Evaluation of Cold Atmospheric Pressure Plasma (CAPP) and Plasma-Activated Water (PAW) as alternative non-thermal decontamination technologies for tofu: impact on microbiological, sensorial and functional quality attributes

Publication date: Available online 3 December 2019Source: Food Research InternationalAuthor(s): Elvira Frías, Yenea Iglesias, Avelino Alvarez-Ordóñez, Miguel Prieto, Montserrat González-Raurich, Mercedes LópezAbstractThe efficacy of Cold Atmospheric Pressure Plasma (CAPP) for the inactivation of Salmonella enterica serovar Enteritidis, Salmonella enterica serovar Typhimurium, Listeria monocytogenes and Escherichia coli O157:H7 on tofu was evaluated. The potential of using Plasma Activated Water (PAW) as an immersion solution for controlling microbial growth in tofu throughout its shelf-life was also investigated. The effects of these strategies on the physical and functional properties of treated tofu were also studied. CAPP treatment of tofu caused a limited inactivation of microbial populations, with log10 reductions attained ranging from 0.2 to 0.6 log10 for S. Enteritidis and E. coli O157:H7, respectively, after a 15 min treatment. CAPP did not affect tofu’s water holding capacity, but it dried it and gave rise to changes in color and texture, which were reverted by immersing the treated product in distilled water. Refrigerated storage of tofu using PAW as an immersion solution was effective in controlling microbial growth. Thus, total counts obtained after 28 days of storage were around 3 log10 units lower than those observed for tofu stored immersed in non-treated deionized water. In addition, this strategy led to a product with ...
Source: Food Research International - Category: Food Science Source Type: research

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Publication date: Available online 7 January 2020Source: Sensors and Actuators B: ChemicalAuthor(s): Sirirat Wachiralurpan, Kosum Chansiri, Peter A. LieberzeitAbstractCurrent methods for identifying Listeria monocytogenes are both time and labor intensive. However, it is highly desirable to detect it rapidly and reliably to prevent and/or identify contamination of foodstuff. Herein we propose a mass-sensitive sensor operating at elevated temperatures, 50-55 °C, for that purpose. Sensitive and selective detection relies on distinguishing genes of genomic extract of L. monocytogenes. A thiol-modified ssDNA probe d...
Source: Sensors and Actuators B: Chemical - Category: Chemistry Source Type: research
In this study, we established a whole-cell method for the identification of foodborne pathogenic bacteria, using MALDI-TOF MS and principal component analysis (PCA), which did not use protein extractions or expensive protein databases. Thirty strains comprising six common foodborne pathogenic bacteria, namely, Shigella flexneri, Escherichia coli, Staphylococcus aureus, Salmonella enteritidis, Pseudomonas aeruginosa, and Listeria monocytogenes were analyzed using MALDI-TOF MS. The culture time, matrix, and spotting method were optimized based on peak intensity and deviation. A PCA was performed to analyze the mass spectrome...
Source: Analytical Biochemistry - Category: Biochemistry Authors: Tags: Anal Biochem Source Type: research
This study investigated the antimicrobial activity of pecan shell extracts as effected by the type of cultivar and the method of extraction against various foodborne bacterial pathogens. Defatted shell powders of 19 different pecan cultivars were subjected to aqueous and ethanolic extraction (1:20 w/v) procedures, respectively. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of lyophilized pecan shell extracts dissolved in deionized water containing 5% DMSO (v/v) were determined against multiple strains of Listeria monocytogenes, Salmonella enterica, and Escherichia coli O157:H7. The...
Source: Food Control - Category: Food Science Source Type: research
This study investigated the antimicrobial capacity of yeasts, Saccharomyces cerevisiae and Pichia kluyveri, previously isolated from fermented foods (indigenous beverage, kefir and cocoa) against the adhesion of foodborne pathogens to Caco-2 cells. Co-aggregation of yeasts with pathogens and were evaluated by quantitative analysis and using scanning electron and laser confocal microscopies. All yeasts strains were able to co-aggregate with the tested pathogens, however, this activity was strain-dependent. The inhibition tests showed that the adhesion of Escherichia coli EPEC, Listeria monocytogenes and Salmonella Enterit...
Source: Microbial Pathogenesis - Category: Infectious Diseases Source Type: research
Authors: Hernández-Aquino S, Miranda-Romero LA, Fujikawa H, Maldonado-Simán EJ, Alarcón-Zuñiga B Abstract Lactic Acid Bacteria (LAB) are generally recognized as safe. It has been used to increase the shelf-life of fermented products, and its antimicrobial action is based on the metabolites secretions, such as lactic acid, hydrogen peroxide, reuterin, bacteriocins and the like-bacteriocins substances. It has been proven that LAB are able to inhibit deteriorating bacteria of raw meat, but improper handling of live cultures could lead to spoilage. So, the use of their bacteriocins, smal...
Source: Biocontrol Science - Category: Microbiology Tags: Biocontrol Sci Source Type: research
AbstractIn the present study, we evaluated the degree of contamination of fresh vegetables, cheeses and jellies from disaster area in Brazil with bacteria and enteric viruses. Food samples (n = 350) were tested forEscherichia coli,Salmonella spp.,Listeria monocytogenes,Staphylococcus spp., and enteric viruses (rotavirus A (RVA), human adenovirus (HAdV), hepatitis A virus (HAV), and human norovirus (HNoV).E. coli was present in 56% of the samples,Salmonella spp. was present in 14% of the samples,L. monocytogenes andStaphylococcus spp. (coagulase-positive) were present in 36% of the samples. The enteric viruses RVA and HAdV ...
Source: Archives of Virology - Category: Virology Source Type: research
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Source: Journal of Molecular Structure - Category: Molecular Biology Source Type: research
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Source: Meat Science - Category: Food Science Source Type: research
CONCLUSIONS: In vitro antimicrobial activity showed that the suspension of ZNPs with 250 ppm concentration could effectively cause a proper reduction and inhibition in the growth of both Gram-positive and Gram-negative microorganisms. Therefore, the results revealed the efficacy of the antibacterial properties of synthesized ZNPs suspension in aqueous media. PMID: 31847595 [PubMed - as supplied by publisher]
Source: Current Eye Research - Category: Opthalmology Authors: Tags: Curr Eye Res Source Type: research
Publication date: Available online 13 December 2019Source: Chinese Chemical LettersAuthor(s): Li Jin, Xun Liu, Changhao Bian, Jie Sheng, Yishan Song, Yongheng ZhuAbstractTo develop a novel food preservation technology for efficiently enhance bactericidal activity in a long term, hollow mesoporous silica spheres (HMSS) with regular nanostructures were applied to encapsulate natural organic antimicrobial agents. The chemical structures, morphologies and thermal stabilities of linalool, HMSS and linalool-functionalized hollow mesoporous silica spheres (L-HMSS) nanoparticles were evaluated by polarimeter, field emission scanni...
Source: Chinese Chemical Letters - Category: Chemistry Source Type: research
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