Application of freeze-dried Enterococcus faecium NRRL B-2354 in radio-frequency pasteurization of wheat flour

Xu, Jie; Liu, Shuxiang; Tang, Juming; Ozturk, Samet; Kong, Fanbin; Shah, Devendra H.

doi:10.1016/j.lwt.2017.12.014

Cited by 38 publications

(11 citation statements)

References 54 publications

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“…In the current lifestyle, people prefer sustenance that is ready to use and available on the market. In this context, storing wheat flour in a good environment and protecting it from external factors is a big challenge (Xu et al, 2018). The shelf-life of wheat flour is confined to few months because of insect infestation, due to contamination during packaging and climatic conditions that result in the outbreak of insects (Doblado-Maldonado et al, 2012).…”

mentioning

confidence: 99%

Impact of radiofrequency disinfestation on Tribolium castaneum (Herbst) in wheat flour and its influence on the functional characteristics of wheat flour

Indumathi

Loganathan

Shanmugasundaram

2021

J. Food Process. Preserv.

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Wheat flour is the ideal sustenance in food processing and the cornerstone of essential staple foods, universally. In the current lifestyle, people prefer sustenance that is ready to use and available on the market. In this context, storing wheat flour in a good environment and protecting it from external factors is a big challenge (Xu et al., 2018). The shelf-life of wheat flour is confined to few months because of insect infestation, due to contamination during packaging and climatic conditions that result in the outbreak of insects (Doblado-Maldonado et al., 2012). Even in the sealed pouches of wheat flour also, the presence of insects is inevitable due to a lack in post-harvest disinfestation technology. Pesticides are often used to avoid losses associated with infestation throughout the storage of wheat flour, contributing to the issue of pesticide tolerance in insects as well as residues in food products (Zhao et al., 2020). Therefore, an alternative method for disinfecting the insects in wheat flour needs to be explored.Novel electromagnetic wave techniques are enticing the researchers as they leave no toxic substances in the food product and for not inducing insect resistance (Patil et al., 2020). In recent history, radiofrequency (RF) disinfestation is an emerging technology to prevent food commodities from infestation during storage.Radiofrequency waves range from 1 to 300 MHz, whereas 13.56, 27.12, and 40.68 MHz are reserved for commercial, technological, and medical purposes, with a view to prevent possible interference with other spectrum users (Ozturk et al., 2017). In RF disinfestation, water molecules present in the insects are subjected to continuous friction with cell organelles which leads to disruption of cells that results in death. Thus, all phases of insects can be killed without

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confidence: 99%

Impact of radiofrequency disinfestation on Tribolium castaneum (Herbst) in wheat flour and its influence on the functional characteristics of wheat flour

Indumathi

Loganathan

Shanmugasundaram

2021

J. Food Process. Preserv.

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“…Therefore, in a follow‐up study, Xu et al. (2018) investigated the inactivation efficiency of RF pasteurization (at 75, 80, and 85°C, for 10 min) in soft wheat flour (0.45 a w, 25°C ) using E. faecium NRRL B‐2354 (ATCC 8459). The study concluded that after 10 min, E. faecium load reductions were 1.0, 2.5, and 4.9 log CFU/g by heating wheat flour at 75, 80, and 85°C, respectively.…”

Section: Thermal Technologiesmentioning

confidence: 99%

“…Several strategies for wheat grain and flour decontamination have been studied (Table 1), including grain tempering solutions (Chen et al, 2020; Dhillon et al, 2007; Ibanoǧlu, 2001; Sabillón et al, 2017; Sabillón, Stratton, Rose, & Bianchini, 2019, 2020), nonthermal technologies like pulsed light (Aron Maftei et al, 2014; Du et al, 2020; Subedi et al, 2020) and cold plasma (Butscher et al, 2016; Kordas et al, 2015; Los, et al, 2018; Selcuk et al, 2008; Zahoranová et al., 2016), and thermal technologies such as high‐temperature steam (Chen et al, 2020; Hu et al, 2016; Snelling et al, 2020) and radio frequency heating (Jiao et al, 2015; Liu et al., 2018; Villa‐Rojas et al, 2017; Xu et al., 2018). The current review aims to describe the studied strategies up to the most recent advances to control the potential hazardous pathogens in wheat grain and wheat flour.…”

Section: Introductionmentioning

confidence: 99%

“…The study showed that regardless of the treatment temperature, E. faecium had more survivors than Salmonella at any selected time, meaning the former has a higher thermal resistance which made it suitable for RF pasteurization studies. Therefore, in a follow-up study, Xu et al (2018) investigated the inactivation efficiency of RF pasteurization (at 75, 80, and 85°C, for 10 min) in soft wheat flour (0.45 a w, 25°C ) using E. faecium NRRL B-2354 (ATCC 8459). The study concluded that after 10 min, E. faecium load reductions were 1.0, 2.5, and 4.9 log CFU/g by heating wheat flour at 75, 80, and 85°C, respectively.…”

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confidence: 99%

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Pathogens control on wheat and wheat flour: A review

López

Şimşek

2020

Cereal Chem

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Background and objectives Awareness toward the microbial quality of wheat has been raised due to the foodborne illness and outbreaks associated with contaminated wheat flour. The objective is to describe the studied strategies to control the potential hazardous pathogens in wheat grain and wheat flour. Findings Before the dry milling process, adding antimicrobial agents to the tempering water has been considered. To preserve gluten integrity and functionality, nonthermal technologies have been explored. Traditional thermal food decontamination methods have also been tested. Conclusions Bacterial and mold load reductions from >1 to >5 log CFU/g have been achieved with tempering agents, without compromising flour functionality. From the nonthermal technologies, pulsed light treatments reduced Salmonella load on flour, while cold plasma was effective versus fungal conidia on grain. Regarding thermal technologies, the vacuum steam treatment reduced Escherichia coli and Salmonella populations on grain without affecting flour properties. Radio frequency heating was also effective to reduce Salmonella load on flour, but its impact on functionality was not reported. Significance and novelty Most of the decontamination methods have been tested on wheat grain. If a significant microbial load reduction is achieved, further flour contamination can be prevented. However, flour decontamination methods should continue to be explored, without compromising flour functionality.

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“…Thin sections (50-70 nm) were cut with a glass knife on a Reichert Om U2 ultramicrotome (Leica, Bensheim, Germany). The sections were mounted on formvar coated copper grids, stained with 2% aqueous uranyl acetate and 0.1% lead citrate (Reynolds, 1963), and observed in Tecnai G2 20 TEM (FEI Company, Hillsboro, OR, USA) at 200kV acceleration voltage (Xu et al 2018a). At least five different fields per bio-sample were captured at 5 K magnifications, and at least five different individual bacterial cells per bio-sample were imaged at 29 K magnification.…”

Section: Author Manuscriptmentioning

confidence: 99%

Changes in cellular structure of heat‐treated Salmonella in low‐moisture environments

Shah

Song

et al. 2020

J Appl Microbiol

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Aims: Salmonella cells desiccated in an environment with low-water activity (a w ) show longer survival times and enhanced resistance to heat. However, little is known about the cellular ultrastructure of Salmonella in low-a w environment in relation to the survival and persistence during desiccation. Meterials and Results:In this study, Salmonella Enteritidis strain PT30 was dehydrated by exposure to air or by mixing with wheat flour (a w 0.30 at room temperature) for 7 days followed by heat treatment at 80℃ for 10, 20, 60 min, respectively. Transmission electron microscopy (TEM) was employed to examine and compare the ultrastructure of heat-treated S.Enteritidis cells after desiccation with the cells suspended in trypticase soy broth (TSB). Cells suspended in TSB broth showed disrupted ribosomes, congregated proteins, and denatured DNA.However, no significant alterations were observed in the ultrastructure of the desiccated cells after heat treatment. The number of desiccated S. Enteritidis cells decreased by <1.5 logs CFU/g after 80℃ treatment for 60 min, however, cells suspended in TSB were eliminated at 80℃ within 5 min. Conclusions:A drastic difference in the number of survivors and cellular ultrastructure was observed between vegetative and air or food-dried S. Enteritidis cells after subjecting to heat treatment at 80℃. No significant ultrastructure changes were observed in desiccated cells after heat treatment except for roughening and corrugating surfaces.Significance: This study provides a direct comparison to illustrate how desiccation influences the cell ultrastructure before/after heat treatment, which will aid in better understanding of the fundamental mechanism underlying the increased thermal resistance of Salmonella cells in lowa w environment.

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Application of freeze-dried Enterococcus faecium NRRL B-2354 in radio-frequency pasteurization of wheat flour

Cited by 38 publications

References 54 publications

Impact of radiofrequency disinfestation on Tribolium castaneum (Herbst) in wheat flour and its influence on the functional characteristics of wheat flour

Impact of radiofrequency disinfestation on Tribolium castaneum (Herbst) in wheat flour and its influence on the functional characteristics of wheat flour

Pathogens control on wheat and wheat flour: A review

Changes in cellular structure of heat‐treated Salmonella in low‐moisture environments

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