The effect of ultrasound treatment in combination with nisin on the inactivation of Listeria innocua and Escherichia coli

Costello, Katherine M.; Velliou, Eirini; Gutierrez-Merino, Jorge; Smet, Cindy; Kadri, Hani El; Impe, Jan Van; Bussemaker, Madeleine

doi:10.1016/j.ultsonch.2021.105776

Cited by 21 publications

(11 citation statements)

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“…At present, various physical treatments (e.g., ultraviolet radiation, heat, and cold plasma) have been proposed as solutions to control various foodborne pathogens, including ARB, in the food system [8] , [9] . For example, recent studies have reported that a combination of physical treatments may lead to the synergistic inactivation of various pathogenic bacteria, including Escherichia coli , Listeria spp., and Staphylococcus aureus [9] , [10] , [11] , [12] , [13] , [14] , [15] , [16] , [17] , [18] , [19] . However, during bacterial inactivation, nucleic acids can be released from the dead bacteria into the food environment.…”

Section: Introductionmentioning

confidence: 99%

Effective control of antibiotic resistance using a sonication-based combinational treatment and its application to fresh food

Bai

2022

Ultrasonics Sonochemistry

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Section: Introductionmentioning

confidence: 99%

Effective control of antibiotic resistance using a sonication-based combinational treatment and its application to fresh food

Bai

2022

Ultrasonics Sonochemistry

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“…It was observed that the number of bubbles undergoing cavitation per unit of time increases at higher amplitudes, which resulted in a higher inactivation rate of the microorganisms. The majority of the research has been conducted to determine the effect of ultrasound on the microbial inactivation of fruits and vegetables [ 32 , 33 , 34 , 35 ]. The inactivation of microorganisms using heat treatments and ultrasound and their D values (time for 90% reduction of microorganisms) are summarized in Table 1 .…”

Section: Applications Of Ultrasonic Waves In Food Processingmentioning

confidence: 99%

Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review

Chavan

Sharma

et al. 2022

Foods

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The use of non-thermal processing technologies has grown in response to an ever-increasing demand for high-quality, convenient meals with natural taste and flavour that are free of chemical additions and preservatives. Food processing plays a crucial role in addressing food security issues by reducing loss and controlling spoilage. Among the several non-thermal processing methods, ultrasound technology has shown to be very beneficial. Ultrasound processing, whether used alone or in combination with other methods, improves food quality significantly and is thus considered beneficial. Cutting, freezing, drying, homogenization, foaming and defoaming, filtration, emulsification, and extraction are just a few of the applications for ultrasound in the food business. Ultrasounds can be used to destroy germs and inactivate enzymes without affecting the quality of the food. As a result, ultrasonography is being hailed as a game-changing processing technique for reducing organoleptic and nutritional waste. This review intends to investigate the underlying principles of ultrasonic generation and to improve understanding of their applications in food processing to make ultrasonic generation a safe, viable, and innovative food processing technology, as well as investigate the technology’s benefits and downsides. The breadth of ultrasound’s application in the industry has also been examined. This will also help researchers and the food sector develop more efficient strategies for frequency-controlled power ultrasound in food processing applications.

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“…Another technology that was used by Costello et al (2021) [ 109 ] to enhance nisin antimicrobial activity is ultrasound. It has been demonstrated that ultrasound alone presented efficiency against Escherichia coli at 500 kHz, whereas no effect was observed on Listeria innocua, no matter the frequency used or nisin presence.…”

Section: Application and Effects Of Nisin Incorporated Packaging Mate...mentioning

confidence: 99%

Antimicrobial Active Packaging Containing Nisin for Preservation of Products of Animal Origin: An Overview

Popa

Miteluţ

Râpă

et al. 2022

Foods

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The preservation of food represents one of the greatest challenges in the food industry. Active packaging materials are obtained through the incorporation of antimicrobial and/or antioxidant compounds in order to improve their functionality. Further, these materials are used for food packaging applications for shelf-life extension and fulfilling consumer demands for minimal processed foods with great quality and safety. The incorporation of antimicrobial peptides, such as nisin, has been studied lately, with a great interest applied to the food industry. Antimicrobials can be incorporated in various matrices such as nanofibers, nanoemulsions, nanoliposomes, or nanoparticles, which are further used for packaging. Despite the widespread application of nisin as an antimicrobial by directly incorporating it into various foods, the use of nisin by incorporating it into food packaging materials is researched at a much smaller scale. The researchers in this field are still in full development, being specific to the type of product studied. The purpose of this study was to present recent results obtained as a result of using nisin as an antimicrobial agent in food packaging materials, with a focus on applications on products of animal origin. The findings showed that nisin incorporated in packaging materials led to a significant reduction in the bacterial load (the total viable count or inoculated strains), maintained product attributes (physical, chemical, and sensorial), and prolonged their shelf-life.

show abstract

The effect of ultrasound treatment in combination with nisin on the inactivation of Listeria innocua and Escherichia coli

Cited by 21 publications

References 100 publications

Effective control of antibiotic resistance using a sonication-based combinational treatment and its application to fresh food

Effective control of antibiotic resistance using a sonication-based combinational treatment and its application to fresh food

Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review

Antimicrobial Active Packaging Containing Nisin for Preservation of Products of Animal Origin: An Overview

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