High-pressure and thermal-assisted pasteurization of habituated, wild-type, and pressure-stressed Listeria monocytogenes, Listeria innocua, and Staphylococcus aureus

Kabir, Niamul; Aras, Sadiye; George, Jyothi; Wadood, Sabrina; Chowdhury, S.; Fouladkhah, Aliyar

doi:10.1016/j.lwt.2020.110445

Cited by 9 publications

(5 citation statements)

References 71 publications

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“…The use of the selective medium, however, accompanying the non-selective medium, is of great importance since the selective counts provide internal validity that the counts are associated with inoculated pathogens and are not accidental laboratory-induced contamination during the conduct of the trials. These differences between selective and non-selective counts were similar to the information discussed in the literature for Salmonella and other Gram-negative and Gram-positive pathogens of public health concern [33,34].…”

Section: Resultssupporting

confidence: 82%

“…The later comparisons were achieved using a Dunnett's-adjusted ANOVA, and in the graphs, these analyses were presented using the "*" sign to indicate a statistical difference (p < 0.05) from the untreated control (Figures 1 and 2). These analyses were conducted on data collected from the selective medium for Salmonella serovars (e.g., XLD agar) and non-selective medium supplemented with yeast extract to ensure maximum recovery of injured cells [33,38]. In addition to these, the pathogen log reductions were presented for selective and non-selective media to afford the opportunity for side-by-side comparisons of the three treatments with the untreated control (Figure 3A,B).…”

Section: Resultsmentioning

confidence: 99%

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Public Health Importance of Preventive Measures for Salmonella Tennessee and Salmonella Typhimurium Strain LT2 Biofilms

Asefaw,

Aras,

Kabir

et al. 2023

Microbiology Research

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Various serovars of Salmonella had been the subject of research for over 150 years; nonetheless, the bacterium has remained an important pathogen of public health concern to date. The tremendous ability of Salmonella to form biofilms on biotic and abiotic surfaces is an important underlying reason for the prevalence of this opportunistic pathogen in healthcare, manufacturing, and the food chain. The current study illustrates that using very common industrial antimicrobial treatments at the highest concentrations suggested by the manufacturers is only efficacious against planktonic and one-day mature biofilms of the pathogen while exhibiting a lack of efficacy for complete removal of bacterial biofilms formed for longer than 2 days. This exhibits the importance of preventive measures against Salmonella biofilm formation in healthcare and manufacturing facilities, schools, nursing homes, and domestic environments. Additionally, our study illustrates the importance of including both planktonic and sessile cells of the pathogen in microbiology validation studies, especially for niche and hard-to-reach surfaces. The current study additionally investigated the suitability of an avirulent strain of the pathogen as a surrogate for pathogenic Salmonella serovars for public health microbiology validation studies when the use of virulent strains is not economically feasible or not possible due to safety concerns.

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Section: Resultssupporting

confidence: 82%

Section: Resultsmentioning

confidence: 99%

Public Health Importance of Preventive Measures for Salmonella Tennessee and Salmonella Typhimurium Strain LT2 Biofilms

Asefaw,

Aras,

Kabir

et al. 2023

Microbiology Research

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“…The endospore count of B. amyloliquefaciens before treatment with 650 MPa at 50 °C and in the presence of lysozyme (224 mg/L) was 6.84 ± 0.39 log CFU/mL ( Figure 1 C) and was reduced ( p < 0.05) by 3.45, 2.84, and 4.60 logs after 3, 7, and 11 min of treatment ( Figure 1 C). It is noteworthy that currently in the private food industry, the vast majority of commercial treatments are designed to last three minutes [ 19 , 20 , 46 ]. Our study shows that extending this treatment to longer durations, if economically feasible, could have additional denomination benefits.…”

Section: Resultsmentioning

confidence: 99%

Synergistic Effects of Nisin, Lysozyme, Lactic Acid, and CitricidalTM for Enhancing Pressure-Based Inactivation of Bacillus amyloliquefaciens, Geobacillus stearothermophilus, and Bacillus atrophaeus Endospores

et al. 2021

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The inactivation of bacterial endospores continues to be the main curtailment for further adoption of high-pressure processing in intrastate, interstate, and global food commerce. The current study investigated the effects of elevated hydrostatic pressure for the inactivation of endospore suspension of three indicator spore-forming bacteria of concern to the food industry. Additionally, the effects of four bacteriocin/bactericidal compounds were studied for augmenting the decontamination efficacy of the treatment. Elevated hydrostatic pressure at 650 MPa and at 50 °C was applied for 0 min (untreated control) and for 3, 7, and 11 min with and without 50K IU of nisin, 224 mg/L lysozyme, 1% lactic acid, and 1% CitricidalTM. The results were statistically analyzed using Tukey- and Dunnett’s-adjusted ANOVA. Under the condition of our experiments, we observed that a well-designed pressure treatment synergized with mild heat and bacteriocin/bactericidal compounds could reduce up to >4 logs CFU/mL (i.e., >99.99%) of bacterial endospores. Additions of nisin and lysozyme were able, to a great extent, to augment (p < 0.05) the decontamination efficacy of pressure-based treatments against Bacillus amyloliquefaciens and Bacillus atrophaeus, while exhibiting no added benefit (p ≥ 0.05) for reducing endospores of Geobacillus stearothermophilus. The addition of lactic acid, however, was efficacious for augmenting the pressure-based reduction of bacterial endospores of the three microorganisms.

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“…Based on the two‐factor results, strain variability significantly impacted thermal inactivation, as genetic differences led to noteworthy variations in D values. Additionally, incorporating non‐thermal techniques such as ultrasonication to make full use of the hurdle technique proves to be an effective means to inactivate S. aureus in foods (Kabir et al ., 2021; Tahi et al ., 2021; Anna et al ., 2023; Shao et al., 2023).…”

Section: Discussionmentioning

confidence: 99%

A meta‐analysis of the global growth and thermal inactivation parameters of Staphylococcus aureus for dairy products

Jia,

Liu,

Yang

et al. 2024

Int J of Food Sci Tech

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SummaryStaphylococcus aureus is a prominent foodborne pathogen causing Staphylococcal food poisoning (SFP) in dairy products. This study estimated S. aureus growth and thermal inactivation kinetic parameters and variability in various dairy products by conducting a meta‐analysis. Cheese exhibited a lower theoretical minimum temperature (Tmin), indicating favourable conditions for S. aureus growth even at lower temperatures. Tmin values for other matrices ranged from 5.0 to 7.2 °C, providing insights for production parameter formulation. Meanwhile, significant variations in the maximum population density (Ymax) are among dairy products at the same temperature. Keeping temperatures below 0 °C in pasteurised milk, raw milk and cheese limited Ymax to approximately 102–4 CFU mL−1, below the international toxicity threshold. Factors influencing D values were smaller than strain variability, and NaCl concentration emerged as a significant factor affecting S. aureus growth. These parameters can serve as references for quality control, safety and production optimisation in dairy product processes.

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High-pressure and thermal-assisted pasteurization of habituated, wild-type, and pressure-stressed Listeria monocytogenes, Listeria innocua, and Staphylococcus aureus

Cited by 9 publications

References 71 publications

Public Health Importance of Preventive Measures for Salmonella Tennessee and Salmonella Typhimurium Strain LT2 Biofilms

Public Health Importance of Preventive Measures for Salmonella Tennessee and Salmonella Typhimurium Strain LT2 Biofilms

Synergistic Effects of Nisin, Lysozyme, Lactic Acid, and CitricidalTM for Enhancing Pressure-Based Inactivation of Bacillus amyloliquefaciens, Geobacillus stearothermophilus, and Bacillus atrophaeus Endospores

A meta‐analysis of the global growth and thermal inactivation parameters of Staphylococcus aureus for dairy products

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