Review
Food Science & Technology
Fengzhi Lyu, Tianyu Zhang, Meng Gui, Yongtao Wang, Liang Zhao, Xiaomeng Wu, Lei Rao, Xiaojun Liao
Summary: Bacterial spores, highly resilient and universally present, can cause food spoilage or foodborne illness once revived. Traditional thermal processing can kill spores but adversely affects food quality attributes. The germination-inactivation strategy, which mildly kills spores, faces challenges due to the heterogeneous germination behavior. Understanding germination pathways and mechanisms can facilitate the development of effective strategies. This review discusses the mechanisms of spore germination and the potential application of high hydrostatic pressure (HHP) in mild food sterilization.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Review
Food Science & Technology
Mohamed A. Farag, Matta A. Mesak, Doaa B. Saied, Nada M. Ezzelarab
Summary: This study provides a comprehensive review on various inactivation procedures for spores, including radiation, heat, chemical treatment, and sporicidal agents, as well as a review on different detection methods such as molecular, microscopic, spectroscopic, biosensors, and immunoassays. Combining multiple detection techniques may enhance sensitivity and overcome limitations of each method.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Ozioma Forstinus Nwabor, Helen Onyeaka, Taghi Miri, Kechrist Obileke, Christian Anumudu, Abarasi Hart
Summary: Consumers' changing preference for perceived healthier minimally processed alternatives is challenging the food industry, and cold plasma technology has emerged as a potential solution for ensuring food safety. However, the exact mechanism behind the effectiveness of cold plasma is still unclear, and further research is needed.
FOOD ENGINEERING REVIEWS
(2022)
Review
Agriculture, Multidisciplinary
Helen Onyeaka, Ozioma Nwabor, Siwon Jang, KeChrist Obileke, Abarasi Hart, Christian Anumudu, Taghi Miri
Summary: This article provides an overview of the current state of the art in the application of Sous vide (SV) techniques for processing and preserving foods. Unlike conventional thermal food processing, SV method improves food quality, nutrition, and shelf-life while destroying microorganisms. However, its effectiveness in eliminating microbial pathogens is limited and can be enhanced by combining with other non-thermal methods.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Biotechnology & Applied Microbiology
Y. Luo, G. Korza, A. M. DeMarco, O. P. Kuipers, Y. -Q. Li, P. Setlow
Summary: This study aimed to investigate the impact of genes on transposon Tn1546 on Bacillus subtilis spore germination and wet heat resistance, as well as the role of the transposon's spoVA operon in spore properties. The results suggest that the SpoVA channel encoded by Tn1546 plays a similar role to the wild-type SpoVA channel in CaDPA uptake during spore development, but functions less effectively in germination. Additionally, the study highlights the importance of understanding mechanisms of spores' wet heat resistance in addressing challenges in the food industry.
JOURNAL OF APPLIED MICROBIOLOGY
(2021)
Review
Food Science & Technology
Xingjian Bai, Cindy H. Nakatsu, Arun K. Bhunia
Summary: Biofilm formation by bacteria in food processing environments is a major source of foodborne illness outbreaks. This review focuses on the connection between bacterial biofilm formation and pathogenicity in common foodborne pathogens. Molecular level studies reveal the dual functions of bacterial molecules in biofilm formation and pathogenicity.
Article
Public, Environmental & Occupational Health
Vivian Hoffmann, Sheillah Simiyu, Daniel K. Sewell, Kevin Tsai, Oliver Cumming, Jane Mumma, Kelly K. Baker
Summary: This study compared the bacterial contamination of different types of milk at the point of purchase and during the preparation of infant food. Unpackaged milk was found to be the most contaminated, but pasteurized and UHT milk also showed bacterial contamination at purchase. The presence of bacteria in UHT and pasteurized milk at purchase predicted the presence of the same bacteria in infant food. The prevalence and concentration of bacterial contamination generally increased from the point of purchase to consumption in UHT and pasteurized milk-based food, but decreased in unpackaged milk-based food.
FRONTIERS IN PUBLIC HEALTH
(2022)
Review
Food Science & Technology
Lihua Fan, Yanru Zhang, Balarabe Bilyaminu Ismail, Aliyu Idris Muhammad, Guoliang Li, Donghong Liu
Summary: Bacterial spores are resistant to harsh environmental conditions, but can be induced to germinate using specific germinants. The germination-inactivation strategy has been validated in food and has sparked interest in maximizing spore germination. However, there are still uncertainties and unknown signal transduction mechanisms involved in germination. Sensitive detection of germination biomarkers and optimal timing for subsequent inactivation are crucial for the successful implementation of the strategy.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Abarasi Hart, Christian Anumudu, Helen Onyeaka, Taghi Miri
Summary: Ensuring food safety and extending shelf-life are key priorities in the food industry. The use of supercritical fluid carbon dioxide (SF-CO2) has been shown to effectively inactivate spores-forming microbes while preserving the nutritional characteristics of food products.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Review
Food Science & Technology
Helen Onyeaka, Taghi Miri, Abarasi Hart, Christian Anumudu, Ozioma Forstinus Nwabor
Summary: Ultrasound technology is an emerging food processing technology that inhibits microbial proliferation and extends shelf-life through the rupture and lysis of microbial cells. It has found application in various food processing, and can be combined with other treatments for enhanced efficacy.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Biotechnology & Applied Microbiology
Stephane Andre, Anais Charton, Anais Pons, Clothilde Vannier, Olivier Couvert
Summary: Spores from different genera were heat-treated and stored under different process conditions, showing various inactivation curve shapes and sensitivities to storage. Anaerobic strains exhibited higher resistance to storage, while inactivation rates were accelerated by temperature but relatively unaffected by sub-lethal pH levels.
Review
Food Science & Technology
Cedric Saint Martin, Gregory Jubelin, Maud Darsonval, Sabine Leroy, Charlene Leneveu-Jenvrin, Ghaya Hmidene, Lysiane Omhover, Valerie Stahl, Laurent Guillier, Romain Briandet, Mickael Desvaux, Florence Dubois-Brissonnet
Summary: This review provides an overview of the spatiotemporal drivers of phenotypic heterogeneity of bacterial pathogens in complex food systems at a single-cell level. The heterogeneity can be categorized into genotypic heterogeneity, physiological heterogeneity, and cellular heterogeneity, and mathematical models are used to predict bacterial behavior for ensuring microbiological food safety.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Review
Microbiology
Peter Setlow, Graham Christie
Summary: Spores formed by some Firmicutes members exemplify the quest for bacterial survival, as they are ubiquitous and reflect adaptations to bacteria's stresses. Spores have significant impact in public health, food safety, and biowarfare. Their heat resistance, conferred by a mineralized protoplast and reduced water content, is hallmark, while mutations may arise from dry heat exposure. Their multifactorial countermeasures to extreme conditions involve reduced macromolecular motion and DNA saturation with small acid-soluble spore proteins (SASPs). SASPs also contribute to radiation resistance, along with Ca2+, photoproduct lyase, and low water content, minimizing DNA damage. Spores' resistance extends to chemicals and macromolecules, facilitated by the spore coat, inner membrane, and SASP protection. Other stresses, such as high pressure and abrasion, are also resisted. Overall mechanisms of resistance involve reduced molecular motion, a balance between rigidity and flexibility, and efficient repair.
MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS
(2023)
Article
Spectroscopy
Barbara Procacci, Samantha H. Rutherford, Gregory M. Greetham, Michael Towrie, Anthony W. Parker, Camilla Robinson, Christopher R. Howle, Neil T. Hunt
Summary: Ultrafast 2D-IR spectroscopy is a powerful tool that can be used for detection and classification of bacterial spores, allowing differentiation between different types and potentially creating a library of spectra for classification purposes in biological analysis.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
(2021)
Article
Chemistry, Multidisciplinary
Masamu Kawada, Hyuna Jo, Alexis M. Medina, Seunghyun Sim
Summary: We report a programmable molecular assembly of synthetic polymers with engineered bacterial spores, driven by dynamic covalent bond formation on spore surface glycan. The resulting materials are structurally stable, self-healing, and recyclable. The incorporation of genetically encoded functionalities allows for simple and repeated enzymatic catalysis.
JOURNAL OF THE AMERICAN CHEMICAL SOCIETY
(2023)