scholarly journals Emerging Technologies for Food Safety: High Pressure Processing (HPP) and Cold Plasma Technology (CPT) for Decontamination of Foods

2019 ◽  
Vol 36 (1) ◽  
pp. 35-43
Author(s):  
Farahnaaz Feroz ◽  
Showshan Nafisa ◽  
Rashed Noor
Keyword(s):  
High Pressure ◽  
Effective Means ◽  
High Pressure Processing ◽  
Plasma Technology ◽  
Natural Gases ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Wide Range ◽  
Reactive Gases ◽  
Thermal Food Processing

Foods may become contaminated from a variety of sources, therefore it is imperative to understand and discover easy, cheap and effective means of decontaminating foods. Heat, although effective, economical and easily available, has been reported to produce undesirable effects on food such as loss of taste and nutrition. High Pressure Processing can inactivate the cells of the food borne pathogens and organisms responsible for food spoilage regardless of the temperature without making changes to the texture, color or flavor. Equipment involved in HPP includes a pressure vessel, pumps generating high hydrostatic pressure or intensifiers. Its success depends on certain factors such as pressure of water, temperature used during the treatment, and the properties and state of the food and categories of microorganisms found in food.Cold Plasma Technology (CPT) is a novel, non-thermal food processing technology that uses energetic and reactive gases to inactivate contaminating microorganisms in food products. CPT is environmentally friendly that uses natural gases such as nitrogen, argon, air, hydrogen, and oxygen. Depending on the plasma type, it can inactivate a wide range of microorganisms including food borne pathogens and spoilage organisms. This technology hasa low running cost (Cost of natural gases and electricity).Both HPP and CPT can spread and work on the entire food sample, regardless of shape and size. These methods serve as an alternative to some methods which were previously used. Bangladesh J Microbiol, Volume 36 Number 1 June 2019, pp 35-43

scholarly journals Biofilm Forming Ability and Antibiotic Susceptibility of Food-borne Pathogens Isolated from Common Dairy Products: Madara and Nono Vended in Makurdi Metropolis

2020 ◽  
pp. 74-83
Author(s):  
Amina Ojochide Hassan ◽  
Innocent Okonkwo Ogbonna ◽  
Victor Ugochukwu Obisike
Keyword(s):  
Antibiotic Susceptibility ◽  
Biofilm Formation ◽  
Dairy Products ◽  
Cow Milk ◽  
Health Concern ◽  
Diffusion Method ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Wide Range ◽  
Multiple Antibiotics

Microbial resistance to antibiotics and biofilm formation ability of food-borne pathogens are major global health challenges. Most milk and milk products (Madara and Nono) could be vehicles for the transmission of multidrug resistant genes among any community. This study was aimed at determining the antibiotic susceptibility patterns and biofilm forming ability of some food-borne pathogens isolated from common dairy products: Madara and Nono in Makurdi metropolis. Two hundred and forty (240) samples comprising of one hundred and twenty (120) each of Madara (fresh raw milk from cow “FRM”)) and Nono (chance fermented cow milk “CFM”) were examined for the presence of pathogens. Antibiogram of bacterial isolates (Staphylococcus aureus, Escherichia coli, Shigella spp., Salmonella spp. and Klebsiella spp.) using the disc diffusion method revealed that susceptibility for Ampicillin (86.9%), Streptomycin (83.9%) and Ciprofloxacin (75.0%). Resistance was shown (26.7%) to Nalidixic acid, a commonly used antibiotic reflecting a public health concern. Most resistant isolates had a multiple antibiotics index of 0.3 (27.54%) with a least multiple antibiotics resistance index of 0.6 (0.85%). Detection of biofilm formation of isolates was done by Tube method. The study also revealed that out the total of 236 isolates tested for biofilm formation, 67 (28.4%) isolates were non or weak biofilm producers, 77 (32.6%) isolates were moderate biofilm producers and 92 (39%) isolates were strong biofilm producers. Findings of this research show high presence of a wide range of microorganisms, particularly enteric pathogens and enterotoxigenic strains of S. aureus which portrayed multidrug resistance and biofilm formation suggesting that FRM (Madara) and CRM (Nono) products might be important sources of food-borne infections and intoxication.

scholarly journals Improved Method for Measuring the Permeability of Nanoporous Material and Its Application to Shale Matrix with Ultra-Low Permeability

Materials ◽  
2019 ◽  
Vol 12 (9) ◽  
pp. 1567 ◽  
Author(s):  
Taojie Lu ◽  
Ruina Xu ◽  
Bo Zhou ◽  
Yichuan Wang ◽  
Fuzhen Zhang ◽  
...  
Keyword(s):  
High Pressure ◽  
Fluid Transport ◽  
Effective Means ◽  
Clean Energy ◽  
Nanoporous Materials ◽  
Environmental Research ◽  
Low Permeability ◽  
Matrix Permeability ◽  
Wide Range ◽  
The Matrix

Nanoporous materials have a wide range of applications in clean energy and environmental research. The permeability of nanoporous materials is low, which affects the fluid transport behavior inside the nanopores and thus also affects the performance of technologies based on such materials. For example, during the development of shale gas resources, the permeability of the shale matrix is normally lower than 10−3 mD and has an important influence on rock parameters. It is challenging to measure small pressure changes accurately under high pressure. Although the pressure decay method provides an effective means for the measurement of low permeability, most apparatuses and experiments have difficulty measuring permeability in high pressure conditions over 1.38 MPa. Here, we propose an improved experimental method for the measurement of low permeability. To overcome the challenge of measuring small changes in pressure at high pressure, a pressure difference sensor is used. By improving the constant temperature accuracy and reducing the helium leakage rate, we measure shale matrix permeabilities ranging from 0.05 to 2 nD at pore pressures of up to 8 MPa, with good repeatability and sample mass irrelevance. The results show that porosity, pore pressure, and moisture conditions influence the matrix permeability. The permeability of moist shale is lower than that of dry shale, since water blocks some of the nanopores.

Pressure Death and Tailing Behavior of Listeria monocytogenes Strains Having Different Barotolerances

2003 ◽  
Vol 66 (11) ◽  
pp. 2057-2061 ◽  
Author(s):  
ABDULLATIF TAY ◽  
THOMAS H. SHELLHAMMER ◽  
AHMED E. YOUSEF ◽  
GRADY W. CHISM
Keyword(s):  
High Pressure ◽  
Listeria Monocytogenes ◽  
High Pressure Processing ◽  
Pressure Treatment ◽  
Probable Number ◽  
Potential Target ◽  
Pressure Sensitive ◽  
Wide Range ◽  
Pressure Resistance ◽  
Kinetics Of

The objectives of this study were to investigate the variability among Listeria monocytogenes strains in response to high-pressure processing, identify the most resistant strain as a potential target of pressure processing, and compare the inactivation kinetics of pressure-resistant and pressure-sensitive strains under a wide range (350 to 800 MPa) of pressure treatments. The pressure resistance of Listeria innocua and nine strains of L. monocytogenes was compared at 400 or 500 MPa and 30°C. Significant variability among strains was observed. The decrease in log CFU/ml during the pressure treatment was from 1.4 to 4.3 at 400 MPa and from 3.9 to >8 at 500 MPa. L. monocytogenes OSY-8578 exhibited the greatest pressure resistance, Scott A showed the greatest pressure sensitivity, and L. innocua had intermediate resistance. On the basis of these findings, L. monocytogenes OSY-8578 is a potential target strain for high-pressure processing efficacy studies. The death kinetics of L. monocytogenes Scott A and OSY-8578 were investigated at 350 and 800 MPa. Survivors at 350 MPa were enumerated by direct plating, and survivors at 800 MPa were enumerated by the most-probable-number technique. Both pressure-resistant and pressure-sensitive strains exhibited non–first-order death behavior, and excessive pressure treatment did not eliminate the tailing phenomenon.

scholarly journals Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021)

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1430
Author(s):  
James S. Chacha ◽  
Liyan Zhang ◽  
Chigozie E. Ofoedu ◽  
Rashid A. Suleiman ◽  
Joachim M. Dotto ◽  
...  
Keyword(s):  
Value Chain ◽  
Food Processing ◽  
Scientific Literature ◽  
High Pressure Processing ◽  
Ozone Treatment ◽  
Processing Methods ◽  
Processing Technologies ◽  
Nutrient Contents ◽  
Wide Range ◽  
Thermal Food Processing

The push for non-thermal food processing methods has emerged due to the challenges associated with thermal food processing methods, for instance, high operational costs and alteration of food nutrient components. Non-thermal food processing involves methods where the food materials receive microbiological inactivation without or with little direct application of heat. Besides being well established in scientific literature, research into non-thermal food processing technologies are constantly on the rise as applied to a wide range of food products. Due to such remarkable progress by scientists and researchers, there is need for continuous synthesis of relevant scientific literature for the benefit of all actors in the agro-food value chain, most importantly the food processors, and to supplement existing information. This review, therefore, aimed to provide a technological update on some selected non-thermal food processing methods specifically focused on their operational mechanisms, their effectiveness in preserving various kinds of foods, as revealed by their pros (merits) and cons (demerits). Specifically, pulsed electric field, pulsed light, ultraviolet radiation, high-pressure processing, non-thermal (cold) plasma, ozone treatment, ionizing radiation, and ultrasound were considered. What defines these techniques, their ability to exhibit limited changes in the sensory attributes of food, retain the food nutrient contents, ensure food safety, extend shelf-life, and being eco-friendly were highlighted. Rationalizing the process mechanisms about these specific non-thermal technologies alongside consumer education can help raise awareness prior to any design considerations, improvement of cost-effectiveness, and scaling-up their capacity for industrial-level applications.

scholarly journals Microbial contamination of raw meat and its environment in retail shops in Karachi, Pakistan

2010 ◽  
Vol 4 (06) ◽  
pp. 382-388 ◽  
Author(s):  
Nafisa Hassan Ali ◽  
Amber Farooqui ◽  
Adnan Khan ◽  
Ameera Yahya Khan ◽  
Shahana Urooj Kazmi
Keyword(s):  
Staphylococcus Aureus ◽  
Environmental Samples ◽  
Pathogenic Bacteria ◽  
Bacterial Species ◽  
Raw Meat ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Shigella Species ◽  
Wide Range ◽  
Meat Samples

Background: This study was conducted to examine the frequency of contamination in retail meat available in Karachi, Pakistan. Methodology: Raw meat samples (250) and surface swabs (90) from meat processing equipment and the surrounding environment were analyzed for microbiological contamination. Results: Out of 340 samples, 84% were found to be contaminated with bacterial species, including Klebsiella, Enterobacter, Staphylococcus aureus and Bacillus subtilis. A total of 550 (66%) of the bacterial isolates were potential pathogens. Of these, 342 and 208 isolates were from meat and environmental samples respectively. Food-borne pathogens isolated from meat samples included Escherichia coli O157:H7, Listeria, Salmonella Enteritidis and Shigella species whereas environmental samples yielded Staphylococcus aureus and Shigella species. Four strains of Brucella species were also isolated from meat samples. Total aerobic counts ranged between 108 -1010 CFU/g or cm2. Resistance to a wide range of antibiotics was observed. Resistance rates to ampicillin, amoxicillin, novobiocin and cefaclor were from 62 to 75% in general. Thirty-three percent of Salmonella isolates were resistant to ampicillin.  No quinolone resistance was observed. Biofilm formation was observed among 88 (16%) pathogenic bacteria including E. coli, Klebsiella, Enterobacter species and Staphylococcus aureus. Conclusions: Food-borne pathogens found in retail shops could be sources for horizontal contamination of meat. Our data confirm the circulation of antibiotic resistant and biofilm forming pathogens in raw meat and its environment in retail shops in Pakistan, which could play a role in the spread of antimicrobial resistance amongst food-borne bacteria.

scholarly journals Lack of Correlation between Virus Barosensitivity and the Presence of a Viral Envelope during Inactivation of Human Rotavirus, Vesicular Stomatitis Virus, and Avian Metapneumovirus by High-Pressure Processing

2011 ◽  
Vol 77 (24) ◽  
pp. 8538-8547 ◽  
Author(s):  
Fangfei Lou ◽  
Hudaa Neetoo ◽  
Junan Li ◽  
Haiqiang Chen ◽  
Jianrong Li
Keyword(s):  
High Pressure ◽  
Vesicular Stomatitis Virus ◽  
High Pressure Processing ◽  
Viral Envelope ◽  
Avian Metapneumovirus ◽  
Human Rotavirus ◽  
Wide Range ◽  
Virion Structure ◽  
Viral Contaminants ◽  
Vesicular Stomatitis

ABSTRACTHigh-pressure processing (HPP) is a nonthermal technology that has been shown to effectively inactivate a wide range of microorganisms. However, the effectiveness of HPP on inactivation of viruses is relatively less well understood. We systematically investigated the effects of intrinsic (pH) and processing (pressure, time, and temperature) parameters on the pressure inactivation of a nonenveloped virus (human rotavirus [HRV]) and two enveloped viruses (vesicular stomatitis virus [VSV] and avian metapneumovirus [aMPV]). We demonstrated that HPP can efficiently inactivate all tested viruses under optimal conditions, although the pressure susceptibilities and the roles of temperature and pH substantially varied among these viruses regardless of the presence of a viral envelope. We found that VSV was much more stable than most food-borne viruses, whereas aMPV was highly susceptible to HPP. When viruses were held for 2 min under 350 MPa at 4°C, 1.1-log, 3.9-log, and 5.0-log virus reductions were achieved for VSV, HRV, and aMPV, respectively. Both VSV and aMPV were more susceptible to HPP at higher temperature and lower pH. In contrast, HRV was more easily inactivated at higher pH, although temperature did not have a significant impact on inactivation. Furthermore, we demonstrated that the damage of virion structure by disruption of the viral envelope and/or capsid is the primary mechanism underlying HPP-induced viral inactivation. In addition, VSV glycoprotein remained antigenic although VSV was completely inactivated. Taken together, our findings suggest that HPP is a promising technology to eliminate viral contaminants in high-risk foods, water, and other fomites.

Inactivation of Foodborne Viruses of Significance by High Pressure and Other Processes†

2006 ◽  
Vol 69 (4) ◽  
pp. 957-968 ◽  
Author(s):  
STEPHEN F. GROVE ◽  
ALVIN LEE ◽  
TOM LEWIS ◽  
CYNTHIA M. STEWART ◽  
HAIQIANG CHEN ◽  
...  
Keyword(s):  
High Pressure ◽  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Food Products ◽  
High Pressure Processing ◽  
Current Status ◽  
Viral Inactivation ◽  
Processing Technologies ◽  
Nonthermal Processing ◽  
Wide Range

The overall safety of a food product is an important component in the mix of considerations for processing, distribution, and sale. With constant commercial demand for superior food products to sustain consumer interest, nonthermal processing technologies have drawn considerable attention for their ability to assist development of new products with improved quality attributes for the marketplace. This review focuses primarily on the nonthermal processing technology high-pressure processing (HPP) and examines current status of its use in the control and elimination of pathogenic human viruses in food products. There is particular emphasis on noroviruses and hepatitis A virus with regard to the consumption of raw oysters, because noroviruses and hepatitis A virus are the two predominant types of viruses that cause foodborne illness. Also, application of HPP to whole-shell oysters carries multiple benefits that increase the popularity of HPP usage for these foods. Viruses have demonstrated a wide range of sensitivities in response to high hydrostatic pressure. Viral inactivation by pressure has not always been predictable based on nomenclature and morphology of the virus. Studies have been complicated in part from the inherent difficulties of working with human infectious viruses. Consequently, continued study of viral inactivation by HPP is warranted.

The expression of propionicin PLG-1 gene (plg-1) by lactic starters

2015 ◽  
Vol 82 (2) ◽  
pp. 209-214 ◽  
Author(s):  
Sameh E Mohamed ◽  
Mahmoud K Tahoun
Keyword(s):  
Web Based ◽  
Poor Countries ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Pcr Product ◽  
Wide Range ◽  
Propionibacterium Thoenii ◽  
First Time ◽  
Gene Expressing ◽  
Epidemic Diseases

Propionicin PLG-1 is a bacteriocin produced byPropionibacterium thoeniiP127. Such bacteriocin inhibits wide range of food-borne pathogens such as pathogenicEscherichia coli, Pseudomonas aeruginosa, Vibrio parahaemolyticus, Yersinia enterocoliticaand a strain ofCorynebacteriumsp. In the present study,plg-1gene expressing propionicin PLG-1 was isolated, sequenced for the first time and the resulting sequence was analysed using several web-based bioinformatics programs. The PCR product containingplg-1gene was transferred to different lactic acid bacterial (LAB) strains using pLEB590 as a cloning vector to give the modified vector pLEBPLG-1. LAB transformants showed an antimicrobial activity againstEsch. coliDH5α (most affected strain),Listeria monocytogenes18116, andSalmonella enterica25566 as model pathogenic strains. Such LAB transformants can be used in dairy industry to control the food-borne pathogens that are largely distributed worldwide and to feed schoolchildren in the poor countries where dangerous epidemic diseases and diarrhoea prevail.

scholarly journals The impact of high-pressure processing treatment on microbial inactivation of seafood – a review

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 38-44
Author(s):  
A. Romulo
Keyword(s):  
High Pressure ◽  
Foodborne Pathogens ◽  
High Pressure Processing ◽  
Microbial Inactivation ◽  
Heat Processing ◽  
Time Range ◽  
Wide Range ◽  
Processing Treatment ◽  
Seafood Products ◽  
The Impact

Seafood is categorized as high perishable food and commonly contaminated by foodborne pathogens such as bacteria and viruses. The heat processing treatment is usually applied to improve the quality and safety of seafood products and give detrimental impact to the sensory and nutritional quality. High pressure processing (HPP) has been described as an excellent alternative method to inactivate numerous bacteria and viruses in seafood products, while the organoleptic and nutritional properties could be maintained like a fresh product. HPP has been explored for a wide range of parameters operation, which is specific for each bacteria and viruses. HPP usually runs at the pressure range of 100-600 MPa with the holding time range of 1-60 mins. This review summarized the principle of high-pressure processing treatment and research findings, which emphasized the association between HPP treatment and food-borne pathogen reduction in seafood. The success of HPP treatment to inactivate foodborne pathogens depends on the optimization of parameters operation in order to spread this method to more applicable in seafood industries.

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