1
|
Porcellato D, Kristiansen H, Finton MD, Leanti La Rosa S, da Silva Duarte V, Skeie SB. Composition and fate of heat-resistant anaerobic spore-formers in the milk powder production line. Int J Food Microbiol 2023; 402:110281. [PMID: 37356408 DOI: 10.1016/j.ijfoodmicro.2023.110281] [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: 01/18/2023] [Revised: 05/31/2023] [Accepted: 06/04/2023] [Indexed: 06/27/2023]
Abstract
Anaerobic spore-forming bacteria are a continuous threat to the dairy industry due to their ability to withstand processing conditions, such as those during heat treatment. These ubiquitous microorganisms have ample opportunity for multiple entry points into the milk chain, creating food quality and safety issues. Certain spore-formers, namely bacilli and clostridia, are more problematic due to their ability to spoil dairy products and pathogenicity. In this study, we investigated how milk treatment and milk powder production influenced the composition and survival of anaerobic spore-formers. Samples were obtained on three different days (replicate blocks) during the production of dairy powders and examined in a culture-dependent manner using the most probable number method coupled with 16S rRNA amplicon sequencing and metagenomic analysis of the enriched samples. Results revealed that the milk separation greatly affected the spore-former presence and composition which were detected along the entire production line from raw material to milk powders. Throughout the various points of the production line, the occurrence of species belonging to the Bacillus cereus sensu lato was higher than that of clostridia. Sequence variants (SVs) belonging to the anaerobic spore-forming genus Clostridium were taxonomically assigned to two SVs groups and were detected in all three replicate blocks. A total of 19 metagenome-assembled genomes were recovered from nine enrichments. Four near-complete and two medium-quality genomes were found in raw milk/milk powder samples and further assigned as Clostridium tyrobutyricum and Clostridium diolis, which may constitute a problem in the finished dairy product. In conclusion, our findings highlight spore-formers' importance on dairy quality and may aid in their intervention and control in the dairy production line.
Collapse
Affiliation(s)
- Davide Porcellato
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway.
| | - Hanne Kristiansen
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway
| | - Misti D Finton
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway
| | - Sabina Leanti La Rosa
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway
| | - Vinicius da Silva Duarte
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway
| | - Siv Borghild Skeie
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway
| |
Collapse
|
2
|
Superheated steam effectively inactivates diverse microbial targets despite mediating effects from food matrices in bench-scale assessments. Int J Food Microbiol 2022; 378:109838. [PMID: 35863173 DOI: 10.1016/j.ijfoodmicro.2022.109838] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 07/06/2022] [Accepted: 07/11/2022] [Indexed: 11/20/2022]
Abstract
Sanitation in dry food processing environments is challenging due to the exclusion of water. Superheated steam (SHS) is a novel sanitation technique that utilizes high temperature steam to inactivate microorganisms. The high sensible heat of SHS prevents condensation on surfaces. Here we evaluated SHS thermal inactivation of various vegetative and spore forming bacteria and fungi and determined the effect of food matrix composition on SHS efficacy. Capillary tubes with vegetative cells (Salmonella, E. coli O157:H7, Listeria monocytogenes, or Enterococcus faecium), Aspergillus fischeri ascospores, or B. cereus spores (100 μL) were SHS treated at 135 ± 1 °C for 1 or 2 s. After 1 s, SHS achieved a reduction of 10.91 ± 0.63 log10 CFU/mL for vegetative cells, 2.09 ± 0.58 log10 ascospores/mL for A. fischeri, and 0.21 ± 0.10 log10 spores/mL for B. cereus. SHS treatment achieved significant reductions in vegetative cells and fungal ascospores (p < 0.05), however B. cereus spores were not significantly reduced after 2 s and were determined to be the most resistant of the cell types evaluated. Consequently, peanut butter compositions (peanut powder, oil, and water) and milk powder (whole and nonfat) inoculated with B. cereus spores on aluminum foil coupons (2 × 3 × 0.5 cm) were tested. The D161°C values for B. cereus spores ranged from 46.53 ± 4.48 s (6 % fat, 55 % moisture, aw: 0.927) to 79.21 ± 14.87 s (43 % fat, 10 % moisture, aw: 0.771) for various peanut butter compositions. Whole milk powder had higher D161°C (34.38 ± 20.90 s) than nonfat milk powder (24.73 ± 6.78 s). SHS (135 ± 1 °C) rapidly (1 s) inactivated most common vegetative bacterial cells; however B. cereus spores were more heat resistant. B. cereus spore inactivation was significantly affected by product composition (p < 0.05). Compared to the log-linear model (R2 0.81-0.97), the Weibull model had better fit (R2 0.94-0.99). Finally, the ease of peanut butter removal from surfaces increased while the ease of non-fat dry milk removal decreased with the increasing SHS treatment duration. However, allergen residues were detectable on surfaces regardless of SHS treatment. The findings from this study can inform the development of pilot-scale research on SHS.
Collapse
|
3
|
Mezian L, Chincha AI, Vecchione A, Ghelardi E, Bonatto JMC, Marsaioli AJ, Campelo PH, Benamar I, Allah MA, Sant'Ana AS, Boumediene MB. Aerobic spore-forming bacteria in powdered infant formula: Enumeration, identification by MALDI-TOF mass spectrometry (MS), presence of toxin genes and rpoB gene typing. Int J Food Microbiol 2022; 368:109613. [DOI: 10.1016/j.ijfoodmicro.2022.109613] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 12/28/2021] [Accepted: 03/04/2022] [Indexed: 11/16/2022]
|
4
|
Luangthongkam P, Blinco JA, Dart P, Callaghan M, Speight R. Comparison of spray-drying and freeze-drying for inoculum production of the probiotic Bacillus amyloliquefaciens strain H57. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.09.010] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
5
|
Efficient Spray-Drying of Lactobacillus rhamnosus PTCC 1637 Using Total CFU yield as the decision factor. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2020.100816] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
6
|
Yan R, Pinto G, Taylor-Roseman R, Cogan K, D'Alesandre G, Kovac J. Evaluation of the Thermal Inactivation of a Salmonella Serotype Oranienburg Strain During Cocoa Roasting at Conditions Relevant to the Fine Chocolate Industry. Front Microbiol 2021; 12:576337. [PMID: 33763036 PMCID: PMC7982832 DOI: 10.3389/fmicb.2021.576337] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Accepted: 02/04/2021] [Indexed: 12/31/2022] Open
Abstract
Cocoa roasting produces and enhances distinct flavor of chocolate and acts as a critical control point for inactivation of foodborne pathogens in chocolate production. In this study, the inactivation kinetics of Salmonella enterica subsp. enterica serotype Oranienburg strain was assessed on whole cocoa beans using roasting protocols relevant to the fine chocolate industry. Beans were inoculated with 107-108 log10 CFU/bean of Salmonella Oranienburg and roasted at 100-150°C for 2-100 min. A greater than 5 log10 reduction of S. Oranienburg was experimentally achieved after 10-min roasting at 150°C. Data were fitted using log-linear and Weibull models. The log-linear models indicated that the roasting times (D) needed to achieve a decimal reduction of Salmonella at 100, 110, 115, 120, 130, and 140°C were 33.34, 18.57, 12.92, 10.50, 4.20, and 1.90 min, respectively. A Weibull model indicated a decrease in the Salmonella inactivation rate over time (β < 1). Statistical analysis indicated that the Weibull model fitted the data better compared to a log-linear model. These data demonstrate the efficacy of cocoa roasting in inactivation of Salmonella and may be used to guide food safety decision-making.
Collapse
Affiliation(s)
- Runan Yan
- Department of Food Science, The Pennsylvania State University, University Park, PA, United States
| | - Gabriella Pinto
- Department of Food Science, The Pennsylvania State University, University Park, PA, United States
| | | | - Karen Cogan
- Dandelion Chocolate Inc., San Francisco, CA, United States
| | | | - Jasna Kovac
- Department of Food Science, The Pennsylvania State University, University Park, PA, United States
| |
Collapse
|
7
|
Jessberger N, Dietrich R, Granum PE, Märtlbauer E. The Bacillus cereus Food Infection as Multifactorial Process. Toxins (Basel) 2020; 12:E701. [PMID: 33167492 PMCID: PMC7694497 DOI: 10.3390/toxins12110701] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 10/30/2020] [Accepted: 11/02/2020] [Indexed: 02/06/2023] Open
Abstract
The ubiquitous soil bacterium Bacillus cereus presents major challenges to food safety. It is responsible for two types of food poisoning, the emetic form due to food intoxication and the diarrheal form emerging from food infections with enteropathogenic strains, also known as toxico-infections, which are the subject of this review. The diarrheal type of food poisoning emerges after production of enterotoxins by viable bacteria in the human intestine. Basically, the manifestation of the disease is, however, the result of a multifactorial process, including B. cereus prevalence and survival in different foods, survival of the stomach passage, spore germination, motility, adhesion, and finally enterotoxin production in the intestine. Moreover, all of these processes are influenced by the consumed foodstuffs as well as the intestinal microbiota which have, therefore, to be considered for a reliable prediction of the hazardous potential of contaminated foods. Current knowledge regarding these single aspects is summarized in this review aiming for risk-oriented diagnostics for enteropathogenic B. cereus.
Collapse
Affiliation(s)
- Nadja Jessberger
- Department of Veterinary Sciences, Faculty of Veterinary Medicine, Ludwig-Maximilians-Universität München, Schönleutnerstr. 8, 85764 Oberschleißheim, Germany; (R.D.); (E.M.)
| | - Richard Dietrich
- Department of Veterinary Sciences, Faculty of Veterinary Medicine, Ludwig-Maximilians-Universität München, Schönleutnerstr. 8, 85764 Oberschleißheim, Germany; (R.D.); (E.M.)
| | - Per Einar Granum
- Department of Food Safety and Infection Biology, Faculty of Veterinary Medicine, Norwegian University of Life Sciences, P.O. Box 5003 NMBU, 1432 Ås, Norway;
| | - Erwin Märtlbauer
- Department of Veterinary Sciences, Faculty of Veterinary Medicine, Ludwig-Maximilians-Universität München, Schönleutnerstr. 8, 85764 Oberschleißheim, Germany; (R.D.); (E.M.)
| |
Collapse
|
8
|
Pereira APM, Stelari HA, Carlin F, Sant’Ana AS. Inactivation kinetics of Bacillus cereus and Geobacillus stearothermophilus spores through roasting of cocoa beans and nibs. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.063] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
9
|
Survival variability of 12 strains of Bacillus cereus yielded to spray drying of whole milk. Int J Food Microbiol 2018; 286:80-89. [DOI: 10.1016/j.ijfoodmicro.2018.07.020] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2018] [Revised: 07/09/2018] [Accepted: 07/16/2018] [Indexed: 11/20/2022]
|