Survival of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella spp. on Catfish Fillets Exposed to Microwave Heating in a Continuous Mode

Sheen, Shiowshuh; Huang, Lihan; Sommers, Christopher H.

doi:10.1111/j.1750-3841.2012.02817.x

Cited by 17 publications

(14 citation statements)

References 17 publications

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“…Covered (polyvinylidene) and uncovered samples that reached an internal temperature of 60 °C during cooking achieved 4 and 2 log reductions, respectively. In another study, L. monocytogenes (6 log CFU/g) spread on surfaces of catfish was suppressed by 4 to 5 log CFU within 2 min of MW‐heating at 1250 W (Sheen and others ). When the power was set at 70%, L. monocytogenes was completely eliminated.…”

Section: Physical Intervention Technologiesmentioning

confidence: 97%

“…Selective heating is based on the idea that, in food, microorganisms (solid) receive heat more effectively than does the surrounding medium (FDA ). Although generated heat is volumetrically distributed, the problem of uneven heating still remains and may lead to bacterial survival, particularly when cooking raw foods (Sheen and others ). Most of the studies using MW‐heating were performed on food ingredients other than fish products and catfish fillets were the only fish samples that have been used in monitoring the impact of MW‐heating on pathogens so far.…”

Section: Physical Intervention Technologiesmentioning

confidence: 99%

“…When the power was set at 70%, L. monocytogenes was completely eliminated. The major disadvantage of this method is that the temperature of heating reaches 90 °C and, therefore, degradation of texture becomes noticeable shortly after the start of the application (Sheen and others ) (Table ). As MW‐heating is gaining importance as an alternative antimicrobial treatment, more studies should be done on its application to ensure microbiological and sensory quality of fish products.…”

Section: Physical Intervention Technologiesmentioning

confidence: 99%

See 2 more Smart Citations

Listeria monocytogenes in Vacuum‐Packed Smoked Fish Products: Occurrence, Routes of Contamination, and Potential Intervention Measures

Tocmo

Krizman

Khoo

et al. 2014

Comp Rev Food Sci Food Safe

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The occurrence of Listeria monocytogenes in ready-to-eat (RTE) fish products is well documented and represents an important food safety concern. Contamination of this pathogen in vacuum-packed (VP) smoked fish products at levels greater than the RTE food limit (100 CFU/g) has been traced to factors such as poor sanitary practices, contaminated processing environments, and temperature abuse during prolonged storage in retail outlets. Intervention technologies including physical, biological, and chemical techniques have been studied to control transmission of L. monocytogenes to these products. High-pressure processing, irradiation, and pulsed UV-light treatment have shown promising results. Potential antilisterial effects of some sanitizers and combined chemical preservatives have also been demonstrated. Moreover, the concept of biopreservation, use of bioactive packaging, and a combination of different intervention technologies, as in the hurdle concept, are also under consideration. In this review, the prevalence, routes of contamination, and potential intervention technologies to control transmission of L. monocytogenes in VP smoked fish products are discussed.

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Section: Physical Intervention Technologiesmentioning

confidence: 97%

Section: Physical Intervention Technologiesmentioning

confidence: 99%

Section: Physical Intervention Technologiesmentioning

confidence: 99%

See 1 more Smart Citation

Listeria monocytogenes in Vacuum‐Packed Smoked Fish Products: Occurrence, Routes of Contamination, and Potential Intervention Measures

Tocmo

Krizman

Khoo

et al. 2014

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…To reduce risks of contamination, several non-thermal physical techniques of sanitation and disinfection to food surfaces have been proposed. Ultraviolet (UV) irradiation has been recognized as one of the most important technology with promising wide applications (Sheen et al, 2012;Karlsen et al, 2015;and Freitas et al, 2015). It was reported used in food for inactivating foodborne bacterial pathogens (Kim et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Effect of UV- C radiation on survival of Escherichia coli O157: H7 inoculated fish fillets from fresh water and marine sources

Ahmed¹,

Amin²

2019

Egypt. J. of Aquatic Biolo. and Fish.

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Radiation technique using UV-C was applied in this study on freshwater Nile tilapia fish (Oreochromis niloticus) and marine-water Japanese threadfin bream fish (Nemipterus japonicas) fillets injected by Escherichia coli strain O157:H7. Tilapia fish (average weight and length are 150 ± 10 g, 15 ± 5 cm, respectively) and threadfin bream (average weight and length are 120 ± 5 g and 15 ± 2 cm, respectively) were collected from fresh fish market at Suez, Egypt. Fish samples were filleted, injected with Escherichia coli strain O157:H7, and subjected to UV treatment (15W). Samples exposed to UV irradiation (monochromatic, 253.7 nm) at four different distances: 12, 24, 30 and 45 cm. Each UV-C radiation treatment was performed for 5, 10, 15, and 20 min. Maximum reduction in the total count of E. coli strain O157:H7 (1.82 logs CFU/g) was associated with threadfin bream marine fish samples treated at 45 cm for 20 min. While in tilapia samples, count of E. coli strain O157:H7 was reduced to 1.1 logs CFU/g when treated at 24 cm for 15 min. Therefore, this study recommends this simple method of radiation using UV-C as a successful technique to expand the safety of fish fillets from fresh water and marine sources.

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“…When a microwave with feedback power control was applied to inactivate cocktails of Listeria monocytogenes, E. coli O157:H7, and Salmonella spp., which were inoculated onto catfish fillets greater than 4 to 5 log colonyforming units, reductions were achieved within 2 min of 1250 W microwave heating (Sheen et al, 2012). On the other hand, microwave may also be a tool for the treatment of kitchen waste (Katschnig, 1991).…”

Section: Introductionmentioning

confidence: 99%

Microwave as an emerging technology for the treatment of biohazardous waste: A mini-review

Zimmermann¹

2017

Waste Manag Res

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Microwave is an emerging technology to treat biohazardous waste, including material from healthcare facilities. A screen of the peerreviewed literature shows that only limited information may be found in this area of work and, furthermore, analysis of the references reveals that sometimes not all necessary aspects for the appropriate use of the technology are considered. Very often conventional microwave technology is applied for the inactivation of pathogens, which might make sense for certain applications but, on the other hand, may lead to the misbelief that microwave systems cannot be used for the inactivation of a solid "dry" waste. However, conventional microwave units have no means to control the inactivation process, and especially moisture content. But there are a few sophisticated microwave technologies with appropriate measurements allowing a validated inactivation of biohazardous materials. These technologies are an effective tool for inactivation and some of them are commercially available. It must also be considered that the waste should be preferably inactivated either directly at the place where it is generated or biohazardous waste should be transported only in closed systems. Moreover, microwave technology presents a possibility to save energy costs in comparison to the more widely used autoclaves. This mini-review will discuss important aspects for the use of microwave technology for the treatment of biohazardous waste.

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Survival of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella spp. on Catfish Fillets Exposed to Microwave Heating in a Continuous Mode

Abstract: The results demonstrated in this report with the "smart" microwave oven design may enhance microwaveable food safety and quality, and therefore promote the microwaveable food business.

Cited by 17 publications

References 17 publications

Listeria monocytogenes in Vacuum‐Packed Smoked Fish Products: Occurrence, Routes of Contamination, and Potential Intervention Measures

Listeria monocytogenes in Vacuum‐Packed Smoked Fish Products: Occurrence, Routes of Contamination, and Potential Intervention Measures

Effect of UV- C radiation on survival of Escherichia coli O157: H7 inoculated fish fillets from fresh water and marine sources

Microwave as an emerging technology for the treatment of biohazardous waste: A mini-review

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