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Kaavya R, Rajasekaran B, Shah K, Nickhil C, Palanisamy S, Palamae S, Chandra Khanashyam A, Pandiselvam R, Benjakul S, Thorakattu P, Ramesh B, Aurum FS, Babu KS, Rustagi S, Ramniwas S. Radical species generating technologies for decontamination of Listeria species in food: a recent review report. Crit Rev Food Sci Nutr 2024:1-25. [PMID: 38380625 DOI: 10.1080/10408398.2024.2316295] [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: 02/22/2024]
Abstract
Foodborne illnesses occur due to the contamination of fresh, frozen, or processed food products by some pathogens. Among several pathogens responsible for the illnesses, Listeria monocytogenes is one of the lethal bacteria that endangers public health. Several preexisting and novel technologies, especially non-thermal technologies are being studied for their antimicrobial effects, particularly toward L. monocytogenes. Some noteworthy emerging technologies include ultraviolet (UV) or light-emitting diode (LED), pulsed light, cold plasma, and ozonation. These technologies are gaining popularity since no heat is employed and undesirable deterioration of food quality, especially texture, and taste is devoided. This review aims to summarize the most recent advances in non-thermal processing technologies and their effect on inactivating L. monocytogenes in food products and on sanitizing packaging materials. These technologies use varying mechanisms, such as photoinactivation, photosensitization, disruption of bacterial membrane and cytoplasm, etc. This review can help food processing industries select the appropriate processing techniques for optimal benefits, in which the structural integrity of food can be preserved while simultaneously destroying L. monocytogenes present in foods. To eliminate Listeria spp., different technologies possess varying mechanisms such as rupturing the cell wall, formation of pyrimidine dimers in the DNA through photochemical effect, excitation of endogenous porphyrins by photosensitizers, generating reactive species, causing leakage of cellular contents and oxidizing proteins and lipids. These technologies provide an alternative to heat-based sterilization technologies and further development is still required to minimize the drawbacks associated with some technologies.
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Affiliation(s)
| | - Bharathipriya Rajasekaran
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | | | - C Nickhil
- Department of Food Engineering and Technology, Tezpur University, Assam, India
| | - Suguna Palanisamy
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Suriya Palamae
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | | | - R Pandiselvam
- Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR - Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Priyamavada Thorakattu
- Department of Animal Sciences and Industry/Food Science Institute, Kansas State University, Manhattan, KS, USA
| | - Bharathi Ramesh
- Department of Behavioral Health and Nutrition, University of Delaware, Newark, DE, USA
| | - Fawzan Sigma Aurum
- Research Center for Food Technology and Processing, National Research and Innovation Agency, Yogyakarta, Indonesia
| | | | - Sarvesh Rustagi
- School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | - Seema Ramniwas
- University Centre for Research and Development, University of Biotechnology, Chandigarh University, Mohali, Punjab, India
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Yuan Y, Liu Q, Huang Y, Qi M, Yan H, Li W, Zhuang H. Antibacterial Efficacy and Mechanisms of Curcumin-Based Photodynamic Treatment against Staphylococcus aureus and Its Application in Juices. Molecules 2022; 27:molecules27207136. [PMID: 36296729 PMCID: PMC9612228 DOI: 10.3390/molecules27207136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 10/18/2022] [Accepted: 10/18/2022] [Indexed: 11/16/2022] Open
Abstract
Antimicrobial Photodynamic Treatment (aPDT) is a non-thermal sterilization technology, which can inactivate common foodborne pathogens. In the present study, photodynamic inactivation on Staphylococcus aureus (S. aureus) with different concentrations of curcumin and light dose was evaluated and the mechanisms were also investigated. The results showed that curcumin-based aPDT could inactivate S. aureus cells by 6.9 log CFU/mL in phosphate buffered saline (PBS). Moreover, the modified Gompertz model presented a good fit at the inactivation data of S. aureus. Photodynamic treatment caused cell membrane damage as revealed by analyzing scanning electron microscopy (SEM) images. Leakage of intracellular constituents further indicated that cell membrane permeability was changed. Flow cytometry with double staining demonstrated that cell membrane integrity and the activity of nonspecific esterase were destroyed. Compared with the control group, intracellular reactive oxygen species (ROS) levels caused by photodynamic treatment significantly increased. Furthermore, curcumin-based aPDT reduced S. aureus by 5 log CFU/mL in juices. The color of the juices was also tested using a Chromatic meter, and it was found that b* values were the most markedly influenced by photodynamic treatment. Overall, curcumin-based aPDT had strong antibacterial activity against S. aureus. This approach has the potential to remove foodborne pathogens from liquid food.
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Nicolau-Lapeña I, Colás-Medà P, Viñas I, Alegre I. Inactivation of Escherichia coli, Salmonella enterica and Listeria monocytogenes on apple peel and apple juice by ultraviolet C light treatments with two irradiation devices. Int J Food Microbiol 2022; 364:109535. [PMID: 35033977 DOI: 10.1016/j.ijfoodmicro.2022.109535] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 12/16/2021] [Accepted: 01/06/2022] [Indexed: 10/19/2022]
Abstract
Following the market trends, the consumption of fresh and cold-pressed juice in Europe is increasing. However, a primary concern - particularly in apple juice - is the related outbreaks caused by food-borne pathogens. One of the challenges is to find methods able to reduce pathogenic loads while avoiding deterioration of nutritional properties and bioactive compounds that occur in thermal pasteurization processes. In this study, the inactivation of Escherichia coli, Salmonella enterica and Listeria monocytogenes was evaluated under different ultraviolet C (UVC254nm) light treatments (up to 10,665.9 ± 28.1 mJ/cm2), in two different steps of the production chain (before and after juice processing): on apple peel discs and in apple juice. The systems proposed were a horizontal chamber with UVC254nm emitting lamps treating the product disposed at a distance of 12 cm, and a tank containing UVC254nm lamps and in which the product is immersed and agitated. Final reductions ranged from 3.3 ± 0.5 to 5.3 ± 0.4 logarithmic units, depending on the microorganism, matrix and used device. The survival curves were adjusted to Weibull and biphasic models (R2-adj ≥ 0.852), and UVC doses needed for the first decimal reduction were calculated, being lower for the apple peel discs (0.20 to 83.83 mJ/cm2) than they were for apple juice (174.60 to 1273.31 mJ/cm2), probably for the low transmittance of the apple juice compared to the surface treatment occurring on the peels. Within the treatments evaluated, the UVC254nm irradiation of apple peels immersed in water was the best option as it resulted in a reduction of the tested microorganisms of ca. 2-3 log units at lower UVC254nm doses (< 500 mJ/cm2) when compared to those occurring in apple peel treated with the UVC chamber and in juice. As contamination can proceed from apples, the sanitization of these fruit prior to juice production may be helpful in reducing the safety risks of the final product, reducing the drawbacks related to the poor transmittance of the fruit juices.
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Affiliation(s)
- Iolanda Nicolau-Lapeña
- Universitat de Lleida, Food Technology Department, AGROTECNIO-CERCA Center, Rovira Roure 191, 25198 Lleida, Spain
| | - Pilar Colás-Medà
- Universitat de Lleida, Food Technology Department, AGROTECNIO-CERCA Center, Rovira Roure 191, 25198 Lleida, Spain
| | - Inmaculada Viñas
- Universitat de Lleida, Food Technology Department, AGROTECNIO-CERCA Center, Rovira Roure 191, 25198 Lleida, Spain
| | - Isabel Alegre
- Universitat de Lleida, Food Technology Department, AGROTECNIO-CERCA Center, Rovira Roure 191, 25198 Lleida, Spain.
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Kim DK, Kang DH. Efficacy of light-emitting diodes emitting 395, 405, 415, and 425 nm blue light for bacterial inactivation and the microbicidal mechanism. Food Res Int 2021; 141:110105. [PMID: 33641972 DOI: 10.1016/j.foodres.2021.110105] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 12/15/2020] [Accepted: 01/02/2021] [Indexed: 11/18/2022]
Abstract
We investigated the bactericidal effects against Escherichia coli O157:H7 of light-emitting diodes (LEDs) emitting blue light of four different peak wavelengths ranging from 395 to 425 nm in water. Furthermore, we investigated inactivation in the presence of reactive oxygen species (ROS) scavengers to elucidate the contribution of bacterial inactivation. An aluminum chamber was constructed and coated in carbon to block exterior light, and a single blue light LED with a rear heat sink was attached to the chamber lid. Effective inactivation of the pathogen was observed for all blue light LED irradiation at 305, 405, 415, and 425 nm. The log-linear with shoulder and tail model and log-linear model described the survival of the bacteria after blue light LED treatments. Not just the effects of ROS but also photophysical effects were shown with the addition of mannitol, a ROS scavenger. The integrity of the cell membrane was damaged regardless of the presence of ROS, which indicates that photophysical effects were sufficient to induce damage to the cell membrane. In addition, activity of succinate-coenzyme Q reductase, which participates in respiratory metabolism to generate energy, decreased in the absence of ROS and decreased further in the presence of ROS.
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Affiliation(s)
- Do-Kyun Kim
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea
| | - Dong-Hyun Kang
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, Republic of Korea.
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Pretto ÂN, Reck C, Menin Á, Sant’Anna V. Kinetic modeling of inactivation of foodborne bacterial pathogens in serrano artisanal cheese during ripening. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2021. [DOI: 10.1590/1981-6723.32219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract Serrano artisanal cheese is a traditional raw milk dairy product from southern Brazil. For safe consumption of raw milk products, ripening is a critical period for reducing populations of pathogenic and spoilage microorganism and, then, the knowledge on inactivation kinetics of microorganisms is necessary to guarantee food safety and quality. In the present work, inactivation kinetics of foodborne bacterial pathogens required by Brazilian regulations in serrano artisanal cheeses were statistically evaluated during ripening. The Salmonella spp., Listeria monocytogenes, coagulase-positive strain of Staphylococcus aureus and fecal coliforms were analyzed for up to 60 days. Experimental data were fitted using first-order model, Weibull and log-linear + shoulder models. Results showed no presence of Salmonella spp. and L. monogyatogenes in the cheeses through the studied period. The first-order and Weibull models presented good performance to represent coagulase-positive strain of S. aureus and fecal coliforms during ripening, although Weibull distribution showed better outcomes to experimental data. Log-linear+shoulder equation was discarded to describe the reduction of microorganism counts for physical criteria. Kinetics showed an initial resistance of fecal coliforms to be inactivated, unlike to coagulase-positive strain of S. aureus population. Modeling analysis allowed estimating serrano artisanal cheese ripening period to be longer than 33 days for achieving a safe product according to the Brazilian Regulatory Standards.
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Affiliation(s)
| | - Carolina Reck
- Vertà Instituto de Pesquisa e Diagnóstico Veterinário, Brasil
| | - Álvaro Menin
- Vertà Instituto de Pesquisa e Diagnóstico Veterinário, Brasil
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Afraz MT, Khan MR, Roobab U, Noranizan MA, Tiwari BK, Rashid MT, Inam‐ur‐Raheem M, Hashemi SMB, Aadil RM. Impact of novel processing techniques on the functional properties of egg products and derivatives: A review. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13568] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Muhammad Talha Afraz
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Moazzam Rafiq Khan
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Ume Roobab
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Mohd Adzahan Noranizan
- Department of Food Technology Faculty of Food Science and Technology, Universiti Putra Malaysia Serdang Malaysia
| | - Brijesh K. Tiwari
- Department of Food Biosciences Teagasc Food Research Centre Dublin Ireland
| | | | - Muhammad Inam‐ur‐Raheem
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | | | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
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Pasteurization of carrot juice by combining UV-C and mild heat: Impact on shelf-life and quality compared to conventional thermal treatment. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102362] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Fenoglio D, Ferrario M, Schenk M, Guerrero S. Effect of pilot-scale UV-C light treatment assisted by mild heat on E. coli, L. plantarum and S. cerevisiae inactivation in clear and turbid fruit juices. Storage study of surviving populations. Int J Food Microbiol 2020; 332:108767. [PMID: 32593099 DOI: 10.1016/j.ijfoodmicro.2020.108767] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 06/13/2020] [Accepted: 06/18/2020] [Indexed: 11/24/2022]
Abstract
Consumer growing demands for high-quality and safe food and beverages have stimulated the interest in alternative preservation technologies. Short-wavelength ultraviolet light (UV-C, 254 nm) has proven to be useful for the decontamination of a great variety of clear juices while improving their quality compared to traditional thermal treatments. Suspended solids and coloured compounds in turbid juices, diminish light transmission. The use of UV-C under a hurdle approach, may be a promising strategy for their treatment. The purpose of this study was to analyse Escherichia coli ATCC 25922, Saccharomyces cerevisiae KE 162 and Lactobacillus plantarum ATCC 8014 inactivation in clear pear juice (PJ), turbid orange-tangerine (OT) and orange-banana-mango-kiwi-strawberry (OBMKS) juices processed by single UV-C (390 mJ/cm2, 20 °C) and UV-C assisted by mild heat (UV-C/H, 50 °C) at pilot-scale in a coiled tubing unit and stored under refrigeration (5 °C). Inactivation studies were also conducted in peptone water (PW) and model solution (MS). The adequacy of the Coroller, Weibull and Biphasic Plus Shoulder models was studied. UV-C was highly effective in PW, MS and PJ, achieving up to 5.5-6.3-4.7, 4.8-5.1-4.6 and 4.4-5.5 log reductions for L. plantarum, E. coli,and S. cerevisiae, respectively. Whereas, a moderate inactivation by single UV-C was recorded in the turbid blends, reducing up to 2.4-3.8-1.6 and 3.6-3.7-1.3 log-cycles in OT and OBMKS, respectively. When the UV-C/H treatment was applied, high bacterial inactivation was observed achieving 5.2-5.6, 6.3-6.6 and 5.5-6.7 log reductions in OT, OBMKS and PJ, respectively, while 4.6-4.9 log reductions were determined for the yeast in OBMKS and OT, respectively. Thus, additive inactivation effects between UV-C and H were observed. All the models tested gave useful information regarding the existence of microbial subpopulations with varying resistances. However, the cumulative Weibull distribution function was the most versatile one, fitting inactivation curves with different shapes. Additionally, the frequency distributions of resistances showed that UV-C/H not only increased the UV-C microbicidal effect but changed the distribution of inactivation times. Principal component analysis revealed that UV-C effectiveness was associated to low particle size, a⃰, turbidity and high UV-C transmittance. An increase on the inactivation of treated bacterial populations was recorded along storage, while no yeast recovery was observed, thus emphasizing the contribution of refrigerated storage to microbial inactivation. Microbial inactivation in clear and turbid juices achieved by UV-C (390 mJ/cm2) assisted by mild heat (50 °C) and subsequent refrigerated storage may represent an useful alternative for multiple applications in the juice industry.
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Affiliation(s)
- Daniela Fenoglio
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina
| | - Mariana Ferrario
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Pabellón de Industrias, Ciudad Universitaria, Avenida Intendente Güiraldes 2160(C1428EGA) Ciudad Autónoma de Buenos Aires, Argentina
| | - Marcela Schenk
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Pabellón de Industrias, Ciudad Universitaria, Avenida Intendente Güiraldes 2160(C1428EGA) Ciudad Autónoma de Buenos Aires, Argentina
| | - Sandra Guerrero
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Pabellón de Industrias, Ciudad Universitaria, Avenida Intendente Güiraldes 2160(C1428EGA) Ciudad Autónoma de Buenos Aires, Argentina.
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Berdejo D, Pagán E, García-Gonzalo D, Pagán R. Exploiting the synergism among physical and chemical processes for improving food safety. Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2018.08.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Kaya Z, Unluturk S. Pasteurization of verjuice by UV‐C irradiation and mild heat treatment. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13131] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zehra Kaya
- Department of Food EngineeringIzmir Institute of Technology Izmir Turkey
| | - Sevcan Unluturk
- Department of Food EngineeringIzmir Institute of Technology Izmir Turkey
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Synergistic effect of ultrasonic waves under pressure at mild temperatures (MTS) in yeast inactivation. Int J Food Microbiol 2018; 284:56-62. [DOI: 10.1016/j.ijfoodmicro.2018.07.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2018] [Revised: 06/28/2018] [Accepted: 07/02/2018] [Indexed: 12/29/2022]
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