Inactivation of Listeria monocytogenes and natural microbiota on raw salmon fillets using acidic electrolyzed water, ultraviolet light or/and ultrasounds

Mikš-Krajnik, Marta; Feng, Lee Xuan James; Bang, Woo Suk; Yuk, Hyun‐Gyun

doi:10.1016/j.foodcont.2016.11.033

Cited by 92 publications

(39 citation statements)

References 40 publications

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“…The lowest DPPH values were observed for variants with 0.2% of NaCl treated with DC (33.33–43.33 μM Trolox/mL). The above results confirmed the strong oxidizing activity of products generated during electrolyzes [49,50,51,52]. …”

Section: Resultssupporting

confidence: 74%

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: Resultssupporting

confidence: 74%

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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“…Electrolyzed water has been used as a nonthermal technology for inactivating microorganisms in the food industry. Studies have shown EW as a decontaminant on eggshells (Fasenko, O'dea Christopher, & Mcmullen, 2009;Russell, 2003), broiler carcasses (Northcutt, Smith, Ingram, Hinton, & Musgrove, 2007), blueberries (Kim & Hung, 2012), fresh produce (Afari, Hung, & King, 2015), salmon fillets and broilers (Mik s-Krajnik, Feng, Bang, & Yuk, 2017;Ozer & Demirci, 2006), and raw frozen shrimp (Ye et al, 2014). However, to our knowledge, there is no published work on inactivating E. coli on chevon surfaces using EW and the spraying method.…”

Section: Introductionmentioning

confidence: 99%

Effectiveness of a low‐cost household electrolyzed water generator in reducing the populations of Escherichia coli K12 on inoculated beef, chevon, and pork surfaces

Arya

Bryant

Degala

et al. 2018

J Food Process Preserv

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Acidic and alkaline electrolyzed water (EW) were investigated for their bactericidal effects when sprayed on the surface of beef, chevon (goat meat), and pork inoculated with Escherichia coli K12. Inoculated meat samples were subjected to different treatment times ranging from 2 to 12 min and enumerated on tryptic soy agar to determine the effective log reductions of microbial populations. Acidic EW treated beef, chevon, and pork samples resulted in the highest log reductions of approximately 1.16 (4 min), 1.22 (12 min), and 1.30 log10 CFU/mL (10 min), respectively; and alkaline EW treatments resulted in 1.61, 0.96, and 1.52 log10 CFU/mL reductions at 12 min treatment, respectively. In general, no significant difference in bacterial reduction (p > .05) among the different types of meat was observed. Experimental data were used to fit two microbial reduction models. The Weibull model best described E. coli reduction from meat surfaces. Practical applications Foodborne microorganisms are responsible for a large number of outbreaks and foodborne illnesses. Several conventional methods such as heat and chemicals have been used for many years to ensure the safety of food. Meat is the most consumed food as a source of protein. Since meat is usually marketed raw, chlorine‐based washing technologies are commonly preferred for surface decontamination. However, these technologies may leave some chemical residues in meat that might alter its color, flavor, and texture. Electrolyzed oxidizing water is an alternative nonthermal technology that has been used in recent years to improve the safety of food products. This study thus focuses on determining the efficacy of acidic and alkaline electrolyzed water in inactivating Escherichia coli on beef, chevon, and pork surfaces.

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“…This suggests that in general L. innocua is more resistant to UV-C than L. monocytogenes . Previous studies have used UV-C to inactivate L. monocytogenes from meat, processed food products and fresh produce (27, 43, 45, 46, 48–50). However, these studies cannot be compared directly to ours due to the differences in matrices, dose of UV-C, and experimental procedures.…”

Section: Resultsmentioning

confidence: 99%

Identifying suitableListeria innocuastrains as surrogates forListeria monocytogenesfor horticultural products

Wibisono

Hoop

Summers

et al. 2019

Preprint

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11We conducted a laboratory-based study testing nine Listeria innocua strains 12 independently and a cocktail of 11 Listeria monocytogenes strains. The aim was to identify 13 suitable L. innocua strain(s) to model L. monocytogenes in inactivation experiments. Three 14 separate inactivation procedures and a hurdle combination of the three were employed: 15 thermal inactivation (55°C), UV-C irradiation (245 nm) and chemical sanitiser (Tsunami™ 16 100, a mixture of acetic acid, peroxyacetic acid and hydrogen peroxide). The responses were 17 strain dependent in the case of L. innocua with different strains responding differently to 18 different regimes. L. innocua isolates generally responded differently to the L. 19 monocytogenes cocktail and had different responses among themselves. In the thermal 20 42 when choosing surrogates. 43 44 45 131are interested in. The suitability of a potential surrogate varies depending on the L. innocua 132 strain, food matrices, and parameters used for testing (26). Here, we report a laboratory-133

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Inactivation of Listeria monocytogenes and natural microbiota on raw salmon fillets using acidic electrolyzed water, ultraviolet light or/and ultrasounds

Cited by 92 publications

References 40 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

Effectiveness of a low‐cost household electrolyzed water generator in reducing the populations of Escherichia coli K12 on inoculated beef, chevon, and pork surfaces

Identifying suitableListeria innocuastrains as surrogates forListeria monocytogenesfor horticultural products

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