Application of emerging technologies to control Salmonella in foods: A review

Mukhopadhyay, Sudarsan; Ramaswamy, Raghupathy

doi:10.1016/j.foodres.2011.05.016

Cited by 97 publications

(55 citation statements)

References 172 publications

(255 reference statements)

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“…Its antimicrobial efficacy is related to two main mechanisms, namely, cavitation and sonolysis. During cavitation, bubbles generated by ultrasound collapse, producing areas of high temperature (approximately 5500 C) and pressure (approximately 50 MPa) (Mukhopadhyay & Ramaswamy, 2012). The high temperatures and pressures created within the bubble are responsible for the generation of hydrogen atoms and hydroxyl radicals, resulting in the phenomenon called sonolysis (Riesz, Berdahl, & Christman, 1985).…”

Section: Introductionmentioning

confidence: 99%

Determination of the efficacy of ultrasound combined with essential oils on the decontamination of Salmonella inoculated lettuce leaves

Millan-Sango

Garroni

Farrugia

et al. 2016

LWT

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a b s t r a c tSalmonella is one of main pathogenic bacteria present in fresh produce. Ultrasound has been reported to be effective at inactivating food-borne pathogens. Moreover, ultrasound can be combined with essential oils to enhance its efficacy. This study evaluates the reduction and inactivation of Salmonella enterica Abony inoculated on lettuce leaves by the application of continuous and pulsed ultrasound as well as ultrasound combined with the essential oil of oregano and thyme. The physicochemical properties of these essential oil nanoemulsions are characterised while the structural damage of treated leaves is determined by the electrolyte leakage. Ultrasound combined with essential oils enhanced the microbial reduction on lettuce leaves and inactivation on the treated water, resulting on significant differences at concentrations higher than 0.018% (v/v) compared to control. Particle size, zeta potential and pH varied between 35 and 133 nm, À26 to À36 mV and 5.67 to 5.38, respectively. Electrolyte leakage was similar for both the control and the treated samples, increasing when essential oils were applied.

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Section: Introductionmentioning

confidence: 99%

Determination of the efficacy of ultrasound combined with essential oils on the decontamination of Salmonella inoculated lettuce leaves

Millan-Sango

Garroni

Farrugia

et al. 2016

LWT

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“…In a review on the use of emerging technologies in the control of Salmonella in foods, Mukhopadhyay and Ramaswamy (2012) indicated that the effectiveness of ozone treatments in both gaseous and liquid media was limited, when applied to substrates that show the presence of organic matter, such as foods (meat and vegetables) and environmental substrates (effluent and air). Furthermore, the type of organic matter may also interfere with the inactivation rate of the bacterium.…”

Section: Almentioning

confidence: 99%

“…However, treatment times exceeding 10 minutes are not feasible for industrial food processing. Therefore, to reduce the treatment time and increase the inactivation rates of Salmonella, combinations of treatments such as UV + O 3 , increased temperature + O 3 , amongst others, are indicated (MUKHOPADHYAY; RAMASWAMY, 2012;XUE et al, 2016).…”

Section: Almentioning

confidence: 99%

“…The ubiquitous nature of this microorganism and the numerous serotypes present in various foodstuffs are a major challenge for researchers who strive for its elimination. Thus, in the last decade, many innovative technologies have emerged with great potential to inactivate Salmonella and other foodborne pathogens, particularly with regard to fresh fish (CARRASCO et al, 2012;MUKHOPADHYAY;RAMASWAMY, 2012;SCALLAN et al, 2015;SILVA, 2015;GONÇALVES;OLIVEIRA, 2016;BAKA et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…In addition, several studies have shown that its use presents low potential with regard to changes in the sensory characteristics of food, which expands the possibilities for its use (USEPA, 1999;WHANG et al, 2004;ALEXANDRE et al, 2011;MUKHOPADHYAY;RAMASWAMY, 2012).…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of the effectiveness of ozone as a sanitizer for fish experimentally contaminated with Salmonella sp.

Luiz

Silva²,

Campelo

et al. 2017

Braz. J. Food Technol.

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Evaluation of the effectiveness of ozone as a sanitizer for fish experimentally contaminated with Salmonella sp. Avaliação da eficácia de ozônio como sanitizante para peixes contaminados experimentalmente por Salmonella sp. AbstractSalmonellosis is a major public health problem related to food contamination and ensuing food poisoning. Brazilian resolution RDC nº 12/2001 of the Brazilian National Health Surveillance Agency (ANVISA) established the absence of Salmonella in 25 g of fish for consumption. However, the significant increase in the occurrence of fish contamination by Salmonella and other pathogenic bacteria shows that the currently applied strategies are not sufficient and that, in addition to the implementation of good health practices, the application of new sanitizer technologies in the fish industry is also necessary. In this context, the present study evaluated the effectiveness of ozone in an aqueous medium as a sanitizer for Salmonella contaminated fish. The experiment was carried out using a completely randomized design with eight treatments and five replicates, giving a total of 40 experimental units. Each sample consisted of three fishes, totalizing 120 fishes. The treatments consisted of different combinations of temperature and water-dissolved ozone (O 3 ) concentrations (21 °C × 0.35 ppm; 20 °C × 0.45 ppm; 21 °C × 0.60 ppm; 20 °C × 0.80 ppm; 19 °C × 1.7 ppm; 6 × 5.1 ppm; 4 °C × 7.2 ppm; and 2 °C × 9.1 ppm). Colossoma macropomum (Tambaqui) samples were experimentally infected with Salmonella typhymurium (ATCC 14028) and immersed in water with the different treatments. After three minutes, the fish samples were collected and subjected to qualitative Salmonella analyses. The ozone tests were not efficient in eradicating Salmonella under the experimental conditions presented here, indicating the need for the identification of effective sanitizers in order to meet the determinations of Brazilian law. Keywords: Microbiology; Tambaqui; Colossoma macropomum; Ozonation. ResumoA contaminação de alimentos com Salmonella e, consequentemente, a toxinfecção alimentar, é um importante problema de saúde pública. No Brasil, a Resolução da ANVISA RDC nº 12/2001 para pescado preconiza que a Salmonella deve estar ausente em 25 gramas do produto a ser consumido. Porém, o aumento significativo na ocorrência de contaminação de pescado por Salmonella e por outras bactérias patogênicas demonstra que as estratégias atualmente utilizadas não têm sido suficientes e que, além da implementação de boas práticas sanitárias, é necessária, também, a aplicação de novas tecnologias sanitizantes na indústria de pescado. Neste contexto, o presente estudo avaliou a eficácia de ozônio em meio aquoso como agente sanitizante de pescado contaminado. O experimento foi desenvolvido em delineamento inteiramente casualizado com oito tratamentos, que consistiram em diferentes combinações de temperatura e concentração de ozônio

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