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Yu Y, Wang Y, Okonkwo CE, Chen L, Zhou C. Multimode ultrasonic-assisted decontamination of fruits and vegetables: A review. Food Chem 2024; 450:139356. [PMID: 38643647 DOI: 10.1016/j.foodchem.2024.139356] [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: 11/24/2023] [Revised: 03/30/2024] [Accepted: 04/11/2024] [Indexed: 04/23/2024]
Abstract
Fruits and vegetables (F&V) are a significant part of our diet consumption. Microbial and pesticide residues are the predominant safety hazards of F&V consumption. Ordinary water washing has a very limited effect on removing microorganisms and pesticide residues and requires high water usage. Ultrasound, as an environmentally friendly technology, shows excellent potential for reducing microbial contamination and pesticide residue. This paper summarizes the research on ultrasound application in F&V washing, including the removal of microbial and pesticide residues and the comprehensive effect on their physicochemical characteristics. Furthermore, multimode ultrasonic-assisted techniques like multi-frequency and sequential ultrasound, combined with novel and conventional methods, can enhance the ultrasound-based effect and be more effective and sustainable in preventing F&V from microbial contamination. Overall, this work explicitly establishes the background on the potential for ultrasound cleaning and disinfection in the food industry as a green, effective, and ultimate method of preventing foodborne illnesses.
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Affiliation(s)
- Yanhua Yu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuqing Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Clinton Emeka Okonkwo
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, United Arab Emirates; Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, P.M.B. 1001 Omu-Aran, Kwara State, Nigeria
| | - Li Chen
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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Samioti V, Kriti E, Spanou A, Tsironi T, Panagou EZ. Inactivation Kinetics of Pathogenic and Nonpathogenic Bacteria Upon In Vitro Treatment With Cold Atmospheric Pressure Plasma (CAPP). INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:7464133. [PMID: 39077375 PMCID: PMC11286313 DOI: 10.1155/2024/7464133] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/24/2024] [Revised: 06/06/2024] [Accepted: 06/20/2024] [Indexed: 07/31/2024]
Abstract
In the present study, selected pathogenic (Salmonella Typhimurium, Escherichia coli, Pseudomonas aeruginosa, Listeria monocytogenes, Bacillus cereus, and Staphylococcus aureus) and nonpathogenic (Pseudomonas fragi, Pseudomonas fluorescens, Brochothrix thermosphacta, Bacillus subtilis, Lactiplantibacillus plantarum, and Leuconostoc mesenteroides) bacteria were subjected in vitro in cold atmospheric pressure plasma (CAPP) treatment for up to 15 min and the changes in the surviving microbial population were determined. Plasma treatments were carried out by a plasma jet device, operating with argon (Ar) as carrier gas under constant flow (4.0 L/min) at a frequency of 1 MHz and an electrical voltage of 2-6 kV. Microbial inactivation data were modelled using linear and nonlinear (Geeraerd, Weibull) models, through which the corresponding kinetic parameters were calculated. After 15 min of exposure to plasma radiation, the total reduction in the bacterial populations was 2.12 log10 CFU mL-1 for P. fragi, 1.77 log10 CFU mL-1 for P. fluorescens, 2.30 log10 CFU mL-1 for B. thermosphacta, 1.58 log10 CFU mL-1 for B. subtilis, 1.31 log10 CFU mL-1 for L. plantarum, 3.80 log10 CFU mL-1 for L. mesenteroides (highest reduction observed), 1.12 log10 CFU mL-1 for S. Typhimurium, 1.18 log10 CFU mL-1 for E. coli, 1.43 log10 CFU mL-1 for L. monocytogenes, 1.32 log10 CFU mL-1 for B. cereus, 0.88 log10 CFU mL-1 for S. aureus, and 0.73 log10 CFU mL-1 for P. aeruginosa. The results showed a higher reduction in the population of nonpathogenic microorganisms compared to pathogens. The relatively small decrease in the inactivation of bacteria indicates that parameter optimization is necessary to be considered to improve the efficacy of the treatment.
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Affiliation(s)
- Venetia Samioti
- Laboratory of Microbiology and Biotechnology of FoodsDepartment of Food Science and Human NutritionSchool of Food and Nutritional SciencesAgricultural University of Athens, Iera Odos 75, Athens GR-11855, Greece
| | - Evangelia Kriti
- Laboratory of Microbiology and Biotechnology of FoodsDepartment of Food Science and Human NutritionSchool of Food and Nutritional SciencesAgricultural University of Athens, Iera Odos 75, Athens GR-11855, Greece
| | - Aikaterini Spanou
- Laboratory of Food Process EngineeringDepartment of Food Science and Human NutritionSchool of Food and Nutritional SciencesAgricultural University of Athens, Iera Odos 75, Athens GR-11855, Greece
| | - Theofania Tsironi
- Laboratory of Food Process EngineeringDepartment of Food Science and Human NutritionSchool of Food and Nutritional SciencesAgricultural University of Athens, Iera Odos 75, Athens GR-11855, Greece
| | - Efstathios Z. Panagou
- Laboratory of Microbiology and Biotechnology of FoodsDepartment of Food Science and Human NutritionSchool of Food and Nutritional SciencesAgricultural University of Athens, Iera Odos 75, Athens GR-11855, Greece
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Ma J, Dai J, Cao C, Su L, Cao M, He Y, Li M, Zhang Z, Chen J, Cui S, Yang B. Prevalence, serotype, antimicrobial susceptibility, contamination factors, and control methods of Salmonella spp. in retail fresh fruits and vegetables: A systematic review and meta-analysis. Compr Rev Food Sci Food Saf 2024; 23:e13407. [PMID: 39030802 DOI: 10.1111/1541-4337.13407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2024] [Revised: 05/24/2024] [Accepted: 06/22/2024] [Indexed: 07/22/2024]
Abstract
This research presents a comprehensive review of Salmonella presence in retail fresh fruits and vegetables from 2010 to 2023, utilizing data from recognized sources such as PubMed, Scopus, and Web of Science. The study incorporates a meta-analysis of prevalence, serovar distribution, antimicrobial susceptibility, and antimicrobial resistance genes (ARGs). Additionally, it scrutinizes the heterogeneous sources across various food categories and geographical regions The findings show a pooled prevalence of 2.90% (95% CI: 0.0180-0.0430), with an increase from 4.63% in 2010 to 5.32% in 2022. Dominant serovars include S. Typhimurium (29.14%, 95% CI: 0.0202-0.6571) and S. Enteritidis (21.06%, 95% CI: 0.0181-0.4872). High resistance rates were noted for antimicrobials like erythromycin (60.70%, 95% CI: 0.0000-1.0000) and amoxicillin (39.92%, 95% CI: 0.0589-0.8020). The most prevalent ARGs were blaTEM (80.23%, 95% CI: 0.5736-0.9692) and parC mutation (66.67%, 95% CI: 0.3213-0.9429). Factors such as pH, water activity, and nutrient content, along with external factors like the quality of irrigation water and prevailing climatic conditions, have significant implications on Salmonella contamination. Nonthermal sterilization technologies, encompassing chlorine dioxide, ozone, and ultraviolet light, are emphasized as efficacious measures to control Salmonella. This review stresses the imperative need to bolster prevention strategies and control measures against Salmonella in retail fresh fruits and vegetables to alleviate related food safety risks.
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Affiliation(s)
- Jiaqi Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Jinghan Dai
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Chenyang Cao
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Li Su
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Mengyuan Cao
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Yuanjie He
- College of Life Science, Northwest A&F University, Yangling, China
| | - Mei Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Zengfeng Zhang
- Department of Food Science & Technology, School of Agriculture & Biology, and State Key Lab of Microbial Metabolism, Shanghai Jiao Tong University, Shanghai, China
| | - Jia Chen
- College of Chemical Technology, Shijiazhuang University, Shijiazhuang, China
| | - Shenghui Cui
- National Institutes for Food and Drug Control, Beijing, China
| | - Baowei Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
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Ji SH, Yoo S, Park S, Lee MJ. Biodegradation of low-density polyethylene by plasma-activated Bacillus strain. CHEMOSPHERE 2024; 349:140763. [PMID: 38029935 DOI: 10.1016/j.chemosphere.2023.140763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Revised: 10/28/2023] [Accepted: 11/17/2023] [Indexed: 12/01/2023]
Abstract
Plastic biodegradation by microorganisms is an eco-friendly and sustainable method without any ramifications. Herein, we used a cultivation method and 16S rRNA sequencing to screen bacteria that can efficiently colonize and degrade low-density polyethylene (LDPE) from various plastic wastes. We identified Bacillus safensis BS-10L through whole-genome sequencing analysis and verified its LDPE-degradation ability. However, the decomposition mechanism of the isolated bacteria was unclear and the decomposition efficiency was insufficient, so low-temperature plasma was used to increase the decomposition efficiency of the bacteria. The population and viability of bacteria treated with cold plasma increased. Plasma-activated bacteria could induce cracks, holes, and roughness on the surface of LDPE films over 90 days, and over 30 days; the LDPE film lost 13.40 ± 0.013% and 27.78 ± 0.014% of its mass by BS-10L and plasma-treated BS-10L, respectively. Fourier-transform infrared spectroscopic analysis identified new peaks of the C=O and C-O groups in the plasma-treated LDPE film, exhibiting high transmittance in the LDPE film that was inoculated with bacteria. X-ray photoelectron spectroscopic analysis showed that C-O bonds were generated by BS-10L strain, and relatively strong C=O bonds were generated in the film inoculated with plasma-treated BS-10L strain. Plasma treatment increased the colonization of the BS-10L strain and changed the chemical bonding of the LDPE film, suggesting that plasma-activated BS-10L could accelerate decomposition by oxidation by increasing the carbonyl group of the PE film. Therefore, plasma technology may be effective for enhancing the plastic-degrading ability of microorganisms.
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Affiliation(s)
- Sang Hye Ji
- Plasma Bio Research Division, Institute of Plasma Technology, Korea Institute of Fusion Energy, 37 Dongjansan-ro, Gunsan City, Jeollabuk-do, 54004, Republic of Korea.
| | - Seungryul Yoo
- Convergence Technology Research Division, Institute of Plasma Technology, Korea Institute of Fusion Energy, 37 Dongjansan-ro, Gunsan City, Jeollabuk-do, 54004, Republic of Korea
| | - Seungil Park
- Plasma Bio Research Division, Institute of Plasma Technology, Korea Institute of Fusion Energy, 37 Dongjansan-ro, Gunsan City, Jeollabuk-do, 54004, Republic of Korea
| | - Mi Ja Lee
- Division of Crop Foundation, National Institute of Crop Science (NICS), Rural Development Administration (RDA), Wanju, 55365, Republic of Korea
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Lee G, Choi SW, Yoo M, Chang HJ, Lee N. Effects of Plasma-Activated Water Treatment on the Inactivation of Microorganisms Present on Cherry Tomatoes and in Used Wash Solution. Foods 2023; 12:2461. [PMID: 37444199 DOI: 10.3390/foods12132461] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 06/21/2023] [Accepted: 06/22/2023] [Indexed: 07/15/2023] Open
Abstract
Herein, we investigated the potential of plasma-activated water (PAW) as a wash solution for the microbial decontamination of cherry tomatoes. We analyzed the efficacy of PAW as a bactericidal agent based on reactive species and pH. Immersion for 5 min in PAW15 (generated via plasma activation for 15 min) was determined as optimal for microbial decontamination of fresh produce. The decontamination efficacy of PAW15 exceeded those of mimic solutions with equivalent reactive species concentrations and pH (3.0 vs. 1.7 log reduction), suggesting that the entire range of plasma-derived reactive species participates in decontamination rather than a few reactive species. PAW15-washing treatment achieved reductions of 6.89 ± 0.36, 7.49 ± 0.40, and 5.60 ± 0.05 log10 CFU/g in the counts of Bacillus cereus, Salmonella sp., and Escherichia coli O157:H7, respectively, inoculated on the surface of cherry tomatoes, with none of these strains detected in the wash solution. During 6 days of 25 °C storage post-washing, the counts of aerobic bacteria, yeasts, and molds were below the detection limit. However, PAW15 did not significantly affect the viability of RAW264.7 cells. These results demonstrate that PAW effectively inactivates microbes and foodborne pathogens on the surface of cherry tomatoes and in the wash solution. Thus, PAW could be used as an alternative wash solution in the fresh produce industry without cross-contamination during washing and environmental contamination by foodborne pathogens or potential risks to human health.
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Affiliation(s)
- Gaeul Lee
- Food Safety and Distribution Research Group, Korea Food Research Institute, 245, Nongsaengmyeong-ro, Wanju-gun 55365, Jeollabuk-do, Republic of Korea
| | - Sung-Wook Choi
- Food Safety and Distribution Research Group, Korea Food Research Institute, 245, Nongsaengmyeong-ro, Wanju-gun 55365, Jeollabuk-do, Republic of Korea
| | - Miyoung Yoo
- Food Standard Research Group, Korea Food Research Institute, 245, Nongsaengmyeong-ro, Wanju-gun 55365, Jeollabuk-do, Republic of Korea
| | - Hyun-Joo Chang
- Food Safety and Distribution Research Group, Korea Food Research Institute, 245, Nongsaengmyeong-ro, Wanju-gun 55365, Jeollabuk-do, Republic of Korea
| | - Nari Lee
- Food Safety and Distribution Research Group, Korea Food Research Institute, 245, Nongsaengmyeong-ro, Wanju-gun 55365, Jeollabuk-do, Republic of Korea
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Khumsupan D, Lin SP, Hsieh CW, Santoso SP, Chou YJ, Hsieh KC, Lin HW, Ting Y, Cheng KC. Current and Potential Applications of Atmospheric Cold Plasma in the Food Industry. Molecules 2023; 28:4903. [PMID: 37446565 DOI: 10.3390/molecules28134903] [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: 05/22/2023] [Revised: 06/17/2023] [Accepted: 06/19/2023] [Indexed: 07/15/2023] Open
Abstract
The cost-effectiveness and high efficiency of atmospheric cold plasma (ACP) incentivise researchers to explore its potentials within the food industry. Presently, the destructive nature of this nonthermal technology can be utilised to inactivate foodborne pathogens, enzymatic ripening, food allergens, and pesticides. However, by adjusting its parameters, ACP can also be employed in other novel applications including food modification, drying pre-treatment, nutrient extraction, active packaging, and food waste processing. Relevant studies were conducted to investigate the impacts of ACP and posit that reactive oxygen and nitrogen species (RONS) play the principal roles in achieving the set objectives. In this review article, operations of ACP to achieve desired results are discussed. Moreover, the recent progress of ACP in food processing and safety within the past decade is summarised while current challenges as well as its future outlook are proposed.
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Affiliation(s)
- Darin Khumsupan
- Institute of Biotechnology, College of Bioresources and Agriculture, National Taiwan University, Taipei City 106319, Taiwan
| | - Shin-Ping Lin
- School of Food Safety, Taipei Medical University, Taipei City 110, Taiwan
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 402, Taiwan
| | | | - Yu-Jou Chou
- Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei City 106319, Taiwan
| | - Kuan-Chen Hsieh
- Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei City 106319, Taiwan
| | - Hui-Wen Lin
- Department of Optometry, Asia University, Taichung City 41354, Taiwan
| | - Yuwen Ting
- Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei City 106319, Taiwan
| | - Kuan-Chen Cheng
- Institute of Biotechnology, College of Bioresources and Agriculture, National Taiwan University, Taipei City 106319, Taiwan
- Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei City 106319, Taiwan
- Department of Optometry, Asia University, Taichung City 41354, Taiwan
- Department of Medical Research, China Medical University Hospital, Taichung City 404327, Taiwan
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Lim J, Hong EJ, Kim SB, Lee MA, Ryu S. Bactericidal Effect of Underwater Plasma Treatment on Waste Brine from Kimchi Production Process and the Evaluation of Reusability of Plasma-Treated Waste Brine in Salting Kimchi Cabbage. Foods 2023; 12:foods12040728. [PMID: 36832802 PMCID: PMC9956011 DOI: 10.3390/foods12040728] [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: 01/02/2023] [Revised: 01/31/2023] [Accepted: 02/04/2023] [Indexed: 02/10/2023] Open
Abstract
Recycling waste brine from the Kimchi production process is an important environmental and industry issue. We applied an underwater plasma to reduce food-borne pathogens in the waste brine. The capillary electrodes supplied by alternating current (AC) bi-polar pulsed power were applied to treat 100 L of waste brine. The inactivation efficacy was analyzed using four different agars (Tryptic Soy Agar (TSA), Marine agar (MA), de Man Rogosa Sharpe Agar (MRS), and Yeast Extract-Peptone-Dextrose (YPD), respectively. The microbial population was reduced linearly with treatment time, irrespective of culturing medium. The inactivation followed the log-linear model (R2: 0.96-0.99). The reusability of plasma-treated waste brine (PTWB) was determined by five parameters (salinity, pH, acidity, reducing sugar, and the population of microorganisms) of salted Kimchi cabbage, and they were compared with newly made brine (NMB) and waste brine (WB), respectively. The results showed that the quality of salted Kimchi cabbage prepared by PTWB was not significantly different from that of NMB, indicating that the underwater plasma treatment is feasible to reuse waste brine in the salting process of Kimchi production.
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Affiliation(s)
- Junghyun Lim
- Institute of Plasma Technology, Korea Institute of Fusion Energy, Gunsan-si 54004, Republic of Korea
| | - Eun Jeong Hong
- Institute of Plasma Technology, Korea Institute of Fusion Energy, Gunsan-si 54004, Republic of Korea
| | - Seong Bong Kim
- Institute of Plasma Technology, Korea Institute of Fusion Energy, Gunsan-si 54004, Republic of Korea
| | - Mi-Ai Lee
- Practical Technology Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Seungmin Ryu
- Institute of Plasma Technology, Korea Institute of Fusion Energy, Gunsan-si 54004, Republic of Korea
- Correspondence:
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Kuzin A, Solovchenko A, Khort D, Filippov R, Lukanin V, Lukina N, Astashev M, Konchekov E. Effects of Plasma-Activated Water on Leaf and Fruit Biochemical Composition and Scion Growth in Apple. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12020385. [PMID: 36679098 PMCID: PMC9865715 DOI: 10.3390/plants12020385] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 01/09/2023] [Accepted: 01/11/2023] [Indexed: 05/13/2023]
Abstract
The application of plasma-activated water (PAW) in agriculture has gained the attention of researchers and practitioners. In particular, treatment with PAW is a promising method for increasing scion and rootstock survival as well as augmenting the mineral nutrition applicable to tree fruit crops. However, the applications of PAW are hampered by the lack of information about the effects of PAW on apple tree condition and yield. The increase in survival rate by PAW is believed to stem from the general stimulation of physiological processes in the plant tissue. To assess the actual effect of the PAW treatments, one needs to consider an important indicator of young tree quality such as their vegetative growth. We conducted field experiments to study the possibility of use of PAW for increase in primary nutrient contents in fruits and leaves in an orchard, as well as to assess the scion survival rate and vegetative growth of young grafts in a nursery. The application of PAW influenced the fruitset, yield, leaf nitrogen (N) and potassium (K), fruit phosphorus (P), calcium (Ca) ascorbic acid (AA) and titratable acidity (TA). Treatment with PAW did not significantly reduce the negative impact of the rootstock thickness on the survival rate of bench grafts and their subsequent development. At the same time, scion survival tended to increase in the case when the scions and the rootstocks were of compatible thickness. Further studies of the PAW treatment effects are needed to better understand its applicability in diverse fields of horticulture.
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Affiliation(s)
- Andrei Kuzin
- Michurin Federal Scientific Center, 393766 Michurinsk, Russia
- Fruit and Vegetable Growing Department, Michurinsk State Agrarian University, 393766 Michurinsk, Russia
- Correspondence:
| | - Alexei Solovchenko
- Faculty of Biology, Lomonosov Moscow State University, 119234 Moscow, Russia
- Federal Scientific Agroengineering Center VIM, 109428 Moscow, Russia
| | - Dmitry Khort
- Federal Scientific Agroengineering Center VIM, 109428 Moscow, Russia
| | | | - Vladimir Lukanin
- Prokhorov General Physics Institute of the Russian Academy of Sciences, 119991 Moscow, Russia
| | - Natalya Lukina
- Prokhorov General Physics Institute of the Russian Academy of Sciences, 119991 Moscow, Russia
| | - Maxim Astashev
- Prokhorov General Physics Institute of the Russian Academy of Sciences, 119991 Moscow, Russia
| | - Evgeny Konchekov
- Prokhorov General Physics Institute of the Russian Academy of Sciences, 119991 Moscow, Russia
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Wu C, Liu L, Sui Y, Huang L, Chen Y, Hao H, Pan Y, Liu Z, Cheng G. Antimicrobial resistance and molecular typing of Salmonella in the chicken production chain in Hubei Province, China. ANIMAL DISEASES 2022. [DOI: 10.1186/s44149-022-00063-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
AbstractSalmonella is a significant foodborne zoonotic pathogen that endangers both human and animal health. The goal of this research is to gain a preliminary understanding of Salmonella contamination and antimicrobial resistance in the chicken production chain in Hubei Province, China. 1149 animal and environmental samples were collected from chicken farms, slaughterhouses, and retail markets in six cities across Hubei Province in China from 2019 to 2020, yielding Salmonella isolation rates of 4.68% (28/598), 12.21% (47/385), and 9.64% (16/166), respectively. Seventeen distinct serotypes were detected among 53 non-clonal Salmonella strains, of which Meleagridis (26.42%, 14/53) was the dominant serotype. Almost half of the strains (49.06%, 26/53) were multi-drug resistant (MDR). Whole-genome sequencing (WGS) showed that 10 resistance genes (tetA, blaTEM, parC, qnrS1, floR, aac(6′)-Iy, aph(6)-Id, aph(3″)-Ib, aac(6′)-Iaa and sul2) and 7 categories of virulence genes were present in all three links in 22 non-clonal dominant serotype strains. It was shown that Salmonella in the chicken production chain in Hubei Province had a high resistance rate to Tetracycline (TET, 73.58%), Ofloxacin (OFL, 69.81%), Florfenicol (FFC, 60.38%) and Ampicillin (AMP, 39.62%) which was consistent with the widespread use of these drugs in the husbandry industry in China. Salmonella ST types determined by MLST and serotypes determined by WGS had a one-to-one correlation. Minimum spanning tree analysis revealed that there was cross contamination of Salmonella in farms and slaughterhouses, slaughterhouses and markets, animal samples and environmental samples. This work provides useful information for the prevention and control of contamination and antimicrobial resistance of Salmonella in the chicken production chain, as well as demonstrating the dependable role of WGS in Salmonella molecular typing.
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Nyamende NE, Sigge GO, Belay ZA, Mphahlele RR, Oyenihi AB, Mditshwa A, Hussein ZM, Caleb OJ. Advances in non-thermal technologies for whole and minimally processed apple fruit – A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Adedeji AA, Vijayakumar PP. The propensity of fomite spread of SARS-CoV-2 virus through produce supply chain. BULLETIN OF THE NATIONAL RESEARCH CENTRE 2022; 46:245. [PMID: 36156873 PMCID: PMC9483276 DOI: 10.1186/s42269-022-00935-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Accepted: 09/09/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND The global community has battled the spread of SAR-CoV-2 for almost 2 years, and the projection is that the virus may be recurrent like the seasonal flu. The SARS-CoV-2 pandemic disrupted activities within the food supply chain that cost billions of dollars globally. This has heightened concerns about fomite spread of the virus through surfaces. There is an urgent need to understand the risk portends by this virus along the produce supply chain with conditions (low temperature and high relative humidity) conducive to extended survival of the virus. MAIN BODY Pre-dating SARS-CoV-2 are other types of coronaviruses that had lower infection and mortality rates. There are some similarities between the former and the new coronavirus, especially with regards to transmission modes and their survivability on surfaces. There is evidence of other coronaviruses' survival on surfaces for weeks. Currently, there are limited evidence-based studies to enlighten us on how the virus is transmitted within the produce supply chain. A few studies claim that the virus could spread through the cold supply chains. However, these are not sufficient to make a conclusive inference about the deadly SARS-CoV-2. CONCLUSIONS This paper provides a succinct review of the literature on current understanding of the transmission, survivability, and risk SARS-CoV-2 portend to humans within the produce supply chain and calls for more evidence-based research to allay or alert us of the potential risk of fomite transmission of SARS-CoV-2. The paper also highlights examples of conventional and novel non-thermal inactivation and sanitation methods applicable to this type of virus.
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Affiliation(s)
- Akinbode A. Adedeji
- Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, KY USA
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12
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Zhou W, Sarpong F, Zhou C. Use of Ultrasonic Cleaning Technology in the Whole Process of Fruit and Vegetable Processing. Foods 2022; 11:foods11182874. [PMID: 36141006 PMCID: PMC9498452 DOI: 10.3390/foods11182874] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 09/11/2022] [Accepted: 09/12/2022] [Indexed: 11/16/2022] Open
Abstract
In an era of rapid technological development, ultrasound technology is being used in a wide range of industries. The use of ultrasound technology in fruit and vegetable processing to improve production efficiency and product quality has been an important research topic. The cleaning of whole fresh fruits and vegetables is an important part of fruit and vegetable processing. This paper discusses the development process of components of the ultrasonic equipment, the application of ultrasonic technology in fruit and vegetable cleaning, and the research advances in ultrasonic cleaning technology. Moreover, the feasibility of ultrasonication of fruits and vegetables for cleaning from the perspectives of microbial inactivation, commodity storage, and sensory analysis were discussed. Finally, the paper identified the inevitable disadvantages of cavitation noise, erosion, and tissue damage in fruit and vegetable processing and points out the future directions of ultrasonic fruit and vegetable cleaning technology.
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Affiliation(s)
- Wenhao Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Frederick Sarpong
- Value Addition Division, CSIR-Oil Palm Research Institute, Kade P.O. Box 74, Ghana
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Correspondence: ; Tel.: +86-511-88780201
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Obileke K, Onyeaka H, Miri T, Nwabor OF, Hart A, Al‐Sharify ZT, Al‐Najjar S, Anumudu C. Recent advances in radio frequency, pulsed light, and cold plasma technologies for food safety. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- KeChrist Obileke
- Department of Physics, Renewable Energy Research Centre University of Fort Hare Alice Eastern Cape South Africa
| | - Helen Onyeaka
- School of Chemical Engineering University of Birmingham Birmingham UK
| | - Taghi Miri
- School of Chemical Engineering University of Birmingham Birmingham UK
| | - Ozioma Forstinus Nwabor
- Natural Products Research Centre of Excellence, Division of Biological Science Prince of Songkla University Hat Yai Songkhla Thailand
| | - Abarasi Hart
- Department of Chemical and Biological Engineering University of Sheffield Sheffield South Yorkshire UK
| | - Zainab T. Al‐Sharify
- School of Chemical Engineering University of Birmingham Birmingham UK
- Environmental Engineering Department Mustansiriyah University Baghdad Iraq
| | - Shahad Al‐Najjar
- Chemical Engineering Department Al‐Nahrian University Baghdad Iraq
| | - Christian Anumudu
- School of Chemical Engineering University of Birmingham Birmingham UK
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14
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Kazemzadeh P, Khorram S, Mahmoudzadeh M, Ehsani A. Effect of atmospheric cold plasma (ACP) on chlorine adapted Salmonella enterica on spring onion. Lett Appl Microbiol 2022; 75:1307-1318. [PMID: 35930630 DOI: 10.1111/lam.13799] [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: 04/14/2022] [Revised: 07/18/2022] [Accepted: 08/01/2022] [Indexed: 11/28/2022]
Abstract
One of the main drawbacks of chlorine disinfectants is the emergence of chlorine adapted (CA) or resistant microbial cells. This research aimed to investigate the effect of chlorine adaptation on resistance of Salmonella enterica upon atmospheric cold plasma (ACP) application at different voltages (6, 8, and 11 kV) and times (5, 10, and 15 min). Due to higher conversion efficiency and reduced dielectric barrier discharge (DBD) power consumption, this method was used for cold plasma generation in this study. A higher lethality effect was observed from a higher voltage and longest times (11 kV-15 min) on CA S. enterica than non-CA (p<0.05). Still, it induced higher percentages of injured cells in CA (58.77%) than non-CA (0.61%) (p<0.05). The highest ACP effect on the inactivation of the indigenous natural flora of onion leaves was observed at the lowest voltage (p<0.05). More than 3 log CFU/g reduction (p<0.05) was observed at 6 kV after 5 and 10 min. ACP reduced CA and non-CA S. enterica cells on onion leaf surface to a lower extent than pure treated cells in broth media. Nevertheless similar to broth media, a high percentage of injury (61.03%) was induced on CA cells at higher voltage (11 kV-10 min) compared to non-CA (2.15%) (p<0.05). Biofilm results revealed ACP application (6 kV-5 min) reduced average ODs in CA and non-CA cells (p<0.05). Chlorine adaptation and ACP treatment influenced the antibiotic resistance pattern according to applied voltage, time, and antibiotic type. The finding showed despite highest lethality of high voltages and long times (11 kV-15 min), given the high percentages of injured cells, lower voltages may offer acceptable inactivation of pathogenic bacteria with lower injury induction. In conclusion, ACP has the potential ability to eliminate CA cells of S. enterica, which is predominant in fresh-cut vegetable outbreaks.
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Affiliation(s)
- Parisa Kazemzadeh
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran.,Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Sirous Khorram
- Physics Faculty, University of Tabriz, 51666-, 16471, Tabriz, Iran.,Research Institute for Applied Physics and Astronomy, Applied and Industrial Plasma Lab., University of Tabriz, 51666-, 16471, Tabriz, Iran
| | - Maryam Mahmoudzadeh
- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran.,Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Ali Ehsani
- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
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15
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Croteau A, White A, Cornell KA, Browning J. Cold Atmospheric Pressure Plasma Device Exhibits Etching Effects on Bacterial Biofilms. IEEE TRANSACTIONS ON RADIATION AND PLASMA MEDICAL SCIENCES 2022; 6:619-625. [PMID: 36338575 PMCID: PMC9629775 DOI: 10.1109/trpms.2021.3133183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Cold atmospheric pressure plasma (CAP) treatment has been shown to kill bacteria and remove bacterial biofilms from surfaces. Here we report the etch capacity of a linear discharge CAP device on Pseudomonas fluorescens biofilms. A 21 kHz, 1.4 kV RMS AC voltage applied to the CAP electrodes generated a hydrated Ar plasma between the plates, with the gas flow directing the plasma species toward the biological sample, causing both bacterial killing and etching of the biofilm. Typical discharge currents for a 2.4 cm long, 0.6 mm wide linear discharge device were 1-4.4 mA. Hydrated Ar flow gas was critical for removal of biofilm from a stainless steel substrate, while both hydrated and dry Ar + O2, Ar + air, O2 only, and air only flow gas mixtures did not cause etching at equivalent or greater discharge current intensities. A biofilm etch rate of > 2 μm/min was achieved, provided the plasma discharge was within 1-2 mm of the substrate surface and used a hydrated Ar gas flow of at least 5 LPM.
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Affiliation(s)
- Adam Croteau
- Department of Electrical and Computer Engineering, Boise State University, Boise, ID, USA
| | - Amanda White
- Department of Mechanical Engineering, Boise State University, Boise, ID, USA
| | - Kenneth A. Cornell
- Department of Chemistry and Biochemistry, Boise State University, Boise, ID, USA
| | - Jim Browning
- Department of Electrical and Computer Engineering, Boise State University, Boise, ID, USA
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16
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Sriraksha MS, Ayenampudi SB, Noor M, Raghavendra S, Chakka AK. Cold plasma technology: An insight on its disinfection efficiency of various food systems. FOOD SCI TECHNOL INT 2022; 29:428-441. [PMID: 35345915 DOI: 10.1177/10820132221089169] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Cold plasma technology is considered as one of the novel potential non-thermal techniques for food disinfection. The acceptability of any food product depends upon its physicochemical properties and shelf life. Recent studies have confirmed that plasma can effectively reduce the pathogenic microbes in various food systems. Further, there are reports that cold plasma showed minimal or no effect on the physicochemical and sensory properties of the foods owing to its low-temperature operation. The present review explores the recent reports on cold plasma technology emphasizing its disinfection efficacy on different food categories. Various researchers have demonstrated that plasma successfully reduced the microorganisms on cereals, milk, meat, fish and spices. Therefore, based on the current research, it can be suggested that cold plasma is an effective disinfectant technology for the inactivation of pathogenic microorganisms, and its non-thermal and environmentally friendly nature is an added advantage over traditional processing technologies.
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Affiliation(s)
- M S Sriraksha
- Department of Post Graduate Studies & Research in Food Science, St Aloysius College (Autonomous), Mangaluru, Karnataka, India
| | - Surendra Babu Ayenampudi
- Hindustan Institute of Science and Technology (Deemed to be university), Chennai, Tamil Nadu, India
| | - Mizna Noor
- Department of Post Graduate Studies & Research in Food Science, St Aloysius College (Autonomous), Mangaluru, Karnataka, India
| | - S.N. Raghavendra
- Department of Post Graduate Studies & Research in Food Science, St Aloysius College (Autonomous), Mangaluru, Karnataka, India
| | - Ashok Kumar Chakka
- Department of Post Graduate Studies & Research in Food Science, St Aloysius College (Autonomous), Mangaluru, Karnataka, India
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17
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Punia Bangar S, Trif M, Ozogul F, Kumar M, Chaudhary V, Vukic M, Tomar M, Changan S. Recent developments in cold plasma-based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables. Compr Rev Food Sci Food Saf 2022; 21:1958-1978. [PMID: 35080794 DOI: 10.1111/1541-4337.12895] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 11/29/2021] [Accepted: 12/03/2021] [Indexed: 12/24/2022]
Abstract
According to the Food and Agriculture Organization of United Nations reports, approximately half of the total harvested fruits and vegetables vanish before they reach the end consumer due to their perishable nature. Enzymatic browning is one of the most common problems faced by fruit and vegetable processing. The perishability of fruits and vegetables is contributed by the various browning enzymes (polyphenol oxidase, peroxidase, and phenylalanine ammonia-lyase) and ripening or cell wall degrading enzyme (pectin methyl-esterase). In contrast, antioxidant enzymes (superoxide dismutase and catalase) assist in reversing the damage caused by reactive oxygen species or free radicals. The cold plasma technique has emerged as a novel, economic, and environmentally friendly approach that reduces the expression of ripening and browning enzymes while increasing the activity of antioxidant enzymes; microorganisms are significantly inhibited, therefore improving the shelf life of fruits and vegetables. This review narrates the mechanism and principle involved in the use of cold plasma technique as a nonthermal agent and its application in impeding the activity of browning and ripening enzymes and increasing the expression of antioxidant enzymes for improving the shelf life and quality of fresh fruits and vegetables and preventing spoilage and pathogenic germs from growing. An overview of hurdles and sustainability advantages of cold plasma technology is presented.
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Affiliation(s)
- Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina, USA
| | - Monica Trif
- Food Research Department, Centre for Innovative Process Engineering (Centiv) GmbH, Stuhr, Germany.,CENCIRA Agrofood Research and Innovation Centre, Cluj-Napoca, Romania
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai, India
| | - Vandana Chaudhary
- Department of Dairy Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, India
| | - Milan Vukic
- Faculty of Technology Zvornik, University of East Sarajevo, Zvornik, Bosnia and Herzegovina
| | - Maharishi Tomar
- Seed Technology Division, ICAR-Indian Grassland and Fodder Research Institute, Jhansi, India
| | - Sushil Changan
- Division of Crop Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Potato Research Institute, Shimla, India
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18
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Non-thermal plasma inactivation of Salmonella Typhimurium on different matrices and the effect of selected food components on its bactericidal efficacy. Food Res Int 2022; 151:110866. [PMID: 34980403 DOI: 10.1016/j.foodres.2021.110866] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 11/16/2021] [Accepted: 12/02/2021] [Indexed: 11/21/2022]
Abstract
Non-thermal plasma (NTP) is known as an effective source of a variety of reactive species generated in the gas phase. Nowadays, NTP is gaining increasing interest from the food industry as a microbial inactivation technique. In the present study the effect of inoculation method and matrix on inactivation of Salmonella Typhimurium was examined by treating spread plated agar (2.2 log CFU/sample inactivation by NTP), spot inoculated agar (1.9 log CFU inactivation), glass beads (1.3 log CFU inactivation) and peppercorn (0.2 log CFU inactivation). Furthermore, multiple agar matrices supplemented with low and high concentrations of a certain food component (casein, starch, sunflower oil, vitamin C, sodium pyruvate or grinded peppercorns) were inoculated and treated to determine the effect of those components on NTP efficiency. Although starch, vitamin C and sodium pyruvate had no significant influence on the inactivation degree, the presence of 10% casein (2.1 log CFU/sample less inactivation compared to tryptone soy agar (TSA)), 10% pepper (2.1 log CFU less inactivation) or 1% and 10% sunflower oil (1.6 and 2.1 log CFU less inactivation, respectively) in TSA demonstrated the protective effect of these substances for NTP treatment. These experiments led to the conclusion that low inactivation on produce seemed not to arise from the inoculation method nor from the shape of the produce, but is the result of the food matrix.
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19
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Mao L, Mhaske P, Zing X, Kasapis S, Majzoobi M, Farahnaky A. Cold plasma: Microbial inactivation and effects on quality attributes of fresh and minimally processed fruits and Ready-To-Eat vegetables. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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20
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Inactivation of Listeria monocytogenes and Salmonella on Stainless Steel by a Piezoelectric Cold Atmospheric Plasma Generator. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11083567] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Cold atmospheric pressure plasma (CAP) is a novel non-thermal technology that is gaining increasing importance as a decontamination method. Stainless steel is a widespread food contact surface used in food-processing environments. In this study, for the first time, a low-voltage piezoelectric CAP device that uses ambient air was assessed for its antimicrobial efficiency against Salmonella and Listeria monocytogenes. These inoculated on stainless steel at different exposure times (0–300 s), two different distances (10 and 20 mm), and two different cleanliness levels (clean and protein-soiled). Two inactivation models were compared to study the inactivation kinetics of the pathogens. The results showed that CAP treatment effectively reduced L. monocytogenes and Salmonella levels. The Weibull + tail model showed better goodness of fit than the Weibull model. Protein-soiled coupons showed a protective effect to cold plasma inactivation achieving lower reductions compared to clean stainless-steel coupons for both L. monocytogenes and Salmonella. Longer distances from the plasma source decreased the decontamination efficiency of CAP; however, the difference in pathogen reduction was less pronounced at longer exposure times. This study demonstrates the capacity of a low-voltage piezoelectric CAP device to effectively reduce the levels of both foodborne pathogens on stainless-steel surfaces and the potential to adopt this technology by the food industry as a disinfection process of surfaces to reduce cross-contamination and thus increase safety.
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21
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Luan C, Zhang M, Fan K, Devahastin S. Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:347-363. [PMID: 32564354 DOI: 10.1002/jsfa.10602] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 06/14/2020] [Accepted: 06/21/2020] [Indexed: 06/11/2023]
Abstract
The central kitchen concept is a new trend in the food industry, where centralized preparation and processing of fresh foods and the distribution of finished or semi-finished products to catering chains or related units take place. Fresh foods processed by a central kitchen mainly include fruit and vegetables, meat, aquatic products, and edible fungi; these foods have high water activities and thermal sensitivities and must be processed with care. Appropriate pretreatments are generally required for these food materials; typical pretreatment processes include cleaning, enzyme inactivation, and disinfection, as well as packaging and coating. To improve the working efficiency of a central kitchen, novel efficient pretreatment technologies are needed. This article systematically reviews various high-efficiency pretreatment technologies for fresh foods. These include ultrasonic cleaning technologies, physical-field enzyme inactivation technologies, non-thermal disinfection technologies, and modified-atmosphere packagings and coatings. Mechanisms, applications, influencing factors, and advantages and disadvantages of these technologies, which can be used in a central kitchen, are outlined and discussed. Possible solutions to problems related to central-kitchen food processing are addressed, including low cleaning efficiency and automation feasibility, high nutrition loss, high energy consumption, and short shelf life of products. These should lead us to the next step of fresh food processing for a highly demanding modern society. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Chunning Luan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China
| | - Kai Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Yechun Food Production and Distribution Co., Ltd, Yangzhou, China
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Bangkok, Thailand
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22
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Comprehensive studies on the properties of apple juice treated by non-thermal atmospheric plasma in a flow-through system. Sci Rep 2020; 10:21166. [PMID: 33273520 PMCID: PMC7712830 DOI: 10.1038/s41598-020-78131-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2020] [Accepted: 11/11/2020] [Indexed: 11/08/2022] Open
Abstract
We present an optimized non-thermal atmospheric plasma (NTAP)-based reaction-discharge system that was applied for a continuous-flow treatment of apple juice (AJ). To optimize this system for a high-throughput production of AJ with ameliorated properties, the effect of several parameters was studied using design of experiments approach followed by the response surface methodology. Additionally, nutritional, physicochemical, microbiological and cytotoxic properties of resulting AJ were assessed. It was established that NTAP treatment of AJ led to rise in concentration of Ca, Fe, K, Mg, Na and Sr by 8–10% as well as Al, B, Ba, Cu, Mn and Zn by 11–15%. Additionally, the increased total phenolic content by ~ 11% in addition to the prolonged by up to 12 days shelf life of the product were observed. Moreover, it was found that the NTAP-treatment of AJ did not change the structure of organic compounds present in AJ, in addition to its °Brix value, color and ferric ion reducing antioxidant power. Furthermore, AJ subjected to NTAP did not show any cytotoxic activity towards non-malignant human intestinal epithelial cells but exhibited induced cell cytotoxicity in human colorectal adenocarcinoma cells. Our study provided arguments for future introduction of these types of preparations to the global market.
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23
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Herianto S, Hou CY, Lin CM, Chen HL. Nonthermal plasma-activated water: A comprehensive review of this new tool for enhanced food safety and quality. Compr Rev Food Sci Food Saf 2020; 20:583-626. [PMID: 33443805 DOI: 10.1111/1541-4337.12667] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 09/29/2020] [Accepted: 10/12/2020] [Indexed: 12/18/2022]
Abstract
Nonthermal plasma (NTP) is an advanced technology that has gained extensive attention because of its capacity for decontaminating food from both biological and chemical sources. Plasma-activated water (PAW), a product of NTP's reaction with water containing a rich diversity of highly reactive oxygen species (ROS) and reactive nitrogen species (RNS), is now being considered as the primary reactive chemical component in food decontamination. Despite exciting developments in this field recently, at present there is no comprehensive review specifically focusing on the comprehensive effects of PAW on food safety and quality. Although PAW applications in biological decontamination have been extensively evaluated, a complete analysis of the most recent developments in PAW technology (e.g., PAW combined with other treatments, and PAW applications in chemical degradation and as curing agents) is nevertheless lacking. Therefore, this review focuses on PAW applications for enhanced food safety (both biological and chemical safeties) according to the latest studies. Further, the subsequent effects on food quality (chemical, physical, and sensory properties) are discussed in detail. In addition, several recent trends of PAW developments, such as curing agents, thawing media, preservation of aquatic products, and the synergistic effects of PAW in combination with other traditional treatments, are also presented. Finally, this review outlines several limitations presented by PAW treatment, suggesting several future research directions and challenges that may hinder the translation of these technologies into real-life applications.
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Affiliation(s)
- Samuel Herianto
- Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan, 701, Taiwan
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, 811, Taiwan
| | - Chia-Min Lin
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, 811, Taiwan
| | - Hsiu-Ling Chen
- Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan, 701, Taiwan
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24
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Han JY, Song WJ, Kang JH, Min SC, Eom S, Hong EJ, Ryu S, Kim SB, Cho S, Kang DH. Effect of cold atmospheric pressure plasma-activated water on the microbial safety of Korean rice cake. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108918] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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25
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Kwon T, Chandimali N, Lee DH, Son Y, Yoon SB, Lee JR, Lee S, Kim KJ, Lee SY, Kim SY, Jo YJ, Kim M, Park BJ, Lee JK, Jeong DK, Kim JS. Potential Applications of Non-thermal Plasma in Animal Husbandry to Improve Infrastructure. In Vivo 2019; 33:999-1010. [PMID: 31280188 PMCID: PMC6689345 DOI: 10.21873/invivo.11569] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2019] [Revised: 04/26/2019] [Accepted: 04/30/2019] [Indexed: 12/28/2022]
Abstract
Infrastructure in animal husbandry refers to fundamental facilities and services necessary for better living conditions of animals and its economy to function through better productivity. Mainly, infrastructure can be divided into two categories: hard infrastructure and soft infrastructure. Physical infrastructure, such as buildings, roads, and water supplying systems, belongs to hard infrastructure. Soft infrastructure includes services which are required to maintain economic, health, cultural and social standards of animal husbandry. Therefore, the proper management of infrastructure in animal husbandry is necessary for animal welfare and its economy. Among various technologies to improve the quality of infrastructure, non-thermal plasma (NTP) technology is an effectively applicable technology in different stages of animal husbandry. NTP is mainly helpful in maintaining better health conditions of animals in several ways via decontamination from microorganisms present in air, water, food, instruments and surfaces of animal farming systems. Furthermore, NTP is used in the treatment of waste water, vaccine production, wound healing in animals, odor-free ventilation, and packaging of animal food or animal products. This review summarizes the recent studies of NTP which can be related to the infrastructure in animal husbandry.
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Affiliation(s)
- Taeho Kwon
- Primate Resources Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Jeonbuk, Republic of Korea
| | - Nisansala Chandimali
- Immunotherapy Convergence Research Center,Korea Research Institute of Bioscience and Biotechnology (KRIBB), Daejeon, Republic of Korea
- Laboratory of Animal Genetic Engineering and Stem Cell Biology, Advanced Convergence Technology & Science, Jeju National University, Jeju, Republic of Korea
| | - Dong-Ho Lee
- Primate Resources Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Jeonbuk, Republic of Korea
| | - Yeonghoon Son
- Primate Resources Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Jeonbuk, Republic of Korea
| | - Seung-Bin Yoon
- Primate Resources Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Jeonbuk, Republic of Korea
| | - Ja-Rang Lee
- Primate Resources Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Jeonbuk, Republic of Korea
| | - Sangil Lee
- Primate Resources Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Jeonbuk, Republic of Korea
| | - Ki Jin Kim
- Primate Resources Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Jeonbuk, Republic of Korea
| | - Sang-Yong Lee
- Primate Resources Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Jeonbuk, Republic of Korea
| | - Se-Yong Kim
- Primate Resources Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Jeonbuk, Republic of Korea
| | - Yu-Jin Jo
- Primate Resources Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Jeonbuk, Republic of Korea
| | - Minseong Kim
- Primate Resources Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Jeonbuk, Republic of Korea
| | - Byoung-Jin Park
- Primate Resources Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Jeonbuk, Republic of Korea
| | - Jun-Ki Lee
- Primate Resources Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Jeonbuk, Republic of Korea
| | - Dong Kee Jeong
- Laboratory of Animal Genetic Engineering and Stem Cell Biology, Advanced Convergence Technology & Science, Jeju National University, Jeju, Republic of Korea
| | - Ji-Su Kim
- Primate Resources Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Jeonbuk, Republic of Korea
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