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Yang D, Jiang Z, Meng Q, Wang S, Pan H, Rao L, Liao X. Analyzing the pressure resistant, sublethal injury and resuscitable viable but non-culturable state population of Escherichia coli, Staphylococcus aureus, Bacillus amyloliquefaciens and Lactiplantibacillus plantarum under high pressure processing. Food Res Int 2023; 173:113336. [PMID: 37803646 DOI: 10.1016/j.foodres.2023.113336] [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] [Received: 06/19/2023] [Revised: 07/26/2023] [Accepted: 07/29/2023] [Indexed: 10/08/2023]
Abstract
This study aimed to analyze and reduce the pressure resistance (PR), sublethal injury (SLI), and viable but non-culturable (VBNC) populations during HPP. Escherichia coli, Staphylococcus aureus, Bacillus amyloliquefaciens and Lactiplantibacillus plantarum were selected for evaluation of PR, SLI and VBNC cell counts and proportions during HPP. The results revealed that the bactericidal efficiency against these strains gradually improved as the processing pressure increased. However, viable bacteria could still be detected, suggesting that there may involve the presence of resistant population that difficult to be killed or revived from SLI. Further detecting the quantity and proportion of PR, SLI and VBNC bacteria found that these state of cells were present during whole HPP treatment. Additionally, the more resistant a bacterial species was to high pressure, the fewer SLI and more resuscitable VBNC (RVBNC) populations it generated, and vice versa. Therefore, correlation analysis was also employed to make the relationship between log reduction, SLI and RVBNC population ratios clearer. The results demonstrated that the log reduction was highly positive correlation with SLI population ratios, and negative correlation with RVBNC population within our detected species at 500 MPa. Furthermore, CO2 and Nisin were employed to combined with HPP to reduce these survivors. Comparing with 233, 218, 241 and 259 MPa for HPP treatment, it took 37, 89, 135 and 229 MPa for HPP + CO2, and 189, 161, 199 and 292 MPa for HPP + Nisin to the first decimal reduction for E. coli, S.aureus, B. amyloliquefaciens and L. plantarum, respectively. The results indicated that HPP combined with CO2 or Nisin could significantly reduce the quantity of PR, SLI, and RVBNC cells during HPP, and provide better bactericidal effects. In conclusion, we quantified the presence of PR, SLI, and VBNC bacteria after high pressure treatment and investigate the effectiveness of HPP combined with CO2 or Nisin to enhance the inactivation of bacteria and reduce the occurrence of PR, SLI, and RVBNC bacteria.
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Affiliation(s)
- Dong Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, PR China
| | - Zhidong Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, PR China
| | - Qiuyu Meng
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, PR China
| | - Shengkang Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, PR China
| | - Hanxu Pan
- School of Light Industry, Beijing Technology and Business University, Beijing 100048, PR China
| | - Lei Rao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, PR China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, PR China.
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Shao L, Sun Y, Zou B, Zhao Y, Li X, Dai R. Sublethally injured microorganisms in food processing and preservation: Quantification, formation, detection, resuscitation and adaption. Food Res Int 2023; 165:112536. [PMID: 36869540 DOI: 10.1016/j.foodres.2023.112536] [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: 11/06/2022] [Revised: 01/14/2023] [Accepted: 01/21/2023] [Indexed: 01/29/2023]
Abstract
Sublethally injured state has been recognized as a survival strategy for microorganisms suffering from stressful environments. Injured cells fail to grow on selective media but can normally grow on nonselective media. Numerous microorganism species can form sublethal injury in various food matrices during processing and preservation with different techniques. Injury rate was commonly used to evaluate sublethal injury, but mathematical models for the quantification and interpretation of sublethally injured microbial cells still require further study. Injured cells can repair themselves and regain viability on selective media under favorable conditions when stress is removed. Conventional culture methods might underestimate microbial counts or present a false negative result due to the presence of injured cells. Although the structural and functional components may be affected, the injured cells pose a great threat to food safety. This work comprehensively reviewed the quantification, formation, detection, resuscitation and adaption of sublethally injured microbial cells. Food processing techniques, microbial species, strains and food matrix all significantly affect the formation of sublethally injured cells. Culture-based methods, molecular biological methods, fluorescent staining and infrared spectroscopy have been developed to detect the injured cells. Cell membrane is often repaired first during resuscitation of injured cells, meanwhile, temperature, pH, media and additives remarkably influence the resuscitation. The adaption of injured cells negatively affects the microbial inactivation during food processing.
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Affiliation(s)
- Lele Shao
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Yingying Sun
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Bo Zou
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Yijie Zhao
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Xingmin Li
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Ruitong Dai
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China.
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Gottardo FM, Biduski B, Franco dos Santos L, Sena dos Santos J, Rodrigues LB, Ruschel dos Santos L. Microencapsulated oregano and cinnamon essential oils as a natural alternative to reduce Listeria monocytogenes in Italian salami. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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4
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Emerging Trends for Nonthermal Decontamination of Raw and Processed Meat: Ozonation, High-Hydrostatic Pressure and Cold Plasma. Foods 2022; 11:foods11152173. [PMID: 35892759 PMCID: PMC9330470 DOI: 10.3390/foods11152173] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 07/14/2022] [Accepted: 07/19/2022] [Indexed: 02/07/2023] Open
Abstract
Meat may contain natural, spoilage, and pathogenic microorganisms based on the origin and characteristics of its dietary matrix. Several decontamination substances are used during or after meat processing, which include chlorine, organic acids, inorganic phosphates, benzoates, propionates, bacteriocins, or oxidizers. Unfortunately, traditional decontamination methods are often problematic because of their adverse impact on the quality of the raw carcass or processed meat. The extended shelf-life of foods is a response to the pandemic trend, whereby consumers are more likely to choose durable products that can be stored for a longer period between visits to food stores. This includes changing purchasing habits from “just in time” products “for now” to “just in case” products, a trend that will not fade away with the end of the pandemic. To address these concerns, novel carcass-decontamination technologies, such as ozone, high-pressure processing and cold atmospheric plasma, together with active and clean label ingredients, have been investigated for their potential applications in the meat industry. Processing parameters, such as exposure time and processing intensity have been evaluated for each type of matrix to achieve the maximum reduction of spoilage microorganism counts without affecting the physicochemical, organoleptic, and functional characteristics of the meat products. Furthermore, combined impact (hurdle concept) was evaluated to enhance the understanding of decontamination efficiency without undesirable changes in the meat products. Most of these technologies are beneficial as they are cost-effective, chemical-free, eco-friendly, easy to use, and can treat foods in sealed packages, preventing the product from post-process contamination. Interestingly, their synergistic combination with other hurdle approaches can help to substitute the use of chemical food preservatives, which is an aspect that is currently quite desirable in the majority of consumers. Nonetheless, some of these techniques are difficult to store, requiring a large capital investment for their installation, while a lack of certification for industrial utilization is also problematic. In addition, most of them suffer from a lack of sufficient data regarding their mode of action for inactivating microorganisms and extending shelf-life stability, necessitating a need for further research in this area.
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Sahoo M, Panigrahi C, Aradwad P. Management strategies emphasizing advanced food processing approaches to mitigate food borne zoonotic pathogens in food system. FOOD FRONTIERS 2022. [DOI: 10.1002/fft2.153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Affiliation(s)
- Monalisa Sahoo
- Centre for Rural Development and Technology Indian Institute of Technology Delhi New Delhi India
| | - Chirasmita Panigrahi
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur West Bengal India
| | - Pramod Aradwad
- Division of Agricultural Engineering Indian Agricultural Research Institute New Delhi India
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Chen YA, Hsu HY, Chai HE, Uknalis J, Sheen S. Combination effect of papaya extract and high pressure processing on Salmonella inactivation on raw chicken breast meat and meat quality assessment. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108637] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12042202] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Nowadays, food treatment technologies are constantly evolving due to an increasing demand for healthier and tastier food with longer shelf lives. In this review, our aim is to highlight the advantages and disadvantages of some of the most exploited industrial techniques for food processing and microorganism deactivation, dividing them into those that exploit high temperatures (pasteurization, sterilization, aseptic packaging) and those that operate thanks to their inherent chemical–physical principles (ultrasound, ultraviolet radiation, ozonation, high hydrostatic pressure). The traditional thermal methods can reduce the number of pathogenic microorganisms to safe levels, but non-thermal technologies can also reduce or remove the adverse effects that occur using high temperatures. In the case of ultrasound, which inactivates pathogens, recent advances in food treatment are reported. Throughout the text, novel discoveries of the last decade are presented, and non-thermal methods have been demonstrated to be more attractive for processing a huge variety of foods. Preserving the quality and nutritional values of the product itself and at the same time reducing bacteria and extending shelf life are the primary targets of conscious producers, and with non-thermal technologies, they are increasingly possible.
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8
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High pressure processing of raw meat with essential oils-microbial survival, meat quality, and models: A review. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108529] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018-2021). Food Res Int 2021; 150:110792. [PMID: 34865807 DOI: 10.1016/j.foodres.2021.110792] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 10/11/2021] [Accepted: 10/24/2021] [Indexed: 01/03/2023]
Abstract
The meat industry is continuously facing challenges with food safety, and quality losses caused by thermal processing. This systematic review reports recent clean label approaches in high-pressure production of meat. A literature search was performed using Scopus, Web of Science, PubMed, and Springer databases for studies published in 2018-2021. In this regard, 69 articles were assessed out of 386 explored research articles in the identified stage. The findings indicate that most of the earlier work on high-pressure processing (HPP) focused on physicochemical and sensorial meat quality rather than providing nutritional aspects and clean-label solutions. However, few advanced studies report effective and innovative solutions to develop low salt/fat, and reduced nitrite for raw and cured meat products. HPP could help on increasing the shell life by five times in meat products; however, it depends on the formulation and packaging, etc. HPP can also preserve nutrients by using this non-thermal technology and reduce food waste as once the shelf life of products is known, it easily reduces the shrinkage in the marketplace. This review explores the latest trend of experimental research in high-pressure processing alone, or multi-hurdle techniques employed to increase the effect of clean-label ingredients for enhanced meat safety/quality.
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Wei X, Agarwal S, Subbiah J. Heating of milk powders at low water activity to 95°C for 15 minutes using hot air-assisted radio frequency processing achieved pasteurization. J Dairy Sci 2021; 104:9607-9616. [PMID: 34176627 DOI: 10.3168/jds.2021-20449] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Accepted: 05/13/2021] [Indexed: 11/19/2022]
Abstract
Salmonella persistence in milk powders has caused several multistate foodborne disease outbreaks. Therefore, ways to deliver effective thermal treatment need to be identified and validated to ensure the microbial safety of milk powders. In this study, a process of hot air-assisted radio frequency (HARF) followed by holding at high temperatures in a convective oven was developed for pasteurization of milk powders. Heating times were compared between HARF and a convection oven for heating milk powders to a pasteurization temperature, and HARF has been shown to considerably reduce the come-up time. Whole milk powder (WMP) and nonfat dry milk (NFDM) were inoculated with a 5-serotype Salmonella cocktail and equilibrated to a water activity of 0.10 to simulate the worst case for the microbial challenge study. After heating the sample to 95°C using HARF, followed by 10 and 15 min of holding in the oven, more than 5 log reduction of Salmonella was achieved in WMP and NFDM. This study validated a HARF-assisted thermal process for pasteurization of milk powder based on previously collected microbial inactivation kinetics data and provides valuable insights to process developers to ensure microbial safety of milk powder. This HARF process may be implemented in the dairy industry to enhance the microbial safety of milk powders.
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Affiliation(s)
- Xinyao Wei
- Department of Food Science and Technology, University of Nebraska, Lincoln 68588
| | | | - Jeyamkondan Subbiah
- Department of Food Science and Technology, University of Nebraska, Lincoln 68588; Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville 72704.
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11
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Chuang S, Sheen S, Sommers CH, Sheen LY. Modeling the reduction of Salmonella and Listeria monocytogenes in ground chicken meat by high pressure processing and trans-cinnamaldehyde. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110601] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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12
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Yang P, Rao L, Zhao L, Wu X, Wang Y, Liao X. High pressure processing combined with selected hurdles: Enhancement in the inactivation of vegetative microorganisms. Compr Rev Food Sci Food Saf 2021; 20:1800-1828. [PMID: 33594773 DOI: 10.1111/1541-4337.12724] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Revised: 12/28/2020] [Accepted: 01/21/2021] [Indexed: 12/15/2022]
Abstract
High pressure processing (HPP) as a nonthermal processing (NTP) technology can ensure microbial safety to some extent without compromising food quality. However, for vegetative microorganisms, the existence of pressure-resistant subpopulations, the revival of sublethal injury (SLI) state cells, and the resuscitation of viable but nonculturable (VBNC) state cells may constitute potential food safety risks and pose challenges for the further development of HPP application. HPP combined with selected hurdles, such as moderately elevated or low temperature, low pH, natural antimicrobials (bacteriocin, lactate, reuterin, endolysin, lactoferrin, lactoperoxidase system, chitosan, essential oils), or other NTP (CO2 , UV-TiO2 photocatalysis, ultrasound, pulsed electric field, ultrafiltration), have been highlighted as feasible alternatives to enhance microbial inactivation (synergistic or additive effect). These combinations can effectively eliminate the pressure-resistant subpopulation, reduce the population of SLI or VBNC state cells and inhibit their revival or resuscitation. This review provides an updated overview of the microbial inactivation by the combination of HPP and selected hurdles and restructures the possible inactivation mechanisms.
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Affiliation(s)
- Peiqing Yang
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Lei Rao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Liang Zhao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Xiaomeng Wu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Yongtao Wang
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
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Yamamoto K, Zhang X, Inaoka T, Morimatsu K, Kimura K, Nakaura Y. Bacterial Injury Induced by High Hydrostatic Pressure. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-020-09271-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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14
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Chuang S, Sheen S, Sommers CH, Sheen LY. Modeling the effect of simultaneous use of allyl isothiocyanate and cinnamaldehyde on high hydrostatic pressure inactivation of Uropathogenic and Shiga toxin-producing Escherichia coli in ground chicken. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1193-1201. [PMID: 32785931 DOI: 10.1002/jsfa.10731] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2020] [Revised: 08/07/2020] [Accepted: 08/12/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND A combination of high-pressure processing (HPP) and antimicrobials is a well-known approach for enhancing the microbiological safety of foods. However, few studies have applied multiple antimicrobials simultaneously with HPP, which could be an additional hurdle for microbial inactivation. The present study applied a full factorial design to investigate the impact of HPP (225-325 MPa; 10-20 min), allyl isothiocyanate (AITC) (0.3-0.9 g kg-1 ) and trans-cinnamaldehyde (tCinn) (1.0-2.0 g kg-1 ) on the inactivation of Shiga toxin-producing Escherichia coli (STEC) O157:H7 and uropathogenic E. coli (UPEC) in ground chicken meat. RESULTS The regulatory requirement of 5-log reduction was achieved at 305 MPa, 18 min, 0.8 g kg-1 AITC and 1.7 g kg-1 tCinn for STEC O157:H7 and at 293 MPa, 16 min, 0.6 g kg-1 AITC and 1.6 g kg-1 tCinn for UPEC, as specified by response surface analysis and verified via experiments. The surviving population was eliminated by post-treatment storage of 9 days at 10 °C. The developed linear regression models showed r2 > 0.9 for the E. coli inactivation. The developed dimensionless non-linear regression models covered a factorial range slightly wider than the original experimental limit, with probability Pr > F (< 0.0001). CONCLUSION Simultaneous use of AITC and tCinn reduced not only the necessary concentration of each compound, but also the intensity of high-pressure treatments, at the same time achieving a similar level of microbial inactivation. STEC O157:H7 was found to be more resistant than UPEC to the HPP-AITC-tCinn stress. The developed models may be applied in commercial application to enhance the microbiological safety of ground chicken meat. Published 2020. This article is a U.S. Government work and is in the public domain in the USA.
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Affiliation(s)
- Shihyu Chuang
- Eastern Regional Research Center, Agricultural Research Service, US Department of Agriculture, Wyndmoor, PA, USA
- Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan
| | - Shiowshuh Sheen
- Eastern Regional Research Center, Agricultural Research Service, US Department of Agriculture, Wyndmoor, PA, USA
| | - Christopher H Sommers
- Eastern Regional Research Center, Agricultural Research Service, US Department of Agriculture, Wyndmoor, PA, USA
| | - Lee-Yan Sheen
- Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan
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15
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Huang X, Lao Y, Pan Y, Chen Y, Zhao H, Gong L, Xie N, Mo CH. Synergistic Antimicrobial Effectiveness of Plant Essential Oil and Its Application in Seafood Preservation: A Review. Molecules 2021; 26:molecules26020307. [PMID: 33435286 PMCID: PMC7827451 DOI: 10.3390/molecules26020307] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2020] [Revised: 12/30/2020] [Accepted: 01/05/2021] [Indexed: 11/23/2022] Open
Abstract
The synergistic potential of plant essential oils (EOs) with other conventional and non-conventional antimicrobial agents is a promising strategy for increasing antimicrobial efficacy and controlling foodborne pathogens. Spoilage microorganisms are one of main concerns of seafood products, while the prevention of seafood spoilage principally requires exclusion or inactivation of microbial activity. This review provides a comprehensive overview of recent studies on the synergistic antimicrobial effect of EOs combined with other available chemicals (such as antibiotics, organic acids, and plant extracts) or physical methods (such as high hydrostatic pressure, irradiation, and vacuum-packaging) utilized to reduce the growth of foodborne pathogens and/or to extend the shelf-life of seafood products. This review highlights the synergistic ability of EOs when used as a seafood preservative, discovering the possible routes of the combined techniques for the development of a novel seafood preservation strategy.
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Affiliation(s)
- Xianpei Huang
- College of Life Science and Technology, Jinan University, Guangzhou 510632, China; (X.H.); (H.Z.)
- Shanwei Marine Industry Institute, Shanwei Polytechnic, Shanwei 516600, China; (Y.P.); (Y.C.); (N.X.)
| | - Yuli Lao
- College of Life Science, University of Chinese Academy of Sciences, Beijing 100049, China;
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China;
| | - Yifeng Pan
- Shanwei Marine Industry Institute, Shanwei Polytechnic, Shanwei 516600, China; (Y.P.); (Y.C.); (N.X.)
| | - Yiping Chen
- Shanwei Marine Industry Institute, Shanwei Polytechnic, Shanwei 516600, China; (Y.P.); (Y.C.); (N.X.)
| | - Haiming Zhao
- College of Life Science and Technology, Jinan University, Guangzhou 510632, China; (X.H.); (H.Z.)
| | - Liang Gong
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China;
| | - Nanbin Xie
- Shanwei Marine Industry Institute, Shanwei Polytechnic, Shanwei 516600, China; (Y.P.); (Y.C.); (N.X.)
| | - Ce-Hui Mo
- College of Life Science and Technology, Jinan University, Guangzhou 510632, China; (X.H.); (H.Z.)
- Correspondence: ; Tel.: +86-20-85223405
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Natural Plant-Derived Chemical Compounds as Listeria monocytogenes Inhibitors In Vitro and in Food Model Systems. Pathogens 2020; 10:pathogens10010012. [PMID: 33375619 PMCID: PMC7823385 DOI: 10.3390/pathogens10010012] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 12/07/2020] [Accepted: 12/22/2020] [Indexed: 01/08/2023] Open
Abstract
Listeria monocytogenes is a foodborne pathogen, sporadically present in various food product groups. An illness caused by the pathogen, named listeriosis, has high fatality rates. Even though L. monocytogenes is resistant to many environmental factors, e.g., low temperatures, low pH and high salinity, it is susceptible to various natural plant-derived antimicrobials (NPDA), including thymol, carvacrol, eugenol, trans-cinnamaldehyde, carvone S, linalool, citral, (E)-2-hexenal and many others. This review focuses on identifying NPDAs active against L. monocytogenes and their mechanisms of action against the pathogen, as well as on studies that showed antimicrobial action of the compounds against the pathogen in food model systems. Synergistic action of NDPA with other factors, biofilm inhibition and alternative delivery systems (encapsulation and active films) of the compounds tested against L. monocytogenes are also summarized briefly.
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17
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Zhou S, Sheen S, Zhao G, Chuang S, Liu L. Prediction of Salmonella inactivation in sliced tomato subject to high pressure processing and trans-cinnamaldehyde treatment using selective and non-selective growth media for survival evaluations. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107441] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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