Applications of radiation processing in combination with conventional treatments to assure food safety: New development

Lacroix, Monique; Turgis, Mélanie; Borsa, J.; Millette, Mathieu; Salmieri, Stéphane; Caillet, S.; Han, Jaejoon

doi:10.1016/j.radphyschem.2009.07.021

Cited by 14 publications

(6 citation statements)

References 9 publications

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“…In fact, the results showed that the dose of γ-radiation needed to eliminate E. coli is significantly lower than the dose needed to eliminate S. enterica, or L. innocua as previously showed [50,51]. Chiasson et al [52] and Huq et al [53] demonstrated that the D 10 who is the radiation dose required reducing by 1 log CFU/gr (90% of the viable bacteria) was 0.126, 0.526 and 0.540 respectively for E. coli, S. Typhimurium and L. monocytogenes in meat.…”

Section: Groupsupporting

confidence: 67%

Effect of PLA/ZnO Packaging and Gamma Radiation on the Content of Listeria innocua, Escherichia coli and Salmonella enterica on Ham during Storage at 4 °C

Marra¹,

Boumail²,

Cimmino³

et al. 2016

JFSE

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Abstract:The effect of ZnO and low γ-radiation on PLA based-films was investigated to be used for food packaging application. Ham slices were inoculated with E. coli, L. innocua and S. enterica and then covered with PLA and PLA/5% ZnO films. The samples were irradiated with a γ-radiation dose of 0.3 kGy at dose rate of 13.5 kGy/h. Microbiological analysis was performed at 0, 1 and 5 days on samples stored at 4 °C. Results showed that no consistent reduction of bacteria was obtained, even at the fifth day of storage, when the ham was covered with PLA/5% ZnO film and no γ-radiation was performed. The use of γ-radiation results necessary to reduce the bacteria growth. In fact E. coli and S. enterica were not detected after 5 days of storage; whereas in the case of test with L. innocua a reduction of 1.3 log CFU/g was observed after 5 days of storage. The antibacterial results indicate that the presence of ZnO in PLA film is effective only for E. coli. The differences of the results obtained here with those reported in literature (where ZnO particles are reported to be very effective as antimicrobial material) are accounted for the different methodologies used. In conclusion considering the positive results, even if small, obtained here at least only for the E. Coli and considering that PLA/5% ZnO film shows, compared to plain PLA film, good tensile properties (especially Young's modulus and stress at yielding) and good permeability (to O 2 and CO 2 ) induce to consider the PLA/5% ZnO composite film usable for food packaging when long shelf life and food safety are required, considering also that it is biodegradable and compostable.

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Section: Groupsupporting

confidence: 67%

Effect of PLA/ZnO Packaging and Gamma Radiation on the Content of Listeria innocua, Escherichia coli and Salmonella enterica on Ham during Storage at 4 °C

Marra¹,

Boumail²,

Cimmino³

et al. 2016

JFSE

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“…The hydrophobicity of EOs enables them to attach to the lipids of the bacterial cell membrane and mitochondria, hence disturbing the structures and rendering them more permeable. Lacroix et al (11) also found that EOs rich in phenolic compounds have a greater inhibitory capacity against pathogenic bacteria. They determined the radiosensitization of L. monocytogenes in the presence of 0.5% (wt/wt) transcinnamaldehyde, Spanish oregano, winter savory, and Chinese cinnamon on peeled mini carrots packed under air or under modified atmospheres.…”

Section: Resultsmentioning

confidence: 96%

Effect of Antimicrobial Coatings on the Radiosensitization of Escherichia coli, Salmonella Typhimurium, and Listeria monocytogenes in Fresh Broccoli

Takala

Salmieri

et al. 2011

Journal of Food Protection

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Radiosensitization of Listeria monocytogenes, Escherichia coli, Salmonella Typhimurium, and aerobic microflora was evaluated in broccoli florets coated by antimicrobial coatings and treated with different doses of γ-radiation. Broccoli florets were inoculated with aerobic microflora isolated from broccoli and with pathogenic bacteria (L. monocytogenes, E. coli, and Salmonella Typhimurium) at 10(6) CFU/ml. Inoculated florets were then coated with methylcellulose-based coating containing various mixtures of antimicrobial agents: organic acids plus lactic acid bacteria (LAB metabolites), organic acids plus citrus extract, organic acids plus citrus extract plus spice mixture, and organic acids plus rosemary extract. Coated florets were irradiated with various doses (0 to 3.3 kGy), and microbial analyses were conducted to calculate the D(10)-value and relative sensitivity. All antimicrobial coatings had almost the same effect of increasing the radiosensitivity of L. monocytogenes (from 1.31 to 1.45 times) to γ-irradiation. The coating containing organic acid plus citrus extract was the most efficient formulation for increasing the radiosensitization of E. coli and aerobic microflora, by 2.40 and 1.76 times, respectively, compared with the control without the antimicrobial coating. The coating containing organic acids plus LAB metabolites was the most effective formulation for increasing the radiosensitization (by 2.4 times) of Salmonella Typhimurium. Results suggest that the spice extract, when mixed with organic acids and citrus extract, might protect E. coli and aerobic microflora from the effects of γ-irradiation.

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“…Recent new trends in food irradiation technology involve the development of combined treatments, whose purpose is the reduction of the irradiation dose required to kill pathogenic bacteria or reduce the overall microbial load (Caillet et al, 2006;Lacroix et al, 2009b). The combination of irradiation with some natural ingredients such as oregano oil from spices and herbs as antibacterial compounds is effective without further combination in controlling the presence of pathogens or extending the shelf life of processed foods (Oussalah et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Effect of several food ingredients on radiation inactivation of Escherichia coli and Listeria monocytogenes inoculated into ground pork

Yun

Lacroix

Jung

et al. 2011

Radiation Physics and Chemistry

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Applications of radiation processing in combination with conventional treatments to assure food safety: New development

Cited by 14 publications

References 9 publications

Effect of PLA/ZnO Packaging and Gamma Radiation on the Content of Listeria innocua, Escherichia coli and Salmonella enterica on Ham during Storage at 4 °C

Effect of PLA/ZnO Packaging and Gamma Radiation on the Content of Listeria innocua, Escherichia coli and Salmonella enterica on Ham during Storage at 4 °C

Effect of Antimicrobial Coatings on the Radiosensitization of Escherichia coli, Salmonella Typhimurium, and Listeria monocytogenes in Fresh Broccoli

Effect of several food ingredients on radiation inactivation of Escherichia coli and Listeria monocytogenes inoculated into ground pork

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