Optical technologies for antibacterial control of fresh meat on display

Perez, Shirly Lara; Chianfrone, Daniel José; Bagnato, Vanderlei Salvador; Blanco, Kate Cristina

doi:10.1016/j.lwt.2022.113213

Cited by 4 publications

(1 citation statement)

References 17 publications

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“…US alone cannot reduce the microbial count, but combined treatment shows reductions of 3.3 and 1.2 CFU/ml for total mesophilic aerobic bacteria and yeasts and molds, respectively. The treated juice is microbiologically stable for 30 days with higher flavonoid content and little degradation of vitamin C. Likewise, supercritical CO 2 and high‐power USs were applied in chicken breast against mesophilic bacteria and yeasts and molds for 6 log reduction (Morbiato et al., 2019); MAP and UV radiation in tilapia fillets against E. coli O157:H7 and S. typhimurium for 1.13 and 0.7 log reduction (Lázaro et al., 2020); US and plasma‐activated water in chicken meat and skin against S. aureus and E. coli by 0.83 and 1.33 log reduction (Royintarat et al., 2020); ozonated and electrolyzed water in goat meat against E. coli K12 by 1.03 log reduction, aqueous ozone and UVC in beef meat against E. coli by 1.7 log reduction (Perez et al., 2022); organic acid in combination with atmospheric CP (ACP) in poultry meat surface against S. typhimurium by >2.5 log reduction (Yadav & Roopesh, 2022); US and lysozyme in liquid whole egg against S. typhimurium by 4.26 log reduction (Bi et al., 2020). US and ozone in cashew apple juice against total mesophilic aerobic bacteria, yeasts and molds by 3.3 and 1.2 CFU/ml (Fonteles et al.…”

Section: Effective Mitigation Strategies For Food Borne Pathogensmentioning

confidence: 99%

Management strategies emphasizing advanced food processing approaches to mitigate food borne zoonotic pathogens in food system

2022

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Foodborne zoonoses are the most neglected discipline due to a lack of awareness of potential health hazards, standardized detection methods, and identification of infectious host reservoirs. Food is the major carriage vehicle for the transmission of zoonotic pathogens and many outbreaks globally. Resilient surveillance and holistic intervention of effective mitigation strategies at both preharvest (bacteriophages, probiotics, vaccination, micronutrients, breeding, culling), postharvest (advanced food processing, biofilm removal, and disinfectant), retailer and consumer levels can reduce or prevent pathogens and cross-contamination. Rapid tracking of contamination sources and identification of the route of infection should be implemented using analytical techniques for targeted detection of causative organisms and microbiological risk assessment. An overview elaborating various farm-to-fork pathogenic mitigation strategies at different stages of the food chain is presented. However, special emphasis is placed on the application of advanced novel food processing and preservation techniques, such as high-pressure processing, pulsed light, ultrasound, ultraviolet light, ozone treatment, irradiation and other hurdle technologies for pathogen reduction and food quality assurance. This review will provide an overview of the overall scenario regarding foodborne pathogen-human health interactions and the possible prevention measures that would be helpful for producers, manufacturers, retailers, and consumers for the safer and sustainable development of food products.

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Section: Effective Mitigation Strategies For Food Borne Pathogensmentioning

confidence: 99%

Management strategies emphasizing advanced food processing approaches to mitigate food borne zoonotic pathogens in food system

2022

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Enhanced vegetable production in hydroponic systems using decontamination of closed circulating fluid

Perez,

Ferro,

Corrêa

et al. 2024

Sci Rep

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While plant microorganisms can promote plants by producing natural antibiotics, they can also be vectors for disease transmission. Contamination from plant management practices and the surrounding environment can adversely affect plants, leading to infections and hindered growth due to microbial competition for nutrients. The recirculation of nutrient-rich fluids can facilitate the transport of microorganisms between vegetables in the hydroponic production system. This issue can be addressed through the application of the decontamination method in the hydroponic liquid. Ultraviolet light (UV-C) has been employed for microbiology, and its effects on lettuce were evaluated in this study. This study aims to assess the effectiveness of a decontamination system using UV-C in hydroponic solutions during nutrient recirculation in hydroponics. We evaluated the time required for lettuce plants to reach their maximum height, as well as their pigment content, phenolic compounds, antioxidant capacity, and micro and macronutrient levels. The evaluation was conducted under two photoperiods (18 and 20 hours) in lettuce samples exposed to UV-C in the hydroponic fluid, with control groups not exposed to UV-C. The application of the UV-C decontamination system in hydroponic circulation water containing nutrients accelerated plant growth while maintaining nutritional values equal to or higher than those in the control groups without such a system. The results of microorganism control highlight the potential application of this technique for enhancing and expediting vegetable production. This approach reduces production time and enhances nutrient absorption and the content of certain compounds and minerals.

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The Use of Ozone Technology to Control Microorganism Growth, Enhance Food Safety and Extend Shelf Life: A Promising Food Decontamination Technology

Xue

Macleod

Blaxland

2023

Foods

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The need for microorganism control in the food industry has promoted research in food processing technologies. Ozone is considered to be a promising food preserving technique and has gained great interest due to its strong oxidative properties and significant antimicrobial efficiency, and because its decomposition leaves no residues in foods. In this ozone technology review, the properties and the oxidation potential of ozone, and the intrinsic and extrinsic factors that affect the microorganism inactivation efficiency of both gaseous and aqueous ozone, are explained, as well as the mechanisms of ozone inactivation of foodborne pathogenic bacteria, fungi, mould, and biofilms. This review focuses on the latest scientific studies on the effects of ozone in controlling microorganism growth, maintaining food appearance and sensorial organoleptic qualities, assuring nutrient contents, enhancing the quality of food, and extending food shelf life, e.g., vegetables, fruits, meat, and grain products. The multifunctionality effects of ozone in food processing, in both gaseous and aqueous form, have promoted its use in the food industries to meet the increased consumer preference for a healthy diet and ready-to-eat products, although ozone may present undesirable effects on physicochemical characteristics on certain food products at high concentrations. The combined uses of ozone and other techniques (hurdle technology) have shown a promotive future in food processing. It can be concluded from this review that the application of ozone technology upon food requires increased research; specifically, the use of treatment conditions such as concentration and humidity for food and surface decontamination.

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Optical technologies for antibacterial control of fresh meat on display

Cited by 4 publications

References 17 publications

Management strategies emphasizing advanced food processing approaches to mitigate food borne zoonotic pathogens in food system

Management strategies emphasizing advanced food processing approaches to mitigate food borne zoonotic pathogens in food system

Enhanced vegetable production in hydroponic systems using decontamination of closed circulating fluid

The Use of Ozone Technology to Control Microorganism Growth, Enhance Food Safety and Extend Shelf Life: A Promising Food Decontamination Technology

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