Challenges and opportunities of non-conventional technologies concerning food safety

Ashrafudoulla, Md.; Ulrich, Mevo Senakpon Isaie; Toushik, Sazzad Hossen; Nahar, Shamsun; Roy, Pantu Kumar; Mizan, Md. Furkanur Rahaman; Park, Si Hong; Ha, Sang‐Do

doi:10.1080/00439339.2023.2163044

Cited by 15 publications

(10 citation statements)

References 109 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It is interesting that none of the articles focused on the comparison of the effects of UV radiation and NTP on microorganisms compares these two types of radiation from a physical perspective. 7,18,24,32 Since the geometrical arrangement of the experiment using a UV-C low pressure lamp and NTP (transient spark) is signicantly different, comparing the efficiency of the two devices in terms of performance is problematic. While the active area of the UV lamp could potentially be larger, the area of action of the NTP cannot be extended much further.…”

Section: Comparison Of the Effect Of Uv Radiation And Ntp On Microsco...mentioning

confidence: 99%

“…vacuum-UV 16 (100-200 nm), Far-UV 17 (200-230 nm), UV-C (200-280 nm), UV-B (280-320 nm), UV-A (320-400 nm)). 18,19 As the efficacy of light is strongly dependent on the wavelength, light-based treatment can be targeted at various use cases over alternatives such as NTP, chlorine preparations, and thermal methods. UV radiation demonstrates signicant effectiveness against bacterial and yeast spores or biolms, as highlighted in multiple studies.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Comparative assessment of UV-C radiation and non-thermal plasma for inactivation of foodborne fungal spores suspension in vitro

Kulišová,

Rabochová,

Lorinčík

et al. 2024

RSC Adv.

View full text Add to dashboard Cite

show abstract

Section: Comparison Of the Effect Of Uv Radiation And Ntp On Microsco...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Comparative assessment of UV-C radiation and non-thermal plasma for inactivation of foodborne fungal spores suspension in vitro

Kulišová,

Rabochová,

Lorinčík

et al. 2024

RSC Adv.

View full text Add to dashboard Cite

show abstract

“…Continuous and efficient quality investment by enterprises, particularly updating technical equipment and perfecting production process, is regarded as a basic method for improving food production quality. 10 Currently, research supporting increased quality investments in the food supply chain is being conducted from 2 perspectives. On the one hand, starting from the standpoint of individual enterprises, such as Osei Tutuand Anfu found that a lack of proper processing equipment is the main factor influencing the food production quality of enterprises.…”

Section: Literature Reviewmentioning

confidence: 99%

Safe Food Supply Chain as Health Network: An Evolutionary Game Analysis of Behavior Strategy for Quality Investment

Wu,

Ling,

Zhang

et al. 2024

INQUIRY

View full text Add to dashboard Cite

There is a natural relation between human health and the quality of their food and drinks, and elevating the quality input level of food production for all enterprises within the food supply chain system forms the foundation for preventing various potential food safety risks that may be encountered. Unlike the previous research on quality investment of food production by enterprises, this paper probes into the evolutionary routes of the behavior strategy selection of subjects in the food supply chain and the preconditions for the equilibrium points of the social co-governance system. It takes the approach of establishing a tripartite evolutionary game model of food suppliers, food manufacturers and consumers on the basis of the social co-governance framework, in view of the above, this paper focuses on the influence of the reputation mechanism and the market contracts among supply chain subjects on the selection of a behavior strategy for quality investment by enterprises under the condition of lawful regulation by government. The results show that every subject selects their own behavior strategy on the basis of the balance of their respective interests. The net disbursement incurred by enterprises for quality investment and the costs of participation in governance by consumers constitute the dominant factors that influence both enterprises’ selection of a behavior strategy and the level of social co-governance. Compared with the increase in economic punishment imposed on suppliers for production of risky food raw materials, it is more efficient to control food safety risks by lowering the costs of quality investment by suppliers. Accordingly, this paper proposes advice on policy in an attempt to provide inspiration for preventing and controlling food safety risks.

show abstract

“…These multi-faceted approaches, known as hurdle technology, are commonly used to increase the efficacy of disinfectants [ 19 ]. Methods like ultraviolet radiation (UV), radio frequency (RF), ionizing radiation, and ultrasound are often utilized for disinfection; however, they are expensive and commonly prove impractical in small-scale operations [ 20 , 21 ]. In Japan, force aeration has been used along with water to wash surfaces or produce, destroying 90% more microorganisms [ 22 ].…”

Section: Introductionmentioning

confidence: 99%

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

View full text Add to dashboard Cite

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.

show abstract

Challenges and opportunities of non-conventional technologies concerning food safety

Cited by 15 publications

References 109 publications

Comparative assessment of UV-C radiation and non-thermal plasma for inactivation of foodborne fungal spores suspension in vitro

Comparative assessment of UV-C radiation and non-thermal plasma for inactivation of foodborne fungal spores suspension in vitro

Safe Food Supply Chain as Health Network: An Evolutionary Game Analysis of Behavior Strategy for Quality Investment

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

Contact Info

Product

Resources

About