Evaluation of foodborne pathogen die-off in back-sweetened wine and apple cider models

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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Inactivation of Bacteria Using Bioactive Nanoparticles and Alternating Magnetic Fields

Nanomaterials ◽

10.3390/nano11020342 ◽

2021 ◽

Vol 11 (2) ◽

pp. 342

Author(s):

Vitalij Novickij ◽

Ramunė Stanevičienė ◽

Rūta Gruškienė ◽

Kazimieras Badokas ◽

Juliana Lukša ◽

...

Keyword(s):

Magnetic Fields ◽

Foodborne Pathogens ◽

Morphological Changes ◽

Foodborne Pathogen ◽

Cellular Damage ◽

Suitable Model ◽

Log Reduction ◽

Invasive Infections ◽

Alternating Magnetic Fields ◽

Inactivation Of Bacteria

Foodborne pathogens are frequently associated with risks and outbreaks of many diseases; therefore, food safety and processing remain a priority to control and minimize these risks. In this work, nisin-loaded magnetic nanoparticles were used and activated by alternating 10 and 125 mT (peak to peak) magnetic fields (AMFs) for biocontrol of bacteria Listeria innocua, a suitable model to study the inactivation of common foodborne pathogen L. monocytogenes. It was shown that L. innocua features high resistance to nisin-based bioactive nanoparticles, however, application of AMFs (15 and 30 min exposure) significantly potentiates the treatment resulting in considerable log reduction of viable cells. The morphological changes and the resulting cellular damage, which was induced by the synergistic treatment, was confirmed using scanning electron microscopy. The thermal effects were also estimated in the study. The results are useful for the development of new methods for treatment of the drug-resistant foodborne pathogens to minimize the risks of invasive infections. The proposed methodology is a contactless alternative to the currently established pulsed-electric field-based treatment in food processing.

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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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High pressure processing of apple juice: the most effective parameters to inactivate pathogens of reference

British Food Journal ◽

10.1108/bfj-03-2020-0178 ◽

2020 ◽

Vol 122 (12) ◽

pp. 3969-3979 ◽

Cited By ~ 1

Author(s):

Rodrigo Rodrigues Petrus ◽

John Joseph Churey ◽

Randy William Worobo

Keyword(s):

High Pressure ◽

Foodborne Pathogens ◽

Apple Juice ◽

High Pressure Processing ◽

Effective Parameters ◽

Content Type ◽

E Coli ◽

Log Reduction ◽

Save Energy ◽

Practical Implications

PurposeHigh-acid liquid foods are a substrate in which foodborne pathogens can maintain their viability. In this research an experimental design was conducted to optimize the parameters for high pressure processing (HPP) of apple juice (pH 3.76).Design/methodology/approachJuice was inoculated with cocktails of Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes. Pressures ranging from 139 to 561 MPa and dwell times between 39 and 181 s were challenged.FindingsPressures above 400 MPa achieved a greater than 5-log reduction in all pathogen cocktails regardless of the dwell time. L. monocytogenes was more sensitive to HPP at a pressure of 350 MPa and dwell times equal to or beyond 110 s. E. coli O157:H7 and S. enterica exhibited similar resistance; the number of log reductions in the central point (350 MPa/110 s) ranged from 2.2 to 3.7. The first-order mathematical model better fitted experimental data for E. coli O157:H7 and S. enterica. In regard to L. monocytogenes, the second-order model better fitted this pathogen's reduction.Practical implicationsFruit juices are usually high pressure processed at approximately 600 MPa. For pathogenic reduction, the use of milder parameters may save energy and maintenance costs. The results herein exhibited could assist the apple juice industry with more effective applications of HPP.Originality/valueThe findings of this study demonstrate that relatively moderate pressures can be successfully used to assure the safety of apple juice.

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Determination of 5-Log Reduction Times for Food Pathogens in Acidified Cucumbers during Storage at 10 and 25°C†‡

Journal of Food Protection ◽

10.4315/0362-028x-70.11.2638 ◽

2007 ◽

Vol 70 (11) ◽

pp. 2638-2641 ◽

Cited By ~ 29

Author(s):

FRED BREIDT ◽

JANET HAYES ◽

ROGER F. MCFEETERS

Keyword(s):

Foodborne Pathogens ◽

Heat Processing ◽

Thermal Treatments ◽

Apple Cider ◽

E Coli ◽

Log Reduction ◽

Ph Values ◽

Vegetable Products ◽

Resistant Microorganism

Outbreaks of acid-resistant foodborne pathogens in acid foods with pH values below 4.0, including apple cider and orange juice, have raised concerns about the safety of acidified vegetable products. For acidified vegetable products with pH values between 3.3 and 4.6, previous research has demonstrated that thermal treatments are needed to achieve a 5-log reduction in the numbers of Escherichia coli O157:H7, Listeria monocytogenes, or Salmonella enterica. For some acidified vegetable products with a pH of 3.3 or below, heat processing can result in unacceptable product quality. The purpose of this study was to determine the holding times needed to achieve a 5-log reduction in E. coli O157:H7, L. monocytogenes, and S. enterica strains in acidified vegetable products with acetic acid as the primary acidulant, a pH of 3.3 or below, and a minimum equilibrated temperature of 10°C. We found E. coli O157:H7 to be the most acid-resistant microorganism for the conditions tested, with a predicted time to achieve a 5-log reduction in cell numbers at 10°C of 5.7 days, compared with 2.1 days (51 h) for Salmonella or 0.5 days (11.2 h) for Listeria. At 25°C, the E. coli O157:H7 population achieved a 5-log reduction in 1.4 days (34.3 h).

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Inactivation of Escherichia coli ATCC 25922 and Escherichia coli O157:H7 in Apple Juice and Apple Cider, Using Pulsed Light Treatment

Journal of Food Protection ◽

10.4315/0362-028x-72.5.937 ◽

2009 ◽

Vol 72 (5) ◽

pp. 937-944 ◽

Cited By ~ 89

Author(s):

ANNE SAUER ◽

CARMEN I. MORARU

Keyword(s):

Escherichia Coli ◽

Apple Juice ◽

Most Probable Number ◽

Inactivation Kinetics ◽

Pulsed Light ◽

Static Mode ◽

Probable Number ◽

Apple Cider ◽

E Coli ◽

Log Reduction

The main objective of this work was to evaluate the effectiveness of pulsed light (PL) treatment for the inactivation of Escherichia coli in liquids with different levels of clarity. Nonpathogenic E. coli ATCC 25922 and pathogenic E. coli O157: H7 were used as challenge organisms. Butterfield's phosphate buffer (BPB), tryptic soy broth (TSB), apple juice, and apple cider were used as substrates. The inoculated liquids were placed in a thin layer (1.3 mm) into glass chambers (23 by 53 by 11 mm) and exposed to PL doses of up to 13.1 J/cm2. PL treatments were performed in a Xenon RS-3000C PL unit, both in static mode and under turbulence. Survivors were determined by standard plate counting or the most-probable-number technique. For static treatments, reduction levels exceeding 8.5 log were obtained in BPB for all strains and reduction levels of about 3.5 log were obtained in TSB. For apple juice, inactivation levels of 2.66 ± 0.10 log were obtained for E. coli ATCC 25922 and 2.52 ± 0.19 log for E. coli O157:H7. In cider, inactivation levels of 2.32 ± 0.16 log and 3.22 ± 0.29 log were obtained for the nonpathogenic and pathogenic strains, respectively. Inactivation kinetics was characterized using the Weibull model. Turbulent treatments resulted in 5.76 ± 0.06 log reduction in cider and 7.15 ± 0.22 log reduction in juice, which satisfies the U.S. Food and Drug Administration requirement of 5-log reduction of E. coli. These results show promise for the use of PL for the effective reduction of E. coli in apple juice and cider.

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Health Functionality in Grapes and Wine

HortScience ◽

10.21273/hortsci.31.4.693d ◽

1996 ◽

Vol 31 (4) ◽

pp. 693d-693

Author(s):

Justin R. Morris

Keyword(s):

Red Wine ◽

Scientific Evidence ◽

Grape Juice ◽

White Wine ◽

Alcoholic Beverages ◽

High Density Lipoproteins ◽

Skin Extract ◽

Wine Grapes ◽

Grape Skin ◽

Dietary Antioxidant

The moderate consumption of red wine, grapes, raisins, and grape juice has a demonstrably positive effect on human health. Scientifically conducted surveys have shown that the effects of moderate intake of red wine reduces circulatory disease. Legislative efforts on labeling red wine to show the scientific evidence of this statement are receiving favorable attention. The antioxidant resveratrol, present in the skins of the grape in any of its various forms, is believed to be the agent primarily responsible for the healthful benefits demonstrated. It has been shown to affect lipid metabolism in higher mammals. Studies of resveratrol content in a variety of wine grapes are being performed at the Univ. of Arkansas, as well as at other institutions. Red wine (in contrast to white wine and other alcoholic beverages) reduces clotting ability and increases levels of high-density lipoproteins (“good” cholesterol), which diminishes the risk of coronary problems. Grape skin extract, red wines, and red juice appear to enhance the ability of blood vessels to resist vasoconstriction and to contribute to antithrombotic activity. In laboratory tests, several known antioxidants in wine out-performed vitamin E, the current best-known dietary antioxidant.

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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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Efficacy of household washing pre-treatments and cooking methods for reduction of Listeria monocytogenes in artificially contaminated chicken offal

Food Research ◽

10.26656/fr.2017.4(1).268 ◽

2019 ◽

Vol 4 (1) ◽

pp. 166-174

Author(s):

Chee Hao Kuan ◽

Son Radu ◽

Nor Ainy Mahyudin ◽

John Yew Huat Tang ◽

Siok Koon Yeo ◽

...

Keyword(s):

Listeria Monocytogenes ◽

Water Flow ◽

Foodborne Pathogens ◽

Tap Water ◽

Water Flow Rate ◽

Foodborne Pathogen ◽

Cooking Methods ◽

Deep Frying ◽

Log Reduction ◽

Handling Practices

Consumption of chicken offal is common and famous among Malaysians as it is often served as one of the side dishes with rice. Chicken offal can be a potential source of Listeria monocytogenes because slaughtered animals are recognized as a reservoir for foodborne pathogens. L. monocytogenes is a dangerous foodborne pathogen which can cause severe foodborne listeriosis with high fatality rate. This study aimed to determine the efficacy of different washing pre-treatment and cooking methods to reduce L. monocytogenes in artificially contaminated chicken offal. All the washing pre-treatments (dip treatment in different water sources and wash treatment with different water flow rates) showed significant reduction of the pathogen (p<0.05) when the inoculated samples were treated from 2 mins onwards. Washing the inoculated samples under the water flow rate of 2 L/min was the most effective way to reduce the number of L. monocytogenes (approximately 1.97 log reduction after washing for 10 mins). For heat treatment study, deep-frying was the most effective cooking method followed by boiling and pan-frying to reduce L. monocytogenes where all L. monocytogenes cells (7.91 log10 CFU/g) were killed within 45 s under deep-frying treatment. Overall, the study indicated that washing under running tap water (2 L/min) and deep-frying was effective in reducing and controlling the microbial populations during food preparation. The findings from this study can serve as a safe preparation step and cooking guideline. It is necessary to implement safe steps in food handling practices among food handlers to minimize the risk of foodborne infection.

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Self-Rated Aversion to Taste Qualities and the PROP Taster Phenotype Associate with Alcoholic Beverage Intake and Preference

Beverages ◽

10.3390/beverages7020037 ◽

2021 ◽

Vol 7 (2) ◽

pp. 37

Author(s):

Gary J. Pickering ◽

Margaret K. Thibodeau

Keyword(s):

Alcohol Consumption ◽

Red Wine ◽

Alcoholic Beverage ◽

Likert Scale ◽

White Wine ◽

Sensory Attributes ◽

Taste Perception ◽

Alcoholic Beverages ◽

Convenience Sample ◽

Beverage Type

Consumers often identify “taste” as an important factor when selecting alcoholic beverages. Although it is assumed that reduced alcohol consumption in PROP super-tasters is due to a greater dislike of the nominally aversive sensations that they experience more intensely (e.g., bitterness) when compared to PROP non-tasters, this question has not been specifically asked to them. Therefore, we examined consumers’ self-reported aversion towards specific sensory attributes (bitter, hot/burn, dry, sour, sweet, carbonation) for four alcoholic beverage types (white wine, red wine, beer, spirits) using a convenience sample of U.S. wine consumers (n = 925). Participants rated 18 statements describing different combinations of sensory attributes and alcoholic beverages on a 5-point Likert scale (e.g., Beer tastes too bitter for me). Individuals who tended to agree more strongly with the statements (i.e., they were more averse; p(F) < 0.05) tended to (i) consume less of all beverage types, (ii) consume a higher proportion of white wine (p(r) < 0.05), and (iii) were more likely to be female or PROP super-tasters. The results suggest that self-reported aversion to specific sensory attributes is associated with not only lower overall intake of alcoholic beverages, but also a shift in the relative proportions of beverage type consumed; a key finding for studies investigating how taste perception impacts alcohol consumption.

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