Inhibitory effects of potassium sorbate and ZnO nanoparticles on Escherichia coli and Staphylococcus aureus in milk-based beverage

Zhang, Yuanyuan; Yang, Qianqian; Lu, Feng; Wang, Xiaoyang; Liang, Ruohan; Pu, Xiaodan; Chen, Jianlei; Zhang, Dahai; Chen, Zhixiang; Zhang, Xuzhi

doi:10.1016/j.idairyj.2024.106073

International Dairy Journal

2024

DOI: 10.1016/j.idairyj.2024.106073

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Inhibitory effects of potassium sorbate and ZnO nanoparticles on Escherichia coli and Staphylococcus aureus in milk-based beverage

Yuanyuan Zhang,

Qianqian Yang,

Feng Lu

et al.

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2024

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Cited by 2 publications

References 60 publications

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Zinc oxide nanomaterials: Safeguarding food quality and sustainability

Gökmen,

Mirsafi,

Leißner

et al. 2024

Comp Rev Food Sci Food Safe

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In this era, where food safety and sustainability are paramount concerns, the utilization of zinc oxide (ZnO) nanoparticles (NPs) is a promising solution to enhance the safety, quality, and sustainability of food products. ZnO NPs in the food industry have evolved significantly over time, reflecting advancements in synthesizing methods, antimicrobial activities, and risk assessment considerations for human health and the environment. This comprehensive review delves into the historical trajectory, current applications, and prospects of ZnO NPs in food‐related contexts. Synthesizing methods, ranging from solvothermal and solgel techniques to laser ablation and microfluidic reactors, have facilitated the production of ZnO NPs with tailored properties suited for diverse food applications. The remarkable antimicrobial activity of ZnO NPs against a wide spectrum of pathogens has garnered attention for their potential to enhance food safety and extend shelf‐life. Furthermore, comprehensive risk assessment methodologies have been employed to evaluate the potential impacts of ZnO NPs on human health and the environment, regarding toxicity, migration, and ecological implications. By navigating the intricate interplay between synthesis methods, antimicrobial efficacy, inhibitory mechanisms, and risk assessment protocols, by elucidating the multifaceted role of ZnO NPs in shaping the past, present, and future of the food industry, this review offers valuable insights and promising avenues for researchers, policymakers, and industry stakeholders to enhance food safety, quality, and sustainability.

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Zinc oxide nanomaterials: Safeguarding food quality and sustainability

Gökmen,

Mirsafi,

Leißner

et al. 2024

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

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Application of the Electrical Microbial Growth Analyzer Method for Efficiently Quantifying Viable Bacteria in Ready-to-Eat Sea Cucumber Products

Wang,

Liang,

et al. 2024

Microorganisms

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Accurate and efficient quantification of viable bacteria in ready-to-eat food products is crucial for food safety and public health. The rapid and accurate assessment of foodborne bacteria in complex food matrices remains a significant challenge. Herein a culture-based approach was established for easily quantifying viable bacteria in ready-to-eat sea cucumber (RSC) products. Samples of the liquid companion within the package were directly transferred into test tubes to determine bacterial growth curves and growth rate curves, utilizing the electrical microbial growth analyzer. Viable bacteria in the samples were then quantified based on the time required to attain the maximum growth rate indicated on the growth rate curve. At a concentration of 5.0 × 103 CFU/mL of viable bacteria in the liquid companion, the recovery rates were 108.85–112.77% for Escherichia coli (E. coli) and 107.01–130.54% for Staphylococcus aureus (S. aureus), with standard deviations of 1.60 and 3.92, respectively. For the solid content in the package, the quantification was performed using the same methodology following an additional homogenization step. At a concentration of 5.0 × 103 CFU/mL of viable bacteria in the sample, the recovery rates were 91.94–102.24% for E. coli and 81.43–104.46% for S. aureus, with standard deviations of 2.34 and 2.38, respectively. In instances where the viable bacterial concentration was 5.0 × 103 CFU/mL in RSC products, the total time required for the quantification did not exceed 10.5 h. This method demonstrated advantages over traditional plate counting and PCR methods regarding simplicity and efficiency, representing a promising alternative for the quantification of viable bacteria in food like RSC products.

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Inhibitory effects of potassium sorbate and ZnO nanoparticles on Escherichia coli and Staphylococcus aureus in milk-based beverage

Cited by 2 publications

References 60 publications

Zinc oxide nanomaterials: Safeguarding food quality and sustainability

Zinc oxide nanomaterials: Safeguarding food quality and sustainability

Application of the Electrical Microbial Growth Analyzer Method for Efficiently Quantifying Viable Bacteria in Ready-to-Eat Sea Cucumber Products

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