scholarly journals Efficacy of ultraviolet (UV‐C) light in reducing foodborne pathogens and model viruses in skim milk

2017 ◽  
Vol 42 (2) ◽  
pp. e13485 ◽  
Author(s):  
Danielle M. Gunter‐Ward ◽  
Ankit Patras ◽  
Manreet S. Bhullar ◽  
Agnes Kilonzo‐Nthenge ◽  
Bharat Pokharel ◽  
...  
Keyword(s):  
Foodborne Pathogens ◽  
Skim Milk ◽  
Uv C

scholarly journals UV‐C treatment on the safety of skim milk: Effect on microbial inactivation and cytotoxicity evaluation

2018 ◽  
Vol 42 (4) ◽  
Author(s):  
Danielle M. Ward ◽  
Ankit Patras ◽  
Agnes Kilonzo‐Nthenge ◽  
Sudheer K. Yannam ◽  
Che Pan ◽  
...  
Keyword(s):  
Skim Milk ◽  
Microbial Inactivation ◽  
Uv C

scholarly journals Selection for Antimicrobial Resistance in Foodborne Pathogens through Exposure to UV Light and Nonthermal Atmospheric Plasma Decontamination Techniques

2020 ◽  
Vol 86 (9) ◽  
Author(s):  
Adrián Álvarez-Molina ◽  
María de Toro ◽  
Lorena Ruiz ◽  
Mercedes López ◽  
Miguel Prieto ◽  
...  
Keyword(s):  
Foodborne Pathogens ◽  
Uv Light ◽  
Brain Heart Infusion ◽  
Atmospheric Plasma ◽  
Cross Resistance ◽  
Whole Genome ◽  
Whole Genome Analysis ◽  
Resistant Variant ◽  
Content Type ◽  
Uv C

ABSTRACT This study was aimed at assessing whether the repeated exposure of 12 strains of Salmonella spp., Escherichia coli, and Listeria monocytogenes to alternative nonthermal decontamination techniques with UV light (UV-C) and nonthermal atmospheric plasma (NTAP) may cause the emergence of variants showing increased resistance to clinically relevant antibiotics (ampicillin, cefotaxime, ciprofloxacin, gentamicin, streptomycin, tetracycline, erythromycin, vancomycin, and colistin). UV-C and NTAP treatments were applied on the surface of inoculated brain heart infusion (BHI) agar plates. Survivors were recovered and after 24 h of growth in BHI broth were again subjected to the decontamination treatment; this was repeated for 10 consecutive cycles. A total of 174 strain/decontamination technique/antibiotic combinations were tested, and 12 variant strains with increased resistance to one of the antibiotics studied were identified, with the increases in the MICs in Mueller-Hinton broth ranging from 2- to 256-fold. The variant strains of Salmonella spp. isolated were further characterized through phenotypic screenings and whole-genome sequencing (WGS) analyses. Most changes in susceptibility were observed for antibiotics that act at the level of protein synthesis (aminoglycosides, tetracyclines, and glycylcyclines) or DNA replication (fluoroquinolones), as well as for polymyxins. No changes in resistance to β-lactams were detected. WGS analyses showed the occurrence of sequence alterations in some antibiotic cellular targets (e.g., gyrA for ciprofloxacin-resistant variants, rpsL for a streptomycin-resistant variant), accompanied by variations in stress response regulators and membrane transporters likely involved in the nonselective efflux of antibiotics, which altogether resulted in a low- to medium-level increase in microbial resistance to several antibiotics. IMPORTANCE The emergence and spread of antibiotic resistance along the food chain can be influenced by the different antimicrobial strategies used from farm to fork. This study evidences that two novel, not yet widely used, nonthermal microbial decontamination techniques, UV light and nonthermal atmospheric plasma, can select variants with increased resistance to various clinically relevant antibiotics, such as ciprofloxacin, streptomycin, tetracycline, and erythromycin. Whole-genome analysis of the resistant variants obtained for Salmonella spp. allowed identification of the genetic changes responsible for the observed phenotypes and suggested that some antimicrobial classes are more susceptible to the cross-resistance phenomena observed. This information is relevant, since these novel decontamination techniques are being proposed as possible alternative green techniques for the decontamination of environments and equipment in food and clinical settings.

Inactivation of foodborne pathogens in powdered red pepper (Capsicum annuum L.) using combined UV-C irradiation and mild heat treatment

Food Control ◽  
2015 ◽  
Vol 50 ◽  
pp. 441-445 ◽  
Author(s):  
Ho-Lyeong Cheon ◽  
Joo-Yeon Shin ◽  
Ki-Hwan Park ◽  
Myung-Sub Chung ◽  
Dong-Hyun Kang
Keyword(s):  
Heat Treatment ◽  
Capsicum Annuum ◽  
Foodborne Pathogens ◽  
Red Pepper ◽  
Mild Heat ◽  
Capsicum Annuum L ◽  
Uv C

Inactivation of Listeria monocytogenes in Milk by Pulsed Electric Field

1998 ◽  
Vol 61 (9) ◽  
pp. 1203-1206 ◽  
Author(s):  
LAURA D. REINA ◽  
Z. TONY JIN ◽  
Q. HOWARD ZHANG ◽  
AHMED E. YOUSEF
Keyword(s):  
Listeria Monocytogenes ◽  
Field Strength ◽  
Electric Field ◽  
High Voltage ◽  
Foodborne Pathogens ◽  
Treatment Time ◽  
Skim Milk ◽  
Pulsed Electric Field ◽  
Lethal Effect ◽  
Treatment Temperature

Pasteurized whole, 2%, and skim milk were inoculated with Listeria monocytogenes Scott A and treated with high-voltage pulsed electric field (PEF). The effects of milk composition (fat content) and PEF parameters (electric field strength, treatment time, and treatment temperature) on the inactivation of the bacterium were studied. No significant differences were observed in the inactivation of L. monocytogenes Scott A in three types of milk by PEF treatment. With treatment at 25°C, 1- to 3-log reductions of L. monocytogenes were observed. PEF lethal effect was a function of field strength and treatment time. Higher field strength or longer treatment time resulted in a greater reduction of viable cells. A 4-log reduction of the bacterium was obtained by increasing the treatment temperature to 50°C. Results indicate that the use of a high-voltage PEF is a promising technology for inactivation of foodborne pathogens.

Inactivation of foodborne pathogens in ready-to-eat salad using UV-C irradiation

2010 ◽  
Vol 19 (2) ◽  
pp. 547-551 ◽  
Author(s):  
Ho-Hyun Chun ◽  
Joo-Yeon Kim ◽  
Kyung Bin Song
Keyword(s):  
Foodborne Pathogens ◽  
Uv C

Antimicrobial Efficacy of Eugenol Microemulsions in Milk against Listeria monocytogenes and Escherichia coli O157:H7

2007 ◽  
Vol 70 (11) ◽  
pp. 2631-2637 ◽  
Author(s):  
SYLVIA GAYSINSKY ◽  
T. MATTHEW TAYLOR ◽  
P. MICHAEL DAVIDSON ◽  
BARRY D. BRUCE ◽  
JOCHEN WEISS
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Foodborne Pathogens ◽  
Milk Fat ◽  
Skim Milk ◽  
Surfactant Solution ◽  
Lag Phase ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Resistant Strains

The antimicrobial activity of eugenol microemulsions (eugenol encapsulated in surfactant micelles) in ultrahigh-temperature pasteurized milk containing different percentages of milk fat (0, 2, and 4%) was investigated. Antimicrobial micro-emulsions were prepared from a 5% (wt) aqueous surfactant solution (Surfynol 485W) with 0.5% (wt) eugenol. Two strains each of Listeria monocytogenes and Escherichia coli O157:H7 previously shown to be the least and most resistant to the microemulsion in microbiological media were used to inoculate sterile milk (104 CFU/ml). Samples were withdrawn and plated at 0, 1, 3, 6, 12, and 24 h for enumeration. Microemulsions completely prevented growth of L. monocytogenes for up to 48 h in skim milk and reduced both strains of E. coli O157:H7 to less than detectable levels in less than 1 h. Similarly, in 2% fat milk, eugenol-Surfynol combinations reduced both strains of E. coli O157:H7 to less than detectable levels in less than 1 h but only increased the lag phase of both strains of L. monocytogenes. In full-fat milk (4% fat), microemulsions inhibited growth of the least resistant strains of L. monocytogenes and E. coli but were ineffective against the two resistant strains. Unencapsulated eugenol was slightly more or as inhibitory as microemulsions against target pathogens. Results were attributed to diffusional mass transport of antimicrobials from microemulsions to the macroemulsion (milk). Results suggest that food composition, especially fat level, may affect the efficiency of targeting of foodborne pathogens with surfactant-encapsulated antimicrobials.

scholarly journals Optimization of UV-C Processing of Donkey Milk: An Alternative to Pasteurization?

Animals ◽  
2020 ◽  
Vol 11 (1) ◽  
pp. 42
Author(s):  
Photis Papademas ◽  
Panagiotis Mousikos ◽  
Maria Aspri
Keyword(s):  
Foodborne Pathogens ◽  
Thermal Processing ◽  
Salmonella Enteritidis ◽  
Processing Method ◽  
Cronobacter Sakazakii ◽  
Donkey Milk ◽  
E Coli ◽  
Complete Inactivation ◽  
Spoilage Bacteria ◽  
Uv C

The effect of UV-C light technology on the inactivation of six foodborne pathogens inoculated in raw donkey milk was evaluated. Fresh raw donkey milk was artificially inoculated with the following foodborne pathogens—L. inoccua (NCTC 11288), S. aureus (NCTC 6571), B. cereus (NCTC 7464), Cronobacter sakazakii (NCTC 11467), E. coli (NCTC 9001), Salmonella enteritidis (NCTC 6676)—and then treated with UV-C doses of up to 1300 J/L. L. innocua was the most UV-C-resistant of the bacteria tested, requiring 1100 J/L for complete inactivation, while the rest of the bacteria tested was destructed in the range of 200–600 J/L. Results obtained from this study indicate that UV-C light technology has the potential to be used as a non-thermal processing method for the reduction of spoilage bacteria and foodborne pathogens that can be present in raw donkey milk.

Inactivation of Listeria monocytogenes on Frozen Red Raspberries by Using UV-C Light

2017 ◽  
Vol 80 (4) ◽  
pp. 545-550 ◽  
Author(s):  
Yen-Te Liao ◽  
Roopesh M. Syamaladevi ◽  
Hongchao Zhang ◽  
Karen Killinger ◽  
Shyam Sablani
Keyword(s):  
Antioxidant Activity ◽  
Listeria Monocytogenes ◽  
Foodborne Pathogens ◽  
Total Phenolics ◽  
Total Antioxidant Activity ◽  
Frozen Food ◽  
E Coli ◽  
Total Antioxidant ◽  
Total Anthocyanins ◽  
Uv C

ABSTRACTIn this study, the efficacy of UV-C treatment was determined on the reduction of foodborne pathogens on artificially contaminated frozen food surfaces. At first, the UV-C inactivation rates on 100 μl of the respective cocktails of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes covered underneath 0.5-cm-thick ice were examined. Simultaneously, the energy percentage of UV-C transmitted through the ice was determined. The experiments showed that more than 65% of the UV-C light energy passed through the ice and that UV-C susceptibility was in the descending order of E. coli O157:H7, Salmonella, and L. monocytogenes. L. monocytogenes, the most UV-C–resistant strain, was then selected to test on frozen raspberries. The UV-C inactivation kinetic data of L. monocytogenes were well described using the Weibull equation. During 720 s of UV-C exposure, with a total dose of 7.8 × 102 mJ/cm2, a 1.5-log CFU/g reduction of L. monocytogenes population on the surface of frozen red raspberries was noted. No significant differences in total anthocyanins, total phenolics, and total antioxidant activity were observed between UV-C–treated and untreated frozen berries immediately after treatment. At the end of 9 months of storage at −35°C, UV-C–treated berries had statistically lower total phenolics, higher total anthocyanins, and similar total antioxidant activity compared with untreated berries. This study shows that UV-C light can be used to reduce the L. monocytogenes population on frozen raspberries.

scholarly journals Fundamental Characteristics of Deep-UV Light-Emitting Diodes and Their Application To Control Foodborne Pathogens

2015 ◽  
Vol 82 (1) ◽  
pp. 2-10 ◽  
Author(s):  
Joo-Yeon Shin ◽  
Soo-Ji Kim ◽  
Do-Kyun Kim ◽  
Dong-Hyun Kang
Keyword(s):  
Foodborne Pathogens ◽  
Light Emitting Diodes ◽  
Uv Light ◽  
Bacterial Inactivation ◽  
Content Type ◽  
Light Emitting ◽  
E Coli ◽  
Deep Uv ◽  
Uv Lamps ◽  
Uv C

ABSTRACTLow-pressure mercury UV (LP-UV) lamps have long been used for bacterial inactivation, but due to certain disadvantages, such as the possibility of mercury leakage, deep-UV-C light-emitting diodes (DUV-LEDs) for disinfection have recently been of great interest as an alternative. Therefore, in this study, we examined the basic spectral properties of DUV-LEDs and the effects of UV-C irradiation for inactivating foodborne pathogens, includingEscherichia coliO157:H7,Salmonella entericaserovar Typhimurium, andListeria monocytogenes, on solid media, as well as in water. As the temperature increased, DUV-LED light intensity decreased slightly, whereas LP-UV lamps showed increasing intensity until they reached a peak at around 30°C. As the irradiation dosage and temperature increased,E. coliO157:H7 andS. Typhimurium experienced 5- to 6-log-unit reductions.L. monocytogeneswas reduced by over 5 log units at a dose of 1.67 mJ/cm2. At 90% relative humidity (RH), onlyE. coliO157:H7 experienced inactivation significantly greater than at 30 and 60% RH. In a water treatment study involving a continuous system, 6.38-, 5.81-, and 3.47-log-unit reductions were achieved inE. coliO157:H7,S. Typhimurium, andL. monocytogenes, respectively, at 0.5 liter per minute (LPM) and 200 mW output power. The results of this study suggest that the use of DUV-LEDs may compensate for the drawbacks of using LP-UV lamps to inactivate foodborne pathogens.

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