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Rocchi R, Zwinkels J, Kooijman M, Garre A, Smid EJ. Development of novel natto using legumes produced in Europe. Heliyon 2024; 10:e26849. [PMID: 38463896 PMCID: PMC10923668 DOI: 10.1016/j.heliyon.2024.e26849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 02/19/2024] [Accepted: 02/21/2024] [Indexed: 03/12/2024] Open
Abstract
Natto is a traditional Japanese fermented product consisting of cooked soybeans fermented with Bacillus subtilis var. natto. We assessed three different B. subtilis strains and investigated their impact on product quality aspects, such as microbial quality, textural quality (poly-γ-glutamate strand formation), free amino acids (FAA), and volatile organic compounds (VOCs), but also the vitamin K1, K2 and B1 content, and presence of nattokinase. Using Bayesian contrast analysis, we conclude that the quality attributes were influenced by both the substrate and strain used, without significant differences in bacterial growth between strain or substrate. Overall, all the tested European legumes, except for brown beans, are adequate substrates to produce natto, with comparable or higher qualities compared to the traditional soy. Out of all the tested legumes, red lentils were the most optimal fermentation substrate. They were fermented most consistently, with high concentrations of vitamin K2, VOCs, FAA.
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Affiliation(s)
- Rebecca Rocchi
- Food Microbiology, Wageningen University and Research, Wageningen, the Netherlands
| | - Jasper Zwinkels
- Food Microbiology, Wageningen University and Research, Wageningen, the Netherlands
| | - Merit Kooijman
- Food Microbiology, Wageningen University and Research, Wageningen, the Netherlands
| | - Alberto Garre
- Department of Agricultural Engineering & Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Spain
| | - Eddy J. Smid
- Food Microbiology, Wageningen University and Research, Wageningen, the Netherlands
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2
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Guillén S, Possas A, Valero A, Garre A. Optimal experimental design (OED) for the growth rate of microbial populations. Are they really more "optimal" than uniform designs? Int J Food Microbiol 2024; 413:110604. [PMID: 38310711 DOI: 10.1016/j.ijfoodmicro.2024.110604] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 11/29/2023] [Accepted: 01/21/2024] [Indexed: 02/06/2024]
Abstract
Secondary growth models from predictive microbiology can describe how the growth rate of microbial populations varies with environmental conditions. Because these models are built based on time and resource consuming experiments, model-based Optimal Experimental Design (OED) can be of interest to reduce the experimental load. In this study, we identify optimal experimental designs for two common models (full Ratkowsky and Cardinal Parameters Model (CPM)) for a different number of experiments (10-30). Calculations are also done fixing one or more model parameters, observing that this decision strongly affects the layout of the OED. Using in silico experiments, we conclude that OEDs are more informative than conventional (equidistant) designs with the same number of experiments. However, OEDs cluster the experiments near the growth limits (Xmin and Xmax) resulting in impractical designs with aggregated experimental runs ~10 times longer than conventional designs. To mitigate this, we propose a novel optimality criterion (i.e., the objective function) that accounts for the aggregated time. The novel criterion provides a reduction in parameter uncertainty with respect to the conventional design, without an increase in the experimental load. These results underline that an OED is only based on information theory (Fisher information), so the results can be impractical when actual experimental limitations are considered. The study also emphasizes that most OED schemes identify where to measure, but do not give an indication on how many experiments should be made. In this sense, numerical simulations can estimate the parameter uncertainty that would be obtained for a particular experimental design (OED or not). These results and methodologies (available in Open Code) can guide the design of future experiments for the development of secondary growth models.
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Affiliation(s)
- Silvia Guillén
- Department of Agronomical Engineering & Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Murcia, Paseo Alfonso XIII, 48, 30203, Spain; Departamento de Producción Animal y Ciencia de los Alimentos, Instituto Agroalimentario de Aragón - IA2 - (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Aricia Possas
- Departamento de Bromatología y Tecnología de los Alimentos, UIC Zoonosis y Enfermedades Emergentes ENZOEM, ceiA3, Universidad de Córdoba, Campus Rabanales, 14014 Córdoba, Spain
| | - Antonio Valero
- Departamento de Bromatología y Tecnología de los Alimentos, UIC Zoonosis y Enfermedades Emergentes ENZOEM, ceiA3, Universidad de Córdoba, Campus Rabanales, 14014 Córdoba, Spain
| | - Alberto Garre
- Department of Agronomical Engineering & Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Murcia, Paseo Alfonso XIII, 48, 30203, Spain.
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Ramos Guerrero FG, Signorini M, Garre A, Sant'Ana AS, Ramos Gorbeña JC, Silva Jaimes MI. Quantitative microbial spoilage risk assessment caused by fungi in sports drinks through multilevel modelling. Food Microbiol 2023; 116:104368. [PMID: 37689415 DOI: 10.1016/j.fm.2023.104368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 08/14/2023] [Accepted: 08/22/2023] [Indexed: 09/11/2023]
Abstract
The risk of fungal spoilage of sports drinks produced in the beverage industry was assessed using quantitative microbial spoilage risk assessment (QMSRA). The most relevant pathway was the contamination of the bottles during packaging by mould spores in the air. Mould spores' concentration was estimated by longitudinal sampling for 6 years (936 samples) in different production areas and seasons. This data was analysed using a multilevel model that separates the natural variability in spore concentration (as a function of sampling year, season, and area) and the uncertainty of the sampling method. Then, the expected fungal contamination per bottle was estimated by Monte Carlo simulation, considering their settling velocity and the time and exposure area. The product's shelf life was estimated through the inoculation of bottles with mould spores, following the determination of the probability of visual spoilage as a function of storage time at 20 and 30 °C using logistic regression. The Monte Carlo model estimated low expected spore contamination in the product (1.7 × 10-6 CFU/bottle). Nonetheless, the risk of spoilage is still relevant due to the large production volume and because, as observed experimentally, even a single spore has a high spoilage potential. The applicability of the QMSRA during daily production was made possible through the simplification of the model under the hypothesis that no bottle will be contaminated by more than one spore. This simplification allows the calculation of a two-dimensional performance objective that combines the spore concentration in the air and the exposure time, defining "acceptable combinations" according to an acceptable level of spoilage (ALOS; the proportion of spoiled bottles). The implementation of the model at the operational level was done through the representation of the simplified model as a two-dimensional diagram that defines acceptable and unacceptable areas. The innovative methodology employed here for defining and simplifying QMSRA models can be a blueprint for future studies aiming to quantify the risk of spoilage of other beverages with a similar scope.
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Affiliation(s)
- Félix G Ramos Guerrero
- Research Group in Microbiology, Food Safety and Food Protection, Instituto de Control y Certificación de la Calidad e Inocuidad Alimentaria (ICCCIA), Universidad Ricardo Palma, Avenida Benavides 5440, Urbanización Las Gardenias, Lima 33, Peru; Centro Latinoamericano de Enseñanza e Investigación de Bacteriología Alimentaria (CLEIBA), Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos, Jirón Puno 1002, Lima 1, Peru.
| | - Marcelo Signorini
- Departamento de Salud Pública, Facultad de Ciencias Veterinarias, Universidad Nacional del Litoral, R.P. Kreder 2805 (3080), Esperanza, Santa Fe, Argentina
| | - Alberto Garre
- Departamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203, Cartagena, Spain
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Juan C Ramos Gorbeña
- Research Group in Microbiology, Food Safety and Food Protection, Instituto de Control y Certificación de la Calidad e Inocuidad Alimentaria (ICCCIA), Universidad Ricardo Palma, Avenida Benavides 5440, Urbanización Las Gardenias, Lima 33, Peru
| | - Marcial I Silva Jaimes
- Research Group in Microbiology, Food Safety and Food Protection, Instituto de Control y Certificación de la Calidad e Inocuidad Alimentaria (ICCCIA), Universidad Ricardo Palma, Avenida Benavides 5440, Urbanización Las Gardenias, Lima 33, Peru; Departamento de Ingeniería de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Avenida La Molina s/n, Lima 12, Peru
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Rodriguez-Caturla MY, Garre A, Castillo CJC, Zwietering MH, den Besten HMW, SantˈAna AS. Shelf life estimation of refrigerated vacuum packed beef accounting for uncertainty. Int J Food Microbiol 2023; 405:110345. [PMID: 37549599 DOI: 10.1016/j.ijfoodmicro.2023.110345] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 07/24/2023] [Accepted: 07/27/2023] [Indexed: 08/09/2023]
Abstract
This study estimates the shelf life of vacuum packed beef meat (three muscles: striploin (longissimus thoracis et lumborum, LTL), tenderloin (psoas major, PM) and outside chuck (trapezius thoracis, TT)) at refrigeration temperatures (0 °C-10 °C) based on modelling the growth of two relevant groups of spoilage microorganisms: lactic acid bacteria (LAB) and Enterobacteriaceae. The growth models were developed combining a two-step and a one-step approach. The primary modelling was used to identify the parameters affecting the growth kinetics, guiding the definition of secondary growth models. For LAB, the secondary model included the effect of temperature and initial pH on the specific growth rate. On the other hand, the model for Enterobacteriaceae incorporated the effect of temperature on the specific growth rate and the lag phase; as well as the effect of the initial pH on the specific growth rate, the lag phase and the initial microbial count. We did not observe any significant effect of the type of muscle on the growth kinetics. Once the equations were defined, the models were fitted to the complete dataset using a one-step approach. Model validation was carried out by cross-validation, mitigating the impact of an arbitrary division between training and validation sets. The models were used to estimate the shelf life of the product, based on the maximum admissible microbial concentration (7 log CFU/g for LAB, 5 log CFU/g for Enterobacteriaceae). Although LAB was the dominant microbiota, in several cases, both LAB and Enterobacteriaceae reached the critical concentration practically at the same time. Furthermore, in some scenarios, the end of shelf life would be determined by Enterobacteriaceae, pointing at the potential importance of non-dominant microorganisms for product spoilage. These results can aid in the implementation of effective control measures in the meat processing industry.
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Affiliation(s)
- Magdevis Y Rodriguez-Caturla
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Alberto Garre
- Food Microbiology, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Carmen Josefina Contreras Castillo
- Department of Agroindustry, Food and Nutrition, Luis Queiroz College of Agriculture, University of São Paulo, Piracicaba Campus, SP, Brazil
| | - Marcel H Zwietering
- Food Microbiology, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Heidy M W den Besten
- Food Microbiology, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Anderson S SantˈAna
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
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González-Tejedor GA, Garre A, Iguaz A, Wong-Zhang R, Fernández PS, Possas A. Dynamic Thermal Treatments in Green Coconut Water Induce Dynamic Stress Adaptation of Listeria innocua That Increases Its Thermal Resistance. Foods 2023; 12:4015. [PMID: 37959134 PMCID: PMC10650898 DOI: 10.3390/foods12214015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 10/23/2023] [Accepted: 10/27/2023] [Indexed: 11/15/2023] Open
Abstract
The global coconut water market is projected to grow in the upcoming years, attributed to its numerous health benefits. However, due to its susceptibility to microbial contamination and the limitations of non-thermal decontamination methods, thermal treatments remain the primary approach to ensure the shelf-life stability and the microbiological safety of the product. In this study, the thermal inactivation of Listeria innocua, a Listeria monocytogenes surrogate, was evaluated in coconut water and in tryptone soy broth (TSB) under both isothermal (50-60 °C) and dynamic conditions (from 30 to 60 °C, with temperature increases of 0.5, 1 and 5 °C/min). Mathematical models were used to analyse the inactivation data. The Geeraerd model effectively described the thermal inactivation of L. innocua in both TSB and coconut water under isothermal conditions, with close agreement between experimental data and model fits. Parameter estimates and analysis revealed that acidified TSB is a suitable surrogate medium for studying the thermal inactivation of L. innocua in coconut water, despite minor differences observed in the shoulder length of inactivation curves, likely attributed to the media composition. The models fitted to the data obtained at isothermal conditions fail to predict L. innocua responses under dynamic conditions. This is attributed to the stress acclimation phenomenon that takes place under dynamic conditions, where bacterial cells adapt to initial sub-lethal treatment stages, leading to increased thermal resistance. Fitting the Bigelow model directly to dynamic data with fixed z-values reveals a three-fold increase in D-values with lower heating rates, supporting the role of stress acclimation. The findings of this study aid in designing pasteurization treatments targeting L. innocua in coconut water and enable the establishment of safe, mild heat treatments for refrigerated, high-quality coconut water.
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Affiliation(s)
- Gerardo A. González-Tejedor
- Sistema Nacional de Investigación (SNI), Senacyt, Ciudad de Panamá, Panama;
- Centro de Producción e Investigaciones Agroindustriales, Universidad Tecnológica de Panamá, Ciudad de Panamá, Panama;
| | - Alberto Garre
- Departamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, 30202 Cartagena, Spain; (A.G.); (A.I.)
| | - Asunción Iguaz
- Departamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, 30202 Cartagena, Spain; (A.G.); (A.I.)
| | - Ricardo Wong-Zhang
- Centro de Producción e Investigaciones Agroindustriales, Universidad Tecnológica de Panamá, Ciudad de Panamá, Panama;
| | - Pablo S. Fernández
- Departamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, 30202 Cartagena, Spain; (A.G.); (A.I.)
| | - Arícia Possas
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes ENZOEM, CeiA3, Universidad de Córdoba, 14014 Córdoba, Spain
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Pleva D, Garre A, Escámez PSF. Training in modern statistical methodologies and software tools for the definition and analysis of (stochastic) quantitative microbial risk assessment models with a comparison between the Hungarian and Spanish food supply chains. EFSA J 2023; 21:e211014. [PMID: 38047122 PMCID: PMC10687755 DOI: 10.2903/j.efsa.2023.e211014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2023] Open
Abstract
Human pathogenic Salmonella enterica strains have been infecting people since historical times. The original human pathogens, typhoid Salmonella strains (e.g. S. Typhi) played a huge role in the previous centuries but nowadays in the developed world the number of cases or outbreaks caused by these serotypes deceased due to the development of personal and public hygiene. Nowadays in these regions the animal-borne zoonotic serotypes (e.g. S. Enteritidis) became more important because of their high prevalence in intensive animal husbandry. But these bacteria can also appear in fruits and vegetables. The fellow joined the scientific work of the Polytechnic University of Cartagena, Spain about the safety of plant-based products, where he could gain experience in microbiological laboratory exercises and theoretical calculations of statistics and modelling. The activities in the laboratory were part of the research lines already established at the host institution, being based on the protocols they have already implemented. Nonetheless, the fellow had the opportunity to design his own experiment, do the experimental work required and analysed the data within the context of a qualitative microbiological risk assessment. The main focus was on the heat resistance of two strains of zoonotic Salmonella spp. at different temperatures. Experiments were done using a reference strain and an extremely resistant variant to evaluate this rare phenotype. The experiments were executed using a Mastia thermoresistometer, a device patented by the host institution that provides more control when studying thermal treatments than traditional methods. The data was analysed using the principles of predictive microbiology, using the D-value as an estimate of heat resistance that provides insight into the bacterial behaviour. For this, the fellow used the bioinactivation software, developed within the host group. Through the work and results the fellow learned the principles of quantitative microbiological risk assessment (QMRA) and predictive microbiology, which was the aim for the EU-FORA programme.
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Georgalis L, Yeak KYC, Tsimpou C, Fernandez PS, Wells-Bennik M, Garre A. Disentangling the contributions of initial heterogeneities and dynamic stress adaptation to nonlinearities in bacterial survival curves. Food Res Int 2023; 173:113385. [PMID: 37803723 DOI: 10.1016/j.foodres.2023.113385] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 08/11/2023] [Accepted: 08/16/2023] [Indexed: 10/08/2023]
Abstract
The deviations from log-linearity that are often observed in bacterial survivor curves can be explained using different arguments, both biological and experimental. In this study, we used Bacillus subtilis as a model organism to demonstrate that the generally accepted vitalistic arguments (initial heterogeneities in the stress resistance of the cells in the population) may fail to describe microbial inactivation in some situations. In this sense, we showed how dynamic stress acclimation during an isothermal treatment provides an alternative explanation for survivor curves with an upwards curvature. We also provided an innovative experimental approach based on preadaptation experiments to evaluate which hypothesis is more suitable for the bacterial response. Furthermore, we used our experimental results to define bounds for the possible stress acclimation that may take place during dynamic treatments, concluding that the magnitude of stress acclimation may be larger for dynamic treatments than for isothermal experiments. We also evaluated the contribution of the SigB general stress response system to heat resistance by comparing the heat survival of wt and the ΔsigB mutant. Both strains survived better in 51, 52.5 and 55 °C when cells were pre-adapted at 48 °C than non-pre-adapted cells. However, ΔsigB was less resistant to heat than wt due to the missing SigB general stress system. Although these conclusions were based on B. subtilis as a model organism, this study can be the first step towards the development of a novel methodology able to estimate dynamic effects using only isothermal experiments. This would improve the models developed within the predictive microbiology community, improving our ability to predict microbial inactivation during industrial treatments, which are most often dynamic.
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Affiliation(s)
- Leonidas Georgalis
- Department of Agronomical Engineering & Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Murcia, Paseo Alfonso XIII, 48, 30203, Spain
| | - Kah Yen Claire Yeak
- NIZO, Kernhemseweg 2, 6718 ZB Ede, the Netherlands; Food Microbiology, Wageningen University and Research, 6700 EV Wageningen, the Netherlands
| | - Christina Tsimpou
- Department of Agronomical Engineering & Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Murcia, Paseo Alfonso XIII, 48, 30203, Spain
| | - Pablo S Fernandez
- Department of Agronomical Engineering & Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Murcia, Paseo Alfonso XIII, 48, 30203, Spain
| | | | - Alberto Garre
- Department of Agronomical Engineering & Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Murcia, Paseo Alfonso XIII, 48, 30203, Spain.
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López-Gómez A, Navarro-Martínez A, Garre A, Iguaz A, Martínez-Hernández GB. The Potential of Essential Oils from Active Packaging to Reduce Ethylene Biosynthesis in Plant Products. Part 2: Fruits (Blueberries and Blackberries). Plants (Basel) 2023; 12:3418. [PMID: 37836158 PMCID: PMC10574652 DOI: 10.3390/plants12193418] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 09/25/2023] [Accepted: 09/25/2023] [Indexed: 10/15/2023]
Abstract
Plant essential oils (EOs) have an important ability to inhibit ethylene biosynthesis. Nevertheless, the effects of EOs on the key components of ethylene biosynthesis (l-aminocyclopropane-1-carboxylic (ACC) oxidase activity, ACC synthase activity, and ACC content) have not yet been thoroughly studied. Accordingly, this study focused on the effects of emitted EOs from active packaging (EO doses from 100 to 1000 mg m-2) on the key components of ethylene biosynthesis of blueberries and blackberries under several storage temperatures. Anise EO and lemon EO active packaging induced the greatest inhibitory effects (60-76%) on the ethylene production of blueberries and blackberries, respectively, even at high storage temperatures (22 °C). In terms of EO doses, active packaging with 1000 mg m-2 of anise EO or lemon EO led to the highest reduction of ethylene production, respectively. At 22 °C, the investigated EO active packing reduced the activities of ACC synthase and ACC oxidase up to 50%. In order to minimise ethylene biosynthesis in blueberries and blackberries when they are stored even under improper temperature scenarios at high temperatures, this EO active packaging is a natural and efficient technological solution.
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Affiliation(s)
- Antonio López-Gómez
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain; (A.L.-G.); (A.N.-M.); (A.I.)
- Institute of Plant Biotechnology, Camouys Muralla del Mar (Universidad Politécnica de Cartagena), 30202 Cartagena, Spain
| | - Alejandra Navarro-Martínez
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain; (A.L.-G.); (A.N.-M.); (A.I.)
| | - Alberto Garre
- Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartegan, Spain;
| | - Asunción Iguaz
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain; (A.L.-G.); (A.N.-M.); (A.I.)
| | - Ginés Benito Martínez-Hernández
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain; (A.L.-G.); (A.N.-M.); (A.I.)
- Institute of Plant Biotechnology, Camouys Muralla del Mar (Universidad Politécnica de Cartagena), 30202 Cartagena, Spain
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López-Gómez A, Navarro-Martínez A, Garre A, Artés-Hernández F, Villalba P, Martínez-Hernández GB. The Potential of Essential Oils from Active Packaging to Reduce Ethylene Biosynthesis in Plant Products. Part 1: Vegetables (Broccoli and Tomato). Plants (Basel) 2023; 12:3404. [PMID: 37836143 PMCID: PMC10574596 DOI: 10.3390/plants12193404] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 09/13/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023]
Abstract
Essential oils (EOs) extracted from plants have a high potential to reduce ethylene biosynthesis, although their effects have not been deeply studied yet on the key components of the ethylene biosynthesis pathway: l-aminocyclopropane-1-carboxylic (ACC) oxidase activity, ACC synthase activity, and ACC content. Hence, the present study aimed to elucidate the effects of released EOs from active packaging (with different EO doses ranging from 100 to 1000 mg m-2) on the ethylene biosynthesis key components of broccoli and tomato under different storage temperature scenarios. The largest ethylene inhibitory effects on broccoli and tomatoes were demonstrated by grapefruit EO and thyme essential EO (up to 63%), respectively, which were more pronounced at higher temperatures. Regarding EO doses, active packaging with a thyme EO dose of 1000 mg m-2 resulted in the strongest reduction (33-38%) of ethylene production in tomatoes. For broccoli, identical results were shown with a lower grapefruit EO dose of 500 mg m-2. The studied EO-active packaging decreased ACC synthase and ACC oxidase activities by 40-50% at 22 °C. Therefore, this EO-active packaging is a natural and effective technology to reduce ethylene biosynthesis in broccoli and tomatoes when they are stored, even in unsuitable scenarios at high temperatures.
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Affiliation(s)
- Antonio López-Gómez
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Murcia, Spain; (A.L.-G.); (A.N.-M.); (P.V.)
- Institute of Plant Biotechnology, Campus Muralla del Mar (Universidad Politécnica de Cartagena), 30202 Cartagena, Murcia, Spain;
| | - Alejandra Navarro-Martínez
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Murcia, Spain; (A.L.-G.); (A.N.-M.); (P.V.)
| | - Alberto Garre
- Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Murcia, Spain;
| | - Francisco Artés-Hernández
- Institute of Plant Biotechnology, Campus Muralla del Mar (Universidad Politécnica de Cartagena), 30202 Cartagena, Murcia, Spain;
- Postharvest and Refrigeration Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Murcia, Spain
| | - Pedro Villalba
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Murcia, Spain; (A.L.-G.); (A.N.-M.); (P.V.)
| | - Ginés Benito Martínez-Hernández
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Murcia, Spain; (A.L.-G.); (A.N.-M.); (P.V.)
- Institute of Plant Biotechnology, Campus Muralla del Mar (Universidad Politécnica de Cartagena), 30202 Cartagena, Murcia, Spain;
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Hernández-Prieto D, Garre A, Agulló V, García-Viguera C, Egea JA. Differences Due to Sex and Sweetener on the Bioavailability of (Poly)phenols in Urine Samples: A Machine Learning Approach. Metabolites 2023; 13:metabo13050653. [PMID: 37233694 DOI: 10.3390/metabo13050653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 05/09/2023] [Accepted: 05/10/2023] [Indexed: 05/27/2023] Open
Abstract
Metabolic diseases have been related to the overdrinking of high-sugar content beverages. As a result, the demand for alternative formulations based on plant-based ingredients with health-promoting properties has increased during the last few years. Nonetheless, the design and production of effective formulations requires understanding the bioavailability of these compounds. For this purpose, a two-month longitudinal trial with 140 volunteers was conducted to measure the beneficial effects of a maqui-citrus beverage, rich in (poly)phenols. From data obtained by quantifying metabolites present in urine samples, biostatistical and machine learning (data imputation, feature selection, and clustering) methods were applied to assess whether a volunteer's sex and the sweetener added to the beverage (sucrose, sucralose, or stevia) affected the bioavailability of (poly)phenol metabolites. Several metabolites have been described as being differentially influenced: 3,4-dihydroxyphenylacetic acid and naringenin with its derivatives were positively influenced by stevia and men, while eriodictyol sulfate and homoeridictyol glucunoride concentrations were enhanced with stevia and women. By examining groups of volunteers created by clustering analysis, patterns in metabolites' bioavailability distribution as a function of sex and/or sweeteners (or even due to an uncontrolled factor) were also discovered. These results underline the potential of stevia as a (poly)phenol bioavailability enhancer. Furthermore, they also evidence sex affects the bioavailability of (poly)phenols, pointing at a sex-dependent metabolic pathway regulation.
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Affiliation(s)
- Diego Hernández-Prieto
- Lab Fitoquimica y Alimentos Saludables (LabFAS), Department of Food Science and Technology (CEBAS-CSIC), Campus Universitario Espinardo, 25, 30100 Murcia, Spain
| | - Alberto Garre
- Agronomic Engineering Department, Universidad Politécnica de Cartagena (UPCT), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain
- Associated Unit of R&D and Innovation CEBAS-CSIC+UPCT on "Quality and Risk Assessment of Foods", CEBAS-CSIC, Campus Universitario de Espinardo, 25, 30100 Murcia, Spain
| | - Vicente Agulló
- Human Nutrition Unit, Department of Food & Drug, University of Parma, 43125 Parma, Italy
| | - Cristina García-Viguera
- Lab Fitoquimica y Alimentos Saludables (LabFAS), Department of Food Science and Technology (CEBAS-CSIC), Campus Universitario Espinardo, 25, 30100 Murcia, Spain
- Associated Unit of R&D and Innovation CEBAS-CSIC+UPCT on "Quality and Risk Assessment of Foods", CEBAS-CSIC, Campus Universitario de Espinardo, 25, 30100 Murcia, Spain
| | - Jose A Egea
- Group of Fruit Breeding, Department of Plant Breeding, CEBAS-CSIC, Campus Universitario de Espinardo, 25, 30100 Murcia, Spain
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11
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Garre A, Zwietering MH, den Besten HMW. The importance of what we cannot observe: Experimental limitations as a source of bias for meta-regression models in predictive microbiology. Int J Food Microbiol 2023; 387:110045. [PMID: 36549087 DOI: 10.1016/j.ijfoodmicro.2022.110045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 11/22/2022] [Accepted: 11/27/2022] [Indexed: 12/12/2022]
Abstract
Meta-regression models have gained in popularity during the last years as a way to create more generic models for Microbial Risk Assessments that also include variability. However, as with most meta-analyses and empirical models, systematic biases in the data can result in inaccurate models. In this article, we define experimental bias as a type of selection bias due to the practical limitations of microbial inactivation experiments. Conditions with extremely high D-values (i.e. slow inactivation) need very long experimental runs to cause significant reductions. On the other hand, when the D-value is extremely low, not enough data points can be gathered before the microbial population is below the detection limit. Consequently, experimental designs favour conditions within a practical experimental range, introducing a selection bias in the D-values. We demonstrate the impact of experimental bias in meta-regression models using numerical simulations. Models fitted to data with experimental bias overestimated the z-value and underestimated variability. We propose a rapid heuristic method to identify experimental bias in datasets, and we propose truncated regression to mitigate its impact in meta-regression models. Both methods were validated using simulated data. Thereafter the procedures were tested by building a meta-regression model for actual data for the inactivation of Bacillus cereus spores. We concluded that the dataset included experimental bias, and that it would cause an overestimation of the microbial resistance at high temperatures (>120 °C) for classical meta-regression models. This effect was mitigated when the model was built using truncated regression. In conclusion, we demonstrate that experimental bias could potentially result in inaccurate models for predictive microbiology. Therefore, checking for experimental bias should be a routine step in meta-regression modelling, and be included in guidelines on data analysis for meta-regression.
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Affiliation(s)
- Alberto Garre
- Food Microbiology, Wageningen University & Research, P.O. Box 17, 6700, AA, Wageningen, the Netherlands
| | - Marcel H Zwietering
- Food Microbiology, Wageningen University & Research, P.O. Box 17, 6700, AA, Wageningen, the Netherlands
| | - Heidy M W den Besten
- Food Microbiology, Wageningen University & Research, P.O. Box 17, 6700, AA, Wageningen, the Netherlands.
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12
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Garre A, Pielaat A, Zwietering MH, den Besten HM, Smid JH. Critical comparison of statistical methods for quantifying variability and uncertainty of microbial responses from experimental data. Int J Food Microbiol 2022; 383:109935. [DOI: 10.1016/j.ijfoodmicro.2022.109935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 09/09/2022] [Accepted: 09/14/2022] [Indexed: 11/17/2022]
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13
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Lie-Piang A, Garre A, Nissink T, van Beek N, van der Padt A, Boom R. Machine learning to quantify techno-functional properties - A case study for gel stiffness with pea ingredients. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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14
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Notebaart R, Garre A. Editorial Overview: Food Microbiology. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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15
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Garre A, Zwietering MH, van Boekel MAJS. The Most Probable Curve method - A robust approach to estimate kinetic models from low plate count data resulting in reduced uncertainty. Int J Food Microbiol 2022; 380:109871. [PMID: 35985079 DOI: 10.1016/j.ijfoodmicro.2022.109871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2022] [Revised: 08/03/2022] [Accepted: 08/06/2022] [Indexed: 11/19/2022]
Abstract
A novel method is proposed for fitting microbial inactivation models to data on liquid media: the Most Probable Curve (MPC) method. It is a multilevel model that makes a separation between the "true" microbial concentration according to the model, the "actual" concentration in the media considering chance, and the actual counts on the plate. It is based on the assumptions that stress resistance is homogeneous within a microbial population, and that there is no aggregation of microbial cells. Under these assumptions, the number of colonies in/on a plate follows a Poisson distribution with expected value depending on the proposed kinetic model, the number of dilutions and the plated volume. The novel method is compared against (non)linear regression based on a normal likelihood distribution (traditional method), Poisson regression and gamma-Poisson regression using data on the inactivation of Listeria monocytogenes. The conclusion is that the traditional method has limitations when the data includes plates with low (or zero) cell counts, which can be mitigated using more complex (discrete) likelihoods. However, Poisson regression uses an unrealistic likelihood function, making it unsuitable for survivor curves with several log-reductions. Gamma-Poisson regression uses a more realistic likelihood function, even though it is based mostly on empirical hypotheses. We conclude that the MPC method can be used reliably, especially when the data includes plates with low or zero counts. Furthermore, it generates a more realistic description of uncertainty, integrating the contribution of the plating error and reducing the uncertainty of the primary model parameters. Consequently, although it increases modelling complexity, the MPC method can be of great interest in predictive microbiology, especially in studies focused on variability analysis.
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Affiliation(s)
- Alberto Garre
- Food Microbiology, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Marcel H Zwietering
- Food Microbiology, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Martinus A J S van Boekel
- Food Quality & Design, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands.
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16
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González-Tejedor G, Garre A, Egea JA, Aznar A, Artés-Hernández F, Fernández PS. Application of High Hydrostatic Pressure in fresh purple smoothie: Microbial inactivation kinetic modelling and qualitative studies. FOOD SCI TECHNOL INT 2022; 29:372-382. [PMID: 35491670 DOI: 10.1177/10820132221095607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The inactivation kinetics of Listeria monocytogenes during High Hydrostatic Pressure (HHP) treatments was studied in a purple smoothie based of fresh fruit and vegetables. Pressure intensity studied was 300, 350, 400 and 450 MPa. Untreated samples were used as control. Furthermore, the effects on quality attributes (sensory, total soluble solids content, colour, titratable acidity, pH, vitamin C and total phenolics content) were also monitored. Microbial inactivation was modelled as a function of the HHP intensity using the Geeraerd model. Shoulder and tail effects were observed only for the 300 MPa pressure assayed, supporting a multiple hit kinetic inactivation of critical factors. Increasing the HHP intensity resulted in a faster inactivation with tailing. A strong positive correlation was observed between the pressure level and the inactivation rate (k). Hence, a linear model was used to describe the relationship between both variables. Nevertheless, further data are required to confirm this secondary model. Quality was mostly unaffected by the HHP treatments, except for the vitamin C content, which reported reductions of 26 and 21% after 300 and 350 MPa, respectively. In conclusion, HHP can be a viable technology for processing fruit and vegetable-based smoothies to preserve quality and safety. A pressure of 400 MPa is advisable to ensure an efficient microbial inactivation with the best sensory and nutritional quality retention.
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Affiliation(s)
- Gerardo González-Tejedor
- Centro de Producción e Investigaciones Agroindustriales, 252900Universidad Tecnológica de Panamá, Ciudad de Panamá, Panamá.,Sistema Nacional de Investigación (SNI), SENACYT, Ciudad de Panamá, Panamá
| | - Alberto Garre
- Department of Agronomical Engineering and Institute of Plant Biotechnology, 16769Universidad Politécnica de Cartagena, Cartagena, Spain.,Food Microbiology, 4508Wageningen University and Research, Wageningen, the Netherlands
| | - Jose A Egea
- Plant Breeding Department, Fruit Breeding Group, 54424CEBAS-CSIC, Murcia, Spain
| | - A Aznar
- Department of Agronomical Engineering and Institute of Plant Biotechnology, 16769Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Francisco Artés-Hernández
- Department of Agronomical Engineering and Institute of Plant Biotechnology, 16769Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Pablo S Fernández
- Department of Agronomical Engineering and Institute of Plant Biotechnology, 16769Universidad Politécnica de Cartagena, Cartagena, Spain
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17
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Garre A, den Besten HM, Fernandez PS, Zwietering MH. Response to letter to the Editor from M. Peleg on: Not just variability and uncertainty; the relevance of chance for the survival of microbial cells to stress. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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18
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Garre A, den Besten HM, Fernandez PS, Zwietering MH. Not just variability and uncertainty; the relevance of chance for the survival of microbial cells to stress. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.033] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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19
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Peñalver-Soto JL, Garre A, Aznar A, Fernández PS, Egea JA. Dynamics of Microbial Inactivation and Acrylamide Production in High-Temperature Heat Treatments. Foods 2021; 10:foods10112535. [PMID: 34828816 PMCID: PMC8624859 DOI: 10.3390/foods10112535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 10/15/2021] [Accepted: 10/19/2021] [Indexed: 11/25/2022] Open
Abstract
In food processes, optimizing processing parameters is crucial to ensure food safety, maximize food quality, and minimize the formation of potentially toxigenic compounds. This research focuses on the simultaneous impacts that severe heat treatments applied to food may have on the formation of harmful chemicals and on microbiological safety. The case studies analysed consider the appearance/synthesis of acrylamide after a sterilization heat treatment for two different foods: pureed potato and prune juice, using Geobacillus stearothermophilus as an indicator. It presents two contradictory situations: on the one hand, the application of a high-temperature treatment to a low acid food with G. stearothermophilus spores causes their inactivation, reaching food safety and stability from a microbiological point of view. On the other hand, high temperatures favour the appearance of acrylamide. In this way, the two objectives (microbiological safety and acrylamide production) are opposed. In this work, we analyse the effects of high-temperature thermal treatments (isothermal conditions between 120 and 135 °C) in food from two perspectives: microbiological safety/stability and acrylamide production. After analysing both objectives simultaneously, it is concluded that, contrary to what is expected, heat treatments at higher temperatures result in lower acrylamide production for the same level of microbial inactivation. This is due to the different dynamics and sensitivities of the processes at high temperatures. These results, as well as the presented methodology, can be a basis of analysis for decision makers to design heat treatments that ensure food safety while minimizing the amount of acrylamide (or other harmful substances) produced.
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Affiliation(s)
- Jose Lucas Peñalver-Soto
- Departamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain; (J.L.P.-S.); (A.A.); (P.S.F.)
- Centro de Edafología y Biología Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo, 30100 Murcia, Spain
| | - Alberto Garre
- Food Microbiology, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands;
| | - Arantxa Aznar
- Departamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain; (J.L.P.-S.); (A.A.); (P.S.F.)
| | - Pablo S. Fernández
- Departamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain; (J.L.P.-S.); (A.A.); (P.S.F.)
| | - Jose A. Egea
- Centro de Edafología y Biología Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo, 30100 Murcia, Spain
- Correspondence:
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20
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Clemente-Carazo M, Leal JJ, Huertas JP, Garre A, Palop A, Periago PM. The Different Response to an Acid Shock of Two Salmonella Strains Marks Their Resistance to Thermal Treatments. Front Microbiol 2021; 12:691248. [PMID: 34616373 PMCID: PMC8488367 DOI: 10.3389/fmicb.2021.691248] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Accepted: 08/18/2021] [Indexed: 11/13/2022] Open
Abstract
Microbial cells respond to sub-lethal stresses with several physiological changes to increase their chance of survival. These changes are of high relevance when combined treatments (hurdle technology) are applied during food production, as the cells surviving the first hurdle may have greater resistance to subsequent treatments than untreated cells. In this study, we analyzed if Salmonella develops increased resistance to thermal treatments after the application of an acid shock. We compared the heat resistance of acid-shocked (pH 4.5 achieved with citric acid) Salmonella cells with that of cells maintained at pH 7 (control cells). Thermal treatments were performed between 57.5 and 65°C. We observed a differential response between the two strains studied. Acid-shocked cells of Salmonella Senftenberg exhibited reduced heat resistance, e.g., for a treatment at 60.0°C and pH 7.0 the time required to reduce the population by 3 log cycles was lowered from 10.75 to 1.98min with respect to control cells. Salmonella Enteritidis showed a different response, with acid-shocked cells having similar resistance than untreated cells (the time required to reduce 3 log cycles at 60.0°C and pH 7.0 was 0.30min for control and 0.31min for acid-shock cells). Based on results by differential plating (with or without adding the maximum non-inhibitory concentration of NaCl to the recovery medium), we hypothesize that the differential response between strains can be associated to sub-lethal damage to the cell membrane of S. Senftenberg caused by the acid shock. These results provide evidence that different strains of the same species can respond differently to an acid shock and highlight the relevance of cross-resistances for microbial risk assessment.
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Affiliation(s)
- Marta Clemente-Carazo
- Departamento Ingeniería Agronómica, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Instituto de Biotecnología Vegetal, Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - José-Juan Leal
- Departamento Ingeniería Agronómica, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Instituto de Biotecnología Vegetal, Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Juan-Pablo Huertas
- Departamento Ingeniería Agronómica, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Instituto de Biotecnología Vegetal, Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Alberto Garre
- Food Microbiology, Wageningen University & Research, Wageningen, Netherlands
| | - Alfredo Palop
- Departamento Ingeniería Agronómica, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Instituto de Biotecnología Vegetal, Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Paula M Periago
- Departamento Ingeniería Agronómica, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Instituto de Biotecnología Vegetal, Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Cartagena, Spain
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21
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Truchado P, Garre A, Gil MI, Simón-Andreu PJ, Sánchez G, Allende A. Monitoring of human enteric virus and coliphages throughout water reuse system of wastewater treatment plants to irrigation endpoint of leafy greens. Sci Total Environ 2021; 782:146837. [PMID: 33839667 DOI: 10.1016/j.scitotenv.2021.146837] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 03/25/2021] [Accepted: 03/25/2021] [Indexed: 06/12/2023]
Abstract
One solution to current water scarcity is the reuse of treated wastewater. Water reuse systems have to be examined as a whole, including the efficacy of water-reclamation treatments and the operation steps from the wastewater inlet into the WWTP to the irrigation endpoint, including the irrigated crop. In this study, the monitoring of human enteric viruses and coliphages were assessed in two water reused systems. The presence of hepatitis A virus (HAV) and human noroviruses genogroups I and II (GI and GII) were analyzed by real-time RT-PCR (RT-qPCR) in water (n = 475) and leafy green samples (n = 95). Total coliphages were analyzed by the double-layer agar plaque technique. The prevalence of HAV in water samples was very low (c.a. 2%), mostly linked to raw sewage, while for leafy green samples, none was positive for HAV. In leafy greens, prevalence of norovirus was low (less than 5-6%). The highest reductions for norovirus were observed in samples taken from the water reservoirs used by the growers near the growing field. The virus die-off during water storage due to solar radiation could be considered as an additional improvement. Reclamation treatments significantly reduced the prevalence and the counts of noroviruses GI and GII and coliphages in reclaimed water. However, the coliphage reductions (c.a. 5 log) do not comply with the specifications included in the new European regulation on reclaimed water (≥6.0 log). Correlations between noroviruses GI and GII and coliphages were found only in positive samples with high concentrations (>4.5 log PFU/100 mL). A high percentage of samples (20-25%) negative for total coliphages showed moderate norovirus counts (1-3 logs), indicating that coliphages are not the most suitable indicator for the possible presence of human enteric viruses.
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Affiliation(s)
- Pilar Truchado
- Research Group on Quality and Safety of Fruits and Vegetables, Department of Food Science and Technology, CEBAS-CSIC, Campus Universitario de Espinardo, 25, 30100 Murcia, Spain.
| | - Alberto Garre
- Food Microbiology, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Maria I Gil
- Research Group on Quality and Safety of Fruits and Vegetables, Department of Food Science and Technology, CEBAS-CSIC, Campus Universitario de Espinardo, 25, 30100 Murcia, Spain
| | - Pedro J Simón-Andreu
- Entidad Regional de Saneamiento y Depuración de Murcia (ESAMUR), Avda. Juan Carlos I, s/n. Ed. Torre Jemeca, 30009 Murcia, Spain
| | - Gloria Sánchez
- Department of Preservation and Food Safety Technologies, Institute of Agrochemistry and Food Technology, IATA-CSIC, Av. Agustín Escardino 7, Paterna 46980, Valencia, Spain
| | - Ana Allende
- Research Group on Quality and Safety of Fruits and Vegetables, Department of Food Science and Technology, CEBAS-CSIC, Campus Universitario de Espinardo, 25, 30100 Murcia, Spain
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22
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Zwietering MH, Garre A, Wiedmann M, Buchanan RL. All food processes have a residual risk, some are small, some very small and some are extremely small: zero risk does not exist. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.12.017] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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23
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Thomsen ST, Assunção R, Afonso C, Boué G, Cardoso C, Cubadda F, Garre A, Kruisselbrink JW, Mantovani A, Pitter JG, Poulsen M, Verhagen H, Ververis E, Voet HVD, Watzl B, Pires SM. Human health risk-benefit assessment of fish and other seafood: a scoping review. Crit Rev Food Sci Nutr 2021; 62:7479-7502. [PMID: 33951954 DOI: 10.1080/10408398.2021.1915240] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Fish and other seafood are important sources of nutrients, but they are also sources of chemical contaminants that may cause adverse health effects. This article aimed to identify existing risk-benefit assessments (RBA) of fish, shellfish, and other seafood, compare methodologies, discuss differences and commonalities in findings, and identify limitations and ways forward for future studies. We conducted a scoping review of the scientific literature of studies in all languages published from 2000 through April 2019. We identified 106 RBA of fish and other seafood across Europe, Asia, North America, Africa, and at the global level. Studies were heterogeneous in terms of types of fish and other seafood considered, beneficial and adverse compounds assessed, and overall methodology. Collected data showed that a diet consisting of a variety of lean and fatty fish and other seafood is recommended for the overall population and that women of childbearing age and children should limit the consumption of fish and other seafood types that have a high likelihood of contamination. Our review emphasizes the need for evidence-based, up-to-date, and harmonized approaches in RBA in general.
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Affiliation(s)
- Sofie Theresa Thomsen
- Division of Diet, Disease Prevention and Toxicology, Technical University of Denmark, Copenhagen, Denmark
| | - Ricardo Assunção
- Food and Nutrition Department, National Institute of Health Doutor Ricardo Jorge, Lisboa, Portugal.,CESAM, Centre for Environmental and Marine Studies, University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Cláudia Afonso
- Division of Aquaculture, Upgrading and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Portugal
| | - Géraldine Boué
- National Research Institute for Agriculture, Food and Environment (INRAe), Oniris, Secalim UMR 1014, Nantes, France
| | - Carlos Cardoso
- Division of Aquaculture, Upgrading and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Portugal
| | - Francesco Cubadda
- Istituto Superiore di Sanità - National Institute of Health, Rome, Italy
| | - Alberto Garre
- Wageningen University & Research, Wageningen, the Netherlands
| | | | - Alberto Mantovani
- Istituto Superiore di Sanità - National Institute of Health, Rome, Italy
| | | | - Morten Poulsen
- Division of Diet, Disease Prevention and Toxicology, Technical University of Denmark, Copenhagen, Denmark
| | - Hans Verhagen
- Division of Diet, Disease Prevention and Toxicology, Technical University of Denmark, Copenhagen, Denmark.,European Food Safety Authority (EFSA), Parma, Italy.,University of Ulster, Northern, Ireland
| | - Ermolaos Ververis
- European Food Safety Authority (EFSA), Parma, Italy.,School of Medicine, National and Kapodistrian University of Athens (NKUA), Athens, Greece
| | | | - Bernhard Watzl
- Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Karlsruhe, Germany
| | - Sara M Pires
- Division of Diet, Disease Prevention and Toxicology, Technical University of Denmark, Copenhagen, Denmark
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Martínez-Hernández GB, Taboada-Rodríguez A, Garre A, Marín-Iniesta F, López-Gómez A. The Application of Essential Oil Vapors at the End of Vacuum Cooling of Fresh Culinary Herbs Promotes Aromatic Recovery. Foods 2021; 10:foods10030498. [PMID: 33652559 PMCID: PMC7996559 DOI: 10.3390/foods10030498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 02/15/2021] [Accepted: 02/23/2021] [Indexed: 11/16/2022] Open
Abstract
Aroma is an important quality parameter of fresh culinary herbs that may be highly affected after postharvest treatments. The innovative technology of vapor essential oil (EO) application under vacuum conditions may recover aroma lost during the postharvest processing of plant products like aromatic herbs. Hence, this study assessed the aroma recovery effect of vapor EOs applied during vacuum cooling on curly parsley and dill. The volatile organic compounds (VOCs) profiles of these aromatic herbs were studied by static headspace solid-phase microextraction (SPME), and the VOCs sorption kinetics onto the SPME stir-bar coating were modeled by the Baranyi model. At the pilot plant scale, the total VOCs contents of parsley and dill (whose extractability was increased by 10-20% after a single vacuum process) were enhanced by 4.5- and 2-fold, respectively, when vapor EOs were applied. In particular, 1,3,8-p-menthatriene and carvone (parsley) increased by 18.7- and 7.3-fold, respectively, while dill ether (the characteristic VOC of dill) augmented by 2.4-fold after vapor EOs were applied under vacuum conditions. The aroma recovery of culinary herbs was successfully validated at an industrial level in an installation developed by our group to apply vapor EOs within a vacuum cooling system, reaching total VOC recoveries of 4.9- and 2.3-fold in parsley and dill, respectively.
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Affiliation(s)
- Ginés Benito Martínez-Hernández
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain
| | - Amaury Taboada-Rodríguez
- Group of Research Food Biotechnology-BTA, Department of Food Science, Nutrition and Bromatology, Campus de Espinardo, University of Murcia, 30100 Murcia, Spain
| | - Alberto Garre
- Food Microbiology Group, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Fulgencio Marín-Iniesta
- Group of Research Food Biotechnology-BTA, Department of Food Science, Nutrition and Bromatology, Campus de Espinardo, University of Murcia, 30100 Murcia, Spain
| | - Antonio López-Gómez
- Biotechnological Processes Technology and Engineering Lab, Instituto de Biotecnología Vegetal, Edif I+D+I, Campus Muralla del Mar, Universidad Politécnica de Cartagena, 30202 Cartagena, Spain
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25
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Zwietering MH, Garre A, den Besten HMW. Incorporating strain variability in the design of heat treatments: A stochastic approach and a kinetic approach. Food Res Int 2020; 139:109973. [PMID: 33509519 DOI: 10.1016/j.foodres.2020.109973] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2020] [Revised: 09/07/2020] [Accepted: 11/28/2020] [Indexed: 12/26/2022]
Abstract
For the design of thermal processes, the decimal reduction times (D-values) of target organisms can be used. However, many factors influence the D-value, like inherent organism's characteristics (strain variability), the effect of the history of the cells, as well as product factors and process factors. Strain variability is a very large contributor to the overall variation of the D-value. Hence, the overall reduction of microbial contaminants by a heat treatment is a combination of the occurrence of a strain with a certain heat resistance and its reduction given the prevailing conditions. This reduction can be determined using two approaches: a kinetic analysis based on integral equations or a stochastic approach based on Monte Carlo analysis. In this article, these two approaches are compared using as case studies the inactivation of two microorganisms: Listeria monocytogenes in a pasteurization process and the sporeformer Geobacillus stearothermophilus in a UHT process. Both approaches resulted in similar conclusions, highlighting that the strains with the highest heat resistance are determinant for the overall inactivation, even if the probability of cells having such extreme heat resistance is very low.
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Affiliation(s)
- Marcel H Zwietering
- Food Microbiology, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Alberto Garre
- Food Microbiology, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Heidy M W den Besten
- Food Microbiology, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands.
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26
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Garre A, Acosta A, Reverte-Orts JD, Periago PM, Díaz-Morcillo A, Esnoz A, Pedreño-Molina JL, Fernández PS. Microbiological and process variability using biological indicators of inactivation (BIIs) based on Bacillus cereus spores of food and fish-based animal by-products to evaluate microwave heating in a pilot plant. Food Res Int 2020; 137:109640. [PMID: 33233219 DOI: 10.1016/j.foodres.2020.109640] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2020] [Revised: 07/31/2020] [Accepted: 08/21/2020] [Indexed: 11/28/2022]
Abstract
Microwave processing can be a valid alternative to conventional heating for different types of products. It enables a more efficient heat transfer in the food matrix, resulting in higher quality products. However, for many food products a uniform temperature distribution is not possible because of heterogeneities in their physical properties and non-uniformtiy in the electric field pattern. Hence, the effectiveness of microwave inactivation treatments is influenced by both intrinsic (differences between cells) and extrinsic variability (non-uniform temperature). Interpreting the results of the process and considering its impact on microbial inactivation is essential to ensure effective and efficient processing. In this work, we quantified the variability in microbial inactivation attained in a microwave pasteurization treatment with a tunnel configuration at pilot-plant scale. The configuration of the equipment makes it impossible to measure the product temperature during treatment. For that reason, variability in microbial counts was measured using Biological Inactivation Indicators (BIIs) based on spherical particles of alginate inoculated with spores of Bacillus spp. The stability of the BIIs and the uncertainty associated to them was assessed using preliminary experiments in a thermoresistometer. Then, they were introduced in the food product to analyse the microbial inactivation in different points of the products during the microwave treatment. Experiments were made in a vegetable soup and a fish-based animal by-product (F-BP). The results show that the variation in the microbial counts was higher than expected based on the biological variability estimated in the thermoresistometer and the uncertainty of the BIIs. This is due to heterogeneities in the temperature field (measured using a thermographic camera), which were higher in the F-BP than in the vegetable soup. Therefore, for the process studied, extrinsic variability was more relevant than intrinsic variability. The methodology presented in this work can be a valid method to evaluate pasteurization treatments of foods processed by heating, providing valuable information of the microbial inactivation achieved. It can contribute to design microwave processes for different types of products and for product optimization.
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Affiliation(s)
- Alberto Garre
- Departamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain
| | - Alejandro Acosta
- Departamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain
| | - Juan D Reverte-Orts
- Departamento de Tecnologías de la Información y las Comunicaciones, Universidad Politécnica de Cartagena (ETSIT), Plaza del Hospital, 1, 30202 Cartagena, Spain
| | - Paula M Periago
- Departamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain
| | - Alejandro Díaz-Morcillo
- Departamento de Tecnologías de la Información y las Comunicaciones, Universidad Politécnica de Cartagena (ETSIT), Plaza del Hospital, 1, 30202 Cartagena, Spain
| | - Arturo Esnoz
- Departamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain
| | - Juan L Pedreño-Molina
- Departamento de Tecnologías de la Información y las Comunicaciones, Universidad Politécnica de Cartagena (ETSIT), Plaza del Hospital, 1, 30202 Cartagena, Spain
| | - Pablo S Fernández
- Departamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain.
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Abstract
Unsafe food poses global health threats, potentially endangering consumers. The great majority of people will experience a food-borne disease at some point in their lives. Ready-to-eat (RTE) food is the one intended by the producer or the manufacturer for direct human consumption without the need for cooking or other processing effective to eliminate or reduce the concentration of pathogenic microorganisms. Prepared foods are often complex and may contain multiple components that make them vulnerable for growth of pathogenic microorganisms. Among all the pathogenic microorganisms that may be present in RTE foods, Listeria monocytogenes is of special interest because it is the causative agent of listeriosis and it has the ability to survive and replicate at refrigeration and low pH conditions. We performed a quantitative microbial risk assessment (QMRA) in RTE dry-fermented sausage to measure the risk of listeriosis associated to the consumption of this product. The starting point of our investigation was the storage at the factory, after the end-product was produced and before distribution to retail. The stochastic model was implemented in MicroHibro, an online tool for QMRA. Because L. monocytogenes concentration and prevalence can vary greatly between different studies and different types of fermented sausages, we tested different scenarios to show the importance of low prevalence and concentration of the pathogen at the final product. Our results show that the risk estimates are very sensitive to the modelling hypotheses used to describe this process. Therefore, the development of accurate probabilistic models describing the initial concentration of L. monocytogenes shall largely reduce the uncertainty associated to the QMRA of listeriosis in this type of product.
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Alexa Oniciuc EA, Likotrafiti E, Garre A, Ruiz L, Prieto M, Alvarez-Ordóñez A. A European questionnaire-based study on population awareness and risk perception of antimicrobial resistance. FEMS Microbiol Lett 2020; 366:5613364. [PMID: 31688910 DOI: 10.1093/femsle/fnz221] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2019] [Accepted: 10/24/2019] [Indexed: 12/17/2022] Open
Abstract
To tackle antimicrobial resistance (AMR) is of outmost importance for the general population to understand the severity and the relevance of different routes of transmission. Respondents of different age groups, educational and occupational backgrounds, area of living, diet and household composition participated in an online survey with questions concerning socio-demographics, personal use of antibiotics, awareness, general knowledge, sources of information, behavior and attitude toward antibiotics, and risk perception on antibiotics and AMR. Descriptive and logistic regression analyses were carried out. A total of 1252 respondents, mainly from EU, participated in the survey. About 57.7% declared they consumed antibiotics in the last year and some misguided behaviors were identified, especially for those not having a food- or health-related background, who more frequently failed in giving the right answer to uncontroversial true/false questions (ANOVA, P < 0.05). The youngest respondents were less confident on the information received from traditional media (OR = 0.425), the national government (OR = 0.462), and consumer organizations (OR = 0.497), while they frequently obtained information from social networks and online media, which could therefore be exploited as a channel for educational campaigns targeting this population group. New measures, strategies and policy agenda at a European level aimed at improving awareness on AMR among targeted community groups must be taken into consideration.
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Affiliation(s)
- Elena-Alexandra Alexa Oniciuc
- Department of Food Hygiene and Technology, Universidad de León, Campus de Vegazana s/n, 24071, León, Spain.,Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Str. Domneasca, nr.111, Galati, 800201, Romania
| | - Eleni Likotrafiti
- Department of Food Hygiene and Technology, Universidad de León, Campus de Vegazana s/n, 24071, León, Spain.,Department of Food Science and Technology, LAboratory of Food Microbiology, International Hellenic University, 14th km Thessaloniki - N. Moudania 57001, Thermi, Thessaloniki, Greece
| | - Alberto Garre
- Food Microbiology, Wageningen University & Research, Droevendaalsesteeg 4, 6708 PB Wageningen, The Netherlands
| | - Lorena Ruiz
- Department of Microbiology and Biochemistry, Dairy Research Institute of Asturias, Spanish Research Council (IPLA-CSIC), Paseo Río Linares, s/n, 33300, Villaviciosa, Asturias, Spain
| | - Miguel Prieto
- Department of Food Hygiene and Technology, Universidad de León, Campus de Vegazana s/n, 24071, León, Spain.,Institute of Food Science and Technology, Universidad de León, C/ La Serna, 58, 24071, León, Spain
| | - Avelino Alvarez-Ordóñez
- Department of Food Hygiene and Technology, Universidad de León, Campus de Vegazana s/n, 24071, León, Spain.,Institute of Food Science and Technology, Universidad de León, C/ La Serna, 58, 24071, León, Spain
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Clemente-Carazo M, Cebrián G, Garre A, Palop A. Variability in the heat resistance of Listeria monocytogenes under dynamic conditions can be more relevant than that evidenced by isothermal treatments. Food Res Int 2020; 137:109538. [PMID: 33233166 DOI: 10.1016/j.foodres.2020.109538] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 07/06/2020] [Accepted: 07/09/2020] [Indexed: 10/23/2022]
Abstract
Heterogeneity in the response of microbial cells to environmental conditions is inherent to every biological system and can be very relevant for food safety, potentially being as important as intrinsic and extrinsic factors. However, previous studies analyzing variability in the microbial response to thermal treatments were limited to data obtained under isothermal conditions, whereas in the reality, environmental conditions are dynamic. In this article we analyse both empirically and through mathematical modelling the variability in the microbial response to thermal treatments under isothermal and dynamic conditions. Heat resistance was studied for four strains of Listeria monocytogenes (Scott A, CECT 4031, CECT 4032 and 12MOB052), in three different matrices (buffered peptone water, pH 7 Mcllvaine buffer and semi-skimmed milk). Under isothermal conditions, between-strain and between-media variability had no impact in the heat resistance, whereas it was very relevant for dynamic conditions. Therefore, the differences observed under dynamic conditions can be attributed to the variability in the ability for developing stress acclimation. The highest acclimation was observed in strain CECT 4031 (10-fold increase of the D-value), while the lowest acclimation was observed in strain CECT 4032 (50% increase of the D-value). Concerning the different media, acclimation was higher in buffered peptone water and semi-skimmed milk than in Mcllvaine buffer of pH 7.0. To the knowledge of the authors, this is the first research work that specifically analyses the variability of microbial adaptation processes that take place under dynamic conditions. It highlights that microbial heat resistance under dynamic conditions are sometimes determined by mechanisms that cannot be observed when cells are treated in isothermal conditions (e.g. acclimation) and can also be affected by variability. Consequently, empirical evidence on variability gathered under isothermal conditions should be extrapolated with care for dynamic conditions.
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Affiliation(s)
- Marta Clemente-Carazo
- Dpto. Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Spain
| | - Guillermo Cebrián
- Tecnología de los Alimentos, Facultad de Veterinaria de Zaragoza, Instituto Agroalimentario de Aragón - IA2 - (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Alberto Garre
- Food Microbiology, Wageningen University & Research, P.O. Box 17, 6700 AA, Wageningen, the Netherlands
| | - Alfredo Palop
- Dpto. Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Spain.
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30
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Garre A, Zwietering MH, den Besten HMW. Multilevel modelling as a tool to include variability and uncertainty in quantitative microbiology and risk assessment. Thermal inactivation of Listeria monocytogenes as proof of concept. Food Res Int 2020; 137:109374. [PMID: 33233076 DOI: 10.1016/j.foodres.2020.109374] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Revised: 05/27/2020] [Accepted: 05/31/2020] [Indexed: 12/13/2022]
Abstract
Variability is inherent in biology and also substantial for microbial populations. In the context of food safety risk assessment, it refers to differences in the response of different bacterial strains (between-strain variability) and different cells (within-strain variability) to the same condition (e.g. inactivation treatment). However, its quantification based on empirical observations and its incorporation in predictive models is a challenge for both experimental design and (statistical) analysis. In this article we propose the use of multilevel models to quantify (different levels of) variability and uncertainty and include them in the predictions. As proof of concept, we analyse the microbial inactivation of Listeria monocytogenes to thermal treatments including different levels of variability (between-strain and within-strain) and uncertainty. The relationship between the microbial count and time was expressed using a (non-linear) Weibullian model. Moreover, we defined stochastic hypotheses to describe the different types of variation at the level of the kinetic parameters, as well as in the observations (microbial counts). The model parameters (kinetic parameters and variances) are estimated using Bayesian statistics. The multilevel approach was compared against an analogous, single-level model. The multilevel methodology shrinks extreme parameter estimates towards the mean according to uncertainty, thus mitigating overfitting. In addition, this approach enables to easily incorporate different levels of variation (between-strain and/or within-strain variability and/or uncertainty) in the predictions. On the other hand, multilevel (Bayesian) models are more complex to define, implement, analyse and communicate than single-level models. Nevertheless, their ability to incorporate different sources of variability in predictions make them very suitable for Quantitative Microbial Risk Assessment.
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Affiliation(s)
- Alberto Garre
- Food Microbiology, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Marcel H Zwietering
- Food Microbiology, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Heidy M W den Besten
- Food Microbiology, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands.
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Garre A, Espín JF, Huertas JP, Periago PM, Palop A. Limonene nanoemulsified with soya lecithin reduces the intensity of non-isothermal treatments for inactivation of Listeria monocytogenes. Sci Rep 2020; 10:3656. [PMID: 32107438 PMCID: PMC7046608 DOI: 10.1038/s41598-020-60571-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2019] [Accepted: 02/13/2020] [Indexed: 11/18/2022] Open
Abstract
Consumers' demands for ready-to-eat, fresh-like products are on the rise during the last years. This type of products have minimal processing conditions that can enable the survival and replication of pathogenic microorganisms. Among them, Listeria monocytogenes is of special concern, due to its relatively high mortality rate and its ability to replicate under refrigeration conditions. Previous research works have shown that nanoemulsified essential oils in combination with thermal treatments are effective for inactivating L. monocytogenes. However, previous research works were limited to isothermal conditions, whereas actual processing conditions in industry are dynamic. Under dynamic conditions, microorganism can respond unexpectedly to the thermal stress (e.g. adaptation, acclimation or increased sensitivity). In this work, we assess the combination of nanoemulsified D-limonene with thermal treatments under isothermal and dynamic conditions. The nanoemulsion was prepared following an innovative methodology using soya lecithin, a natural compound as well as the essential oil. Under isothermal heating conditions, the addition of the antimicrobial enables a reduction of the treatment time by a factor of 25. For time-varying treatments, dynamic effects were relevant. Treatments with a high heating rate (20 °C/min) are more effective than those with a slow heating rate (1 °C/min). This investigation demonstrates that the addition of nanoemulsified D-limonene can greatly reduce the intensity of the thermal treatments currently applied in the food industry. Hence, it can improve the product quality without impacting its safety.
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Affiliation(s)
- Alberto Garre
- Food Microbiology, Wageningen University & Research, P.O. Box 17, 6700 AA, Wageningen, The Netherlands
| | - Jennifer F Espín
- Dpto. Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Juan-Pablo Huertas
- Dpto. Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Paula M Periago
- Dpto. Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Alfredo Palop
- Dpto. Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Cartagena, Spain.
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Garre A, Boué G, Fernández PS, Membré JM, Egea JA. Evaluation of Multicriteria Decision Analysis Algorithms in Food Safety: A Case Study on Emerging Zoonoses Prioritization. Risk Anal 2020; 40:336-351. [PMID: 31469918 DOI: 10.1111/risa.13391] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Revised: 07/26/2019] [Accepted: 07/27/2019] [Indexed: 06/10/2023]
Abstract
Decision making in food safety is a complex process that involves several criteria of different nature like the expected reduction in the number of illnesses, the potential economic or health-related cost, or even the environmental impact of a given policy or intervention. Several multicriteria decision analysis (MCDA) algorithms are currently used, mostly individually, in food safety to rank different options in a multifactorial environment. However, the selection of the MCDA algorithm is a decision problem on its own because different methods calculate different rankings. The aim of this study was to compare the impact of different uncertainty sources on the rankings of MCDA problems in the context of food safety. For that purpose, a previously published data set on emerging zoonoses in the Netherlands was used to compare different MCDA algorithms: MMOORA, TOPSIS, VIKOR, WASPAS, and ELECTRE III. The rankings were calculated with and without considering uncertainty (using fuzzy sets), to assess the importance of this factor. The rankings obtained differed between algorithms, emphasizing that the selection of the MCDA method had a relevant impact in the rankings. Furthermore, considering uncertainty in the ranking had a high influence on the results. Both factors were more relevant than the weights associated with each criterion in this case study. A hierarchical clustering method was suggested to aggregate results obtained by the different algorithms. This complementary step seems to be a promising way to decrease extreme difference among algorithms and could provide a strong added value in the decision-making process.
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Affiliation(s)
- Alberto Garre
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Cartagena, Spain
- Food Microbiology, Wageningen University & Research, Wageningen, The Netherlands
| | - Geraldine Boué
- SECALIM, INRA, Oniris, Université Bretagne Loire, Nantes, France
| | - Pablo S Fernández
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Cartagena, Spain
| | | | - Jose A Egea
- Centro de Edafología y Biología Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo, Murcia, Spain
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Chaparro M, Garre A, Guerra Veloz MF, Vázquez Morón JM, De Castro ML, Leo E, Rodriguez E, Carbajo AY, Riestra S, Jiménez I, Calvet X, Bujanda L, Rivero M, Gomollón F, Benítez JM, Bermejo F, Alcaide N, Gutiérrez A, Mañosa M, Iborra M, Lorente R, Rojas-Feria M, Barreiro-de Acosta M, Kolle L, Van Domselaar M, Amo V, Argüelles F, Ramírez E, Morell A, Bernardo D, Gisbert JP. Effectiveness and Safety of the Switch from Remicade® to CT-P13 in Patients with Inflammatory Bowel Disease. J Crohns Colitis 2019; 13:1380-1386. [PMID: 30976785 DOI: 10.1093/ecco-jcc/jjz070] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
BACKGROUND AND AIMS To evaluate the clinical outcomes in patients with IBD after switching from Remicade® to CT-P13 in comparison with patients who maintain Remicade®. METHODS Patients under Remicade® who were in clinical remission with standard dosage at study entry were included. The 'switch cohort' [SC] comprised patients who made the switch from Remicade® to CT-P13, and the 'non-switch' cohort [NC] patients remained under Remicade®. RESULTS A total of 476 patients were included: 199 [42%] in the SC and 277 [58%] in the NC. The median follow-up was 18 months in the SC and 23 months in the NC [p < 0.01]. Twenty-four out of 277 patients relapsed in the NC; the incidence of relapse was 5% per patient-year. The cumulative incidence of relapse was 2% at 6 months and 10% at 24 months in this group. Thirty-eight out of 199 patients relapsed in the SC; the incidence rate of relapse was 14% per patient-year. The cumulative incidence of relapse was 5% at 6 months and 28% at 24 months. In the multivariate analysis, the switch to CT-P13 was associated with a higher risk of relapse (HR = 3.5, 95% confidence interval [CI] = 2-6). Thirteen percent of patients had adverse events in the NC, compared with 6% in the SC [p < 0.05]. CONCLUSIONS Switching from Remicade® to CT-P13 might be associated with a higher risk of clinical relapse, although this fact was not supported in our study by an increase in objective markers of inflammation. The nocebo effect might have influenced this result. Switching from Remicade® to CT-P13 was safe.
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Affiliation(s)
- M Chaparro
- Gastroenterology Units from Hospital Universitario de La Princesa, Instituto de Investigación Sanitaria Princesa [IIS-IP] and Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas [CIBERehd], Madrid, Spain
| | - A Garre
- Gastroenterology Units from Hospital Universitario de La Princesa, Instituto de Investigación Sanitaria Princesa [IIS-IP] and Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas [CIBERehd], Madrid, Spain
| | - M F Guerra Veloz
- Gastroenterology Units from Hospital Universitario Virgen Macarena, Sevilla, Spain
| | - J M Vázquez Morón
- Gastroenterology Units from Hospital Juan Ramón Jiménez, Huelva, Spain
| | - M L De Castro
- Gastroenterology Units from Complejo Hospitalario Universitario de Vigo, Vigo, Spain
| | - E Leo
- Gastroenterology Units from Hospital Universitario Virgen del Rocío, Sevilla, Spain
| | - E Rodriguez
- Gastroenterology Units from Hospital Universitario Nuestra Señora de Candelaria, Santa Cruz de Tenerife, Spain
| | - A Y Carbajo
- Gastroenterology Units from Hospital Universitario Río Hortega, Valladolid, Spain
| | - S Riestra
- Gastroenterology Units from Hospital Universitario Central de Asturias and ISPA, Asturias, Spain
| | - I Jiménez
- Gastroenterology Units from Hospital de Galdakao-Usansolo, Vizcaya, Spain
| | - X Calvet
- Gastroenterology Units from Consorcí Corporació Sanitària Parc Tauli de Sabadell and CIBERehd, Barcelona, Spain
| | - L Bujanda
- Gastroenterology Units from Instituto Biodonostia, Universidad del País Vasco [UPV/EHU] and CIBERehd, San Sebastián, Spain
| | - M Rivero
- Gastroenterology Units from Hospital Universitario Marqués de Valdecilla and IDIVAL, Santander, Spain
| | - F Gomollón
- Gastroenterology Units from Hospital Clínico Universitario Lozano Blesa, IIS Aragón and CIBERehd, Zaragoza, Spain
| | - J M Benítez
- Gastroenterology Units from Hospital Universitario Reina Sofía, Córdoba, Spain
| | - F Bermejo
- Gastroenterology Units from Hospital Universitario de Fuenlabrada and Instituto de Investigación Sanitaria del Hospital Universitario La Paz (IdiPAZ), Madrid, Spain
| | - N Alcaide
- Gastroenterology Units from Hospital Clínico Universitario de Valladolid, Valladolid, Spain
| | - A Gutiérrez
- Gastroenterology Units from Hospital General Universitario de Alicante and CIBERehd, Alicante, Spain
| | - M Mañosa
- Gastroenterology Units from Hospital Germans Trials i Pujol and CIBERehd, Barcelona, Spain
| | - M Iborra
- Gastroenterology Units from Hospital Universitario y Politécnico de La Fe and CIBERehd, Valencia, Spain
| | - R Lorente
- Gastroenterology Units from Hospital General Universitario de Ciudad Real, Ciudad Real, Spain
| | - M Rojas-Feria
- Gastroenterology Units from Hospital Universitario Nuestra Señora de Valme, Sevilla, Spain
| | - M Barreiro-de Acosta
- Gastroenterology Units from Hospital Clínico Universitario de Santiago, Santiago de Compostela, Spain
| | - L Kolle
- Gastroenterology Units from Hospital General de La Palma, La Palma, Spain
| | - M Van Domselaar
- Gastroenterology Units from Hospital Universitario de Torrejón, Madrid, Spain
| | - V Amo
- Gastroenterology Units from Hospital Regional Universitario de Málaga, Málaga, Spain
| | - F Argüelles
- Gastroenterology Units from Hospital Universitario Virgen Macarena, Sevilla, Spain
| | - E Ramírez
- Gastroenterology Units from Pharmacy Unit, Hospital Universitario de La Princesa, IIS-IP, Madrid, Spain
| | - A Morell
- Gastroenterology Units from Pharmacy Unit, Hospital Universitario de La Princesa, IIS-IP, Madrid, Spain
| | - D Bernardo
- Gastroenterology Units from Hospital Universitario de La Princesa, Instituto de Investigación Sanitaria Princesa [IIS-IP] and Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas [CIBERehd], Madrid, Spain
| | - J P Gisbert
- Gastroenterology Units from Hospital Universitario de La Princesa, Instituto de Investigación Sanitaria Princesa [IIS-IP] and Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas [CIBERehd], Madrid, Spain
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Garre A, Clemente Carazo M, Fernández PS, Lindqvist R, Egea JA. Response to the letter to Editor for “Bioinactivation FE: A free web application for modelling isothermal and dynamic microbial inactivation”. Food Res Int 2019; 122:692-694. [DOI: 10.1016/j.foodres.2018.08.083] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2018] [Accepted: 08/26/2018] [Indexed: 10/28/2022]
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Garre A, Fernandez PS, Brereton P, Elliott C, Mojtahed V. The use of trade data to predict the source and spread of food safety outbreaks: An innovative mathematical modelling approach. Food Res Int 2019; 123:712-721. [PMID: 31285021 DOI: 10.1016/j.foodres.2019.06.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2019] [Revised: 04/27/2019] [Accepted: 06/05/2019] [Indexed: 11/15/2022]
Abstract
Food is traded across the global markets to satisfy consumer demands, mainly from developed countries, for year-round access to a wide range of foods. This has resulted in an increasingly complex network of food trade and has made importing countries vulnerable to the spread of foodborne disease outbreaks originating from "foreign" food networks. Analysis of these networks can provide information on potential food safety risks and also on the potential spread of these risks through the food network in question. In this study, network theory has been used to analyse global trade. A mathematical model was developed enabling a simulation of the distribution of food products based on the publicly available data on international imports, exports and production provided by the Food and Agriculture Organization of the United Nations. Through numerical simulations we demonstrate, for the first time, the impact that the network structure has on the distribution of food products in terms of food safety risks. As a case study, a recent trans-national food safety incident was analysed, illustrating the potential application of the model in a foodborne pathogen outbreak. Using only the type of contaminated food and the countries where the outbreak was reported, the model was used to identify the most likely origin of the contaminated eggs, narrowing down the options to three countries (including the actual origin). Furthermore, it is used to identify those countries with significant food safety risks, due to imports of food produced in these three countries. The approach can help regulatory agencies and the food industry to design improved surveillance and risk mitigation actions against transnational food safety risks.
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Affiliation(s)
- Alberto Garre
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain.
| | - Pablo S Fernandez
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain
| | - Paul Brereton
- Institute for Global Food Security, School of Biological Sciences, Queen's University, Belfast, United Kingdom
| | - Chris Elliott
- Institute for Global Food Security, School of Biological Sciences, Queen's University, Belfast, United Kingdom
| | - Vahid Mojtahed
- Institute for Global Food Security, School of Biological Sciences, Queen's University, Belfast, United Kingdom
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Garre A, González-Tejedor GA, Aznar A, Fernández PS, Egea JA. Mathematical modelling of the stress resistance induced in Listeria monocytogenes during dynamic, mild heat treatments. Food Microbiol 2019; 84:103238. [PMID: 31421752 DOI: 10.1016/j.fm.2019.06.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Revised: 06/03/2019] [Accepted: 06/03/2019] [Indexed: 12/15/2022]
Abstract
Modelling of stress acclimation induced by thermal inactivation of Listeria monocytogenes under dynamic conditions is analyzed in this work. A mathematical model that separates the effect of the instantaneous temperature from the one of stress acclimation, was used. The model was trained using isothermal inactivation experiments, and one biphasic dynamic treatment with a heating rate of 1 °C/min and a holding phase of 60 °C. These experiments were performed in laboratory media (Tryptic Soy Broth; TSB). The model parameters estimated through these experiments (D55=12.87±0.82min, z=4.58±0.04°C, a=0.11±0.01min-1, E=0.50±0.01°C and c=1.23±0.03) were successfully used to predict the microbial inactivation for another seven inactivation profiles, with and without a holding phase. Moreover, similar experiments were performed using milk as heating media, obtaining a good agreement between the model predictions and the empirical observations. The results of this study are compatible with the hypothesis that L. monocytogenes is able to develop a physiological response during dynamic treatments that increases its thermal resistance. Also, that the model used can be used to predict microbial inactivation of this microorganism taking into consideration stress acclimation.
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Affiliation(s)
- Alberto Garre
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203, Cartagena, Spain
| | - Gerardo A González-Tejedor
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203, Cartagena, Spain
| | - Arantxa Aznar
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203, Cartagena, Spain
| | - Pablo S Fernández
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203, Cartagena, Spain
| | - Jose A Egea
- Centro de Edafología y Biología Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo, E-30100, Murcia, Spain.
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Garre A, Egea JA, Esnoz A, Palop A, Fernandez PS. Tail or artefact? Illustration of the impact that uncertainty of the serial dilution and cell enumeration methods has on microbial inactivation. Food Res Int 2019; 119:76-83. [PMID: 30884713 DOI: 10.1016/j.foodres.2019.01.059] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2018] [Revised: 01/20/2019] [Accepted: 01/23/2019] [Indexed: 02/01/2023]
Abstract
The estimation of the concentration of microorganisms in a sample is crucial for food microbiology. For instance, it is essential for prevalence studies, challenge tests (growth and/or inactivation studies) or microbial risk assessment. The application of serial dilutions followed by viable counts in Petri dishes is probably the most extended experimental methodology for this purpose. However, this enumeration technique is also a source of uncertainty. In this article, the uncertainty of the serial dilution and viable count methodology related to the sampling error is analyzed, as well as the approximation of the microbial concentration by the number of colonies in a Petri dish. We analyze from a theoretical point of view (statistical analysis) the application of the binomial and Poisson models, demonstrating that the Poisson distribution increases the variance when used to model individual serial dilutions. On the other hand, the binomial model produces unbiased results. Therefore, the Poisson distribution is only applicable when it is a good approximation of the binomial distribution, so the use of the latter is recommended. The relevance of this uncertainty is demonstrated by Monte Carlo simulations of a generic microbial inactivation experiment, where the only source of uncertainty/variability considered is the one generated by serial plating and viable cell enumeration. Due to both the uncertainty of the methodology and the omission of zero-count plates because of the log-transformation, the simulated survival curve can have a tail. Therefore, this phenomenon, which is usually attributed to biological variability, can be to some extent an artefact of the experimental design and/or methodology.
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Affiliation(s)
- Alberto Garre
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain
| | - Jose A Egea
- Centro de Edafología y Biología Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo, E-30100, Murcia, Spain
| | - Arturo Esnoz
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain
| | - Alfredo Palop
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain
| | - Pablo S Fernandez
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain.
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Garre A, Egea JA, Iguaz A, Palop A, Fernandez PS. Relevance of the Induced Stress Resistance When Identifying the Critical Microorganism for Microbial Risk Assessment. Front Microbiol 2018; 9:1663. [PMID: 30087669 PMCID: PMC6066666 DOI: 10.3389/fmicb.2018.01663] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2018] [Accepted: 07/04/2018] [Indexed: 11/25/2022] Open
Abstract
Decisions regarding microbial risk assessment usually have to be carried out with incomplete information. This is due to the large number of possible scenarios and the lack of specific data for the problem considered. Consequently, risk assessment studies are based on the information obtained with a small number of bacterial cells which are considered the most heat resistant and/or more capable of multiplying during storage. The identification of the most resistant strains is usually based on D and z-values, normally estimated from isothermal experiments. This procedure omits the potential effect that the shape of the dynamic thermal profile applied in industry has on the microbial inactivation. One example of such effects is stress acclimation, which is related to a physiological response of the cells during sub-lethal treatments that increases their resistance. In this article, we use a recently published mathematical model to compare the development of thermal resistance for Escherichia coli K12 MG1655 and E. coli CECT 515 using inactivation data already published for these strains. Based only on the isothermal experiments, E. coli K12 MG1655 would be identified as more resistant to the thermal treatment than the CECT 515 strain in the 50-65°C temperature range. However, we conclude that stress acclimation is strain (and/or media)-dependent; the CECT 515 strain has a higher capacity for developing a stress acclimation than K12 MG1655 (300% increase of the D-value for CECT 515, 50% for K12 MG1655). It, thus, has the potential to be more resistant to the thermal treatment than the K12 MG1655 strain for some conditions allowing acclimation. A methodology is proposed to identify for which conditions this may be the case. After calibrating the model parameters representing acclimation using real experimental data, the applicability of the proposed approach is demonstrated using numerical simulations, showing how the CECT 515 strain can be more resistant for some heating profiles. Consequently, the most resistant bacterial strain to a dynamic heating profile should not be identified based only on isothermal experiments (D- and z-value). The relevance of stress acclimation for the treatment studied should also be evaluated.
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Affiliation(s)
- Alberto Garre
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Cartagena, Spain
| | - Jose A. Egea
- Departamento de Matemática Aplicada y Estadística, Universidad Politécnica de Cartagena, Antiguo Hospital de Marina (ETSII), Cartagena, Spain
| | - Asunción Iguaz
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Cartagena, Spain
| | - Alfredo Palop
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Cartagena, Spain
| | - Pablo S. Fernandez
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Cartagena, Spain
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Garre A, Clemente-Carazo M, Fernández PS, Lindqvist R, Egea JA. Bioinactivation FE: A free web application for modelling isothermal and dynamic microbial inactivation. Food Res Int 2018; 112:353-360. [PMID: 30131146 DOI: 10.1016/j.foodres.2018.06.057] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2018] [Revised: 06/21/2018] [Accepted: 06/24/2018] [Indexed: 01/17/2023]
Abstract
Mathematical models developed in predictive microbiology are nowadays an essential tool for food scientists and researchers. However, advanced knowledge of scientific programming and mathematical modelling are often required in order to use them, especially in cases of modelling of dynamic and/or non-linear processes. This may be an obstacle for food scientists without such skills. Scientific software can help making these tools more accessible for scientists lacking a deep mathematical or computing background. Recently, the R package bioinactivation was published, including functions (model fitting and predictions) for modelling microbial inactivation under isothermal or dynamic conditions. It was uploaded to the Comprehensive R Archive Network (CRAN), but users need basic R programming knowledge in order to use it. Therefore, it was accompanied by Bioinactivation SE, a user-friendly web application including selected functions in the software for users without a programming background. In this work, a new web application, Bioinactivation FE, is presented. It is an extension of Bioinactivation SE which includes an interface to every function in the bioinactivation package: model fitting of isothermal and non-isothermal experiments, and generation of survivor curves and prediction intervals. Moreover, it includes several improvements in the user interface based on the users' feedback. The capabilities of the software are demonstrated through two case studies using data published in the scientific literature. In the first case study, the response of Escherichia coli to isothermal and non-isothermal treatments is compared, illustrating the presence of an induced thermal resistance. In the second, the effect of nanoemulsified d-limonene on the thermal resistance of Salmonella Senftenberg is quantified.
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Affiliation(s)
- Alberto Garre
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain
| | - Marta Clemente-Carazo
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain
| | - Pablo S Fernández
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain.
| | | | - Jose A Egea
- Departamento de Matemática Aplicada y Estadística, Universidad Politécnica de Cartagena, Antiguo Hospital de Marina (ETSII), Av. Dr. Fleming S/N, 30202 Cartagena, Spain.
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Garre A, González-Tejedor G, Peñalver-Soto JL, Fernández PS, Egea JA. Optimal characterization of thermal microbial inactivation simulating non-isothermal processes. Food Res Int 2018; 107:267-274. [DOI: 10.1016/j.foodres.2018.02.040] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2017] [Revised: 02/07/2018] [Accepted: 02/13/2018] [Indexed: 01/07/2023]
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Chaparro M, Verreth A, Lobaton T, Gravito-Soares E, Julsgaard M, Savarino E, Magro F, Biron AI, Lopez-Serrano P, Casanova MJ, Gompertz M, Vitor S, Arroyo M, Pugliese D, Zabana Y, Vicente R, Aguas M, Shitrit BGA, Gutierrez A, Doherty GA, Fernandez-Salazar L, Cadilla MJ, Huguet JM, OʼToole A, Stasi E, Marcos MN, Villoria A, Karmiris K, Rahier JF, Rodriguez C, Palomares DLM, Fiorino G, Benitez JM, Principi M, Naftali T, Taxonera C, Mantzaris G, Sebkova L, Iade B, Lissner D, Bradley FI, Roman LSA, Marin-Jimenez I, Merino O, Sierra M, Van Domselaar M, Caprioli F, Guerra I, Peixe P, Piqueras M, Rodriguez-Lago I, Ber Y, van Hoeve K, Torres P, Gravito-Soares M, Rudbeck-Resdal D, Bartolo O, Peixoto A, Martin G, Armuzzi A, Garre A, Donday MG, de Carpi MFJ, Gisbert JP. Long-Term Safety of In Utero Exposure to Anti-TNFα Drugs for the Treatment of Inflammatory Bowel Disease: Results from the Multicenter European TEDDY Study. Am J Gastroenterol 2018; 113:396-403. [PMID: 29460920 DOI: 10.1038/ajg.2017.501] [Citation(s) in RCA: 117] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/28/2017] [Accepted: 11/26/2017] [Indexed: 12/11/2022]
Abstract
OBJECTIVES The long-term safety of exposure to anti-tumor necrosis factor (anti-TNFα) drugs during pregnancy has received little attention. We aimed to compare the relative risk of severe infections in children of mothers with inflammatory bowel disease (IBD) who were exposed to anti-TNFα drugs in utero with that of children who were not exposed to the drugs. METHODS Retrospective multicenter cohort study. Exposed cohort: children from mothers with IBD receiving anti-TNFα medication (with or without thiopurines) at any time during pregnancy or during the 3 months before conception. Non-exposed cohort: children from mothers with IBD not treated with anti-TNFα agents or thiopurines at any time during pregnancy or the 3 months before conception. The cumulative incidence of severe infections after birth was estimated using Kaplan-Meier curves, which were compared using the log-rank test. Cox-regression analysis was performed to identify potential predictive factors for severe infections in the offspring. RESULTS The study population comprised 841 children, of whom 388 (46%) had been exposed to anti-TNFα agents. Median follow-up after delivery was 47 months in the exposed group and 68 months in the non-exposed group. Both univariate and multivariate analysis showed the incidence rate of severe infections to be similar in non-exposed and exposed children (1.6% vs. 2.8% per person-year, hazard ratio 1.2 (95% confidence interval 0.8-1.8)). In the multivariate analysis, preterm delivery was the only variable associated with a higher risk of severe infection (2.5% (1.5-4.3)). CONCLUSIONS In utero exposure to anti-TNFα drugs does not seem to be associated with increased short-term or long-term risk of severe infections in children.
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Affiliation(s)
- M Chaparro
- Gastroenterology Units Hospital Universitario de La Princesa, Instituto de Investigación Sanitaria Princesa (IIS-IP) and Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (CIBEREHD), Madrid, Spain
| | - A Verreth
- Department of Gastroenterology and Department of Pediatric Gastroenterology, University Hospitals Leuven, KU Leuven, Leuven, Belgium
| | - T Lobaton
- Hospital Universitari Germans Trias i Pujol and CIBEREHD, Badalona, Spain
| | | | - M Julsgaard
- Department of Hepatology and Gastroenterology, Aarhus University Hospital, Aarhus, Denmark
| | | | - F Magro
- Centro Hospitalar São João, Porto, Portugal
| | - Avni I Biron
- Gastroenterology Devision, Rabin Medical Center, Petach Tikva, Israel
| | | | - M J Casanova
- Gastroenterology Units Hospital Universitario de La Princesa, Instituto de Investigación Sanitaria Princesa (IIS-IP) and Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (CIBEREHD), Madrid, Spain
| | - M Gompertz
- Hospital Clinic and CIBEREHD, Barcelona, Spain
| | - S Vitor
- Hospital de Santa Maria - Centro Hospitalar Lisboa Norte, Lisboa, Portugal
| | - M Arroyo
- Hospital Clinico Universitario Lozano Blesa, IIS Aragon, CIBEREHD, Zaragoza, Spain
| | - D Pugliese
- IBD Unit, Presidio Columbus, Fondazione Policlinico Gemelli Università Cattolica, Roma, Italy
| | - Y Zabana
- Hospital Universitari Mutua de Terrassa and CIBEREHD, Terrassa, Spain
| | - R Vicente
- Hospital Universitario Miguel Servet, Zaragoza, Spain
| | - M Aguas
- Hospital Universitario La Fe and CIBEREHD, Valencia, Spain
| | | | - A Gutierrez
- Hospital General Universitario de Alicante and Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (CIBEREHD), Alicante, Spain
| | - G A Doherty
- St. Vincents University Hospital, Dublin, Ireland
| | | | | | - J M Huguet
- Hospital General Universitario de Valencia, Valencia, Spain
| | | | - E Stasi
- IRCCS Saverio de Bellis, Castellana Grotte, Italy
| | | | - A Villoria
- Hospital Universitari Parc Taulí.Institut d'Investigació i Innovació Parc Taulí. Departament de Medicina, Universitat Autònoma de Barcelona.CIBERehd, Instituto de Salud Carlos III, Sabadell, Spain
| | - K Karmiris
- Venizeleio General Hospital, Heraklion, Greece
| | | | - C Rodriguez
- Complejo Universitario de Navarra, Pamplona, Spain
| | | | - G Fiorino
- IBD Center, Humanitas Clinical and Research Institute, Rozzano, Milan, Italy and Department of Biomedical Sciences, Humanitas University, Rozzano, Milan, Italy
| | - J M Benitez
- Hospital Universitario Reina Sofia and IMIBIC, Córdoba, Spain
| | - M Principi
- Azienda Policlinico Ospedaliero-Universitaria di Bari, Bari, Italy
| | - T Naftali
- Meir Hospital Kfar saba Tel Aviv University, Tel Aviv, Israel
| | - C Taxonera
- Hospital Clínico San Carlos and IdISSC, Madrid, Spain
| | - G Mantzaris
- Evangelismos, Ophthalmiatreion Athinon and Polyclinic Hospitals, Athens, Greece
| | - L Sebkova
- Azienda Ospedaliera "Pugliese-Ciaccio", Catanzaro, Italy
| | - B Iade
- Hospital de Clinicas, Montevideo, Uruguay
| | - D Lissner
- Universitatsmedizin Berlin, Campus Benjamin Franklin, Berlin, Germany
| | | | | | - I Marin-Jimenez
- Hospital General Universitario Gregorio Marañón and IiSGM, Madrid, Spain
| | - O Merino
- Hospital Universitario de Cruces, Baracaldo, Spain
| | - M Sierra
- Complejo Universitario de León, León, Spain
| | | | - F Caprioli
- Gastroenterology and Endoscopy Unit, Fondazione IRCCS Cà Granda, Ospedale Policlinico di Milano AND Department of Pathophysiology and Transplantation, University of Milan, Milan, Italy
| | - I Guerra
- Hospital Universitario de Fuenlabrada, Fuenlabrada, Spain
| | - P Peixe
- Centro Hospitalar Lisboa Ocidental, Lisboa, Portugal
| | - M Piqueras
- Consorci Sanitari de Terrasa, Terrasa, Spain
| | | | - Y Ber
- Hospital San Jorge, Huesca, Spain
| | - K van Hoeve
- Department of Paediatrics, University Hospitals Leuven, KU Leuven, Leuven, Belgium
| | - P Torres
- Hospital Universitari Germans Trias i Pujol and CIBEREHD, Badalona, Spain
| | | | - D Rudbeck-Resdal
- Department of Hepatology and Gastroenterology, Aarhus University Hospital, Aarhus, Denmark
| | | | - A Peixoto
- Centro Hospitalar São João, Porto, Portugal
| | - G Martin
- Gastroenterology Devision, Rabin Medical Center, Petach Tikva, Israel
| | - A Armuzzi
- IBD Unit, Presidio Columbus, Fondazione Policlinico Gemelli Università Cattolica, Roma, Italy
| | - A Garre
- Gastroenterology Units Hospital Universitario de La Princesa, Instituto de Investigación Sanitaria Princesa (IIS-IP) and Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (CIBEREHD), Madrid, Spain
| | - M G Donday
- Gastroenterology Units Hospital Universitario de La Princesa, Instituto de Investigación Sanitaria Princesa (IIS-IP) and Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (CIBEREHD), Madrid, Spain
| | | | - J P Gisbert
- Gastroenterology Units Hospital Universitario de La Princesa, Instituto de Investigación Sanitaria Princesa (IIS-IP) and Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (CIBEREHD), Madrid, Spain
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Garre A, Huertas JP, González-Tejedor GA, Fernández PS, Egea JA, Palop A, Esnoz A. Mathematical quantification of the induced stress resistance of microbial populations during non-isothermal stresses. Int J Food Microbiol 2017; 266:133-141. [PMID: 29216553 DOI: 10.1016/j.ijfoodmicro.2017.11.023] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2017] [Revised: 09/23/2017] [Accepted: 11/25/2017] [Indexed: 11/28/2022]
Abstract
This contribution presents a mathematical model to describe non-isothermal microbial inactivation processes taking into account the acclimation of the microbial cell to thermal stress. The model extends the log-linear inactivation model including a variable and model parameters quantifying the induced thermal resistance. The model has been tested on cells of Escherichia coli against two families of non-isothermal profiles with different constant heating rates. One of the families was composed of monophasic profiles, consisting of a non-isothermal heating stage from 35 to 70°C; the other family was composed of biphasic profiles, consisting of a non-isothermal heating stage followed by a holding period at constant temperature of 57.5°C. Lower heating rates resulted in a higher thermal resistance of the bacterial population. This was reflected in a higher D-value. The parameter estimation was performed in two steps. Firstly, the D and z-values were estimated from the isothermal experiments. Next, the parameters describing the acclimation were estimated using one of the biphasic profiles. This set of parameters was able to describe the remaining experimental data. Finally, a methodology for the construction of diagrams illustrating the magnitude of the induced thermal resistance is presented. The methodology has been illustrated by building it for a biphasic temperature profile with a linear heating phase and a holding phase. This diagram provides a visualization of how the shape of the temperature profile (heating rate and holding temperature) affects the acclimation of the cell to the thermal stress. This diagram can be used for the design of inactivation treatments by industry taking into account the acclimation of the cell to the thermal stress.
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Affiliation(s)
- Alberto Garre
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain
| | - Juan Pablo Huertas
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain
| | - Gerardo A González-Tejedor
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain
| | - Pablo S Fernández
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain.
| | - Jose A Egea
- Departamento de Matemática Aplicada y Estadística, Universidad Politécnica de Cartagena, Antiguo Hospital de Marina (ETSII), Av. Dr. Fleming S/N, 30202 Cartagena, Spain
| | - Alfredo Palop
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain
| | - Arturo Esnoz
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain
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González-Tejedor GA, Martínez-Hernández GB, Garre A, Egea JA, Fernández PS, Artés-Hernández F. Erratum to: Quality Changes and Shelf-Life Prediction of a Fresh Fruit and Vegetable Purple Smoothie. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1984-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Ros-Chumillas M, Garre A, Maté J, Palop A, Periago PM. Nanoemulsified D-Limonene Reduces the Heat Resistance of Salmonella Senftenberg over 50 Times. Nanomaterials (Basel) 2017; 7:nano7030065. [PMID: 28336899 PMCID: PMC5388167 DOI: 10.3390/nano7030065] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/24/2017] [Revised: 02/28/2017] [Accepted: 03/07/2017] [Indexed: 11/16/2022]
Abstract
Salmonella Senftenberg is a pathogen agent causative of foodborne disease and it is considered the most heat-resistant serovar within this genus. Food industries use heat treatment and chemical antimicrobials in order to eliminate this microorganism in food, but consumers prefer natural antimicrobials as essential oils and their components. This study evaluates the combined effect of thermal treatments and different concentrations of D-limonene nanoemulsion on the inactivation of Salmonella (S.) Senftenberg. The results showed an important effect of the nanoemulsified D-limonene on the heat resistance of S. Senftenberg. The δ50 °C value was reduced by 85%, 96% and 98% when 0.1, 0.5 and 1 mM of nanoemulsified D-limonene was added to the heating medium. The effect was kept along all the heating temperatures researched and the shape of the survival curves did not change with the addition of the antimicrobial. The results obtained in this research could be very useful for food industries for optimizing or improving heat treatments applied to food.
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Affiliation(s)
- María Ros-Chumillas
- Food and Agricultural Engineering Department, Regional Campus of International Excellence "Campus Mare Nostrum" School of Agricultural Engineering, Technical University of Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain.
| | - Alberto Garre
- Food and Agricultural Engineering Department, Regional Campus of International Excellence "Campus Mare Nostrum" School of Agricultural Engineering, Technical University of Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain.
| | - Javier Maté
- Food and Agricultural Engineering Department, Regional Campus of International Excellence "Campus Mare Nostrum" School of Agricultural Engineering, Technical University of Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain.
| | - Alfredo Palop
- Food and Agricultural Engineering Department, Regional Campus of International Excellence "Campus Mare Nostrum" School of Agricultural Engineering, Technical University of Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain.
- Institute of Plant Biotechnology, Regional Campus of International Excellence "Campus Mare Nostrum", Technical University of Cartagena, 30202 Cartagena, Spain.
| | - Paula M Periago
- Food and Agricultural Engineering Department, Regional Campus of International Excellence "Campus Mare Nostrum" School of Agricultural Engineering, Technical University of Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain.
- Institute of Plant Biotechnology, Regional Campus of International Excellence "Campus Mare Nostrum", Technical University of Cartagena, 30202 Cartagena, Spain.
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Garre A, Fernández PS, Lindqvist R, Egea JA. Bioinactivation: Software for modelling dynamic microbial inactivation. Food Res Int 2017; 93:66-74. [DOI: 10.1016/j.foodres.2017.01.012] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2016] [Revised: 01/12/2017] [Accepted: 01/15/2017] [Indexed: 11/28/2022]
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Ortega N, Berenguer M, Garre A, Molina M. Síndrome PFAPA del adulto. Rev Clin Esp 2014; 214:351-2. [DOI: 10.1016/j.rce.2014.03.014] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2014] [Revised: 02/20/2014] [Accepted: 03/27/2014] [Indexed: 10/25/2022]
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