Recent trends in bacterial decontamination of food products by hurdle technology: A synergistic approach using thermal and non-thermal processing techniques

Aaliya, Basheer; Sunooj, Kappat Valiyapeediyekkal; Navaf, Muhammed; Akhila, Plachikkattu Parambil; Sudheesh, Cherakkathodi; Mir, Shabir Ahmad; Sabu, Sarasan; Sasidharan, Abhilash; Hlaing, Moe Theingi; George, Johnsy

doi:10.1016/j.foodres.2021.110514

Cited by 86 publications

(38 citation statements)

References 100 publications

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“…Hurdle technology is the successive or simultaneous application of selected food processing techniques (two or more) for enhancing food safety and quality using lower individual treatment intensities [ 131 ]. Hurdle technology disrupts homeostasis causing metabolic exhaustion and cell death.…”

Section: Hurdle Technologymentioning

confidence: 99%

Biocontrol Approaches against Escherichia coli O157:H7 in Foods

Puligundla

Lim

2022

Foods

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Shiga-toxin-producing Escherichia coli O157:H7 is a well-known water- and food-borne zoonotic pathogen that can cause gastroenteritis in humans. It threatens the health of millions of people each year; several outbreaks of E. coli O157:H7 infections have been linked to the consumption of contaminated plant foods (e.g., lettuce, spinach, tomato, and fresh fruits) and beef-based products. To control E. coli O157:H7 in foods, several physical (e.g., irradiation, pasteurization, pulsed electric field, and high-pressure processing) and chemical (e.g., using peroxyacetic acid; chlorine dioxide; sodium hypochlorite; and organic acids, such as acetic, lactic, and citric) methods have been widely used. Although the methods are quite effective, they are not applicable to all foods and carry intrinsic disadvantages (alteration of sensory properties, toxicity, etc.). Therefore, the development of safe and effective alternative methods has gained increased attention recently. Biocontrol agents, including bacteriophages, probiotics, antagonistic bacteria, plant-derived natural compounds, bacteriocins, endolysins, and enzymes, are rapidly emerging as effective, selective, relatively safe for human consumption, and environmentally friendly alternatives. This paper summarizes advances in the application of biocontrol agents for E. coli O157:H7 control in foods.

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Section: Hurdle Technologymentioning

confidence: 99%

Biocontrol Approaches against Escherichia coli O157:H7 in Foods

Puligundla

Lim

2022

Foods

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“…Several conventional approaches, such as pasteurization, sterilization, freezing, chilling, acidification, fermentation, drying, filtration, antimicrobial agents, and additives have been used to control L. monocytogenes growth in foods. However, some of these approaches are harsh and adversely impact foods’ nutritional and sensory attributes [ 127 ]. In recent years, consumers have become more interested in buying food products that are minimally processed, free of additives, shelf-stable, and have a better nutritional and sensory value [ 128 ].…”

Section: Novel Approaches To Control Of L Monocytogenesmentioning

confidence: 99%

Novel Approaches to Environmental Monitoring and Control of Listeria monocytogenes in Food Production Facilities

Gupta

Adhikari

2022

Foods

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Listeria monocytogenes is a serious public health hazard responsible for the foodborne illness listeriosis. L. monocytogenes is ubiquitous in nature and can become established in food production facilities, resulting in the contamination of a variety of food products, especially ready-to-eat foods. Effective and risk-based environmental monitoring programs and control strategies are essential to eliminate L. monocytogenes in food production environments. Key elements of the environmental monitoring program include (i) identifying the sources and prevalence of L. monocytogenes in the production environment, (ii) verifying the effectiveness of control measures to eliminate L. monocytogenes, and (iii) identifying the areas and activities to improve control. The design and implementation of the environmental monitoring program are complex, and several different approaches have emerged for sampling and detecting Listeria monocytogenes in food facilities. Traditional detection methods involve culture methods, followed by confirmation methods based on phenotypic, biochemical, and immunological characterization. These methods are laborious and time-consuming as they require at least 2 to 3 days to obtain results. Consequently, several novel detection approaches are gaining importance due to their rapidness, sensitivity, specificity, and high throughput. This paper comprehensively reviews environmental monitoring programs and novel approaches for detection based on molecular methods, immunological methods, biosensors, spectroscopic methods, microfluidic systems, and phage-based methods. Consumers have now become more interested in buying food products that are minimally processed, free of additives, shelf-stable, and have a better nutritional and sensory value. As a result, several novel control strategies have received much attention for their less adverse impact on the organoleptic properties of food and improved consumer acceptability. This paper reviews recent developments in control strategies by categorizing them into thermal, non-thermal, biocontrol, natural, and chemical methods, emphasizing the hurdle concept that involves a combination of different strategies to show synergistic impact to control L. monocytogenes in food production environments.

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“…As a general disinfection method, the use of alcohol (70–80% ethyl alcohol) is often used in the food sanitation field. Sterilization methods include high-pressure steam sterilization using an autoclave at 121 °C for 15–20 min at 2 atmospheres, dry heat sterilization using a dry heat sterilizer at 160 °C or higher for at least 30 min, boiling sterilization using boiling water, ultraviolet sterilization using ultraviolet radiation, and gas sterilization using ethylene oxide or propylene oxide [ 1 , 2 ]. In the pharmaceutical industry, raw materials are carefully cleaned and wiped from the time of delivery to minimize contamination by foreign substances and microorganisms.…”

Section: Introductionmentioning

confidence: 99%

Multi-Functional Silver Nanoparticles for High-Throughput Endospore Sensing

2022

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In spore-forming bacteria such as Bacillus and Clostridium, the vegetative cells form highly durable hard shells called endospores inside the bacteria to survive as the growth environment deteriorates. Because of these properties, endospores can cause food poisoning and medical accidents if they contaminate food, medicine, or other products, and it is required for technology to detect the spores at the manufacturing site. In this study, we focused on the surface-enhanced Raman scattering (SERS) method for the sensitive detection of dipicolinic acid (DPA), a molecular marker of endospores. We constructed Fe3O4/Ag core–shell functional silver nanoparticles that specifically bind to DPA, and investigated a method for the qualitative detection of DPA by SERS and the quantitative detection of DPA by fluorescence method using a terbium complex formed on the surface. As a result, the concentration of the functional silver nanoparticles constructed could detect spore-derived DPA by fluorescence detection method, and SERS was several tens of nM. The functionalized nanoparticles can detect DPA quantitatively and qualitatively, and are expected to be applied to detection technology in the production of food and pharmaceuticals.

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Recent trends in bacterial decontamination of food products by hurdle technology: A synergistic approach using thermal and non-thermal processing techniques

Cited by 86 publications

References 100 publications

Biocontrol Approaches against Escherichia coli O157:H7 in Foods

Biocontrol Approaches against Escherichia coli O157:H7 in Foods

Novel Approaches to Environmental Monitoring and Control of Listeria monocytogenes in Food Production Facilities

Multi-Functional Silver Nanoparticles for High-Throughput Endospore Sensing

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