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Examination of Power Ultrasound and Organic Acid-based Hurdle Technology in the Reduction of Salmonella Enterica on Peaches and Apples
Title
Examination of Power Ultrasound and Organic Acid-based Hurdle Technology in the Reduction of Salmonella Enterica on Peaches and Apples
Creator
Mathias, Hina Valida
Date
2023
Description
Fresh produce includes fruit matrices like whole peaches and apples that are minimally processed and are a popular choice among different...
Show moreFresh produce includes fruit matrices like whole peaches and apples that are minimally processed and are a popular choice among different types of demographics because of their nutrition content and health benefits. However, there have been increasing pathogen outbreaks in these matrices over the past few decades, which are majorly rooted in cross contamination either due to poor handling pre and post processing or the insufficient reduction of the pathogen at processing by the applied hurdle technology. While chemical sanitizers are a popular option in the food industry, the awareness and demand for green consumerism and sustainability have created a need for research to determine the efficacies of organic acids and non-thermal technologies like power ultrasound in the reduction of different pathogens on different food matrices. This study focusses on the S. enterica reduction capabilities of three organic acids – citric, malic, and lactic alone and in combination with 40 kHz power ultrasound at 1, 2 and 5% for treatment times of 2, 5 and 10 min on whole yellow peaches and gala apples. Peaches and apples were spot inoculated with a four-strain cocktail of S. enterica, resulting in 9 log CFU/fruit. Post air drying for 1 h, the fruits were treated with water, 1, 2, or 5% citric, lactic, or malic acid for 2, 5 or 10 min with and without power ultrasound treatment at 40 kHz. The population of S. enterica on the fruits was enumerated before and after treatment. Three independent trials with triplicate samples were performed for each condition. Population differences were evaluated via Student's t-test and ANOVA; p<0.05 was considered significant. The initial level of inoculum ranged from 8.67 ± 0.41 to 8.20 ± 0.26 log CFU/peach and 7.28 ± 0.60 to 8.17 ± 0.37 log CFU/apple in peaches and apples, respectively. Water treatments showed pathogen reduction as high as 1.22 log CFU/peach and 1.02 log CFU/apple. Citric acid treatments on peaches showed significant pathogen reduction at higher time increments at 5% with a reduction of S. enterica as high as 2.24 log CFU/peach after 10 min. Malic acid showed the highest recorded log reduction in peaches at 5% and 10 min being 4.20 log CFU/peach (n=1/9, samples above the enumeration limit) and apples at 5% and 5 min being 3.71 log CFU/apple (n=4/9, samples above the enumeration limit) both in combination with an ultrasound. Lactic acid, unlike the other two organic acids, showed a pathogen reduction of over 3 log CFU/fruit at 2% after 10 min, with the highest pathogen reductions of 3.76 log CFU/peach and >3.62 log CFU/apple at 5% and10 min. There was no particular trend with significant enhancement of pathogen reduction either with time increment or the addition of ultrasound and varied with the varying acids, treatment conditions and fruit matrices.
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Factors Influencing the Level of Detection of Testing Listeria monocytogenes in Ice Cream
Title
Factors Influencing the Level of Detection of Testing Listeria monocytogenes in Ice Cream
Creator
Chen, Bairu
Date
2022
Description
The increasing evidence has shown that having a sensitive detection method for Listeria monocytogenes in food products is critical for public...
Show moreThe increasing evidence has shown that having a sensitive detection method for Listeria monocytogenes in food products is critical for public health as well as industrial economics. L. monocytogenes was associated with foodborne illness outbreaks linked to ice cream in the United States from 2010 to 2015, with another recent outbreak under investigation. The FDA Bacteriological Analytical Manual (BAM) method was commonly used for L. monocytogenes detection. However, the performance characteristics of the chromogenic methods (MOX, RLM, and R&F agars) remain to be elucidated. The factorial effect on Level of Detection (LOD) as an essential element of the International Organization for Standardization (ISO) approach for qualitative method validation was investigated in this study.For examining the LOD of L. monocytogenes in ice cream, fractional contaminated samples were prepared with the ice cream obtained from the 2015 outbreak and enumerated using the FDA BAM Most Probable Number (MPN) method for Listeria. The effect of test portion size was determined by comparing 10g and 25g using the BAM method with chromogenic agars (MOX, RLM, and R&F). The ISO single-lab validation requirement was followed for the factorial effect study, including four different factors: sample size (10g and 25g), ice cream types (commercially available regular vanilla ice cream and vanilla ice cream with low fat and no added sugar), re-freezing process (with re-freezing and without re-freezing process), and thawing process (slow thaw and fast thaw). LOD and relative LOD (RLOD) were computed using MiBiVal software to compare the sensitivity of the three chromogenic agars and the different factors. For all of the detection experiments, presumptive colonies were identified using the API listeria kit. The 2015 naturally contaminated ice cream was enumerated and resulted in an average contamination level of 2.15 MPN/g. At fractional levels of 0.25 MPN/10g and 0.75 MPN/10g, the positive rates of L. monocytogenes detected from 10g and 25g of sample portions were consistent with the statistically theoretical positive rates. The RLOD values for the reference method (MOX) and the alternative methods (RLM, R&F) were above 1 in both portion sizes, which suggested that MOX was slightly more sensitive than RLM and R&F. The factorial effect study indicated that the four factors have no significant influence on the LOD of L. monocytogenes detection at the fractional contamination levels. However, the test portion size of 25g provided more consistent results among the chromogenic media than the 10g portion size. Fat content was shown to have an effect on L. monocytogenes detection in a large test portion. The information from this study will be useful for the improvement of the reproducibility of a qualitative detection method and can also be used for data analysis standards such as ISO 16140 in method validation studies.
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Efficacy of Organic Acid Treatments for the Reduction of Listeria Monocytogenes on Hard Boiled Eggs
Title
Efficacy of Organic Acid Treatments for the Reduction of Listeria Monocytogenes on Hard Boiled Eggs
Creator
Khouja, Bashayer
Date
2022
Description
Ready-to-eat hard-boiled eggs (HBEs) are a popular and convenient choice for consumers and food servicers. Recentrecalls of hard-boiled eggs...
Show moreReady-to-eat hard-boiled eggs (HBEs) are a popular and convenient choice for consumers and food servicers. Recentrecalls of hard-boiled eggs have highlighted the susceptibility of contamination with Listeria monocytogenes. HBEs are generally treated with antibacterials to ensure the safety and quality of the product. While citric acid is often used, research has determined it is not effective in some situations; therefore, the assessment of additional organic acids is necessary. This study examined the efficacy of acetic, lactic, and malic acid on the reduction of L. monocytogenes on HBEs after a 24- hour treatment trials and 28 days storage trials. Fresh eggs were cooked in boiling water, peeled, and stored at 4°C for 24h before use. For treatment trials, HBEs were dip- inoculated with a 4-strain cocktail of rifampicin resistant L. monocytogenes, resulting in 8 log CFU/egg. Following air drying, hard-boiled eggs were treated at 5 or 25°C with 2% acetic, lactic, or malic acid. L monocytogenes populations were enumerated in intervals up to 24h by homogenization of HBEs with BLEB and cultivation on BHIrif. For pre- treatment storage trials, HBEs were first dip- inoculated with a rifampicin- resistant 4- strain L. monocytogenes cocktail for 20 min, resulting in 1 log CFU/egg, air dried for 10 min, followed by treatment with 2% acetic, lactic, or malic acid for 24 h at either 5 or 25°C. For post- treatment inoculation trials, HBEs were first soaked in 2% acetic, lactic, or malic acid for 24 h at either 5 or 25°C, air dried for 10 min, spot-inoculated at 1 log CFU/egg, and then dried for 20 min. All HBEs were individually stored in bags at 5°C for up to 28 days. The presence of L. monocytogenes was determined at intervals during storage by enrichment with BLEB on BHIrif and Brilliance Listeria Agar. Triplicate eggs were assessed for each timepoint, and three independent trials were conducted. Data were analyzed by Student’s T-test, ANOVA, and Fisher’s exact test, p≤0.05. The initial inoculation level of L. monocytogenes on HBEs was 8.27±0.37 log CFU/egg. After 24 h treatment, all L. monocytogenes populations were significantly reduced on HBEs. At 5°C, populations were reduced by 3.15±0.70, 3.46±0.02, and 4.78±0.23 log CFU/egg. Compared to 5°C, a significantly higher population reduction occurred with acetic and lactic acid when treatment occurred at 25°C. The inactivation of L. monocytogenes on HBEs for the storage trials was associated with the order of the contamination: pre-or post-the acid treatment. Prior storage, L. monocytogenes was detected on 100% of the HBEs. Malic acid pre-treatment was significantly effective in eliminating L. monocytogenes on HBEs at 5 and 25°C, while acetic acid was effective only at 5°C. All acids did not eliminate L. monocytogenes in the case of post-treatment contamination at any tested temperature. The results of this study aid in understanding the efficacy of organic acid treatments against L. monocytogenes on HBEs. Results are useful in the development of preventive controls and guidelines to ensure the safety of HBEs.
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Development of validation guidelines for high pressure processing to inactivate pressure resistant and matrix-adapted Escherichia coli O157:H7, Salmonella spp. and Listeria monocytogenes in treated juices
Title
Development of validation guidelines for high pressure processing to inactivate pressure resistant and matrix-adapted Escherichia coli O157:H7, Salmonella spp. and Listeria monocytogenes in treated juices
Creator
Rolfe, Catherine
Date
2020
Description
The fruit and vegetable juice industry has shown a growing trend in minimally processed juices. A frequent technology used in the functional...
Show moreThe fruit and vegetable juice industry has shown a growing trend in minimally processed juices. A frequent technology used in the functional juice division is cold pressure, which refers to the application of high pressure processing (HPP) at low temperatures for a mild treatment to inactivate foodborne pathogens instead of thermal pasteurization. HPP juice manufacturers are required to demonstrate a 5-log reduction of the pertinent microorganism to comply with FDA Juice HACCP. The effectiveness of HPP on pathogen inactivation is determinant on processing parameters, juice composition, packaging application, as well as the bacterial strains included for validation studies. Unlike thermal pasteurization, there is currently no consensus on validation study approaches for bacterial strain selection or preparation and no agreement on which HPP process parameters contribute to overall process efficacy.The purpose of this study was to develop validation guidelines for HPP inactivation and post-HPP recovery of pressure resistant and matrix-adapted Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes in juice systems. Ten strains of each microorganism were prepared in three growth conditions (neutral, cold-adapted, or acid-adapted) and assessed for barotolerance or sensitivity. Pressure resistant and sensitive strains from each were used to evaluate HPP inactivation with increasing pressure levels (200 – 600 MPa) in two juice matrices (apple and orange). A 75-day shelf-life analysis was conducted on HPP-treated juices inoculated with acid-adapted resistant strains for each pathogen and examined for inactivation and recovery. Individual strains of E. coli O157:H7, Salmonella spp., and L. monocytogenes demonstrated significant (p <0.05) differences in reduction levels in response to pressure treatment in high acid environments. E. coli O157:H7 was the most barotolerant of the three microorganism in multiple matrices. Bacterial screening resulted in identification of pressure resistant strains E. coli O157:H7 TW14359, Salmonella Cubana, and L. monocytogenes MAD328, and pressure sensitive strains E. coli O15:H7 SEA13B88, S. Anatum, and L. monocytogenes CDC. HPP inactivation in juice matrices (apple and orange) confirmed acid adaptation as the most advantageous of the growth conditions. Shelf-life analyses reached the required 5-log reduction in HPP-treated juices immediately following pressure treatment, after 24 h in cold storage, and after 4 days of cold storage for L. monocytogenes MAD328, S. Cubana, and E. coli O157:H7 TW14359, respectively. Recovery of L. monocytogenes in orange juice was observed with prolonged cold storage time. These results suggest the preferred inoculum preparation for HPP validation studies is the use of acid-adapted, pressure resistant strains. At 586 – 600 MPa, critical inactivation (5-log reduction) was achieved during post-HPP cold storage, suggesting sufficient HPP lethality is reached at elevated pressure levels with a subsequent cold holding duration.
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Evaluating antimicrobial efficacy of GS-2 on reusable food packaging materials
Title
Evaluating antimicrobial efficacy of GS-2 on reusable food packaging materials
Creator
Birje, Nupoor Prasad
Date
2024
Description
Packaging plays an important role in maintaining the quality and safety of fresh produce throughout storage, transportation and end-use by...
Show morePackaging plays an important role in maintaining the quality and safety of fresh produce throughout storage, transportation and end-use by consumers. Single-use packaging poses several environmental impacts; therefore use of reusable packaging is being encouraged in the fresh produce supply chain. However, the utilization of harmful chemicals and inadequate sanitation standards limit the reuse of packaging materials. To overcome these limitations, this study focuses on testing a non-toxic, water-soluble antimicrobial; GS-2 coating to facilitate the reuse of food packaging and reduce the risk of microbial contamination. In this study, the antimicrobial activity of GS-2 was evaluated against foodborne pathogens; Escherichia coli, Listeria monocytogenes and Salmonella enterica on plastic and cardboard coupons at 1 h and 15 min treatment times and 0.3%, 1% and 3% concentration. These coupons were also stored at 4℃ and 90% R.H. and 18℃ and 45% R.H. inoculated on different days up to 42 d with E. coli or L. monocytogenes to study retention of activity of GS-2. Additionally, the efficacy of GS-2 to reduce transfer of bacteria from cardboard and plastic to tomato was investigated. The initial level of inoculum was 9 log CFU/surface for all experiments. Cardboard and plastic without GS-2 were used to compare the reduction of bacteria on the treated surfaces. The differences in the population of bacteria were evaluated using Student’s T-Test and ANOVA; p <0.05 was considered significant. With 3% GS-2 concentration on plastic, there was > 4.50 log CFU/surface reduction of all three bacteria in 1 h. There was a lower reduction of the population on cardboard as compared to plastic for all bacteria, the reduction obtained was 1.83, 2.65 and 3.42 log CFU/surface for E. coli, L. monocytogenes and S. enterica, respectively, in 1 h. There was no significant difference between 15 min and 1 h treatments for cardboard. Further, the highest reduction of bacteria was obtained with 3% GS-2 on plastic. For cardboard, no significant difference in population reduction was obtained for E. coli or S. enterica, with 1% or 3% GS-2. However, for L. monocytogenes there was a higher reduction with 3%. GS-2 remained active on the surface of plastic and cardboard for a period of six weeks. For cardboard, there was a lower reduction of bacteria and there was no trend in the population reduction from 0 to 42 d, with the populations remaining within a range of 4-5 log CFU/surface. There was a significant transfer of E. coli or L. monocytogenes from plastic surfaces without GS-2 to tomato at 5-6 log CFU/tomato. However, the transfer of bacteria from the GS-2-coated plastic to the tomato was below the limit of enumeration. For cardboard, the population was below the limit of enumeration, irrespective of the GS-2 coating. Based on the results, GS-2 is a promising antimicrobial that reduces the microbial load on packaging surfaces and prevents cross-contamination of fresh produce. The retention of GS-2 activity makes it suitable for reusable packaging applications.
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