Category Archives: Technology

Researchers pioneer nanotechnology to combat E. coli in rice, strengthen food safety

Posted on October 27, 2024 by | Leave a comment

Food Safety News

Researchers at the University of Texas at El Paso (UTEP) have made a major breakthrough in agricultural biotechnology, focusing on the use of nanotechnology to combat E. coli contamination in rice crops. This discovery, led by Hamidreza Sharifan and his team, offers promising solutions for improving food safety and addressing bioterrorism threats.

The research centers on the development of advanced methods to detect and mitigate the effects of pathogens, particularly E. coli, which poses a significant threat to global food systems. The team, which includes Daisy Wilson, a Ph.D. student in environmental science and engineering, and Valeria Gonzalez, a senior undergraduate in forensic science, conducted groundbreaking work in biofortification and nanoparticle application to reduce microbial contamination.

“We got an internship with the Department of Homeland Security as a team,” Wilson told The Prospector, UTEP’s student newspaper. “It was led by Dr. Sharifan, and he mentored myself and Valeria for the summer.”

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Posted in E.coli, Food Microbiology Research, Food Technology, Research, Technology

Research – Impact of Various Washing Protocols on the Mitigation of Escherichia coli Contamination in Raw Salad Vegetables

Posted on October 26, 2024 by | Leave a comment

MDPI

Vegetables are an essential component of a balanced diet. The consumption of ready-to-eat foods may lead to the risk of infections and illnesses due to microbial contamination. To mitigate the potential of microbial contamination risks, it is critical to promote safe handling practices among consumers. In this study, our research evaluated the efficacy of different vegetable washing methods, specifically with lettuce, tomato, and cucumber, to establish optimal practices for reducing microbial contamination. This study consisted of two phases. Initially, a survey was distributed to 150 volunteers using snowball sampling to assess everyday vegetable handling and washing methods. The survey’s results identified four predominant methods: washing with a 5% vinegar solution for 3 min followed by tap water rinse (37.3% of participants), rinsing with tap water for 1 min (29.3%), washing with a 5% salt solution (vegetable soap) for 3 min followed by a tap water rinse (16.6%), and a 3 min tap water rinse (14%). A minor segment (3.33%) reported not washing their vegetables at all. The survey’s findings guided the second phase, which tested the aforementioned washing protocols’ effectiveness in reducing Escherichia coli (E. coli) levels on spiked contaminated salad vegetables. The tested vegetables were sterilized using UV light, inoculated with 0.5 McFarland E. coli, and then washed using the four identified methods. After that, E. coli enumeration after washing was performed using 3M™ Petrifilm and the comparison was analyzed via one-way ANOVA. During this study, it was revealed that the cucumbers had the highest E. coli contamination levels in comparison to the lettuce and tomato after washing. Interestingly, by comparing the three washing methods, it was found that washing the vegetables with vinegar proved to be the most effective solution for reducing microbial presence on both lettuce and cucumbers. Notably, the natural smoothness of tomato skin led to no significant differences in contamination levels across washing methods. In summary, vinegar washing effectively reduces microbial contamination from salad vegetables, highlighting the need for informed consumer practices to prevent foodborne outbreaks. This study emphasizes the importance of monitoring contamination sources and using safe washing techniques.

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Posted in E.coli, Food Microbiology Research, Food Technology, Research, Technology, UV Microbiology, UV-C

Research – Evaluating Chlorine Sanitization at Practical Concentrations for Controlling Listeria monocytogenes and Salmonella on Fresh Peaches

Posted on October 22, 2024 by | Leave a comment

MDPI

Abstract

Recent foodborne outbreaks and recalls involving Listeria monocytogenes and Salmonella-contaminated peaches have caused significant economic losses to the peach industry. This study evaluated the effectiveness of chlorine, a commonly used sanitizer in the fresh produce industry, against L. monocytogenes and Salmonella and its ability to control cross-contamination in fresh peaches. Peaches inoculated with L. monocytogenes or Salmonella (~6 log10 CFU/peach) were treated with 50–150 mg/L of free chlorine (FC, pH6.8) 24 h post-inoculation. The results revealed that chlorine had similar efficacy against L. monocytogenes and Salmonella on peaches (p > 0.05). A 30 s treatment at 50, 100, and 150 mg/L FC resulted in dose-dependent reductions (p < 0.05), achieving reductions of 0.88–0.92, 1.54–1.61, and 1.73–1.79 log10 CFU/peach, respectively. Extending the contact time to 2 min slightly but significantly enhanced the chlorine efficacy (p < 0.05). Additionally, a 30 s to 2 min exposure to chlorine with 50–150 mg/L FC resulted in a 1.05–1.43 log10 CFU/peach reduction in yeasts and molds. Tap water exposure led to substantial cross-contamination between inoculated and uninoculated fruits and processed water, with Salmonella exhibiting higher transfer rates than L. monocytogenes. The application of chlorine mitigated the cross-contamination of both pathogens but did not entirely prevent it. These findings offer valuable insights for the peach and other stone fruit industries to verify process controls.

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Posted in food bourne outbreak, Food Microbiology Research, Food Technology, foodborne outbreak, foodbourne outbreak, Hurdle Technology, Listeria, Listeria monocytogenes, outbreak, Research, Salmonella, Technology

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Research – Fortification of Orange and Apple Juices with Ferulic Acid: Implications for Food Safety and Quality

Posted on October 21, 2024 by | Leave a comment

MDPI

Abstract

In recent years, the awareness of healthier lifestyles among consumers has driven to an increased interest in more natural, nutritious, and low-processed foods. Ferulic acid, one of the most abundant phenolic acids in plants, has demonstrated a wide spectrum of antimicrobial activities and a range of biomedical effects, including antioxidant, antiallergic, hepatoprotective, anticarcinogenic, anti-inflammatory, and antithrombotic, among others. The objective of this work was to study the antilisterial effect of ferulic acid (FA, 1500 mg/L) on fresh, ready-to-eat orange (FOJ) and apple (FAJ) juices and evaluate its effect on product quality. The results showed that FA reduced the Listeria monocytogenes population after 9 days of storage at 4 °C, but no effect on the indigenous microbiota was observed. The titratable acidity and color significantly changed. The antioxidant capacity and total phenolic content significantly increased with the addition of FA, being at least two times greater in fortified juices. FAJ and FOJ containing FA were scored lower (6.8 and 5.7 on a 9-point hedonic scale, respectively) than their respective controls. Overall, our results demonstrated that FA treatment could be a useful strategy to maintain the safety of fresh apple and orange juices and increase the antioxidant activity and phenolic content. The potential industrial applications and health benefits of the fortification of fruit juices with FA should be further explored.

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Posted in Food Microbiology Research, Food Technology, Listeria, Listeria monocytogenes, Research, Technology

Research – Innovative Pathogen Reduction in Exported Sea Bass Through Atmospheric Cold Plasma Technology

Posted on October 21, 2024 by | Leave a comment

MDPI

Abstract

The safety of sea bass is critical for the global food trade. This study evaluated the effectiveness of atmospheric cold plasma in reducing food safety risks posed by Salmonella Enteritidis and Listeria monocytogenes, which can contaminate sea bass post harvest. Cold plasma was applied to inoculated sea bass for 2 to 18 min, achieving a maximum reduction of 1.43 log CFU/g for S. Enteritidis and 0.80 log CFU/g for L. monocytogenes at 18 min. Longer treatments resulted in greater reductions; however, odor and taste quality declined to a below average quality in samples treated for 12 min or longer. Plasma treatment did not significantly alter the color, texture, or water activity (aw) of the fish. Higher levels of thiobarbituric acid reactive substances (TBARSs) were observed with increased exposure times. Cold plasma was also tested in vitro on S. Enteritidis and L. monocytogenes on agar surfaces. A 4 min treatment eliminated the initial loads of S. Enteritidis (2.71 log CFU) and L. monocytogenes (2.98 log CFU). The findings highlight the potential of cold plasma in enhancing the safety of naturally contaminated fish. Cold plasma represents a promising technology for improving food safety in the global fish trade and continues to be a significant area of research in food science.

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Posted in Cold Atmospheric Plasma, Cold Plasma, Food Microbiology Research, Food Pathogen, Food Technology, Pathogen, pathogenic, Research, Technology

Research – Antibacterial Effects of Thermosonication Technology on Salmonella typhimurium Strains Identified from Swine Food Chain: An In Vitro Study

Posted on October 19, 2024 by | Leave a comment

MDPI

Among innovative food technologies, ultrasounds have demonstrated physical damages (provided by frequency and intensity factors) on bacterial structures while determining the microbiological stabilization of many foodstuffs. This study tested the efficacy of the thermosonication process on 16 Salmonella typhimurium strains belonging to the academic biobank (isolated from swine slaughterhouses). All strains were exposed to focused ultrasounds, generated by the Waveco® system (Milan, Italy), with the following settings: 40 KHz coupled with 80 W at different 5 min intervals starting from 5 to 15 ones, and focusing on two different temperatures: 40 °C and 50 °C. After each treatment, all strains were directly plated onto count agars immediately (t0) and after 24 h (t24) of storage at refrigerated temperature. The results showed bacterial reductions by prolonging the sonication treatments until 15 min (i.e., 50 °C for 15 min reduced of 2.16 log CFU/gr the initial loads). In the present in vitro study, the most considerable decrease was observed after 24 h. It meant that Salmonella strains were lethally damaged at the wall level, confirming the ultrasound bactericidal effect on loads. The present in vitro scientific investigation demonstrates the practical bactericidal effects of thermosonication, highlighting promising applications at the industry level for food microbial stabilization and shelf-life prolongation.

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Posted in Food Microbiology Research, Food Safety, food safety training, Food Technology, Research, Technology, Thermosonication

Research – Assessment and Validation of Predictive Growth Models for Locally Isolated Salmonella enterica and Listeria monocytogenes in Alfalfa Sprouts at Various Temperatures

Posted on October 10, 2024 by | Leave a comment

Wiley Online

ABSTRACT

Sprouts are popular due to their high nutritional content, including vitamins, minerals, antioxidants, and enzymes. However, the conditions favorable for sprouting, such as warm and humid environments, are also ideal for the growth of bacteria, including food-borne pathogens. Here, we analyzed the growth and developed predictive models of locally isolated and commercial strains of Salmonella enterica and Listeria monocytogenes in alfalfa sprouts under various constant temperatures, ranging from 5°C to 25°C. Our findings indicated that these pathogens could grow at 5°C in sprouts, albeit with a low growth rate. A rapid increase in concentration occurred at temperatures of 10°C and above. The fitted models demonstrated high performance, with R2 values ranging from 0.964 to 0.997 and RMSE values ranging from 0.15 to 0.51, respectively. Based on the fitted values, bias factor (Af) values varied between 1.01 and 1.06, with all accuracy factor (Bf) values at 1.00. Acceptable prediction zone (APZ) values ranged from 81.8% to 100%. Validation of the models under dynamic temperature conditions for specific strains showed acceptable performance. This study enhances our understanding of S. enterica and L. monocytogenes growth in alfalfa sprouts. The findings of this study could be used to improve the risk assessment of these pathogens in alfalfa sprouts.

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Posted in Food Microbiology Research, Food Technology, Listeria, Research, Salmonella, Technology

Research – Efficacy of an Edible Coating with Carvacrol and Citral in Frozen Strawberries and Blueberries to Control Foodborne Pathogens

Posted on October 10, 2024 by | Leave a comment

MDPI

Adding essential oils in an edible coating could be an alternative for the food industry to control foodborne pathogens. In 2014, EFSA published a report highlighting the risk associated with Salmonella spp. and Norovirus in fresh and frozen berries. This study aimed to evaluate the efficacy of an edible coating (RP-7) with carvacrol and citral on reducing the population of Salmonella enterica, Escherichia coli O157:H7, Listeria monocytogenes, and murine Norovirus (MNV-1) in frozen strawberries and blueberries. Before evaluating the efficacy, the best method for applying the coating on fruit was studied. The immersion method was selected, with an optimal drying time of 45 min. After this, the berries were frozen and stored for one, two, three, four, and eight weeks at −18 °C. In strawberries, all bacteria were reduced to below 0.7 log cfu/strawberry in the eighth week, and the MNV-1 infectivity showed a reduction of nearly 2 logarithmic units. In blueberries, S. enterica and E. coli O157:H7 were reduced to 0.8 log cfu/blueberries within a week, and MNV-1 achieved a reduction of 0.8 logarithmic units at the end of the assay. The application of RP-7 affected the studied microorganisms in frozen strawberries and blueberries.

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Posted in E.coli O157, E.coli O157:H7, essential oils, Food Microbiology Research, Food Technology, Norovirus, Research, Salmonella, Technology

Research – The microwave bacteriome: biodiversity of domestic and laboratory microwave ovens

Posted on September 20, 2024 by | Leave a comment

Frontiers In.org

Microwaves have become an essential part of the modern kitchen, but their potential as a reservoir for bacterial colonization and the microbial composition within them remain largely unexplored. In this study, we investigated the bacterial communities in microwave ovens and compared the microbial composition of domestic microwaves, microwaves used in shared large spaces, and laboratory microwaves, using next-generation sequencing and culturing techniques. The microwave oven bacterial population was dominated by Proteobacteria, Firmicutes, Actinobacteria, and Bacteroidetes, similar to the bacterial composition of human skin. Comparison with other environments revealed that the bacterial composition of domestic microwaves was similar to that of kitchen surfaces, whereas laboratory microwaves had a higher abundance of taxa known for their ability to withstand microwave radiation, high temperatures and desiccation. These results suggest that different selective pressures, such as human contact, nutrient availability and radiation levels, may explain the differences observed between domestic and laboratory microwaves. Overall, this study provides valuable insights into microwave ovens bacterial communities and their potential biotechnological applications.

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Posted in Food Microbiology Research, Food Technology, Research, Technology

Research – Food processing aid against Listeria gets approval for use in the U.S. market

Posted on September 19, 2024 by | Leave a comment

Food Safety News

This innovative technology, developed by Canadian biotechnology company Innodal, uses antimicrobial peptides to eliminate the harmful pathogen.  With its entry into the U.S. market, Innodal is set to launch industrial-scale projects with U.S. processing companies.

Listeria monocytogenes is feared by public health because it potentially has a high mortality rate. In a 2008 Canadian outbreak, that rate approached 40 percent.

INNEO is  Innodal’s flagship product.  It has been successfully commercialized in Canada for four years and will now be available in the U.S. market. Designed to target Listeria monocytogenes — a severe foodborne pathogen responsible for listeriosis — INNEO has proven significantly more effective than traditional chemical treatments in industry trials, particularly against strains that have led to major recalls in North America.

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Posted in Bio-Preservative, Food Microbiology Research, Food Technology, Listeria, Listeria monocytogenes, Research, Technology