Inactivation of Salmonella Typhimurium in fresh cherry tomatoes using combined treatment of UV–TiO2 photocatalysis and high hydrostatic pressure

Shahbaz, Hafiz Muhammad; Kim, Sanghun; Kim, Jeong Un; Park, Daseul; Lee, Mi-Jin; Lee, Dong Un; Park, Jiyong

doi:10.1007/s10068-018-0368-3

Cited by 13 publications

(5 citation statements)

References 31 publications

(60 reference statements)

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“…For instance, the employment of HHP in the treatment of carrots and spinach has demonstrated considerable reductions in Salmonella (Mendoza et al., 2022). Moreover, integrating HHP with UV‐TiO 2 photocatalysis technology has proven to exhibit superior efficacy in eliminating Salmonella from cherry tomatoes, resulting in a reduction of 5.47 log CFU/mL (Shahbaz et al., 2018). The synergistic potency of the combined technologies surpasses that of each individual technology's performance.…”

Section: Methods For Fruits and Vegetables Safety Protectionmentioning

confidence: 99%

Prevalence, serotype, antimicrobial susceptibility, contamination factors, and control methods of Salmonella spp. in retail fresh fruits and vegetables: A systematic review and meta‐analysis

Ma,

Dai,

Cao

et al. 2024

Comp Rev Food Sci Food Safe

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This research presents a comprehensive review of Salmonella presence in retail fresh fruits and vegetables from 2010 to 2023, utilizing data from recognized sources such as PubMed, Scopus, and Web of Science. The study incorporates a meta‐analysis of prevalence, serovar distribution, antimicrobial susceptibility, and antimicrobial resistance genes (ARGs). Additionally, it scrutinizes the heterogeneous sources across various food categories and geographical regions The findings show a pooled prevalence of 2.90% (95% CI: 0.0180−0.0430), with an increase from 4.63% in 2010 to 5.32% in 2022. Dominant serovars include S. Typhimurium (29.14%, 95% CI: 0.0202−0.6571) and S. Enteritidis (21.06%, 95% CI: 0.0181−0.4872). High resistance rates were noted for antimicrobials like erythromycin (60.70%, 95% CI: 0.0000−1.0000) and amoxicillin (39.92%, 95% CI: 0.0589−0.8020). The most prevalent ARGs were blaTEM (80.23%, 95% CI: 0.5736−0.9692) and parC mutation (66.67%, 95% CI: 0.3213−0.9429). Factors such as pH, water activity, and nutrient content, along with external factors like the quality of irrigation water and prevailing climatic conditions, have significant implications on Salmonella contamination. Nonthermal sterilization technologies, encompassing chlorine dioxide, ozone, and ultraviolet light, are emphasized as efficacious measures to control Salmonella. This review stresses the imperative need to bolster prevention strategies and control measures against Salmonella in retail fresh fruits and vegetables to alleviate related food safety risks.

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Section: Methods For Fruits and Vegetables Safety Protectionmentioning

confidence: 99%

Prevalence, serotype, antimicrobial susceptibility, contamination factors, and control methods of Salmonella spp. in retail fresh fruits and vegetables: A systematic review and meta‐analysis

Ma,

Dai,

Cao

et al. 2024

Comp Rev Food Sci Food Safe

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“…Plasma treatment may cause alteration to certain food constituents. The creation of unfavorable metabolites like short-chain aldehydes, keto acids, hydroxyl acids, and short-chain fatty acids has been documented as a result of modifications to amino acids, the oxidation of high molecular weight molecules to organic acids, and the peroxidation of lipids [9,73,75,76]. With fruit, plasma has been reported to decrease firmness, promote discoloration, and raise acidity levels [10].…”

Section: Safety Of Cp For Food Packaging Applicationsmentioning

confidence: 99%

Cold Plasma Technology in Food Packaging

et al. 2022

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Cold plasma (CP) is an effective strategy to alter the limitations of biopolymer materials for food packaging applications. Biopolymers such as polysaccharides and proteins are known to be sustainable materials with excellent film-forming properties. Bio-based films can be used as an alternative to traditional plastic packaging. There are limitations to biopolymer packaging materials such as hydrophobicity, poor barrier, and thermos-mechanical properties. For this reason, biopolymers must be modified to create a packaging material with the desired applicability. CP is an effective method to enhance the functionality and interfacial features of biopolymers. It etches the film surface allowing for better adhesion between various polymer layers while also improving ink printability. CP facilitates adhesion between two or more hydrophobic materials, resulting in significantly better water vapour permeability (WVP) properties. The sputtering of ionic species by CP results in cross-linkage reactions which improve the mechanical properties of films (tensile strength (TS) and elongation at break (EAB)). Cross-linkage reactions are reported to be responsible for the improved thermal stability of CP-treated biopolymers. CP treatment is known to decrease oxygen permeability (OP) in protein-based biopolymers. CP can also enable the blending of polymers with specific antimicrobial substances to develop active packaging materials. In this review article, we have presented an overview of the recent advancements of CP in the food packaging application. Furthermore, the influence of CP on the properties of packaging materials, and recent advancements in the modification of polymeric food packaging materials have been discussed.

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“…In the past few years, HPP has gained commercial popularity for the development of healthy and nutritious food products with fresh‐like taste (Chotyakul & Rungpichayapichet, 2018; Koutchma et al., 2016; Lee & Oey, 2018; Sánchez‐Moreno & De Ancos, 2018; Shahbaz et al., 2018a, 2018b). A number of HPP‐treated baby foods of different companies are commercially available including blends, booster, and gluten‐free products that are healthy and nutritious.…”

Section: Control Measures Of Furan In Baby Foodsmentioning

confidence: 99%

Formation of furan in baby food products: Identification and technical challenges

Javed

Shahbaz

Nawaz

et al. 2021

Comp Rev Food Sci Food Safe

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Furan is generally produced during thermal processing of various foods including baked, fried, and roasted food items such as cereal products, coffee, canned, and jarred prepared foods as well as in baby foods. Furan is a toxic and carcinogenic compound to humans and may be a vital hazard to infants and babies. Furan could be formed in foods through thermal degradation of carbohydrates, dissociation of amino acids, and oxidation of polyunsaturated fatty acids. The detection of furan in food products is difficult due to its high volatility and low molecular weight. Headspace solid‐phase microextraction coupled with gas chromatography/mass spectrometer (GC/MS) is generally used for analysis of furan in food samples. The risk assessment of furan can be characterized using margin of exposure approach (MOE). Conventional strategies including cooking in open vessels, reheating of commercially processed foods with stirring, and physical removal using vacuum treatment have remained unsuccessful for the removal of furan due to the complex production mechanisms and possible precursors of furan. The innovative food‐processing technologies such as high‐pressure processing (HPP), high‐pressure thermal sterilization (HPTS), and Ohmic heating have been adapted for the reduction of furan levels in baby foods. But in recent years, only HPP has gained interest due to successful reduction of furan because of its nonthermal mechanism. HPP‐treated baby food products are commercially available from different food companies. This review summarizes the mechanism involved in the formation of furan in foods, its toxicity, and identification in infant foods and presents a solution for limiting its formation, occurrence, and retention using novel strategies.

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Inactivation of Salmonella Typhimurium in fresh cherry tomatoes using combined treatment of UV–TiO2 photocatalysis and high hydrostatic pressure

Cited by 13 publications

References 31 publications

Prevalence, serotype, antimicrobial susceptibility, contamination factors, and control methods of Salmonella spp. in retail fresh fruits and vegetables: A systematic review and meta‐analysis

Prevalence, serotype, antimicrobial susceptibility, contamination factors, and control methods of Salmonella spp. in retail fresh fruits and vegetables: A systematic review and meta‐analysis

Cold Plasma Technology in Food Packaging

Formation of furan in baby food products: Identification and technical challenges

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