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Idris AL, Li W, Huang F, Lin F, Guan X, Huang T. Impacts of UV radiation on Bacillus biocontrol agents and their resistance mechanisms. World J Microbiol Biotechnol 2024; 40:58. [PMID: 38165488 DOI: 10.1007/s11274-023-03856-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Accepted: 11/24/2023] [Indexed: 01/03/2024]
Abstract
Bacillus biocontrol agent(s) BCA(s) such as Bacillus cereus, Bacillus thuringiensis and Bacillus subtilis have been widely applied to control insects' pests of plants and pathogenic microbes, improve plant growth, and facilitate their resistance to environmental stresses. In the last decade, researchers have shown that, the application of Bacillus biocontrol agent(s) BCA(s) optimized agricultural production yield, and reduced disease risks in some crops. However, these bacteria encountered various abiotic stresses, among which ultraviolet (UV) radiation severely decrease their efficiency. Researchers have identified several strategies by which Bacillus biocontrol agents resist the negative effects of UV radiation, including transcriptional response, UV mutagenesis, biochemical and artificial means (addition of protective agents). These strategies are governed by distinct pathways, triggered by UV radiation. Herein, the impact of UV radiation on Bacillus biocontrol agent(s) BCA(s) and their mechanisms of resistance were discussed.
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Affiliation(s)
- Aisha Lawan Idris
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
- State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Wenting Li
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
- State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Fugui Huang
- Fujian Polytechnic of Information Technology, Fuzhou, 350003, China
| | - Fuyong Lin
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
- State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Xiong Guan
- State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Tianpei Huang
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
- State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
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Zhang YX, Xiang JL, Wang JJ, Du HS, Wang TT, Huo ZY, Wang WL, Liu M, Du Y. Ultraviolet-based synergistic processes for wastewater disinfection: A review. JOURNAL OF HAZARDOUS MATERIALS 2023; 453:131393. [PMID: 37062094 DOI: 10.1016/j.jhazmat.2023.131393] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 04/07/2023] [Accepted: 04/08/2023] [Indexed: 05/03/2023]
Abstract
Ultraviolet (UV) irradiation is widely used for wastewater disinfection but suffers from low inactivation rates and can cause photoreactivation of microorganisms. Synergistic disinfection with UV and oxidants is promising for enhancing the inactivation performance. This review summarizes the inactivation effects on representative microorganisms by UV/hydrogen peroxide (H2O2), UV/ozone (O3), UV/persulfate (PS), UV/chlorine, and UV/chlorine dioxide (ClO2). UV synergistic processes perform better than UV or an oxidant alone. UV mainly attacks the DNA or RNA in microorganisms; the oxidants H2O2 and O3 mainly attack the cell walls, cell membranes, and other external structures; and HOCl and ClO2 enter cells and oxidize proteins and enzymes. Free radicals can have strong oxidation effects on cell walls, cell membranes, proteins, enzymes, and even DNA. At similar UV doses, the inactivation rates of Escherichia coli with UV alone, UV/H2O2, UV/O3, UV/PS (peroxydisulfate or peroxymonosulfate), and UV/chlorinated oxidant (chlorine, ClO2, and NH2Cl) range from 2.03 to 3.84 log, 2.62-4.30 log, 4.02-6.08 log, 2.93-5.07 log, and 3.78-6.55 log, respectively. The E. coli inactivation rates are in the order of UV/O3 ≈ UV/Cl2 > UV/PS > UV/H2O2. This order is closely related to the redox potentials of the oxidants and quantum yields of the radicals. UV synergistic disinfection processes inhibit photoreactivation of E. coli in the order of UV/O3 > UV/PS > UV/H2O2. The activation mechanisms and formation pathways of free radicals with different UV-based synergistic processes are presented. In addition to generating HO·, O3 can reduce the turbidity and chroma of wastewater to increase UV penetration, which improves the disinfection performance of UV/O3. This knowledge will be useful for further development of the UV-based synergistic disinfection processes.
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Affiliation(s)
- Yi-Xuan Zhang
- College of Architecture and Environment, Sichuan University, Chengdu 610000, China
| | - Jue-Lin Xiang
- College of Architecture and Environment, Sichuan University, Chengdu 610000, China
| | - Jun-Jie Wang
- College of Architecture and Environment, Sichuan University, Chengdu 610000, China
| | - Hai-Sheng Du
- Sichuan Macyouwei Environmental Protection Technology Co., Ltd, Chengdu 610000, China
| | - Ting-Ting Wang
- College of Architecture and Environment, Sichuan University, Chengdu 610000, China
| | - Zheng-Yang Huo
- School of Environment and Natural Resources, Renmin University of China, Beijing 100872, China
| | - Wen-Long Wang
- Key Laboratory of Microorganism Application and Risk Control of Shenzhen, Guangdong Provincial Engineering Research Center for Urban Water Recycling and Environmental Safety, Institute of Environment and Ecology, Tsinghua Shenzhen International Graduate School, Tsinghua University, Shenzhen 518055, China.
| | - Min Liu
- College of Architecture and Environment, Sichuan University, Chengdu 610000, China
| | - Ye Du
- College of Architecture and Environment, Sichuan University, Chengdu 610000, China.
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Inactivation of Bacillus cereus endospores on black pepper by pulsed superheated steam system. Food Res Int 2023; 167:112649. [PMID: 37087238 DOI: 10.1016/j.foodres.2023.112649] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 01/09/2023] [Accepted: 02/25/2023] [Indexed: 03/05/2023]
Abstract
In this study, a superheated steam (SHS) system was constructed to inactivate Bacillus cereus endospores on the surface of black pepper, and continuous and pulsed treatment was applied to compare sporicidal effects. Additionally, inactivation mechanisms were analyzed to investigate the differences between pulsed and continuous SHS treatments. SHS at 250 °C and 300 °C for 1 min achieved more than a 3 log reduction, whereas SHS at 200 °C for 1 min achieved less than 2 log reduction in the number of endospores. In addition, higher microbicidal effects were confirmed with pulsed SHS treatment with a shorter duty ratio. To elucidate the inactivation mechanisms, inner membrane damage (dipicolinic acid release), intracellular enzyme activities, and DNA integrity were measured after 300 °C SHS pulsed or continuous treatments. After pulsed SHS treatment for up to 20 s, intracellular enzymes were inactivated more rapidly than after continuous treatment, and more DPA was released after 40 s of treatment, indicating that enzyme inactivation occurred prior to inner membrane damage, and pulsed treatment accelerated this mode of action. DNA integrity was significantly lower after 60 s of pulsed or continuous treatment; however, there was no difference in between pulsed and continuous treatments. Our results provide fundamental insights for the sterilization of black pepper by SHS treatment in food industries.
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Xu J, Xu Y, Guan X, Yang G, Wang S. Effects of sequential treatments using radio frequency energy and ultraviolet light on inactivation of Bacillus cereus spores and quality attributes of buckwheat. Int J Food Microbiol 2023; 385:109997. [DOI: 10.1016/j.ijfoodmicro.2022.109997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 09/29/2022] [Accepted: 10/24/2022] [Indexed: 11/06/2022]
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Superheated steam effectively inactivates diverse microbial targets despite mediating effects from food matrices in bench-scale assessments. Int J Food Microbiol 2022; 378:109838. [PMID: 35863173 DOI: 10.1016/j.ijfoodmicro.2022.109838] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 07/06/2022] [Accepted: 07/11/2022] [Indexed: 11/20/2022]
Abstract
Sanitation in dry food processing environments is challenging due to the exclusion of water. Superheated steam (SHS) is a novel sanitation technique that utilizes high temperature steam to inactivate microorganisms. The high sensible heat of SHS prevents condensation on surfaces. Here we evaluated SHS thermal inactivation of various vegetative and spore forming bacteria and fungi and determined the effect of food matrix composition on SHS efficacy. Capillary tubes with vegetative cells (Salmonella, E. coli O157:H7, Listeria monocytogenes, or Enterococcus faecium), Aspergillus fischeri ascospores, or B. cereus spores (100 μL) were SHS treated at 135 ± 1 °C for 1 or 2 s. After 1 s, SHS achieved a reduction of 10.91 ± 0.63 log10 CFU/mL for vegetative cells, 2.09 ± 0.58 log10 ascospores/mL for A. fischeri, and 0.21 ± 0.10 log10 spores/mL for B. cereus. SHS treatment achieved significant reductions in vegetative cells and fungal ascospores (p < 0.05), however B. cereus spores were not significantly reduced after 2 s and were determined to be the most resistant of the cell types evaluated. Consequently, peanut butter compositions (peanut powder, oil, and water) and milk powder (whole and nonfat) inoculated with B. cereus spores on aluminum foil coupons (2 × 3 × 0.5 cm) were tested. The D161°C values for B. cereus spores ranged from 46.53 ± 4.48 s (6 % fat, 55 % moisture, aw: 0.927) to 79.21 ± 14.87 s (43 % fat, 10 % moisture, aw: 0.771) for various peanut butter compositions. Whole milk powder had higher D161°C (34.38 ± 20.90 s) than nonfat milk powder (24.73 ± 6.78 s). SHS (135 ± 1 °C) rapidly (1 s) inactivated most common vegetative bacterial cells; however B. cereus spores were more heat resistant. B. cereus spore inactivation was significantly affected by product composition (p < 0.05). Compared to the log-linear model (R2 0.81-0.97), the Weibull model had better fit (R2 0.94-0.99). Finally, the ease of peanut butter removal from surfaces increased while the ease of non-fat dry milk removal decreased with the increasing SHS treatment duration. However, allergen residues were detectable on surfaces regardless of SHS treatment. The findings from this study can inform the development of pilot-scale research on SHS.
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Kwon SW, Kwon EA, Hong YG, Kim SS. Germination of Bacillus cereus ATCC 14579 spore at various conditions and inactivation of the germinated cells with microwave heating and UVC treatment in milk samples. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112702] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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What's new and notable in bacterial spore killing! World J Microbiol Biotechnol 2021; 37:144. [PMID: 34351499 PMCID: PMC8342367 DOI: 10.1007/s11274-021-03108-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2021] [Accepted: 07/05/2021] [Indexed: 02/08/2023]
Abstract
Spores of many species of the orders Bacillales and Clostridiales can be vectors for food spoilage, human diseases and intoxications, and biological warfare. Many agents are used for spore killing, including moist heat in an autoclave, dry heat at elevated temperatures, UV radiation at 254 and more recently 222 and 400 nm, ionizing radiation of various types, high hydrostatic pressures and a host of chemical decontaminants. An alternative strategy is to trigger spore germination, as germinated spores are much easier to kill than the highly resistant dormant spores—the so called “germinate to eradicate” strategy. Factors important to consider in choosing methods for spore killing include the: (1) cost; (2) killing efficacy and kinetics; (3) ability to decontaminate large areas in buildings or outside; and (4) compatibility of killing regimens with the: (i) presence of people; (ii) food quality; (iii) presence of significant amounts of organic matter; and (iv) minimal damage to equipment in the decontamination zone. This review will summarize research on spore killing and point out some common flaws which can make results from spore killing research questionable.
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Bennet D, Harris AF, Lacombe J, Brooks C, Bionda N, Strickland AD, Eisenhut T, Zenhausern F. Evaluation of supercritical CO 2 sterilization efficacy for sanitizing personal protective equipment from the coronavirus SARS-CoV-2. THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 780:146519. [PMID: 33774282 PMCID: PMC7969838 DOI: 10.1016/j.scitotenv.2021.146519] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 03/08/2021] [Accepted: 03/12/2021] [Indexed: 05/08/2023]
Abstract
The purpose of this research is to evaluate the supercritical carbon dioxide (scCO2) sterilization-based NovaClean process for decontamination and reprocessing of personal protective equipment (PPE) such as surgical masks, cloth masks, and N95 respirators. Preliminarily, Bacillus atrophaeus were inoculated into different environments (dry, hydrated, and saliva) to imitate coughing and sneezing and serve as a "worst-case" regarding challenged PPE. The inactivation of the microbes by scCO2 sterilization with NovaKill or H2O2 sterilant was investigated as a function of exposure times ranging from 5 to 90 min with a goal of elucidating possible mechanisms. Also, human coronavirus SARS-CoV-2 and HCoV-NL63 were inoculated on the respirator material, and viral activity was determined post-treatment. Moreover, we investigated the reprocessing ability of scCO2-based decontamination using wettability testing and surface mapping. Different inactivation mechanisms have been identified in scCO2 sanitization, such as membrane damage, germination defect, and dipicolinic acid leaks. Moreover, the viral sanitization results showed a complete inactivation of both coronavirus HCoV-NL63 and SARS-CoV-2. We did not observe changes in PPE morphology, topographical structure, or material integrity, and in accordance with the WHO recommendation, maintained wettability post-processing. These experiments establish a foundational understanding of critical elements for the decontamination and reuse of PPE in any setting and provide a direction for future research in the field.
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Affiliation(s)
- Devasier Bennet
- Center for Applied NanoBioscience and Medicine, The University of Arizona, College of Medicine, 475 N Fifth Street, AZ 85004, Phoenix, USA.
| | - Ashlee F Harris
- Center for Applied NanoBioscience and Medicine, The University of Arizona, College of Medicine, 475 N Fifth Street, AZ 85004, Phoenix, USA
| | - Jerome Lacombe
- Center for Applied NanoBioscience and Medicine, The University of Arizona, College of Medicine, 475 N Fifth Street, AZ 85004, Phoenix, USA; Department of Basic Medical Sciences, The University of Arizona, College of Medicine, 475 N 5th St., Phoenix, AZ 85004, USA
| | - Carla Brooks
- Center for Applied NanoBioscience and Medicine, The University of Arizona, College of Medicine, 475 N Fifth Street, AZ 85004, Phoenix, USA
| | | | | | | | - Frederic Zenhausern
- Center for Applied NanoBioscience and Medicine, The University of Arizona, College of Medicine, 475 N Fifth Street, AZ 85004, Phoenix, USA; Department of Basic Medical Sciences, The University of Arizona, College of Medicine, 475 N 5th St., Phoenix, AZ 85004, USA; School of Pharmaceutical Sciences, University of Geneva, 1 rue Michel Servet, 1211, Geneva 4, Switzerland.
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9
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Abstract
Abstract
Purpose of Review
The market for minimally processed products is constantly growing due to consumer demand. Besides food safety and increased shelf life, nutritional value and sensory appearance also play a major role and have to be considered by the food processors. Therefore, the purpose of the review was to summarize recent knowledge about important alternative non-thermal physical technologies, including both those which are actually applied (e.g. high-pressure processing and irradiation) and those demonstrating a high potential for future application in raw meat decontamination (e.g. pulsed light UV-C and cold plasma treatment). The evaluation of the methods is carried out with respect to efficiency, preservation of food quality and consumer acceptance.
Recent Findings
It was evident that significantly higher bacterial reductions are achieved with gamma-ray, electron beam irradiation and high pressure, followed by pulsed light, UV-C and cold plasma, with ultrasound alone proving the least effective. As a limitation, it must be noted that sensory deviations may occur and that legal approvals may have to be applied for.
Summary
In summary, it can be concluded that physical methods have the potential to be used for decontamination of meat surfaces in addition to common hygiene measures. However, the aim of future research should be more focused on the combined use of different technologies to further increase the inactivation effects by keeping meat quality at the same time.
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Isolation, stability, and characteristics of high-pressure superdormant Bacillus subtilis spores. Int J Food Microbiol 2021; 343:109088. [PMID: 33621831 DOI: 10.1016/j.ijfoodmicro.2021.109088] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 11/15/2020] [Accepted: 01/30/2021] [Indexed: 12/26/2022]
Abstract
Bacterial spores are a major challenge in industrial decontamination processes owing to their extreme resistance. High-pressure (HP) of 150 MPa at 37 °C can trigger the germination of spores, making them lose their extreme resistance. Once their resistance is lost, germinated spores can easily be inactivated by a mild decontamination step. The implementation of this gentle germination-inactivation strategy is hindered by the presence of a subpopulation of so-called high-pressure superdormant (HPSD) spores, which resist germination or germinate only very slowly in response to HP. It is essential to understand the properties of HPSD spores and the underlying causes of superdormancy to tackle superdormant spores and further develop germination-inactivation strategies involving HP. This study investigated factors influencing the prevalence of HPSD spores and successfully isolated them by combining buoyant density centrifugation and fluorescence-activated cell sorting, which allowed further characterisation of HPSD spores for the first time. The prevalence of HPSD spores was shown to be strongly dependent on the HP dwell time, with increasing treatment times reducing their prevalence. Spore mutants lacking major germinant receptors further showed a highly increased prevalence of HPSD spores; 93% of the spores remained dormant even after a prolonged HP dwell time of 40 min. In contrast to nutrient germination, sublethal heat treatment of 75 °C for 30 min prior to pressure treatment did not induce spore activation and increase germination. The isolated HPSD spores did not show visible structural differences compared to the initial dormant spores when investigated with transmission electron microscopy. Re-sporulated HPSD spores showed similar germination capacity compared to the initial dormant spores, indicating that HPSD spores are most likely not genetically different from the rest of the population. Moreover, the majority of HPSD spores germinated when exposed a second time to the same germination treatment; however, the germination capacity was lower than that of the initial population. The fact that the majority of spores lost superdormancy when exposed a second time to the same trigger makes it unlikely that there is one factor that determines whether a spore germinates with a certain HP treatment or not. Instead, it seems possible that there are other reversible or cumulative causes. This study investigated the factors influencing spore HP superdormancy to improve the understanding of HPSD spores with regard to their stability, germination capacity, and potential underlying causes of spore HP superdormancy. This knowledge will contribute to the development of HP-based germination-inactivation strategies for gentle but effective spore control.
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Cho WI, Chung MS. Bacillus spores: a review of their properties and inactivation processing technologies. Food Sci Biotechnol 2020; 29:1447-1461. [PMID: 33041624 PMCID: PMC7538368 DOI: 10.1007/s10068-020-00809-4] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2019] [Revised: 08/02/2020] [Accepted: 08/07/2020] [Indexed: 11/29/2022] Open
Abstract
Many factors determine the resistance properties of a Bacillus spore to heat, chemical and physical processing, including thick proteinaceous coats, peptidoglycan cortex and low water content, high levels of dipicolinic acid (DPA), and divalent cations in the spore core. Recently, attention has been focused on non-thermal inactivation methods based on high pressure, ultrasonic, high voltage electric fields and cold plasmas for inactivating Bacillus spores associated with deterioration in quality and safety. The important chemical sporicides are glutaraldehyde, chorine-releasing agents, peroxygens, and ethylene oxide. Some food-grade antimicrobial agents exhibit sporostatic and sporicidal activities, such as protamine, polylysine, sodium lactate, essential oils. Surfactants with hydrophilic and hydrophobic properties have been reported to have inactivation activity against spores. The combined treatment of physical and chemical treatment such as heating, UHP (ultra high pressure), PEF (pulsed electric field), UV (ultraviolet), IPL (intense pulsed light) and natural antimicrobial agents can act synergistically and effectively to kill Bacillus spores in the food industry.
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Affiliation(s)
- Won-Il Cho
- Department of Food Science and Engineering, Ewha Womans University, Seoul, Republic of Korea
| | - Myong-Soo Chung
- Department of Food Science and Engineering, Ewha Womans University, Seoul, Republic of Korea
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Choi W, Kim SS. Outbreaks, Germination, and Inactivation of Bacillus cereus in Food Products: A Review. J Food Prot 2020; 83:1480-1487. [PMID: 32822494 DOI: 10.4315/0362-028x.jfp-19-429] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2019] [Accepted: 12/18/2019] [Indexed: 11/11/2022]
Abstract
ABSTRACT Bacillus cereus has been reported as a foodborne pathogen worldwide. Although food processing technologies to inactivate the pathogen have been developed for decades, foodborne outbreaks related to B. cereus have occurred. In the present review, foodborne outbreaks, germination, inactivation, and detection of B. cereus are discussed, along with inactivation mechanisms. B. cereus outbreaks from 2003 to 2016 are reported based on food commodity, number of cases, and consequent illnesses. Germination before sporicidal treatments is highlighted as an effective way to inactivate B. cereus, because the resistance of the pathogen increases significantly following sporulation. Several germinants used for B. cereus are listed, and their efficacies are compared. Finally, recently used interventions with sporicidal mechanisms are identified, and rapid detection methods that have been developed are discussed. Combining two or more interventions, known as the hurdle technology concept, is suggested to maximize the sporicidal effect. Further study is needed to ensure food safety and to understand germination mechanisms and sporicidal resistance of B. cereus. HIGHLIGHTS
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Affiliation(s)
- Won Choi
- Department of Landscape Architecture and Rural Systems Engineering and Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea
| | - Sang-Soon Kim
- Department of Food Engineering, Dankook University, Cheonan, Chungnam 31116, Republic of Korea
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Kim SS, Shin Y. Antibacterial and in vitro antidementia effects of aronia ( Aronia melanocarpa) leaf extracts. Food Sci Biotechnol 2020; 29:1295-1300. [PMID: 32802569 DOI: 10.1007/s10068-020-00774-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 05/07/2020] [Accepted: 05/10/2020] [Indexed: 01/21/2023] Open
Abstract
This study investigated the antibacterial and in vitro antidementia effects of aronia (Aronia melanocarpa) leaf extracts from 3 cultivars (Nero, Viking, and McKenzie) collected at three different stages of maturity (young, harvest, and old). Bacillus cereus was susceptible to the old leaves of cultivars McKenzie and Nero, whereas Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria innocua were not inhibited by any of the extracts. Growth of B. cereus was inhibited by cv. McKenzie, resulting in increased lag time, whereas Nero had both an inhibitory and an inactivation effect. Except for cv. Viking at harvest stage, the acetylcholinesterase and butyrylcholinesterase inhibitory activity of aronia leaf extracts were about 60-70 and 70-80%, respectively. Therefore, aronia leaf is a natural resource with a potentially potent antidementia effect, besides antibacterial activity.
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Affiliation(s)
- Sang-Soon Kim
- Department of Food Engineering, Dankook University, Cheonan, Chungnam 31116 Republic of Korea
| | - Youngjae Shin
- Department of Food Engineering, Dankook University, Cheonan, Chungnam 31116 Republic of Korea
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14
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Jeong KO, Kim SS, Park SH, Kang DH. Inactivation of Escherichia coli, Salmonella enterica serovar Typhimurium, and Bacillus cereus in roasted grain powder by radio frequency heating. J Appl Microbiol 2020; 129:1227-1237. [PMID: 32418285 DOI: 10.1111/jam.14705] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 04/30/2020] [Accepted: 05/09/2020] [Indexed: 11/27/2022]
Abstract
AIMS The objective of this study was to evaluate the antimicrobial effects of radio frequency (RF) heating and the combination treatment of RF heating with ultraviolet (UV) radiation against foodborne pathogens in roasted grain powder (RGP). METHODS AND RESULTS Foodborne pathogens inoculated on RGP were subjected to RF heating or RF-UV combination treatments. After 120 s of RF heating, 4·68, 3·89 and 4·54 log reductions were observed for Escherichia coli, Salmonella Typhimurium and Bacillus cereus vegetative cells respectively. The combined RF-UV treatment showed synergistic effects of over 1 log unit compared to the sum of individual treatment for E. coli and S. Typhimurium, but not for B. cereus vegetative cells because of their high UV resistance. Germinated B. cereus cells were not significantly inactivated by RF heating (<1 log CFU per gram), and increased heat resistance compared to the vegetative cells was verified with mild heat treatment. The colour of RGP was not significantly affected by the RF or RF-UV treatments. CONCLUSIONS Applying RF heating to grain-based food products has advantages for the inactivation of E. coli and S. Typhimurium in RGP. SIGNIFICANCE AND IMPACT OF THE STUDY The results of the present study could be used as a basis for determining the treatment conditions for inactivating E. coli and other foodborne pathogens such as S. Typhimurium and B. cereus in RGP.
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Affiliation(s)
- K-O Jeong
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, Republic of Korea
| | - S-S Kim
- Department of Food Engineering, Dankook University, Cheonan, Chungnam, Republic of Korea
| | - S-H Park
- Department of Food Science and Technology, Kongju National University, Yesan, Chungnam, Republic of Korea
| | - D-H Kang
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, Republic of Korea.,Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, Republic of Korea
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