Inactivation of pre-existing bacteria and foodborne pathogens on perilla leaves using a combined treatment with an organic acid and a surfactant

2015 ◽  
Vol 56 (2) ◽  
pp. 195-199 ◽  
Author(s):  
Ji-Hoon Kang ◽  
Kyung Bin Song
Keyword(s):  
Organic Acid ◽  
Foodborne Pathogens ◽  
Combined Treatment

Combined treatment with silver ions and organic acid enhances growth-inhibition of Escherichia coli O157:H7

Food Control ◽  
2007 ◽  
Vol 18 (10) ◽  
pp. 1235-1240 ◽  
Author(s):  
Seong-Chun Jo ◽  
A-Ram Rim ◽  
Hee-Jin Park ◽  
Hyun-Gyun Yuk ◽  
Seung-Cheol Lee
Keyword(s):  
Escherichia Coli ◽  
Growth Inhibition ◽  
Organic Acid ◽  
Combined Treatment ◽  
Silver Ions ◽  
Escherichia Coli O157

Inhibitory Effects of Combinations of Chemicals on Escherichia coli, Bacillus cereus, and Staphylococcus aureus Biofilms during the Clean-in-Place Process at an Experimental Dairy Plant

2020 ◽  
Vol 83 (8) ◽  
pp. 1302-1306
Author(s):  
EUN-SEON LEE ◽  
JONG-HUI KIM ◽  
MI-HWA OH
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Citric Acid ◽  
Bacillus Cereus ◽  
Foodborne Pathogens ◽  
Combined Treatment ◽  
Food Additives ◽  
Inhibitory Effects ◽  
E Coli ◽  
And Staphylococcus Aureus

ABSTRACT In dairy plants, clean-in-place (CIP) equipment cannot be disassembled, making it difficult to clean the inner surface of pipes. In this study, the inhibitory effects of chemical agents on biofilms formed by three foodborne pathogens, Bacillus cereus, Escherichia coli, and Staphylococcus aureus, was evaluated in a dairy CIP system. The experiment was conducted on a laboratory scale. Each of the three bacteria (200 μL) was inoculated onto stainless steel (SS) chips (25 by 25 mm), and the effect of single cleaning agents was evaluated. Individual treatments with NaClO (30, 50, 100, and 200 ppm), NaOH (0.005, 0.01, 0.05, and 0.1%), citric acid (1, 3, 5, and 7%), and nisin (5, 10, 25, 50, 100, and 200 ppm) were used to clean the SS chip for 10 min. The most effective concentration of each solution was selected for further testing in a commercial plant. Simultaneous cleaning with 200 ppm of NaClO (10 min) and 7% citric acid (10 min) reduced the biofilms of B. cereus, E. coli, and S. aureus by 6.9, 7.0, and 8.0 log CFU/cm2, respectively. Both 7% citric acid and 0.1% NaOH were optimal treatments for E. coli. NaClO and citric acid are approved for use as food additives in the Republic of Korea. Our results revealed that a combined treatment with NaClO and citric acid is the most effective approach for reducing biofilms formed by common foodborne pathogens on CIP equipment. These findings can contribute to the production of safe dairy products. HIGHLIGHTS

scholarly journals Inhibition and Interactions of Campylobacter jejuni from Broiler Chicken Houses with Organic Acids

2019 ◽  
Vol 7 (8) ◽  
pp. 223 ◽  
Author(s):  
Ross Beier ◽  
J. Byrd ◽  
Denise Caldwell ◽  
Kathleen Andrews ◽  
Tawni Crippen ◽  
...  
Keyword(s):  
United States ◽  
Organic Acids ◽  
Organic Acid ◽  
Campylobacter Jejuni ◽  
Foodborne Pathogens ◽  
Broiler Chicken ◽  
Diarrheal Disease ◽  
The United States ◽  
High Risk Factor ◽  
Inhibition Studies

Campylobacter jejuni is a bacterium that causes major diarrheal disease worldwide and is also one of the top five foodborne pathogens encountered in the United States. Poultry is a major source of C. jejuni, and a high-risk factor for contracting campylobacteriosis. Organic acids are used in the United States during food animal processing for removal of bacterial contamination from animal carcasses. Six organic acids were evaluated in inhibition studies of 96 C. jejuni strains obtained from shoe covers used in broiler chicken houses at different poultry farms in several states by determining the susceptibilities of the C. jejuni strains, along with the pH values at the molar minimum inhibitory concentrations (MICMs). The undissociated and dissociated organic acid concentrations were calculated at the MICMs with the Henderson-Hasselbalch equation. The results for the 96 C. jejuni strains were treated similarly for each different organic acid. Campylobacter jejuni inhibition did correlate with the dissociated organic acids, but did not correlate with pH or with the undissociated organic acids. When the concentrations of dissociated organic acids decreased, the C. jejuni strains were not disinfected. A carcass wash using organic acids should have the concentration of dissociated acid species carefully controlled. It is suggested to maintain a dissociated acid concentration for propionic, l-lactic, formic, citric, butyric, and acetic acids at 24, 40, 36, 21, 23, and 25 mM, respectively, and at these dissociated organic acid levels an acid wash would be expected to remove or inhibit 97% or more of the C. jejuni bacteria studied here. However, studies must be undertaken to confirm that the suggested concentrations of dissociated organic acids are adequate to remove C. jejuni bacteria in the field vs. the laboratory. Due to propionate, l-lactate, formate, butyrate, and acetate being utilized by C. jejuni, these organic acids may not be appropriate for use as a carcass wash to remove C. jejuni surface contamination. Of all tested organic acids, dissociated citric acid was the most efficient at inhibiting C. jejuni.

scholarly journals Combined Hurdle Technologies Using UVC Waterproof LED for Inactivating Foodborne Pathogens on Fresh-Cut Fruits

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1712
Author(s):  
Geun-Hyang Kim ◽  
Chae-Lim Lee ◽  
Ki-Sun Yoon
Keyword(s):  
Foodborne Pathogens ◽  
Combined Treatment ◽  
Cherry Tomato ◽  
Light Emitting ◽  
Quality Properties ◽  
Bactericidal Efficacy ◽  
Negative Effect ◽  
Fresh Cut ◽  
Positive Effect

This study investigated the combined bactericidal efficacy of slightly acidic electrolyzed water (SAEW), fumaric acid (FA), and ultravioletC waterproof light-emitting diodes (UVC W-LED) for the control of Staphylococcus aureus and Listeria monocytogenes in fresh-cut fruits. Cherry tomato, grape, apple, and pineapple were inoculated with S. aureus and L. monocytogenes and then washed with 30 ppm SAEW containing 0.5% FA in a container equipped with two UVC W-LEDs. Behaviors of S. aureus and L. monocytogenes and quality properties of fresh-cut fruits were monitored after storage at 10 °C and 15 °C for 7 days. The most effective reductions of S. aureus (1.65 log CFU/g) and L. monocytogenes (2.63 log CFU/g) were observed in the group with the combined treatment of SAEW + FA and UVC W-LED. At 10 °C and 15 °C, populations of both pathogens in the combined treatment group were lower than those in a control. Combined treatment showed no negative effect on moisture retention in the fruit. Moreover, visual changes were less significant than in the control. These results demonstrate that the combined treatment can improve the microbial safety and the quality of fruits. If it is properly used in the sanitizing step of the fresh produce industry, a positive effect can be expected.

Hot Water and Organic Acid Interventions To Control Microbiological Contamination on Hog Carcasses during Processing†

2002 ◽  
Vol 65 (8) ◽  
pp. 1248-1252 ◽  
Author(s):  
LUISA EGGENBERGER-SOLORZANO ◽  
S. E. NIEBUHR ◽  
G. R. ACUFF ◽  
J. S. DICKSON
Keyword(s):  
Organic Acid ◽  
Muscle Tissue ◽  
Combined Treatment ◽  
Microbiological Quality ◽  
Hot Water ◽  
Aerobic Bacteria ◽  
Fecal Material ◽  
E Coli ◽  
Water Washing

Pork skin and muscle tissue were washed with water at temperatures from 25 to 80°C. Water temperatures of 65 and 80°C resulted in greater population reductions of Enterobacteriaceae on pork muscle tissue than lower water temperatures. There was no observable effect of water temperature on population reductions of Enterobacteriaceae on pork skin. Water temperatures of 55, 65, and 80°C reduced the populations of Enterobacteriaceae on inoculated scalded carcasses processed in a university abattoir by 1 to 1.5 log/cm2. Following the water wash with an organic acid rinse resulted in further numerical reductions in populations, although these were not statistically different from the water wash alone. The jowls of both scalded and skinned carcasses processed in a commercial establishment were directly inoculated with a fecal material slurry and then processed with organic acid rinsing only, hot water washing only, or a combination of hot water washing followed by organic acid rinsing. The hot water and acid treatment reduced the populations of mesophilic aerobic bacteria and Escherichia coli by approximately 2 log cycles on both scalded and skinned hog carcasses. The combined treatment resulted in 60% of the scalded carcasses and 40% of the skinned carcasses with undetectable levels of E. coli after direct fecal inoculation of the carcasses. Hot water washing followed by organic acid rinsing can significantly improve the microbiological quality of pork carcasses.

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