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Gollop R, Kroupitski Y, Matz I, Chahar M, Shemesh M, Sela Saldinger S. Bacillus strain BX77: a potential biocontrol agent for use against foodborne pathogens in alfalfa sprouts. FRONTIERS IN PLANT SCIENCE 2024; 15:1287184. [PMID: 38313804 PMCID: PMC10834763 DOI: 10.3389/fpls.2024.1287184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Accepted: 01/02/2024] [Indexed: 02/06/2024]
Abstract
Despite regulatory and technological measures, edible sprouts are still often involved in foodborne illness and are considered a high-risk food. The present study explored the potential of spore-forming Bacillus isolates to mitigate Salmonella and Escherichia coli contamination of alfalfa sprouts. Food-derived Bacillus strains were screened for antagonistic activity against S. enterica serovar Typhimurium SL1344 (STm) and enteropathogenic E. coli O55:H7. Over 4 days of sprouting, levels of STm and E. coli on contaminated seeds increased from 2.0 log CFU/g to 8.0 and 3.9 log CFU/g, respectively. Treatment of the contaminated seeds with the most active Bacillus isolate, strain BX77, at 7 log CFU/g seeds resulted in substantial reductions in the levels of STm (5.8 CFU/g) and E. coli (3.9 log CFU/g) in the sprouted seeds, compared to the control. Similarly, co-culturing STm and BX77 in sterilized sprout extract at the same ratio resulted in growth inhibition and killed the Salmonella. Confocal-microscopy experiments using seeds supplemented with mCherry-tagged Salmonella revealed massive colonization of the seed coat and the root tip of 4-day-old sprouted seeds. In contrast, very few Salmonella cells were observed in sprouted seeds grown with BX77. Ca-hypochlorite disinfection of seeds contaminated with a relatively high concentration of Salmonella (5.0 log CFU/g) or treated with BX77 revealed a mild inhibitory effect. However, disinfection followed by the addition of BX77 had a synergistic effect, with a substantial reduction in Salmonella counts (7.8 log CFU/g) as compared to untreated seeds. These results suggest that a combination of chemical and biological treatments warrants further study, toward its potential application as a multi-hurdle strategy to mitigate Salmonella contamination of sprouted alfalfa seeds.
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Affiliation(s)
- Rachel Gollop
- Department of Food Science, Institute for Postharvest and Food Science, The Volcani Institute, Agriculture Research Organization, Rishon LeZion, Israel
| | - Yulia Kroupitski
- Department of Food Science, Institute for Postharvest and Food Science, The Volcani Institute, Agriculture Research Organization, Rishon LeZion, Israel
| | - Ilana Matz
- Department of Food Science, Institute for Postharvest and Food Science, The Volcani Institute, Agriculture Research Organization, Rishon LeZion, Israel
| | - Madhvi Chahar
- Department of Food Science, Institute for Postharvest and Food Science, The Volcani Institute, Agriculture Research Organization, Rishon LeZion, Israel
- Current address: Department of Bio & Nano Technology, Guru Jambheshwar University of Science & Technology, Hisar, India
| | - Moshe Shemesh
- Department of Food Science, Institute for Postharvest and Food Science, The Volcani Institute, Agriculture Research Organization, Rishon LeZion, Israel
| | - Shlomo Sela Saldinger
- Department of Food Science, Institute for Postharvest and Food Science, The Volcani Institute, Agriculture Research Organization, Rishon LeZion, Israel
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2
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Yang G, Xu J, Xu Y, Guan X, Ramaswamy HS, Lyng JG, Li R, Wang S. Recent developments in applications of physical fields for microbial decontamination and enhancing nutritional properties of germinated edible seeds and sprouts: a review. Crit Rev Food Sci Nutr 2023:1-32. [PMID: 37712259 DOI: 10.1080/10408398.2023.2255671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/16/2023]
Abstract
Germinated edible seeds and sprouts have attracted consumers because of their nutritional values and health benefits. To ensure the microbial safety of the seed and sprout, emerging processing methods involving physical fields (PFs), having the characteristics of high efficiency and environmental safety, are increasingly proposed as effective decontamination processing technologies. This review summarizes recent progress on the application of PFs to germinating edible seeds, including their impact on microbial decontamination and nutritional quality and the associated influencing mechanisms in germination. The effectiveness, application scope, and limitation of the various physical techniques, including ultrasound, microwave, radio frequency, infrared heating, irradiation, pulsed light, plasma, and high-pressure processing, are symmetrically reviewed. Good application potential for improving seed germination and sprout growth is also described for promoting the accumulation of bioactive compounds in sprouts, and subsequently enhancing the antioxidant capacity under favorable PFs processing conditions. Moreover, the challenges and future directions of PFs in the application to germinated edible seeds are finally proposed. This review also attempts to provide an in-depth understanding of the effects of PFs on microbial safety and changes in nutritional properties of germinating edible seeds and a theoretical reference for the future development of PFs in processing safe sprouted seeds.
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Affiliation(s)
- Gaoji Yang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Juanjuan Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Yuanmei Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Xiangyu Guan
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Hosahalli S Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, Montreal, Canada
| | - James G Lyng
- Institute of Food and Health, University College Dublin, Belfield, Ireland
| | - Rui Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
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3
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Yeargin TA, Lin Z, do Prado I, Sirsat SA, Gibson KE. Consumer practices and perceptions regarding the purchasing and handling of microgreens in the United States. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109470] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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4
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Seed Disinfestation Practices to Control Seed-Borne Fungi and Bacteria in Home Production of Sprouts. Foods 2023; 12:foods12040747. [PMID: 36832822 PMCID: PMC9955435 DOI: 10.3390/foods12040747] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Revised: 02/07/2023] [Accepted: 02/07/2023] [Indexed: 02/11/2023] Open
Abstract
Concern over microbial contamination limits the adoption of home production of sprouts as a nutritious and sustainable food. Simple, accessible approaches to seed disinfection could support safe home seed sprouting. Here, we quantify bacterial and fungal contamination of seeds of 14 plant cultivars sold for home sprout production and test a range of chemical and physical methods for seed disinfestation appropriate for home use. Most seeds are contaminated with a variety of bacteria and fungi, and those microbes are usually limited to the seed surface. Heat treatments are not effective for seed disinfection because the high temperatures needed to effectively reduce microbial contamination also reduce seed germination. Two chlorine-based chemical disinfectants-dilute household bleach (0.6% sodium hypochlorite) and freshly generated hypochlorous acid (800 ppm chlorine)-were the most effective disinfection agents tested (up to a 5-log reduction in bacteria) that also did not harm seed germination.
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Fahey JW, Smilovitz Burak J, Evans D. Sprout microbial safety: A reappraisal after a quarter‐century. FOOD FRONTIERS 2022. [DOI: 10.1002/fft2.183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
Affiliation(s)
- Jed W. Fahey
- Department of MedicineThe Johns Hopkins University School of Medicine BaltimoreMarylandUSA
- Department of Psychiatry & Behavioral SciencesThe Johns Hopkins University School of Medicine BaltimoreMarylandUSA
- Lewis B. and Dorothy Cullman Chemoprotection Center The Johns Hopkins University School of Medicine Baltimore Maryland USA
- iMIND Institute The Johns Hopkins University School of Medicine Baltimore Maryland USA
- Department of Nutrition and Food Sciences George Mason University Fairfax Virginia USA
| | | | - Doug Evans
- WoVa Labs, Inc. Wonder Valley California USA
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6
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Extraction of Bioactive Compounds from Different Vegetable Sprouts and Their Potential Role in the Formulation of Functional Foods against Various Disorders: A Literature-Based Review. Molecules 2022; 27:molecules27217320. [PMID: 36364145 DOI: 10.3390/molecules27217320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 10/19/2022] [Accepted: 10/25/2022] [Indexed: 11/17/2022] Open
Abstract
In this review, we discuss the advantages of vegetable sprouts in the development of food products as well as their beneficial effects on a variety of disorders. Sprouts are obtained from different types of plants and seeds and various types of leafy, root, and shoot vegetables. Vegetable sprouts are enriched in bioactive compounds, including polyphenols, antioxidants, and vitamins. Currently, different conventional methods and advanced technologies are used to extract bioactive compounds from vegetable sprouts. Due to some issues in traditional methods, increasingly, the trend is to use recent technologies because the results are better. Applications of phytonutrients extracted from sprouts are finding increased utility for food processing and shelf-life enhancement. Vegetable sprouts are being used in the preparation of different functional food products such as juices, bread, and biscuits. Previous research has shown that vegetable sprouts can help to fight a variety of chronic diseases such as cancer and diabetes. Furthermore, in the future, more research is needed that explores the extraordinary ways in which vegetable sprouts can be incorporated into green-food processing and preservation for the purpose of enhancing shelf-life and the formation of functional meat products and substitutes.
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7
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Microbial and Parasitic Contamination of Vegetables in Developing Countries and Their Food Safety Guidelines. J FOOD QUALITY 2022. [DOI: 10.1155/2022/4141914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The safety of humans is of paramount importance in the vegetable production chain. Evidence of microbial and parasitic contamination of these products poses a great threat to consumers. This is an emerging issue the world is battling, and it is still in the process of unravelling. However, one of the contributing factors responsible for the rapid spread of these pathogens to millions of people among other factors is the distribution of food in our food systems. The purpose of this study was to draw the attention of producers, retailers, consumers, and various stakeholders to the occurrence and potential hazard of these organisms, their contamination origin, and food safety protocols. Among the food system, vegetables play a major role, and their consumption has increased as they form a larger portion of daily diets. This urge for healthy diets coupled with changing dietary habits and human population explosion has therefore accelerated their production. This has resulted in parasitic and microbial contamination gaining grounds in salad vegetables, and as such, a wide range of microbes such as Escherichia coli O157: H7, Listeria monocytogenes, Salmonella spp., Shigella, and Staphylococcus, and parasites such as Giardia lamblia, Entamoeba coli, Entamoeba histolytica, Cystoisospora belli, Toxoplasma gondii, Trichuris trichiura, and Ascaris lumbricoides have been isolated from them. Therefore, major routes for salad vegetable contamination and prevention methods have been pointed out in this review article. The topic of protective countermeasures will also be covered here in this review. Notwithstanding, several control measures have been reported to be effective and efficient in removing or eliminating pathogens, including treatment of irrigation water and fertilizers, use of disinfectants like vinegar and saltwater, irradiation, ozone, and bacteriophages. Though consumption of vegetables and salads is encouraged due to their nutritional advantage, appropriate systems should be put in place to ensure their safety.
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8
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Chahar M, Gollop R, Kroupitski Y, Shemesh M, Sela Saldinger S. Control of Salmonella in mung bean sprouts by antagonistic spore-forming bacilli. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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9
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Cold plasma-activated hydrogen peroxide aerosols inactivate Salmonella Typhimurium and Listeria innocua on smooth surfaces and stem scars of tomatoes: Modeling effects of hydrogen peroxide concentration, treatment time and dwell time. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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10
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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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11
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Wang H, Hasani M, Wu F, Prosser R, MacHado GB, Warriner K. Hydroxyl-radical activated water for inactivation of Escherichia coli O157:H7, Salmonella and Listeria monocytogenes on germinating mung beans. Int J Food Microbiol 2022; 367:109587. [DOI: 10.1016/j.ijfoodmicro.2022.109587] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 01/31/2022] [Accepted: 02/12/2022] [Indexed: 12/13/2022]
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12
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Microbiome shifts in sprouts (alfalfa, radish, and rapeseed) during production from seed to sprout using 16S rRNA microbiome sequencing. Food Res Int 2022; 152:110896. [DOI: 10.1016/j.foodres.2021.110896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 12/09/2021] [Accepted: 12/10/2021] [Indexed: 11/19/2022]
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13
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Bourdoux S, Zambon A, Van der Linden I, Spilimbergo S, Devlieghere F, Rajkovic A. Inactivation of foodborne pathogens on leek and alfalfa seeds with supercritical carbon dioxide. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2021.105433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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Unrevealing the impact of pulsed electric fields (PEF) on cucumber seed vigour and surface disinfection. EUROBIOTECH JOURNAL 2021. [DOI: 10.2478/ebtj-2021-0027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
Chemicals used for seed treatments help to increase the agricultural production by preventing pests and pathogens but also cause environmental and health problems. Thus, environmentally-friendly technologies need to be developed for a seed treatment that inactivates surface microflora and improves seed vigor. One such pulsed electric field (PEF) treatment applied to cucumber seeds in the range of 1.07-17.28 Joule (J) significantly enhanced a mean germination rate (MGR) by up to 9%, a normal seedling rate by 25.73%, and a resistance to 100 and 200 mM salt stresses by 96% and 91.67%, respectively, with a stronger and faster growth of roots and seedlings. PEF treatment provided 3.34 and 3.22 log-reductions in the surface microflora of total mold and yeast and total aerobic mesophilic bacteria, respectively. The electrical conductivity (EC) values of the control samples increased over time, from 4 to 24 h. Those of the PEF-treated samples after 4, 12, and 24th hours were also more affected by the measurement time not by the PEF treatment.
The joint optimization of 18 responses based on the best-fit Gaussian process model pointed to 19.78 s and 17.28 J as the optimal settings. The PEF treatment appeared to improve seed germination ability and stress resistance with the adequate inactivation of surface microflora.
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15
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Effects of high-pressure carbon dioxide on microbial quality and germination of cereal grains and beans. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2021.105272] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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16
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Waskow A, Butscher D, Oberbossel G, Klöti D, Rudolf von Rohr P, Büttner-Mainik A, Drissner D, Schuppler M. Low-energy electron beam has severe impact on seedling development compared to cold atmospheric pressure plasma. Sci Rep 2021; 11:16373. [PMID: 34385534 PMCID: PMC8360967 DOI: 10.1038/s41598-021-95767-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Accepted: 07/20/2021] [Indexed: 02/07/2023] Open
Abstract
Sprouts are germinated seeds that are often consumed due to their high nutritional content and health benefits. However, the conditions for germination strongly support the proliferation of present bacteria, including foodborne pathogens. Since sprouts are consumed raw or minimally processed, they are frequently linked to cases of food poisoning. Therefore, a seed decontamination method that provides efficient inactivation of microbial pathogens, while maintaining the germination capacity and quality of the seeds is in high demand. This study aimed to investigate and compare seed decontamination by cold atmospheric-pressure plasma and low-energy electron beam with respect to their impact on seed and seedling quality. The results show that both technologies provide great potential for inactivation of microorganisms on seeds, while cold plasma yielded a higher efficiency with 5 log units compared to a maximum of 3 log units after electron beam treatment. Both techniques accelerated seed germination, defined by the percentage of hypocotyl and leaf emergence at 3 days, with short plasma treatment (< 120 s) and all applied doses of electron beam treatment (8-60 kGy). However, even the lowest dose of electron beam treatment at 8 kGy in this study caused root abnormalities in seedlings, suggesting a detrimental effect on the seed tissue. Seeds treated with cold plasma had an eroded seed coat and increased seed wettability compared to electron beam treated seeds. However, these effects cannot explain the increase in the germination capacity of seeds as this was observed for both techniques. Future studies should focus on the investigation of the mechanisms causing accelerated seed germination and root abnormalities by characterizing the molecular and physiological impact of cold plasma and electron beam on seed tissue.
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Affiliation(s)
- A Waskow
- Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, 8092, Zurich, Switzerland
- Swiss Plasma Center, École Polytechnique Fédérale de Lausanne, Lausanne, Switzerland
| | - D Butscher
- Institute of Process Engineering, ETH Zurich, Sonneggstrasse 3, 8092, Zurich, Switzerland
- BASF Personal Care and Nutrition GmbH, Illertissen, Germany
| | - G Oberbossel
- Institute of Process Engineering, ETH Zurich, Sonneggstrasse 3, 8092, Zurich, Switzerland
| | - D Klöti
- Competence Division for Plants and Plant Products, Seed Quality, Agroscope, Reckenholzstrasse 191, 8046, Zurich, Switzerland
| | - P Rudolf von Rohr
- Institute of Process Engineering, ETH Zurich, Sonneggstrasse 3, 8092, Zurich, Switzerland
| | - A Büttner-Mainik
- Competence Division for Plants and Plant Products, Seed Quality, Agroscope, Reckenholzstrasse 191, 8046, Zurich, Switzerland
| | - D Drissner
- Department of Life Sciences, Albstadt-Sigmaringen University, Anton-Günther-Strasse 51, 72488, Sigmaringen, Germany
| | - M Schuppler
- Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, 8092, Zurich, Switzerland.
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17
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Miyahira RF, Antunes AEC. Bacteriological safety of sprouts: A brief review. Int J Food Microbiol 2021; 352:109266. [PMID: 34111728 DOI: 10.1016/j.ijfoodmicro.2021.109266] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 05/06/2021] [Accepted: 05/23/2021] [Indexed: 12/01/2022]
Abstract
The germination process causes changes in the chemical composition of seeds that improves the nutritional value of sprouts, while decreasing their microbiological safety, since the germination conditions are ideal for bacterial growth as well. This review explores the bacteriological safety of sprouts and their involvement in foodborne illness outbreaks, worldwide. Additionally, approaches to improve the shelf-life and microbiological safety of sprouts are discussed. According to the literature, sprout consumption is associated with more than 60 outbreaks of foodborne illness worldwide, since 1988. Alfalfa sprouts were most commonly involved in outbreaks and the most commonly implicated pathogens were Salmonella and pathogenic Escherichia coli (especially, Shiga toxin producing E. coli). In the pre-harvest stage, the implementation of good agricultural practices is an important tool for producing high-quality seeds. In the post-harvest stage, several methods of seed decontamination are used commercially, or have been investigated by researchers. After germination, seedlings should be kept under refrigeration and, if possible, cooked before consumption. Finally, microbiological analyses should be performed at all stages to monitor the hygiene of the sprout production process.
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Affiliation(s)
- Roberta Fontanive Miyahira
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rio de Janeiro, RJ, Brazil; School of Applied Sciences, State University of Campinas (FCA/UNICAMP), Limeira, SP, Brazil.
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18
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Machado-Moreira B, Tiwari BK, Richards KG, Abram F, Burgess CM. Application of plasma activated water for decontamination of alfalfa and mung bean seeds. Food Microbiol 2020; 96:103708. [PMID: 33494890 DOI: 10.1016/j.fm.2020.103708] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 11/25/2020] [Accepted: 11/27/2020] [Indexed: 10/22/2022]
Abstract
Microbial contamination of fresh produce is a major public health concern, with the number of associated disease outbreaks increasing in recent years. The consumption of sprouted beans and seeds is of particular concern, as these foodstuffs are generally consumed raw, and are produced in conditions favourable for the growth of zoonotic pathogens, if present in seeds prior to sprouting or in irrigation water. This work aimed to evaluate the activity of plasma activated water (PAW) as a disinfecting agent for alfalfa (Medicago sativa) and mung bean (Vigna radiata) seeds, during seed soaking. Each seed type was inoculated with Escherichia coli O157, E. coli O104, Listeria monocytogenes or Salmonella Montevideo, and treated with PAW for different times. A combination of PAW and ultrasound treatment was also evaluated. The germination and growth rate of both seeds were assessed after PAW treatments. PAW was demonstrated to have disinfecting ability on sprouted seeds, with reductions of up to Log10 1.67 cfu/g in alfalfa seeds inoculated with E. coli O104, and a reduction of Log10 1.76 cfu/g for mung bean seeds inoculated with E. coli O157 observed. The germination and growth rate of alfalfa and mung bean sprouts were not affected by the PAW treatments. The combination of a PAW treatment and ultrasound resulted in increased antimicrobial activity, with a reduction of Log10 3.48 cfu/g of S. Montevideo in mung bean seeds observed. These results demonstrate the potential for PAW to be used for the inactivation of pathogenic microorganisms which may be present on sprouted seeds and beans, thereby providing greater assurance of produce safety.
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Affiliation(s)
- Bernardino Machado-Moreira
- Teagasc Food Research Centre, Ashtown, Dublin, Ireland; Functional Environmental Microbiology, National University of Ireland Galway, Galway, Ireland
| | | | - Karl G Richards
- Teagasc Johnstown Castle Environmental Research Centre, Wexford, Ireland
| | - Florence Abram
- Functional Environmental Microbiology, National University of Ireland Galway, Galway, Ireland
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19
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Mohammad Z, Kalbasi-Ashtari A, Riskowski G, Juneja V, Castillo A. Inactivation of Salmonella and Shiga toxin-producing Escherichia coli (STEC) from the surface of alfalfa seeds and sprouts by combined antimicrobial treatments using ozone and electrolyzed water. Food Res Int 2020; 136:109488. [PMID: 32846570 DOI: 10.1016/j.foodres.2020.109488] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Revised: 06/20/2020] [Accepted: 06/23/2020] [Indexed: 01/24/2023]
Abstract
Individual chemical and non-chemical treatments have failed to disinfect alfalfa seeds and sprouts from pathogens thoroughly. This study investigated the disinfection of alfalfa seeds and sprouts using a procedure combining ozone with acidic (pH 3.0) electrolyzed water (AEW). Inoculated alfalfa seeds with a cocktail of 3 strains Salmonella and 3 strains of STEC were treated sequentially with aqueous ozone followed by AEW. Treatment started by immersing the samples into ozonated water (5 mg/L ozone) for 15 or 20 min with persistent oxygen feeding pressurized with 10 psi. The samples then were immersed in 1 L of AEW for 15 min. Salmonella and STEC were significantly (P < 0.05) reduced by 3.6 and 2.9 log CFU/g on seeds respectively, and by 3.1 and 3.0 log CFU/g reduction on sprouts. Significant differences (P < 0.05) were found in the magnitude of the log reduction between Salmonella and STEC on seeds and between seeds and sprouts. Using combined treatments showed no significant changes in the quality, including shelf life, weight, and color in sprouts as compared to controls. The findings suggest that the combination of ozone and AEW is effective in inactivation of Salmonella and STEC on alfalfa seeds and sprouts with no adverse effects on sprouts quality.
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Affiliation(s)
- Zahra Mohammad
- Department of Nutrition and Food Science, Texas A&M University, 373 Olsen Blvd, College Station, TX 77843, United States
| | - Ahmed Kalbasi-Ashtari
- Department of Biological and Agricultural Engineering, Texas A&M University, 333 Spence St, College Station, TX 77843, United States
| | - Gerald Riskowski
- Department of Biological and Agricultural Engineering, Texas A&M University, 333 Spence St, College Station, TX 77843, United States
| | - Vijay Juneja
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, United States
| | - Alejandro Castillo
- Department of Animal Sciences, Texas A&M University, 474 Olsen Blvd., College Station, TX 77845, United States.
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20
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Darmanin M, Kozak D, de Oliveira Mallia J, Blundell R, Gatt R, Valdramidis VP. Generation of plasma functionalized water: Antimicrobial assessment and impact on seed germination. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107168] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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21
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Zhang C, Zhao Z, Yang G, Shi Y, Zhang Y, Shi C, Xia X. Effect of slightly acidic electrolyzed water on natural Enterobacteriaceae reduction and seed germination in the production of alfalfa sprouts. Food Microbiol 2020; 97:103414. [PMID: 33653513 DOI: 10.1016/j.fm.2020.103414] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2019] [Revised: 01/02/2020] [Accepted: 01/06/2020] [Indexed: 11/26/2022]
Abstract
Microbial contamination of sprouts commonly occurs because of the pathogens present on and in the seeds and the optimal conditions for bacteria growth provided during the germination and sprouting processes. This study examined the decontamination effect of slightly acidic electrolyzed water (SAEW), a 'generally recognized as safe' (GRAS) disinfectant, in the production process of alfalfa sprouts. SAEW with various available chlorine concentrations (ACC, 25, 35, 45 mg/L) and different pH levels (5.0, 5.7 and 6.4) was used to soak seeds for different length of time (0.5 and 6 h), after which the variations in natural Enterobacteriaceae, water absorption and seed germination (germination rate, weight and length of sprouts) were determined. The results showed that when the seeds were soaked with SAEW, albeit with different ACC (25, 35 and 45 mg/L) and pH levels (5.0, 5.7 and 6.4), a significant reduction of Enterobacteriaceae and no negative effect on sprout quality was observed. The water absorption and germination rates were also not significantly adversely affected by SAEW soaking. These findings suggest that SAEW could be used to decontaminate natural Enterobacteriaceae in the production of alfalfa sprouts, with no negative side effects on the alfalfa seeds.
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Affiliation(s)
- Chunling Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Zhiyi Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Gaoji Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Yiqi Shi
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Yuyu Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Chao Shi
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China.
| | - Xiaodong Xia
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, 1 Qinggongyuan, Ganjingzi District, Dalian, Liaoning, 116034, China.
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22
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Hinojosa-Dávalos J, Arias-Rios EV, Varela-Hernández JJ, Cardona-López MA, Orozco-Muñiz R, Cabrera-Diaz E. Thermal and Chemical Treatments To Reduce Salmonella on Alfalfa ( Medicago sativa) and Broccoli ( Brassica oleracea var. italica) Seeds before and during the Sprouting Process: A Hurdle Approach. J Food Prot 2020; 83:82-88. [PMID: 31851547 DOI: 10.4315/0362-028x.jfp-19-272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Sprouts are vehicles of foodborne diseases caused by pathogens such as Salmonella. The aim of this study was to evaluate thermal and chemical treatments applied as a hurdle approach to reduce Salmonella in alfalfa (Medicago sativa) and broccoli (Brassica oleracea var. italica) seeds before and during their germination. Seeds, inoculated and then dried at 55°C for 48 h, were subjected to a chemical treatment and a thermal shock with (i) 75 mM caprylic acid at 70°C for 5 s, (ii) 0.04% CaO at 70°C for 5 s, or (iii) 1% H2O2 at 70°C for 5 s. After each treatment, seeds were immersed in water at 3°C for 5 s. Next, the imbibition process was carried out with 0.016% H2O2 at pH 3.0. Finally, the seeds were transferred to a rotary drum-type germinator and were sprayed with the same chemical solution that was applied before the imbibition process, for 20 s at intervals of 5 min for 40 min at 3 rpm. All chemical treatments reduced Salmonella at least 5 log CFU/g on both seeds. Germination rates between 90 and 93% were obtained after application of thermal and chemical treatments. Salmonella was not detected after the imbibition stage when caprylic acid and H2O2 treatments were applied. However, during the germination process of both seeds, Salmonella counts of >6 log CFU/g were obtained despite all treatments being applied at different stages of the sprouting process. These results demonstrated that thermal and chemical treatments used as a hurdle approach to control Salmonella on alfalfa and broccoli seeds significantly reduced the pathogen concentration on seeds >5 log but were ineffective to eliminate Salmonella and to control its growth during the sprouting process. The production of safe sprouts continues to be a major challenge for industry.
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Affiliation(s)
- Joel Hinojosa-Dávalos
- Departamento de Ciencias Básicas, Centro Universitario de la Ciénega, Universidad de Guadalajara, Av. Universidad No. 1115, Ocotlán, Jalisco, Mexico 47820 (ORCID: https://orcid.org/0000-0002-9967-2266 [J.H.-D.])
| | | | - Juan José Varela-Hernández
- Departamento de Ciencias Básicas, Centro Universitario de la Ciénega, Universidad de Guadalajara, Av. Universidad No. 1115, Ocotlán, Jalisco, Mexico 47820 (ORCID: https://orcid.org/0000-0002-9967-2266 [J.H.-D.])
| | - Marco Antonio Cardona-López
- Departamento de Ciencias Básicas, Centro Universitario de la Ciénega, Universidad de Guadalajara, Av. Universidad No. 1115, Ocotlán, Jalisco, Mexico 47820 (ORCID: https://orcid.org/0000-0002-9967-2266 [J.H.-D.])
| | - Ruben Orozco-Muñiz
- Departamento de Ciencias Básicas, Centro Universitario de la Ciénega, Universidad de Guadalajara, Av. Universidad No. 1115, Ocotlán, Jalisco, Mexico 47820 (ORCID: https://orcid.org/0000-0002-9967-2266 [J.H.-D.])
| | - Elisa Cabrera-Diaz
- Departamento de Salud Pública, Centro Universitario de Ciencias Biológicas y Agropecuarias, Universidad de Guadalajara, Camino Ramón Padilla Sánchez 2100, Zapopan, Jalisco, Mexico 45200 (ORCID: https://orcid.org/0000-0002-1970-2104 [E.C.-D.])
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23
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Machado-Moreira B, Richards K, Brennan F, Abram F, Burgess CM. Microbial Contamination of Fresh Produce: What, Where, and How? Compr Rev Food Sci Food Saf 2019; 18:1727-1750. [PMID: 33336968 DOI: 10.1111/1541-4337.12487] [Citation(s) in RCA: 108] [Impact Index Per Article: 21.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2019] [Revised: 06/07/2019] [Accepted: 07/10/2019] [Indexed: 01/02/2023]
Abstract
Promotion of healthier lifestyles has led to an increase in consumption of fresh produce. Such foodstuffs may expose consumers to increased risk of foodborne disease, as often they are not subjected to processing steps to ensure effective removal or inactivation of pathogenic microorganisms before consumption. Consequently, reports of ready-to-eat fruit and vegetable related disease outbreak occurrences have increased substantially in recent years, and information regarding these events is often not readily available. Identifying the nature and source of microbial contamination of these foodstuffs is critical for developing appropriate mitigation measures to be implemented by food producers. This review aimed to identify the foodstuffs most susceptible to microbial contamination and the microorganisms responsible for disease outbreaks from information available in peer-reviewed scientific publications. A total of 571 outbreaks were identified from 1980 to 2016, accounting for 72,855 infections and 173 deaths. Contaminated leafy green vegetables were responsible for 51.7% of reported outbreaks. Contaminated soft fruits caused 27.8% of infections. Pathogenic strains of Escherichia coli and Salmonella, norovirus, and hepatitis A accounted for the majority of cases. Large outbreaks resulted in particular biases such as the observation that contaminated sprouted plants caused 31.8% of deaths. Where known, contamination mainly occurred via contaminated seeds, water, and contaminated food handlers. There is a critical need for standardized datasets regarding all aspects of disease outbreaks, including how foodstuffs are contaminated with pathogenic microorganisms. Providing food business operators with this knowledge will allow them to implement better strategies to improve safety and quality of fresh produce.
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Affiliation(s)
- Bernardino Machado-Moreira
- Teagasc Food Research Centre, Ashtown, Dublin, Ireland.,Functional Environmental Microbiology, National Univ. of Ireland Galway, Galway, Ireland
| | - Karl Richards
- Teagasc Johnstown Castle Environmental Research Centre, Wexford, Ireland
| | - Fiona Brennan
- Teagasc Johnstown Castle Environmental Research Centre, Wexford, Ireland
| | - Florence Abram
- Functional Environmental Microbiology, National Univ. of Ireland Galway, Galway, Ireland
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24
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Escamilla D, Rosso ML, Zhang B. Identification of fungi associated with soybeans and effective seed disinfection treatments. Food Sci Nutr 2019; 7:3194-3205. [PMID: 31660133 PMCID: PMC6804755 DOI: 10.1002/fsn3.1166] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2019] [Revised: 06/26/2019] [Accepted: 07/01/2019] [Indexed: 12/01/2022] Open
Abstract
Sprouts can be a vehicle for the transmission of several pathogens capable of causing human illness, and the potential source of contamination is seed used for sprouting. The limited information about seed-borne pathogens as well as their incidence on soybean seeds for soybean sprout industry led the objectives of this study that were to identify seed-borne pathogens on commercial sprout soybean seeds and to evaluate different decontamination treatments on disinfection effectiveness and sprout quality. Seeds of "MFS-561," a sprout soybean cultivar, from three production regions were used in this study. The internal transcribed spacer (ITS1 and ITS2) DNA sequences of the isolated fungi from MFS-561 seeds were used for species identification. Seven disinfection treatments were evaluated on their effectiveness on reducing fungal incidence and impact on sprout characteristics. Out of 55 fungal isolates obtained from the soybean seeds, seven species and six genera were identified. The most frequent genera across regions were Alternaria, Diaphorte, and Fusarium. The treatment of soaking seeds in 2% calcium hypochlorite for 10 min and 5% acetic acid for 2 min before sprouting were promising seed disinfection treatments as they significantly reduced fungi incidence without any negative effects on sprout quality.
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Affiliation(s)
| | - Maria Luciana Rosso
- School of Plant and Environmental SciencesVirginia Polytechnic Institute and State UniversityBlacksburgVAUSA
| | - Bo Zhang
- School of Plant and Environmental SciencesVirginia Polytechnic Institute and State UniversityBlacksburgVAUSA
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25
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Microbial quality of raw and ready-to-eat mung bean sprouts produced in Italy. Food Microbiol 2019; 82:371-377. [DOI: 10.1016/j.fm.2019.03.014] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2018] [Revised: 03/08/2019] [Accepted: 03/12/2019] [Indexed: 11/23/2022]
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26
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Baker KA, Beecher L, Northcutt JK. Effect of irrigation water source and post-harvest washing treatment on the microflora of alfalfa and mung bean sprouts. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.01.015] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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27
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Chon JW, Kim DH, Bae D, Song KY, Kim H, Sung K, Seo KH. Comparison of Direct Syringe Filtration and Membrane Filtration for the Selective Isolation of Campylobacter jejuni from Ready-to-Eat Sprouts. Foodborne Pathog Dis 2019; 16:371-375. [PMID: 30864872 DOI: 10.1089/fpd.2018.2546] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Culture method using enrichment broth and selective agar is one of the most common isolation methods for detecting Campylobacter jejuni from food. However, the overgrowth of competing bacteria in enrichment culture complicates the selective isolation of C. jejuni. In this study, we compared an enrichment/plating method for the isolation of C. jejuni from sprout samples with an enrichment/plating method with syringe or membrane filtration when transferring enriched broths to plates. Four types of sprout samples were artificially contaminated with various levels of C. jejuni and incubated in 100 mL of Bolton broth for 48 h. Enrichment broths were either directly transferred onto modified charcoal-cefoperazone-deoxycholate agar or filtered through membrane or with a syringe. A significantly higher (p < 0.05) isolation rate of Campylobacter positives was obtained with both filtration methods (58-61%) than with the method without filtration (10%). Membrane filtrations yielded 61%, whereas syringe yielded 58% positives. In most cases of unfiltered samples (98%), high competing flora covered most of the plate, making differentiation and picking of suspicious colonies difficult. However, less plates were contaminated with competing flora in both filtration methods. Only 5% of plates were contaminated in the syringe filtration method, whereas no competing flora was observed in membrane filtration (0%).
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Affiliation(s)
- Jung-Whan Chon
- 1 Center for One Health, College of Veterinary Medicine, Konkuk University, Seoul, Korea
| | - Dong-Hyeon Kim
- 1 Center for One Health, College of Veterinary Medicine, Konkuk University, Seoul, Korea
| | - Dongryeoul Bae
- 2 Arkansas Regional Laboratory, Office of Regulatory, U.S. Food and Drug Administration, Jefferson, Arkansas
| | - Kwang-Young Song
- 1 Center for One Health, College of Veterinary Medicine, Konkuk University, Seoul, Korea
| | - Hyunsook Kim
- 3 Department of Food and Nutrition, College of Human Ecology, Hanyang University, Seoul, Korea
| | - Kidon Sung
- 4 Division of Microbiology, National Center for Toxicological Research, U.S. Food and Drug Administration, Jefferson, Arkansas
| | - Kun-Ho Seo
- 1 Center for One Health, College of Veterinary Medicine, Konkuk University, Seoul, Korea
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28
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Rossi F, Lathrop A. Effects of Lactobacillus plantarum, Pediococcus acidilactici, and Pediococcus pentosaceus on the Growth of Listeria monocytogenes and Salmonella on Alfalfa Sprouts. J Food Prot 2019; 82:522-527. [PMID: 30810377 DOI: 10.4315/0362-028x.jfp-18-391] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The germination conditions of sprouted vegetables consisting of relatively high temperatures and humidity, low light, and abundance of nutrients are ideal for pathogen survival and growth. The continual occurrence of outbreaks and recalls associated with sprout vegetables indicate additional measures are needed to improve product safety. The objective of this study was to evaluate the efficacy of a mixture of Lactobacillus plantarum, Pediococcus acidilactici, and Pediococcus pentosaceus (LPP) against Listeria monocytogenes and Salmonella on alfalfa sprouts during 5 days of sprouting at 20°C and its influence on sprout quality. Alfalfa seeds were inoculated with L. monocytogenes or Salmonella (each at 1 and 3 log CFU/g) and LPP (7 log CFU/g). Populations of LPP were maintained at 7.5 to 8.0 log CFU/g throughout sprouting. LPP had a significant effect on the growth of L. monocytogenes and Salmonella ( P < 0.05). After 5 days of sprouting, populations of L. monocytogenes at an initial concentration of 1 and 3 log CFU/g of seeds treated with LPP were approximately 4.5 and 1.0 log CFU/g less than the untreated seeds, respectively. Populations of Salmonella at an initial concentration of 1 and 3 log CFU/g were 1.0 log CFU/g less than the control. LPP did not compromise the yield, seedling length, or pH of the sprouts.
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Affiliation(s)
- Franca Rossi
- Department of Food Science and Nutrition, California Polytechnic State University, San Luis Obispo, California 93407, USA
| | - Amanda Lathrop
- Department of Food Science and Nutrition, California Polytechnic State University, San Luis Obispo, California 93407, USA
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29
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Hylton RK, Sanchez-Maldonado AF, Peyvandi P, Rahmany F, Dagher F, Leon-Velarde CG, Warriner K, Hamidi AM. Decontamination of Chia and Flax Seed Inoculated with Salmonella and Surrogate, Enterococcus faecium NRRL B-2354, Using a Peracetic Acid Sanitizing Solution: Antimicrobial Efficacy and Impact on Seed Functionality. J Food Prot 2019; 82:486-493. [PMID: 30806553 DOI: 10.4315/0362-028x.jfp-18-381] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Raw chia and flax seeds are increasingly associated with Salmonella contamination. However, intervention technologies for these seeds that maintain them in a raw state, without causing clumping because of mucilage production upon moisture exposure, are limited. In this study, a commercial ethanol and paracetic acid sanitizing solution meeting these criteria was evaluated for efficacy against Salmonella and Enterococcus faecium NRRL B-2354, a known Salmonella surrogate for thermal intervention technologies. Samples (100 g each) of chia and flax seeds ( n = 5) were inoculated with either a cocktail of Salmonella Newport, Senftenberg, Oranienburg, Saintpaul, Typhimurium DT104, and Cubana or E. faecium NRRL B-2354. After overnight acclimatization, samples were treated with 4 mL of sanitizing solution per sample and then held at ambient temperature (20 to 25°C) for 1 h before bacterial enumeration. Separate 1-kg-treated batches were evaluated for germination ability (4 replicates of 100-g samples), as well as nutrient content and rancidity ( n = 3), compared with untreated control. Following the posttreatment holding time, these batches were dried back to original moisture content at 70°C to evaporate residual sanitizing solution, thereby stopping treatment. The sanitizing solution was found to be an effective intervention method for chia and flax seeds, reducing Salmonella to below the level of detection by more than 4 and more than 5 average log CFU/g, respectively. Germination was not significantly affected ( P ≥ 0.05) for chia seed. For both seeds, nutrition and rancidity were not significantly affected ( P ≥ 0.05). Furthermore, E. faecium NRRL B-2354 was found to be an appropriate Salmonella surrogate for treatment of chia and flax seeds with this sanitizing solution, showing comparable but higher resistance to treatment with the sanitizing solution than the Salmonella cocktail.
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Affiliation(s)
- Rebecca K Hylton
- 1 Agri-Neo Inc., 1-435 Horner Avenue, Toronto, Ontario, Canada M8V 4W3; Canada
| | | | - Pooneh Peyvandi
- 1 Agri-Neo Inc., 1-435 Horner Avenue, Toronto, Ontario, Canada M8V 4W3; Canada
| | - Fatemeh Rahmany
- 1 Agri-Neo Inc., 1-435 Horner Avenue, Toronto, Ontario, Canada M8V 4W3; Canada
| | - Fadi Dagher
- 1 Agri-Neo Inc., 1-435 Horner Avenue, Toronto, Ontario, Canada M8V 4W3; Canada
| | - Carlos G Leon-Velarde
- 2 Agriculture and Food Laboratory, Laboratory Services Division, University of Guelph, Guelph, Ontario, Canada NH1 8J7
| | - Keith Warriner
- 3 Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1
| | - Amir M Hamidi
- 1 Agri-Neo Inc., 1-435 Horner Avenue, Toronto, Ontario, Canada M8V 4W3; Canada
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30
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Xiang Q, Liu X, Liu S, Ma Y, Xu C, Bai Y. Effect of plasma-activated water on microbial quality and physicochemical characteristics of mung bean sprouts. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.11.012] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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31
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Liu H, Kang Y, Zhao X, Liu Y, Zhang X, Zhang S. Effects of elicitation on bioactive compounds and biological activities of sprouts. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.12.019] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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32
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Waskow A, Betschart J, Butscher D, Oberbossel G, Klöti D, Büttner-Mainik A, Adamcik J, von Rohr PR, Schuppler M. Characterization of Efficiency and Mechanisms of Cold Atmospheric Pressure Plasma Decontamination of Seeds for Sprout Production. Front Microbiol 2018; 9:3164. [PMID: 30619223 PMCID: PMC6305722 DOI: 10.3389/fmicb.2018.03164] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2018] [Accepted: 12/06/2018] [Indexed: 11/17/2022] Open
Abstract
The consumption of fresh fruit and vegetable products has strongly increased during the past few decades. However, inherent to all minimally processed products is the short shelf life, and the risk of foodborne diseases, which have been increasingly related to such products in many parts of the world. Because of the favorable conditions for the growth of bacteria during the germination of seeds, sprouts are a frequent source for pathogenic bacteria, thus highlighting the need for seed decontamination to reduce the risk of foodborne illness. Consequently, this study focused on cold atmospheric pressure plasma (CAPP) treatment of artificially inoculated seeds in a diffuse coplanar surface barrier discharge to determine the inactivation efficiency for relevant foodborne pathogens and fungal spores. Plasma treatment of seeds resulted in a highly efficient reduction of microorganisms on the seed surface, while preserving the germination properties of seeds, at least for moderate treatment times. To characterize the mechanisms that contribute to microbial inactivation during plasma treatment, an experimental setup was developed to separate ultraviolet light (UV) and other plasma components. The combination of bacterial viability staining with confocal laser scanning microscopy was used to investigate the impact of ozone and other reactive species on the bacterial cells in comparison to UV. Further characterization of the effect of CAPP on bacterial cells by atomic force microscopy imaging of the same Escherichia coli cells before and after treatment revealed an increase in the surface roughness of treated E. coli cells and a decrease in the average height of the cells, which suggests physical damage to the cell envelope. In conclusion, CAPP shows potential for use as a decontamination technology in the production process of sprouts, which may contribute to food safety and prolonged shelf life of the product.
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Affiliation(s)
- Alexandra Waskow
- Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Julian Betschart
- Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Denis Butscher
- Institute of Process Engineering, ETH Zurich, Zurich, Switzerland
| | - Gina Oberbossel
- Institute of Process Engineering, ETH Zurich, Zurich, Switzerland
| | | | | | - Jozef Adamcik
- Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | | | - Markus Schuppler
- Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
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33
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Trząskowska M, Dai Y, Delaquis P, Wang S. Pathogen reduction on mung bean reduction of Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes on mung bean using combined thermal and chemical treatments with acetic acid and hydrogen peroxide. Food Microbiol 2018; 76:62-68. [DOI: 10.1016/j.fm.2018.04.008] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2016] [Revised: 04/14/2018] [Accepted: 04/15/2018] [Indexed: 12/01/2022]
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34
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Chen Y, Pouillot R, Santillana Farakos SM, Duret S, Spungen J, Fu T, Shakir F, Homola PA, Dennis S, Van Doren JM. Risk Assessment of Salmonellosis from Consumption of Alfalfa Sprouts and Evaluation of the Public Health Impact of Sprout Seed Treatment and Spent Irrigation Water Testing. RISK ANALYSIS : AN OFFICIAL PUBLICATION OF THE SOCIETY FOR RISK ANALYSIS 2018; 38:1738-1757. [PMID: 29341180 PMCID: PMC6099441 DOI: 10.1111/risa.12964] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/21/2017] [Revised: 11/13/2017] [Accepted: 11/16/2017] [Indexed: 06/07/2023]
Abstract
We developed a risk assessment of human salmonellosis associated with consumption of alfalfa sprouts in the United States to evaluate the public health impact of applying treatments to seeds (0-5-log10 reduction in Salmonella) and testing spent irrigation water (SIW) during production. The risk model considered variability and uncertainty in Salmonella contamination in seeds, Salmonella growth and spread during sprout production, sprout consumption, and Salmonella dose response. Based on an estimated prevalence of 2.35% for 6.8 kg seed batches and without interventions, the model predicted 76,600 (95% confidence interval (CI) 15,400-248,000) cases/year. Risk reduction (by 5- to 7-fold) predicted from a 1-log10 seed treatment alone was comparable to SIW testing alone, and each additional 1-log10 seed treatment was predicted to provide a greater risk reduction than SIW testing. A 3-log10 or a 5-log10 seed treatment reduced the predicted cases/year to 139 (95% CI 33-448) or 1.4 (95% CI <1-4.5), respectively. Combined with SIW testing, a 3-log10 or 5-log10 seed treatment reduced the cases/year to 45 (95% CI 10-146) or <1 (95% CI <1-1.5), respectively. If the SIW coverage was less complete (i.e., less representative), a smaller risk reduction was predicted, e.g., a combined 3-log10 seed treatment and SIW testing with 20% coverage resulted in an estimated 92 (95% CI 22-298) cases/year. Analysis of alternative scenarios using different assumptions for key model inputs showed that the predicted relative risk reductions are robust. This risk assessment provides a comprehensive approach for evaluating the public health impact of various interventions in a sprout production system.
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Affiliation(s)
- Yuhuan Chen
- Center for Food Safety and Applied NutritionU.S. Food and Drug AdministrationCollege ParkMDUSA
| | - Régis Pouillot
- Center for Food Safety and Applied NutritionU.S. Food and Drug AdministrationCollege ParkMDUSA
| | | | - Steven Duret
- Center for Food Safety and Applied NutritionU.S. Food and Drug AdministrationCollege ParkMDUSA
| | - Judith Spungen
- Center for Food Safety and Applied NutritionU.S. Food and Drug AdministrationCollege ParkMDUSA
| | - Tong‐Jen Fu
- Center for Food Safety and Applied NutritionU.S. Food and Drug AdministrationBedford ParkILUSA
| | - Fazila Shakir
- Center for Food Safety and Applied NutritionU.S. Food and Drug AdministrationCollege ParkMDUSA
| | - Patricia A. Homola
- Center for Food Safety and Applied NutritionU.S. Food and Drug AdministrationCollege ParkMDUSA
| | - Sherri Dennis
- Center for Food Safety and Applied NutritionU.S. Food and Drug AdministrationCollege ParkMDUSA
| | - Jane M. Van Doren
- Center for Food Safety and Applied NutritionU.S. Food and Drug AdministrationCollege ParkMDUSA
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35
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Smith DJ, Herges GR. Chloroxyanion Residue on Seeds and Sprouts after Chlorine Dioxide Sanitation of Alfalfa Seed. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:1974-1980. [PMID: 29442508 DOI: 10.1021/acs.jafc.7b05953] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The effects of a 6-h chlorine dioxide sanitation of alfalfa seed (0, 50, 100, and 200 mg/kg seed) on total coliform bacteria, seed germination, and the presence of chlorate and perchlorate residues in seed rinse, seed soak, and alfalfa sprouts was determined. Chlorate residues in 20,000 mg/L calcium hypochlorite, commonly used to disinfect seed, were quantified. Chlorine dioxide treatment reduced (P < 0.05) total coliforms on seeds with no effect (P > 0.05) on germination. Dose-dependent sodium chlorate residues were present in seed rinse (4.1 to 31.2 μg/g seed) and soak (0.7 to 8.3 μg/g seed) waters, whereas chlorate residues were absent (LOQ 5 ng/g) in sprouts, except for 2 of 5 replicates from the high chlorine dioxide treatment. Copious chlorate residues were present (168 to 1260 mg/L) in freshly prepared 20,000 mg/L calcium hypochlorite solution, and storage at room temperature increased chlorate residues significantly (P < 0.01).
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Affiliation(s)
- David J Smith
- USDA ARS , Red River Valley Agricultural Research Center, Biosciences Research Laboratory, 1605 Albrecht Boulevard, Fargo, North Dakota 58102-2765, United States
| | - Grant R Herges
- USDA ARS , Red River Valley Agricultural Research Center, Biosciences Research Laboratory, 1605 Albrecht Boulevard, Fargo, North Dakota 58102-2765, United States
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Murray K, Wu F, Shi J, Jun Xue S, Warriner K. Challenges in the microbiological food safety of fresh produce: Limitations of post-harvest washing and the need for alternative interventions. FOOD QUALITY AND SAFETY 2017. [DOI: 10.1093/fqsafe/fyx027] [Citation(s) in RCA: 94] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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37
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Westphal A, Riedl KM, Cooperstone JL, Kamat S, Balasubramaniam VM, Schwartz SJ, Böhm V. High-Pressure Processing of Broccoli Sprouts: Influence on Bioactivation of Glucosinolates to Isothiocyanates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:8578-8585. [PMID: 28929757 PMCID: PMC7104659 DOI: 10.1021/acs.jafc.7b01380] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
Effects of high-pressure processing (HPP, 100-600 MPa for 3 min at 30 °C) on the glucosinolate content, conversion to isothiocyanates, and color changes during storage in fresh broccoli sprouts were investigated. A mild heat treatment (60 °C) and boiling (100 °C) were used as positive and negative controls, respectively. Glucosinolates were quantified using liquid chromatography-mass spectrometry, and isothiocyanates were quantified using high-performance liquid chromatography-photodiode array detection. A formation of isothiocyanates was observed in all high-pressure-treated sprouts. The highest degree of conversion (85%) was observed after the 600 MPa treatment. Increased isothiocyanate formation at 400-600 MPa suggests an inactivation of the epithiospecifier protein. During storage, color changed from green to brownish, reflected by increasing a* values and decreasing L* values. This effect was less pronounced for sprouts treated at 100 and 600 MPa, indicating an influence on the responsible enzymes. In summary, HPP had no negative effects on the glucosinolate-myrosinase system in broccoli sprouts.
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Affiliation(s)
- Anna Westphal
- Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Straße 25-29, 07743 Jena, Germany
| | - Kenneth M. Riedl
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, 110 Parker Food Science and Technology Building, Columbus, Ohio 43210, United States
| | - Jessica L. Cooperstone
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, 110 Parker Food Science and Technology Building, Columbus, Ohio 43210, United States
| | - Shreya Kamat
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, 110 Parker Food Science and Technology Building, Columbus, Ohio 43210, United States
| | - V. M. Balasubramaniam
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, 110 Parker Food Science and Technology Building, Columbus, Ohio 43210, United States
| | - Steven J. Schwartz
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, 110 Parker Food Science and Technology Building, Columbus, Ohio 43210, United States
| | - Volker Böhm
- Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Straße 25-29, 07743 Jena, Germany
- Corresponding Author: Telephone: +49-3641-949633. Fax: +49-3641-949702.
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Contribution of cropland to the spread of Shiga toxin phages and the emergence of new Shiga toxin-producing strains. Sci Rep 2017; 7:7796. [PMID: 28798380 PMCID: PMC5552810 DOI: 10.1038/s41598-017-08169-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2017] [Accepted: 07/07/2017] [Indexed: 11/09/2022] Open
Abstract
A growing interest in healthy eating has lead to an increase in the consumption of vegetables, associated with a rising number of bacterial outbreaks related to fresh produce. This is the case of the outbreak in Germany, caused by a O104:H4 enteroaggregative E. coli strain lysogenic for a Stx phage. Temperate Stx phages released from their hosts occur as free particles in various environments. This study reports the occurrence of Stx phages in vegetables (lettuce, cucumber, and spinach) and cropland soil samples. Infectious Stx2 phages were found in all samples and many carried also Stx1 phages. Their persistence in vegetables, including germinated sprouts, of Stx phage 933 W and an E. coli C600 (933 W∆stx::gfp-cat) lysogen used as surrogate, showed reductions below 2 log10 units of both microorganisms at 23 °C and 4 °C over 10 days. Higher reductions (up to 3.9 log10) units were observed in cropland soils at both temperatures. Transduction of a recombinant 933 W∆stx::kan phage was observed in all matrices. Protecting against microbial contamination of vegetables is imperative to ensure a safe food chain. Since the emergence of new Stx strains by Stx phage transduction is possible in vegetable matrices, methods aimed at reducing microbial risks in vegetables should not neglect phages.
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Liu S, Kilonzo-Nthenge A. Prevalence of Multidrug-Resistant Bacteria from U.S.-Grown and Imported Fresh Produce Retailed in Chain Supermarkets and Ethnic Stores of Davidson County, Tennessee. J Food Prot 2017; 80:506-514. [PMID: 28207293 DOI: 10.4315/0362-028x.jfp-16-178] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
The aim of this study was to determine whether U.S.-grown and imported fresh produce retailed in ethnic stores and chain supermarkets was a reservoir of antibiotic-resistant bacteria. A total of 360 (129 imported and 231 U.S.-grown) samples of fresh produce were purchased from retail stores and analyzed for Enterobacteriaceae , including three pathogenic bacteria ( Escherichia coli O157:H7, Shigella , and Salmonella ), using standard methods. Presumptive pathogenic isolates were confirmed using PCR. The mean Enterobacteriaceae counts for imported produce were 6.87 ± 0.15 log CFU/g and 7.16 ± 0.11 log CFU/g in ethnic stores and chain supermarkets, respectively. For U.S.-grown produce, the contamination levels were at 8.35 ± 0.17 log CFU/g and 7.52 ± 0.13 log CFU/g in ethnic stores and chain supermarkets, respectively. Salmonella (0 and 0.3%), Shigella (1.7 and 0.6%), E. coli (3.1 and 1.4%), Enterobacter (9.4 and 8.6%), Klebsiella (6.7 and 0.6%), and Serratia (5.8 and 1.4%) were detected in produce from ethnic stores and chain supermarkets, respectively. None of the samples were positive for E. coli O157:H7. Regarding distribution by produce type, leafy vegetables had a significantly (P < 0.05) higher prevalence of Enterobacteriaceae (19.2%) than the other types, followed by root vegetables (6.4%), tomatoes (5.6%), and fruits (3.9%). Antibiotic-resistant Salmonella , Shigella , E. coli , Enterobacter , Klebsiella , and Erwinia bacteria were also isolated from fresh produce. The frequencies of vancomycin resistance (98.1 and 100%) were significantly higher (P < 0.05) than the frequencies of ampicillin resistance (42.3 and 72.9%) for imported and U.S.-grown produce, respectively. Despite the increased attention to the role of imported produce as a source of antimicrobial resistance, this study indicates that U.S.-grown produce is also contaminated with antibiotic-resistant bacteria. Good agricultural practices on the farms and washing of fresh produce before consumption are greatly recommended to avoid possible public health hazards.
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Affiliation(s)
- Siqin Liu
- Department of Family and Consumer Sciences, Tennessee State University, 3500 John A. Merritt Boulevard, Nashville, Tennessee 37209, USA
| | - Agnes Kilonzo-Nthenge
- Department of Family and Consumer Sciences, Tennessee State University, 3500 John A. Merritt Boulevard, Nashville, Tennessee 37209, USA
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40
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Sikin AM, Walkling-Ribeiro M, Rizvi SS. Synergistic effect of supercritical carbon dioxide and peracetic acid on microbial inactivation in shredded Mozzarella-type cheese and its storage stability at ambient temperature. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.05.050] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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41
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Butscher D, Van Loon H, Waskow A, Rudolf von Rohr P, Schuppler M. Plasma inactivation of microorganisms on sprout seeds in a dielectric barrier discharge. Int J Food Microbiol 2016; 238:222-232. [PMID: 27668570 DOI: 10.1016/j.ijfoodmicro.2016.09.006] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2016] [Revised: 08/31/2016] [Accepted: 09/11/2016] [Indexed: 11/29/2022]
Abstract
Fresh produce is frequently contaminated by microorganisms, which may lead to spoilage or even pose a threat to human health. In particular sprouts are considered to be among the most risky foods sold at retail since they are grown in an environment practically ideal for growth of bacteria and usually consumed raw. Because heat treatment has a detrimental effect on the germination abilities of sprout seeds, alternative treatment technologies need to be developed for microbial inactivation purposes. In this study, non-thermal plasma decontamination of sprout seeds is evaluated as a promising option to enhance food safety while maintaining the seed germination capabilities. In detail, investigations focus on understanding the efficiency of non-thermal plasma inactivation of microorganisms as influenced by the type of microbial contamination, substrate surface properties and moisture content, as well as variations in the power input to the plasma device. To evaluate the impact of these parameters, we studied the reduction of native microbiota or artificially applied E. coli on alfalfa, onion, radish and cress seeds exposed to non-thermal plasma in an atmospheric pressure pulsed dielectric barrier discharge streamed with argon. Plasma treatment resulted in a maximum reduction of 3.4 logarithmic units for E. coli on cress seeds. A major challenge in plasma decontamination of granular food products turned out to be the complex surface topology, where the rough surface with cracks and crevices can shield microorganisms from plasma-generated reactive species, thus reducing the treatment efficiency. However, improvement of the inactivation efficiency was possible by optimizing substrate characteristics such as the moisture level and by tuning the power supply settings (voltage, frequency) to increase the production of reactive species. While the germination ability of alfalfa seeds was considerably decreased by harsh plasma treatment, enhanced germination was observed under mild conditions. In conclusion, the results from this study indicate that cold plasma treatment represents a promising technology for inactivation of bacteria on seeds used for sprout production while preserving their germination properties.
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Affiliation(s)
- Denis Butscher
- ETH Zurich, Institute of Process Engineering, Sonneggstrasse 3, 8092 Zurich, Switzerland
| | - Hanne Van Loon
- ETH Zurich, Institute of Process Engineering, Sonneggstrasse 3, 8092 Zurich, Switzerland; ETH Zurich, Institute of Food Science and Nutrition, Schmelzbergstrasse 7, 8092 Zurich, Switzerland
| | - Alexandra Waskow
- ETH Zurich, Institute of Process Engineering, Sonneggstrasse 3, 8092 Zurich, Switzerland; ETH Zurich, Institute of Food Science and Nutrition, Schmelzbergstrasse 7, 8092 Zurich, Switzerland
| | | | - Markus Schuppler
- ETH Zurich, Institute of Food Science and Nutrition, Schmelzbergstrasse 7, 8092 Zurich, Switzerland.
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42
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Ding H, Fu TJ. Assessing the Public Health Impact and Effectiveness of Interventions To Prevent Salmonella Contamination of Sprouts. J Food Prot 2016; 79:37-42. [PMID: 26735027 DOI: 10.4315/0362-028x.jfp-15-184] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Sprouts have been a recurring public health challenge due to microbiological contamination, and Salmonella has been the major cause of sprout-associated outbreaks. Although seed treatment and microbiological testing have been applied as risk reduction measures during sprout production, the extent to which their effectiveness in reducing the public health risks associated with sprouts has not been well investigated. We conducted a quantitative risk assessment to measure the risk posed by Salmonella contamination in sprouts and to determine whether and how mitigation strategies can achieve a satisfactory risk reduction based on the assumption that the risk reduction achieved by a microbiological sampling and testing program at a given sensitivity is equivalent to that achieved by direct inactivation of pathogens. Our results indicated that if the sprouts were produced without any risk interventions, the health impact caused by sprouts contaminated with Salmonella would be very high, with a median annual estimated loss of disability-adjusted life years (DALYs) of 691,412. Seed treatment (with 20,000 ppm of calcium hypochlorite) or microbiological sampling and testing of spent irrigation water (SIW) alone could reduce the median annual impact to 734 or 4,856 DALYs, respectively. Combining seed treatment with testing of the SIW would further decrease the risk to 58 DALYs. This number could be dramatically lowered to 3.99 DALYs if sprouts were produced under conditions that included treating seeds with 20,000 ppm of calcium hypochlorite plus microbiological testing of seeds, SIW, and finished products. Our analysis shows that the public health impact due to Salmonella contamination in sprouts could be controlled if seeds are treated to reduce pathogens and microbiological sampling and testing is implemented. Future advances in intervention strategies would be important to improve sprout safety further.
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Affiliation(s)
- Hongliu Ding
- U.S. Food and Drug Administration, Division of Food Processing Science & Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA; Center for Drug Evaluation and Research, Division of Epidemiology, 20903 New Hampshire Avenue, Silver Spring, MD 20993, USA.
| | - Tong-Jen Fu
- U.S. Food and Drug Administration, Division of Food Processing Science & Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA.
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Chavatte N, Lambrecht E, Van Damme I, Sabbe K, Houf K. Abundance, diversity and community composition of free-living protozoa on vegetable sprouts. Food Microbiol 2015; 55:55-63. [PMID: 26742616 DOI: 10.1016/j.fm.2015.11.013] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2015] [Revised: 11/09/2015] [Accepted: 11/20/2015] [Indexed: 01/20/2023]
Abstract
Interactions with free-living protozoa (FLP) have been implicated in the persistence of pathogenic bacteria on food products. In order to assess the potential involvement of FLP in this contamination, detailed knowledge on their occurrence, abundance and diversity on food products is required. In the present study, enrichment and cultivation methods were used to inventory and quantify FLP on eight types of commercial vegetable sprouts (alfalfa, beetroot, cress, green pea, leek, mung bean, red cabbage and rosabi). In parallel, total aerobic bacteria and Escherichia coli counts were performed. The vegetable sprouts harbored diverse communities of FLP, with Tetrahymena (ciliate), Bodo saltans and cercomonads (flagellates), and Acanthamoeba and Vannella (amoebae) as the dominant taxa. Protozoan community composition and abundance significantly differed between the sprout types. Beetroot harbored the most abundant and diverse FLP communities, with many unique species such as Korotnevella sp., Vannella sp., Chilodonella sp., Podophrya sp. and Sphaerophrya sp. In contrast, mung bean sprouts were species-poor and had low FLP numbers. Sampling month and company had no significant influence, suggesting that seasonal and local factors are of minor importance. Likewise, no significant relationship between protozoan community composition and bacterial load was observed.
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Affiliation(s)
- N Chavatte
- Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium.
| | - E Lambrecht
- Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium.
| | - I Van Damme
- Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium.
| | - K Sabbe
- Department of Biology, Faculty of Sciences, Ghent University, Krijgslaan 281, 9000 Ghent, Belgium.
| | - K Houf
- Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium.
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Symes S, Goldsmith P, Haines H. Microbiological Safety and Food Handling Practices of Seed Sprout Products in the Australian State of Victoria. J Food Prot 2015; 78:1387-91. [PMID: 26197293 DOI: 10.4315/0362-028x.jfp-14-566] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Seed sprouts have been implicated as vehicles for numerous foodborne outbreaks worldwide. Seed sprouts pose a unique food safety concern because of the ease of microbiological seed contamination, the inherent ability of the sprouting process to support microbial growth, and their consumption either raw or lightly cooked. To examine seed sprout safety in the Australian state of Victoria, a survey was conducted to detect specific microbes in seed sprout samples and to investigate food handling practices relating to seed sprouts. A total of 298 seed sprout samples were collected from across 33 local council areas. Escherichia coli was detected in 14.8%, Listeria spp. in 12.3%, and Listeria monocytogenes in 1.3% of samples analyzed. Salmonella spp. were not detected in any of the samples. A range of seed sprout handling practices were identified as potential food safety issues in some food businesses, including temperature control, washing practices, length of storage, and storage in proximity to unpackaged ready-to-eat potentially hazardous foods.
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Affiliation(s)
- Sally Symes
- Department of Health and Human Services, 50 Lonsdale Street, Melbourne, 3000, Victoria, Australia.
| | - Paul Goldsmith
- Department of Health and Human Services, 50 Lonsdale Street, Melbourne, 3000, Victoria, Australia
| | - Heather Haines
- Department of Health and Human Services, 50 Lonsdale Street, Melbourne, 3000, Victoria, Australia
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45
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Kim YB, Kim HW, Song MK, Rhee MS. Decontamination method using heat and relative humidity for radish seeds achieves a 7-log reduction of Escherichia coli O157:H7 without affecting product quality. Int J Food Microbiol 2015; 201:42-6. [PMID: 25732001 DOI: 10.1016/j.ijfoodmicro.2015.02.015] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2014] [Revised: 02/16/2015] [Accepted: 02/17/2015] [Indexed: 10/24/2022]
Abstract
We developed a novel decontamination method to inactivate Escherichia coli O157:H7 on radish seeds without adversely affecting seed germination or product quality. The use of heat (55, 60, and 65 °C) combined with relative humidity (RH; 25, 45, 65, 85, and 100%) for 24h was evaluated for effective microbial reduction and preservation of seed germination rates. A significant two-way interaction of heat and RH was observed for both microbial reduction and germination rate (P<0.0001). Increases in heat and RH were associated with corresponding reductions in E. coli O157:H7 and in germination rate (P<0.05). The order of lethality for the different treatments was generally as follows: no treatment <55 °C/25-65% RH ≒60 °C/25-45% RH ≒65 °C/25% RH <55 °C/85% RH =60 °C/65% RH <55 °C/100% RH =60 °C/85-100% RH =65 °C/45-100% RH. The most effective condition, 65 °C/45% RH, completely inactivated E. coli O157:H7 on the seeds (7.0 log CFU/g reduction) and had no significant effect on the germination rate (85.4%; P>0.05) or product quality. The method uses only heat and relative humidity without chemicals, and is thus applicable as a general decontamination procedure in spout producing plants where the use of growth chambers is the norm.
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Affiliation(s)
- Y B Kim
- Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-713, Republic of Korea
| | - H W Kim
- Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-713, Republic of Korea
| | - M K Song
- Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-713, Republic of Korea
| | - M S Rhee
- Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-713, Republic of Korea.
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