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Janiszewska D, Złoch M, Pomastowski P, Szultka-Młyńska M. Implications of Sample Preparation Methods on the MALDI-TOF MS Identification of Spore-Forming Bacillus Species from Food Samples: A Closer Look at Bacillus licheniformis, Peribacillus simplex, Lysinibacillus fusiformis, Bacillus flexus, and Bacillus marisflavi. ACS OMEGA 2023; 8:34982-34994. [PMID: 37779958 PMCID: PMC10536843 DOI: 10.1021/acsomega.3c04354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Accepted: 08/30/2023] [Indexed: 10/03/2023]
Abstract
This research underscores the criticality of tailored culture conditions and incubation periods for effective and accurate identification of spore-forming bacteria: Bacillus licheniformis, Peribacillus simplex, Lysinibacillus fusiformis, Bacillus flexus, and Bacillus marisflav, isolated from food samples, utilizing the MALDI-TOF MS technique. All isolated strains were confirmed as Gram-positive bacteria from diverse genera through 16S rDNA gene sequencing. To enhance the accuracy of the identification process, the study employed an optimization strategy involving a varied incubation time (ranging from 1 to 48 h) and two distinct sample preparation approaches-direct transfer facilitated by formic acid and protein extraction via ethanol. It was observed that matrix-assisted laser desorption ionization-time-of-flight mass spectrometry (MALDI-TOF MS) could successfully identify approximately 47% of the samples following a 24 h incubation period. The study emphasizes the critical role of sample preparation methods in enabling precise bacterial identification. Our findings reveal the necessity of tailoring the incubation time for each sample, as the optimum period for accurate identification fluctuated between 1 and 12 h. Further demonstrating the interplay between incubation time and spore quantity, our study used the Schaeffer-Fulton staining method to show that the lowest spore counts were detected between 5 and 8 h of incubation. This provides evidence that spore formation impacts bacterial identification. Our research thus deepens the understanding of spore-forming bacteria identification using MALDI-TOF MS and illuminates the various factors affecting the dependability and accuracy of this technique. Future research may explore additional variables, such as the effect of varying culture media, to further augment identification accuracy and gain a holistic understanding of spore-forming bacterial behavior in food samples. By enhancing our knowledge, these findings can substantially contribute to improving food safety and quality assurance strategies by enabling the more accurate and efficient identification of spore-forming bacteria in the food industry, thereby elevating the standards of food safety.
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Affiliation(s)
- Daria Janiszewska
- Department
of Environmental Chemistry and Bioanalytics, Gagarina 7, 87-100 Torun, Poland
| | - Michał Złoch
- Centre
for Modern Interdisciplinary Technologies, Nicolaus Copernicus University, Wilenska 4, 87-100 Torun, Poland
| | - Paweł Pomastowski
- Centre
for Modern Interdisciplinary Technologies, Nicolaus Copernicus University, Wilenska 4, 87-100 Torun, Poland
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Navaneethan Y, Effarizah ME. Post-Cooking Growth and Survival of Bacillus cereus Spores in Rice and Their Enzymatic Activities Leading to Food Spoilage Potential. Foods 2023; 12:foods12030626. [PMID: 36766153 PMCID: PMC9914848 DOI: 10.3390/foods12030626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 12/25/2022] [Accepted: 01/17/2023] [Indexed: 02/04/2023] Open
Abstract
Bacillus cereus strains vary in their heat resistance, post-processing survival and growth capacity in foods. Hence, this study was carried out to determine the effect of cooking on the survival and growth of eight B. cereus spores in rice at different temperatures in terms of their toxigenic profiles and extracellular enzyme activity. Samples of rice inoculated with different B. cereus spores were cooked and stored at 4 °C, 25 °C and 30 °C for up to 7 days, 48 h and 24 h, respectively. Out of eight B. cereus strains, four and three spore strains were able to grow at 30 °C and 25 °C post-cooking, respectively. Rapid growth was observed after a minimum of 6 h of incubation at 30 °C. All strains possessed proteolytic activity, whereas lipolytic and amylolytic activities were exhibited by 50% and 12.5% of the strains, respectively. The post-cooking survival and growth capacity of the B. cereus strains appeared to be independent of their toxigenic profiles, whereas extracellular enzymatic activities were required for their vegetative growth. Due to the B. cereus spores' abilities to survive cooking and return to their active cellular form, great care should be taken when handling ready-to-eat foods.
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Recovery of Pasteurization-Resistant Vibrio parahaemolyticus from Seafoods Using a Modified, Two-Step Enrichment. Foods 2022; 11:foods11050764. [PMID: 35267397 PMCID: PMC8909376 DOI: 10.3390/foods11050764] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 03/01/2022] [Accepted: 03/04/2022] [Indexed: 12/28/2022] Open
Abstract
Persistent Vibrio-parahaemolyticus-associated vibriosis cases, attributed, in part, to the inefficient techniques for detecting viable-but-non-culturable (VBNC) Vibrio pathogens and the ingestion of undercooked seafood, is the leading cause of bacterial seafood-borne outbreaks, hospitalizations, and deaths in the United States. The effect of extreme heat processing on Vibrio biology and its potential food safety implication has been underexplored. In the present work, environmental samples from the wet market, lagoon, and estuarine environments were analyzed for V. parahaemolyticus recovery using a modified, temperature-dependent, two-step enrichment method followed by culture-based isolation, phenotype, and genotype characterizations. The work recovered novel strains (30% of 12 isolates) of V. parahaemolyticus from prolonged-heat-processing conditions (80 °C, 20 min), as confirmed by 16S rDNA bacterial identification. Select strains, VHT1 and VHT2, were determined to be hemolysis- and urease-positive pathogens. PCR analyses of chromosomal DNA implicated the tdh-independent, tlh-associated hemolysis in these strains. Both strains exhibited significant, diverse antibiotic profiles (p < 0.05). Turbidimetric and viable count assays revealed the pasteurization-resistant V. parahaemolyticus VHT1/VHT2 (62 °C, 8 h). These findings disclose the efficiency of Vibrio extremist recovery by the modified, two-step enrichment technique and improve knowledge of Vibrio biology essential to food safety reformation.
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Behavior of Native Food Isolates of Listeria monocytogenes and Listeria innocua under the Influence of Selected Cultural Attributes and Heat and Cold Treatments. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2021. [DOI: 10.22207/jpam.15.4.44] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The present investigation assesses the influence of cultural attributes and heat and cold treatments on the behaviour of native toxigenic L. monocytogenes CFR 1302 and non-toxigenic L. innocua CFR 1304 in selected medium. The growth responses of L. monocytogenes and L. innocua under the influencing factors of storage temperature (10-40°C), pH level (5.5-7.5), and storage period (6-48 h) in brain heart infusion and nutrient broths revealed closeness between observed and predicted populations. Response surface plots were generated for the growth behavior of the two test cultures as a function of pH level. The toxigenic L. monocytogenes CFR 1302 could reach a higher viable population. The effect of heat treatment on Listeria spp. in selected five heating menstra showed the lowest D-value of 3.7 min at 60°C for L. innocua CFR 1304 in Milli-Q water to the highest of 8.4 min at 56°C for L. monocytogenes CFR 1302 in skim milk. The average z-value across the heating menstra for L. monocytogenes was 27.3°C as against that of 22°C for L. innocua. In the case of cold treatment, storage of 4 and 8°C resulted in appreciable increase in counts of L. monocytogenes CFR 1302 from the initial inoculum introduced in selected media. At -20°C, there was a slight decrease in the viable population. The research data helps to predict the viable populations of L. monocytogenes as a part of risk assessment in the food chain. This is of significance in providing safe and healthy food to human population.
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Sun X, Xuan X, Ji L, Chen S, Liu J, Zhao S, Park S, Yoon JY, Om AS. A novel continuous hydrodynamic cavitation technology for the inactivation of pathogens in milk. ULTRASONICS SONOCHEMISTRY 2021; 71:105382. [PMID: 33276234 PMCID: PMC7786570 DOI: 10.1016/j.ultsonch.2020.105382] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 10/22/2020] [Accepted: 10/25/2020] [Indexed: 05/07/2023]
Abstract
Hydrodynamic cavitation is a powerful tool for the enhancement of various processing applications. This study utilizes continuous hydrodynamic cavitation (CHC) for the inactivation of pathogens in milk for the first time. The thermal characteristics, inactivation performance, damage on the nutritional composition, product safety, and cost of the advanced rotational hydrodynamic cavitation reactor at pilot scale were comprehensively investigated. The inactivation results demonstrated that 5.89, 5.53, and 2.99 ± 0.08 log reductions of Escherichia coli, Staphylococcus aureus, and Bacillus cereus were achieved, respectively, at a final treatment temperature of 70 °C for 1-2 s. Moreover, the detrimental effect of CHC on the nutritional composition of milk, including mineral, fat, protein, and vitamin contents, was similar to that of high-temperature short-time method. The change in the concentrations of general bacteria and E. coli, as well as the pH value and acidity of the CHC treated milk stored at 5 °C for 14 days was found to be close to that of low-temperature long-time pasteurized milk. The cost of the present CHC treatment was $0.00268/L with a production rate of 4.2 L/min. CHC appears to be a remarkable method for the continuous processing of milk, as well as other liquid foods with high nutrition and "fresh-picked" flavor, due to its high efficacy, good scalability, high production capacity, and low operating and equipment costs.
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Affiliation(s)
- Xun Sun
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture, Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, China; National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, China.
| | - Xiaoxu Xuan
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture, Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, China; National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, China.
| | - Li Ji
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture, Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, China; National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, China.
| | - Songying Chen
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture, Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, China; National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, China.
| | - Jingting Liu
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture, Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, China; National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, China.
| | - Shan Zhao
- Shandong Key Laboratory of Water Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Shandong University, Qingdao 266237, China.
| | - Seulgi Park
- Department of Food and Nutrition, Hanyang University, Seoul 04763, Republic of Korea.
| | - Joon Yong Yoon
- Department of Mechanical Engineering, Hanyang University, Ansan 15588, Republic of Korea.
| | - Ae Son Om
- Department of Food and Nutrition, Hanyang University, Seoul 04763, Republic of Korea.
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Morimatsu K, Nakaura Y, Inaoka T, Kimura K, Yamamoto K. Effects of Solution pH and Ions on Suicidal Germination of Bacillus subtilis Spores Induced by Medium High Temperature-Medium High Hydrostatic Pressure Treatment. Biocontrol Sci 2020; 24:167-172. [PMID: 31527348 DOI: 10.4265/bio.24.167] [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] [Indexed: 11/01/2022]
Abstract
Spores of Bacillus subtilis suspended in water or aqueous solution of NaCl, CaCl2, sodium lactate, or calcium lactate at pH 4 - 7 was subjected to spore inactivation by simultaneous combination of medium high hydrostatic pressure (MHHP; 100 MPa) treatment for germination and medium high temperature (MHT; 65℃) treatment for pasteurization of germinated vegetative cells. The spores at pH 4 in NaCl solution and those at pH 5 and 6 in Na lactate solutions were less killed than in water by MHHP+MHT treatment. Spore inactivation was promoted by calcium ion in NaCl solution at pH 4 and in Na lactate solutions at pH 5 and pH 6, while it was more suppressed at pH 5 and pH 6 in Na lactate solutions than at pH 4 in NaCl solution. The spores treated by MHHP+MHT in NaCl or Na lactate solution at pH 4 were further killed by subsequent MHT treatment.
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Affiliation(s)
- Kazuya Morimatsu
- Department of Food Production Science, Graduate School of Agriculture, Ehime University
| | - Yoshiko Nakaura
- Food Research Institute, National Agriculture and Food Research Organization
| | - Takashi Inaoka
- Food Research Institute, National Agriculture and Food Research Organization
| | - Keitarou Kimura
- Food Research Institute, National Agriculture and Food Research Organization
| | - Kazutaka Yamamoto
- Food Research Institute, National Agriculture and Food Research Organization
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Risk Comparison of the Diarrheal and Emetic Type of Bacillus cereus in Tofu. Microorganisms 2019; 7:microorganisms7110536. [PMID: 31703304 PMCID: PMC6920766 DOI: 10.3390/microorganisms7110536] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Revised: 11/03/2019] [Accepted: 11/05/2019] [Indexed: 11/16/2022] Open
Abstract
We investigated the ability of biofilm formation, survival, and behavior of diarrheal and emetic Bacillus cereus vegetative cells and spores in tofu. Both diarrheal and emetic B. cereus did not proliferate at a temperature below 9 °C in tofu. However, the emetic B. cereus grew faster than diarrheal B. cereus at 11 °C and had better survival ability at low temperatures. Both diarrheal and emetic B. cereus were able to form a biofilm on stainless steel. These biofilm cells were transferred to tofu in live state. The transferred biofilm cells could not grow at a temperature below 9 °C but grew over 11 °C, like planktonic cells. B. cereus contamination in tofu at a high concentration (>6 logs CFU/g) was not entirely killed by heating at 80, 85, or 90 °C for 2 h. Spores and emetic B. cereus had higher resistance to heat than vegetative cells and diarrheal B. cereus, respectively.
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Soni A, Oey I, Silcock P, Bremer P. Bacillus
Spores in the Food Industry: A Review on Resistance and Response to Novel Inactivation Technologies. Compr Rev Food Sci Food Saf 2016; 15:1139-1148. [DOI: 10.1111/1541-4337.12231] [Citation(s) in RCA: 106] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2016] [Revised: 08/22/2016] [Accepted: 08/29/2016] [Indexed: 11/28/2022]
Affiliation(s)
- Aswathi Soni
- Dept. of Food Science; Univ. of Otago; PO Box 56 Dunedin 9054 New Zealand
| | - Indrawati Oey
- Dept. of Food Science; Univ. of Otago; PO Box 56 Dunedin 9054 New Zealand
| | - Pat Silcock
- Dept. of Food Science; Univ. of Otago; PO Box 56 Dunedin 9054 New Zealand
| | - Phil Bremer
- Dept. of Food Science; Univ. of Otago; PO Box 56 Dunedin 9054 New Zealand
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Stanford K, Reuter T, Gilroyed B, McAllister T. Impacts of sporulation temperature, exposure to compost matrix and temperature on survival of Bacillus cereus
spores during livestock mortality composting. J Appl Microbiol 2015; 118:989-97. [DOI: 10.1111/jam.12749] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2014] [Revised: 12/19/2014] [Accepted: 12/24/2014] [Indexed: 12/31/2022]
Affiliation(s)
- K. Stanford
- Alberta Agriculture and Rural Development; Lethbridge AB Canada
| | - T. Reuter
- Alberta Agriculture and Rural Development; Lethbridge AB Canada
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Thermosonication versus thermal processing of skim milk and beef slurry: Modeling the inactivation kinetics of psychrotrophic Bacillus cereus spores. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.10.028] [Citation(s) in RCA: 69] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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11
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Desai SV, Varadaraj MC. Behavior of Vegetative Cells and Spores of Bacillus cereus
in Two Food Systems. J Food Saf 2013. [DOI: 10.1111/jfs.12052] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Das M, Rath CC, Mohapatra UB. Bacteriology of a most popular street food (Panipuri) and inhibitory effect of essential oils on bacterial growth. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2012; 49:564-71. [PMID: 24082267 PMCID: PMC3550854 DOI: 10.1007/s13197-010-0202-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/23/2010] [Accepted: 12/12/2010] [Indexed: 10/18/2022]
Abstract
Bacteriology of Panipuri was studied and the antibacterial effect of eight essential oils (EOs) was established on pathogens found in Panipuri. Samples were collected from twelve respective vendors from different locations in Baripada city, Orissa. Samples were fractionated into two parts viz. khatta pani and smashed potato masala used in Panipuri. Total plate count and isolation of pathogenic bacteria were done on both basal and selective media. Coliforms were detected primarily by presumptive test and confirmed subsequently, using Eosine Methylene Blue Agar. Selected colonies were pure cultured and identified through staining and an array of biochemical reactions. Antibiogram pattern of the pathogens and their susceptibility towards eight different EOs were performed. Antibacterial efficacy of four EOs in food sample was studied. Aerobic bacterial load of solid samples was observed to be more than in the liquid samples. Coliform-positive samples were found to be of 80.33%. Pathogenic bacteria like Escherichia coli, Klebsiella sp., Enterobactor sp., Bacillus sp., Enterococcus sp., Micrococcus tetragens, Salmonella paratyphi, Shigella dysenteriae and Vibrio sp. were detected. Antibiogram studies of the isolates showed multiple antibiotic resistance index (MRI;%) ranging from 15 to 92%. Among the EOs studied Cinnamon and Clove oils showed maximum antibacterial activity. Antibacterial efficacy showed that Clove and Cinnamon oils were comparatively of superior quality than Turmeric leaf and Japanese mint oils to kill food borne pathogens. Although it was a preliminary endeavor, the present study is a prerequisite in understanding the significance of pathogenic microorganisms in street foods and use of EOs as both antibacterial agents and food preservatives.
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Affiliation(s)
- Madhuchhanda Das
- PG Department of Botany, North Orissa University, Takatpur, Baripada, 757003 Orissa India
| | - Chandi C. Rath
- PG Department of Botany, North Orissa University, Takatpur, Baripada, 757003 Orissa India
| | - U. B. Mohapatra
- PG Department of Botany, North Orissa University, Takatpur, Baripada, 757003 Orissa India
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Chen T, Jin Y, Liu F, Meng X, Li H, Nie Y. Effect of hydrothermal treatment on the levels of selected indigenous microbes in food waste. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2012; 106:17-21. [PMID: 22562007 DOI: 10.1016/j.jenvman.2012.03.045] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2012] [Revised: 03/20/2012] [Accepted: 03/21/2012] [Indexed: 05/31/2023]
Abstract
The ability of hydrothermal treatment to reduce or eliminate selected indicator organisms in food waste was assessed in this study. Raw food waste collected from student canteens at Tsinghua University was heat-treated under hydrothermal conditions at 90-140 °C for 10-40 min. Hydrothermal inactivation analyses were carried out on four types of indigenous microbes used as indicators of hygiene: molds and yeasts (MY), total coliforms (TC), total aerobic counts (TAC) and Staphylococcus aureus (SA). Significant reductions in the levels of indigenous microbes in food waste were achieved during the ramping and holding periods of the hydrothermal treatment, and the microbial inactivation effect increased with increasing temperature, increasing time and increasing pressure. Due to the typical properties of food waste, hydrothermal treatment at 120 °C-0.3 MPa for at least 40 min was sufficient to achieve complete sterilization of the food waste. The results showed that hydrothermal treatment could significantly reduce the levels of indigenous microbes and is a potential advanced technique for the sterilization of food waste with a high moisture content in China.
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Affiliation(s)
- Ting Chen
- School of Environment, Tsinghua University, Beijing 100084, China
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Jin Y, Chen T, Li H. Hydrothermal treatment for inactivating some hygienic microbial indicators from food waste-amended animal feed. JOURNAL OF THE AIR & WASTE MANAGEMENT ASSOCIATION (1995) 2012; 62:810-816. [PMID: 22866582 DOI: 10.1080/10962247.2012.676999] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
To achieve the hygienic safety of food waste used as animal feed, a hydrothermal treatment process of 60-110 degrees C for 10-60 min was applied on the separated food waste from a university canteen. Based on the microbial analysis of raw waste, the inactivation of hygienic indicators of Staphylococcus aureus (SA), total coliform (TC), total aerobic plate counts (TPC), and molds and yeast (MY) were analyzed during the hydrothermal process. Results showed that indicators' concentrations were substantially reduced after hydrothermal treatment, with a greater reduction observed when the waste was treated with a higher temperature and pressure and a longer ramping time. The 110 degrees C hydrothermal treatment for 60 min was sufficient to disinfect food waste as animal feed from the viewpoint of hygienic safety. Results obtained so far indicate that hydrothermal treatment can significantly decrease microbial indicators' concentrations but does not lead to complete sterilization, because MY survived even after 60 min treatment at 110 degrees C. The information from the present study will contribute to the microbial risk control of food waste-amended animal feed, to cope with legislation on food or feed safety.
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Affiliation(s)
- Yiying Jin
- School of Environment, Tsinghua University, Beijing, People's Republic of China.
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