Air microbubble assisted washing of fresh produce: Effect on microbial detachment and inactivation

Zhang, Hongchao; Tikekar, Rohan V.

doi:10.1016/j.postharvbio.2021.111687

Cited by 15 publications

(6 citation statements)

References 26 publications

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“…Previous studies have shown that the surface roughness of produce can significantly reduce the efficiency of sanitation methods. For instance, the results of a study by Zhang and Tikekar (2021) on the effectiveness of air microbubbles on the detachment and inactivation of pathogens on grape tomatoes, blueberries, and baby spinach showed that the attachment was stronger on spinach compared to grape tomatoes [ 38 ]. This same study concluded that the roughness of the surface of baby spinach allowed the entrapment of bacteria, making it difficult to remove [ 38 ].…”

Section: Resultsmentioning

confidence: 99%

“…For instance, the results of a study by Zhang and Tikekar (2021) on the effectiveness of air microbubbles on the detachment and inactivation of pathogens on grape tomatoes, blueberries, and baby spinach showed that the attachment was stronger on spinach compared to grape tomatoes [ 38 ]. This same study concluded that the roughness of the surface of baby spinach allowed the entrapment of bacteria, making it difficult to remove [ 38 ]. It is also important to note that the mechanisms behind bacterial attachment to produce surfaces are not only related to the surface structure and biochemical characteristics of the produce but also to the specific bacteria [ 39 ].…”

Section: Resultsmentioning

confidence: 99%

“…The damaged cells can attach to other surfaces that come in contact with the wash water; however, VBNC E. coli O157:H7 cells are rarely able to resuscitate on the surface of produce [ 48 ]. The ability of the bubbles to dislodge bacteria from their surfaces is due to their scrubbing action or turbulence when they collapse, generating free radicals [ 38 ]. The bubbles may potentially play a crucial role in removing bacteria from the produce surface, improving the efficacy of sanitizers, and reducing the necessary dosages of sanitizers used to wash produce.…”

Section: Resultsmentioning

confidence: 99%

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Evaluation of the Effectiveness of Aeration and Chlorination during Washing to Reduce E. coli O157:H7, Salmonella enterica, and L. innocua on Cucumbers and Bell Peppers

Benitez,

Aryal,

Lituma

et al. 2023

Foods

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The attachment strength of bacteria to surfaces can affect the efficacy of sanitizers during washing. This study aimed to determine the effectiveness of chlorination and aeration in the removal of pathogens from the surface of produce. Cucumbers and bell peppers were inoculated with Listeria innocua, Escherichia coli O157:H7, or Salmonella enterica; afterwards, the produce was washed with or without chlorinated water (100 ppm) for 3 min in combination with or without aeration. Cucumbers washed with chlorinated water, with or without aeration, presented significant reductions of L. innocua (3.65 log CFU/cm2 and 1.13 log CFU/cm2, respectively) (p < 0.05). Similarly, bell peppers washed in chlorinated water with aeration (1.91 log CFU/g) and without aeration (2.49 log CFU/g) presented significant reductions of L. innocua. A significant reduction of L. innocua was observed on bell peppers washed with non-chlorinated water with aeration (2.49 log CFU/g) (p < 0.05). Non-chlorinated water was also effective in significantly reducing the level of Salmonella enterica (p < 0.05) on cucumbers and bell peppers. Washing with chlorinated water with aeration reduced Salmonella enterica levels from 4.45 log CFU/cm2 on cucumbers to below the detectable limit (0.16 log CFU/cm2). The highest reduction of Salmonella enterica from bell peppers occurred after washing with chlorinated water with aeration (2.48 log CFU/g). E. coli O157:H7, L. innocua, and Salmonella enterica levels present in non-chlorinated water after washing contaminated produce with or without aeration were significantly greater than those in chlorinated water (p < 0.05). After treatment, the population levels of all pathogens in chlorinated water with or without aeration were below the detectable limit for bell peppers (<1.10 log CFU/mL) and cucumbers (<1.20 log CFU/mL). Using chlorine in combination with forced aeration during washing minimizes cross-contamination of bacterial pathogens.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Evaluation of the Effectiveness of Aeration and Chlorination during Washing to Reduce E. coli O157:H7, Salmonella enterica, and L. innocua on Cucumbers and Bell Peppers

Benitez,

Aryal,

Lituma

et al. 2023

Foods

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“…Salah satu Jurnal RESTI (Rekayasa Sistem dan Teknologi Informasi) Vol. bidang tersebut adalah bidang sterilisasi yang belum banyak menerapkan teknologi gelembung mikro [6,7,8].…”

Section: Pendahuluanunclassified

Pengembangan Karakterisasi Gelembung Mikro Menggunakan Metode PIV beserta Pemantauan dengan IOT

Salim

Juliastuti

Nadhira

2021

RESTI

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The development of microbubble technology has been widely used in various fields. One of these areas is sterilization technology using microbubbles to speed up and increase the effectiveness of the sterilization process. One example is room sterilization using vaporized ozone gas microbubbles which can minimize the spread of the Covid-19 virus. However, research and development of microbubbles are still not much related to the characterization of their size and hydrodynamic properties. In this study, we propose the development of a continuous characterization of the size of microbubbles using the image analysis method. Image analysis aims to find the displacement vector using particle image velocimetry (PIV) techniques. The Hadamard-Rybczynski equation was used to calculate the size of the microbubbles based on the rising velocity vector of the microbubbles. The image capture process uses an LED light shadow technique to get a brighter and more stable image. The template matching algorithm is used to speed up the displacement vector analysis process used in the PIV technique. The analysis process is carried out in-situ in parallel processing using the python program on the raspberry pi4 unit. The analysis process uses three program services that run parallel, namely recording, pre-processing, and processing services. The measurement process uses three validations, namely pixel validation, template matching algorithm validation, and interrogation window. Bubble size data is displayed in the form of real-time graphs and size distribution histograms online using IoT. The test results show the size distribution of the microbubbles produced has an average of 14.60 µm with a deviation value of 0.11µm.

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“…Recently, small air bubbles with diameters less than 50 µm, also known as microbubbles (MBs), have distinct properties from millimeter-sized bubbles, including long residence time in liquid, large surface-to-volume ratio, high gas dissolution rate, and generation of high energy and free radicals when they burst [15,16]. MBs have been applied in various food-related areas, such as increasing soil removal from baby spinach during washing [17], promoting inactivation of Escherichia coli and Salmonella Typhimurium on leafy vegetables [18], enhancing salt diffusion into pork meat during brining [19], and intensifying yeast production [20]. Due to the hydrophobic surfaces, MBs have also proven effective in the cleaning of organic deposits and pollutants, including milk deposit removal from heat transfer surfaces [21], biofilm detachment from the membrane surface [22], food oil deposit removal from the microfiltration membrane [23], fouling reduction on the reverse osmosis membrane [24], and biodiesel removal from sand [25].…”

Section: Introductionmentioning

confidence: 99%

Microbubble-Assisted Cleaning-in-Place Process for Ultrafiltration System and Its Environmental Performance

2023

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Membrane filtration is a key technology in dairy processing for the separation of dairy liquids to clarify, concentrate, and fractionate a variety of dairy products. Ultrafiltration (UF) is widely applied for whey separation, protein concentration and standardization, and lactose-free milk production, though its performance can be hindered by membrane fouling. As an automated cleaning process commonly used in the food and beverage industries, cleaning in place (CIP) uses large amounts of water, chemicals, and energy, resulting in significant environmental impacts. This study introduced micron-scale air-filled bubbles (microbubbles; MBs) with mean diameters smaller than 5 μm into cleaning liquids to clean a pilot-scale UF system. During the UF of model milk for concentration, cake formation was identified as the dominant membrane fouling mechanism. The MB-assisted CIP process was conducted at two bubble number densities (2021 and 10,569 bubbles per mL of cleaning liquid) and two flow rates (130 and 190 L/min). For all the cleaning conditions tested, MB addition largely increased the membrane flux recovery by 31–72%; however, the effects of bubble density and flow rate were insignificant. Alkaline wash was found to be the main step in removing proteinaceous foulant from the UF membrane, though MBs did not show a significant effect on the removal due to the operational uncertainty of the pilot-scale system. The environmental benefits of MB incorporation were quantified by a comparative life cycle assessment and the results indicated that MB-assisted CIP had up to 37% lower environmental impact than control CIP. This is the first study incorporating MBs into a full CIP cycle at the pilot scale and proving their effectiveness in enhancing membrane cleaning. This novel CIP process can help reduce water and energy use in dairy processing and improve the environmental sustainability of the dairy industry.

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Air microbubble assisted washing of fresh produce: Effect on microbial detachment and inactivation

Cited by 15 publications

References 26 publications

Evaluation of the Effectiveness of Aeration and Chlorination during Washing to Reduce E. coli O157:H7, Salmonella enterica, and L. innocua on Cucumbers and Bell Peppers

Evaluation of the Effectiveness of Aeration and Chlorination during Washing to Reduce E. coli O157:H7, Salmonella enterica, and L. innocua on Cucumbers and Bell Peppers

Pengembangan Karakterisasi Gelembung Mikro Menggunakan Metode PIV beserta Pemantauan dengan IOT

Microbubble-Assisted Cleaning-in-Place Process for Ultrafiltration System and Its Environmental Performance

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