Application of slightly acidic electrolyzed water and ultrasound for microbial decontamination of kashk

Forghani, Fereidoun; Eskandari, Mohammad Hadi; Oh, Deog‐Hwan

doi:10.1007/s10068-015-0129-5

Cited by 21 publications

(9 citation statements)

References 26 publications

(48 reference statements)

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“…ese results suggested that the synergistic effect of US combined with SAEW was also related to ultrasonic frequency and microbial species. In addition, SAEW combined with US treatment also significantly improved the reductions in the populations of inoculated S. aureus, B. cereus, E. coli O157 : H7, and A. fumigatus in kashk compared to SAEW alone [20]. In the present study, US and SAEW treatment exhibited the synergistic effect in sterilization of E. coli and presented the highest reduction of E. coli with value of 3.64 log CFU/mL.…”

Section: Effect Of Us Combined With Saew Treatment On the Microbicidasupporting

confidence: 59%

Efficacy and Mechanism of Ultrasound Combined with Slightly Acidic Electrolyzed Water for Inactivating Escherichia coli

Guo

Zhang

et al. 2021

Journal of Food Quality

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In the present study, the synergetic effect and mechanism of ultrasound (US) and slightly acidic electrolyzed water (SAEW) on the inactivation of Escherichia coli (E. coli) were evaluated. The results showed that US combined with SAEW treatment showed higher sanitizing efficacy for reducing E. coli than US and SAEW alone treatment. US and US combined with SAEW treatments resulted in smaller particle size of E. coli compared to the control and SAEW treatment. In addition, US combined with SAEW treatment induced the highest potassium leakage. However, the highest protein leakage was recorded in US treatment. Moreover, scanning and transmission electron microscopy analysis revealed that the greatest damage of the appearance and ultrastructure of E. coli was achieved after US combined with SAEW treatment. The synergetic effect was also confirmed by CLSM analysis. Fluorescence spectroscopy suggested that treatments of US, SAEW, and US combined with SAEW changed protein conformation of E. coli. Overall, the present study demonstrated that the sterilization mechanism of US combined with SAEW treatment was decreasing the particle size and disrupting the permeability of cell membrane and the cytoplasmic ultrastructure as well as changing protein conformation of E. coli.

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Section: Effect Of Us Combined With Saew Treatment On the Microbicidasupporting

confidence: 59%

Efficacy and Mechanism of Ultrasound Combined with Slightly Acidic Electrolyzed Water for Inactivating Escherichia coli

Guo

Zhang

et al. 2021

Journal of Food Quality

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“…The efficacy of several chlorine‐based disinfectants against vegetative cells and spores of Bacillus spp. has been recently considered by several authors (Nam et al., ; Forghani et al., ). High doses and long contact times are usually required to completely inactivate Bacillus spp.…”

Section: Assessmentmentioning

confidence: 99%

Risks for public health related to the presence of Bacillus cereus and other Bacillus spp. including Bacillus thuringiensis in foodstuffs

Allende¹,

Bolton²,

Chemaly³

et al. 2016

EFS2

132

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The Bacillus cereus group, also known as B. cereus sensu lato, is a subdivision of the Bacillus genus that consists of eight formally recognised species: B. cereus sensu stricto, B. anthracis, B. thuringiensis, B. weihenstephanensis, B. mycoides, B. pseudomycoides, B. cytotoxicus and B. toyonensis. The current taxonomy of the B. cereus group and the status of separate species mainly rely on phenotypic characteristics. Bacillus thuringiensis strains display a similar repertoire of the potential virulence genes on the chromosome as B. cereus sensu stricto strains and it has been shown that these genes can also be actively expressed in B. thuringiensis strains. Bacillus cereus and B. thuringiensis strains are usually not discriminated in clinical diagnostics or food microbiology. Thus, the actual contribution of the two species to gastrointestinal and non-gastrointestinal diseases is currently unknown. Most cases of food-borne outbreaks caused by the B. cereus group have been associated with concentrations above 10 5 CFU/g. However, cases of both emetic and diarrhoeal illness have been reported involving lower levels of B. cereus. The levels of B. cereus that can be considered as a risk for consumers are also valid for B. thuringiensis. There is no evidence that B. thuringiensis has the genetic determinants for the emetic toxin cereulide. The Panel has recommended the application of whole genome sequencing to provide unambiguous identification of strains used as biopesticides and the detailed characterisation of outbreak strains allowing discrimination of B. thuringiensis from B. cereus. Data gaps include: dose-response and behavioural characteristics of B. cereus group strains and specifically of B. thuringiensis. Field studies after application of B. thuringiensis biopesticides are needed to enable the establishment of pre-harvest intervals. for the preparatory work on this scientific output and EFSA staff members: Maria Teresa da Silva Felicio, Giusi Amore, Emmanouil Chantzis, Laszlo Bura and Frederique Istace for the support provided to this scientific opinion. Suggested citation: EFSA BIOHAZ Panel (EFSA Panel on Biological Hazards), 2016. Scientific opinion on the risks for public health related to the presence of Bacillus cereus and other Bacillus spp. including

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“…The cleaning effect can be even more effective when electrolyzed water and ultrasound are used together. [44][45][46] Li et al, 47 for example, investigated the inactivation ability of such a combination on Staphylococcus aureus. The results illustrated that the number of S. aureus decreased by 3.7 log(CFU)/g after the combined treatment.…”

Section: Combined Ultrasonic Cleaning With Ozonementioning

confidence: 99%

“…Puligundla et al ., 43 who washed broccoli sprouts with AEW and studied its cleaning effect, found that the best cleaning time was 20 s. AEW could effectively reduce the number of harmful microorganisms in broccoli sprouts, and their quality was not significantly altered after washing with the electrolyzed water. The cleaning effect can be even more effective when electrolyzed water and ultrasound are used together 44–46 . Li et al ., 47 for example, investigated the inactivation ability of such a combination on Staphylococcus aureus .…”

Section: Ultrasonic and Ultrasound‐assisted Cleaning Technologiesmentioning

confidence: 99%

Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing

et al. 2020

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The central kitchen concept is a new trend in the food industry, where centralized preparation and processing of fresh foods and the distribution of finished or semi-finished products to catering chains or related units take place. Fresh foods processed by a central kitchen mainly include fruit and vegetables, meat, aquatic products, and edible fungi; these foods have high water activities and thermal sensitivities and must be processed with care. Appropriate pretreatments are generally required for these food materials; typical pretreatment processes include cleaning, enzyme inactivation, and disinfection, as well as packaging and coating. To improve the working efficiency of a central kitchen, novel efficient pretreatment technologies are needed. This article systematically reviews various high-efficiency pretreatment technologies for fresh foods. These include ultrasonic cleaning technologies, physical-field enzyme inactivation technologies, non-thermal disinfection technologies, and modified-atmosphere packagings and coatings. Mechanisms, applications, influencing factors, and advantages and disadvantages of these technologies, which can be used in a central kitchen, are outlined and discussed. Possible solutions to problems related to central-kitchen food processing are addressed, including low cleaning efficiency and automation feasibility, high nutrition loss, high energy consumption, and short shelf life of products. These should lead us to the next step of fresh food processing for a highly demanding modern society.

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Application of slightly acidic electrolyzed water and ultrasound for microbial decontamination of kashk

Cited by 21 publications

References 26 publications

Efficacy and Mechanism of Ultrasound Combined with Slightly Acidic Electrolyzed Water for Inactivating Escherichia coli

Efficacy and Mechanism of Ultrasound Combined with Slightly Acidic Electrolyzed Water for Inactivating Escherichia coli

Risks for public health related to the presence of Bacillus cereus and other Bacillus spp. including Bacillus thuringiensis in foodstuffs

Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing

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