Efficacy of Combined Sous Vide
-Microwave Cooking for Foodborne Pathogen Inactivation in Ready-to-Eat Chicory Stems

Wine and alcoholic apple cider are commonly back-sweetened with unpasteurized juice to produce fresh, natural, and palatable sweetened alcoholic beverages. Foodborne pathogens may be introduced from unpasteurized juice into alcoholic beverages through this back-sweetening process. Although pathogens generally do not survive under low pH conditions or high alcohol environment, the die-off of these pathogens has not been established to ensure the safety of the products. To determine the safety of these back-sweetened beverages, we evaluated the survival of three common foodborne pathogens, E. coli O157:H7, Salmonella enterica , and Listeria monocytogenes in modified white grape juice and apple juice models. White grape juice and apple juice were modified with hydrochloric acid/sodium hydroxide and ethanol to achieve conditions that are similar to the back-sweetened white wine and alcoholic apple cider. Pathogen cocktails were inoculated separately into modified juice models and their survival in the juice models were recorded over a 96-hour period. Our results show that a combination of low pH and high ethanol content resulted in a faster pathogen die-off compared to higher pH and lower ethanol conditions. The holding times required for different combinations of pH and ethanol concentration for each juice model to achieve 5-log reduction were reported. This research provides data to validate pathogen die-off to comply with Juice HACCP 5-log pathogen inactivation requirements for back-sweetened wine and alcoholic apple cider.

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Evaluation of High-Pressure Processing in Inactivation of the Hepatitis E Virus

10.1101/764407 ◽

2019 ◽

Author(s):

Neda Nasheri ◽

Tanushka Doctor ◽

Angela Chen ◽

Jennifer Harlow ◽

Alexander Gill

Keyword(s):

High Pressure ◽

Hepatitis E Virus ◽

Foodborne Pathogen ◽

Hepatitis E ◽

Developed Countries ◽

High Pressure Processing ◽

Pathogen Inactivation ◽

Genotype 3 ◽

Similar Treatment ◽

Log Reduction

Hepatitis E virus (HEV) causes acute hepatitis with approximately 20 million cases per year globally. While HEV is endemic in certain regions of Asia, Africa and South America, it is considered an emerging foodborne pathogen in developed countries. Based on genetic diversity, HEV is classified into different genotypes, with genotype 3 (HEV-3) being most prevalent in Europe and North America. The transmission of HEV-3 has been shown to be zoonotic and mainly associated with the consumption of raw or undercooked pork products. Herein, we investigated the efficacy of high-pressure processing (HPP) in the inactivation of HEV-3 using a cell culture system. HPP has been indicated as a promising nonthermal pathogen inactivation strategy for treatment of certain high-risk food commodities, without any noticeable changes in their nature. For this purpose, we treated HEV-3 in media as well as in artificially inoculated pork pâté, with different conditions of HPP: 400 MPa for 1 and 5 minutes, as well as 600 MPa for 1 and 5 minutes, at ambient temperature. In general, we observed approximately a 2-log reduction in HEV load by HPP treatments in media; however, similar treatment in the pork pâté resulted in a much lower reduction in viral load. Therefore, the efficacy of HPP treatment in the inactivation of HEV-3 is matrix-dependent.

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A Comparison of Kinetic Models of Foodborne Pathogen Inactivation by Aqueous Chlorine Dioxide, Fumaric Acid, and Ultraviolet-C

Journal of the Korean Society for Applied Biological Chemistry ◽

10.3839/jksabc.2010.038 ◽

2010 ◽

Vol 53 (2) ◽

pp. 243-248 ◽

Cited By ~ 13

Author(s):

Ho Hyun Chun

Keyword(s):

Chlorine Dioxide ◽

Fumaric Acid ◽

Kinetic Models ◽

Foodborne Pathogen ◽

Pathogen Inactivation ◽

Ultraviolet C

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Dietary Proteins Extend the Survival of Salmonella Dublin in a Gastric Acid Environment

Journal of Food Protection ◽

10.4315/0362-028x.jfp-11-132 ◽

2012 ◽

Vol 75 (2) ◽

pp. 353-358 ◽

Cited By ~ 8

Author(s):

TINA BIRK ◽

KIM KRISTENSEN ◽

ANNE HARBOE ◽

TINA BECK HANSEN ◽

HANNE INGMER ◽

...

Keyword(s):

Gastric Acid ◽

Foodborne Pathogen ◽

Gastric Fluid ◽

Human Stomach ◽

Pathogen Inactivation ◽

Related Factors ◽

Salmonella Dublin ◽

Food Components ◽

Set Up ◽

The Impact

The pH of the human stomach is dynamic and changes over time, depending on the composition of the food ingested and a number of host-related factors such as age. To evaluate the number of bacteria surviving the gastric acid barrier, we have developed a simple gastric acid model, in which we mimicked the dynamic pH changes in the human stomach. In the present study, model gastric fluid was set up to imitate pH dynamics in the stomachs of young and elderly people after ingestion of a standard meal. To model a serious foodborne pathogen, we followed the survival of Salmonella enterica serotype Dublin, and found that the addition of proteins such as pepsin, ovalbumin, and blended turkey meat to the simple gastric acid model significantly delayed pathogen inactivation compared with the control, for which no proteins were added. In contrast, no delay in inactivation was observed in the presence of bovine serum albumin, indicating that protection could be protein specific. The simple gastric acid model was validated against a more laborious and complex fermenter model, and similar survival of Salmonella Dublin was observed in both models. Our gastric acid model allowed us to evaluate the influence of food components on survival of pathogens under gastric conditions, and the model could contribute to a broader understanding of the impact of specific food components on the inactivation of pathogens during gastric passage.

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Prior Exposure to Dry-Cured Meat Promotes Resistance to Simulated Gastric Fluid in Salmonella Typhimurium

Foods ◽

10.3390/foods8120603 ◽

2019 ◽

Vol 8 (12) ◽

pp. 603 ◽

Cited By ~ 4

Author(s):

Yhan S. Mutz ◽

Denes K. A. Rosario ◽

Vinicius S. Castro ◽

Patricia C. Bernardes ◽

Vania M. F. Paschoalin ◽

...

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Salmonella Enterica ◽

Meat Product ◽

Foodborne Pathogen ◽

Acid Tolerance ◽

Gastric Fluid ◽

Simulated Gastric Fluid ◽

Pathogen Inactivation ◽

Cured Meat

This study assessed if exposure of foodborne Salmonella enterica in Brazilian dry-cured loin (BDL) affects pathogen inactivation in simulated gastric fluid (SGF). The acid tolerance responses of three Salmonella enterica serovars, Typhimurium, Derby and Panama, were assessed by an acid challenge trial at pH 3.0 for 4 h following pre-adaptation to three conditions: neutral pH, acidic pH (4.5) or BDL matrix. The influence of Salmonella exposure temperature and time in the BDL on pathogen gastric fluid resistance was evaluated by the response surface methodology. The Salmonella serovars acquired acid tolerance when exposed to the BDL matrix and their response to acid stress was strain-dependent, with S. Typhimurium being the most tolerant strain. S. Typhimuirum exposed to temperatures >25 °C in the BDL matrix displayed increased resistance to SGF. By using the response surface methodology, it was determined that S. Typhimurium becomes less resistant against SGF if maintained in the BDL matrix at temperatures <7 °C, reinforcing the recommendation to store dry-cured meat under refrigeration in order to minimize consumer risks. The results presented herein point to a novel aspect of hurdle technology that should be taken into account to further understand the risks associated with hurdle-stable meat product, such as dry-cured meats, concerning foodborne pathogen contamination.

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Foodborne Pathogen Inactivation by Cold Plasma Reactive Species

10.4018/978-1-7998-8398-2.ch006 ◽

2022 ◽

pp. 103-130

Author(s):

Linda Agun ◽

Chang Shu Ting ◽

Norizah Redzuan ◽

Santhana Krishnan ◽

Siti Sarah Safaai ◽

...

Keyword(s):

Foodborne Pathogens ◽

Cold Plasma ◽

Cell Structure ◽

Foodborne Pathogen ◽

Processing Parameters ◽

Reactive Species ◽

Oyster Mushroom ◽

Agricultural Product ◽

Pathogen Inactivation ◽

Sufficient Energy

Cold plasma is implemented in the food industry for protecting the agricultural product from foodborne pathogens. In this case, dielectric barrier discharge cold plasma pen (DBD-CP) was applied to study its efficiency in inactivation of bacterial on oyster mushroom. The surface of the fresh oyster mushroom was treated with 5 kV of AC voltage with variable of treatment times (0-4 min). Data showed sufficient energy by DBD-CPP has inactivated the existence of bacterial on the oyster mushroom surface with undetectable of bacteria colony. The reactive species generated by cold plasma undoubtedly irreversibly damage the deoxyribonucleic acid, ribonucleic acid, and enzymes of gram bacterial, which eventually causes cell death. Above all, an understanding of the microorganism cell structure, the food surface types, and roughness is an essential in manipulating cold plasma processing parameters to achieve the maximum rate of microbial inactivation.

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