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Al-Holy MA, Olaimat AN, Al-Nabulsi AA, Al-Qadiri H, Abughoush MH, Osaili TM, Ayyash M, Alawneh M, Rasco BA. Survival and growth behavior of common foodborne pathogens in falafel paste under different storage temperatures. Int J Food Microbiol 2024; 413:110609. [PMID: 38330783 DOI: 10.1016/j.ijfoodmicro.2024.110609] [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: 08/29/2023] [Revised: 12/19/2023] [Accepted: 01/29/2024] [Indexed: 02/10/2024]
Abstract
Falafel is a popular breakfast food in the Middle East that has been recently involved in several outbreaks of foodborne illnesses. The aim of the study was to explore the growth behavior of Salmonella enterica, Escherichia coli O157:H7, Shigella sonnie, Shigella flexneri, Listeria monocytogenes and Staphylococcus aureus in falafel paste (FP) under different storage temperatures (4, 10, or 24 °C) for 14 days. FP (pH = 6.2, aw = 0.96) was inoculated with 5.0 to 6.0 log CFU/g of each of the pathogens separately. Salmonella spp. significantly declined by 1.5 log at 4 °C but grew significantly by ca. 2 and 4 log at 10 and 24 °C, respectively after 14 days. E. coli O157:H7 significantly increased (4.5 log) in FP when stored under 24 °C and survived at a level of ~105 CFU/g at 10 °C. Comparatively, Sh. sonnie and Sh. flexneri showed a better survival pattern in FP stored under 4 °C and grew (˃ 3 log) after 5 days at 10 and 24 °C. L. monocytogenes was capable of growing by 1.9 and 4.3 log after 14 d days and by 3.9 log after 3 days at 4, 10, or 24 °C, respectively. No significant decline in S. aureus counts at 4 and 10 °C occurred, however, it increased significantly to ˃ 7 log CFU/g at 24 °C. Total mesophilic count and yeast and mold count reached to spoilage levels (˃107 CFU/g) in un-inoculated FP after 1 and 3 days of storage at 24 and 10 °C, respectively. FP could support the growth of common foodborne pathogens and hence it is recommended to utilize natural antimicrobials in FP and keep the product under refrigeration (4 °C) to preclude the growth of vegetative foodborne pathogens.
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Affiliation(s)
- Murad A Al-Holy
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan.
| | - Amin N Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan
| | - Anas A Al-Nabulsi
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Hamzah Al-Qadiri
- Department of Nutrition and Food Technology, School of Agriculture, The University of Jordan, Amman, Jordan
| | - Mahmoud H Abughoush
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan; Science of Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, P.O. Box 64141, Abu Dhabi, United Arab Emirates
| | - Tareq M Osaili
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan; Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, United Arab Emirates
| | - Mutamed Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, United Arab Emirates
| | - Maysa Alawneh
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan
| | - Barbara A Rasco
- College of Agriculture, Life Sciences and Natural Resources, University of Wyoming, Laramie, WY 82071, United States of America
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Karam L, Ghonim F, Dahdah P, Attieh G, Al-Ahmad S, Ghonim S, Osaili T. Beyond Chemical Preservatives: Enhancing the Shelf-Life and Sensory Quality of Ready-to-Eat (RTE) Hummus with Vinegar and Other Natural Antimicrobials. Foods 2023; 12:2947. [PMID: 37569216 PMCID: PMC10418500 DOI: 10.3390/foods12152947] [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: 07/11/2023] [Revised: 07/24/2023] [Accepted: 07/26/2023] [Indexed: 08/13/2023] Open
Abstract
Hummus is a traditional and very popular Mediterranean ready-to-eat (RTE) food, with growing popularity worldwide. However, it has a high water activity and is susceptible to microbial growth and post-process contamination that limit its quality and shelf-life. For this purpose, the present study compared the use of several antimicrobials, alone or in combination, for hummus preservation during storage (4 °C), for up to 45 days. The chemical preservative potassium sorbate 0.09% (S) was evaluated, along with three natural antimicrobials: garlic 1.25% (G); vinegar 5% (V); natamycin 0.002% (N); or their combination: garlic 1.25%-vinegar 5% (GV); vinegar 5%-natamycin 0.002% (VN); garlic 1.25%-natamycin 0.002% (GN); and garlic 1.25%-vinegar 5%-natamycin 0.002% (GVN) to increase the shelf-life of hummus. A thymol and carvacrol mixture 0.2% (O) was also assessed to preserve and develop a new oregano-flavored hummus. All treatments that included vinegar used alone or in combination had significantly higher antimicrobial effectiveness than the other treatments. They achieved 2.2-3.2, 1.8-3.1, and 1.4-2.1 log reductions in total aerobic counts (TAC), Pseudomonas spp., and lactic acid bacteria (LAB), respectively, as compared to the control samples © at day 21. Therefore, the shelf-life of C, S, N, G, GN, and O was around (ca.) 19 days, compared to an extended one of ca. 25 days for V and VN, and ca. 30 days for GV and GVN. Sensory analysis showed the highest acceptability for C, N, S, V, and VN, followed by GV and GVN, and the lowest was for G, GN, and finally O. The findings provide potential alternatives to chemical preservatives, which could be used for natural hummus preservation and shelf-life extension.
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Affiliation(s)
- Layal Karam
- Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha P.O. Box 2713, Qatar
| | - Fatma Ghonim
- Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha P.O. Box 2713, Qatar
| | - Patricia Dahdah
- Department of Food Science and Technology, Faculty of Arts and Sciences, University of Balamand, Al Koura, Tripoli P.O. Box 100, Lebanon
- Department of Agriculture, Section of Agri-Food Biotechnology, University of Sassari, Viale Italia 39/A, 07100 Sassari, Italy
| | - Grace Attieh
- Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha P.O. Box 2713, Qatar
| | - Shama Al-Ahmad
- Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha P.O. Box 2713, Qatar
| | - Salma Ghonim
- Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha P.O. Box 2713, Qatar
| | - Tareq Osaili
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah P.O. Box 27272, United Arab Emirates
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
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Osaili TM, Hasan F, Al-Nabulsi AA, Olaimat AN, Ayyash M, Obaid RS, Holley R. A worldwide review of illness outbreaks involving mixed salads/dressings and factors influencing product safety and shelf life. Food Microbiol 2023; 112:104238. [PMID: 36906321 DOI: 10.1016/j.fm.2023.104238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 09/19/2022] [Accepted: 02/13/2023] [Indexed: 02/22/2023]
Abstract
The trends toward healthy living, vegetarianism, and busy schedules have increased salad popularity. Salads are usually consumed raw without any thermal treatment, and therefore, without proper care they can become major vehicles for foodborne illness outbreaks. This review examines the microbial quality of 'dressed' salads which contain two or more vegetables/fruits and salad dressings. The possible sources of ingredient contamination, recorded illnesses/outbreaks, and overall microbial quality observed worldwide, besides the antimicrobial treatments available are discussed in detail. Noroviruses were most frequently implicated in outbreaks. Salad dressings usually play a positive role in influencing microbial quality. However, this depends on several factors like the type of contaminating microorganism, storage temperature, dressing pH and ingredients, plus the type of salad vegetable. Very limited literature exists on antimicrobial treatments that can be used successfully with salad dressings and 'dressed' salads. The challenge with antimicrobial treatments is to find ones sufficiently broad in spectrum, compatible with produce flavour which can be applied at competitive cost. It is evident that renewed emphasis on prevention of produce contamination at the producer, processor, wholesale and retail levels plus enhanced hygiene vigilance at foodservice will have a major impact on reducing the risk of foodborne illnesses from salads.
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Affiliation(s)
- Tareq M Osaili
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, P.O. Box 27272, Sharjah, United Arab Emirates; Sharjah Institute for Medical Research, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates; Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid, 22110, Jordan.
| | - Fayeza Hasan
- Sharjah Institute for Medical Research, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates
| | - Anas A Al-Nabulsi
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid, 22110, Jordan
| | - Amin N Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa, 13133, Jordan
| | - Mutamed Ayyash
- Department of Food Science, College of Agriculture & Veterinary Medicine, United Arab Emirates University (UAEU), United Arab Emirates
| | - Reyad S Obaid
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, P.O. Box 27272, Sharjah, United Arab Emirates; Sharjah Institute for Medical Research, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates
| | - Richard Holley
- Department of Food Science and Human Nutrition, University of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada
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Quantitative Risk Assessment of Susceptible and Ciprofloxacin-Resistant Salmonella from Retail Pork in Chiang Mai Province in Northern Thailand. Foods 2022; 11:foods11192942. [PMID: 36230018 PMCID: PMC9562186 DOI: 10.3390/foods11192942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 08/26/2022] [Accepted: 09/16/2022] [Indexed: 11/16/2022] Open
Abstract
The adverse human health effects as a result of antimicrobial resistance have been recognized worldwide. Salmonella is a leading cause of foodborne illnesses while antimicrobial resistant (AMR) Salmonella has been isolated from foods of animal origin. The quantitative risk assessment (RA) as part of the guidelines for the risk analysis of foodborne antimicrobial resistance was issued by the Codex Alimentarius Commission more than a decade ago. However, only two risk assessments reported the human health effects of AMR Salmonella in dry-cured pork sausage and pork mince. Therefore, the objective of this study was to quantitatively evaluate the adverse health effects attributable to consuming retail pork contaminated with Salmonella using risk assessment models. The sampling frame covered pork at the fresh market (n = 100) and modern trade where pork is refrigerated (n = 50) in Chiang Mai province in northern Thailand. The predictive microbiology models were used in the steps where data were lacking. Susceptible and quinolone-resistant (QR) Salmonella were determined by antimicrobial susceptibility testing and the presence of AMR genes. The probability of mortality conditional to foodborne illness by susceptible Salmonella was modeled as the hazard characterization of susceptible and QR Salmonella. For QR Salmonella, the probabilistic prevalences from the fresh market and modern trade were 28.4 and 1.9%, respectively; the mean concentrations from the fresh market and modern trade were 346 and 0.02 colony forming units/g, respectively. The probability of illness (PI) and probability of mortality given illness (PMI) from QR Salmonella-contaminated pork at retails in Chiang Mai province were in the range of 2.2 × 10−8–3.1 × 10−4 and 3.9 × 10−10–5.4 × 10−6, respectively, while those from susceptible Salmonella contaminated-pork at retails were in the range 1.8 × 10−4–3.2 × 10−4 and 2.3 × 10−7–4.2 × 10−7, respectively. After 1000 iterations of Monte Carlo simulations of the risk assessment models, the annual mortality rates for QR salmonellosis simulated by the risk assessment models were in the range of 0–32, which is in line with the AMR adverse health effects previously reported. Therefore, the risk assessment models used in both exposure assessment and hazard characterization were applicable to evaluate the adverse health effects of AMR Salmonella spp. in Thailand.
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Khantasup K, Tungwongjulaniam C, Theerawat R, Lamaisri T, Piyalikit K, Nuengjamnong C, Nuanualsuwan S. Cross-sectional risk assessment of zoonotic Streptococcus suis in pork and swine blood in Nakhon Sawan Province in northern Thailand. Zoonoses Public Health 2022; 69:625-634. [PMID: 35504855 DOI: 10.1111/zph.12951] [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: 12/14/2021] [Revised: 04/04/2022] [Accepted: 04/13/2022] [Indexed: 11/29/2022]
Abstract
A cross-sectional study evaluated the risk of zoonotic Streptococcus suis (S. suis) illness from consuming raw pork and swine blood in Nakhon Sawan Province. A four-step risk assessment recommended by the Codex Alimentarius Commission was used to evaluate the risk along the pork supply chain. A total of 480 pork and swine blood samples were collected from the abattoir (n = 120) and retail (n = 360) during December 2020 and January 2021. Streptococcus suis in samples was enumerated using a culture-based technique and then confirmed by the biochemical and molecular technique. Streptococcus suis was serotyped by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Two positive swine blood samples were contaminated with non-zoonotic S. suis serotype 23 at retail. In the case of all negative samples, the deterministic prevalence becomes zero and then the risk could not be estimated. Otherwise, the beta probability distribution was used to describe the probabilistic prevalence, while the maximum likelihood estimator was applied to estimate the upper limit of a probability distribution of concentration. The district averages of probabilistic prevalences of zoonotic S. suis in pork products at abattoir and retail were 9.9% and 4.1%, respectively. The district averages of concentrations of zoonotic S. suis in pork and blood samples from abattoir were 6.8 × 10-3 cfu/g and 6.83 cfu/ml and in pork and blood samples from retail were 2.3 × 10-3 cfu/g and 2.30 cfu/ml, respectively. The overall annual risk estimate per 100,000 population in pork and swine blood from abattoir and retail were 9.8 × 10-11 , 2.2 × 10-6 , 5.4 × 10-13 , and 8.3 × 10-8 . These risk estimates were negligible (<10-6 ) except for the annual risk estimate in swine blood from the abattoir. The results from this cross-sectional risk assessment should prompt the food safety regulator to cautiously sample by taking into account the duration of sampling and sample size.
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Affiliation(s)
- Kannika Khantasup
- Department of Biochemistry and Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok, Thailand.,Center of Excellence for Food and Water Risk Analysis (FAWRA), Department of Veterinary Public Health, Faculty of Veterinary Science, Chulalongkorn University, Bangkok, Thailand
| | | | - Ratana Theerawat
- Department of Disease Control, Ministry of Public Health, Nonthaburi, Thailand
| | - Taweeshock Lamaisri
- Nakhon Sawan Provincial Livestock Office, Department of Livestock Development, Ministry of Agriculture and Cooperatives, Bangkok, Thailand
| | - Kanjarat Piyalikit
- Nakhon Sawan Provincial Livestock Office, Department of Livestock Development, Ministry of Agriculture and Cooperatives, Bangkok, Thailand
| | - Chackrit Nuengjamnong
- Center of Excellence for Food and Water Risk Analysis (FAWRA), Department of Veterinary Public Health, Faculty of Veterinary Science, Chulalongkorn University, Bangkok, Thailand.,Department of Animal Husbandry, Faculty of Veterinary Science, Chulalongkorn University, Bangkok, Thailand
| | - Suphachai Nuanualsuwan
- Center of Excellence for Food and Water Risk Analysis (FAWRA), Department of Veterinary Public Health, Faculty of Veterinary Science, Chulalongkorn University, Bangkok, Thailand.,Department of Veterinary Public Health, Faculty of Veterinary Science, Chulalongkorn University, Bangkok, Thailand
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Smith CJ, Olszewska MA, Diez-Gonzalez F. Selection and application of natural antimicrobials to control Clostridium perfringens in sous-vide chicken breasts inhibition of C. perfringens in sous-vide chicken. Int J Food Microbiol 2021; 347:109193. [PMID: 33836443 DOI: 10.1016/j.ijfoodmicro.2021.109193] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 03/09/2021] [Accepted: 03/24/2021] [Indexed: 12/27/2022]
Abstract
Current consumer preferences for both clean label food ingredients and convenience-based foods has provided a unique opportunity to explore the application of novel natural food preservatives in sous vide products. The anaerobic environment and relatively low thermal processing of the sous vide process creates a favorable environment for the survival, germination, and outgrowth of spore-forming bacterium Clostridium perfringens. The aim of this study was to identify effective novel natural ingredient formulations against C. perfringens and apply them within a vacuum-sealed sous vide chicken model exposed to abusive storage and chilling conditions. Among six commercial vinegar-based formulations, liquid vinegar with citrus extract (CE; 1.0%) and with lemon juice concentrate (LJC; 1.5%) were identified as the most effective at inhibiting three individual C. perfringens strains. Both reduced viable cell counts by 5 log CFU/mL (P < 0.05), whereas reductions in spore counts ranged from 2 to 4 log CFU/mL depending on formulation and concentration used. Once incorporated to chicken meat 1.0% CE and 1.5% LJC before sous-vide cooking, completely inhibited the growth of mixed C. perfringens strains (P < 0.05) during storage for 16 days at 12 and 16 °C. Exponential cooling from 54 to 4 °C was performed for 18 h to imitate abusive storage conditions. CE and LJC at 3.0% inhibited growth and reduced counts by 3.4 and 2.9 log CFU/g compared to respective controls. Treatments CE and LJC could be implemented within the formulation of a sous vide chicken product to provide an effective protection against C. perfringens meeting clean label expectations.
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Affiliation(s)
- Clayton J Smith
- Center for Food Safety, University of Georgia, 1109 Experiment Street, Griffin, GA 30223, USA
| | - Magdalena A Olszewska
- Center for Food Safety, University of Georgia, 1109 Experiment Street, Griffin, GA 30223, USA; Department of Industrial and Food Microbiology, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-726 Olsztyn, Poland.
| | - Francisco Diez-Gonzalez
- Center for Food Safety, University of Georgia, 1109 Experiment Street, Griffin, GA 30223, USA
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Survival and growth of Listeria monocytogenes and Staphylococcus aureus in ready-to-eat Mediterranean vegetable salads: Impact of storage temperature and food matrix. Int J Food Microbiol 2021; 346:109149. [PMID: 33756283 DOI: 10.1016/j.ijfoodmicro.2021.109149] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 02/03/2021] [Accepted: 03/01/2021] [Indexed: 11/22/2022]
Abstract
This study aimed to evaluate the survival or growth behavior of L. monocytogenes and S. aureus in ready-to-eat vegetable salads including Arabic salad (tomato-cucumber salad) with or without 0.5% (w/w) salt and 1% (v/w) lemon juice, tahini salad, coleslaw salad, toum sauce salad (aioli) stored at 4, 10, and 24 °C for 5 d. L. monocytogenes showed greater growth or survival in all types of salads at all temperatures tested. L. monocytogenes grew in Arabic salad without additives at 10 °C and tahini salad at 4 and 10 °C. L. monocytogenes survived all preparation and storage conditions used in the current study and its numbers were detectable in all types of salads tested, and with a maximum reduction of 3.0 log CFU/g, except for toum sauce salad at 24 °C, the cells were not detected using enrichment broth. In addition, S. aureus survived in Arabic salad with or without additives and in tahini salad with a maximum reduction of 2.3 log CFU/g. However, S. aureus numbers sharply decreased in coleslaw and toum sauce salad and at 5 d they reached undetectable levels (≥2 log CFU/g) in coleslaw at 24 °C and in toum sauce at 10 and 24 °C. Addition of lemon juice and salt to Arabic salad significantly reduced the numbers of both pathogens.
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Alves EM, Souza JFD, Oliva Neto PD. Advances in yeast autolysis technology - a faster and safer new bioprocess. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2021. [DOI: 10.1590/1981-6723.24920] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Abstract The yeast autolysis process - an endogenous and irreversible lytic event, which occurs in cells caused by the action of intracellular enzymes, proteases and carbohydrases - is a well-known and an economic process, however, there is a constant risk of serious microbial contamination since there are many nutrients in the broth and this process is slow, favoring the growing of pathogens. The present work comes up with an attempt to accelerate the autolysis of Saccharomyces cerevisiae with focus on the high yield of yeast extract production through a fast, economic and simple technology. The proposed strategy is based on decreasing the pH of the yeast suspension at the beginning of autolysis through an acid shock to activate the cell autolytic system under stressful conditions of temperature and pH. The influence of cell concentration, temperature, time and acid shock at the beginning of the autolysis on yeast extract yields were studied. The best yields of proteins and total solids were observed for autolysis treated with acid shock (H2SO4 10 µL/g of dried yeast and final pH 4.4) at 60 °C (36, 84% of protein and 48, 47% of total solids extracted) and gradual increase of temperature 45 to 60 °C (41.20% of protein and 58.48% of total solids extracted). The shock could increase the speed of the process since the control reached about 30% of extract at 60 °C and the same experiment, however, with acid shock reached more than 43% in 12 h. When considering time in an industrial scale, it could be noted that the time was very important for the productivity as well as avoiding risk of pathogen contamination in autolysis. These results were very relevant for industrial purposes in the production of yeast extract, autolyzed yeast and glucan and mannan.
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Listeria monocytogenes growth kinetics in refrigerated ready-to-eat dips and dip components. PLoS One 2020; 15:e0235472. [PMID: 32603372 PMCID: PMC7326230 DOI: 10.1371/journal.pone.0235472] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Accepted: 06/16/2020] [Indexed: 11/19/2022] Open
Abstract
Refrigerated ready-to-eat (RTE) dips often have pH and water activity combinations conducive to the proliferation of foodborne pathogens, including Listeria monocytogenes. This study conducted product assessments of five refrigerated RTE dips: baba ghanoush, guacamole, hummus, pesto, and tahini, along with individual dip components including avocado, basil, chickpeas, cilantro, eggplant, garlic, and jalapeno pepper. Dips and dip components were inoculated with 2 log CFU/g of L. monocytogenes and stored at 10°C for 28 days. The pathogen was enumerated throughout storage and growth rates were determined using the DMFit program to compute the time required for L. monocytogenes to achieve a 1 log CFU/g increase in population. Survival and growth rates varied significantly between the refrigerated RTE dips and dip components assessed in this study. For dips, L. monocytogenes progressively decreased in baba ghanoush, pesto, and tahini. In contrast, the pathogen proliferated in both hummus and guacamole and the highest growth rate was observed in guacamole (0.34±0.05 log CFU/g per day) resulting in a 1 log CFU/g increase in population in 7.8 days. L. monocytogenes proliferated in all dip components with the exception of eggplant and garlic. The pathogen achieved the highest growth rate in chickpeas (2.22±1.75 log CFU/g per day) resulting in a computed 1 log CFU/g increase in only 0.5 days. Results from this study can aid in understanding how L. monocytogenes behaves in refrigerated RTE dips and dip components and data can be utilized in understanding product formulations and in risk assessments.
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Physicochemical Analysis and Essential Oils Extraction of the Gorse (Ulex europaeus) and French Broom (Genista monspessulana), Two Highly Invasive Species in the Colombian Andes. SUSTAINABILITY 2019. [DOI: 10.3390/su12010057] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Gorse (Ulex europaeus) and French broom (Genista monspessulana) are two highly invasive species that have become a threat to tropical countries, especially in Andean ecosystems. This research focused on providing a physicochemical characterization and essential oils extraction of both species to better understand their potential valorization and guide further environmental management efforts. For this purpose, the following analyses were conducted for both species: higher heat value (HHV), elemental analysis, proximate analysis, thermogravimetric analysis to obtain constituent natural polymers (hemicellulose, cellulose, and lignin), and extraction of essential oils and other interest chemical compounds through supercritical fluids. Ecological closeness was found between the two species mostly regarding HHV, fixed carbon, and volatile matter, which calls for similar potential uses. Both species were also found to be suitable for combustion processes, gasification, extraction of chemical compounds, and use of lignocellulosic content; however, only U. europaeus appeared suitable for activated carbon obtention. Therefore, this work provided relevant data that can be used as preliminary basis to establish strong scientifically-based management and control strategies for these two invasive species. We recommend focusing primarily on thermal processes such as pyrolysis, gasification, or combustion, and also essential oils extractions of acetic acid, dodecanoic acid, anagyrine, amylene hydrate, caulophylline, and maltol in the future.
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Olaimat AN, Al‐Holy MA, Abu Ghoush MH, Abu Hilal HM, Al‐Nabulsi AA, Osaili TM, Rasco BA. Population dynamics ofSalmonellaspp. andShigellaspp. in ready‐to‐eat Mediterranean vegetable salads. J Food Saf 2019. [DOI: 10.1111/jfs.12734] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Amin N. Olaimat
- Department of Clinical Nutrition and DieteticsFaculty of Applied Medical Sciences, The Hashemite University Zarqa Jordan
| | - Murad A. Al‐Holy
- Department of Clinical Nutrition and DieteticsFaculty of Applied Medical Sciences, The Hashemite University Zarqa Jordan
| | - Mahmoud H. Abu Ghoush
- Department of Clinical Nutrition and DieteticsFaculty of Applied Medical Sciences, The Hashemite University Zarqa Jordan
| | - Haneen M. Abu Hilal
- Department of Clinical Nutrition and DieteticsFaculty of Applied Medical Sciences, The Hashemite University Zarqa Jordan
| | - Anas A. Al‐Nabulsi
- Department of Nutrition and Food TechnologyJordan University of Science and Technology Irbid Jordan
| | - Tareq M. Osaili
- Department of Nutrition and Food TechnologyJordan University of Science and Technology Irbid Jordan
- Department of Clinical Nutrition and DieteticsCollege of Health Sciences, University of Sharjah Sharjah United Arab Emirates
| | - Barbara A. Rasco
- College of Agriculture and Natural Resources, University of Wyoming Laramie Wyoming
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Al-Rousan WM, Olaimat AN, Osaili TM, Al-Nabulsi AA, Ajo RY, Holley RA. Use of acetic and citric acids to inhibit Escherichia coli O157:H7, Salmonella Typhimurium and Staphylococcus aureus in tabbouleh salad. Food Microbiol 2018. [DOI: 10.1016/j.fm.2018.01.001] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Control of Salmonella enterica and Listeria monocytogenes in hummus using allyl isothiocyanate. Int J Food Microbiol 2018; 278:73-80. [PMID: 29702318 DOI: 10.1016/j.ijfoodmicro.2018.04.033] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2017] [Revised: 04/18/2018] [Accepted: 04/19/2018] [Indexed: 11/24/2022]
Abstract
Hummus (chickpea dip) is a ready-to-eat product which has been implicated in several foodborne outbreaks and food recalls. This study aimed to screen the antimicrobial activity of allyl isothiocyanate (AITC) against 5 strains of each of Salmonella enterica and Listeria monocytogenes using a disc diffusion method. Additionally, the antimicrobial activity of 0.1-1.5% (v/w) AITC against both pathogens and aerobic bacteria in hummus was also investigated. The inhibition zones of AITC were 8.5-15 and 7.0-8.5 mm against the S. enterica and L. monocytogenes strains, respectively, at 37 °C. S. enterica numbers were reduced by >6 log10 CFU/g in hummus containing ≥0.5% AITC by 3 days at both 4 and 10 °C. While 0.1-0.25% AITC reduced S. enterica by 2.5-5.1 log10 CFU/g at 4 °C or by 4.7-6.0 log10 CFU/g at 10 °C by 10 days. Similarly, L. monocytogenes numbers decreased by >6 log10 CFU/g in hummus with ≥0.5% or ≥1.0% AITC at 4 or 10 °C, respectively, by 3 days. Further, 0.25% AITC significantly reduced L. monocytogenes in hummus by 2.7 and 4.3 log10 CFU/g at 4 and 10 °C, respectively. Moreover, 0.1% AITC reduced L. monocytogenes by 1.8 log10 CFU/g in hummus at 10 °C and inhibited the growth at 4 °C for up to 10 days. The aerobic bacterial count also significantly decreased in un-inoculated hummus treated with 1.0-1.5% AITC at both 4 and 10 °C, while a concentration of 0.25-0.5% AITC inhibited their growth at 4 °C. AITC can be used to reduce the risk of salmonellosis or listeriosis in hummus and extend its shelf-life.
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Tsiraki MI, Yehia HM, Elobeid T, Osaili T, Sakkas H, Savvaidis IN. Viability of and Escherichia coli O157:H7 and Listeria monocytogenes in a delicatessen appetizer (yogurt-based) salad as affected by citrus extract (Citrox ©) and storage temperature. Food Microbiol 2017; 69:11-17. [PMID: 28941891 DOI: 10.1016/j.fm.2017.07.014] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2016] [Revised: 07/17/2017] [Accepted: 07/18/2017] [Indexed: 11/18/2022]
Abstract
The antimicrobial effect of citrus extract (at 1 mL/kg [C1] and 2 mL/kg [C2]) on naturally occurring microbiota and inoculated pathogens (E. coli O157:H7 and L. monocytogenes at ca. 6 log cfu/g) in the traditional Greek yogurt-based salad Tzatziki stored at 4, 10, or 21 °C, was examined. Lactic acid bacteria (LAB) were high (8.0-8.5 log cfu/g) and varied only minimally for both the control (untreated) and the citrus extract-treated salad samples, whereas the higher citrus extract concentration yielded the lowest yeast populations, irrespective of temperature, during the entire storage period. Populations of inoculated E. coli (6 log cfu/g) declined in both untreated and citrus extract-treated samples from day 0-70, 35, and 15 at 4, 10, and 21 °C, respectively. Citrus extract had a significant effect on the survival of the inoculated E. coli O157:H7, with reductions of 2.8-4.8 log cfu/g in the citrus extract-treated samples at the end of the storage period. Our data show that L. monocytogenes survived in both untreated and citrus extract-treated samples during the entire storage period, irrespective of the storage temperature. The higher concentration of citrus extract had a significant effect on the survival of L. monocytogenes in the treated samples, and reductions of 1.5-3.0 logs were noted on final day 70, 35 and 15 at 4, 10 and 21 °C, respectively. The results of our study demonstrated the potential of citrus extract as a natural compound that can control the growth of food-borne pathogenic bacteria, such as E. coli O157:H7 and L. monocytogenes in Tzatziki, a yogurt-based salad.
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Affiliation(s)
- Maria I Tsiraki
- Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
| | - Hany M Yehia
- Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, 11451 Al-Riyadh, Saudi Arabia; Department of Food Science and Nutrition, Faculty of Home Economics, Helwan University, Cairo 11221, Egypt
| | - Tahra Elobeid
- Human Nutrition Department, College of Health Sciences, Qatar University, P.O.Box: 2713, Doha, Qatar
| | - Tareq Osaili
- Department of Clinical Nutrition and Dietetics, Research Institute of Medical and Health Sciences, College of Health Sciences, University of Sharjah, Sharjah, United Arab Emirates; Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Hercules Sakkas
- Department of Microbiology, Faculty of Medicine, School of Health Sciences, University of Ioannina, 45110 Ioannina, Greece
| | - Ioannis N Savvaidis
- Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece.
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Keerthirathne TP, Ross K, Fallowfield H, Whiley H. A Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products. Pathogens 2016; 5:E63. [PMID: 27869756 PMCID: PMC5198163 DOI: 10.3390/pathogens5040063] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2016] [Revised: 10/26/2016] [Accepted: 11/15/2016] [Indexed: 11/16/2022] Open
Abstract
Salmonellosis is one of the main causes of foodborne illnesses worldwide, with outbreaks predominately linked to contamination of eggs and raw egg products, such as mayonnaise. This review explores previous studies that have investigated Salmonella control mechanisms utilized in the production of raw egg mayonnaise and other food products. Apart from the use of pasteurized eggs, the main control mechanism identified is the pH of the raw egg products, which plays an important role in the consistency and stability while affecting the survival of Salmonella spp. However, currently there is no consensus regarding the critical pH limit for the control of Salmonella. The effectiveness of pH as a control mechanism is influenced by the type of acid used, with the effectiveness of lemon juice compared with vinegar highly debated. Additionally, Salmonella susceptibility to pH stresses may also be influenced by storage temperature (in some studies refrigeration temperatures protected Salmonella spp. from acidulants) and is further complicated by the development of Salmonella cross-tolerance-induced responses, pH homeostasis achieved by the cellular antiport and symport systems, and acid tolerance response (ATR). These mechanisms all provide Salmonella with an added advantage to ensure survival under various pH conditions. Other confounding factors include the fat content, and the addition of NaCl, garlic and plant essential oils (PEOs) from mint, cinnamon, cardamom and clove.
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Affiliation(s)
| | - Kirstin Ross
- School of the Environment, Health and the Environment, Flinders University, GPO BOX 2100, Adelaide 5001, Australia.
| | - Howard Fallowfield
- School of the Environment, Health and the Environment, Flinders University, GPO BOX 2100, Adelaide 5001, Australia.
| | - Harriet Whiley
- School of the Environment, Health and the Environment, Flinders University, GPO BOX 2100, Adelaide 5001, Australia.
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16
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Mathematical modeling and validation of growth of Salmonella Enteritidis and background microorganisms in potato salad – One-step kinetic analysis and model development. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.03.039] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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17
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Mejlholm O, Dalgaard P. Modelling and predicting the simultaneous growth of Listeria monocytogenes and psychrotolerant lactic acid bacteria in processed seafood and mayonnaise-based seafood salads. Food Microbiol 2015; 46:1-14. [DOI: 10.1016/j.fm.2014.07.005] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2013] [Revised: 06/16/2014] [Accepted: 07/04/2014] [Indexed: 10/25/2022]
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18
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Presence of Listeria monocytogenes in silage products of Shahrekord city. ASIAN PACIFIC JOURNAL OF TROPICAL DISEASE 2015. [DOI: 10.1016/s2222-1808(15)60874-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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19
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Osaili TM, Al-Nabulsi AA, Jaradat Z, Shaker RR, Alomari DZ, Al-Dabbas MM, Alaboudi AR, Al-Natour MQ, Holley RA. Survival and growth of Salmonella Typhimurium, Escherichia coli O157:H7 and Staphylococcus aureus in eggplant dip during storage. Int J Food Microbiol 2014; 198:37-42. [PMID: 25590259 DOI: 10.1016/j.ijfoodmicro.2014.12.025] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2014] [Revised: 11/27/2014] [Accepted: 12/21/2014] [Indexed: 11/19/2022]
Abstract
Eggplant dip is an internationally popular appetizer, prepared in some instances under uncertain hygienic conditions with inconsistent refrigeration. This study examined the effects of citric acid on the survival of pathogenic microorganisms (Salmonella Typhimurium, Escherichia coli O157:H7 and Staphylococcus aureus) and naturally present organisms (lactic acid bacteria, LAB, aerobic bacteria, APC and yeast and mold, YM) in eggplant dip during storage. Eggplant dip with 0, 0.2, 0.4, 0.6 or 0.8% citric acid was inoculated with S. Typhimurium, E. coli O157:H7 or S. aureus and stored at 4, 10 and 21 °C for ≤15 d. Throughout the study, the survival of the inoculated microorganisms was monitored, and LAB, APC, YM numbers and pH were determined. There was no significant (p>0.05) effect of citric acid on inoculated S. Typhimurium and E. coli O157:H7. Salmonella and E. coli O157:H7 survived >7d with little reduction in viability. Reduction of S. aureus viability increased with citric acid concentration and reached>3.0 log10 CFU/g by 15 d at 4 °C. Citric acid had no effect (p>0.05) on the background YM during storage at 4, 10 and 21 °C or LAB stored at 4 and 10 °C, while at 21 °C, 0.6 and 0.8% citric acid significantly reduced LAB. Citric acid had no effect (p>0.05) on the APC in samples stored at 4 °C but it had significant effects on samples stored at 10 and 21 °C. Work reported showed that the use of citric acid at 0.4-0.8% can inhibit the growth of S. aureus in eggplant dip, but adequate refrigeration is essential to minimize risk from this and other pathogens in this product.
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Affiliation(s)
- Tareq M Osaili
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan.
| | - Anas A Al-Nabulsi
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Ziad Jaradat
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Reyad R Shaker
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Dalia Z Alomari
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Maher M Al-Dabbas
- Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman 11942, Jordan
| | - Akram R Alaboudi
- Department of Veterinary Pathology and Public Health, Faculty of Veterinary Medicine, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Mohammad Q Al-Natour
- Department of Veterinary Pathology and Public Health, Faculty of Veterinary Medicine, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Richard A Holley
- Department of Food Science, University of Manitoba, Winnipeg, MB R3T 2N2 Canada
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Hwang CA, Huang L. The Effect of Potassium Sorbate and pH on the Growth of Listeria Monocytogenes
in Ham Salad. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12110] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Cheng-An Hwang
- Residue Chemistry and Predictive Microbiology Research Unit; Eastern Regional Research Center; Agricultural Research Service; United States Department of Agriculture; 600 East Mermaid Lane Wyndmoor PA 19038
| | - Lihan Huang
- Residue Chemistry and Predictive Microbiology Research Unit; Eastern Regional Research Center; Agricultural Research Service; United States Department of Agriculture; 600 East Mermaid Lane Wyndmoor PA 19038
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