Carvacrol suppresses high pressure high temperature inactivation of Bacillus cereus spores

Luu-Thi, Hue; Corthouts, Jorinde; Passaris, Ioannis; Grauwet, Tara; Aertsen, Abram; Hendrickx, Marc; Michiels, Chris W.

doi:10.1016/j.ijfoodmicro.2014.12.016

Cited by 21 publications

(12 citation statements)

References 40 publications

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“…However, this technology is not effective in the case of endospores (such as those in the case of B. cereus ), unless a pretreatment is carried out at lower pressures (300–400 MPa) in order to allow germination of existing spores ( Evelyn and Silva, 2015 ). Anyway, some non-germinating spores could remain in the food matrix after HHP treatments, and therefore, at industrial level, HHP is usually combined with thermal treatments (50°C to 100°C), or in some cases with essential oil components ( Luu-Thi et al, 2015 ). One important advantage of HHP treatments is that they do not alter the organoleptic and nutritional properties of the food matrixes (taste, vitamins, etc.…”

Section: Methods For Controlling Biofilm Formation In the Food Industmentioning

confidence: 99%

Biofilms in the Food Industry: Health Aspects and Control Methods

et al. 2018

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Diverse microorganisms are able to grow on food matrixes and along food industry infrastructures. This growth may give rise to biofilms. This review summarizes, on the one hand, the current knowledge regarding the main bacterial species responsible for initial colonization, maturation and dispersal of food industry biofilms, as well as their associated health issues in dairy products, ready-to-eat foods and other food matrixes. These human pathogens include Bacillus cereus (which secretes toxins that can cause diarrhea and vomiting symptoms), Escherichia coli (which may include enterotoxigenic and even enterohemorrhagic strains), Listeria monocytogenes (a ubiquitous species in soil and water that can lead to abortion in pregnant women and other serious complications in children and the elderly), Salmonella enterica (which, when contaminating a food pipeline biofilm, may induce massive outbreaks and even death in children and elderly), and Staphylococcus aureus (known for its numerous enteric toxins). On the other hand, this review describes the currently available biofilm prevention and disruption methods in food factories, including steel surface modifications (such as nanoparticles with different metal oxides, nanocomposites, antimicrobial polymers, hydrogels or liposomes), cell-signaling inhibition strategies (such as lactic and citric acids), chemical treatments (such as ozone, quaternary ammonium compounds, NaOCl and other sanitizers), enzymatic disruption strategies (such as cellulases, proteases, glycosidases and DNAses), non-thermal plasma treatments, the use of bacteriophages (such as P100), bacteriocins (such us nisin), biosurfactants (such as lichenysin or surfactin) and plant essential oils (such as citral- or carvacrol-containing oils).

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Section: Methods For Controlling Biofilm Formation In the Food Industmentioning

confidence: 99%

Biofilms in the Food Industry: Health Aspects and Control Methods

et al. 2018

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“…Spore of diarrheal strains isolated from spices are heat resistant (Frentzel, Thanh, Krause, Appel & Mader, ; Hariram & Labbé, ). It is suggested to inactivate diarrheal spores by high temperature at high pressures (Luu‐Thi et al, ). Dried condiments such as salt and pepper affect the survival of vegetative cells, but not the survival of spores (Thanh et al, ).…”

Section: Resultsmentioning

confidence: 99%

Prevalence, molecular identification and characterization of Bacillus cereus isolated from beef burgers

Soleimani

Hosseini

Pilevar

et al. 2017

Journal of Food Safety

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The 3‐component hemolysin BL (Hbl) and non‐hemolytic enterotoxin (Nhe) are probably associated with Bacillus cereus diarrheal outbreaks. In this study, toxin transcription of 18 biochemically positive isolates isolated from 80 beef burgers containing different percentage of meat (30, 60, and 90%) were evaluated using PCR method. Bacterial growth curves were further obtained by Bioscreen C to predict B. cereus population of uncooked and fried burgers kept at refrigerator and at room temperatures. The results showed that 22.5% of beef burgers (18 of 80 burgers) were contaminated with B. cereus where 14/18 and 5/18 of the samples contaminated to B. cereus with Nhe and Hbl genes, respectively. No significant growth was observed in burgers stored at 4 °C, although after 8 hr the uncooked burgers and within 10 hr the fried burgers stored at 20 °C were considered as spoiled by reaching B. cereus counts of >106 cfu/g. Practical applications Bacillus cereus is recognized as a causative agent of emetic and diarrheal foodborne poisoning. To differentiate the encoding chromosomal genes of Nhe (i.e., nheA, nheB, and nheC) and Hbl (i.e., hblC, hblD, and hblA), multiplex PCR was quite selective to perform.

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“…HPP > 500 MPa induce the direct opening of DPA channels in the spore's inner membrane (Paidhungat et al ., ; Reineke et al ., ). Then, the cortex lytic enzymes are activated, and cortex hydrolysis leads to core rehydration along with the degradation of small acid‐soluble proteins, ATP generation and the resumption of DNA, RNA and protein synthesis (Luu‐Thi et al ., ).…”

Section: Discussionmentioning

confidence: 97%

Synergistic effects of high pressure processing and slightly acidic electrolysed water on the inactivation of Bacillus cereus spores

Wang

Xia

2017

Int J of Food Sci Tech

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Bacillus spores are concerns for their resistance to heat, high pressure processing (HPP), and disinfectants. We examined the effects of HPP and slightly acidic electrolysed water (SAEW) on inactivation of B. cereus spores. Spores' suspensions were prepared with 2-(N-morpholino) ethanesulfonic acid (MES) buffer or SAEW with available chlorine content (ACC) of 24, 35, 44 or 55 mg L À1 , and then subjected to HPP. The individual effects of HPP or SAEW on spores were negligible (<1.0 log CFU mL À1 ). With factorial design and ANOVA analysis, HPP + SAEW treatment was shown to have significantly positive effects on spores' inactivation. The optimal conditions were 300 MPa HPP + SAEW with 44 mg L À1 ACC or 200 MPa HPP + SAEW with 44 mg L À1 ACC + 500 MPa HPP, producing reductions of 3.27 and 3.99 log CFU mL À1 , respectively. HPP + SAEW have potentials to serve as two effective hurdle techniques for inactivating B. cereus spores.

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Carvacrol suppresses high pressure high temperature inactivation of Bacillus cereus spores

Cited by 21 publications

References 40 publications

Biofilms in the Food Industry: Health Aspects and Control Methods

Biofilms in the Food Industry: Health Aspects and Control Methods

Prevalence, molecular identification and characterization of Bacillus cereus isolated from beef burgers

Synergistic effects of high pressure processing and slightly acidic electrolysed water on the inactivation of Bacillus cereus spores

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