1
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Liu R, Yu ZL, Sun YL, Zhou SM. The enzymatic browning reaction inhibition effect of strong acidic electrolyzed water on different parts of sweet potato slices. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101252] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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2
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Wason S, Verma T, Subbiah J. Validation of process technologies for enhancing the safety of low-moisture foods: A review. Compr Rev Food Sci Food Saf 2021; 20:4950-4992. [PMID: 34323364 DOI: 10.1111/1541-4337.12800] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2021] [Revised: 06/03/2021] [Accepted: 06/10/2021] [Indexed: 01/03/2023]
Abstract
The outbreaks linked to foodborne illnesses in low-moisture foods are frequently reported due to the occurrence of pathogenic microorganisms such as Salmonella Spp. Bacillus cereus, Clostridium spp., Cronobacter sakazakii, Escherichia coli, and Staphylococcus aureus. The ability of the pathogens to withstand the dry conditions and to develop resistance to heat is regarded as the major concern for the food industry dealing with low-moisture foods. In this regard, the present review is aimed to discuss the importance and the use of novel thermal and nonthermal technologies such as radiofrequency, steam pasteurization, plasma, and gaseous technologies for decontamination of foodborne pathogens in low-moisture foods and their microbial inactivation mechanisms. The review also summarizes the various sources of contamination and the factors influencing the survival and thermal resistance of pathogenic microorganisms in low-moisture foods. The literature survey indicated that the nonthermal techniques such as CO2 , high-pressure processing, and so on, may not offer effective microbial inactivation in low-moisture foods due to their insufficient moisture content. On the other hand, gases can penetrate deep inside the commodities and pores due to their higher diffusion properties and are regarded to have an advantage over thermal and other nonthermal processes. Further research is required to evaluate newer intervention strategies and combination treatments to enhance the microbial inactivation in low-moisture foods without significantly altering their organoleptic and nutritional quality.
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Affiliation(s)
- Surabhi Wason
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA
| | - Tushar Verma
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Jeyamkondan Subbiah
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA.,Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
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3
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Kurahashi M, Ito T, Naka A. Spatial disinfection potential of slightly acidic electrolyzed water. PLoS One 2021; 16:e0253595. [PMID: 34214092 PMCID: PMC8253431 DOI: 10.1371/journal.pone.0253595] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Accepted: 06/08/2021] [Indexed: 11/18/2022] Open
Abstract
Slightly acidic electrolyzed water (SAEW) was developed by Japanese companies over 20 years ago. SAEW has the advantage of potent sterilizing action while being relatively safe. This study evaluated the potential application of SAEW in spatial disinfection. Prior to experiments involving spatial spraying, the ability of SAEW to remove seven type of microorganisms that cause food poisoning was studied in vitro. Results indicated that free chlorine in SAEW, even at a low concentration (30 mg/L), was able to remove Cladosporium cladosporioides, a typical airborne fungus that degrades food, and spores such as Bacillus subtilis, a hardy bacterium. In an experiment involving spatial spraying, 3.43 log10 CFU/100 L of Staphylococcus epidermidis was sprayed in a room-sized space; the same space was then sprayed with SAEW. The number of settling microbes was measured and the sterilizing ability of SAEW was assessed. Results indicated that the concentration of S. epidermidis in the space was completely removed after 20 minutes of SAEW spraying. The above findings indicate that SAEW may be used to remove airborne microorganisms via spatial spraying.
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Affiliation(s)
- Midori Kurahashi
- Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
| | - Takaaki Ito
- Organo Food Tech Corporation, Saitama, Japan
| | - Angelica Naka
- Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
- * E-mail:
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4
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Cayemitte P, Gerliani N, Raymond P, Aïder M. Study of the Electro-Activation Process of Calcium Lactate, Calcium Ascorbate Solutions, and Their Equimolar Mixture: Assessment of Their Physicochemical Properties. ACS OMEGA 2021; 6:8531-8547. [PMID: 33817514 PMCID: PMC8015127 DOI: 10.1021/acsomega.1c00345] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Accepted: 03/12/2021] [Indexed: 05/15/2023]
Abstract
The aim of this study was to prepare electro-activated solutions (EAS) from calcium lactate, calcium ascorbate, and an equimolar mixture of these two salts to obtain their corresponding acids and to study their physicochemical characteristics, in particular, pH, titratable acidity, pK a, and antioxidant activity. Indeed, the solutions were electro-activated in a reactor comprising three compartments (anodic, central, and cathodic) separated by anionic and cationic exchange membranes, respectively. The electric current intensities used were set at 250, 500, and 750 mA for a maximum period of 30 min. In general, the EAS obtained at 750 mA for 30 min showed the lowest pH (2.16, 2.08, 1.94) and pK a (3.13, 3.07, 2.90) values and the highest titratable acidity (0.107, 0.102, 0.109 mol/L) for calcium lactate, the mixture, and calcium ascorbate, respectively. In addition, the obtained results have demonstrated that the pH, titratable acidity, and pK a of the EAS varied proportionally and significantly (p < 0.001) with the duration of the experiment and the intensity of the electric current applied. To evaluate the migration of calcium (Ca2+) between the central and the cathodic compartments of the reactor, the concentration of Ca2+ was determined especially in the cathodic section by inductively coupled plasma optical emission spectroscopy (ICP-OES). The results showed that the migration of Ca2+ varied proportionally with the electric current intensity. In this context, analysis by Fourier transform infrared (FTIR) spectroscopy, high-performance liquid chromatography (HPLC), and differential scanning calorimetry (DSC) have confirmed the production of lactic acid and ascorbic acid compared to standards. In addition, analysis by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging technique confirmed high antioxidant activities of >90 and >83% for calcium ascorbate and the mixture, respectively, in comparison to the standard ascorbic acid (85%). Overall, this research has clearly demonstrated the eventual potential of electro-activation to produce highly reactive organic acids from their conjugated salts. These EAS can become excellent antimicrobial and sporicidal agents in the food processing industry.
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Affiliation(s)
- Pierre
Emerson Cayemitte
- Department
of Food Sciences, Université Laval, Quebec, QC G1V 0A6, Canada
- Institute
of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
| | - Natela Gerliani
- Institute
of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
- Department
of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, QC G1V 0A6, Canada
| | - Philippe Raymond
- Saint-Hyacinthe
Laboratory, Canadian Food Inspection Agency, 3400 Casavant Blvd. West, Saint-Hyacinthe, QC J2S 8E3, Canada
| | - Mohammed Aïder
- Institute
of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
- Department
of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, QC G1V 0A6, Canada
- . Tel: +1 (418) 656-2131#409051. Fax: +1 (418) 656-3723
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5
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Amin MN, Gulandaz MA, Sabuz AA, Islam MN, Miaruddin M, Uddin MA, Mamun MAA, Bari ML. Use of non‐chlorine sanitizer and low‐cost packages enhancing microbial safety and quality of commercial cold‐stored carrots. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Md. Nurul Amin
- Farm Machinery and Postharvest Process Engineering Division Bangladesh Agricultural Research Institute Gazipur‐1701 Bangladesh
| | - Md. Ashrafuzzaman Gulandaz
- Farm Machinery and Postharvest Process Engineering Division Bangladesh Agricultural Research Institute Gazipur‐1701 Bangladesh
| | - Ashfak Ahmed Sabuz
- Postharvest Technology Division Bangladesh Agricultural Research Institute Gazipur‐1701 Bangladesh
| | - Md. Nazrul Islam
- Plant Physiology Division Bangladesh Agricultural Research Institute Gazipur‐1701 Bangladesh
| | - Md. Miaruddin
- Postharvest Technology Division Bangladesh Agricultural Research Institute Gazipur‐1701 Bangladesh
| | - Md. Alim Uddin
- Fruit Research Station Bangladesh Agricultural Research Institute (BARI) Rajshahi Bangladesh
| | - Md. Arafat Al Mamun
- Centre for Advanced Research in Sciences (CARS) University of Dhaka Dhaka Bangladesh
| | - Md. Latiful Bari
- Centre for Advanced Research in Sciences (CARS) University of Dhaka Dhaka Bangladesh
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6
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Magistà D, Cozzi G, Gambacorta L, Logrieco AF, Solfrizzo M, Perrone G. Studies on the efficacy of electrolysed oxidising water to control Aspergillus carbonarius and ochratoxin A contamination on grape. Int J Food Microbiol 2020; 338:108996. [PMID: 33279787 DOI: 10.1016/j.ijfoodmicro.2020.108996] [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] [Received: 06/14/2020] [Revised: 11/10/2020] [Accepted: 11/20/2020] [Indexed: 12/25/2022]
Abstract
Ochratoxin A (OTA) occurrence in grapes is caused by black Aspergilli (Aspergillus carbonarius followed by A. niger) vineyards contamination. It depends on climatic conditions, geographical regions, damage by insects, and grape varieties. Good agricultural practices, pesticides, and fungicides seem adequate to manage the problem during low OTA risk vintages, but the development of new strategies is always encouraged, especially when an extremely favourable condition occurs in the vineyard. Electrolysed oxidising water (EOW) has become an interesting alternative to chemicals in agriculture, mainly during the post-harvest phase. This study tested the fungicidal efficacy of EOW generated by potassium chloride, in vitro, on black Aspergilli conidia, and detached grape berries infected by A. carbonarius. Then, during field trials on Primitivo cv vineyard treated with EOW, A. carbonarius contamination, and OTA levels were compared with Switch® fungicide treatment (0.8 g/l). Black Aspergilli conidia were killed on plate assay after 2 min of treatment by EOW containing >0.4 g/l of active chlorine. EOW (0.6 g/l active chlorine) treatment reduced the rate of A. carbonarius infections in vitro of about 87-92% on detached berries and, more than half in the field trials, although Switch® showed better performance. A significant reduction in the OTA concentration was observed for the EOW and Switch® treatments in vitro (92% and 96%, respectively), while in the field trials, although the average decrease in OTA was recorded in the treated grapes, it was not statistically significant. These results highlighted that EOW could be considered effective, as a substitute for fungicides, to reduce the contamination of A. carbonarius and OTA on grapes.
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Affiliation(s)
- Donato Magistà
- National Research Council, Institute of Sciences of Food Production, Bari, Italy.
| | - Giuseppe Cozzi
- National Research Council, Institute of Sciences of Food Production, Bari, Italy
| | - Lucia Gambacorta
- National Research Council, Institute of Sciences of Food Production, Bari, Italy
| | - Antonio F Logrieco
- National Research Council, Institute of Sciences of Food Production, Bari, Italy
| | - Michele Solfrizzo
- National Research Council, Institute of Sciences of Food Production, Bari, Italy
| | - Giancarlo Perrone
- National Research Council, Institute of Sciences of Food Production, Bari, Italy.
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7
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Akdemir Evrendilek G, Kanar Uzun K. Effects of ozonation, alkaline ionized water, and their combination on surface disinfection and shelf life extension of tomatoes. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Gulsun Akdemir Evrendilek
- Department of Food Engineering Faculty of Engineering Bolu Abant Izzet Baysal University Bolu Turkey
- Department of Food Engineering Faculty of Engineering Ardahan University Ardahan Turkey
| | - Kubra Kanar Uzun
- Department of Food Engineering Faculty of Engineering Bolu Abant Izzet Baysal University Bolu Turkey
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8
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Efficacy of electrolyzed water against bacteria on fresh fish for increasing the shelf-life during transportation and distribution. J Verbrauch Lebensm 2020. [DOI: 10.1007/s00003-020-01288-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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9
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Li K, Chiu YC, Jiang W, Jones L, Etienne X, Shen C. Comparing the Efficacy of Two Triple-Wash Procedures With Sodium Hypochlorite, a Lactic–Citric Acid Blend, and a Mix of Peroxyacetic Acid and Hydrogen Peroxide to Inactivate Salmonella, Listeria monocytogenes, and Surrogate Enterococcus faecium on Cucumbers and Tomatoes. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.00019] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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10
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Kim C, Her Y, Kim Y, Jung C, Lim H, Suh K. Evaluating the effectiveness of HOCl application on odor reduction and earthworm population growth during vermicomposting of food waste employing Eisenia fetida. PLoS One 2019; 14:e0226229. [PMID: 31856257 PMCID: PMC6922465 DOI: 10.1371/journal.pone.0226229] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2019] [Accepted: 11/21/2019] [Indexed: 11/30/2022] Open
Abstract
Vermicomposting has been recommended as an eco-friendly method to transform organic waste into nutrient resources with minimum energy input. However, odor and pest issues associated with this method limit the use of vermicomposting, especially in indoor conditions. This study evaluated the effectiveness of applying hypochlorous acid (HOCl) to deodorize the vermicomposting process and improve the breeding environment for earthworms (Eisenia fetida). The deodorization performance of HOCl was compared by measuring the amount of ammonia (NH3) and amine (R-NH2) released from the decaying process of two types of food waste: HOCl-treated (HTW) waste and non-treated waste (NTW). The total and individual weights of earthworms in the waste treated with HOCl was measured to evaluate the impact on earthworm reproduction after applying HOCl. The results showed that HOCl application could reduce NH3 by 40% and R-NH2 by 80%, and increase the earthworm population size and total weight by up to 29% and 92%, respectively, compared to the control group. These results suggest that HOCl application is potentially an efficient method to control the odor and to boost earthworm reproduction and thus facilitate vermicomposting for improved food waste treatment and environmental quality.
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Affiliation(s)
- Chanwoo Kim
- Graduate School of International Agricultural Technology, Seoul National University, Pyeonchang-gun, Gangwon, Republic of Korea
| | - Younggu Her
- Department of Agricultural and Biological Engineering, Tropical Research and Education Center, Institute of Food and Agricultural Sciences, University of Florida, Homestead, Florida, United States of America
| | - Yooan Kim
- Graduate School of International Agricultural Technology, Seoul National University, Pyeonchang-gun, Gangwon, Republic of Korea
| | - Chanhoon Jung
- Interdisciplinary Program in Agricultural and Forest Meteorology, Seoul National University, Seoul, Republic of Korea
| | - Hangkyo Lim
- Department of Biology, Notre Dame of Maryland University, Baltimore, Maryland, United States of America
| | - Kyo Suh
- Graduate School of International Agricultural Technology, Seoul National University, Pyeonchang-gun, Gangwon, Republic of Korea
- Institute of Green Bio Science & Technology, Seoul National University, Gangwon, Republic of Korea
- * E-mail:
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11
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Pietrysiak E, Smith S, Ganjyal GM. Food Safety Interventions to Control
Listeria monocytogenes
in the Fresh Apple Packing Industry: A Review. Compr Rev Food Sci Food Saf 2019; 18:1705-1726. [DOI: 10.1111/1541-4337.12496] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2019] [Revised: 05/13/2019] [Accepted: 07/29/2019] [Indexed: 12/29/2022]
Affiliation(s)
- Ewa Pietrysiak
- School of Food Science Washington State Univ. P.O. Box 646376 Pullman WA 99164‐6376 U.S.A
| | - Stephanie Smith
- School of Food Science Washington State Univ. P.O. Box 646376 Pullman WA 99164‐6376 U.S.A
| | - Girish M Ganjyal
- School of Food Science Washington State Univ. P.O. Box 646376 Pullman WA 99164‐6376 U.S.A
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12
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Shihab IM, Ezzat HN, Hussein MA. Effect of using ionized water on some productive and physiological performance of Japanese quails. Poult Sci 2019; 98:5146-5151. [PMID: 30726967 DOI: 10.3382/ps/pey590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2018] [Accepted: 01/20/2019] [Indexed: 11/20/2022] Open
Abstract
This study was conducted to explore the effects of using ionized water on the productive and physiological performance of Japanese quails (Coturnix japonica). Our study was conducted at a private farm from 20th April, 2016 to 13th July, 2016 (84 d). One hundred 42-day-old Japanese quail chicks were used, divided randomly into 5 groups with 4 replicates. Treatments consisted in a control group (T1 - normal water:), alkaline (T2 - pH 8 and T3 - pH 9), and acidic water (T4 - pH 6 and T5 - pH 5). All birds were fed a balanced diet of energy and protein. The egg production ratio, egg weight, cumulative number of eggs, egg mass, feed conversion ratio, productivity per hen per week, and effects on plasma lipids, uric acid, glucose, calcium, and phosphorus were studied. The T3 group exhibited greater (P ≤ 0.05) average egg production, productivity per hen per week, cumulative number of eggs, and egg mass compared with the other groups. Moreover, all treated groups (T2 to T5) had higher (P ≤ 0.05) overall average egg weights compared with that of the T1 group. At 18 wk old, plasma cholesterol was decreased (P ≤ 0.05) in the T3 and T5 groups. Furthermore, more (P ≤ 0.05) high-density lipoprotein and less low-density lipoprotein were observed in all treated groups compared with the T1 control group. In conclusion, the productive and physiological performance of Japanese quail was improved in the T3 (alkaline water; pH 9) and T5 (acidic water; pH 5) groups compared with the other experimental groups.
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Affiliation(s)
- Ihsan M Shihab
- Department of Pathology and Poultry Diseases, College of Veterinary Medicine, University of Baghdad, Iraq
| | - Hasanain N Ezzat
- Department of Animal Production, College of Agriculture, University of Baghdad, Iraq
| | - Mohammad A Hussein
- Department of Animal Production, College of Agriculture, University of Baghdad, Iraq
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Al-Qadiri HM, Smith S, Sielaff AC, Govindan BN, Ziyaina M, Al-Alami N, Rasco B. Bactericidal activity of neutral electrolyzed water against Bacillus cereus and Clostridium perfringens in cell suspensions and artificially inoculated onto the surface of selected fresh produce and polypropylene cutting boards. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.09.019] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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14
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Gurtler JB, Harlee NA, Smelser AM, Schneider KR. Salmonella enterica Contamination of Market Fresh Tomatoes: A Review. J Food Prot 2018; 81:1193-1213. [PMID: 29965780 DOI: 10.4315/0362-028x.jfp-17-395] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Salmonella contamination associated with market fresh tomatoes has been problematic for the industry and consumers. A number of outbreaks have occurred, and dollar losses for the industry, including indirect collateral impact to agriculturally connected communities, have run into the hundreds of millions of dollars. This review covers these issues and an array of problems and potential solutions surrounding Salmonella contamination in tomatoes. Some other areas discussed include (i) the use of case-control studies and DNA fingerprinting to identify sources of contamination, (ii) the predilection for contamination based on Salmonella serovar and tomato cultivar, (iii) internalization, survival, and growth of Salmonella in or on tomatoes and the tomato plant, in biofilms, and in niches ancillary to tomato production and processing, (iv) the prevalence of Salmonella in tomatoes, especially in endogenous regions, and potential sources of contamination, and (v) effective and experimental means of decontaminating Salmonella from the surface and stem scar regions of the tomato. Future research should be directed in many of the areas discussed in this review, including determining and eliminating sources of contamination and targeting regions of the country where Salmonella is endemic and contamination is most likely to occur. Agriculturalists, horticulturalists, microbiologists, and epidemiologists may make the largest impact by working together to solve other unanswered questions regarding tomatoes and Salmonella contamination.
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Affiliation(s)
- Joshua B Gurtler
- 1 U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Food Safety and Intervention Technologies Research Unit, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038-8551 (ORCID: http://orcid.org/0000-0001-5844-7794 [J.B.G.])
| | - Nia A Harlee
- 1 U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Food Safety and Intervention Technologies Research Unit, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038-8551 (ORCID: http://orcid.org/0000-0001-5844-7794 [J.B.G.]).,2 Department of Culinary Arts and Food Science, Drexel University, 3141 Chestnut Street, Philadelphia, Pennsylvania 19104
| | - Amanda M Smelser
- 3 Graduate School of Arts and Sciences, Wake Forest University Baptist Medical Center, Medical Center Boulevard, Winston-Salem, North Carolina 27157; and
| | - Keith R Schneider
- 4 Food Science and Human Nutrition Department, University of Florida, 572 Newell Drive, Building 475, Gainesville, Florida 32611, USA
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15
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Chen H, Zhong Q. Antibacterial activity of acidified sodium benzoate against Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in tryptic soy broth and on cherry tomatoes. Int J Food Microbiol 2018; 274:38-44. [PMID: 29597137 DOI: 10.1016/j.ijfoodmicro.2018.03.017] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2017] [Revised: 02/12/2018] [Accepted: 03/20/2018] [Indexed: 10/17/2022]
Abstract
Concerns about undesirable by-products from chlorine sanitation of fresh produce and the limited efficacy with the presence of organic matter, have led to studies on alternative washing solutions. The aim of this study was to evaluate the antibacterial activities of acidified sodium benzoate (NaB) solutions against Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes in growth medium and on cherry tomatoes. Experimentally, the minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs, >3 Log reduction) of NaB against E. coli O157:H7 ATCC 43895, S. Enteritidis, and L. monocytogenes Scott A were determined at pH 7.0-4.0 using micro-broth dilution method and agar plating method, respectively. The reduction of the three bacteria in tryptic soy broth (TSB) by 500 and 1000 ppm NaB at pH 2.0, 2.5 and 3.0 for 30 min at 21 °C was compared. Residual bacterial cocktails inoculated on cherry tomatoes were determined after soaking in 3000 ppm NaB solution adjusted to pH 2.0 for 3 min at 21 °C. Results showed that the MBC of NaB reduced from >10,000 ppm at pH 7.0 to 1000 ppm at pH 4.0 and was identical for the three bacteria. The log reduction of bacteria in TSB indicated that 1000 ppm NaB at pH 2.0 was the most effective in killing the three pathogens. The respective reduction of E. coli O157:H7 and S. enterica cocktails inoculated on cherry tomatoes immersed in 3000 ppm NaB (pH 2.0) at 21 °C for 3 min was 4.99 ± 0.57 and 4.08 ± 0.65 log CFU/g, which was significantly higher (p < 0.05) than the treatments of 200 ppm free chlorine at pH 6.5. Conversely, the reduction of L. monocytogenes on tomatoes by 3000 ppm NaB (4.88 ± 0.73 log CFU/g) was similar (p > 0.05) to 200 ppm chlorine. Furthermore, the reduction of bacterial cocktails on tomatoes by 3000 ppm NaB at pH 2.0 was not affected after adding 1% tomato puree, and bacteria were not detected in NaB washing solutions with and without 1% tomato puree and on following un-inoculated tomatoes. This study showed that acidified NaB solution may be used as an alternative post-harvest wash of produce.
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Affiliation(s)
- Huaiqiong Chen
- Department of Food Science, University of Tennessee, Knoxville, TN, USA
| | - Qixin Zhong
- Department of Food Science, University of Tennessee, Knoxville, TN, USA.
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16
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Thorn RMS, Pendred J, Reynolds DM. Assessing the antimicrobial potential of aerosolised electrochemically activated solutions (ECAS) for reducing the microbial bio-burden on fresh food produce held under cooled or cold storage conditions. Food Microbiol 2017; 68:41-50. [PMID: 28800824 DOI: 10.1016/j.fm.2017.06.018] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2017] [Revised: 06/16/2017] [Accepted: 06/26/2017] [Indexed: 11/19/2022]
Abstract
The main aim of this study was to assess the antimicrobial efficacy of electrochemically activated fog (ECAF) for reducing the microbial bio-burden on artificially inoculated fresh produce held under cooled (cucumber and vine tomatoes) or cold (rocket and broccoli) storage conditions. The ECAF treatment (1100 ± 5 mV ORP; 50 ± 5 mg L-1 free chlorine; 2.7 ± 0.1 pH) resulted in a significant log reduction in the potential pathogen E. coli recovered from rocket (2.644 Log10 CFU g-1), broccoli (4.204 Log10 CFU g-1), cucumber (3.951 Log10 CFU g-1) and tomatoes (2.535 Log10 CFU g-1) after 5 days. ECAF treatment also resulted in a significant log reduction in potential spoilage organisms, whereby a 3.533 Log10 CFU g-1, 2.174 Log10 CFU g-1 and 1.430 Log10 CFU g-1 reduction in presumptive Pseudomonads was observed for rocket, broccoli and cucumber respectively, and a 3.527 Log10 CFU g-1 reduction in presumptive Penicillium spp. was observed for tomatoes (after 5 days). No adverse visual effects on produce were recorded. The results of this study will inform industrial scale-up trials within commercial facilities (assessing shelf-life, microbial quality and organoleptic assessment) to assess the developed ECAF technology platform within a real food processing environment.
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Affiliation(s)
- R M S Thorn
- Centre for Research in Biosciences, Department of Applied Sciences, University of the West of England, Bristol, Frenchay Campus, Coldharbour Lane, BS16 1QY, UK
| | - J Pendred
- Pendred Humidification and Water Systems, Worsley Bridge Rd, London, SE26 5BN, UK
| | - D M Reynolds
- Centre for Research in Biosciences, Department of Applied Sciences, University of the West of England, Bristol, Frenchay Campus, Coldharbour Lane, BS16 1QY, UK.
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17
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Ahmed S, Zaman S, Ahmed R, Uddin MN, Acedo A, Bari ML. Effectiveness of non-chlorine sanitizers in improving the safety and quality of fresh betel leaf. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.12.025] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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18
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Li H, Ren Y, Hao J, Liu H. Dual effects of acidic electrolyzed water treatments on the microbial reduction and control of enzymatic browning for fresh-cut lotus root. J Food Saf 2017. [DOI: 10.1111/jfs.12333] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Huiying Li
- College of Bio Science and Engineering; Hebei University of Science and Technology; Shijiazhuang Hebei 050018 P. R. China
| | - Yuanyuan Ren
- College of Bio Science and Engineering; Hebei University of Science and Technology; Shijiazhuang Hebei 050018 P. R. China
| | - Jianxiong Hao
- College of Bio Science and Engineering; Hebei University of Science and Technology; Shijiazhuang Hebei 050018 P. R. China
| | - Haijie Liu
- College of Food Science and Nutritional Engineering; China Agricultural University; Haidian Beijing 100083 P. R. China
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19
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20
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Vásquez-López A, Villarreal-Barajas T, Rodríguez-Ortiz G. Effectiveness of Neutral Electrolyzed Water on Incidence of Fungal Rot on Tomato Fruits ( Solanum lycopersicum L.). J Food Prot 2016; 79:1802-1806. [PMID: 28221850 DOI: 10.4315/0362-028x.jfp-15-494] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
We assessed the effect of neutral electrolyzed water (NEW) on the incidence of rot on tomato ( Solanum lycopersicum L.) fruits inoculated with Fusarium oxysporum , Galactomyces geotrichum , and Alternaria sp. at sites with lesions. The inoculated fruits were treated with NEW at 10, 30, and 60 mg liter-1 active chlorine, with copper oxychloride fungicide, and with sterile distilled water (control) for 3, 5, and 10 min. In the experiment with F. oxysporum , 50 to 80% of the control fruits and 50 to 60% of the fruits treated with the fungicide exhibited symptoms of rot at the inoculated sites. The lowest incidence recorded was 30% for fruits treated with NEW at 60 mg liter-1 active chlorine with an immersion time of 5 min. In the experiment with G. geotrichum , incidence of rot on control fruits was 70 to 90%, and for treatment with fungicide rot incidence was 50 to 90%. NEW at 60 mg liter-1 active chlorine significantly reduced incidence of symptomatic fruit: only 30% of the inoculated fruits washed for 5 min had damage from rot. In the experiment with Alternaria sp., 60 to 90% of the fruits in the control group and 60 to 70% of the fruits in the fungicide group were symptomatic. The lowest incidence was recorded for the treatment in which the fruits were submerged in NEW with 60 mg liter-1 active chlorine for 3 min. In this group, 40 to 50% of the fruits exhibited symptoms of rot. These results were obtained 8 days after inoculation. NEW, with 60 mg liter-1 active chlorine, significantly reduced incidence of rot symptoms on fruits inoculated with one of the experimental fungi relative to the control (P ≤ 0.05). NEW at 60 mg liter-1 is effective in the control of fungal rot in tomatoes.
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Affiliation(s)
- Alfonso Vásquez-López
- Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional, Unidad Oaxaca, Hornos 1003, Col. Noche Buena, Santa Cruz Xoxocotlán, C.P. 71230, Oaxaca, México
| | - Tania Villarreal-Barajas
- Esteripharma México S.A. de C.V. Patricio Sanz 1582, Col. del Valle, Del. Benito Juárez, C.P. 03100, D.F., México
| | - Gerardo Rodríguez-Ortiz
- Instituto Tecnológico del Valle de Oaxaca, Ex hacienda de Nazareno, Santa Cruz Xoxocotlán, C.P. 71230, Oaxaca, México
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21
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Microbial load reduction of sweet basil using acidic electrolyzed water and lactic acid in combination with mild heat. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.12.015] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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22
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Özcan G, Demirel Zorba NN. Combined effect of ultrasound and essential oils to reduce Listeria monocytogenes on fresh produce. FOOD SCI TECHNOL INT 2016; 22:353-62. [PMID: 26377335 DOI: 10.1177/1082013215604478] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2014] [Accepted: 08/06/2015] [Indexed: 12/16/2023]
Abstract
Salads prepared from contaminated fresh produce have a high risk of causing food-borne illnesses. Essential oils obtained from plants have antimicrobial activity and may provide a natural approach to reduce the pathogens on fresh produce. Additionally, ultrasound treatments have been shown to reduce the microbial counts on different foods. The objective of this study was to investigate the antimicrobial activities of cinnamon and lemon essential oils in vitro and in food applications. Mixtures of lettuce, parsley and dill were inoculated with Listeria monocytogenes and then dip-treated for 5 min in one of the following treatments: sterile tap water, chlorinated water, 1% lemon essential oil, 2% cinnamon essential oil or 2% cinnamon essential oil + ultrasound. The samples were stored at 4 ℃ and collected at d 0, 1, 3, 5, 7 and 9 post inoculation. The 1% lemon (4 log) and 2% cinnamon (2 log) essential oil washes provided partial inhibition against L. monocytogenes by d 1. The combined application of 2% cinnamon oil and ultrasound resulted in only 0.85 log inhibition by d 1; however, the number of L. monocytogenes increased during storage and became nearly equal to the control at d 9. Therefore, different combinations of essential oils with other antimicrobials or novel technologies are required.
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Affiliation(s)
- Gülçin Özcan
- Department of Biology, Faculty of Science and Literature, Çanakkale Onsekiz Mart University, Turkey
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23
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A review of postharvest handling and losses in the fresh tomato supply chain: a focus on Sub-Saharan Africa. Food Secur 2016. [DOI: 10.1007/s12571-016-0562-1] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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24
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Rahman SME, Khan I, Oh DH. Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives. Compr Rev Food Sci Food Saf 2016; 15:471-490. [DOI: 10.1111/1541-4337.12200] [Citation(s) in RCA: 199] [Impact Index Per Article: 24.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2015] [Revised: 01/19/2016] [Accepted: 01/20/2016] [Indexed: 12/15/2022]
Affiliation(s)
- SME Rahman
- Dept. of Food Science and Biotechnology, School of Bio-convergence Science and Technology; Kangwon Natl. Univ; Chuncheon Gangwon 200-701 Republic of Korea
- Dept. of Animal Science; Bangladesh Agricultural Univ; Mymensingh 2202 Bangladesh
| | - Imran Khan
- Dept. of Food Science and Biotechnology, School of Bio-convergence Science and Technology; Kangwon Natl. Univ; Chuncheon Gangwon 200-701 Republic of Korea
| | - Deog-Hwan Oh
- Dept. of Food Science and Biotechnology, School of Bio-convergence Science and Technology; Kangwon Natl. Univ; Chuncheon Gangwon 200-701 Republic of Korea
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25
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Liato V, Labrie S, Benali M, Aïder M. Study of the impact of a new hurdle technology composed of electro-activated solution and low heat treatment on the canned pea and corn quality and microbial safety. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12976] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Viacheslav Liato
- Institute of Nutrition and Functional Foods (INAF); Université Laval; Quebec QC G1V 0A6 Canada
- Department of Food Sciences; Université Laval; Quebec QC 1V 0A6 Canada
| | - Steve Labrie
- Institute of Nutrition and Functional Foods (INAF); Université Laval; Quebec QC G1V 0A6 Canada
- Department of Food Sciences; Université Laval; Quebec QC 1V 0A6 Canada
| | - Marzouk Benali
- Natural Resources Canada/CanmetENERGY; 1615 Lionel-Boulet Blvd., PO Box 4800 Varennes QC J3X 1S6 Canada
| | - Mohammed Aïder
- Institute of Nutrition and Functional Foods (INAF); Université Laval; Quebec QC G1V 0A6 Canada
- Department of Soil Sciences and Agri-Food Engineering; Université Laval; Quebec QC G1V 0A6 Canada
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26
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Effectiveness of various sanitizer treatments for inactivating natural microflora and Salmonella spp. on turnip (Pachyrhizus erosus). Food Control 2015. [DOI: 10.1016/j.foodcont.2015.02.012] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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27
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Reduction of Escherichia coli and Vibrio parahaemolyticus Counts on Freshly Sliced Shad (Konosirus punctatus) by Combined Treatment of Slightly Acidic Electrolyzed Water and Ultrasound Using Response Surface Methodology. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1512-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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28
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Kim HS, Lee EJ, Lim ST, Han JA. Self-enhancement of GABA in rice bran using various stress treatments. Food Chem 2015; 172:657-62. [DOI: 10.1016/j.foodchem.2014.09.107] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2014] [Revised: 09/17/2014] [Accepted: 09/18/2014] [Indexed: 11/25/2022]
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29
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Gil MI, Gómez-López VM, Hung YC, Allende A. Potential of Electrolyzed Water as an Alternative Disinfectant Agent in the Fresh-Cut Industry. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-014-1444-1] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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30
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Millan-Sango D, McElhatton A, Valdramidis VP. Determination of the efficacy of ultrasound in combination with essential oil of oregano for the decontamination of Escherichia coli on inoculated lettuce leaves. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.11.001] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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31
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Hoelzer K, Pouillot R, Van Doren J, Dennis S. Reduction of Listeria monocytogenes contamination on produce – A quantitative analysis of common liquid fresh produce wash compounds. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.06.011] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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32
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Sung HJ, Kang DH. Effect of a 915 MHz microwave system on inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in salsa. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.05.058] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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33
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Ratana-Arporn P, Jommark N. Efficacy of neutral electrolyzed water for reducing pathogenic bacteria contaminating shrimp. J Food Prot 2014; 77:2176-80. [PMID: 25474069 DOI: 10.4315/0362-028x.jfp-14-161] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Pathogenic contamination is a food safety concern. This study was conducted to investigate the efficacy of neutral electrolyzed water (NEW) in killing pathogens, namely, Vibrio parahaemolyticus, Vibrio vulnificus, Salmonella Enteritidis, and Escherichia coli in shrimp. Pure cultures of each pathogen were submerged separately in NEW containing five different chlorine concentrations: 10, 30, 50, 70, and 100 ppm. For each concentration, three submersion times were tested: 1, 3, and 5 min. The population of V. parahaemolyticus was rapidly reduced even at low concentrations, but prolonged contact times caused only a slight reduction. V. vulnificus was gradually inhibited with increasing NEW concentrations and contact times. For the V. parahaemolyticus applications of 70 ppm for 5 min and of 100 ppm for 3 min, each eliminated 7 log CFU/ml. For V. vulnificus, applications of 50 ppm for 3 min and 100 ppm for 1 min, each eliminated 7 log CFU/ml. Salmonella Enteritidis and E. coli were slightly reduced by NEW. Applications of 50 ppm for 15 min and 10 ppm for 30 min completely eliminated 4.16 log CFU/g of V. parahaemolyticus in inoculated shrimp, while only a 1-log CFU/g reduction of V. vulnificus was detected. Soaking shrimp in 10 ppm NEW for 30 min did not affect its sensory quality. Our results suggest NEW could be an alternative sanitizer to improve the microbiological quality of seafood.
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Affiliation(s)
- Pattama Ratana-Arporn
- Department of Fishery Products, Faculty of Fisheries, Kasetsart University, 50 Ngamwongwan Road, Ladyao, Chatuchak Bangkok, 10900 Thailand; Center for Advanced Studies for Agriculture and Food, Kasetsart University Institute for Advanced Studies, Kasetsart University, Bangkok, 10900 Thailand.
| | - Naruemon Jommark
- Department of Fishery Products, Faculty of Fisheries, Kasetsart University, 50 Ngamwongwan Road, Ladyao, Chatuchak Bangkok, 10900 Thailand; Center for Advanced Studies for Agriculture and Food, Kasetsart University Institute for Advanced Studies, Kasetsart University, Bangkok, 10900 Thailand
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34
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Wang H, Ryser ET. Efficacy of various sanitizers against Salmonella during simulated commercial packing of tomatoes. J Food Prot 2014; 77:1868-75. [PMID: 25364919 DOI: 10.4315/0362-028x.jfp-14-213] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Chemical sanitizers are usually added to dump tank water to minimize cross-contamination during tomato packing. However, the efficacy of sanitizers continues to be questioned. This study assessed the ability of six commonly used sanitizers (40 ppm of peroxyacetic acid, 40 ppm of mixed peracid, 40 ppm of available chlorine alone or acidified to pH 6.0 with citric acid or T-128, and electrolyzed water containing 40 ppm of available chlorine at pH 6.7) to reduce Salmonella on tomatoes, in wash water, and on equipment surfaces using a pilot-scale processing line. Red round tomatoes (11.3 kg) were dip inoculated to contain Salmonella at ∼6 log CFU/g, air dried for 2 h, treated for 2 min in a 3.3-m-long dump tank and then dried on a roller conveyor, with sanitizer-free water serving as the control. Tomato and water samples were collected at 15-s intervals during washing with additional dump tank, water tank, and roller conveyor surface samples collected after washing. All samples were appropriately neutralized, diluted, and surface plated on Trypticase soy agar containing 0.6% yeast extract, 0.05% ferric ammonium citrate, and 0.03% sodium thiosulfate with or without membrane filtration to enumerate Salmonella. All six sanitizer treatments were more efficacious than the water control (P ≤ 0.05), with chlorine plus citric acid yielding the greatest Salmonella reduction on tomatoes (3.1 log CFU/g). After processing, all sanitizer wash solutions contained significantly lower (P ≤ 0.05) levels of Salmonella than the water control (3.0 log CFU/ml). The four chlorine-based sanitizer treatments yielded significantly lower Salmonella populations (P ≤ 0.05) in the wash solution compared with peroxyacetic acid and mixed peracid. After processing with sanitizers, Salmonella populations decreased to nondetectable levels (<0.2 log CFU/100 cm(2) ) on the equipment surfaces.
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Affiliation(s)
- Haiqiang Wang
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824, USA
| | - Elliot T Ryser
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824, USA.
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35
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Bessi H, Debbabi H, Grissa K, Bellagha S. Microbial Reduction and Quality of Stored Date Fruits Treated by Electrolyzed Water. J FOOD QUALITY 2014. [DOI: 10.1111/jfq.12072] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- H. Bessi
- Laboratory of Agro-Food Economy, Sciences and Technology LR03AGR01; National Institute of Agronomy of Tunisia; University of Carthage; Tunis 1001 Tunisia
| | - H. Debbabi
- Laboratory of Agro-Food Economy, Sciences and Technology LR03AGR01; National Institute of Agronomy of Tunisia; University of Carthage; Tunis 1001 Tunisia
| | - K. Grissa
- Department of Plant Protection and Post-harvest Diseases, Laboratory of Entomology-Acarology; National Institute of Agronomy of Tunisia; University of Carthage; Tunis Tunisia
| | - S. Bellagha
- Laboratory of Agro-Food Economy, Sciences and Technology LR03AGR01; National Institute of Agronomy of Tunisia; University of Carthage; Tunis 1001 Tunisia
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36
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Smetanska I, Hunaefi D, Barbosa-Cánovas GV. Nonthermal Technologies to Extend the Shelf Life of Fresh-Cut Fruits and Vegetables. ACTA ACUST UNITED AC 2013. [DOI: 10.1007/978-1-4614-7906-2_18] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/20/2023]
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37
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Pangloli P, Hung YC. Effects of water hardness and pH on efficacy of chlorine-based sanitizers for inactivating Escherichia coli O157:H7 and Listeria monocytogenes. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.01.044] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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38
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Gurtler JB, Smelser AM, Niemira BA, Jin TZ, Yan X, Geveke DJ. Inactivation of Salmonella enterica on tomato stem scars by antimicrobial solutions and vacuum perfusion. Int J Food Microbiol 2012; 159:84-92. [DOI: 10.1016/j.ijfoodmicro.2012.08.014] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2012] [Revised: 08/16/2012] [Accepted: 08/17/2012] [Indexed: 12/29/2022]
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39
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Electro-activated aqueous solutions: Theory and application in the food industry and biotechnology. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.02.002] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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40
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Kim SR, Yoon Y, Kim WI, Park KH, Yun HJ, Chung DH, Yun JC, Ryu KY. Comparison of sample preparation methods for the recovery of foodborne pathogens from fresh produce. J Food Prot 2012; 75:1213-8. [PMID: 22980003 DOI: 10.4315/0362-028x.jfp-11-420] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Sample preparation methods (pummeling, pulsifying, sonication, and shaking by hand) were compared for achieving maximum recovery of foodborne pathogens from iceberg lettuce, perilla leaves, cucumber, green pepper, and cherry tomato. Antimicrobial and dehydration effects also were examined to investigate causes of poor recovery of pathogens. Each produce type was inoculated with Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus at 6.0 log CFU/cm(2), and samples were prepared using the four methods. Bacterial populations recovered from the five types of produce were significantly different (P < 0.05) according to sample preparation methods and produce type. The bacterial populations recovered from pummeled and pulsified samples were higher (P < 0.05) than those recovered from sonicated and hand-shaken samples, except for cherry tomato. The number of bacteria recovered from produce was reduced (P < 0.05) from that of the inoculum by 0.16 to 2.69 log CFU/cm(2). Although extracts of iceberg lettuce, perilla leaves, cucumber, and green pepper had no antimicrobial activity, the populations of E. coli O157:H7, Salmonella Typhimurium, B. cereus, and L. monocytogenes in cherry tomato extract were slightly reduced after these treatments (P < 0.05). The pathogen populations on perilla leaves and cherry tomatoes decreased by >2 log CFU/cm(2) after exposure to 40% relative humidity for 1 h. No reduction was observed when the five pathogens were exposed to 90% relative humidity. These data suggest that pummeling and pulsifying are optimal sample preparation methods for detection of microorganisms. Acidic produce such as cherry tomato should be treated with a method that does not cause sample breakdown so that acid stress on the bacteria can be minimized. Dehydration stress also affects recovery of pathogens from produce.
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Affiliation(s)
- Se-Ri Kim
- Microbial Safety Division, Department of Agri-Food Safety, National Academy of Agricultural Science, Rural Development Administration, Suwon 441-707, South Korea
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41
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Park SS, Sung JM, Jeong JW, Park KJ, Lim JH. Efficacy of Electrolyzed Water and Aqueous Chlorine Dioxide for Reducing Pathogenic Microorganism on Chinese Cabbage. ACTA ACUST UNITED AC 2012. [DOI: 10.9721/kjfst.2012.44.2.240] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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42
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Rajkowski KT, Sommers CH. Effect of anolyte on background microflora, Salmonella, and Listeria monocytogenes on catfish fillets. J Food Prot 2012; 75:765-70. [PMID: 22488069 DOI: 10.4315/0362-028x.jfp-11-426] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Near-neutral electrolyzed water (anolyte), having a pH of 6.0 to 6.5 ± 0.02, oxidation reduction potential of greater than 700 mV, and a residual chlorine level of 10 to 200 ppm, was reported to have a potential use to decontaminate food surfaces. An electrolyzing cell was developed that is capable of producing neutral electrolyzed water containing a chlorine level of greater than 700 ppm in the form of hypochlorous acid (anolyte). Anolyte with a chlorine level of 300 ppm was used to determine its effect on Salmonella and Listeria monocytogenes cells after a 3-min contact. Transmission electron micrograph results showed disruption of the outer cellular membrane for both bacteria. The anolyte (300 ppm) was used as a washing solution to decontaminate catfish fillets inoculated with either Salmonella or L. monocytogenes. After a 3-min contact time with the anolyte, there was a 1-log reduction for Salmonella, and after 8 days of refrigerated storage (4°C), this bacterial reduction was maintained. There was no reduction of L. monocytogenes on the catfish fillet surfaces. The anolyte was an effective wash solution for Salmonella reduction on the catfish fillet surfaces.
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Affiliation(s)
- Kathleen T Rajkowski
- Eastern Regional Research Center, U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, PA 19083-8551, USA.
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43
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McCarthy S, Burkhardt W. Efficacy of electrolyzed oxidizing water against Listeria monocytogenes and Morganella morganii on conveyor belt and raw fish surfaces. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.09.030] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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44
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45
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Combining basic electrolyzed water pretreatment and mild heat greatly enhanced the efficacy of acidic electrolyzed water against Vibrio parahaemolyticus on shrimp. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.07.019] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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46
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47
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Das BK, Kim JG, Choi JW. Efficacy of different washing solutions and contact times on the microbial quality and safety of fresh-cut paprika. FOOD SCI TECHNOL INT 2011; 17:471-9. [PMID: 21954309 DOI: 10.1177/1082013211398842] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The role of different washing solutions and contact times was investigated to determine their use as potential sanitizers for maintaining the microbial quality and food safety of fresh-cut paprika. Samples were cut into small pieces, washed for both 90 and 180 s by different washing solutions: tap water, chlorinated water (100 mg/L and pH 6.5-7), electrolyzed water (pH 7.2) and ozonized water (4 mg/L). Then, samples were packaged in 50 µm polypropylene bags and stored at 5 °C for 12 days, followed by an evaluation of the antimicrobial efficacy of the treatments. Various quality and safety parameters, such as gas composition, color, off-odor, electrical conductivity and microbial numbers, were evaluated during storage. Results revealed insignificant differences in gas composition, and no off-odor was observed in any of the samples during the storage period. However, longer contact time resulted in slightly lower hue angle value than a short one for all washing solutions. Moreover, samples washed with ozone washings showed lower electrolyte leakage than other washing solutions. Samples washed for longer contact time except those washed in ozonized water showed increased microbial numbers during storage. Hence, it has been concluded that longer contact time with ozone has positive effects, whereas the other washing solutions adversely affect the microbial quality and safety aspects of fresh-cut paprika.
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Affiliation(s)
- B Kumar Das
- National Institute of Horticultural and Herbal Science, RDA, Suwon 440706, Republic of Korea.
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48
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Pangloli P, Hung YC. Efficacy of slightly acidic electrolyzed water in killing or reducing Escherichia coli O157:H7 on iceberg lettuce and tomatoes under simulated food service operation conditions. J Food Sci 2011; 76:M361-6. [PMID: 22417508 DOI: 10.1111/j.1750-3841.2011.02219.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2023]
Abstract
UNLABELLED The objective of this study was to evaluate the efficacy of slightly acidic electrolyzed (SAEO) water in killing or removing Escherichia coli O157:H7 on iceberg lettuce and tomatoes by washing and chilling treatment simulating protocols used in food service kitchens. Whole lettuce leaves and tomatoes were spot-inoculated with 100 μL of a mixture of 5 strains of E. coli O157:H7. Washing lettuce with SAEO water for 15 s reduced the pathogen by 1.4 to 1.6 log CFU/leaf, but the treatments did not completely inactivate the pathogen in the wash solution. Increasing the washing time to 30 s increased the reductions to 1.7 to 2.3 log CFU/leaf. Sequential washing in SAEO water for 15 s and then chilling in SAEO water for 15 min also increased the reductions to 2.0 to 2.4 log CFU/leaf, and no cell survived in chilling solution after treatment. Washing tomatoes with SAEO water for 8 s reduced E. coli O157:H7 by 5.4 to 6.3 log CFU/tomato. The reductions were increased to 6.6 to 7.6 log CFU/tomato by increasing the washing time to 15 s. Results suggested that application of SAEO water to wash and chill lettuce and tomatoes in food service kitchens could minimize cross-contamination and reduce the risk of E. coli O157:H7 present on the produce. PRACTICAL APPLICATION SAEO water is equally or slightly better than acidic electrolyzed (AEO) water for inactivation of bacteria on lettuce and tomato surfaces. In addition, SAEO water may have the advantages over AEO water on its stability, no chlorine smell, and low corrosiveness. Therefore, SAEO water may have potential for produce wash to enhance food safety.
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Affiliation(s)
- Philipus Pangloli
- Dept. of Food Science and Technology, Univ. of Georgia, 1109 Experiment Street, Griffin, GA 30223-1797, USA
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Mahmoud BS. The effects of X-ray radiation on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri inoculated on whole Roma tomatoes. Food Microbiol 2010; 27:1057-63. [DOI: 10.1016/j.fm.2010.07.009] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2010] [Revised: 07/06/2010] [Accepted: 07/08/2010] [Indexed: 10/19/2022]
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HUNG YC, TILLY P, KIM C. EFFICACY OF ELECTROLYZED OXIDIZING (EO) WATER AND CHLORINATED WATER FOR INACTIVATION OF ESCHERICHIA COLI O157:H7 ON STRAWBERRIES AND BROCCOLI. J FOOD QUALITY 2010. [DOI: 10.1111/j.1745-4557.2010.00344.x] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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