapatra
- Food Engineering Laboratory Agricultural Research Station College of Agriculture, Family Sciences and Technology Fort Valley State University Fort Valley GA31030USA
| | - Ramana M. Gosukonda
- Department of Agricultural Sciences College of Agriculture, Family Sciences and Technology Fort Valley State University Fort Valley GA31030USA
| | - Govind Kannan
- Georgia Small Ruminant Research and Extension Center College of Agriculture, Family Sciences and Technology Fort Valley State University Fort Valley GA31030USA
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Zhou S, Sheen S, Zhao G, Chuang S, Liu L. Prediction of Salmonella inactivation in sliced tomato subject to high pressure processing and trans-cinnamaldehyde treatment using selective and non-selective growth media for survival evaluations. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107441] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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16
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Aras S, Kabir MN, Allison A, George J, Fouladkhah A. Inactivation of Shiga toxin-producing Escherichia coli O157: H7 and mesophilic background microbiota of meat homogenate using elevated hydrostatic pressure, mild heat, and thymol. J Food Sci 2020; 85:4335-4341. [PMID: 33190218 DOI: 10.1111/1750-3841.15526] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 10/12/2020] [Accepted: 10/13/2020] [Indexed: 12/31/2022]
Abstract
A six-strain mixture of E. coli O157:H7 was exposed to 0 to 9 min of six treatments: (i) hydrostatic pressure (400 MPa) at 4 °C; (ii) hydrostatic pressure and thymol at 4 °C; (iii) thymol at 4 °C; (iv) heat at 40 °C; (v) hydrostatic pressure at 40 °C; and (vi) hydrostatic pressure and thymol at 40 °C. Pressure intensity level of 400 MPa and thymol concentration of 0.15% (w/v) were used for the experiments of inoculated pathogen (4.0 to 5.0 log CFU/mL) in a homogenate (10% nonsterilized beef in 90% sterilized distilled water). Temperature was precisely monitored by stainless steel water jacket surrounding pressure chamber (16 mL volume), mechanically linked to a refrigerated circulating water bath. Analyses of variance were conducted followed by Tukey- and Dunnett's-adjusted mean separations. Pathogen counts before treatment were 4.08 ± 0.7 log CFU/mL and were reduced (P < 0.05) to 0.67 ± 0.2 log CFU/mL after 6 min of pressure treatment. Thymol and mild heat (40 °C) further augmented decontamination efficacy of pressure treatments where in their presence, the mesophilic background microbiota counts of pressure-treated samples after 3, 6, and 9 min were reduced (P < 0.05) by 2.1, 2.5, and 3.1 log CFU/mL, respectively. Results of the current study indicate that thymol and mild heat could enhance decontamination efficacy of elevated hydrostatic pressure for pasteurization of food commodities. This could be of great significance for industry practitioners to assure microbiological safety of a product and cost optimization by benefiting from synergism of antimicrobials, mild heat, and elevated hydrostatic pressure. PRACTICAL APPLICATION: Thymol and mild heat could enhance decontamination efficacy of pressure-based pasteurizer that could be of great significance for practitioners. Application of pressure coupled with antimicrobial and mild heat could assure microbiological safety of a product, lead to cost optimization, and assist in meeting regulatory requirements of food commerce such as Hazard Analysis and Critical Control Point and Preventive Control for Human Food rule of Food Safety Modernization Act. Addition of an antimicrobial could have further co-benefits for the product due to residual protective effects during shelf-life and minimizing potential undesirable organoleptic changes associated with pressure treatments of >400 MPa.
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Affiliation(s)
- Sadiye Aras
- Sadiye Aras, Md Niamul Kabir, Abimbola Allison, Jyothi George, and Aliyar Fouladkhah are with the Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN, 37209, U.S.A
| | - Md Niamul Kabir
- Sadiye Aras, Md Niamul Kabir, Abimbola Allison, Jyothi George, and Aliyar Fouladkhah are with the Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN, 37209, U.S.A
| | - Abimbola Allison
- Sadiye Aras, Md Niamul Kabir, Abimbola Allison, Jyothi George, and Aliyar Fouladkhah are with the Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN, 37209, U.S.A
| | - Jyothi George
- Sadiye Aras, Md Niamul Kabir, Abimbola Allison, Jyothi George, and Aliyar Fouladkhah are with the Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN, 37209, U.S.A
| | - Aliyar Fouladkhah
- Sadiye Aras, Md Niamul Kabir, Abimbola Allison, Jyothi George, and Aliyar Fouladkhah are with the Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN, 37209, U.S.A
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Khalid T, Hdaifeh A, Federighi M, Cummins E, Boué G, Guillou S, Tesson V. Review of Quantitative Microbial Risk Assessment in Poultry Meat: The Central Position of Consumer Behavior. Foods 2020; 9:E1661. [PMID: 33202859 PMCID: PMC7697500 DOI: 10.3390/foods9111661] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 11/04/2020] [Accepted: 11/12/2020] [Indexed: 12/22/2022] Open
Abstract
Food of animal origin, especially meat products, represent the main vehicle of foodborne pathogens and so are implicated in foodborne outbreaks. Poultry meat is a widely consumed food in various forms, but it is also a reservoir of thermotolerant Campylobacter and Salmonella bacterial species. To assess human health risks associated with pathogenic bacteria in poultry meat, the use of quantitative microbial risk assessment (QMRA) has increased over the years as it is recognized to address complex food safety issues and is recommended by health authorities. The present project reviewed poultry meat QMRA, identified key steps of the farm-to-fork chain with significant impacts on food safety, highlighted current knowledge gaps, and provided risk mitigation advices. A PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses)-based systematic analysis was carried out and enabled the collection of 4056 studies including 42 QMRA kept for analysis after screening. The latter emphasized Campylobacter spp. and Salmonella spp. contaminations during the consumer stage as the main concern. The role of consumer handling on cross-contamination and undercooking events were of major concern. Thus, proper hygiene and safety practices by consumers have been suggested as the main intervention and would need to be followed with regular surveys to assess behavior changes and reduce knowledge gaps.
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Affiliation(s)
- Tahreem Khalid
- SECALIM, INRAE, Oniris, 44307 Nantes, France; (T.K.); (A.H.); (M.F.); (G.B.); (V.T.)
| | - Ammar Hdaifeh
- SECALIM, INRAE, Oniris, 44307 Nantes, France; (T.K.); (A.H.); (M.F.); (G.B.); (V.T.)
| | - Michel Federighi
- SECALIM, INRAE, Oniris, 44307 Nantes, France; (T.K.); (A.H.); (M.F.); (G.B.); (V.T.)
| | - Enda Cummins
- Biosystems and Food Engineering, University College Dublin, Belfield, Dublin 4, Ireland;
| | - Géraldine Boué
- SECALIM, INRAE, Oniris, 44307 Nantes, France; (T.K.); (A.H.); (M.F.); (G.B.); (V.T.)
| | - Sandrine Guillou
- SECALIM, INRAE, Oniris, 44307 Nantes, France; (T.K.); (A.H.); (M.F.); (G.B.); (V.T.)
| | - Vincent Tesson
- SECALIM, INRAE, Oniris, 44307 Nantes, France; (T.K.); (A.H.); (M.F.); (G.B.); (V.T.)
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18
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Kung H, Lee Y, Hwang C, Wu Y, Hsieh C, Tsai Y. Inactivation of Morganella morganii by high hydrostatic pressure combined with lemon essential oil. Food Sci Nutr 2020; 8:3435-3441. [PMID: 32724607 PMCID: PMC7382204 DOI: 10.1002/fsn3.1626] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 04/15/2020] [Accepted: 04/16/2020] [Indexed: 11/28/2022] Open
Abstract
The inactivation and damage of histamine-forming bacterium, Morganella morganii, in phosphate buffer and tuna meat slurry by high hydrostatic pressure (HHP) alone or in combination with 0.2% lemon essential oil (LEO) treatments were studied using viability measurement and scanning electron microscopy (SEM). HHP alone or in combination with LEO treatments showed first-order destruction kinetics to M. morganii during pressure holding period. The D values of M. morganii (200 to 600 MPa) in phosphate buffer ranged from 16.4 to 0.08 min, whereas those in tuna meat slurry ranged from 51.0 to 0.10 min, respectively. M. morganii in tuna meat slurry had higher D values and were more resistant to HHP treatments than in phosphate buffer. In addition, the D values of HHP in combination with LEO treatment were lower than those of HHP treatment alone at <400 MPa of pressure, indicating that it is more effective to inactivate M. morganii under the same pressure. The results showed the M. morganii at HHP in combination with LEO treatment was more susceptible to pressure treatment alone. HHP with or without LEO treatments can be used to inactivate M. morganii by causing disruption to bacterial cell membrane and cell wall as demonstrated by SEM micrographs.
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Affiliation(s)
| | - Yi‐Chen Lee
- Department of Seafood ScienceNational Kaohsiung University of Science and TechnologyKaohsiungTaiwan
| | - Chiu‐Chu Hwang
- Department of Hospitality ManagementYu Da University of Science and TechnologyMiaoliTaiwan
| | - Ying‐Chuan Wu
- Department of Seafood ScienceNational Kaohsiung University of Science and TechnologyKaohsiungTaiwan
| | - Ching‐Yu Hsieh
- Department of Seafood ScienceNational Kaohsiung University of Science and TechnologyKaohsiungTaiwan
| | - Yung‐Hsiang Tsai
- Department of Seafood ScienceNational Kaohsiung University of Science and TechnologyKaohsiungTaiwan
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19
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Tesson V, Federighi M, Cummins E, de Oliveira Mota J, Guillou S, Boué G. A Systematic Review of Beef Meat Quantitative Microbial Risk Assessment Models. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:ijerph17030688. [PMID: 31973083 PMCID: PMC7037662 DOI: 10.3390/ijerph17030688] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 01/13/2020] [Accepted: 01/15/2020] [Indexed: 11/16/2022]
Abstract
Each year in Europe, meat is associated with 2.3 million foodborne illnesses, with a high contribution from beef meat. Many of these illnesses are attributed to pathogenic bacterial contamination and inadequate operations leading to growth and/or insufficient inactivation occurring along the whole farm-to-fork chain. To ensure consumer health, decision-making processes in food safety rely on Quantitative Microbiological Risk Assessment (QMRA) with many applications in recent decades. The present study aims to conduct a critical analysis of beef QMRAs and to identify future challenges. A systematic approach, the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines, was used to collate beef QMRA models, identify steps of the farm-to-fork chain considered, and analyze inputs and outputs included as well as modelling methods. A total of 2343 articles were collected and 67 were selected. These studies focused mainly on western countries and considered Escherichia coli (EHEC) and Salmonella spp. pathogens. Future challenges were identified and included the need of whole-chain assessments, centralization of data collection processes, and improvement of model interoperability through harmonization. The present analysis can serve as a source of data and information to inform QMRA framework for beef meat and will help the scientific community and food safety authorities to identify specific monitoring and research needs.
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Affiliation(s)
| | | | - Enda Cummins
- Biosystems Engineering, School of Agriculture, Food Science and Veterinary Medicine, Agriculture and Food Science Centre, University College Dublin, Belfield, Dublin 4, Ireland
| | | | | | - Géraldine Boué
- INRA, Oniris, SECALIM, 44307 Nantes, France; (V.T.)
- Correspondence:
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20
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Argyri AA, Papadopoulou OS, Sourri P, Chorianopoulos N, Tassou CC. Quality and Safety of Fresh Chicken Fillets after High Pressure Processing: Survival of Indigenous Brochothrix thermosphacta and Inoculated Listeria monocytogenes. Microorganisms 2019; 7:microorganisms7110520. [PMID: 31684053 PMCID: PMC6921100 DOI: 10.3390/microorganisms7110520] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2019] [Revised: 10/31/2019] [Accepted: 11/01/2019] [Indexed: 11/16/2022] Open
Abstract
The effect of high-pressure processing (HPP) on Listeriamonocytogenes, the indigenous microbiota and the shelf-life of chicken fillets was evaluated. Chicken fillets were inoculated with different inocula (2, 4, and 6 log CFU/g) of a 4-strain cocktail of L. monocytogenes, vacuum-packed, processed or not with HPP (500 MPa/10 min) and stored at 4 °C and 12 °C. Total viable counts (TVC), L. monocytogenes, Pseudomonas spp., Brochothrix thermosphacta, lactic acid bacteria (LAB), Enterobacteriaceae and yeasts/molds were determined along with the pH and sensory analysis. Pulsed-field gel electrophoresis (PFGE) was used to monitor the succession of indigenous Brochothrix isolates and inoculated Listeria strains. The main spoilage microorganism of HPP-treated samples was B. thermosphacta detected after 3 days of storage. HPP decreased the inoculated Listeria population. For the low and medium inoculum case it was detected throughout the shelf-life at both temperatures in populations near to the detection limit or after enrichment. In the high inoculum case, the pathogen decreased ≥5-log cycles after HPP, while increased subsequently to 1.6 and 4.5 log CFU/g at 4 °C and 12 °C, respectively, by the end of the shelf-life. PFGE showed that Brochothrix isolates exhibited a significant diversity among control samples, whereas this was limited for the HPP-treated samples. The survival and distribution of different Listeria strains depended on the initial inoculum and storage temperature. In conclusion, HPP increased the shelf-life (for 5 and 4 days, at 4 °C and 12 °C, respectively) and enhanced the safety of chicken meat.
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Affiliation(s)
| | - Olga S Papadopoulou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Sof. Venizelou 1, Lycovrissi, 14123 Attica, Greece.
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21
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Huang CY, Sheen S, Sommers C, Sheen LY. Modeling the Survival of Escherichia coli O157:H7 Under Hydrostatic Pressure, Process Temperature, Time and Allyl Isothiocyanate Stresses in Ground Chicken Meat. Front Microbiol 2018; 9:1871. [PMID: 30154776 PMCID: PMC6102346 DOI: 10.3389/fmicb.2018.01871] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2018] [Accepted: 07/25/2018] [Indexed: 12/30/2022] Open
Abstract
Shiga toxin-producing Escherichia coli O157:H7 (STEC) is a common contaminant in meat and poultry. We investigated the use of non-thermal high pressure processing (HPP), with or without allyl isothiocyanate (AITC) essential oil, to kill STEC in ground chicken meat. Temperature was found an important factor affecting the inactivation of STEC in addition to pressure and process time. A full factorial experiment design (4 factors × 2 levels) was used to facilitate and evaluate the effect of pressure (250–350 MPa), operation temperature (−15–4°C), AITC concentration (0.05–0.15%, w/w), and pressure-holding time (10–20 min) on the inactivation of STEC. A linear model (a polynomial equation) was developed to predict/describe those four parameters’ impact on E. coli O157:H7 survival (R2 = 0.90), as well as a dimensionless non-linear model. Both types of models were validated with data obtained from separate experimental points. The dimensionless model also demonstrated that it may predict the lethality (defined as the log CFU/g reduction of STEC before and after treatment) reasonably well with some factors set slightly outside the design ranges (e.g., a wider application than the linear model). The results provide important information regarding STEC survival as affected by HPP (e.g., pressure, time and temperature) and AITC. With the addition of AITC, the hydrostatic pressure may be lowered to the 250–350 MPa level. Regulatory agencies and food industry may use those models for STEC risk assessment in ground chicken meat. A storage test (at 4 and 10°C, 10 days) after HPP+AITC treatment indicated that AITC may continue depressing or killing the pressure-damaged cells.
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Affiliation(s)
- Chi-Yun Huang
- Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan.,Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Wyndmoor, PA, United States
| | - Shiowshuh Sheen
- Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Wyndmoor, PA, United States
| | - Christopher Sommers
- Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Wyndmoor, PA, United States
| | - Lee-Yan Sheen
- Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan
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22
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Kim HW, Rhee MS. Response surface modeling of reductions in uropathogenic Escherichia coli biofilms on silicone by cranberry extract, caprylic acid, and thymol. BIOFOULING 2018; 34:710-717. [PMID: 30187778 DOI: 10.1080/08927014.2018.1488969] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Accepted: 06/08/2018] [Indexed: 06/08/2023]
Abstract
A response surface methodology was used to build a model to predict reductions in uropathogenic Escherichia coli biofilms in response to three compounds: cranberry extract [CB] at 3.0-9.0%, and caprylic acid [CAR] and thymol [TM] at 0.01%-0.05%. The predictive model for microbial reduction had a high regression coefficient (R2 = 0.9988), and the accuracy of the model was verified (R2 = 0.9527). Values of CAR, TM, and the quadratic term CAR2 were the most significant (P < 0.0001) for bacterial reduction. Interactions between CB and CAR, and TM and CB, also affected bacterial reduction. The optimum conditions (a 5.8 log10 reduction) determined by ridge analysis were 8.3% CB +0.04% CAR +0.04% TM at 37 °C for 1 min. The model could be used to predict the most cost-efficient amounts of antimicrobial agents for anti-urinary tract infection products such as catheter lock solution and antimicrobial coatings for catheters.
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Affiliation(s)
- Hye Won Kim
- a Department of Biotechnology , College of Life Sciences and Biotechnology, Korea University , Seoul , Republic of Korea
| | - Min Suk Rhee
- a Department of Biotechnology , College of Life Sciences and Biotechnology, Korea University , Seoul , Republic of Korea
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23
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Stratakos AC, Grant IR. Evaluation of the efficacy of multiple physical, biological and natural antimicrobial interventions for control of pathogenic Escherichia coli on beef. Food Microbiol 2018; 76:209-218. [PMID: 30166143 DOI: 10.1016/j.fm.2018.05.011] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2018] [Revised: 05/23/2018] [Accepted: 05/25/2018] [Indexed: 12/26/2022]
Abstract
Antimicrobial effects of multiple physical, biological and natural interventions on pathogenic Escherichia coli in raw beef were assessed. A cocktail of E. coli strains was inoculated onto gamma-irradiated beef and enumerated immediately after each intervention and during storage at 4 °C for 7 days. Of the physical interventions, silver-containing antimicrobial packaging and ozone gas treatment did not show significant antimicrobial effects, however cold plasma treatment reduced E. coli levels by 0.9 and 1.82 log10 CFU/cm2 after 2 and 5 min treatments, respectively. A phage cocktail reduced E. coli counts by 0.63 and 1.16 log10 CFU/g after 24 h storage at 4 and 12 °C, respectively. Of the natural interventions, vinegar and lactic acid (5%) washes for 5 min caused reductions of ∼1 log10 CFU/g immediately after treatment, whereas lactoferrin and nisin treatments, separately or in combination, had insignificant antimicrobial effects. Nanoemulsions containing carvacrol or thyme essential oils caused immediate E. coli reductions of 1.41 and 1.36 log10 CFU/g, respectively, plus a progressive reduction in viable numbers during storage at 4 °C. Our findings suggest that cold plasma, bacteriophages, vinegar, lactic acid, or carvacrol and thyme essential oil nanoemulsions could potentially be of use to the beef industry for controlling pathogenic E. coli contamination.
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Affiliation(s)
- Alexandros Ch Stratakos
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, UK
| | - Irene R Grant
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, UK.
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24
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Sommers C, Huang CY, Sheen LY, Sheen S, Huang L. Growth modeling of Uropathogenic Escherichia coli in ground chicken meat. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.12.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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25
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Possas A, Pérez-Rodríguez F, Valero A, García-Gimeno RM. Modelling the inactivation of Listeria monocytogenes by high hydrostatic pressure processing in foods: A review. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.10.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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26
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Modeling the inactivation of Escherichia coli O157:H7 and Uropathogenic E. coli in ground beef by high pressure processing and citral. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.09.017] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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