Article
Biotechnology & Applied Microbiology
Paula Fernandez-Gomez, Jose F. Cobo-Diaz, Marcia Oliveira, Montserrat Gonzalez-Raurich, Avelino Alvarez-Ordonez, Miguel Prieto, James L. Walsh, Morten Sivertsvik, Estefania Noriega-Fernandez, Mercedes Lopez
Summary: Plasma-Activated Water (PAW) was generated from tap water and its antimicrobial activity against Listeria monocytogenes was evaluated. PAW generated at 36 W-30 min showed the most effective inactivation, reducing the cell count by 4.6 log in planktonic state. Although the antimicrobial activity in biofilms was lower, increasing the exposure time to 30 min resulted in a reduction of >4.5 log cycles. The mechanisms of action of PAW involved changes in carbon metabolism, virulence, and stress response genes.
Article
Biotechnology & Applied Microbiology
Hyeon Woo Park, Guoying Chen, Cheng-An Hwang, Lihan Huang
Summary: This study aimed to investigate the effect of water activity on the inactivation of Listeria monocytogenes using gaseous chlorine dioxide. The results showed that the antimicrobial effect of chlorine dioxide decreases as water activity levels and chlorine dioxide concentrations decrease. The modified Chick model was found to be more suitable for describing the inactivation of L. monocytogenes and could be used to design treatment processes for inactivating L. monocytogenes in low-moisture foods.
Article
Food Science & Technology
Emel Unal Turhan, Suleyman Polat, Zerrin Erginkaya, Gozde Konuray
Summary: This study aimed to investigate the effectiveness of organic acids and ultrasound in inactivating Escherichia coli and Listeria monocytogenes biofilms on lettuce leaves and examine the impact of these treatments on lettuce quality. The combined treatment of ultrasound and organic acid showed synergistic and antagonistic effects on pathogen biofilms, with a higher anti-biofilm activity compared to single treatments. The type of organic acid and treatment time influenced the biofilm detachment rate, with lactic acid and malic acid exhibiting stronger anti-biofilm activities. Furthermore, the 60-minute decontamination treatments did not adversely affect the color, texture, or sensory quality of the lettuce. Overall, the combined treatment of ultrasound and organic acid is recommended as an effective hurdle technology for removing pathogen biofilms from fresh produce.
Article
Immunology
Kyungjin Cho, Darina Spasova, Sung-Wook Hong, O. Eunju, Charles D. Surh, Sin-Hyeog Im, Kwang Soon Kim
Summary: In a study using germ-free mice, it was found that the food-borne pathogen Listeria monocytogenes can establish commensalism in the gut through reversible down regulation of virulence genes, with CD8(+) T cells playing a crucial role in maintaining this relationship. This research provides important insights into host-microbe interactions and may have implications for developing therapies against immune disorders caused by intestinal pathogens.
FRONTIERS IN IMMUNOLOGY
(2021)
Article
Food Science & Technology
Jiwon Kim, Hoikyung Kim, Larry R. Beuchat, Jee-Hoon Ryu
Summary: The study found that in a laboratory setting, combinations of multiple plant essential oils can synergistically inhibit the growth of L. monocytogenes, with the combination of cinnamon bark and thyme thymol showing the best result. These results indicate that combinations of plant essential oils may be a potential method for controlling L. monocytogenes in organic tomato juice.
Article
Agriculture, Multidisciplinary
Honghui Shi, Chunliu Li, Haixia Lu, Junli Zhu, Shiyi Tian
Summary: Electrolyzed water (EW) generated by adding NaCl has high bactericidal activity and biofilm removal capability, especially against Listeria monocytogenes. 0.3% NaCl EW (SEW) exhibited the highest bactericidal activity and resulted in changes in cell permeability and morphology. The combination of SEW and DMDC can effectively reduce microbial load without negatively impacting the quality of lettuce.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Infectious Diseases
Min Gyu Song, Pantu Kumar Roy, Eun Bi Jeon, So Hee Kim, Min Soo Heu, Jung-Suck Lee, Jae-Suk Choi, Jin-Soo Kim, Shin Young Park
Summary: This study investigated the effects of plasma on Listeria monocytogenes mixed-culture biofilms formed on various surfaces. Plasma was found to disrupt intercellular contact and induce cell decomposition, thereby preventing biofilm formation. The results suggest that plasma can be used as an alternative non-heating sterilization technology to reduce biofilm formation on bacterial targets in the food industry.
Article
Chemistry, Applied
Zhaolun Li, Hongyan Wu, Jianan Liu, Hongshun Hao, Jingran Bi, Hongman Hou, Gongliang Zhang
Summary: This study investigates the synergistic effects of benzyl isothiocyanate (BITC) and resveratrol (RS) on Listeria monocytogenes and their potential application in chicken meat preservation. The combination of BITC and RS significantly enhances antimicrobial activity and inhibits the growth of Listeria monocytogenes in a short time period. It also disrupts biofilm formation and induces intracellular ROS surges. The study suggests that the combination of BITC and RS could be a promising strategy for food preservation.
Article
Food Science & Technology
Yi-Ming Zhao, Shikha Ojha, Catherine M. Burgess, Da-Wen Sun, Brijesh K. Tiwari
Summary: This study found that the inactivation efficacy of PAW was positively correlated with plasma treatment time and bacterial exposure time, with Gram-negative species being more sensitive to PAW than Gram-positive species. Bacteria showed cell structure damage after treatment with PAW, accompanied by acidification of pH and increase in conductivity.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Ezequiel Hernandez-Mendoza, Etna Aida Pena-Ramos, Vijay K. Juneja, Martin Valenzuela-Melendres, Maria Susana Scheuren-Acevedo, Marangeli Osoria
Summary: Mild cooking thermal treatments can be detrimental to ground meat dishes like meatballs in chipotle sauce, especially when salt levels are reduced. Listeria monocytogenes, a thermoresistant pathogen, is a concern in ready-to-eat foods. However, nisin, due to its thermal stability, can be a beneficial alternative for effectively inactivating L. monocytogenes and ensuring meat safety.
JOURNAL OF FOOD PROTECTION
(2023)
Article
Microbiology
Taisong Fang, Yufan Wu, Yani Xie, Linjun Sun, Xiaojie Qin, Yangtai Liu, Hongmei Li, Qingli Dong, Xiang Wang
Summary: The study investigated the effects of various treatments on Listeria monocytogenes, with results showing that nisin treatment had the highest sublethal injury percentage and extended lag time for treated cells. Heat treatment showed a significant correlation between sublethal injury percentage and lag time, while lactic acid, benzalkonium chloride, and nisin treatments did not show the longest lag time under the most severe conditions.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Microbiology
Meghan Den Bakker, Henk C. den Bakker, Francisco Diez-Gonzalez
Summary: This study investigated the thermal inactivation kinetics of Listeria monocytogenes on pecans, macadamia nuts, and sunflower seeds. The results showed that L. monocytogenes has relatively high thermal tolerance, and the findings will contribute to controlling this pathogen on nuts and seeds. Understanding Listeria's ability to survive heat treatments in low-water activity foods is important for the food industry.
MICROBIOLOGY SPECTRUM
(2021)
Article
Acoustics
C. Aguilar, J. Serna-Jimenez, E. Benitez, V. Valencia, O. Ochoa, L. Sotelo
Summary: The study evaluated the inactivation effect of probe ultrasound on three types of microorganisms in raw meat emulsions, with results showing a microbial inactivation rate of up to 60% under the conditions of 10 minutes, 7.56 seconds pulse wave, and 400 watts of power. This suggests that ultrasound technology could be incorporated into meat industry processing lines for improved microbial control.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Biochemistry & Molecular Biology
Cristina Serra-Castello, Ilario Ferrocino, Anna Jofre, Luca Cocolin, Sara Bover-Cid, Kalliopi Rantsiou
Summary: The combination of lactate as an antimicrobial agent and high-pressure processing (HPP) as a lethal treatment is an effective strategy for controlling L. monocytogenes in cooked meat products. The molecular mechanisms underlying the protective effect of lactate involve promoting shifts in pathogen metabolism and membrane properties, enhancing resistance to HPP. This study provides insights into the adaptive responses of L. monocytogenes to lactate and HPP, contributing to the understanding of the piezo-protective effect of lactate.
Article
Biotechnology & Applied Microbiology
Yuan Su, Xiaoye Shen, To Chiu, Tonia Green, Mei-Jun Zhu
Summary: This study evaluated the efficacies of chlorine and peroxyacetic acid (PAA) to control Listeria monocytogenes on fresh apples and cross-contamination in simulated dump tank water. The results showed that chlorine and PAA could reduce the number of Listeria monocytogenes, but the efficacy of chlorine was affected by the presence of organic matter, and the antimicrobial efficacy of PAA was concentration dependent. Sanitizers could reduce the transfer of Listeria monocytogenes, but could not eliminate it completely.
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)