US-INACTIVATION of foodborne bacteria: Screening in distilled water and combination with citrus extract in skim milk

Bevilacqua, Antonio; Speranza, Barbara; Iorio, Maria; Loi, Martina; Sinigaglia, Milena; Corbo, Maria Rosaria

doi:10.1016/j.lwt.2016.02.042

Cited by 13 publications

(9 citation statements)

References 41 publications

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“…Thus, a synergistic, additive, or antagonistic effect of HHP lethal activity can be observed in combined processes depending on the antimicrobial compounds applied, their mode of action, and dosage [46]. Moreover, de Carvalho, et al [47] demonstrated that the addition of Mentha piperita EO in the form of nanoemulsions reduced the initial microbial contamination in skim milk, citrus extract delayed growth of survivors [48]. Moreover, the application of gamma radiation at low doses (0.5-1 kGy), followed by the application of small amounts of oregano or lemongrass EO with citrus extract and lactic acid, was effective in controlling food pathogens in cauliflower such as L. monocytogenes and E. coli [49].…”

Section: Synergisms Resulting From the Combination Of Physical Technomentioning

confidence: 99%

Exploiting the synergism among physical and chemical processes for improving food safety

Berdejo

Pagán

García-Gonzalo

et al. 2019

Current Opinion in Food Science

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Section: Synergisms Resulting From the Combination Of Physical Technomentioning

confidence: 99%

Exploiting the synergism among physical and chemical processes for improving food safety

Berdejo

Pagán

García-Gonzalo

et al. 2019

Current Opinion in Food Science

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“…Food safety may be guaranteed through proper personal hygiene, appropriate storage, procuring food from safe sources, and cooking it at adequate temperatures [ 6 ]. Apart from the well-known thermal treatments, there are novel approaches, such as the use of ultrasounds combined with antimicrobials, that tend to be used to monitor the development of foodborne bacteria in the food industry [ 7 ]. The level of food safety may be also improved by means of policy interventions and investments to improve the transportation and communication infrastructures [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Assessed versus Perceived Risks: Innovative Communications in Agri-Food Supply Chains

Santeramo

Bevilacqua

Caroprese

et al. 2021

Foods

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Food preparations, especially those based on animal products, are often accused of being responsible for the increase in food-borne infections, contributing to increased pressure on healthcare systems. The risk assessment in agri-food supply chains is of utmost importance for the food industry and for policymakers. A wrong perception of risks may alter the functioning of supply chains; thus, efforts should be devoted to communicating risks in an efficient way. We adopt a multidisciplinary approach to investigate how consumers perceive different food risks. Our analysis shows that planning effective communication strategies is very much important for efficiently informing consumers on food risks. We also comment on potential innovative ways to better organise the supply chains.

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“…The literature reports some positive effects, such as: (a) the enhancement of the activity of different enzymes [ 7 , 12 ]; (b) a shortening of the fermentation time with a high reproducibility and accuracy of the process [ 13 , 14 ]; (c) the improvement of some technological properties of the end products [ 15 ]. Regarding bacteria, some positive effects include an enhanced biofilm formation for an increased transport of oxygen and nutrients to deeper layers of the microbial association [ 16 , 17 ], a lower acidification and postacidification of probiotics inoculated in functional beverages [ 17 , 18 , 19 ] and an increase in fermentation efficiency [ 20 ]. An improved growth of probiotics (e.g., Bifidobacterium sp.…”

Section: Introductionmentioning

confidence: 99%

Ultrasonic Modulation of the Technological and Functional Properties of Yeast Strains

et al. 2020

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This research was aimed at studying the effects of low intensity ultrasound (US) on some technological and functional properties of eight strains of Saccharomyces cerevisiae; namely, growth patterns (growth at 2–5% of NaCl or at 37 °C), autoaggregation and tolerance to simulated gastrointestinal conditions were evaluated. A US treatment was applied at 20% of net power (130 W) by a modulating duration (2–10 min) and pulses (2–10 s). The viable count (4.81–6.33 log CFU/mL) was not affected by US, while in terms of technological traits the effect was strain specific; in particular, for some strains a positive effect of US was found with a significant growth enhancement (growth index >120%). The treatment was also able to increase the autoaggregation of some strains, thus suggesting that US could represent a promising way to treat and select nonconventional functional yeasts for food applications.

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US-INACTIVATION of foodborne bacteria: Screening in distilled water and combination with citrus extract in skim milk

Cited by 13 publications

References 41 publications

Exploiting the synergism among physical and chemical processes for improving food safety

Exploiting the synergism among physical and chemical processes for improving food safety

Assessed versus Perceived Risks: Innovative Communications in Agri-Food Supply Chains

Ultrasonic Modulation of the Technological and Functional Properties of Yeast Strains

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