Advances in strategies to assure the microbial safety of food-associated ice

Wang, Ning; Wang, Yeru; Bai, Li; Liao, Xinyu; Liu, Donghong; Ding, Tian

doi:10.1016/j.jfutfo.2022.12.003

Cited by 8 publications

(6 citation statements)

References 79 publications

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“…After the resin adsorption saturation, the sample was eluted using 20 times the volume of dH 2 O to obtain eluent. The eluent was collected and freeze-dried to obtain a freeze-dried powder for quantitative and qualitative analysis using UPLC-Q-TOF-MS E (Q Exactive Plus, Thermo Fisher Scientific (China) Inc., Shanghai, China) [ 26 ].…”

Section: Methodsmentioning

confidence: 99%

Effects of Drying Process and High Hydrostatic Pressure on Extraction of Antioxidant Ergothioneine from Pleurotus citrinopileatus Singer

Zhang,

Xie,

Liu

et al. 2024

Foods

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This study evaluated the effects of different drying techniques on the physicochemical properties of Pleurotus citrinopileatus Singer (P. citrinopileatus), focusing on the ergothioneine (EGT) contents. The P. citrinopileatus was subjected to natural ventilation drying (ND), freeze-drying (FD), and hot-air drying (HD). EGT was extracted using high-hydrostatic-pressure extraction (HHPE), and response surface methodology (RSM) was employed with four variables to optimize the extraction parameters. The crude EGT extract was purified by ultrafiltration and anion resin purification, and its antioxidant activity was investigated. The results showed that the ND method effectively disrupted mushroom tissues, promoting amino acid anabolism, thereby increasing the EGT content of mushrooms. Based on RSM, the optimum extracting conditions were pressure of 250 MPa, extraction time of 52 min, distilled water (dH2O) as the extraction solvent, and a 1:10 liquid–solid ratio, which yielded the highest EGT content of 4.03 ± 0.01 mg/g d.w. UPLC-Q-TOF-MSE was performed to assess the purity of the samples (purity: 86.34 ± 3.52%), and MS2 information of the main peak showed primary ions (m/z 230.1) and secondary cations (m/z 186.1050, m/z 127.0323) consistent with standard products. In addition, compared with ascorbic acid (VC), EGT showed strong free radical scavenging ability, especially for hydroxyl and ATBS radicals, at more than 5 mmol/L. These findings indicate that the extraction and purification methods used were optimal and suggest a possible synthetic path of EGT in P. citrinopileatus, which will help better explore the application of EGT.

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Section: Methodsmentioning

confidence: 99%

Effects of Drying Process and High Hydrostatic Pressure on Extraction of Antioxidant Ergothioneine from Pleurotus citrinopileatus Singer

Zhang,

Xie,

Liu

et al. 2024

Foods

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“…To our knowledge, worldwide few published reviews [12] on the hygienic-sanitary quality of food ice exist; moreover, such studies are distributed unevenly throughout the world. Therefore, the aim of this study was to carry out a global review to evaluate the state of the art of the hygienic-sanitary quality of food ice in the world and to identify the gaps in knowledge on this topic.…”

Section: Introductionmentioning

confidence: 99%

State of the Art in Hygienic Quality of Food Ice Worldwide: A Ten-Year Review

Triggiano,

Apollonio,

Diella

et al. 2024

Microorganisms

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Ice consumption has widely increased over the last decade. Cases of ice contamination by various microorganisms (bacteria, viruses and fungi) have been documented in the literature. In this review, we summarize the findings of selected articles on the hygienic and sanitary quality of food ice from 1 January 2013 to 31 December 2023. A total of 14 articles found via the PubMed search engine during the study period were reviewed. From the comparison between the ice produced on an industrial scale and the ice produced on a local scale in food businesses, the latter was found to be more contaminated by microorganisms. The most detected bacteria included Escherichia coli, coliforms, Pseudomonas spp., Staphylococcus aureus; three studies evaluated the presence of Vibrio cholerae and Vibrio parahaemolyticus; two studies highlighted the presence of viruses (Rotavirus and Norovirus). Finally, two studies detected the presence of fungi (molds and yeasts). Almost all authors of the studies argued that ice contamination also depends on the hygienic–sanitary quality of the ice-making machines. The results show that the information currently available in the literature on the hygienic–sanitary quality of ice is incomplete and that future national and international scientific studies need to be carried out.

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“…Studies utilizing MD to obtain EOB have successfully achieved mixtures capable of simultaneously inactivating in vitro Bacillus subtilis, Staphylococcus aureus, and Escherichia Foods 2024, 13, 1569 2 of 12 coli as well as Candida tropicalis [3,7]. Alternatively, these studies have demonstrated the individual efficacy against Pseudomonas aeruginosa, E. coli, and S. aureus [8,9]. Recently, our research group achieved a bactericidal EOB with oregano (ORE; Origanum vulgare), thyme (THY; Thymus vulgaris), and lemongrass (LG; Cymbopogon citratus) optimized for simultaneous inactivation in vitro through the minimum bactericidal concentration (MBC) of Salmonella enterica serotype Enteritidis, Escherichia coli, and Staphylococcus aureus [4].…”

Section: Introductionmentioning

confidence: 99%

“…Nevertheless, the subsequent essential step toward comprehending the efficacy of this formulated EOB entails its application within the food matrix. This is imperative considering that these three bacteria are accountable for numerous foodborne outbreaks globally, which transpire at various food production and transportation junctures, chiefly along the cold chain [9].…”

Section: Introductionmentioning

confidence: 99%

“…In this context, over recent years, using EOs as a strategy for food quality control has proved to be a promising approach, mainly to be considered an effective, natural, and ecofriendly plant-based alternative against pathogens [9,14]. In this sense, different strategies to try to improve the safety, quality, and shelf life have been evaluated with individual EOs in fish, such as the use of thyme or garlic essential oil (EO) together with vacuum packaging in hot smoked rainbow trout [15], oregano EO with chitosan in the storage of red porgy (Pagrus pagrus) [16], turbot (Scophthalmus maximus) fillets treated with clove, cumin, or spearmint EO fumigation [17], the use of bio-nanocomposite active packaging films with carboxymethyl cellulose, myrrh gum, TiO 2 nanoparticles, and dill essential oil for preserving fresh fish (Cyprinus carpio) [18], a whey protein coating containing nanoliposome dill (Anethum graveolens L.) essential oil [19], pomelo peel essential oil applied in varieties of freshwater fish (Rohu, Bahu, Silver carp) [20], and grape and cinnamon EO NEs applied to chilled flathead mullet fillets [21].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Ultrasound-Assisted Nanoemulsion Loaded with Optimized Antibacterial Essential Oil Blend: A New Approach against Escherichia coli, Staphylococcus aureus, and Salmonella Enteritidis in Trout (Oncorhynchus mykiss) Fillets

Torres Neto,

Monteiro,

da Silva

et al. 2024

Foods

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This study aimed to obtain and characterize an oil-in-water nanoemulsion (NE) loaded with an in vitro optimized bactericidal essential oil blend of 50% oregano, 40% thyme, and 10% lemongrass and to evaluate its potential at three different concentrations (0.5%, 1%, and 2%) in the inactivation of Escherichia coli, Staphylococcus aureus, and Salmonella enterica serotype Enteritidis inoculated in rainbow trout fillets stored at 4 °C for 9 days. Regarding the NE, the nanometric size (<100 nm) with low polydispersion (0.17 ± 0.02) was successfully obtained through ultrasound at 2.09 W/cm2. Considering the three concentrations used, S. Enteritidis was the most susceptible. On the other hand, comparing the concentrations used, the NE at 2% showed better activity, reducing S. Enteritidis, E. coli, and S. aureus by 0.33, 0.20, and 0.73 log CFU/g, respectively, in the trout fillets. Thus, this data indicates that this is a promising eco-friendly alternative to produce safe fish for consumption and reduce public health risks.

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Advances in strategies to assure the microbial safety of food-associated ice

Cited by 8 publications

References 79 publications

Effects of Drying Process and High Hydrostatic Pressure on Extraction of Antioxidant Ergothioneine from Pleurotus citrinopileatus Singer

Effects of Drying Process and High Hydrostatic Pressure on Extraction of Antioxidant Ergothioneine from Pleurotus citrinopileatus Singer

State of the Art in Hygienic Quality of Food Ice Worldwide: A Ten-Year Review

Ultrasound-Assisted Nanoemulsion Loaded with Optimized Antibacterial Essential Oil Blend: A New Approach against Escherichia coli, Staphylococcus aureus, and Salmonella Enteritidis in Trout (Oncorhynchus mykiss) Fillets

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