Abstract:Aim
To study the impact of incorporating micro ‐nano‐bubbles (MNBs) in commonly used food antimicrobials (AMs) against Escherichia coli O157:H7 (EC) and Listeria monocytogenes (LM).
Methods and Results
Air, carbon dioxide (CO2) and nitrogen (N2) were used to incorporate MNBs in city water. AM solution (with or without MNBs) of 9 ml was individually taken into sterile test tubes and mixed with 1 ml of inoculum grown in brain heart infusion (BHI) broth to get the net AM concentrations of 28·4 ppm peracetic acid (… Show more
“…In a previous study, Singh et al (2020) also evaluated the effect of incorporating UFB's into the AM solutions against pure cultures of L. monocytogenes and E. coli O157:H7. The results from this study demonstrated that potency of UFB‐AM solutions does not depend on whether UFBs are incorporated before or after making AM solutions.…”
Section: Discussionmentioning
confidence: 99%
“…In this study, UFBs were generated using a micro-nano-bubble generator (LEA15; Living Energies & Co., Shizuoka, Japan) which was equipped with a pressure gauge, gas flow meter, liquid relief valve, gas relief valve, gas inlet pipe, outlet valve, and inlet and outlet hoses, as described by Singh et al (2020). The cavitation effect of introducing gas into a liquid result in production of UFB's.…”
Section: Ultrafine Bubbles Generationmentioning
confidence: 99%
“…It is hypothesized that gas UFBs could physically disrupt the structural integrity of biofilms, and subsequently removing and inactivating bacterial cells in these biofilms (Horejs, 2018). In a previous study, we evaluated the impact of gas UFBs (which were referred as micro-NBs) on the efficacy of commonly used AMs in the food industry, and demonstrated that the potency of chlorine (Cl 2 ) and peracetic acid (PAA) solutions with CO 2 UFBs against Escherichia coli O157:H7 and L. monocytogenes in growth media was greater compared with these AM solutions without UFBs (Singh et al, 2020). Therefore, the main objective of this research was to evaluate the impact of incorporating gas (air, CO 2 , and N 2 ) UFBs on the potency of Cl 2 solutions (100 and 200 ppm) against artificially developed fresh L. monocytogenes biofilms on stainless steel surfaces.…”
Ultrafine bubble technology is a novel concept in food safety that can improve the potency of antimicrobials against biofilms. This study was conducted to evaluate the impact of gas (air, CO2, or N2) ultrafine bubbles incorporation in 100 and 200 ppm chlorine (Cl2) solutions to inactivate fresh Listeria monocytogenes biofilms on stainless steel. Listeria monocytogenes biofilms were grown on stainless steel coupons through static incubation at 37°C for 72 hr by immersing in L. monocytogenes inoculated brain heart infusion (BHI) broth. The coupons were treated by dipping in water or Cl2 solutions with or without ultrafine bubbles for 1 min. Random pre‐determined areas on coupons were swabbed into Dey–Engley neutralizing broth before and after treatments and enumerated using BHI agar. Air and CO2 nanobubbles in 100 ppm Cl2 resulted in greater log reductions (5.0 and 4.9 log CFU/cm2, respectively) in L. monocytogenes biofilms compared with 100 ppm Cl2 without gas ultrafine bubbles (3.7 log CFU/cm2). Incorporation of air, CO2, and N2 ultrafine bubbles in water and 200 ppm Cl2 did not have any impact on the efficacy of biofilm inactivation.
“…In a previous study, Singh et al (2020) also evaluated the effect of incorporating UFB's into the AM solutions against pure cultures of L. monocytogenes and E. coli O157:H7. The results from this study demonstrated that potency of UFB‐AM solutions does not depend on whether UFBs are incorporated before or after making AM solutions.…”
Section: Discussionmentioning
confidence: 99%
“…In this study, UFBs were generated using a micro-nano-bubble generator (LEA15; Living Energies & Co., Shizuoka, Japan) which was equipped with a pressure gauge, gas flow meter, liquid relief valve, gas relief valve, gas inlet pipe, outlet valve, and inlet and outlet hoses, as described by Singh et al (2020). The cavitation effect of introducing gas into a liquid result in production of UFB's.…”
Section: Ultrafine Bubbles Generationmentioning
confidence: 99%
“…It is hypothesized that gas UFBs could physically disrupt the structural integrity of biofilms, and subsequently removing and inactivating bacterial cells in these biofilms (Horejs, 2018). In a previous study, we evaluated the impact of gas UFBs (which were referred as micro-NBs) on the efficacy of commonly used AMs in the food industry, and demonstrated that the potency of chlorine (Cl 2 ) and peracetic acid (PAA) solutions with CO 2 UFBs against Escherichia coli O157:H7 and L. monocytogenes in growth media was greater compared with these AM solutions without UFBs (Singh et al, 2020). Therefore, the main objective of this research was to evaluate the impact of incorporating gas (air, CO 2 , and N 2 ) UFBs on the potency of Cl 2 solutions (100 and 200 ppm) against artificially developed fresh L. monocytogenes biofilms on stainless steel surfaces.…”
Ultrafine bubble technology is a novel concept in food safety that can improve the potency of antimicrobials against biofilms. This study was conducted to evaluate the impact of gas (air, CO2, or N2) ultrafine bubbles incorporation in 100 and 200 ppm chlorine (Cl2) solutions to inactivate fresh Listeria monocytogenes biofilms on stainless steel. Listeria monocytogenes biofilms were grown on stainless steel coupons through static incubation at 37°C for 72 hr by immersing in L. monocytogenes inoculated brain heart infusion (BHI) broth. The coupons were treated by dipping in water or Cl2 solutions with or without ultrafine bubbles for 1 min. Random pre‐determined areas on coupons were swabbed into Dey–Engley neutralizing broth before and after treatments and enumerated using BHI agar. Air and CO2 nanobubbles in 100 ppm Cl2 resulted in greater log reductions (5.0 and 4.9 log CFU/cm2, respectively) in L. monocytogenes biofilms compared with 100 ppm Cl2 without gas ultrafine bubbles (3.7 log CFU/cm2). Incorporation of air, CO2, and N2 ultrafine bubbles in water and 200 ppm Cl2 did not have any impact on the efficacy of biofilm inactivation.
“…Zhu et al [ 27 ] reported that nanobubbles (NBs) can prevent the fouling of surfaces and that they can also clean already-fouled surfaces. Very recently, Singh et al [ 28 ] reported CO 2 -MNBs in chlorine and peracetic acid significantly increased the potency of antimicrobial solutions against Escherichia coli O157:H7 and Listeria monocytogenes . MNBs are capable of reducing the viscosity of concentrated dispersions such as skim milk and milk protein concentrates [ 29 ].…”
The objective of this study was to develop an alternative novel process technology for enhancing the rheological and functional properties of Greek-style yogurt (GSY). The GSY was formulated and prepared in the lab using micellar casein concentrate as a source of protein to achieve a protein content of 10% (w/w). The changes in physicochemical, microstructural, rheological, and functional properties of control (C-GSY) and micro- and nano-bubbles-treated GSY (MNB-GSY) were studied and compared before and after storage for 1, 2, 3, and 4 weeks. Before storage, the apparent viscosity at 100 s−1 (η100) was 1.09 Pa·s for C-GSY and 0.71 Pa·s for MNB-GSY. Incorporation of MNBs into GSY significantly (p < 0.05) decreased the η100 by 30% on 1 week of storage. Additionally, the η100 of MNB-GSY was lesser than C-GSY on week 2, 3, and 4 of storage. Notable microstructural changes and significant rheological differences were observed between the C-GSY and MNB-GSY samples. Differences were also noticed in syneresis, which was lower for the MNB-GSY compared with the control. Overall, the incorporation of MNBs into GSY showed considerable improvements in rheological and functional properties. Additionally, it’s a simple, cost-effective process to implement in existing GSY production plants.
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