Article
Food Science & Technology
Erlany Monteiro Ribeiro Pelissari, Karina Vieira Covre, Denes Kaic Alves do Rosario, Jackline Freitas Brilhante de Sao Jose
Summary: This study evaluated the effects of different disinfection treatments on arugula, kale, cucumber, and strawberry, showing that total phenolic compounds were most sensitive to the disinfection process. Ultrasound improved the efficacy of disinfectants, with lactic acid and hydrogen peroxide combined with ultrasound showing significant inactivation of Salmonella Enteritidis.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Shubham Sharma, Swarna Jaiswal, Brendan Duffy, Amit K. Jaiswal
Summary: Foodborne pathogens can be transferred from contaminated food contact surfaces to food due to poor hygiene or biofilm formation. The ideal antimicrobial surface should prevent microbial attachment, kill microbes, or remove dead bacteria. Emerging technologies such as surface functionalization and high-intensity ultrasound show high potential for developing safe and inert food contact materials.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biotechnology & Applied Microbiology
Min-Yeong Cha, Jae-Won Ha
Summary: This study demonstrates that low-energy X-ray irradiation effectively inactivates biofilms of major foodborne pathogens on various food contact surfaces. The inactivation levels varied depending on the material surface, with Teflon showing the lowest dose required for a 5-log reduction in cell count. X-ray irradiation removes extracellular polymeric substances (EPS) in biofilms, which is closely related to the inactivation trends of biofilms on different surfaces.
Review
Agriculture, Multidisciplinary
Jian Li, Feng Zhao, Wenyao Zhan, Zhiqi Li, Liang Zou, Qi Zhao
Summary: Food contamination caused by foodborne pathogens is a major public health concern globally, leading to significant food loss annually. The emergence of antimicrobial resistant bacteria has reignited interest in bacteriophages as antibacterial agents, with their application showing promise in various food production settings. Despite considerable success, challenges remain in terms of technology, environmental safety, and administrative policy for the further development of phage-based antibacterial products.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Aline M. von Hertwig, Flavia S. Prestes, Maristela S. Nascimento
Summary: This study evaluated the biofilm formation capacity and resistance to sanitizers of Salmonella strains isolated from the peanut supply chain. While the Salmonella strains showed high ability to form biofilms, they were generally sensitive to most sanitizers within 15 minutes of treatment.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Jinnam Kim, Soeun Park, Jiyoung Lee, Seungjun Lee
Summary: The consumption of fresh produce contributes to a healthier diet, but it also leads to an increase in foodborne diseases caused by pathogens like Escherichia, Listeria, and Salmonella. Previous studies have shown that internalization of these pathogens in fresh produce can pose a risk to public health.
Article
Food Science & Technology
Da-Young Jee, Jae-Won Ha
Summary: The study showed that the combination of TNEW and UVA light had a significant synergistic antimicrobial effect on E. coli, Salmonella, and Listeria, resulting in reductions in bacterial populations through mechanisms such as intracellular reactive oxygen species generation and bacterial cell membrane damage. These findings demonstrate the potential for enhancing microbiological safety of food contact surfaces during food processing.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Food Science & Technology
Anna Townsend, Laura K. Strawn, Benjamin J. Chapman, Laurel L. Dunn
Summary: Listeria species and L. monocytogenes were detected in every stage of the fresh produce supply chain, with the highest prevalence observed in natural environments and outdoor production. Data gaps were identified for future research on produce safety, particularly in the transportation and distribution center environment.
Article
Horticulture
Yi Su, Wei-Yea Hsu, Tung-Shi Huang, Amarat Simonne
Summary: Consumer demand for a healthier lifestyle has led to an increase in the consumption of fresh produce and herbs as flavoring agents, with a preference for locally produced items. The study found that cilantro had the highest APC among tested produce, while national chains had lower APC levels compared to farmers' markets and locally owned grocery stores. No human pathogens were detected in any of the tested produce samples.
Review
Food Science & Technology
Silvia Guillen, Laura Nadal, Ignacio Alvarez, Pilar Manas, Guillermo Cebrian
Summary: The success of Salmonella as a foodborne pathogen can be attributed to its genetic diversity and adaptability, allowing it to survive in harsh conditions and cause disease. However, the development of stress resistance may come with a fitness cost for bacterial cells and can trigger changes in Salmonella virulence.
Review
Food Science & Technology
Zhaojie Li, Qingli Yang, Han Du, Wei Wu
Summary: This review summarizes the application of pulsed electric field technology in the food industry, focusing on its bactericidal effect on common pathogenic bacteria, as well as its potential for future development.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Terry Kim, Jin-Hee Kim, Se-Wook Oh
Summary: With the increasing demand for natural antimicrobial products, the importance of using natural compounds in food is on the rise. However, studies suggest that the antimicrobial activity of grapefruit seed extract (GSE) may come from synthetic substances rather than being entirely natural. Further research is needed to address these controversial issues.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Tomi Obe, Amber K. Richards, Nikki W. Shariat
Summary: The study aimed to evaluate the ability of different serovars of Salmonella to form biofilm under different conditions. Results showed that Salmonellae differ in attachment depending on the surface and temperature conditions encountered, which may impact their persistence in processing environments.
JOURNAL OF APPLIED MICROBIOLOGY
(2022)
Article
Food Science & Technology
Soyul Lee, Areum Han, Jae-Hyun Yoon, Sun-Young Lee
Summary: The study predicted the growth of foodborne pathogens in different vegetable and fruit juices, finding that vegetable juices supported the growth of foodborne pathogens.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Natalia Andrade Teixeira Fernandes, Ami Lin Rose, Luara Aparecida Simoes, Disney Ribeiro Dias
Summary: This study evaluated the antibacterial activity of purified fractions of biosurfactants produced by Wickerhamomyces anomalus CCMA 0358 using waste cooking oil as substrate. The results showed that the purified fractions exhibited higher inhibitory and bactericidal activities against pathogenic bacteria compared to the crude biosurfactant. This is the first study to evaluate the antimicrobial activity of purified biosurfactant fractions produced by Wickerhamomyces anomalus.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2023)