Article
Food Science & Technology
Ga-Lam Cho, Jae-Won Ha
Summary: The study showed that the combined treatment of xenon light and citric acid can synergistically reduce the bacterial counts of Escherichia coli O157:H7 and Salmonella Typhimurium on spinach leaves, and also have an impact on Listeria monocytogenes. The damage to bacterial cell membranes is strongly associated with the synergistic antimicrobial effect of the XL-CA combination, and the treatment does not affect the quality attributes of spinach leaves.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Jong-Seong Lim, Jae-Won Ha
Summary: This study found that X-ray irradiation has significant growth-inhibitory effects against four pathogenic bacteria in apple, orange, and tomato juices without adversely affecting the juice quality attributes.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Maria del Rosario Agustin, Maria Clara Tarifa, Maria Soledad Vela-Gurovic, Lorena Ines Brugnoni
Summary: This study investigated the effect of a combination of natamycin and farnesol on biofilms on ultrafiltration membranes and stainless steel surfaces. The results showed that the combination of natamycin and farnesol effectively inhibited the growth of yeast and pathogens in the biofilms, and disrupted the structure of the biofilms.
Article
Food Science & Technology
Yoon-Jae Jeong, Jae-Won Ha
Summary: This study evaluated the synergistic antimicrobial effect of UVA and MA combination treatment against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on spinach, and elucidated the mechanisms underlying the synergistic antimicrobial effects, which were cell membrane damage and intracellular reactive oxygen species (ROS) production.
FOOD AND BIOPROCESS TECHNOLOGY
(2022)
Article
Food Science & Technology
Jucelio Kulmann de Medeiros, Julia Ribeiro Sarkis, Debora Pez Jaeschke, Giovana Domeneghini Mercali
Summary: The study found that ultrasound (US) can effectively deactivate peroxidase (POD) in sugarcane juice in a shorter period of time, leading to higher quality juice, while traditional processing methods may result in sedimentation and lower phenolic compounds, impacting the juice quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Sri Charan Bindu Bavisetty, Karthikeyan Venkatachalam
Summary: This study investigated the effects of sonication and pasteurization on the physicochemical and antioxidant properties of juice extracted from ripe or overripe wax apple. Sonication improved color characteristics and retained higher antioxidant activity in the juice samples, while pasteurization significantly reduced antioxidant activity and total phenolic content. Overall, sonication was beneficial for maintaining quality by inactivating enzymes and retaining nutrients, while pasteurization degraded the juices.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Zewei Wang, Hang Jia, Jinyi Yang, Zhongqiu Hu, Zhouli Wang, Tianli Yue, Yahong Yuan
Summary: Cold plasma has the potential to inactivate microorganisms. This study applied dielectric barrier discharge plasma (DBDP) to inactivate Alicyclobacillus contaminans in apple juice and investigated its impact on the physicochemical properties of the juice. DBDP treatment effectively reduced total viable bacterial count in apple juice, caused changes in color and pH, and damaged the cell membrane of the bacteria leading to cell leakage and death.
Article
Biology
Chiu-Chu Hwang, Chung-Saint Lin, Yun-Ting Hsiao, Ya-Ling Huang, Feng-Lin Yen, Yi-Chen Lee, Yung-Hsiang Tsai, Alessandra Durazzo, Joana Barbosa
Summary: This study investigated the effects of high-pressure processing on the inactivation kinetics of Salmonella Typhimurium, Escherichia coli, and Listeria monocytogenes in carrot juice. The results showed that E. coli had greater resistance to high pressures, while L. monocytogenes was the most sensitive. High-pressure processing inhibited and delayed the growth of S. Typhimurium and E. coli in carrot juice during cold storage, but was ineffective against L. monocytogenes.
Review
Food Science & Technology
Carlotta Lauteri, Gianluigi Ferri, Andrea Piccinini, Luca Pennisi, Alberto Vergara
Summary: An efficient decontamination protocol is necessary for ensuring safe food products and preventing foodborne illnesses. The food industry has adopted ultrasound and non-thermal technology combinations as innovative methods for food preservation and safety. Ultrasound power, with a frequency of 20-100 kHz, is commonly used to achieve a cavitation effect, leading to microbial inactivation through cell wall damage, oxidation of intracellular amino acids, and DNA changes. Ultrasound is considered a green technology with a good decontamination effect and the ability to improve product shelf-life when used alone or in combination with other non-thermal technologies. This review focuses on describing the applicability of ultrasound in the food industry, particularly in microbiological decontamination and reducing bacterial alterations and foodborne intoxication/infection.
Article
Food Science & Technology
Yali Ma, Qi Wang, Wanyu Shen, Yingying Liu, Lige Qi, Jiandong Xiao, Rui Cai, Tianli Yue, Zhouli Wang
Summary: This study investigated the effectiveness of pulsed light (PL) treatment in inactivating Alicyclobacillus spp. in apple juice and the mechanisms behind it. The results showed that different strains of Alicyclobacillus spp. in apple juice could be completely inactivated with a total fluence of 23.52-35.28 J/cm2 and a total processing time of less than 8 minutes, depending on the bacterial strains. The PL treatment altered the cell membrane permeability and destroyed the cell structure, resulting in leakage of intracellular electrolytes and disruption of the antioxidant defense system, ultimately leading to bacterial inactivation.
Article
Food Science & Technology
Hao Ding, Tiecheng Wang, Yuhan Sun, Yuxiang Zhang, Jianping Wei, Rui Cai, Chunfeng Guo, Yahong Yuan, Tianli Yue
Summary: This study used cold plasma to inactivate A. acidoterrestris, a bacterium resistant to heat treatment in fruit juice production. The inactivation efficacy was determined using the plate count method and described using a biphasic model. The study also investigated the effects of food matrix, input power, gas flow rate, and treatment time on inactivation efficacy, and analyzed the inactivation mechanism using scavenging experiments, scanning electron microscopy, and Raman spectra.
Article
Engineering, Chemical
Jinye Zhang, Sihang Li, Wenjing Wang, Jianfei Pei, Jiawei Zhang, Tianli Yue, Wirote Youravong, Zhenyu Li
Summary: This study successfully developed a food functional microfiltration membrane by multi-stage modification, with polydopamine and nisin microspheres immobilized onto the membrane surface, resulting in enhanced rejection of Alicyclobacillus acidoterrestris and simultaneous exclusion and inactivation. The modified membrane also showed reliable stability under different membrane cleaning procedures.
JOURNAL OF MEMBRANE SCIENCE
(2021)
Review
Food Science & Technology
Lidong Pang, Xiaowen Pi, Xinyan Yang, Danliangmin Song, Xue Qin, Lihan Wang, Chaoxin Man, Yu Zhang, Yujun Jiang
Summary: This review article discusses the mechanisms and advantages/disadvantages of nucleic acid amplification (NAA)-based strategies for detecting foodborne pathogens in milk. It was found that NAA-based strategies, especially PCR, were effective in detecting foodborne pathogens in milk. LAMP showed high specificity, while RPA and RCA were suitable for on-site and in-situ detection, respectively, and enzyme-free amplification was more economical. However, factors such as sample separation, nucleic acid target conversion, and signal transduction affected the efficiency of NAA-based strategies. Further research is needed to simplify, integrate, and miniaturize microfluidic on-site detection platforms.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Ourdia-Nouara Kernou, Zahra Azzouz, Amine Belbahi, Kamelia Kerdouche, Ghania Kaanin-Boudraa, Akila Amir, Khodir Madani, Patricia Rijo
Summary: This study focused on the inactivation of Escherichia coli in an orange juice drink using a combined microwave-ultrasound system. The results showed that the combination treatment was more effective than individual treatments in eliminating the bacteria. The optimal treatment conditions were determined as 900 W microwave power, 33 s microwave treatment time, and 20 min time of ultrasound.
Article
Food Science & Technology
Thayane R. B. Farias, Elenilson G. Alves Filho, Lorena M. A. Silva, Edy S. De Brito, Sueli Rodrigues, Fabiano A. N. Fernandes
Summary: The study showed that cold plasma technologies could alter the sugar and organic acid content of apple products, with glow discharge plasma leading to a decrease in sucrose and an increase in glucose, fructose, and malic acid, while dielectric barrier discharge plasma resulted in sugar reduction and increased malic acid content.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Lihan Huang, Nurul Hawa Ahmad, Vijay Juneja, Erika Stapp-Kamotani, Jose Gabiola, Udit Minocha, Robert Phillips, Marie Hooker, Isabel Walls, Kim Cook, James Lindsay
Summary: This study investigated the growth kinetics of foodborne pathogen B. cereus during the commercial production of liquid egg yolk using PLA(2) treatment. The results showed that B. cytotoxicus NVH391-98 can grow prolifically at 50 degrees C, with estimated minimum, optimum, and maximum temperatures of 16.7-18.5, 47.8-48.1, and 52.1-52.4 degrees C, respectively. The dynamic model was validated with isothermal curves and it was found that holding the temperature below 15 degrees C or above 55 degrees C can effectively prevent the growth of B. cytotoxicus in egg yolk.
Article
Biotechnology & Applied Microbiology
Giacomo Mantegazza, Robin Duncan, Nicolo Telesca, Giorgio Gargari, Susanna Perotti, Patrizia Riso, Simone Guglielmetti
Summary: This study investigates whether salad-associated LAB can survive the gastrointestinal transit (GIT) and contribute to the gut microbiota. The results suggest that salad-associated LAB can survive in the gastrointestinal tract, but their quantity does not significantly alter the composition of the gut microbiota.
Article
Biotechnology & Applied Microbiology
Itsaso Baztarrika, Adrian Salazar-Sanchez, Lorena Laorden, Ilargi Martinez-Ballesteros, Rodrigo Alonso, Irati Martinez-Malaxetxebarria
Summary: The infection mechanisms of Arcobacter are still uncertain. This study found that Arcobacter isolates from food and water sources were able to adhere and invade Caco-2 cells, and carried at least two virulence markers. A. butzleri showed higher virulent activity compared to A. cryaerophilus, while A. lanthieri, A. skirrowii, and A. vitoriensis exhibited even higher adhesion and invasion values. Sewage isolates were more adherent and invasive, and had a higher gene content. The association between cadF and hecA with high adhesion capability was identified for the first time.
Article
Biotechnology & Applied Microbiology
Balaji Sundararaman, Karen Shapiro, Andrea Packham, Lauren E. Camp, Rachel S. Meyer, Beth Shapiro, Richard E. Green
Summary: Pathogenic bacteria, viruses, fungi, and protozoa can cause food and waterborne diseases, and surveillance methods are needed. In this study, CNER method was used to prepare enrichment baits for difficult-to-grow pathogens. This method allows direct sequencing of pathogens from samples.
Article
Biotechnology & Applied Microbiology
Guanghui Zhou, Pengcheng Dong, Xin Luo, Lixian Zhu, Yanwei Mao, Yunge Liu, Yimin Zhang
Summary: Interactions between bacterial species in the formation of dual-species biofilms in the food industry are affected by environmental stresses, such as temperature and pH. This study found that the combination of cold and acid stresses significantly increased biofilm formation, and different temperatures resulted in variations in the presence of specific bacterial species and the secretion of extracellular substances. The findings provide valuable insights for addressing mixed biofilms in food processing under diverse stressful conditions.
Article
Biotechnology & Applied Microbiology
Carmen Sanchez, Sonia Garde, Jose Maria Landete, Javier Calzada, Dave J. Baker, Rhiannon Evans, Arjan Narbad, Melinda J. Mayer, Marta Avila
Summary: This study sequenced and compared the genomes of bacteriophages active against C. tyrobutyricum, identifying novel species and phage proteins. A phage showed high lytic activity against C. tyrobutyricum cells and remained stable under different environmental conditions. Additionally, engineered strains successfully delivered endolysin and fluorescent protein to dairy products without affecting their technological properties.
Article
Biotechnology & Applied Microbiology
Danai Etter, Michael Biggel, Mariella Greutmann, Nicole Cernela, Sophia Johler
Summary: Bacillus cytotoxicus is a thermotolerant bacterium that is linked to rare but sometimes fatal cases of diarrheal disease. It is mostly found in dehydrated foods containing potato starch or insects and may be missed in routine screening.
Article
Biotechnology & Applied Microbiology
Tong Jin, Xiangjun Zhan, Liuxin Pang, Bo Peng, Xinpeng Zhang, Wenxiu Zhu, Baowei Yang, Xiaodong Xia
Summary: The study found that CpxAR TCS is an important regulatory mechanism for the virulence of C. sakazakii. Mutants showed weakened adhesion, invasion, and survival ability, and exhibited attenuated virulence in animal models. In addition, CpxAR TCS is involved in regulating the expression of genes associated with bacterial virulence and cellular invasion.
Article
Biotechnology & Applied Microbiology
Soo-Hwan Kim, Sang-Hyun Park, Jun-Bae Ahn, Dong-Hyun Kang
Summary: In this study, a semi continuous SHS system was developed to inactivate foodborne pathogens on radish seed surfaces and enhance the seeds' salinity tolerance. The results showed that higher temperature and more treatments led to a significant reduction in microbial count on the seed surface.
Article
Biotechnology & Applied Microbiology
Yujun Zhai, Weina Tian, Kewei Chen, Linshu Lan, Jianquan Kan, Hui Shi
Summary: This research investigates the role of flagella-related genes in the adhesion of E. coli O157:H7 and the effects of certain cations on bacterial adhesion and motility. The results demonstrate that flagellar-mediated motility is critical in the early stage of adhesion, and the presence of Fe2+, Ca2+, and Mn2+ affects the adhesion and motility of wildtype strains but not flagellar function-impaired strains. These findings provide new insights into the mechanisms of bacterial adhesion and have implications for the development of anti-adhesion agents.
Article
Biotechnology & Applied Microbiology
Mariana Marggraf, Andrea Barac, Jens Andre Hammerl, Stefan Hertwig
Summary: Isolating Yersinia enterocolitica from food is challenging due to overgrowth by other microflora and the lack of a selective medium. The authors improved the standard isolation procedure, resulting in a more sensitive method, reduced background bacteria, and time savings.
Article
Biotechnology & Applied Microbiology
Rafael D. Chaves, Samuel H. Kumazawa, Amin Mousavi Khaneghah, Veronica O. Alvarenga, Humberto M. Hungaro, Anderson S. Sant'Ana
Summary: This study investigated the susceptibility to sanitizers and biofilm-forming ability of 43 Salmonella enterica and Listeria monocytogenes strains on stainless steel surfaces. The results showed variations in susceptibility to sanitizers and biofilm resistance among different strains of the pathogens, with chlorine compounds being more effective in inactivating planktonic cells and biofilms.
Article
Biotechnology & Applied Microbiology
So Yeong Mun, Wooje Lee, Soo-Young Lee, Ji Yoon Chang, Hae Choon Chang
Summary: This study reveals that lactobacilli with a strong defense system dominate the final stage of kimchi fermentation and proposes a model for the succession mechanism of kimchi lactobacilli.