Survival of Salmonella Typhimurium on soybean sprouts following treatments with gaseous chlorine dioxide and biocontrol Pseudomonas bacteria

Berrios-Rodriguez, Armarynette; Olanya, O. M.; Annous, Bassam A.; Cassidy, Jennifer; Orellana, Lynette E.; Niemira, Brendan A.

doi:10.1007/s10068-017-0071-9

Cited by 8 publications

(4 citation statements)

References 32 publications

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“…In recent years, novel food processing technologies have developed, each with peculiar strengths, with specific applications of the greatest significance for increasing foods shelf life, such as ohmic heating [ 12 ], high hydrostatic pressure, supercritical carbon dioxide [ 13 ], irradiation [ 14 , 15 ], and gaseous chlorine dioxide, alone and in combination with biological controls [ 16 ], ultraviolet treatment, and a pulsed electric field (PEF) [ 17 ]. Among these, cold plasma technology is gaining importance due to its effect in minimizing food-borne pathogens.…”

Section: Introductionmentioning

confidence: 99%

Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes (Solanum lycopersicum L.)

Molina-Hernández

Laika

Peralta-Ruiz

et al. 2022

Foods

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This research aimed to evaluate the impact of atmospheric cold plasma (ACP) treatment on the fungal spores naturally present in sundried tomatoes, as well as their influence on the physico-chemical properties and antioxidant activity. ACP was performed with a Surface Dielectric Barrier Discharge (SDBD), applying 6 kV at 23 kHz and exposure times up to 30 min. The results showed a significant reduction of mesophilic aerobic bacteria population and of filamentous fungi after the longer ACP exposure. In particular, the effect of the treatment was assessed on Aspergillus rugulovalvus (as sensible strain) and Aspergillus niger (as resistant strain). The germination of the spores was observed to be reliant on the species, with nearly 88% and 32% of non-germinated spores for A. rugulovalvus and A. niger, respectively. Fluorescence probes revealed that ACP affects spore viability promoting strong damage to the wall and cellular membrane. For the first time, the sporicidal effect of ACP against A. rugulovalvus is reported. Physicochemical parameters of sundried tomatoes such as pH and water activity (aw) were not affected by the ACP treatment; on the contrary, the antioxidant activity was not affected while the lycopene content was significantly increased with the increase in ACP exposure time (p ≤ 0.05) probably due to increased extractability.

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Section: Introductionmentioning

confidence: 99%

Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes (Solanum lycopersicum L.)

Molina-Hernández

Laika

Peralta-Ruiz

et al. 2022

Foods

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“…These were homogenized in stomacher for 2 min at 230 rpm (Stomacher 400 Circulator, Seward 400, UK) and serially diluted. S. enterica populations were enumerated on XLT‐4 selective medium modified with supplements after incubation at 37°C for 2 days (Berrios‐Rodriguez et al, 2017). In the un‐treated produce (nonirradiated control), samples were similarly homogenized in stomacher bags, serially diluted, plated on XLT‐4 medium and pathogen populations quantified.…”

Section: Methodsmentioning

confidence: 99%

Gamma radiation treatment of postharvest produce for Salmonella enterica reduction on baby carrot and grape tomato

Berrios-Rodriguez

Olanya²,

Niemira³

et al. 2021

Journal of Food Safety

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Occurrences and contamination of Salmonella enterica on produce are a significant food safety issue. The objective of this research was to evaluate the effects of low‐dose gamma radiation on survival and reductions of S. enterica on postharvest carrot and tomato. Irradiation treatments of 0–1 kGy were applied on produce, following pathogen inoculations in replicated experiments. The effects of temperatures (5 and 20°C) and storage times (0, 3, and 7 days) on pathogen reductions were determined. The mean Salmonella populations in untreated control produce varied from 7.12 ± 0.05 to 7.54 ± 0.12 log Cfu/g of produce. Pathogen reductions by gamma radiation were significant (p < .05) and varied with storage times (0–7 days). Salmonella populations were reduced on carrot by 4.3 logs (5°C) and 3.7 logs (20°C) at 1 kGy treatment. On tomato, pathogen reductions at 1 kGy did not differ significantly (p > .05) and were 5.6 and 5.8 logs at 5 and 20°C, respectively. Linear decreases in Salmonella populations occurred as radiation dosage increased. Injury of bacterial cells from radiation treatment was comparatively greater at 1 kGy than other treatments. Low‐dose gamma radiation treatment resulted in significant Salmonella reductions on produce and enhanced postharvest safety of carrot and tomato.

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“…The bacterial cells were centrifuged (10,000 × g, 5 min, 5 °C) and cell pellets were washed twice with 0.1% BPW (BBL, Sparks, MD, USA). Bacterial cell pellets were re-suspended in 10 mL of phosphate buffer saline to concentrations of 6-7 log CFU/mL ( Berrios-Rodriguez et al, 2017).…”

Section: Bacterial Strains and Microbial Propagationmentioning

confidence: 99%

Gamma radiation effects on the survival and reduction of Listeria monocytogenes on carrot and tomato

et al. 2022

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Assessment of pathogen survival is important for food safety. Listeria monocytogenes causes significant produce and food contamination worldwide. The objective of this research was to assess survival and reduction of L. monocytogenes on postharvest carrot and tomato subjected to low-dose radiation at different storage temperatures and times. Radiation levels of 0, 0.25, 0.50, 0.75, and 1 kGy were applied on produce inoculated with L. monocytogenes. Gamma radiation reduced Listeria populations by 5.9 logs on carrot and 3.9 logs on tomato at 3 days of storage (5 °C), while reductions were 4.4 and 4.0 logs on carrot and tomato, respectively; at 7 storage days (5 °C). At 20 °C, Listeria reductions were 2.8 logs on carrot and 4.2 logs on tomato (3 storage days) and pathogen decreases were 2.2 logs on carrot and 2.9 logs on tomato (7 storage days). Although pathogen reductions by radiation treatment varied with storage temperatures and days, the linear decreases were significant as the dosage increased from 0.25 to 1.0 kGy, implying that treatments were efficacious for pathogen inactivation. As low dose gamma radiation (1 kGy) showed substantial reduction of Listeria monocytogenes on fresh carrot and tomato, thus, use of low dose low dose gamma radiation can improve the post-harvest safety of carrot and tomato.

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Survival of Salmonella Typhimurium on soybean sprouts following treatments with gaseous chlorine dioxide and biocontrol Pseudomonas bacteria

Cited by 8 publications

References 32 publications

Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes (Solanum lycopersicum L.)

Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes (Solanum lycopersicum L.)

Gamma radiation treatment of postharvest produce for Salmonella enterica reduction on baby carrot and grape tomato

Gamma radiation effects on the survival and reduction of Listeria monocytogenes on carrot and tomato

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