Hurdle technology: A novel approach for enhanced food quality and safety – A review

Khan, Imran; Tango, Charles Nkufi; Miskeen, Sumaira; Lee, Byong H.; Oh, Deog‐Hwan

doi:10.1016/j.foodcont.2016.11.010

Cited by 189 publications

(138 citation statements)

References 204 publications

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“…However, the underlying mechanisms of inactivation remain unknown [19]. It is still not clear whether the antimicrobial potential is due to ORP, chlorine compounds, pH, or the combination of these factors [30]. The disinfection mechanism of the sodium chloride electrolyzed solution can be attributed to several factors, including the destruction of bacterial protective barriers, the increase in membrane permeability, the leakage of cellular inclusions, and the decrease in activity of some key enzymes [31].…”

Section: Resultsmentioning

confidence: 99%

Cytotoxicity, Bactericidal, and Antioxidant Activity of Sodium Alginate Hydrosols Treated with Direct Electric Current

Król

Marycz

Kulig

et al. 2017

IJMS

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The aim of the study was to investigate the effect of using direct electric current (DC) of 0, 200, and 400 mA for five minutes on the physiochemical properties, cytotoxicity, antibacterial, and antioxidant activity of sodium alginate hydrosols with different sodium chloride concentrations. The pH, oxidation-reduction potential (ORP), electrical conductivity (EC), and available chlorine concentration (ACC) were measured. The effect of sodium alginate hydrosols treated with DC on Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, Micrococcus luteus, Escherichia coli, Salmonella enteritidis, Yersinia enterocolitica, Pseudomonas fluorescence, and RAW 264.7 and L929 cells was investigated. Subsequently, the antioxidant properties of hydrosols were evaluated by determining the scavenging ability of 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH) and ferric reducing antioxidant power (FRAP). The results have shown that after applying 400 mA in hydrosol samples with 0.1% and 0.2% NaCl all tested bacteria were inactivated. The ACC concentration of C400 samples with NaCl was equal to 13.95 and 19.71 mg/L, respectively. The cytotoxicity analysis revealed that optimized electric field conditions and the addition of sodium chloride allow for the avoidance of toxicity effects on normal cells without disturbing the antibacterial effects. Due to the presence of oxidizing substances, the DPPH of variants treated with DC was lower than the DPPH of control samples.

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Section: Resultsmentioning

confidence: 99%

Cytotoxicity, Bactericidal, and Antioxidant Activity of Sodium Alginate Hydrosols Treated with Direct Electric Current

Król

Marycz

Kulig

et al. 2017

IJMS

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“…Increasing evidence has shown that consumption of fresh produce can decrease the risk of cancer and cardiovascular diseases (FAO/WHO ). Therefore, consumers are making efforts to replace unhealthy food with healthier fruits and vegetables (Abadias and others ; Badosa and others ; Khan and others ; Tango and others ). Postharvest microbial contamination of fresh produce is becoming more important in the public debate (Taylor and others ).…”

Section: Introductionmentioning

confidence: 99%

Microbiological Quality and Safety of Fresh Fruits and Vegetables at Retail Levels in Korea

Tango

Wei

Khan

et al. 2018

Journal of Food Science

Self Cite

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The aim of this study was to evaluate the microbiological quality and safety of fresh produce at retail level in Korea in order to periodically update information and establish available risks associated with consumption of fresh fruits and vegetables. The samples from different markets located in 3 provinces of South Korea were collected. The protocol in the Korean Food Standards Codex was applied and generic Escherichia coli, coliforms, aerobic mesophilic bacteria (AMB), and yeast and mold (YM) in 360 packaged and unpackaged fresh fruits and vegetables were analyzed. Presence of pathogens was examined using real-time polymerase chain reaction (q-PCR) after enrichment of samples. For all, the microbial counts ranged from 1.7 to 10.6 log cfu/g for AMB, 2.2 to 7.9 log cfu/g for coliforms, and 5.5 to 7.9 log cfu/g for YM. Three lettuce samples were contaminated by E. coli with a bacterial load ranging from 2 to 4 log cfu/g. Salmonella spp. were not detected in any fresh produce. Listeria monocytogenes, E. coli O157:H7, and Staphylococcus aureus were found in 1 (0.6%), 3 (0.8%), and 5 (1.4%) fresh produce samples, respectively. Bacillus cereus (50.3%) and Clostridium perfringens (13.3%) had the highest prevalence. These results indicate the need for employing strict control measures and developing preventive strategies to improve the quality and safety of fresh produce in Korea.

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“…Seong et al [36] reported that E. coli O157:H7, S. Typhimurium, and L. monocytogenes on fresh lettuce were reduced by 1.55, 2.39, and 2.45 log CFU/g, respectively, following combined treatment with cold plasma and UV-C. The combinations of MH treatment and DBD plasma with other food preservation technologies not only allow the optimization of microbial inactivation, but also effectively maintain the nutritional and sensory attributes of food products during storage [37].…”

Section: Discussionmentioning

confidence: 99%

Synergistic Effects of Mild Heating and Dielectric Barrier Discharge Plasma on the Reduction of Bacillus Cereus in Red Pepper Powder

Jeon

Choi

Kim

et al. 2020

Foods

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The synergistic efficacy of a combined treatment of mild heat (MH) and dielectric barrier discharge (DBD) plasma in Bacillus cereus-contaminated red pepper powder was tested. A cocktail of three strains of B. cereus (NCCP 10623, NCCP 14579, ATCC 11778) was inoculated onto red pepper powder and then treated with MH (60 • C for 5-20 min) and DBD plasma (5-20 min). Treatment with MH and DBD plasma alone for 5-20 min resulted in reductions of 0.23-1.43 and 0.12-0.96 log CFU/g, respectively. Combined treatment with MH and DBD plasma was the most effective at reducing B. cereus counts on red pepper powder, and resulted in log-reductions of ≥6.0 log CFU/g. The largest synergistic values (4.24-4.42 log) against B. cereus in red pepper powder were obtained by the combination of 20 min MH and 5-15 min DBD plasma. The values of Hunter color "L", "a", and "b", were not significantly different from those of the untreated sample and that with the combination of MH (60 • C for 5-20 min) and DBD plasma (5-20 min). Also, no significant (p > 0.05) differences in pH values between samples were observed. Therefore, these results suggest that the combination of MH treatment and DBD plasma can be potentially utilized in the food industry to effectively inactivate B. cereus without incurring quality deterioration of red pepper powder.

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Hurdle technology: A novel approach for enhanced food quality and safety – A review

Cited by 189 publications

References 204 publications

Cytotoxicity, Bactericidal, and Antioxidant Activity of Sodium Alginate Hydrosols Treated with Direct Electric Current

Cytotoxicity, Bactericidal, and Antioxidant Activity of Sodium Alginate Hydrosols Treated with Direct Electric Current

Microbiological Quality and Safety of Fresh Fruits and Vegetables at Retail Levels in Korea

Synergistic Effects of Mild Heating and Dielectric Barrier Discharge Plasma on the Reduction of Bacillus Cereus in Red Pepper Powder

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