Efficiency of non-conventional processing technologies for the control of Listeria monocytogenes in food products

This study provides a comprehensive summary on efficiency of newer technologies to conventional heating which could be helpful for industries as well as researchers to select the best applicable treatment for food product.Graphical abstractThe most studied novel processing technologies to control Listeria monocytogenes in foods.
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research

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Publication date: Available online 26 December 2019Source: LWTAuthor(s): Evans Adingba Alenyorege, Haile Ma, Joshua Harrington Aheto, Ishmael Ayim, Fadzai Chikari, Richard Osae, Cunshan ZhouAbstractMono-frequency ultrasound washing (MFUW) was investigated for the removal of inoculated bacteria in fresh-cut Chinese cabbage. Based on single factor experiments, ranges of the main conditions affecting reduction levels were confirmed as ultrasound frequency (20–60 kHz), ultrasound power (120–200 W/L), and washing time (5–15 min). Response surface method centred on a 3-factor Box-Behnken Design was applie...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
This study provides a comprehensive summary on efficiency of newer technologies to conventional heating which could be helpful for industries as well as researchers to select the best applicable treatment for food product.Graphical abstractThe most studied novel processing technologies to control Listeria monocytogenes in foods.
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research
Publication date: January 2020Source: LWT, Volume 118Author(s): Yuanyuan Pan, Yan Zhang, Jun-Hu Cheng, Da-Wen SunAbstractEffects of ultrasound pretreatments and dielectric barrier discharge (DBD) cold plasma on the inactivation of Listeria monocytogenes (L. monocytogenes) under various growth temperatures were investigated, and membrane fatty acid profiles of L. monocytogenes were also determined. Fatty acids anteiso-C15:0, anteiso-C17:0 and C15:0 were the most abundant fatty acids at any given growth temperature (10, 25, 37 and 42 °C). Principal components analysis (PCA) and redundancy analysis (RDA) displayed that ...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
Abstract The purpose of this study was to evaluate the synergistic bactericidal efficacy of combining ultrasound (US) and fumaric acid (FA) treatment against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in apple juice and to identify the synergistic bactericidal mechanisms. Additionally, the effect of combination treatment on juice quality was determined by measuring the changes in color, pH, non-enzymatic browning index, and total phenolic content. A mixed cocktail of the three pathogens was inoculated into apple juice, followed by treatment with US (40 kHz) alone, FA (0.05, 0.1,...
Source: Food Microbiology - Category: Food Science Authors: Tags: Food Microbiol Source Type: research
Publication date: November 2019Source: LWT, Volume 115Author(s): Clara Suprani Marques, Renata Pancini Grillo, Danielle Gonçalves Bravim, Priscila Vargas Pereira, Janaína Cecília Oliveira Villanova, Patrícia Fontes Pinheiro, Joel Camilo Souza Carneiro, Patrícia Campos BernardesAbstractThe microbiological quality of a ready-to-eat salad treated with different sanitizers (sodium dichloroisocyanurate (SD), peracetic acid (PA) or isolated or combined with ultrasound (US)), and packaged alongside sachets containing β-cyclodextrin/Pimenta dioica essential oil inclusion complex was evaluate...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
This study aimed to evaluate the antimicrobial activities of EOs of cinnamon (CEO), rosemary (REO), and oregano (OEO) EOs encapsulated in oil-in-water nanoemulsions prepared using high-frequency ultrasound and applied onto fresh celery inoculated with Escherichia coli and Listeria monocytogenes. The characteristics of CEO, REO, and OEO nanoemulsions were: pH, 4.69–5.84; viscosity, 1.844–1993 mPa s; density, 1.004–1.018 g/cm3; color parameters, Lh > 80 (ah: negative and bh: positive); particle size (D50) 226–546 nm; phase separation, 80%. Compared with the nonencapsulated EOs, EOs nano...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
Publication date: Available online 13 May 2019Source: LWTAuthor(s): Seyed Mohammad Bagher Hashemi, Reza Roohi, Mohammad Reza Mahmoudi, Daniel GranatoAbstractInactivation of Listeria monocytogenes (serotype 4 ab), Shigella sonnei, Byssochlamys fulva and Saccharomyces cerevisiae and the degradation of β-carotene and ascorbic acid in tangerine juice subjected to pulsed-thermosonication were modeled using polynomial, log-logistic, Weibull, biphasic linear and modified Gompertz models. The models were assessed using the adjusted determination coefficient (adj-R2) and the root mean square error (RMSE). Then, Ward's cluste...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
In this study, Erodium extracts obtained from different extraction methods (conventional vs ultrasound-assisted extraction) and extraction solvents (aqueous and hydroethanolic) were evaluated in microbiological media to determine their effects on bacteria (Salmonella enterica, Staphylococcus aureus, Listeria innocua, Bifidobacterium lactis and Lactobacillus casei) and antiviral activity (hepatitis A virus and murine norovirus). Both, the extraction method and solvent were found to be important contributing factors. Ultrasound-assisted extraction yielded the highest level of desirable Erodium-extracted phenolic compounds. H...
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research
Publication date: March 2019Source: LWT, Volume 101Author(s): Evans Adingba Alenyorege, Haile Ma, Ishmael Ayim, Joshua Harrington Aheto, Chen Hong, Cunshan ZhouAbstractThe investigation compared the efficiency of single treatments and their combinations in reducing Listeria innocua on fresh-cut Chinese cabbage. Samples were inoculated and treated separately with sweeping frequency ultrasound (SFUS; 28 ± 2–68 ± 2 kHz) and sodium hypochlorite solution (NaOCl; 20–100 mg/L) and their combinations. Treatments were evaluated based on attainable bacterial reduction and treatment synergy. The ...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
This study investigated the efficacy of power ultrasound (US) for the inactivation of Escherichia coli and Listeria innocua in the presence of sodium salt and salt replacers. Inoculated bacteria suspensions were treated at ultrasonic frequencies of 33 or 20 kHz alone or in combination, and in the presence of 5% NaCl, 5% KCl or 5% NaCl/KCl. Inactivation curves were fitted to the Weibull and the Biphasic models. The goodness of the fit for each model was evaluated based on R2 and RMSE, while AIC and BIC values were used to choose the best model predictor. The Weibull and the biphasic models showed high regression coefficie...
Source: Ultrasonics Sonochemistry - Category: Chemistry Authors: Tags: Ultrason Sonochem Source Type: research
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