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Chandran S, Baker CA, Hamilton AN, Dhulappanavar GR, Jones SL, Gibson KE. Aqueous Ozone Efficacy for Inactivation of Foodborne Pathogens on Vegetables Used in Raw Meat-Based Diets for Companion Animals. J Food Prot 2023; 86:100175. [PMID: 37802235 DOI: 10.1016/j.jfp.2023.100175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 09/19/2023] [Accepted: 09/29/2023] [Indexed: 10/08/2023]
Abstract
The present study evaluates the efficacy of a batch wash ozone sanitation system (BWOSS) and spray wash ozone sanitation system (SWOSS) against Listeria monocytogenes (two strains) and Salmonella enterica subsp. enterica (three serovars) inoculated on the surface of carrots, sweet potatoes, and butternut squash, commonly used in raw meat-based diets (RMBDs) marketed for companion animals such as dogs and cats. Produce either remained at room temperature for 2 h or were frozen at -20°C and then tempered overnight at 4°C to mimic the preprocessing steps of a raw pet food processing operation ('freeze-temper') prior to ozone treatment. Two ozone concentrations (0 and 5 ppm) were applied for either 20 s or 60 s for BWOSS and 20 s for SWOSS. Based on an ANOVA, BWOSS data showed no significant difference (P > 0.05) in microbial reduction between 0 and 5 ppm ozone concentration across all treatment durations for each produce type. BWOSS resulted in mean microbial reductions of up to 1.56 log CFU/mL depending on the treatment time and produce type. SWOSS data were analyzed using a generalized linear model with Quasipoisson errors. Freeze-tempered produce treated with SWOSS had a higher bacterial log reduction at 5 ppm ozone compared to 0 ppm ozone (P = 0.0013) whereas room temperature produce treated with SWOSS did not show any significant difference in microbial reduction between ozone concentrations. The potential to mitigate microbial cross-contamination was also investigated during SWOSS treatment. The results indicate that 5 ppm ozone decreased pathogens in the rinsate and proximal surfaces by 0.63-1.66 log CFU/mL greater than no ozone depending on the pathogen and sample. Overall, data from this study indicate that SWOSS would be more effective compared to BWOSS in reducing the microbial load present on the surface of root tubers and squash subjected to freezing and thawing and has the potential to mitigate cross-contamination within RMDB manufacturing environments.
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Affiliation(s)
- Sahaana Chandran
- Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, Fayetteville, AR 72704, USA
| | - Christopher A Baker
- Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, Fayetteville, AR 72704, USA
| | - Allyson N Hamilton
- Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, Fayetteville, AR 72704, USA
| | - Gayatri R Dhulappanavar
- Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, Fayetteville, AR 72704, USA
| | - Sarah L Jones
- Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, Fayetteville, AR 72704, USA
| | - Kristen E Gibson
- Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, Fayetteville, AR 72704, USA.
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Liu H, Zhang J, Liu J, Cao G, Xu F, Li X. Bactericidal Mechanisms of Chlorine Dioxide against Beta-Hemolytic Streptococcus CMCC 32210. Curr Issues Mol Biol 2023; 45:5132-5144. [PMID: 37367075 DOI: 10.3390/cimb45060326] [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: 04/26/2023] [Revised: 06/07/2023] [Accepted: 06/08/2023] [Indexed: 06/28/2023] Open
Abstract
Chlorine dioxide is a globally recognized green and efficient disinfectant. This study aims to investigate the bactericidal mechanism of chlorine dioxide using beta-hemolytic Streptococcus (BHS) CMCC 32210 as a representative strain. BHS was exposed to chlorine dioxide, the minimum bactericidal concentration (MBC) values of chlorine dioxide against BHS were determined by the checkerboard method in preparation for subsequent tests. Cell morphology was observed using electron microscopy. Protein content leakage, adenosine triphosphatase (ATPase) activity, and lipid peroxidation were determined by kits, and DNA damage was determined using agar gel electrophoresis. The concentration of chlorine dioxide during disinfection showed a linear relationship with the concentration of BHS. Scanning electron microscopy (SEM) results showed that chlorine dioxide caused significant damage to the cell walls of BHS at a concentration of 50 mg/L, but had no significant effect on Streptococcus exposed to different exposure times. Furthermore, the extracellular protein concentration increased with increasing chlorine dioxide concentration, while the total protein content remained unchanged. The activities of Na+/K+-ATPase and Ca2+/Mg2+-ATPase decreased with increasing chlorine dioxide concentration. Chlorine dioxide treatment led to significant lipid peroxidation and DNA degradation in BHS. Leakage of intracellular components indicated that chlorine dioxide damaged the cell membrane of BHS. Chlorine dioxide exposure resulted in oxidative damage to lipids and proteins, which negatively impacted the cell wall and membrane of Streptococcus. This caused increased permeability and inactivation of key enzymes (Na+/K+-ATPase and Ca2+/Mg2+-ATPase) involved in respiratory metabolism, ultimately leading to DNA degradation and bacterial death due to either content leakage or metabolic failure.
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Affiliation(s)
- Huan Liu
- National Feed Drug Reference Laboratories, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Jingju Zhang
- National Feed Drug Reference Laboratories, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Jing Liu
- National Feed Drug Reference Laboratories, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Guangjie Cao
- National Feed Drug Reference Laboratories, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Fei Xu
- National Feed Drug Reference Laboratories, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China
- Key Laboratory of Animal Antimicrobial Resistance Surveillance, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Xiubo Li
- National Feed Drug Reference Laboratories, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China
- Key Laboratory of Animal Antimicrobial Resistance Surveillance, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
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Luo W, Wang J, Sun L, Li R, Wu D, Tang J, Zhang J, Geng F. Metabolome analysis shows that ultrasound enhances the lethality of chlorine dioxide against Salmonella enterica subsp. Enterica by disrupting its material and energy metabolism. Food Res Int 2022; 162:112135. [DOI: 10.1016/j.foodres.2022.112135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 10/05/2022] [Accepted: 11/13/2022] [Indexed: 11/18/2022]
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Dual-Species Biofilms Formed by Escherichia coli and Salmonella Enhance Chlorine Tolerance. Appl Environ Microbiol 2022; 88:e0148222. [PMID: 36300924 PMCID: PMC9680634 DOI: 10.1128/aem.01482-22] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Outbreaks of
Escherichia coli
and
Salmonella
in food might be associated with the cross-contamination of biofilms on food-contact surfaces. The knowledge of the sanitization of mono-species biofilm on the food-contact surface is well established, while mixed-species biofilm occurs more naturally, which could profoundly affect the efficacy of sanitizer.
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Haojie G. Innovation and Entrepreneurship Strategies of Teachers and Students in Financial Colleges and Universities Under the Direction of Food Security. Front Psychol 2022; 13:848554. [PMID: 35664218 PMCID: PMC9158438 DOI: 10.3389/fpsyg.2022.848554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Accepted: 04/22/2022] [Indexed: 11/13/2022] Open
Abstract
This study aims to better promote the innovation and entrepreneurship of teachers and students in finance and economics colleges and universities in terms of food security. Based on the relevant theories such as food security, innovation and entrepreneurship, the questionnaire was used to investigate the issues related to food security of teachers and students in colleges and universities. Next, the Technique for Order Preference by Similarity to an Ideal Solution (TOPSIS) analysis method was introduced to evaluate the safety metrics of the response subsystem. Finally, Internet of Things (IoT) monitoring technology was applied to grain growth and sales. The research results show that college teachers and students have a disjointed cognition of food security as important talents in innovation and entrepreneurship. After the TOPSIS analysis method is used to study, when college teachers and students choose to start a business in food security, they must pay attention to the changes in economic factors. The IoT monitoring technology is applied to grain growth and sales, and the monitoring technology of the IoT could reduce the mortality rate of corn seedlings to 3.59%. The mortality rate of seedlings is much higher than that of farmers relying on their own experience to grow corn. Therefore, this has great reference significance for the innovation and entrepreneurship development of college teachers and students in food security at this stage.
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Affiliation(s)
- Guan Haojie
- School of Economics and Trade, Henan University of Technology, Zhengzhou, China
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Zoz F, Guyot S, Grandvalet C, Ragon M, Lesniewska E, Dupont S, Firmesse O, Carpentier B, Beney L. Management of Listeria monocytogenes on Surfaces via Relative Air Humidity: Key Role of Cell Envelope. Foods 2021; 10:foods10092002. [PMID: 34574112 PMCID: PMC8468791 DOI: 10.3390/foods10092002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 08/20/2021] [Accepted: 08/24/2021] [Indexed: 12/25/2022] Open
Abstract
Although relative air humidity (RH) strongly influences microbial survival, its use for fighting surface pathogens in the food industry has been inadequately considered. We asked whether RH control could destroy Listeria monocytogenes EGDe by envelope damage. The impact of dehydration in phosphate-buffered saline (PBS) at 75%, 68%, 43% and 11% RH on the bacterial envelope was investigated using flow cytometry and atomic force microscopy. Changes after rehydration in the protein secondary structure and peptidoglycan were investigated by infrared spectroscopy. Complementary cultivability measurements were performed by running dehydration–rehydration with combinations of NaCl (3–0.01%), distilled water, city water and PBS. The main results show that cell membrane permeability and cell envelope were greatly altered during dehydration in PBS at 68% RH followed by rapid rehydration. This damage led cells to recover only 67% of their initial volume after rehydration. Moreover, the most efficient way to destroy cells was dehydration and rehydration in city water. Our study indicates that rehydration of dried, sullied foods on surfaces may improve current cleaning procedures in the food industry.
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Affiliation(s)
- Fiona Zoz
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; (F.Z.); (C.G.); (M.R.); (S.D.); (L.B.)
- Mérieux NutriSciences–70 Mail Marcel Cachin, F-38600 Fontaine, France
| | - Stéphane Guyot
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; (F.Z.); (C.G.); (M.R.); (S.D.); (L.B.)
- Correspondence: ; Tel.: +33-3-8077-2387
| | - Cosette Grandvalet
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; (F.Z.); (C.G.); (M.R.); (S.D.); (L.B.)
| | - Mélanie Ragon
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; (F.Z.); (C.G.); (M.R.); (S.D.); (L.B.)
| | - Eric Lesniewska
- ICB UMR CNRS 6303, Université de Bourgogne Franche-Comté, F-21078 Dijon, France;
| | - Sébastien Dupont
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; (F.Z.); (C.G.); (M.R.); (S.D.); (L.B.)
| | - Olivier Firmesse
- Laboratory for Food Safety, French Agency for Food, Environmental and Occupational Health & Safety (ANSES), Université Paris-Est, F-94700 Maisons-Alfort, France; (O.F.); (B.C.)
| | - Brigitte Carpentier
- Laboratory for Food Safety, French Agency for Food, Environmental and Occupational Health & Safety (ANSES), Université Paris-Est, F-94700 Maisons-Alfort, France; (O.F.); (B.C.)
| | - Laurent Beney
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; (F.Z.); (C.G.); (M.R.); (S.D.); (L.B.)
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Luu P, Chhetri VS, Janes ME, King JM, Adhikari A. Efficacy of gaseous chlorine dioxide in reducing Salmonella enterica, E. coli O157:H7, and Listeria monocytogenes on strawberries and blueberries. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110906] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Xie J, Liao B, Zhu H, Yu Y, Tang RY. Synthesis of novel 2-methyl-3-furyl sulfide flavor derivatives as efficient preservatives. RSC Adv 2021; 11:25639-25645. [PMID: 35478926 PMCID: PMC9037019 DOI: 10.1039/d1ra04207f] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Accepted: 07/17/2021] [Indexed: 12/19/2022] Open
Abstract
Foodborne microbial infestation seriously threatens food security, and the development of low-risk food preservatives is highly needed in food production. For discovering novel flavor molecules with antiseptic function, novel 2-methyl-3-furyl sulfide flavor derivatives were synthesized and evaluated. A wide range of 2-methyl-3-furyl sulfide derivatives were synthesized by reactions of 2-methyl-3-furyl disulfide with cyclic ethers, amides, ketones, and epoxides. All of these compounds have special aroma characteristics and low aroma thresholds. The antimicrobial activity of these compounds against test foodborne bacterial or fungal strains (Escherichia coli, Bacillus subtilis, Staphylococcus aureus, Salmonella paratyphi, Listeria monocytogenes, Vibrio parahemolyticus, Penicillium italicum, Aspergillus niger, Mucor racemosus, Rhizopus oryzae) was examined. It was found that fifteen compounds (3a, 3b, 3d, 3e, 3f, 3g, 3h, 3i, 3j, 3k, 3l, 3m, 5a, 5b, 5f) have antimicrobial activity against different foodborne bacterial or fungal strains. Significantly, the antimicrobial activity of the flavor compounds (3b, 3d, 3e, 3i, 3j, 3l, 3m) is better than that of the control group (penicillin, amphotericin B and thiram), and they are promising preservatives for food production. Foodborne microbial infestation seriously threatens food security, and the development of low-risk food preservatives is highly needed in food production.![]()
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Affiliation(s)
- Jinxin Xie
- Department of Applied Chemistry
- College of Materials and Energy
- South China Agricultural University
- Guangzhou 510642
- China
| | - Benjian Liao
- Department of Applied Chemistry
- College of Materials and Energy
- South China Agricultural University
- Guangzhou 510642
- China
| | - Hui Zhu
- Boton Flavors & Fragrances Co. Ltd
- Dongguan 523000
- China
| | - Yongfei Yu
- Boton Flavors & Fragrances Co. Ltd
- Dongguan 523000
- China
| | - Ri-Yuan Tang
- Department of Applied Chemistry
- College of Materials and Energy
- South China Agricultural University
- Guangzhou 510642
- China
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