Microbial decontamination of milk and dairy products

Biocontrol of Shigella flexneri in Ground Beef and Vibrio cholerae in Seafood with Bacteriophage-Assisted High Hydrostatic Pressure (HHP) Treatment

“…a VP indicates bacteriophage treatment; HHP specifies high hydrostatic pressure treatment with subscripted numbers, denoting the high pressure level [MPa] before "/", followed by the holding time [min] b Values in parentheses following mean microbial counts indicate the standard deviation c N/A stands for "not applicable," because no recovery test was carried out as the detection limit (1.0 log 10 CFU/g) was not reached d SEM abbreviates the standard error of the mean e Bacterial reduction beyond the detection limit (1.0 log 10 CFU/g) was obtained and thus, the standard deviation cannot be determined accurately inactivation in different food products (Griffiths and Walkling-Ribeiro 2012;Juliano et al 2012;Sencer 2012), with meat (Campos 2010;Patterson et al 2011;Chen et al 2012;Vaudagna et al 2012;Myers et al 2013;Wang et al 2013) and seafood (Ramaswamy et al 2008;Buyukcan et al 2009;Medina et al 2009;Kim et al 2013;Ye et al 2013) being of particular importance from a food safety perspective. The use of phages as biocontrol agents has been studied in different meat products.…”

An Electroporation Device with Microbead-Enhanced Electric Field for Bacterial Inactivation

“…It also plays an important role in recent breakthroughs such as gene editing (CRISPR-Cas9) [8,9] and cell reprogramming (induced neurons) [10]. Moreover, this method is used in the beverage, wine, and dairy industries for disinfecting liquid products [11][12][13][14] and shows great potential in the field of water treatment as well [15][16][17]. However, to maintain the high electric field strength required for electroporation, electric voltages up to 10 5 volts are usually employed, which increases the issues concerning operational safety.…”

Synergistic effect of supercritical carbon dioxide and peracetic acid on microbial inactivation in shredded Mozzarella-type cheese and its storage stability at ambient temperature

“…Its commercial relevance is apparent from preferences shown by mainstream consumers, food service or fast food chains, which use them, for instance, as topping in baked preparations such as pizza and gratin dishes or as an ingredient in other foods (Mastromatteo, Conte, Faccia, Del Nobile, & Zambrini, 2014). However, food safety concerns regarding microbial contamination of dairy products post processing exist, especially, with a scale-up of production and if the effectiveness and dimension of intervention methods remain at the same level as prior to the scale-up (Griffiths & Walkling-Ribeiro, 2012). This is crucial for shredded products like cheese as shredding greatly increase surface exposure for even airborne microbial contamination (Eliot, Vuillemard, & Emond, 1998).…”