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Azhar M, Yousaf M, Maher S, Fatmi MQ. Discovering Potential Bacteriocins Against Pseudomonas fragi: a Subtractive Proteomics and Molecular Dynamic Simulation Study for Food Preservation. Appl Biochem Biotechnol 2024; 196:2851-2868. [PMID: 37103735 DOI: 10.1007/s12010-023-04509-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 04/11/2023] [Indexed: 04/28/2023]
Abstract
Food preservation is a schematic and scientific procedure employed for the maintenance and improvement of food's quality, shelf life, and nutritional value. Although, on one hand, ancient conventional methods such as freezing, pasteurization, canning, and chemical methods have the potential to lengthen the shelf life of edible substances, but on the other hand, they can deteriorate its nutritional value as well. Present research focuses on the identification of promising bacteriocins against Pseudomonas fragi via subtractive proteomics pipeline as an alternative approach for food preservation. Bacteriocins are small peptides produced by certain microbes to naturally defend themselves by destroying other closely related bacteria residing in their neighborhood. P. fragi lies among the most notable microbes responsible for the elicitation of food spoilage. Due to increasing emergence and prevalence of multidrug resistance bacteria, there is a need to unravel novel drug targets, crucially involved in food decay process. Based on subtractive scrutinization, UDP-N-acetylglucosamine O-acyltransferase (LpxA) was chosen as promising therapeutic protein target that could play a significant role in progression of food spoilage. Subtilosin A, thuricin-CD, and mutacin B-NY266 were found as the most robust inhibitors of LpxA according to the molecular docking assay results. Molecular dynamic simulations and binding energy calculations via MM/PBSA method of LpxA and three top hit docked complexes, i.e., LpxA-subtilosin A, LpxA-thuricin-CD, and LpxA-mutacin B-NY266, revealed stability throughout simulations and ensured that shortlisted bacteriocins had strong affinity for LpxA.
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Affiliation(s)
- Maria Azhar
- Department of Biosciences, COMSATS University Islamabad, Islamabad, 45550, Pakistan
| | - Maha Yousaf
- Department of Biosciences, COMSATS University Islamabad, Islamabad, 45550, Pakistan
| | - Saima Maher
- Department of Chemistry, Sardar Bahadur Khan Women's University, Quetta, Pakistan
| | - M Qaiser Fatmi
- Department of Biosciences, COMSATS University Islamabad, Islamabad, 45550, Pakistan.
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Moura D, Vilela J, Saraiva S, Monteiro-Silva F, De Almeida JMMM, Saraiva C. Antimicrobial Effects and Antioxidant Activity of Myrtus communis L. Essential Oil in Beef Stored under Different Packaging Conditions. Foods 2023; 12:3390. [PMID: 37761099 PMCID: PMC10529660 DOI: 10.3390/foods12183390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 09/01/2023] [Accepted: 09/04/2023] [Indexed: 09/29/2023] Open
Abstract
The aim of this study was to assess the antimicrobial effects of myrtle (Myrtus communis L.) essential oil (EO) on pathogenic (E. coli O157:H7 NCTC 12900; Listeria monocytogenes ATCC BAA-679) and spoilage microbiota in beef and determine its minimum inhibitory concentration (MIC) and antioxidant activity. The behavior of LAB, Enterobacteriaceae, Pseudomonas spp., and fungi, as well as total mesophilic (TM) and total psychotropic (TP) counts, in beef samples, was analyzed during storage at 2 and 8 °C in two different packaging systems (aerobiosis and vacuum). Leaves of myrtle were dried, its EO was extracted by hydrodistillation using a Clevenger-type apparatus, and the chemical composition was determined using chromatographical techniques. The major compounds obtained were myrtenyl acetate (15.5%), β-linalool (12.3%), 1,8-cineole (eucalyptol; 9.9%), geranyl acetate (7.4%), limonene (6.2%), α-pinene (4.4%), linalyl o-aminobenzoate (5.8%), α-terpineol (2.7%), and myrtenol (1.2%). Myrtle EO presented a MIC of 25 µL/mL for E. coli O157:H7 NCTC 12900, E. coli, Listeria monocytogenes ATCC BAA-679, Enterobacteriaceae, and E. coli O157:H7 ATCC 35150 and 50µL/mL for Pseudomonas spp. The samples packed in aerobiosis had higher counts of deteriorative microorganisms than samples packed under vacuum, and samples with myrtle EO presented the lowest microbial contents, indicating good antimicrobial activity in beef samples. Myrtle EO is a viable natural alternative to eliminate or reduce the pathogenic and deteriorative microorganisms of meat, preventing their growth and enhancing meat safety.
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Affiliation(s)
- Dirce Moura
- Animal and Veterinary Science Center (CECAV), University of Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal; (D.M.); (J.V.); (S.S.)
| | - Joana Vilela
- Animal and Veterinary Science Center (CECAV), University of Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal; (D.M.); (J.V.); (S.S.)
| | - Sónia Saraiva
- Animal and Veterinary Science Center (CECAV), University of Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal; (D.M.); (J.V.); (S.S.)
- Department of Veterinary Sciences, School of Agricultural and Veterinary Sciences, UTAD, 5000-801 Vila Real, Portugal
- Associate Laboratory for Animal and Veterinary Science (AL4AnimalS), 1300-477 Lisboa, Portugal
| | - Filipe Monteiro-Silva
- Centre for Applied Photonics, INESC TEC, Faculty of Sciences of University of Porto, Rua do Campo Alegre, 4169-007 Porto, Portugal; (F.M.-S.); (J.M.M.M.D.A.)
| | - José M. M. M. De Almeida
- Centre for Applied Photonics, INESC TEC, Faculty of Sciences of University of Porto, Rua do Campo Alegre, 4169-007 Porto, Portugal; (F.M.-S.); (J.M.M.M.D.A.)
- Department of Physics, School of Sciences and Technology, UTAD, 5000-801 Vila Real, Portugal
| | - Cristina Saraiva
- Animal and Veterinary Science Center (CECAV), University of Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal; (D.M.); (J.V.); (S.S.)
- Department of Veterinary Sciences, School of Agricultural and Veterinary Sciences, UTAD, 5000-801 Vila Real, Portugal
- Associate Laboratory for Animal and Veterinary Science (AL4AnimalS), 1300-477 Lisboa, Portugal
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Kunnath S, Jaganath B, Panda SK, Balange AK, Gudipati V. Effect of high pressure and setting condition on physico-chemical, structural and functional characteristics of transglutaminase mediated fish gels. FOOD SCI TECHNOL INT 2020; 27:608-618. [PMID: 33302726 DOI: 10.1177/1082013220978103] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Application of High pressure and low temperature setting condition on microbial transglutaminase (MTGase) mediated gelation was studied against conventional cooking in pink perch mince. A high pressure of 250 MPa was given to pink perch mince samples added with and without MTGase enzyme, for a holding time of 12 min and a setting condition of 25 °C for 30 min was given prior and after the treatments. Nine random experiments (T1 to T9) were made against high pressure and cooking and analysed its textural and functional properties. Addition of MTGase and setting conditions had significant effect on the textural properties of the both samples especially in inducing the gel strength. Reduction in total and reactive sulfhydryl groups observed was due to the formation of disulfide linkages, which was found more in T6 to T9. Setting condition had significant effect on protein hydrophobicity in both pressure and heat induced gels. No significant variation in the Ca2+-ATPase enzyme activity was observed among treatments. SEM images revealed more closed and dense fibrous network in samples with enzyme (T6 to T9), due to more protein polymerisation. So MTGase enzyme along with pressure treatment enhanced the conformational stability and produce stronger networks through the formation of non sulfide bonds between proteins and setting reinforced these networks. Hence the synergistic effect of high pressure and MTGase can enhance the textural and functional properties of fish gels, when compared with the conventional cooking.
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Affiliation(s)
- Sarika Kunnath
- Fish Processing Division, ICAR-Central Institute of Fisheries Technology (CIFT), Cochin, India
| | - Bindu Jaganath
- Fish Processing Division, ICAR-Central Institute of Fisheries Technology (CIFT), Cochin, India
| | - Satyen Kumar Panda
- Quality Assurance and Management Division, ICAR-Central Institute of Fisheries Technology (CIFT), Cochin, India
| | - Amjad K Balange
- Fisheries Resource Harvest and Post-Harvest Management Division, ICAR-Central Institute of Fisheries Education (CIFE), Mumbai, India
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Al-Qadiri H, Amr A, Al-Holy MA, Shahein M. Effect of gamma irradiation against microbial spoilage of hummus preserved under refrigerated storage. FOOD SCI TECHNOL INT 2020; 27:598-607. [PMID: 33283540 DOI: 10.1177/1082013220975891] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The current study aimed to evaluate the preservation of hummus packed in laminated pouches to extend its shelf life for a period of 35 d using a combined treatment of gamma irradiation and refrigerated storage. The effects of different irradiation doses (0, 0.1, 1.5 and 2.5 kGy) and refrigeration (4 °C) against microbial spoilage were investigated. Microbial criteria of total mesophilic aerobic counts, lactic acid bacterial counts, and yeasts and molds decreased significantly (P ≤ 0.05) in a dose dependent manner. Furthermore, dose of 2.5 kGy decreased the lactic acid bacteria counts to undetectable levels for the first 10 d of storage. Although microbial load increased during 35 d of refrigerated storage, samples treated with doses of 1.5 and 2.5 kGy showed a good microbial quality that complies with microbial limits set by national and international authorities for ready to eat foods. Furthermore, Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Enterococcus faecalis and coliform bacteria were not detected in the irradiated samples as well as in the controls. It was observed that a dose ≥1.5 kGy combined with refrigerated storage at 4 °C could be used to extend the shelf life of hummus samples in laminated pouches up to 35 d.
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Affiliation(s)
- Hamzah Al-Qadiri
- Department of Nutrition and Food Technology, School of Agriculture, The University of Jordan, Amman, Jordan
| | - Ayed Amr
- Department of Nutrition and Food Technology, School of Agriculture, The University of Jordan, Amman, Jordan
| | - Murad A Al-Holy
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, Hashemite University, Zarqa, Jordan
| | - Mohammed Shahein
- Department of Nutrition and Food Technology, School of Agriculture, The University of Jordan, Amman, Jordan
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Navab Safa N, Dorraki N, Ebadi MT, Maroofi A, Ghasempour A, Ghomi H. Decontamination of peppermint distillate using spark plasma: microbiological and physicochemical evaluation. Journal of Food Science and Technology 2020; 57:3314-3322. [PMID: 32713960 DOI: 10.1007/s13197-020-04364-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/07/2020] [Accepted: 03/18/2020] [Indexed: 11/28/2022]
Abstract
Microbial contamination of herbal distillates is one of the crucial problems that the market is commonly facing. Spark plasma can be proposed as a potential emerging solution for the decontamination of liquids even with the sensitive aromatic compound like peppermint (Mentha piperita L.) distillate. However, its probable effects on the physicochemical properties of distillate is the main area of concern which will be discussed in the current paper. According to our results, spark plasma with an energy of 2 J/pulse is able to achieve a 4-log reduction in Pseudomonas aeruginosa counts after 4 min of treatment. Various assessments including pH analysis, color measurement, evaluation of essential oil content and composition are employed to determine the likely side effects of the method on the final product. The results show that the plasma processing does not make any sensible changes in the peppermint distillate acidity and color. According to the results, the peppermint essential oil content decreases only about 4% in the samples affected by the plasma, however, content of menthol as the main compound of peppermint distillate reduces about 17%.
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Affiliation(s)
- Nasrin Navab Safa
- Laser and Plasma Research Institute, Shahid Beheshti University, Tehran, 1983963113 Iran
| | - Naghme Dorraki
- Department of Electric Power Engineering, NTNU, 7034 Trondheim, Norway
| | - Mohammad-Taghi Ebadi
- Department of Horticultural Sciences, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Alireza Maroofi
- Laser and Plasma Research Institute, Shahid Beheshti University, Tehran, 1983963113 Iran
| | - Alireza Ghasempour
- Medicinal Plants and Drug Research Institute, Shahid Beheshti University, Evin, Tehran, Iran
| | - Hamid Ghomi
- Laser and Plasma Research Institute, Shahid Beheshti University, Tehran, 1983963113 Iran
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Kamal T, Cheng S, Khan IA, Nawab K, Zhang T, Song Y, Wang S, Nadeem M, Riaz M, Khan MAU, Zhu B, Tan M. Potential uses of LF‐NMR and MRI in the study of water dynamics and quality measurement of fruits and vegetables. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14202] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Tariq Kamal
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China Dalian People's Republic of China
- Department of Agriculture University of Swabi Swabi Pakistan
| | - Shasha Cheng
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China Dalian People's Republic of China
| | - Imtiaz Ali Khan
- Department of Agriculture University of Swabi Swabi Pakistan
| | - Khalid Nawab
- Department of Agricultural Extension Education and Communication The University of Agriculture Peshawar Peshawar Pakistan
| | - Tan Zhang
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China Dalian People's Republic of China
| | - Yukun Song
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China Dalian People's Republic of China
| | - Siqi Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China Dalian People's Republic of China
| | - Muhammad Nadeem
- Department of Plant Protection The University of Agriculture Peshawar Peshawar Pakistan
| | - Muhammad Riaz
- Department of Plant Breeding and Genetics The University of Agriculture Peshawar Peshawar Pakistan
| | | | - Bei‐Wei Zhu
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China Dalian People's Republic of China
| | - Mingqian Tan
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China Dalian People's Republic of China
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7
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Protective effect of reuterin-producing Lactobacillus reuteri against Listeria monocytogenes and Escherichia coli O157:H7 in semi-hard cheese. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.08.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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8
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Van Tassell ML, Ibarra-Sánchez LA, Hoepker GP, Miller MJ. Hot topic: Antilisterial activity by endolysin PlyP100 in fresh cheese. J Dairy Sci 2017; 100:2482-2487. [DOI: 10.3168/jds.2016-11990] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2016] [Accepted: 12/12/2016] [Indexed: 11/19/2022]
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Hernandes C, Pina E, Taleb-Contini S, Bertoni B, Cestari I, Espanha L, Varanda E, Camilo K, Martinez E, França S, Pereira A. Lippia origanoidesessential oil: an efficient and safe alternative to preserve food, cosmetic and pharmaceutical products. J Appl Microbiol 2017; 122:900-910. [DOI: 10.1111/jam.13398] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2016] [Revised: 12/13/2016] [Accepted: 01/03/2017] [Indexed: 11/27/2022]
Affiliation(s)
- C. Hernandes
- Instituto Israelita de Ensino e Pesquisa Albert Einstein; Hospital Israelita Albert Einstein; São Paulo SP Brazil
- Departamento de Biotecnologia; Universidade de Ribeirão Preto; Ribeirão Preto SP Brazil
| | - E.S. Pina
- Departamento de Biotecnologia; Universidade de Ribeirão Preto; Ribeirão Preto SP Brazil
| | - S.H. Taleb-Contini
- Departamento de Biotecnologia; Universidade de Ribeirão Preto; Ribeirão Preto SP Brazil
| | - B.W. Bertoni
- Departamento de Biotecnologia; Universidade de Ribeirão Preto; Ribeirão Preto SP Brazil
| | - I.M. Cestari
- Folha Nativa Indústria e Comercio de Produtos Cosméticos; Jardinópolis SP Brazil
| | - L.G. Espanha
- Departamento de Ciências Biológicas; Faculdade de Ciências Farmacêuticas de Araraquara; Universidade Estadual Paulista “Julio de Mesquita-Filho”; Araraquara SP Brazil
| | - E.A. Varanda
- Departamento de Ciências Biológicas; Faculdade de Ciências Farmacêuticas de Araraquara; Universidade Estadual Paulista “Julio de Mesquita-Filho”; Araraquara SP Brazil
| | - K.F.B. Camilo
- Departamento de Biotecnologia; Universidade de Ribeirão Preto; Ribeirão Preto SP Brazil
| | - E.Z. Martinez
- Departamento de Medicina Social; Faculdade de Medicina de Ribeirão Preto; Universidade de São Paulo; Ribeirão Preto SP Brazil
| | - S.C. França
- Departamento de Biotecnologia; Universidade de Ribeirão Preto; Ribeirão Preto SP Brazil
| | - A.M.S. Pereira
- Departamento de Biotecnologia; Universidade de Ribeirão Preto; Ribeirão Preto SP Brazil
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Cakmak H, Altinel B, Kumcuoglu S, Kisla D, Tavman S. Production of crispy bread snacks containing chicken meat and chicken meat powder. AN ACAD BRAS CIENC 2016; 88:2387-2399. [PMID: 27925030 DOI: 10.1590/0001-3765201620150059] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2015] [Accepted: 09/21/2015] [Indexed: 11/22/2022] Open
Abstract
Chicken meat in two different forms (chicken meat and chicken meat powder) were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing new and healthy snacks. The chicken meat and powder levels were 10% for white flour baguette, and 15% for whole wheat blend. The dried baguette samples were packaged under 100% N2, and physical, chemical, microbiological and sensorial properties were evaluated during 3 months of storage. Protein content of chicken meat powder added samples were found statistically higher than chicken meat added samples. Hardness of the snacks was significantly affected from type of chicken meat, such as values were higher for chicken meat added samples than chicken meat powder added samples. Lipid oxidation of the snacks was determined by TBA analysis, and TBA value for whole wheat mixture snack with 15% of chicken meat was the highest among all during storage. The highest overall acceptance score was obtained from white flour snack with 10% chicken meat. There was no coliform bacteria detected during storage and the results of yeast-mold count and aerobic plate count of snacks remained between the quantitative ranges.
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Affiliation(s)
- Hulya Cakmak
- Ege University, Graduate School of Natural and Applied Sciences, Department of Food Engineering, Bornova 35100, Izmir, Turkey
| | - Burak Altinel
- Ege University, Faculty of Engineering, Department of Food Engineering, Bornova 35100, Izmir, Turkey
| | - Seher Kumcuoglu
- Ege University, Faculty of Engineering, Department of Food Engineering, Bornova 35100, Izmir, Turkey
| | - Duygu Kisla
- Ege University, Faculty of Engineering, Department of Food Engineering, Bornova 35100, Izmir, Turkey
| | - Sebnem Tavman
- Ege University, Faculty of Engineering, Department of Food Engineering, Bornova 35100, Izmir, Turkey
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D'Amato S, Mazzarrino G, Rossi C, Serio A, López CC, Celano GV, Paparella A. Thymus Vulgaris (Red Thyme) and Caryophyllus Aromaticus (Clove) Essential Oils to Control Spoilage Microorganisms in Pork Under Modified Atmosphere. Ital J Food Saf 2016; 5:5785. [PMID: 27853710 PMCID: PMC5090114 DOI: 10.4081/ijfs.2016.5785] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2016] [Revised: 03/08/2016] [Accepted: 04/06/2016] [Indexed: 11/23/2022] Open
Abstract
In recent years, it has been confirmed that essential oils (EOs) exert antimicrobial activity as they are able to inhibit cell growth and inactivate microbial cells. The application of biopreservation strategies by means of EOs opens up interesting perspectives in the food industry, including meat production. The paper aims to evaluate the effects of Thymus vulgaris (red thyme) and Caryophyllus aromaticus (cloves) EOs on the development of the spoilage population of fresh pork packaged under modified atmosphere (MAP). In particular, the research was focused on Brochothrix thermosphacta, a specific spoilage microorganism of fresh meat packed in anaerobic conditions or under MAP. Amongst seven EOs, those that showed the highest antimicrobial activity on 5 B. thermosphacta strains in vitro were: cloves [minimum inhibitory concentration (MIC) 0.6-2.5 mg/mL], savory (MIC 2.5-5.0 mg/mL), and red thyme (MIC 2.5 to 20 mg/mL). Red thyme and cloves EOs were selected for meat treatment, by increasing the dose at 20 and 40 mg/mL respectively, to take into account the matrix effect that can reduce EO availability. In spite of the minor efficacy observed in vitro, 40 mg/mL red thyme EO strongly limited the growth of B. thermosphacta in pork samples up to day 6 of storage [below 3.0 Log colony forming unit (CFU)/g, starting from 2.0 Log CFU/g at time 0], and exerted an antimicrobial effect also on the aerobic mesophilic count. Good results were obtained also with 20 mg/mL red thyme EO. The control of B. thermosphacta growth through EOs encourages research on alternative methods for extending the shelf life of fresh meat under MAP.
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Affiliation(s)
- Serena D'Amato
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo , Mosciano Sant'Angelo (TE), Italy
| | - Giovanni Mazzarrino
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo , Mosciano Sant'Angelo (TE), Italy
| | - Chiara Rossi
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo , Mosciano Sant'Angelo (TE), Italy
| | - Annalisa Serio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo , Mosciano Sant'Angelo (TE), Italy
| | - Clemencia Chaves López
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo , Mosciano Sant'Angelo (TE), Italy
| | | | - Antonello Paparella
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo , Mosciano Sant'Angelo (TE), Italy
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Noor R, Malek M, Rahman S, Meghla M, Acharjee M, Rahman MM. Assessment of survival of pathogenic bacteria in fresh vegetables through in vitro challenge test. INTERNATIONAL JOURNAL OF FOOD CONTAMINATION 2015. [DOI: 10.1186/s40550-015-0021-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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13
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Lactic acid bacteria and their controversial role in fresh meat spoilage. Meat Sci 2015; 109:66-74. [DOI: 10.1016/j.meatsci.2015.04.014] [Citation(s) in RCA: 125] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2015] [Revised: 04/21/2015] [Accepted: 04/22/2015] [Indexed: 11/19/2022]
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14
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Irkin R, Esmer OK. Novel food packaging systems with natural antimicrobial agents. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:6095-111. [PMID: 26396358 PMCID: PMC4573172 DOI: 10.1007/s13197-015-1780-9] [Citation(s) in RCA: 105] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/09/2015] [Accepted: 02/23/2015] [Indexed: 10/23/2022]
Abstract
A new type of packaging that combines food packaging materials with antimicrobial substances to control microbial surface contamination of foods to enhance product microbial safety and to extend shelf-life is attracting interest in the packaging industry. Several antimicrobial compounds can be combined with different types of packaging materials. But in recent years, since consumer demand for natural food ingredients has increased because of safety and availability, these natural compounds are beginning to replace the chemical additives in foods and are perceived to be safer and claimed to alleviate safety concerns. Recent research studies are mainly focused on the application of natural antimicrobials in food packaging system. Biologically derived compounds like bacteriocins, phytochemicals, enzymes can be used in antimicrobial food packaging. The aim of this review is to give an overview of most important knowledge about application of natural antimicrobial packagings with model food systems and their antimicrobial effects on food products.
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Affiliation(s)
- Reyhan Irkin
- />Engineering and Architecture Faculty, Food Engineering Department, Balikesir University, 10145 Balikesir, Turkey
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Pothakos V, Stellato G, Ercolini D, Devlieghere F. Processing Environment and Ingredients Are Both Sources of Leuconostoc gelidum, Which Emerges as a Major Spoiler in Ready-To-Eat Meals. Appl Environ Microbiol 2015; 81:3529-41. [PMID: 25769837 PMCID: PMC4407211 DOI: 10.1128/aem.03941-14] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2014] [Accepted: 03/10/2015] [Indexed: 11/20/2022] Open
Abstract
Mesophilic and psychrotrophic organism viable counts, as well as high-throughput 16S rRNA gene-based pyrosequencing, were performed with the aim of elucidating the origin of psychrotrophic lactic acid bacteria (LAB) in a ready-to-eat (RTE) meal manufacturing plant. The microbial counts of the products at the end of the shelf life were greatly underestimated when mesophilic incubation was implemented due to overlooked, psychrotrophic members of the LAB. Pseudomonas spp., Enterobacteriaceae, Streptococcaceae, and Lactobacillus spp. constituted the most widespread operational taxonomic units (OTUs), whereas Leuconostoc gelidum was detected as a minor member of the indigenous microbiota of the food ingredients and microbial community of the processing environment, albeit it colonized samples at almost every sampling point on the premises. However, L. gelidum became the most predominant microbe at the end of the shelf life. The ability of L. gelidum to outgrow notorious, spoilage-related taxa like Pseudomonas, Brochothrix, and Lactobacillus underpins its high growth dynamics and severe spoilage character under refrigeration temperatures. The use of predicted metagenomes was useful for observation of putative gene repertoires in the samples analyzed in this study. The end products grouped in clusters characterized by gene profiles related to carbohydrate depletion presumably associated with a fast energy yield, a finding which is consistent with the fastidious nature of highly competitive LAB that dominated at the end of the shelf life. The present study showcases the detrimental impact of contamination with psychrotrophic LAB on the shelf life of packaged and cold-stored foodstuffs and the long-term quality implications for production batches once resident microbiota are established in the processing environment.
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Affiliation(s)
- Vasileios Pothakos
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium Department of Agricultural Sciences, Division of Microbiology, University of Naples Federico II, Portici, Italy
| | - Giuseppina Stellato
- Department of Agricultural Sciences, Division of Microbiology, University of Naples Federico II, Portici, Italy
| | - Danilo Ercolini
- Department of Agricultural Sciences, Division of Microbiology, University of Naples Federico II, Portici, Italy
| | - Frank Devlieghere
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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Transcriptomic analysis of Escherichia coli MG1655 cells exposed to pulsed electric fields. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2014.09.003] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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17
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Phuvasate S, Su YC. Efficacy of low-temperature high hydrostatic pressure processing in inactivating Vibrio parahaemolyticus in culture suspension and oyster homogenate. Int J Food Microbiol 2015; 196:11-5. [DOI: 10.1016/j.ijfoodmicro.2014.11.018] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2014] [Revised: 11/06/2014] [Accepted: 11/23/2014] [Indexed: 10/24/2022]
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18
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Müller A, Noack L, Greiner R, Stahl MR, Posten C. Effect of UV-C and UV-B treatment on polyphenol oxidase activity and shelf life of apple and grape juices. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.05.014] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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19
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Załęcka A, Bügel S, Paoletti F, Kahl J, Bonanno A, Dostalova A, Rahmann G. The influence of organic production on food quality - research findings, gaps and future challenges. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2600-2604. [PMID: 24436145 DOI: 10.1002/jsfa.6578] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/29/2013] [Revised: 01/08/2014] [Accepted: 01/08/2014] [Indexed: 06/03/2023]
Abstract
Although several meta-analysis studies have been published comparing the quality of food derived from organic and non-organic origin, it is still not clear if food from organic production per se can guarantee product-related added value to consumers. This paper aims to summarize the status quo in order to identify research gaps and suggest future research challenges. Organic food is described according to a quality model already published. The influence of organic production on food quality is structured in primary production and processing. Furthermore, organic food authentication is discussed. Organic food seems to contain fewer pesticide residues and statistically more selected health-related compounds such as polyphenols in plant products and polyunsaturated fatty acids in milk and meat products, but the health relevance for consumers is not clear yet. Comparing food from organic origin with so called 'conventional' food seems not to be appropriate, because 'conventional' is not defined. In organic food quality research a system approach is needed from which systemic markers can be selected. Research on the impact of processing technologies on the quality according to organic principles seems of high relevance, since most of the food is processed.
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Affiliation(s)
- Aneta Załęcka
- Department of Functional Food, Organic Food and Commodities, Warsaw University of Life Sciences, PL-02-776, Warszawa, Poland
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Pothakos V, Taminiau B, Huys G, Nezer C, Daube G, Devlieghere F. Psychrotrophic lactic acid bacteria associated with production batch recalls and sporadic cases of early spoilage in Belgium between 2010 and 2014. Int J Food Microbiol 2014; 191:157-63. [PMID: 25268325 DOI: 10.1016/j.ijfoodmicro.2014.09.013] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2014] [Revised: 09/10/2014] [Accepted: 09/14/2014] [Indexed: 12/11/2022]
Abstract
Between 2010 and 2014 several spoilage cases in Belgium occurring in retail foodstuffs prior to the end of shelf-life have been reported to our laboratory. Overall, seven cases involved strictly psychrotrophic lactic acid bacteria (LAB) contamination in packaged and chilled-stored food products. The products derived either from recalls of entire production batches or as specimens of sporadic spoilage manifestations. Some of these samples were returned to the manufacturing companies by consumers who observed the alterations after purchasing the products. The products covered a wide range of foodstuffs (i.e. meat, dairy, vegetable, egg products and composite food) and denoted different spoilage defects. However, the microbiota determined by means of 16S rRNA gene high-throughput sequencing analysis underpin few LAB genera (i.e. Leuconostoc, Lactobacillus, Weissella and Lactococcus), which are frequently encountered nowadays as specific spoilage organisms (SSO) albeit overlooked by mesophilic enumeration methods due to their strictly psychrotrophic character. The present study confirms the spreading of psychrotrophic LAB in Belgian food processing environments leading to unexpected spoilage, corroborating their spoilage dynamics and prevalence in all kinds of packaged and refrigerated foodstuffs in Northern Europe.
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Affiliation(s)
- Vasileios Pothakos
- LFMFP, Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Member of Food2Know, Coupure Links 653, B-9000 Gent, Belgium.
| | - Bernard Taminiau
- Laboratory of Food Microbiology, Department of Food Sciences, Faculty of Veterinary Medicine, University of Liege, Bat. B43b, Sart Tilman, B-4000 Liege, Belgium
| | - Geert Huys
- Laboratory of Microbiology and BCCM/LMG Bacteria Collection, Faculty of Sciences, Ghent University, Member of Food2Know, K.L. Ledeganckstraat 35, B-9000 Gent, Belgium
| | - Carine Nezer
- Quality Partner s.a., rue Hayeneux, 62, 4040 Herstal, Belgium
| | - Georges Daube
- Laboratory of Food Microbiology, Department of Food Sciences, Faculty of Veterinary Medicine, University of Liege, Bat. B43b, Sart Tilman, B-4000 Liege, Belgium
| | - Frank Devlieghere
- LFMFP, Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Member of Food2Know, Coupure Links 653, B-9000 Gent, Belgium
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21
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Mith H, Duré R, Delcenserie V, Zhiri A, Daube G, Clinquart A. Antimicrobial activities of commercial essential oils and their components against food-borne pathogens and food spoilage bacteria. Food Sci Nutr 2014; 2:403-16. [PMID: 25473498 PMCID: PMC4221839 DOI: 10.1002/fsn3.116] [Citation(s) in RCA: 151] [Impact Index Per Article: 15.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2013] [Revised: 03/31/2014] [Accepted: 04/06/2014] [Indexed: 02/02/2023] Open
Abstract
This study was undertaken to determine the in vitro antimicrobial activities of 15 commercial essential oils and their main components in order to pre-select candidates for potential application in highly perishable food preservation. The antibacterial effects against food-borne pathogenic bacteria (Listeria monocytogenes, Salmonella Typhimurium, and enterohemorrhagic Escherichia coli O157:H7) and food spoilage bacteria (Brochothrix thermosphacta and Pseudomonas fluorescens) were tested using paper disk diffusion method, followed by determination of minimum inhibitory (MIC) and bactericidal (MBC) concentrations. Most of the tested essential oils exhibited antimicrobial activity against all tested bacteria, except galangal oil. The essential oils of cinnamon, oregano, and thyme showed strong antimicrobial activities with MIC ≥ 0.125 μL/mL and MBC ≥ 0.25 μL/mL. Among tested bacteria, P. fluorescens was the most resistant to selected essential oils with MICs and MBCs of 1 μL/mL. The results suggest that the activity of the essential oils of cinnamon, oregano, thyme, and clove can be attributed to the existence mostly of cinnamaldehyde, carvacrol, thymol, and eugenol, which appear to possess similar activities against all the tested bacteria. These materials could be served as an important natural alternative to prevent bacterial growth in food products.
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Affiliation(s)
- Hasika Mith
- Department of Food Science, Faculty of Veterinary Medicine, FARAH, University of LiègeLiège, Belgium
- Department of Food Technology and Chemical Engineering, Institute of Technology of CambodiaPhnom Penh, Cambodia
| | - Rémi Duré
- Department of Food Science, Faculty of Veterinary Medicine, FARAH, University of LiègeLiège, Belgium
| | - Véronique Delcenserie
- Department of Food Science, Faculty of Veterinary Medicine, FARAH, University of LiègeLiège, Belgium
| | - Abdesselam Zhiri
- R&D Department, Pranarom International37 Avenue des Artisans, Ghislenghien, B-7822, Belgium
| | - Georges Daube
- Department of Food Science, Faculty of Veterinary Medicine, FARAH, University of LiègeLiège, Belgium
| | - Antoine Clinquart
- Department of Food Science, Faculty of Veterinary Medicine, FARAH, University of LiègeLiège, Belgium
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22
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Prieto N, Iniesto E, Burbano C, Cabanillas B, Pedrosa MM, Rovira M, Rodríguez J, Muzquiz M, Crespo JF, Cuadrado C, Linacero R. Detection of almond allergen coding sequences in processed foods by real time PCR. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:5617-5624. [PMID: 24857239 DOI: 10.1021/jf405121f] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The aim of this work was to develop and analytically validate a quantitative RT-PCR method, using novel primer sets designed on Pru du 1, Pru du 3, Pru du 4, and Pru du 6 allergen-coding sequences, and contrast the sensitivity and specificity of these probes. The temperature and/or pressure processing influence on the ability to detect these almond allergen targets was also analyzed. All primers allowed a specific and accurate amplification of these sequences. The specificity was assessed by amplifying DNA from almond, different Prunus species and other common plant food ingredients. The detection limit was 1 ppm in unprocessed almond kernels. The method's robustness and sensitivity were confirmed using spiked samples. Thermal treatment under pressure (autoclave) reduced yield and amplificability of almond DNA; however, high-hydrostatic pressure treatments did not produced such effects. Compared with ELISA assay outcomes, this RT-PCR showed higher sensitivity to detect almond traces in commercial foodstuffs.
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Affiliation(s)
- Nuria Prieto
- Departamento de Genética, Facultad de Biología, Universidad Complutense de Madrid , 28040 Madrid, Spain
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23
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Cherrat L, Espina L, Bakkali M, García-Gonzalo D, Pagán R, Laglaoui A. Chemical composition and antioxidant properties of Laurus nobilis L. and Myrtus communis L. essential oils from Morocco and evaluation of their antimicrobial activity acting alone or in combined processes for food preservation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:1197-1204. [PMID: 24105704 DOI: 10.1002/jsfa.6397] [Citation(s) in RCA: 73] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/15/2013] [Revised: 06/03/2013] [Accepted: 09/14/2013] [Indexed: 05/28/2023]
Abstract
BACKGROUND This study describes the antioxidant and antimicrobial activity of Laurus nobilis L. and Myrtus communis L. essential oils (EOs). This is the first report of the synergistic antimicrobial effect of these EOs in combination with physical food preservation treatments. RESULTS EOs obtained by steam distillation from aerial parts of Laurus nobilis and Myrtus communis were analysed by using gas chromatography-mass spectrometry. The main compounds were 1,8-cineole and 2-carene (L. nobilis EO); and myrtenyl acetate, 1,8-cineole and α-pinene (M. communis EO). L. nobilis EO showed higher antioxidant activity than M. communis EO in three complementary antioxidant tests. Although antimicrobial activity tests demonstrated the effectiveness of L. nobilis EO and the lack of bactericidal effect of M. communis EO, synergistic lethal effects were observed when combining each EO (0.2 µL mL(-1)) with mild heat (54°C for 10 min) or high hydrostatic pressure (175-400 MPa for 20 min). In contrast, combination of EOs with pulsed electric fields (30 kV cm(-1) for 25 pulses) showed no additional effects. CONCLUSION This study shows the great potential of these EOs in combined treatments with mild heat and high hydrostatic pressure to obtain a higher inactivation of foodborne pathogens, which might help in the design of safe processes applied at low intensity.
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Affiliation(s)
- Lamia Cherrat
- Université Abdelmalek Essaâdi, Faculté des Sciences et Techniques, Equipe de Recherche en Biotechnologies et Génie des Biomolécules (ERBGB), B.P. 416, Tanger, Morocco
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24
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Shu JC, Soo PC, Chen JC, Hsu SH, Chen LC, Chen CY, Liang SH, Buu LM, Chen CC. Differential regulation and activity against oxidative stress of Dps proteins in Bacillus cereus. Int J Med Microbiol 2013; 303:662-73. [DOI: 10.1016/j.ijmm.2013.09.011] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
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25
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Dhanze H, Khurana S, Mane B. Effect of Seabuckthorn Leaf Extract on Microbiological Quality of Raw Chicken during Extended Periods of Storage. J FOOD QUALITY 2012. [DOI: 10.1111/jfq.12007] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- Himani Dhanze
- Department of Veterinary Public Health; College of Veterinary & Animal Sciences; Choudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidyalaya; Palampur Himachal Pradesh India
| | - S.K. Khurana
- Department of Veterinary Public Health; College of Veterinary & Animal Sciences; Choudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidyalaya; Palampur Himachal Pradesh India
| | - B.G. Mane
- Department of Livestock Products Technology; College of Veterinary & Animal Sciences; Choudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidyalaya; Palampur 176062 Himachal Pradesh India
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26
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Calder BL, Skonberg DI, Davis-Dentici K, Hughes BH, Bolton JC. The effectiveness of ozone and acidulant treatments in extending the refrigerated shelf life of fresh-cut potatoes. J Food Sci 2012; 76:S492-8. [PMID: 22417607 DOI: 10.1111/j.1750-3841.2011.02371.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
The objective of the study was to determine the effectiveness of acidulant dip treatments (with or without aqueous ozone) to reduce enzymatic browning and to extend the shelf life of fresh-cut potato slices during refrigerated storage (4 °C) for 28 d. Potato slices subjected to aqueous ozone (2 ppm) had significantly (P≤ 0.05) higher L-values and lower a-values, but ozone did not appear to have any effect on aerobic plate counts (APCs) or polyphenol oxidase (PPO) activity. NatureSeal (NS) and sodium acid sulfate (SAS) were the most effective acidulant treatments in reducing browning (significantly [P≤ 0.05] higher L-values, lower a-values, and browning index values) regardless of ozone treatment. NS and SAS also had lower PPO activity compared to other treatments on days 0 and 28, and significantly (P≤ 0.05) lower APCs (≤2.00 log CFU/g) over refrigerated storage. Therefore, the SAS treatment was comparable to NS, a commercially available product, and showed promise as an effective antibrowning dip to reduce browning and spoilage in fresh-cut potato products. Practical Application: A 1% SAS dip treatment which included 1% citric and 1% ascorbic acid was found to be an effective antibrowning dip for fresh-cut potatoes along with NatureSeal®'s PS-10, compared to other treatments. They were both effective in maintaining low microbial counts over refrigerated storage. Additionally, aqueous ozone washes (2 ppm) showed significant benefits to reduce browning; however, ozone did not affect microbial counts or PPO enzyme activity. Therefore, the SAS treatment could have potential use in the fruit and vegetable industry to reduce browning and spoilage in fresh-cut potato products.
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Affiliation(s)
- Beth L Calder
- Dept. of Food Science & Human Nutrition, Univ. of Maine, 5735 Hitchner Hall, Orono, ME 04469-5735, USA.
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27
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Muñoz A, Palgan I, Noci F, Cronin D, Morgan D, Whyte P, Lyng J. Combinations of selected non-thermal technologies and antimicrobials for microbial inactivation in a buffer system. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.02.001] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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28
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Vanlint D, Rutten N, Michiels CW, Aertsen A. Emergence and stability of high-pressure resistance in different food-borne pathogens. Appl Environ Microbiol 2012; 78:3234-41. [PMID: 22344661 PMCID: PMC3346480 DOI: 10.1128/aem.00030-12] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2012] [Accepted: 02/13/2012] [Indexed: 11/20/2022] Open
Abstract
High hydrostatic pressure (HHP) processing is becoming a valuable nonthermal food pasteurization technique, although there is reasonable concern that bacterial HHP resistance could compromise the safety and stability of HHP-processed foods. While the degree of natural HHP resistance has already been shown to vary greatly among and within bacterial species, a still unresolved question remains as to what extent different food-borne pathogens can actually develop HHP resistance. In this study, we therefore examined and compared the intrinsic potentials for HHP resistance development among strains of Escherichia coli, Shigella flexneri, Salmonella enterica serovars Typhimurium and Enteritidis, Yersinia enterocolitica, Aeromonas hydrophila, Pseudomonas aeruginosa, and Listeria innocua using a selective enrichment approach. Interestingly, of all strains examined, the acquisition of extreme HHP resistance could be detected in only some of the E. coli strains, indicating that a specific genetic predisposition might be required for resistance development. Furthermore, once acquired, HHP resistance proved to be a very stable trait that was maintained for >80 generations in the absence of HHP exposure. Finally, at the mechanistic level, HHP resistance was not necessarily linked to derepression of the heat shock genes and was not related to the phenomenon of persistence.
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Affiliation(s)
- Dietrich Vanlint
- Laboratory of Food Microbiology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (MS), Faculty ofBioscience Engineering, KU Leuven, Leuven, Belgium.
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Hoelzer K, Pouillot R, Egan K, Dennis S. Produce consumption in the United States: an analysis of consumption frequencies, serving sizes, processing forms, and high-consuming population subgroups for microbial risk assessments. J Food Prot 2012; 75:328-40. [PMID: 22289594 DOI: 10.4315/0362-028x.jfp-11-313] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
A great variety of fruits and vegetables are available in the United States. These items are produced in various geographic regions by a diverse industry. Produce has been increasingly identified as a vehicle for disease outbreaks. Changes in consumption may explain this increase, but analyses of produce consumption are limited. Comprehensive assessments of the public health risks associated with produce depend on quantitative consumption data, including the population fractions and subgroups of consumers, the quantities consumed by these individuals, and the processing that occurs before consumption. Here, we provide an analysis of nationally representative consumption estimates by estimating consumption frequencies, serving sizes, and processing forms for a variety of produce commodities based on 1999 through 2006 data from "What We Eat in America," the dietary interview component of the National Health and Nutrition Examination Survey performed by the National Center for Health Statistics. Consumption patterns for fresh and heat-treated produce were assessed, compared with U.S. food availability estimates from the U.S. Department of Agriculture Economic Research Service (ERS), and combined with ERS data on temporal trends in food availability and nondomestic produce origins. To identify high-consuming population subgroups, we explored consumer habits and demographic predictors of fresh produce consumption (data available at www.foodrisk.org). Our analysis of common outbreak vehicles revealed limited temporal changes in food availability but frequent consumption as fresh commodities. In addition to providing quantitative consumption estimates for risk assessments, our data clearly show that produce consumption differs among fruits and vegetables, fresh and heat-treated foods, and demographic subgroups. These results are valuable for risk assessments and outbreak investigations and allow targeting of risk communication or interventions to those individuals at greatest risk.
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Affiliation(s)
- K Hoelzer
- Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD 20740, USA.
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DANILOVA IRINAV, LEE HAO, TOUROVA TATYANAP, RYZHKOVA EUGENIAP, NETRUSOV ALEXANDERI. PROPIONIBACTERIUM FREUDENREICHII STRAINS AS ANTIBACTERIAL AGENTS AT NEUTRAL PH AND THEIR PRODUCTION ON FOOD-GRADE MEDIA FERMENTED BY SOME LACTOBACILLI. J Food Saf 2011. [DOI: 10.1111/j.1745-4565.2011.00343.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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31
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Ait-Ouazzou A, Mañas P, Condón S, Pagán R, García-Gonzalo D. Role of general stress-response alternative sigma factors σ(S) (RpoS) and σ(B) (SigB) in bacterial heat resistance as a function of treatment medium pH. Int J Food Microbiol 2011; 153:358-64. [PMID: 22177853 DOI: 10.1016/j.ijfoodmicro.2011.11.027] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2011] [Revised: 11/23/2011] [Accepted: 11/27/2011] [Indexed: 11/18/2022]
Abstract
This investigation aimed to determine the role of general stress-response alternative sigma factors σ(S) (RpoS) and σ(B) (SigB) in heat resistance and the occurrence of sublethal injuries in cell envelopes of stationary-phase Escherichia coli BJ4 and Listeria monocytogenes EGD-e cells, respectively, as a function of treatment medium pH. Given that microbial death followed first-order inactivation kinetics (R(2)>0.95) the traditional D(T) and z values were used to describe the heat inactivation kinetics. Influence of rpoS deletion was constant at every treatment temperature and pH, making a ΔrpoS deletion mutant strain approximately 5.5 times more heat sensitive than its parental strain for every studied condition. Furthermore, the influence of the pH of the treatment medium on the reduction of the heat resistance of E. coli was also constant and independent of the treatment temperature (average z value=4.9°C) in both parental and mutant strains. L. monocytogenes EGD-e z values obtained at pH 7.0 and 5.5 were not significantly different (p>0.05) in either parental or the ∆sigB deletion mutant strains (average z value=4.8°C). Nevertheless, at pH 4.0 the z value was higher (z=8.4°C), indicating that heat resistance of both L. monocytogenes strains was less dependent on temperature at pH 4.0. At both pH 5.5 and 7.0 the influence of sigB deletion was constant and independent of the treatment temperature, decreasing L. monocytogenes heat resistance approximately 2.5 times. In contrast, the absence of sigB did not decrease the heat resistance of L. monocytogenes at pH 4.0. The role of RpoS in protecting cell envelopes was more important in E. coli (4 times) than SigB in L. monocytogenes (1.5 times). Moreover, the role of σ(S) in increasing heat resistance seems more relevant in enhancing the intrinsic resilience of the cytoplasmic membrane, and to a lesser extent, outer membrane resilience. Knowledge of environmental conditions related to the activation of alternative sigma factors σ(S) and σ(B) and their effects on heat resistance would help us to avoid and/or identify situations that increase bacterial stress resistance. Therefore, more efficient food preservation processes might be designed.
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Affiliation(s)
- A Ait-Ouazzou
- Tecnología de los Alimentos, Universidad de Zaragoza, C/ Miguel Servet, 177, 50013 Zaragoza, Spain
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32
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Mueller U, Sauer T, Weigel I, Pichner R, Pischetsrieder M. Identification of H2O2 as a major antimicrobial component in coffee. Food Funct 2011; 2:265-72. [DOI: 10.1039/c0fo00180e] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Chawla R, Patil GR, Singh AK. High hydrostatic pressure technology in dairy processing: a review. Journal of Food Science and Technology 2010; 48:260-8. [PMID: 23572744 DOI: 10.1007/s13197-010-0180-4] [Citation(s) in RCA: 110] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/19/2009] [Accepted: 12/26/2009] [Indexed: 11/26/2022]
Abstract
Consumers demand high quality foods, which are fresh, tasty and nutritious; this has created considerable interest in the development of new food processing techniques. Presently, non-thermal techniques, including high hydrostatic pressure (HHP), are regarded with special interest by the food industry. Pressure ranges between 100 and 1200 MPa have been considered as effective to inactivate microorganisms including food-borne pathogens. HHP also improves rennet or acid coagulation of milk without any detrimental effect on flavour, body and texture and nutrients. Extended shelf-life and a "fresh-like" product presentation emphasize the need to take full account of food safety risks, alongside possible health benefits to consumers. These characteristics offer the dairy industry numerous practical applications to produce microbially safe and minimally processed dairy products with improved characteristics. Thus HHP is a powerful tool to develop novel dairy products of better nutritional and sensory quality, novel texture and increased shelf-life.
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Affiliation(s)
- Rekha Chawla
- College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 144004 India
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Mechanisms mediating bactericidal properties and conditions that enhance the potency of a broad-spectrum oligo-acyl-lysyl. Antimicrob Agents Chemother 2010; 55:688-95. [PMID: 21078924 DOI: 10.1128/aac.00666-10] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
Previous studies have established the potential of the oligo-acyl-lysyl (OAK) concept in generating simple chemical mimics of host defense peptides (HDPs) with improved antimicrobial properties. We investigated the antibacterial properties of such an OAK, C(16(ω7))-KK-C(12)-K(amide), to obtain a better understanding of the complex mode(s) of action of cationic antibacterial peptides. The average MIC, determined against a multispecies panel of 50 strains, was 6 ± 5 μg/ml. However, although the OAK exerted an essentially dose-dependent bactericidal effect (time-kill curves typically exhibited 99% death within 2 h), marked differences in the killing rates occurred among inter- and intraspecies strains. Mechanistic comparison between equally sensitive and related strains revealed death of one strain to stem from the OAK's capacity to breach the cell membrane permeability barrier, whereas the death of the related strain resulted from the OAK's direct interference with DNA functions in vivo, without detectable membrane damage. These findings therefore support the notion that the antibacterial mechanism of action of a single HDP can vary among inter- and intraspecies strains. In addition, we present data illustrating the differential effects of environmental conditions (pH, ionic strength and temperature), on the OAK's antibacterial properties, and ultimately demonstrate potency enhancement (by orders of magnitude) through selection of optimal incubation conditions. Such attributes might be useful in a variety of antibacterial applications.
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Cebrián G, Michiels CW, Mañas P, Condón S. Biological approach to modeling of Staphylococcus aureus high-hydrostatic-pressure inactivation kinetics. Appl Environ Microbiol 2010; 76:6982-90. [PMID: 20817808 PMCID: PMC2976245 DOI: 10.1128/aem.00900-10] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2010] [Accepted: 08/24/2010] [Indexed: 12/14/2022] Open
Abstract
Graphs for survival under high hydrostatic pressure (450 MPa; 25°C; citrate-phosphate buffer, pH 7.0) of stationary-growth-phase cells of eight Staphylococcus aureus strains were found to be nonlinear. The strains could be classified into two groups on the basis of the shoulder length. Some of them showed long shoulders of up to 20 min at 450 MPa, while others had shoulders of <3.5 min. All strains showed tails. No significant differences in the inactivation rate were found during the log-linear death phase among the eight strains. The entry into stationary growth phase resulted both in an increase in shoulder length and in a decrease in the inactivation rate. However, whereas shoulder length proved to depend on sigma B factor activity, the inactivation rate did not. Recovery in anaerobiosis decreased the inactivation rate but did not affect the shoulder length. Addition of the minimum noninhibitory concentration of sodium chloride to the recovery medium resulted in a decrease in shoulder length and in an increase in the inactivation rate for stationary-growth-phase cells. In the tail region, up to 90% of the population remained sensitive to sodium chloride.
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Affiliation(s)
- Guillermo Cebrián
- Tecnología de los Alimentos, Facultad de Veterinaria de Zaragoza, Universidad de Zaragoza, C/ Miguel Servet 177, 50013 Zaragoza, Spain
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Garcia D, der Voort MV, Abee T. Comparative analysis of Bacillus weihenstephanensis KBAB4 spores obtained at different temperatures. Int J Food Microbiol 2010; 140:146-53. [DOI: 10.1016/j.ijfoodmicro.2010.04.005] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2010] [Revised: 03/29/2010] [Accepted: 04/01/2010] [Indexed: 10/19/2022]
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DE LIMA PATRICIALALVES, RIBEIRO DANIELA, SUGUI MARINAM, TEREZAN ANAPAULA, DOMINGUES MARIAAPARECIDAC, FILHO ER, AZEVEDO LUCIANA, SALVADORI DAISYMF, RIBEIRO LUCIAR. STORAGE RESULTS IN LOSS OF THE ANTIGENOTOXIC PROPERTIES OF LENTINULA EDODES(SHIITAKE MUSHROOM) AND DEVELOPMENT OF IN VIVOGENOTOXICITY. J Food Biochem 2010. [DOI: 10.1111/j.1745-4514.2009.00275.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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38
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Abstract
The National Advisory Committee on Microbiological Criteria for Foods developed guidelines for conducting challenge studies on pathogen inhibition and inactivation studies in a variety of foods. The document is intended for use by the food industry, including food processors, food service operators, and food retailers; federal, state, and local food safety regulators; public health officials; food testing laboratories; and process authorities. The document is focused on and limited to bacterial inactivation and growth inhibition and does not make specific recommendations with respect to public health. The Committee concluded that challenge studies should be designed considering the most current advances in methodologies, current thinking on pathogens of concern, and an understanding of the product preparation, variability, and storage conditions. Studies should be completed and evaluated under the guidance of an expert microbiologist in a qualified laboratory and should include appropriate statistical design and data analyses. This document provides guidelines for choice of microorganisms for studies, inoculum preparation, inoculum level, methods of inoculation, incubation temperatures and times, sampling considerations, and interpreting test results. Examples of appropriately designed growth inhibition and inactivation studies are provided.
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Affiliation(s)
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- NACMCF Executive Secretariat, U.S. Department of Agriculture, Food Safety and Inspection Service, Office of Public Health Science, Room 333 Aerospace Center, 1400 Independence Avenue S.W., Washington, D.C. 20250-3700, USA.
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Sirsat S, Muthaiyan A, Ricke S. Antimicrobials for foodborne pathogen reduction in organic and natural poultry production. J APPL POULTRY RES 2009. [DOI: 10.3382/japr.2008-00140] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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40
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Al-Ahmad A, Wiedmann-Al-Ahmad M, Auschill TM, Follo M, Braun G, Hellwig E, Arweiler NB. Effects of commonly used food preservatives on biofilm formation of Streptococcus mutans in vitro. Arch Oral Biol 2008; 53:765-72. [DOI: 10.1016/j.archoralbio.2008.02.014] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2007] [Revised: 02/01/2008] [Accepted: 02/28/2008] [Indexed: 11/28/2022]
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Sargeant JM, Torrence ME, Rajić A, O'Connor AM, Williams J. Methodological Quality Assessment of Review Articles Evaluating Interventions to Improve Microbial Food Safety. Foodborne Pathog Dis 2006; 3:447-56. [PMID: 17199527 DOI: 10.1089/fpd.2006.3.447] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Review articles are a means of summarizing the potentially vast volume of research on a topic. However, the methodological quality of review articles varies, and reviews on the same topic may reach different conclusions. We evaluated 65 review articles published between 2000 and 2005 that addressed the effectiveness of microbial food safety interventions, using criteria for methodological soundness developed in the medical field. Overall, the methodological quality of the review articles was poor, with none of the reviews providing information on the method of locating primary research studies or the inclusion/exclusion criteria for selecting primary studies. None of the reviews included a critical appraisal of the methodological quality of the primary studies. Less than half of the reviews stated a focused research question, explored possible reasons for differences in the results of primary studies, discussed the generalizability of results, or proposed directions for future research. There is a need to improve the methodological quality of review articles on microbial food safety interventions if they are to be of use in policy and decision making.
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Affiliation(s)
- Jan M Sargeant
- Department of Clinical Epidemiology and Biostatistics, McMaster University, Hamilton, Ontario, Canada.
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42
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Amiali M, Ngadi MO, Smith JP, Raghavan VGS. Inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in Liquid Egg White Using Pulsed Electric Field. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2006.tb15637.x] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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43
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Aertsen A, De Spiegeleer P, Vanoirbeek K, Lavilla M, Michiels CW. Induction of oxidative stress by high hydrostatic pressure in Escherichia coli. Appl Environ Microbiol 2005; 71:2226-31. [PMID: 15870304 PMCID: PMC1087522 DOI: 10.1128/aem.71.5.2226-2231.2005] [Citation(s) in RCA: 77] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Using leaderless alkaline phosphatase as a probe, it was demonstrated that pressure treatment induces endogenous intracellular oxidative stress in Escherichia coli MG1655. In stationary-phase cells, this oxidative stress increased with the applied pressure at least up to 400 MPa, which is well beyond the pressure at which the cells started to become inactivated (200 MPa). In exponential-phase cells, in contrast, oxidative stress increased with pressure treatment up to 150 MPa and then decreased again, together with the cell counts. Anaerobic incubation after pressure treatment significantly supported the recovery of MG1655, while mutants with increased intrinsic sensitivity toward oxidative stress (katE, katF, oxyR, sodAB, and soxS) were found to be more pressure sensitive than wild-type MG1655. Furthermore, mild pressure treatment strongly sensitized E. coli toward t-butylhydroperoxide and the superoxide generator plumbagin. Finally, previously described pressure-resistant mutants of E. coli MG1655 displayed enhanced resistance toward plumbagin. In one of these mutants, the induction of endogenous oxidative stress upon high hydrostatic pressure treatment was also investigated and found to be much lower than in MG1655. These results suggest that, at least under some conditions, the inactivation of E. coli by high hydrostatic pressure treatment is the consequence of a suicide mechanism involving the induction of an endogenous oxidative burst.
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Affiliation(s)
- Abram Aertsen
- Laboratory of Food Microbiology, Katholieke Universiteit Leuven, Belgium
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Aertsen A, Faster D, Michiels CW. Induction of Shiga toxin-converting prophage in Escherichia coli by high hydrostatic pressure. Appl Environ Microbiol 2005; 71:1155-62. [PMID: 15746313 PMCID: PMC1065167 DOI: 10.1128/aem.71.3.1155-1162.2005] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Since high hydrostatic pressure is becoming increasingly important in modern food preservation, its potential effects on microorganisms need to be thoroughly investigated. In this context, mild pressures (<200 MPa) have recently been shown to induce an SOS response in Escherichia coli MG1655. Due to this response, we observed a RecA- and LexA-dependent induction of lambda prophage upon treating E. coli lysogens with sublethal pressures. In this report, we extend this observation to lambdoid Shiga toxin (Stx)-converting bacteriophages in MG1655, which constitute an important virulence trait in Stx-producing E. coli strains (STEC). The window of pressures capable of inducing Stx phages correlated well with the window of bacterial survival. When pressure treatments were conducted in whole milk, which is known to promote bacterial survival, Stx phage induction could be observed at up to 250 MPa in E. coli MG1655 and at up to 300 MPa in a pressure-resistant mutant of this strain. In addition, we found that the intrinsic pressure resistance of two types of Stx phages was very different, with one type surviving relatively well treatments of up to 400 MPa for 15 min at 20 degrees C. Interestingly, and in contrast to UV irradiation or mitomycin C treatment, pressure was not able to induce Stx prophage or an SOS response in several natural Stx-producing STEC isolates.
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Affiliation(s)
- Abram Aertsen
- Laboratory of Food Microbiology, K.U. Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium
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Memon N, Bhanger MI, Khuhawer MY. Determination of preservatives in cosmetics and food samples by micellar liquid chromatography. J Sep Sci 2005; 28:635-8. [PMID: 15912732 DOI: 10.1002/jssc.200500060] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
An analytical procedure has been developed for the analysis of benzoic acid, p-hydroxybenzoic acid, methyl-, ethyl-, propyl-, isopropyl-, and butyl esters of p-hydroxybenzoic acid by micellar liquid chromatography. After dilution in n-propanol the sample was directly injected onto a Lichrosorb ODS, 5 microm (250 x 4.6 mm ID) column and eluted with aqueous 2% Brij-35 adjusted to pH 3.0 with phosphoric acid:propanol (80:20 v/v) at a flow rate of 1 mL min(-1) and UV detection at 254 nm. A linear calibration curve was obtained simultaneously for each component in the range of 50-500 microg mL(-1) for benzoic acid and 5-150 microg mL(-1) for the other components; detection limits were within 25-250 ng mL(-1) corresponding to 125-1250 pg per injection (5 microL). The reproducibility in terms of average peak area and average retention time was obtained with coefficients of variation (CV) of 1.2% and 0.5%. The method was applied to analysis of these compounds in cosmetics (shampoos, hand lotions, creams, and bath foam) and food samples.
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Affiliation(s)
- Najma Memon
- Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, Pakistan.
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Suhr KI, Nielsen PV. Effect of weak acid preservatives on growth of bakery product spoilage fungi at different water activities and pH values. Int J Food Microbiol 2004; 95:67-78. [PMID: 15240076 DOI: 10.1016/j.ijfoodmicro.2004.02.004] [Citation(s) in RCA: 82] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2003] [Revised: 01/27/2004] [Accepted: 02/05/2004] [Indexed: 10/26/2022]
Abstract
Inhibition of spoilage organisms from bakery products by weak acid preservatives in concentrations of 0%, 0.003%, 0.03% and 0.3% (w/v) was investigated experimentally on a substrate media with water activity (a(w)) and pH ranging from sourdough-fermented acidic rye bread to alkaline intermediate moisture sponge cake types (a(w) 0.80-0.95, pH 4.7-7.4). Initially, rye bread conditions (a(w) 0.94-0.97 and pH 4.4-4.8) in combination with calcium propionate were investigated. Results showed that the highest concentration of propionate (0.3%) at all conditions apart from high a(w) (0.97) and high pH (4.8) totally inhibited fungal growth for a 2-week period, with the exception of Penicillium roqueforti, Penicillium commune and Eurotium rubrum. Characteristically for the major spoiler of rye bread, P. roqueforti, all three isolates tested were stimulated by propionate and the stimulation was significantly enhanced at high water activity levels. The effect of propionate on production of secondary metabolites (mycophenolic acid, rugulovasine, echinulin, flavoglaucin) was also studied, and variable or isolate dependent results were found. Subsequently, a screening experiment representing a wider range of bakery products was conducted using calcium propionate, potassium sorbate and sodium benzoate. The obtained data was modelled using survival analysis to determine 'spoilage-free time' for the fungi. At the low a(w) level (0.80) only Eurotium species grew within the test period of 30 days. Higher water activity levels as well as higher pH values decreased spoilage-free times of the fungi. The preservative calcium propionate was less effective than potassium sorbate and sodium benzoate.
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Affiliation(s)
- K I Suhr
- Mycology Group, Biocentrum-DTU, Technical University of Denmark, Søltofts Plads, Building 221, DK-2800 Lyngby, Denmark.
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47
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Aertsen A, Vanoirbeek K, De Spiegeleer P, Sermon J, Hauben K, Farewell A, Nyström T, Michiels CW. Heat shock protein-mediated resistance to high hydrostatic pressure in Escherichia coli. Appl Environ Microbiol 2004; 70:2660-6. [PMID: 15128516 PMCID: PMC404417 DOI: 10.1128/aem.70.5.2660-2666.2004] [Citation(s) in RCA: 111] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
A random library of Escherichia coli MG1655 genomic fragments fused to a promoterless green fluorescent protein (GFP) gene was constructed and screened by differential fluorescence induction for promoters that are induced after exposure to a sublethal high hydrostatic pressure stress. This screening yielded three promoters of genes belonging to the heat shock regulon (dnaK, lon, clpPX), suggesting a role for heat shock proteins in protection against, and/or repair of, damage caused by high pressure. Several further observations provide additional support for this hypothesis: (i). the expression of rpoH, encoding the heat shock-specific sigma factor sigma(32), was also induced by high pressure; (ii). heat shock rendered E. coli significantly more resistant to subsequent high-pressure inactivation, and this heat shock-induced pressure resistance followed the same time course as the induction of heat shock genes; (iii). basal expression levels of GFP from heat shock promoters, and expression of several heat shock proteins as determined by two-dimensional sodium dodecyl sulfate-polyacrylamide gel electrophoresis of proteins extracted from pulse-labeled cells, was increased in three previously isolated pressure-resistant mutants of E. coli compared to wild-type levels.
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Affiliation(s)
- Abram Aertsen
- Laboratory of Food Microbiology, Katholieke Universiteit Leuven, Leuven, Belgium
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Kimeldorf M, Gleizer S, Krasik Y, Felsteiner J, Brumfeld V, Zuckerman H. Effect of underwater high-current discharge on the properties of low-concentration β-lactoglobulin solutions. INNOV FOOD SCI EMERG 2003. [DOI: 10.1016/s1466-8564(03)00007-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Brigger I, Armand-Lefevre L, Chaminade P, Besnard M, Rigaldie Y, Largeteau A, Andremont A, Grislain L, Demazeau G, Couvreur P. The stenlying effect of high hydrostatic pressure on thermally and hydrolytically labile nanosized carriers. Pharm Res 2003; 20:674-83. [PMID: 12739778 DOI: 10.1023/a:1023267304096] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
PURPOSE To investigate whether high hydrostatic pressure (HHP) treatment allows the sterilization of thermosensitive polymer nanoparticle suspensions without jeopardizing their physicochemical integrity. METHODS Application of HHP was explored on a wide variety of thermosensitive poly(cyanoacrylate) nanoparticles, varying by their type (nanospheres or nanocapsules), by their preparation method (nanoprecipitation or emulsion/solvent evaporation), as well as by their surface characteristics. Physicochemical characterization before and after pressurization included turbidimetry, size measurement, zeta potential, scanning electron microscopy and infrared analysis. A sterility test also conducted according to pharmacopoeial requirements on an importantly contaminated nanoparticle suspension. RESULTS Poly(cyanoacrylate) nanoparticles appeared to be extremely baroresistant. Continuous or oscillatory HHP treatment up to 500 MPa during 30 min induced generally neither physical, nor chemical damage. However, precautions should be taken when surface modifiers are adsorbed onto nanoparticles, as a layer destabilization may occur. Finally, this process allowed the successful inactivation of vegetative bacteria, yeast, and fungi. CONCLUSIONS This work proposes HHP as a new method for polymer drug carriers sterilization, taking into account that further exploration in this area is needed to propose novel protocols for spores inactivation.
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Affiliation(s)
- Irène Brigger
- Laboratory of Biopharmacy and Pharmaceutical Technology, UMR CNRS 8612, Faculty of Pharmacy, University of Paris XI, 5, rue J.B. Clement, 92296 Châtenay-Malabry, France
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50
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Abstract
Bacteriocins from lactic acid bacteria are ribosomally produced peptides (usually 30-60 amino acids) that display potent antimicrobial activity against certain other Gram-positive organisms. They function by disruption of the membrane of their targets, mediated in at least some cases by interaction of the peptide with a chiral receptor molecule (e.g., lipid II or sugar PTS proteins). Some bacteriocins are unmodified (except for disulfide bridges), whereas others (i.e. lantibiotics) possess extensive post-translational modifications which include multiple monosulfide (lanthionine) bridges and dehydro amino acids as well as possible keto amide residues at the N-terminus. Most known bacteriocins are biologically active as single peptides. However, there is a growing class of two peptide systems, both unmodified and lantibiotic, which are fully active only when both partners are present (usually 1:1). In some cases, neither peptide has activity by itself, whereas in others, the activity of one is enhanced by the other. This review discusses the classification, structure, production, regulation, biological activity, and potential applications of such two-peptide bacteriocins.
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Affiliation(s)
- Sylvie Garneau
- Department of Chemistry, University of Alberta, Edmonton, Alberta, T6G 2G2, Canada
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