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Combined effects of intermittent radio frequency heating with cinnamon oil vapor on microbial control and quality changes of alfalfa seeds. Int J Food Microbiol 2022; 367:109586. [DOI: 10.1016/j.ijfoodmicro.2022.109586] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 01/25/2022] [Accepted: 02/12/2022] [Indexed: 12/18/2022]
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2
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Xu Y, Li R, Li K, Yu J, Bai J, Wang S. Inactivation of inoculated Salmonella and natural microflora on two kinds of edible seeds by radio frequency heating combined with cinnamon oil vapor. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112603] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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3
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Farber JM, Zwietering M, Wiedmann M, Schaffner D, Hedberg CW, Harrison MA, Hartnett E, Chapman B, Donnelly CW, Goodburn KE, Gummalla S. Alternative approaches to the risk management of Listeria monocytogenes in low risk foods. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107601] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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4
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Zhou J, Wang T, Xie X. Locally Enhanced Electric Field Treatment (LEEFT) Promotes the Performance of Ozonation for Bacteria Inactivation by Disrupting the Cell Membrane. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2020; 54:14017-14025. [PMID: 32940462 DOI: 10.1021/acs.est.0c03968] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The adoption of ozonation for water disinfection is hindered by its high ozone demand and the resulting high cost. Electric field treatment inactivates bacteria by physically disrupting the integrity of the cell membrane. Assisted by nanowire-modified electrodes, locally enhanced electric field treatment (LEEFT) reduces the required voltage to several volts to induce sufficient electric field strength for efficient bacteria inactivation. In this study, the LEEFT is applied as a pretreatment of ozonation for bacteria inactivation. Our results show that a low-voltage (<0.4 V) LEEFT has no obvious effect on the following ozonation, but a higher-voltage (0.6-1.2 V) LEEFT significantly enhances the ozone inactivation. After the LEEFT, a large number of viable cells with impaired cell membranes are observed, shown by both selective plate count and staining methods. The mechanism inducing the enhancement is explained by the initially reparable pores generated by LEEFT that cannot recover in the subsequent ozonation and the greater intracellular diffusion of ozone after the membrane disruption induced by LEEFT. The application of LEEFT as a pretreatment process is beneficial to reduce the ozone dosage and disinfection by-product formation with a broader inactivation spectrum, which facilitates the application of ozonation in primary water disinfection.
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Affiliation(s)
- Jianfeng Zhou
- School of Civil and Environmental Engineering, Georgia Institute of Technology, Atlanta, Georgia 30332, United States
| | - Ting Wang
- School of Civil and Environmental Engineering, Georgia Institute of Technology, Atlanta, Georgia 30332, United States
| | - Xing Xie
- School of Civil and Environmental Engineering, Georgia Institute of Technology, Atlanta, Georgia 30332, United States
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5
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Ballash GA, Lee S, Mollenkopf DF, Mathys DA, Albers AL, Sechrist E, Feicht SM, Van Balen Rubio JC, Sullivan SMP, Lee J, Wittum TE. Pulsed electric field application reduces carbapenem- and colistin-resistant microbiota and bla KPC spread in urban wastewater. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2020; 265:110529. [PMID: 32421557 DOI: 10.1016/j.jenvman.2020.110529] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Revised: 03/24/2020] [Accepted: 03/28/2020] [Indexed: 06/11/2023]
Abstract
Wastewater flows from metropolitan areas, especially those with healthcare inputs, can serve as transport reservoirs for the dissemination of clinically-relevant antimicrobial resistant bacteria (ARB) such as carbapenem- (CR) and colistin-resistant (CoR) strains. Pulsed electric field (PEF) is an emerging wastewater management tool for reducing bacterial loads without generating environmentally harmful byproducts, but it's ability to reduce ARB and their genetic determinants is not well reported. We collected 86, 10-L raw wastewater influent samples from a large metropolitan wastewater treatment plant in Columbus, Ohio and subjected them to low (34 kV cm-1 for 67 μsec) and high (36 kV cm-1 for 89 μsec) PEF treatment. We quantified the PEF effectiveness by measuring concentrations of total coliform bacteria, CR and CoR bacteria, and the epidemic carbapenemase gene, blaKPC, before and after PEF treatment. Utilizing marginal linear regression models with generalized estimating equations, we observed that low and high PEF treatment resulted in a 1.94 (95% CI 2.06-1.81; P < 0.001) and 2.32 (95% CI 2.46-2.18; P < 0.001) log reduction of total coliform bacteria concentrations, respectively. Low and high PEF treatment produced similar log reductions between CR E. coli (2.01 (95% CI 2.15-1.86; P < 0.001); 2.14 (95% CI: 5.30-4.61; P < 0.001)) and CR Enterobacteriaceae concentrations (1.55 (95% CI 1.70-1.41; P < 0.001); 1.86 (95% CI 2.05-1.68; P < 0.001)), and resulted in a 1.15 log (95% CI 1.38-0.93, P < 0.001) and 1.28 log (95% CI 1.54-1.03, P < 0.001) reduction of absolute blaKPC concentrations. Log CoR E. coli concentrations were reduced by 2.47 (95% CI 2.78-2.15; P < 0.001) and 2.52 (95% CI 2.91-2.15; P < 0.001) and CoR Enterobacteriaceae by 2.24 (95% CI 2.52-1.95; P < 0.001) and 2.50 (95% CI 2.89-2.11; P < 0.001) following low and high PEF application. PEF can be applied for wastewater management as an independent treatment method, particularly at critical control points, such as an on-site management of wastewater from hospitals or other healthcare facilities, or in series with other conventional methods to reduce total bacterial loads and concentrations of clinically-relevant ARB.
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Affiliation(s)
- Gregory A Ballash
- Department of Veterinary Preventive Medicine, College of Veterinary Medicine, The Ohio State University, Columbus, OH, 43210, USA
| | - Seungjun Lee
- Division of Environmental Health Sciences, College of Public Health, The Ohio State University, Columbus, OH, 43210, USA
| | - Dixie F Mollenkopf
- Department of Veterinary Preventive Medicine, College of Veterinary Medicine, The Ohio State University, Columbus, OH, 43210, USA
| | - Dimitria A Mathys
- Department of Veterinary Preventive Medicine, College of Veterinary Medicine, The Ohio State University, Columbus, OH, 43210, USA
| | - Amy L Albers
- Department of Veterinary Preventive Medicine, College of Veterinary Medicine, The Ohio State University, Columbus, OH, 43210, USA
| | - Emily Sechrist
- Department of Veterinary Preventive Medicine, College of Veterinary Medicine, The Ohio State University, Columbus, OH, 43210, USA
| | - Sydnee M Feicht
- Department of Veterinary Preventive Medicine, College of Veterinary Medicine, The Ohio State University, Columbus, OH, 43210, USA
| | - Joanny C Van Balen Rubio
- Department of Veterinary Preventive Medicine, College of Veterinary Medicine, The Ohio State University, Columbus, OH, 43210, USA
| | - S Mažeika P Sullivan
- Schiermeier Olentangy River Wetland Research Park, School of Environment and Natural Resources, College of Food Agricultural and Environmental Sciences, The Ohio State University, Columbus, OH, 43202, USA
| | - Jiyoung Lee
- Division of Environmental Health Sciences, College of Public Health, The Ohio State University, Columbus, OH, 43210, USA; Department of Food Science & Technology, College of Food Agricultural and Environmental Sciences, The Ohio State University, Columbus, OH, 43210, USA
| | - Thomas E Wittum
- Department of Veterinary Preventive Medicine, College of Veterinary Medicine, The Ohio State University, Columbus, OH, 43210, USA.
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Zhang H, Tikekar RV, Ding Q, Gilbert AR, Wimsatt ST. Inactivation of foodborne pathogens by the synergistic combinations of food processing technologies and food-grade compounds. Compr Rev Food Sci Food Saf 2020; 19:2110-2138. [PMID: 33337103 DOI: 10.1111/1541-4337.12582] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Revised: 04/23/2020] [Accepted: 05/12/2020] [Indexed: 12/15/2022]
Abstract
There is a need to develop food processing technologies with enhanced antimicrobial capacity against foodborne pathogens. While considering the challenges of adequate inactivation of pathogenic microorganisms in different food matrices, the emerging technologies are also expected to be sustainable and have a minimum impact on food quality and nutrients. Synergistic combinations of food processing technologies and food-grade compounds have a great potential to address these needs. During these combined treatments, food processes directly or indirectly interact with added chemicals, intensifying the overall antimicrobial effect. This review provides an overview of the combinations of different thermal or nonthermal processes with a variety of food-grade compounds that show synergistic antimicrobial effect against pathogenic microorganisms in foods and model systems. Further, we summarize the underlying mechanisms for representative combined treatments that are responsible for the enhanced microbial inactivation. Finally, regulatory issues and challenges for further development and technical transfer of these new approaches at the industrial level are also discussed.
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Affiliation(s)
- Hongchao Zhang
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
| | - Rohan V Tikekar
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
| | - Qiao Ding
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
| | - Andrea R Gilbert
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
| | - Stratton T Wimsatt
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
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Bucur FI, Grigore-Gurgu L, Crauwels P, Riedel CU, Nicolau AI. Resistance of Listeria monocytogenes to Stress Conditions Encountered in Food and Food Processing Environments. Front Microbiol 2018; 9:2700. [PMID: 30555426 PMCID: PMC6282059 DOI: 10.3389/fmicb.2018.02700] [Citation(s) in RCA: 143] [Impact Index Per Article: 23.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Accepted: 10/23/2018] [Indexed: 12/17/2022] Open
Abstract
Listeria monocytogenes is a human food-borne facultative intracellular pathogen that is resistant to a wide range of stress conditions. As a consequence, L. monocytogenes is extremely difficult to control along the entire food chain from production to storage and consumption. Frequent and recent outbreaks of L. monocytogenes infections illustrate that current measures of decontamination and preservation are suboptimal to control L. monocytogenes in food. In order to develop efficient measures to prevent contamination during processing and control growth during storage of food it is crucial to understand the mechanisms utilized by L. monocytogenes to tolerate the stress conditions in food matrices and food processing environments. Food-related stress conditions encountered by L. monocytogenes along the food chain are acidity, oxidative and osmotic stress, low or high temperatures, presence of bacteriocins and other preserving additives, and stresses as a consequence of applying alternative decontamination and preservation technologies such high hydrostatic pressure, pulsed and continuous UV light, pulsed electric fields (PEF). This review is aimed at providing a summary of the current knowledge on the response of L. monocytogenes toward these stresses and the mechanisms of stress resistance employed by this important food-borne bacterium. Circumstances when L. monocytogenes cells become more sensitive or more resistant are mentioned and existence of a cross-resistance when multiple stresses are present is pointed out.
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Affiliation(s)
- Florentina Ionela Bucur
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Leontina Grigore-Gurgu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Peter Crauwels
- Institute of Microbiology and Biotechnology, Ulm University, Ulm, Germany
| | | | - Anca Ioana Nicolau
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
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8
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Micciche AC, Feye KM, Rubinelli PM, Wages JA, Knueven CJ, Ricke SC. The Implementation and Food Safety Issues Associated With Poultry Processing Reuse Water for Conventional Poultry Production Systems in the United States. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2018. [DOI: 10.3389/fsufs.2018.00070] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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9
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Wang PL, Tachi Y, Masuno K, Okusa N, Imamura Y. The Effect of Ozone Gel on Bone Matrix Production by Human Osteosarcoma Cell Line Saos-2. J HARD TISSUE BIOL 2018. [DOI: 10.2485/jhtb.27.195] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Pao-Li Wang
- Department of Innovation in Dental Education, Osaka Dental University
| | - Yoichi Tachi
- Laboratory of Nutritional Physiology, Tokyo Kasei University
| | - Kazuya Masuno
- Department of Innovation in Dental Education, Osaka Dental University
| | - Nobutaka Okusa
- Department of Forensic Dentistry, Osaka Dental University
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Wang PL, Tachi Y, Masuno K, Okusa N, Imamura Y. The Study of Ozone Ointment on Human Gingival Fibroblasts Cell Proliferation Ability and Anti-Inflammatory. J HARD TISSUE BIOL 2018. [DOI: 10.2485/jhtb.27.209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Pao-Li Wang
- Department of Innovation in Dental Education, Osaka Dental University
| | - Yoichi Tachi
- Laboratory of Nutritional Physiology, Tokyo Kasei University
| | - Kazuya Masuno
- Department of Innovation in Dental Education, Osaka Dental University
| | - Nobutaka Okusa
- Department of Forensic Dentistry, Osaka Dental University
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Hayakumo S, Arakawa S, Takahashi M, Kondo K, Mano Y, Izumi Y. Effects of ozone nano-bubble water on periodontopathic bacteria and oral cells - in vitro studies. SCIENCE AND TECHNOLOGY OF ADVANCED MATERIALS 2014; 15:055003. [PMID: 27877715 PMCID: PMC5099676 DOI: 10.1088/1468-6996/15/5/055003] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/17/2014] [Accepted: 08/13/2014] [Indexed: 06/06/2023]
Abstract
The aims of the present study were to evaluate the bactericidal activity of a new antiseptic agent, ozone nano-bubble water (NBW3), against periodontopathogenic bacteria and to assess the cytotoxicity of NBW3 against human oral cells. The bactericidal activities of NBW3 against representative periodontopathogenic bacteria, Porphyromonas gingivalis (P. gingivalis) and Aggregatibacter actinomycetemcomitans (A. actinomycetemcomitans) were evaluated using in vitro time-kill assays. The cytotoxicity of NBW3 was evaluated using three-dimensional human buccal and gingival tissue models. The numbers of colony forming units (CFUs)/mL of P. gingivalis and A. actinomycetemcomitans exposed to NBW3 dropped to below the lower limit of detection (<10 CFUs mL-1) after only 0.5 min of exposure. There were only minor decreases in the viability of oral tissue cells after 24 h of exposure to NBW3. These results suggest that NBW3 possesses potent bactericidal activity against representative periodontopathogenic bacteria and is not cytotoxic to cells of human oral tissues. The use of NBW3 as an adjunct to periodontal therapy would be promising.
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Affiliation(s)
- Sae Hayakumo
- Department of Periodontology, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, 1-5-45 Yushima, Bunkyo-ku, Tokyo, 113-8510, Japan
| | - Shinichi Arakawa
- Department of Lifetime Oral Health Care Science, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, 1-5-45 Yushima, Bunkyo-ku, Tokyo, 113-8510, Japan
| | - Masayoshi Takahashi
- National Institute of Advanced Industrial Science and Technology (AIST), 16-1 Onogawa, Tsukuba, Ibaraki, 305-8569, Japan
| | - Keiko Kondo
- Department of Lifetime Oral Health Care Science, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, 1-5-45 Yushima, Bunkyo-ku, Tokyo, 113-8510, Japan
| | - Yoshihiro Mano
- Hyperbaric Medical Center, Hospital of Medicine, Tokyo Medical and Dental University, 1-5-45 Yushima, Bunkyo-ku, Tokyo, 113-8510, Japan
| | - Yuichi Izumi
- Department of Periodontology, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, 1-5-45 Yushima, Bunkyo-ku, Tokyo, 113-8510, Japan
- Global Center of Excellence (GCOE) Program, Tokyo Medical and Dental University, 1-5-45 Yushima, Bunkyo-ku, Tokyo, 113-8510, Japan
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12
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Clinical and microbiological effects of ozone nano-bubble water irrigation as an adjunct to mechanical subgingival debridement in periodontitis patients in a randomized controlled trial. Clin Oral Investig 2012; 17:379-88. [DOI: 10.1007/s00784-012-0711-7] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2011] [Accepted: 03/04/2012] [Indexed: 01/18/2023]
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13
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Mukhopadhyay S, Ramaswamy R. Application of emerging technologies to control Salmonella in foods: A review. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.05.016] [Citation(s) in RCA: 79] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Ngadi MO, Latheef MB, Kassama L. Emerging technologies for microbial control in food processing. FOOD ENGINEERING SERIES 2012. [DOI: 10.1007/978-1-4614-1587-9_14] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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15
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Bae YM, Lee SY. Inhibitory effects of UV treatment and a combination of UV and dry heat against pathogens on stainless steel and polypropylene surfaces. J Food Sci 2011; 77:M61-4. [PMID: 22132742 DOI: 10.1111/j.1750-3841.2011.02476.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Pathogens that contaminate the surfaces of food utensils may contribute to the occurrence of foodborne disease outbreaks. We investigated the efficacy of UV treatment combined with dry heat (50 °C) for inhibiting 5 foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Pseudomonas aeruginosa, Listeria monocytogenes, and Staphylococcus aureus) on stainless steel and polypropylene surfaces in this study. We inoculated substrates with each of the 5 foodborne pathogens cultured on agar surface and then UV treatment alone or a combination of both UV and dry heat (50 °C) was applied for 30 min, 1 h, 2 h, and 3 h. The initial populations of the 5 pathogens before treatment were 8.02 to 9.18 and 8.73 to 9.16 log₁₀ CFU/coupon on the surfaces of stainless steel and polypropylene coupons, respectively. UV treatments for 3 h significantly inhibited S. Typhimurium, L. monocytogenes, and S. aureus on the stainless steel by 3.06, 2.18, and 2.70 log₁₀ CFU/coupon, and S. aureus on the polypropylene by 3.11 log₁₀ CFU/coupon, respectively. The inhibitory effects of the combined UV and dry heat treatment (50 °C) increased as treatment time increased, yielding significant reductions in all samples treated for 3 h, with the exception of S. aureus on polypropylene. The reduction level of E. coli O157:H7 treated for 3 h on the surface of stainless steel and polypropylene treated was approximately 6.00 log₁₀ CFU/coupon. These results indicate that combined UV and dry heat (50 °C) treatments may be effective for controlling microbial contamination on utensils and cooking equipment surfaces as well as in other related environments.
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Affiliation(s)
- Young-Min Bae
- School of Food Science and Technology, Chung-Ang University, Anseong-si, Gyeonggi-do, South Korea
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Huth KC, Quirling M, Lenzke S, Paschos E, Kamereck K, Brand K, Hickel R, Ilie N. Effectiveness of ozone against periodontal pathogenic microorganisms. Eur J Oral Sci 2011; 119:204-10. [DOI: 10.1111/j.1600-0722.2011.00825.x] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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Cao-Hoang L, Dumont F, Marechal PA, Gervais P. Inactivation of Escherichia coli and Lactobacillus plantarum in relation to membrane permeabilization due to rapid chilling followed by cold storage. Arch Microbiol 2010; 192:299-305. [PMID: 20191264 DOI: 10.1007/s00203-010-0555-y] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2009] [Revised: 01/22/2010] [Accepted: 01/28/2010] [Indexed: 10/19/2022]
Abstract
The relationship between membrane permeabilization and loss of viability by chilling depending on the chilling rate was investigated in two bacterial models: one Gram-positive bacterium, Lactobacillus plantarum, and one Gram-negative bacterium, Escherichia coli. Cells were cold shocked slowly (2 degrees C/min) or rapidly (2,000 degrees C/min) from physiological temperature to 0 degrees C and maintained at this temperature for up to 1 week. Loss of membrane integrity was assessed by the uptake of the fluorescent dye propidium iodide (PI). Cell death was found to be strongly dependent on the rate of temperature downshift to 0 degrees C. Prolonged incubation of cells after the chilling emphasized the effect of treatment on the cells, as the amount of cell death increased with the length of exposure to low temperature, particularly when cells were rapidly chilled. More than 5 and 3-log reductions in cell population were obtained with L. plantarum and E. coli after the rapid cold shock followed by 7-day storage, respectively. A correlation between cell inactivation and membrane permeabilization was demonstrated with both bacterial strains. Thus, loss of membrane integrity due to the chilling treatments was directly involved in the inactivation of vegetative bacterial cells.
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Affiliation(s)
- L Cao-Hoang
- Laboratoire de Génie des Procédés Microbiologiques et Alimentaires, AgroSup Dijon, France.
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McKinney J, Williams RC, Boardman GD, Eifert JD, Sumner SS. Dose of UV light required to inactivate Listeria monocytogenes in distilled water, fresh brine, and spent brine. J Food Prot 2009; 72:2144-50. [PMID: 19833038 DOI: 10.4315/0362-028x-72.10.2144] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The purpose of this research was to establish the dose of UV light (253.7 nm) needed to inactivate Listeria monocytogenes in distilled water, fresh brine (9% NaCl), spent brine, and diluted (5, 35, and 55%) spent brine, using uridine as a chemical actinometer. Strains N1-227 (isolated from hot dog batter), N3-031 (isolated from turkey franks), and R2-499 (isolated from meat) were mixed in equal proportions and suspended in each solution prepared so as to contain 10(-4) M uridine. Samples were irradiated in sterile quartz cells for 0, 5, 10, 15, 20, 25, or 30 min. Inactivation was evaluated by serially diluting samples in 0.1% peptone, by surface plating in duplicate onto modified Oxford agar and Trypticase soy agar with yeast extract, and by enrichment in brain heart infusion broth, followed by incubation at 37 degrees C for 24 to 48 h. For dose measurements, the absorbance (262 nm) was measured before and after irradiation. Differences were observed in population estimates depending on the solution (P < or = 0.05). Reductions were as follows from greatest to least: water > fresh brine > 5% spent brine > 35% spent brine > 55% spent brine > undiluted spent brine. UV light did not significantly reduce populations suspended in spent brine solutions. L. monocytogenes decreased to below the detection limit (1 log CFU/ml) at doses greater than 33.2 mJ/cm(2) in water and at doses greater than 10.3 mJ/cm(2) in fresh brine. Knowledge of UV dosing required to control L. monocytogenes in brines similar to those used for ready-to-eat meat processing will aid manufacturers in establishing appropriate food safety interventions for these products.
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Affiliation(s)
- Julie McKinney
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24060, USA.
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Knorr D, Engel KH, Vogel R, Kochte-Clemens B, Eisenbrand G. Statement on the Treatment of Food using a Pulsed Electric Field. Mol Nutr Food Res 2008; 52:1539-42. [DOI: 10.1002/mnfr.200800391] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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20
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Chaidez C, Lopez J, Vidales J, Campo NCD. Efficacy of chlorinated and ozonated water in reducing Salmonella typhimurium attached to tomato surfaces. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2007; 17:311-8. [PMID: 17613094 DOI: 10.1080/09603120701417063] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
The purpose of this study was to compare chlorinated and ozonated water in reducing Salmonella typhimurium inoculated onto fresh ripe tomatoes. Surface-inoculated tomatoes were immersed/sprayed with chlorinated (200 mg l(-1)) and ozonated water (1 and 2 mg l(-1)) under 2 and 100 nefelometric turbidity units (NTU). Contact times were 120 and 30 s for immersing and spraying applications, respectively. Immersing in chlorinated water and low turbidity resulted in the most effective application with 3.61 log(10) bacterial reduction, while 1 and 2 mg l(-1) of ozone reduced 2.32 and 2.53 log(10), respectively. High turbidity and chlorine reduced the bacterial counts by 3.39 log(10), while 1 and 2 mg l(-1) of ozonated water and low turbidity reduced the bacteria by 1.48 and 1.92 log(10), respectively. Spraying chlorinated water reduced bacteria by 3 log(10), and ozonated water at 1 and 2 mg l(-1) reduced counts by 1.84 and 2.40 log(10), respectively. No statistical differences were found between chlorine and ozone (2 mg l(-1)) during spraying applications (p < 0.05). The use of ozonated water both in immersing and spraying applications is suggested when water turbidity remains low.
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Affiliation(s)
- Cristobal Chaidez
- Centro de Investigacion en Alimentacion y Desarrollo, Sinaloa, Mexico.
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22
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Huth KC, Jakob FM, Saugel B, Cappello C, Paschos E, Hollweck R, Hickel R, Brand K. Effect of ozone on oral cells compared with established antimicrobials. Eur J Oral Sci 2006; 114:435-40. [PMID: 17026511 DOI: 10.1111/j.1600-0722.2006.00390.x] [Citation(s) in RCA: 88] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Ozone has been proposed as an alternative antiseptic agent in dentistry based on reports of its antimicrobial effects in both gaseous and aqueous forms. This study investigated whether gaseous ozone (4 x 10(6) microg m(-3)) and aqueous ozone (1.25-20 microg ml(-1)) exert any cytotoxic effects on human oral epithelial (BHY) cells and gingival fibroblast (HGF-1) cells compared with established antiseptics [chlorhexidine digluconate (CHX) 2%, 0.2%; sodium hypochlorite (NaOCl) 5.25%, 2.25%; hydrogen peroxide (H(2)O(2)) 3%], over a time of 1 min, and compared with the antibiotic, metronidazole, over 24 h. Cell counts, metabolic activity, Sp-1 binding, actin levels, and apoptosis were evaluated. Ozone gas was found to have toxic effects on both cell types. Essentially no cytotoxic signs were observed for aqueous ozone. CHX (2%, 0.2%) was highly toxic to BHY cells, and slightly (2%) and non-toxic (0.2%) to HGF-1 cells. NaOCl and H(2)O(2) resulted in markedly reduced cell viability (BHY, HGF-1), whereas metronidazole displayed mild toxicity only to BHY cells. Taken together, aqueous ozone revealed the highest level of biocompatibility of the tested antiseptics.
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Affiliation(s)
- Karin C Huth
- Department of Restorative Dentistry and Periodontology, Ludwig-Maximilians-University, Munich, Germany.
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Selma MV, Beltrán D, Chacón-Vera E, Gil MI. Effect of ozone on the inactivation of Yersinia enterocolitica and the reduction of natural flora on potatoes. J Food Prot 2006; 69:2357-63. [PMID: 17066913 DOI: 10.4315/0362-028x-69.10.2357] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Fresh vegetables contaminated with Yersinia enterocolitica have been implicated in foodborne disease outbreaks. Surfaces of vegetables can become contaminated with pathogenic microorganisms through contact with soil, irrigation water, fertilizers, equipment, humans, and animals. One approach to reduce this contamination is to treat fresh produce with sanitizers. In this study, the ability of ozone to inactivate Y. enterocolitica inoculated in water and on potato surfaces was evaluated. Furthermore, the efficacy of ozone in reducing natural flora on whole potato was determined. Total aerobic mesophilic and psychrotrophic bacteria, total coliforms, and Listeria monocytogenes were enumerated. Finally, several disinfection kinetic models were considered to predict Y. enterocolitica inactivation with ozone. Treatments with ozone (1.4 and 1.9 ppm) for 1 min decreased the Y. enterocolitica population in water by 4.6 and 6.2 log CFU ml(-1), respectively. Furthermore, ozonated water (5 ppm) for 1 min decreased Y. enterocolitica and L. monocytogenes from potato surfaces by 1.6 and 0.8 log CFU g(-1), respectively. Therefore, ozone can be an effective treatment for disinfection of wash water and for reduction of potato surface contamination.
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Affiliation(s)
- María Victoria Selma
- Research Group on Quality, Safety and Bioactivity of Plant Foods, Food Science and Technology Department, CEBAS-CSIC, P.O. Box 164, Espinardo, Murcia E-30100, Spain
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Bazhal M, Ngadi M, Raghavan G, Smith J. Inactivation of Escherichia coli O157:H7 in liquid whole egg using combined pulsed electric field and thermal treatments. Lebensm Wiss Technol 2006. [DOI: 10.1016/j.lwt.2005.02.013] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Pagán R, Mañas P. Fundamental Aspects of Microbial Membrane Electroporation. PULSED ELECTRIC FIELDS TECHNOLOGY FOR THE FOOD INDUSTRY 2006. [DOI: 10.1007/978-0-387-31122-7_3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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26
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García D, Gómez N, Mañas P, Condón S, Raso J, Pagán R. Occurrence of sublethal injury after pulsed electric fields depending on the micro-organism, the treatment medium ph and the intensity of the treatment investigated. J Appl Microbiol 2005; 99:94-104. [PMID: 15960669 DOI: 10.1111/j.1365-2672.2005.02611.x] [Citation(s) in RCA: 101] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
AIMS The objective was to investigate the occurrence of sublethal injury after pulsed electric field (PEF) depending on the treatment time, the electric field strength and the pH of the treatment media in two Gram-positive (Bacillus subtilis ssp. niger, Listeria monocytogenes) and six Gram-negative (Escherichia coli, Escherichia coli O157:H7, Pseudomonas aeruginosa, Salmonella serotype Senftenberg 775W, Salmonella serotype Typhimurium, Yersinia enterocolitica) bacterial strains. METHODS AND RESULTS A characteristic behaviour was observed for the Gram-positive and Gram-negative bacteria studied. Whereas Gram-positive bacteria showed a higher PEF resistance at pH 7.0, the Gram-negative were more resistant at pH 4.0. In these conditions, in which bacteria showed their maximum resistance, a large proportion of sublethally injured cells were detected. In most cases, the longer the treatment time and the higher the electric field applied, the greater the proportion of sublethally injured cells that were detected. No sublethal injury was detected when Gram-positive bacteria were treated at pH 4.0 and Gram-negative at pH 7.0. CONCLUSIONS Sublethal injury was detected after PEF so, bacterial inactivation by PEF is not an 'all or nothing' event. SIGNIFICANCE AND IMPACT OF THE STUDY This work could be useful for improving food preservation by PEF.
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Affiliation(s)
- D García
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Zaragoza, Spain
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Rodriguez-Romo LA, Yousef AE. Inactivation of Salmonella enterica serovar Enteritidis on shell eggs by ozone and UV radiation. J Food Prot 2005; 68:711-7. [PMID: 15830660 DOI: 10.4315/0362-028x-68.4.711] [Citation(s) in RCA: 79] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The presence of Salmonella enterica serovar Enteritidis in shell eggs has serious public health implications. Several treatments have been developed to control Salmonella on eggs with mixed results. Currently, there is a need for time-saving, economical, and effective egg sanitization treatments. In this study, shell eggs externally contaminated with Salmonella (8.0 x 10(5) to 4.0 x 10(6) CFU/g of eggshell) were treated with gaseous ozone (O3) at 0 to 15 lb/in2 gauge for 0 to 20 min. In other experiments, contaminated shell eggs were exposed to UV radiation at 100 to 2,500 microW/cm2 for 0 to 5 min. Treatment combination included exposing contaminated eggs to UV (1,500 to 2,500 microW/cm2) for 1 min, followed by ozone at 5 lb/in2 gauge for 1 min. Eggs that were (i) noncontaminated and untreated, (ii) contaminated and untreated, and (iii) contaminated and treated with air were used as controls. Results indicated that treating shell eggs with ozone or UV, separately or in combination, significantly (P < 0.05) reduced Salmonella on shell eggs. For example, contaminated eggs treated with ozone at 4 to 8 degrees C and 15 lb/in2 gauge for 10 min or with UV (1,500 to 2,500 microW/cm2) at 22 to 25 degrees C for 5 min produced 5.9- or 4.3-log microbial reductions or more, respectively, when compared with contaminated untreated controls. Combinations including UV followed by ozone treatment resulted in synergistic inactivation of Salmonella by 4.6 log units or more in about 2 min of total treatment time. Salmonella was effectively inactivated on shell eggs in a short time and at low temperature with the use of a combination of UV radiation and ozone.
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Affiliation(s)
- Luis A Rodriguez-Romo
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210, USA
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Aronsson K, Borch E, Stenlöf B, Rönner U. Growth of pulsed electric field exposed Escherichia coli in relation to inactivation and environmental factors. Int J Food Microbiol 2004; 93:1-10. [PMID: 15135578 DOI: 10.1016/s0168-1605(03)00071-0] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2002] [Revised: 12/05/2002] [Accepted: 01/08/2003] [Indexed: 11/21/2022]
Abstract
Pulsed electric fields (PEF) have been proven to inactivate microorganisms during nonthermal conditions and have the potential to replace thermal processing as a method for food preservation. However, there is a need to understand the recovery and growth of survivors and potentially injured microorganisms following PEF processing. The purpose of this investigation was to study the growth of Escherichia coli at 10 degrees C following exposure to electrical field strengths (15, 22.5 and 30 kV/cm) in relation to inactivation and the amount of potentially sublethally injured cells. One medium was used as both a treatment medium and an incubation medium, to study the influence of environmental factors on the inactivation and the growth of the surviving population. The pH (5.0, 6.0 and 7.0) and water activity (1.00, 0.985 and 0.97) of the medium was varied by adding HCl and glycerol, respectively. Growth was followed continuously by measuring the optical density. The time-to-detection (td) and the maximum specific growth rate (micromax) were calculated from these data. Results showed that the PEF process did not cause any obvious sublethal injury to the E. coli cells. The number of survivors was a consequence of the combination of electrical field strength and environmental factors, with pH being the most prominent. Interestingly, the micromax of subsequent growth was influenced by the applied electrical field strength during the process, with an increased micromax at more intense electrical field strengths. In addition, the micromax was also influenced by the pH and water activity. The td, which could theoretically be considered as an increase in shelf life, was found to depend on a complex correlation between electrical field strength, pH and water activity. That could be explained by the fact that the td is a combination of the number of survivors, the recovery of sublethal injured cells and the growth rate of the survivors.
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Affiliation(s)
- Kristina Aronsson
- SIK, The Swedish Institute for Food and Biotechnology, Box 5401, 402 29 Göteborg, Sweden
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29
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Rajkowski KT, Rice EW. Effect of alfalfa seed washing on the organic carbon concentration in chlorinated and ozonated water. J Food Prot 2004; 67:813-7. [PMID: 15083737 DOI: 10.4315/0362-028x-67.4.813] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The bioassays assimilable organic carbon (AOC) and coliform growth response are better indexes than biological oxygen demand to determine water quality and water's ability to support the growth of bacteria. Ozonated (5 mg/liter) and chlorinated tap water were used to wash alfalfa seeds for 30 min. After washing in the ozonated tap water, the AOC concentration increased 25-fold, whereas the dissolved ozone decreased to undetectable levels. The AOC levels for the chlorinated water after washing the seeds also increased. These increases are due to ozone's strong oxidizing ability to break down refractory, large-molecular-weight compounds, forming smaller ones, which are readily used as nutrient sources for microorganisms. This same phenomenon was observed when using ozone in the treatment of drinking water. The AOC value increased from 1,176 to 1,758 micrograms C-eq/liter after the reconditioned wastewater was ozonated. When the ozonated wastewater was inoculated with Salmonella serotypes, the cells survived and increased generation times were observed. The increased nutrients would now become more readily available to any pathogenic microorganisms located on alfalfa seed surface as seen with the increase in the inoculated levels of Salmonella in the ozonated wastewater. If the washing process using ozonated water is not followed by the recommended hypochlorite treatment or continually purged with ozone, pathogen growth is still possible.
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Affiliation(s)
- Kathleen T Rajkowski
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
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30
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García D, Gómez N, Condón S, Raso J, Pagán R. Pulsed electric fields cause sublethal injury in Escherichia coli. Lett Appl Microbiol 2003; 36:140-4. [PMID: 12581371 DOI: 10.1046/j.1472-765x.2003.01282.x] [Citation(s) in RCA: 79] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
AIMS The objective was to investigate the occurrence of sublethal injury in Escherichia coli by pulsed electric fields (PEF) at different pH values. METHODS AND RESULTS The occurrence of sublethal injury in PEF-treated E. coli cells depended on the pH of the treatment medium. Whereas a slight sublethal injury was detected at pH 7, 99.95% of survivors were injured when cells were treated at pH 4 for 400 micros at 19 kV. The PEF-injured cells were progressively inactivated by a subsequent holding at pH 4. CONCLUSIONS PEF cause sublethal injury in E. coli. The measurement of sublethal injury using a selective medium plating technique allowed prediction of the number of cells that would be inactivated by subsequent storage in acidic conditions. SIGNIFICANCE AND IMPACT OF THE STUDY This work could be useful for improving food preservation by PEF technology and contributes to the knowledge of the mechanism of microbial inactivation by PEF.
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Affiliation(s)
- D García
- Tecnología de los Alimentos, Facultad de Veterinaria C/Miguel Servet, 177, 50013, Zaragoza, Spain
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Kim JG, Yousef AE, Khadre MA. Ozone and its current and future application in the food industry. ADVANCES IN FOOD AND NUTRITION RESEARCH 2003; 45:167-218. [PMID: 12402681 DOI: 10.1016/s1043-4526(03)45005-5] [Citation(s) in RCA: 161] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
Abstract
The food industry is interested considerably in using ozone to enhance the shelf-life and safety of food products and in exploring new applications of the sanitizer. This interest was recently accompanied by a US governmental approval of ozone for the safe use, in gaseous and aqueous phases, as an antimicrobial agent on food, including meat and poultry. Ozone has a strong microbicidal action against bacteria, fungi, parasites and viruses when these microorganisms are present in low ozone-demand media. Readily available organic constituents in food, however, compete with microorganisms for applied ozone and thus efficacy of the treatment is minimized. Ozone is suitable for washing and sanitizing solid food with intact and smooth surfaces (e.g., fruits and vegetables) and ozone-sanitized fresh produce has recently been introduced in the US market. Use of ozone to sanitize equipment, packaging materials, and processing environment is currently investigated. Efforts to decontaminate bean sprouts and remove biofilm with ozone have not been successful. The antimicrobial efficacy can be enhanced considerably when ozonation is combined with other chemical (e.g., hydrogen peroxide) or physical (e.g., ultraviolet radiation) treatments. Mechanical action is also needed as a means to dislodge microorganisms from the surface of food and expose them to the action of the sanitizer. The food industry also is interested in using ozone to decontaminate processing water and decrease its chemical and biological oxygen demand. This application improves the reusability of processing water and allows for environment-friendly processing operations.
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Affiliation(s)
- Jin-Gab Kim
- Department of Food Science and Technology, Ohio State University, Columbus, OH 43210, USA
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Wade WN, Scouten AJ, McWatters KH, Wick RL, Demirci A, Fett WF, Beuchat LR. Efficacy of ozone in killing Listeria monocytogenes on alfalfa seeds and sprouts and effects on sensory quality of sprouts. J Food Prot 2003; 66:44-51. [PMID: 12540180 DOI: 10.4315/0362-028x-66.1.44] [Citation(s) in RCA: 60] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
A study was done to determine the efficacy of aqueous ozone treatment in killing Listeria monocytogenes on inoculated alfalfa seeds and sprouts. Reductions in populations of naturally occurring aerobic microorganisms on sprouts and changes in the sensory quality of sprouts were also determined. The treatment (10 or 20 min) of seeds in water (4 degrees C) containing an initial concentration of 21.8 +/- 0.1 microg/ml of ozone failed to cause a significant (P < or = 0.05) reduction in populations of L. monocytogenes. The continuous sparging of seeds with ozonated water (initial ozone concentration of 21.3 +/- 0.2 microg/ml) for 20 min significantly reduced the population by 1.48 log10 CFU/g. The treatment (2 min) of inoculated alfalfa sprouts with water containing 5.0 +/- 0.5, 9.0 +/- 0.5, or 23.2 +/- 1.6 microg/ml of ozone resulted in significant (P < or = 0.05) reductions of 0.78, 0.81, and 0.91 log10 CFU/g, respectively, compared to populations detected on sprouts treated with water. Treatments (2 min) with up to 23.3 +/- 1.6 microg/ml of ozone did not significantly (P > 0.05) reduce populations of aerobic naturally occurring microorganisms. The continuous sparging of sprouts with ozonated water for 5 to 20 min caused significant reductions in L. monocytogenes and natural microbiota compared to soaking in water (control) but did not enhance the lethality compared to the sprouts not treated with continuous sparging. The treatment of sprouts with ozonated water (20.0 microg/ml) for 5 or 10 min caused a significant deterioration in the sensory quality during subsequent storage at 4 degrees C for 7 to 11 days. Scanning electron microscopy of uninoculated alfalfa seeds and sprouts showed physical damage, fungal and bacterial growth, and biofilm formation that provide evidence of factors contributing to the difficulty of killing microorganisms by treatment with ozone and other sanitizers.
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Affiliation(s)
- W N Wade
- Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797, USA
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Picart L, Dumay E, Cheftel J. Inactivation of Listeria innocua in dairy fluids by pulsed electric fields: influence of electric parameters and food composition. INNOV FOOD SCI EMERG 2002. [DOI: 10.1016/s1466-8564(02)00055-3] [Citation(s) in RCA: 57] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Khadre MA, Yousef AE. Susceptibility of human rotavirus to ozone, high pressure, and pulsed electric field. J Food Prot 2002; 65:1441-6. [PMID: 12233855 DOI: 10.4315/0362-028x-65.9.1441] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The rotavirus causes a food-transmitted gastroenteritis that affects mainly children. Currently, the food industry is interested in alternative food-processing technologies, but research on the control of food-transmitted viruses by these technologies is limited. In this study, the human rotavirus was cultured on MA104 cells, and suspensions of the virus were prepared and treated with ozone, high pressure, and pulsed electric field (PEF). Virus viability was quantified as 50% tissue culture infectious doses (TCID50) per milliliter. Ozone at 25 microg/ml decreased rotavirus infectivity by 8 to 9 log10 TCID50/ml. High pressure was extremely effective against the rotavirus; treatment with 300 MPa for 2 min at 25 degrees C inactivated approximately 8 log10 TCID50/ml. A small fraction of the virus population, however, remained resistant to pressure treatments of up to 800 MPa for 10 min. Viruses surviving these extreme pressures showed a cytopathic effect different from that of the untreated viruses. The rotavirus was found to be resistant to PEF treatment at 20 to 29 kV/cm, for which no appreciable reductions in virus titer were observed.
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Affiliation(s)
- M A Khadre
- Department of Food Science and Technology, Ohio State University, Columbus 43210, USA
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