Radiosensitization of Bacillus cereus spores in minced meat treated with cinnamaldehyde

Ayari, Samia; Dussault, Dominic; Jerbi, Taieb; Hamdi, Moktar; Lacroix, Monique

doi:10.1016/j.radphyschem.2012.02.022

Cited by 19 publications

(4 citation statements)

References 11 publications

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“…Minced meat (5% fat) inoculated with Bacillus cereus spores (10 5 to 10 6 CFU/g) was treated with five EO constituents (cinnamaldehyde, DL-menthol, eugenol, thymol, thymus) [53]. These compounds were sprayed separately onto the meat at concentrations from 0-3% w/w in order to determine the concentration needed to reduce by 1 log the population from activated spores of B. cereus ATCC 7004.…”

Section: Combination With Natural Antimicrobialsmentioning

confidence: 99%

Combination irradiation treatments for food safety and phytosanitary uses

Follett¹

2015

Stewart Postharvest Review

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Abbreviations Irradiation for food safety and preservation Several food preservation systems such as heating, refrigeration and addition of antimicrobial compounds can be used to reduce the risk of food poisoning. Current trends towards improvement in safety, quality and convenience of foods, and saving energy in food processing and distribution are increasing interest in developing new combinations of methods for food preservation. Combination of irradiation treatment with other preservative agents seems to be of potential importance in enhancing the effectiveness and reducing the energy or dose Purpose of the review: Combination of irradiation treatment with other preservation techniques is of potential importance in enhancing the effectiveness and reducing the energy or dose requirement for destroying food borne illness and spoilage organisms while retaining or improving product quality. Phytosanitary irradiation to control quarantine pests, particularly insects, in traded fresh commodities may also benefit from combination with other disinfestation techniques to enhance effectiveness, and to reduce costs, treatment time, and product damage. Main findings: Combined preservation treatments can be beneficial to eliminate pathogenic bacteria due to the synergistic or additive effect of the treatments. It also permits less extreme use of a single treatment which may protect the sensory quality of the foods. Combination with modified atmosphere packaging (MAP), refrigeration, freezing or heating has great potential for improving the quality and the safety of fresh and processed foods. Irradiation and heat treatments reduce the numbers of pathogenic bacteria and the level of normal flora, while MAP and cold suppresses the growth of the survivors during subsequent storage. The use of natural antimicrobials at concentrations that do not affect the sensory qualities can increase the relative sensitivity of bacteria by >4-fold and can reduce the radiation dose necessary to eliminate pathogens. Natural antimicrobials are normally not stable over time; microencapsulation and the use of edible coatings can improve stability of antimicrobial formulations and prolong their bioactivity. Phytosanitary irradiation doses to control insects (50 to 400 Gy) are relatively low compared to doses for food safety and sterilization applications. Lowering doses further could save money on treatment costs by reducing treatment time, increasing the capacity of irradiation facilities, and reducing any problems with commodity quality. Combining irradiation with other insect disinfestation modalities such as cold, heat, fumigation, modified atmospheres, and chemical insecticides is a possible means to reduce the radiation dose, and the duration, level, or concentration of the companion treatment while meeting the technical objectives of the quarantine treatment. Irradiation in combination with cold is particularly promising, as it may be a means to reduce the duration and therefore costs of current cold treatment protocols. Irradiation may al...

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Section: Combination With Natural Antimicrobialsmentioning

confidence: 99%

Combination irradiation treatments for food safety and phytosanitary uses

Follett¹

2015

Stewart Postharvest Review

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“…E. coli O157:H7 infections contribute significantly not only to the economic burden (http://www.producesafetyproject .org/admin/assets/files/Health-Related-Foodborne-Illness-Costs -Report.pdf-1.pdf) but also to the overall morbidity and mortality of food-borne illnesses (14,15). Cinnamaldehyde improves the safety of many perishable foods by inactivating E. coli O157:H7 and other food-borne pathogens (16)(17)(18)(19)(20)(21).…”

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confidence: 99%

Examination of the Genome-Wide Transcriptional Response of Escherichia coli O157:H7 to Cinnamaldehyde Exposure

Visvalingam

Hernandez-Doria

Holley

2013

Appl Environ Microbiol

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Cinnamaldehyde is a natural antimicrobial that has been found to be effective against many food-borne pathogens, including Escherichia coli O157:H7. Although its antimicrobial effects have been well investigated, limited information is available on its effects at the molecular level. Sublethal treatment at 200 mg/liter cinnamaldehyde inhibited growth of E. coli O157:H7 at 37°C and for <2 h caused cell elongation, but from 2 to 4 h growth resumed and cells reverted to normal length. To understand this transient behavior, genome-wide transcriptional analysis of E. coli O157:H7 was performed at 2 and 4 h of exposure to cinnamaldehyde in conjunction with reverse-phase high-performance liquid chromatography (RP-HPLC) analysis for cinnamaldehyde and other cinnamic compounds. Drastically different gene expression profiles were obtained at 2 and 4 h. RP-HPLC analysis showed that cinnamaldehyde was structurally stable for at least 2 h. At 2 h of exposure, cinnamaldehyde induced expression of many oxidative stress-related genes and repressed expression of DNA, protein, O-antigen, and fimbrial synthetic genes. At 4 h, many cinnamaldehyde-induced repressive effects on E. coli O157:H7 gene expression were reversed, and cells became more motile and grew at a slightly higher rate. Data indicated that by 4 h, E. coli O157:H7 was able to convert cinnamaldehyde into the less toxic cinnamic alcohol using dehydrogenase/reductase enzymes (YqhD and DkgA). This is the first study to characterize the ability of E. coli O157:H7 to convert cinnamaldehyde into cinnamic alcohol which, in turn, showed that the antimicrobial activity of cinnamaldehyde is mainly attributable to its carbonyl aldehyde group.

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“…In our study, the relative abundance of Bacillus on day 6 was significantly higher than that on day 0. In a previous study by Ayari et al [ 43 ], cooked meat was observed to be a favorable environment for the growth of bacteria, particularly Bacillus cereus. During cold storage, the five most abundant genera were Achromobacter, Escherichia-Shigella, Pseudomonas, norank-d-Bacteria, and Lactobacillus on day 0.…”

Section: Resultsmentioning

confidence: 99%

Changes in the Physicochemical Properties and Microbial Communities of Air-Fried Hairtail Fillets during Storage

Ding,

Liao,

Xia

et al. 2024

Foods

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This study assessed the physicochemical properties of air-fried hairtail fillets (190 °C, 24 min) under different storage temperatures (4, 25, and 35 °C). The findings revealed a gradual decline in sensory scores across all samples during storage, accompanied by a corresponding decrease in thiobarbituric acid reactive substances (TBARS) and total viable count over time. Lower storage temperatures exhibited an effective capacity to delay lipid oxidation and microbiological growth in air-fried hairtail fillets. Subsequently, alterations in the microbiota composition of air-fried hairtail fillets during cold storage were examined. Throughout the storage duration, Achromobacter, Escherichia-Shigella, and Pseudomonas emerged as the three dominant genera in the air-fried hairtail samples. Additionally, Pearson correlation analysis demonstrated that among the most prevalent microbial genera in air-fried hairtail samples, Achromobacter and Psychrobacter exhibited positive correlations with the L* value, a* value, and sensory scores. Conversely, they displayed negative correlations with pH, b* value, and TBARS. Notably, air-fried samples stored at 4 °C exhibited prolonged freshness compared with those stored at 25 °C and 35 °C, suggesting that 4 °C is an optimal storage temperature. This study offers valuable insights into alterations in the physicochemical properties and microbial distribution in air-fried hairtail fillets during storage, facilitating the improvement of meat quality by adjusting microbial communities in air-fried hairtail fillets.

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Radiosensitization of Bacillus cereus spores in minced meat treated with cinnamaldehyde

Cited by 19 publications

References 11 publications

Combination irradiation treatments for food safety and phytosanitary uses

Combination irradiation treatments for food safety and phytosanitary uses

Examination of the Genome-Wide Transcriptional Response of Escherichia coli O157:H7 to Cinnamaldehyde Exposure

Changes in the Physicochemical Properties and Microbial Communities of Air-Fried Hairtail Fillets during Storage

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