Survival of pathogenic enterohemorrhagic Escherichia coli (EHEC) and control with calcium oxide in frozen meat products

Ro, Eun Young; Ko, Young Mi; Yoon, Ki Sun

doi:10.1016/j.fm.2015.02.010

Cited by 31 publications

(17 citation statements)

References 41 publications

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“…Ro et al state that the biocidal effect may be due to alkalinity, with the hydration of CaO as one of the basic antibacterial mechanisms. Besides this, they found that the bactericidal activity of CaO powder was greater than that of NaOH solution at the same pH, and therefore the antibacterial mechanism of CaO is not only due to alkalinity, but also to the action of activated oxygen generated from CaO [ 16 ]. Other authors explained that antimicrobial activity could be associated with the generation of reactive oxygen species (ROS) on the surface, such as the generation of superoxide anion on the surface of these particles [ 58 , 59 ].…”

Section: Discussionmentioning

confidence: 99%

“…CaO nanoparticles can eliminate 99% of pathogens such as Escherichia coli when they are exposed to 0.05% of these particles [ 15 ]. They presented bactericidal action against Salmonella typhimurium , Staphylococcus aureus , and Bacillus subtilis [ 15 , 16 , 17 ]. Moreover, unlike TiO 2 and ZnO nanoparticles, which require UV illumination to cause significant antibacterial activity, CaO nanoparticles did not require any external stimulus such as a light source to show antibacterial and antifungal effects [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

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Mechanical and Antimicrobial Polyethylene Composites with CaO Nanoparticles

et al. 2020

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Low-density polyethylene composites containing different sizes of calcium oxide (CaO) nanoparticles were obtained by melt mixing. The CaO nanoparticles were synthesized by either the sol-gel or sonication methods, obtaining two different sizes: ca. 55 nm and 25 nm. These nanoparticles were used either as-synthesized or were modified organically on the surface with oleic acid (Mod-CaO), at concentrations of 3, 5, and 10 wt% in the polymer. The Mod-CaO nanoparticles of 25 nm can act as nucleating agents, increasing the polymer’s crystallinity. The Young’s Modulus increased with the Mod-CaO nanoparticles, rendering higher reinforcement effects with an increase as high as 36%. The reduction in Escherichia coli bacteria in the nanocomposites increased with the amount of CaO nanoparticles, the size reduction, and the surface modification. The highest antimicrobial behavior was found in the composites with a Mod-CaO of 25 nm, presenting a reduction of 99.99%. This strong antimicrobial effect can be associated with the release of the Ca2+ from the composites, as studied for the composite with 10 wt% nanoparticles. The ion release was dependent on the size of the nanoparticles and their surface modification. These findings show that CaO nanoparticles are an excellent alternative as an antimicrobial filler in polymer nanocomposites to be applied for food packaging or medical devices.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Mechanical and Antimicrobial Polyethylene Composites with CaO Nanoparticles

et al. 2020

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“…Specifically, CaO appeared to cause immediate and widespread change in cell morphology after its addition. Ro et al 2015 also reported that most of the cells exposed to CaO died or lost their cellular integrity and membranes. The effect of the alkalinity caused by the hydration of CaO is regarded as a main factor behind lowering the antimicrobial activity of HSSP.…”

Section: Inhibition Of the Scale Generation In Hssp Slurrymentioning

confidence: 96%

Sorbitol Minimizes Calcium Carbonate Scale Generation While Maintaining the Disinfection Effect of Heated Scallop-Shell Powder for Fresh Produce

et al. 2018

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Scallop shells subjected to heat treatment exhibit antimicrobial activity, and heated scallopshell powder HSSP has recently been reported to be effective for disinfecting food. However, because the main component of these shells is calcium oxide, there is a problem that scales of calcium carbonate CaCO 3 become established on the surface of equipment used for food processing. In this study, we thus investigated whether the addition of sugar to HSSP slurry suppressed CaCO 3 scale generation and whether the sugar-supplemented HSSP could be applied to the disinfection and preservation of fresh lettuce. The results showed that glucose, sucrose, and sorbitol could suppress the scale generation in HSSP slurry. However, glucose and sucrose decreased the antibacterial activity of HSSP. Since the addition of sorbitol did not affect the antibacterial activity of HSSP slurry, it was used for subsequent experiments because of its low bioavailability. Sorbitol effectively suppressed scale formation by dissolving it before the addition of HSSP. The disinfection and preservative effects of sorbitol-supplemented HSSP S-HSSP treatment on lettuce did not decrease compared with those upon HSSP treatment and were almost equal to or higher than those of sodium hypochlorite treatment at 200 mg/l. The addition of sorbitol solved the major problem of scale generation by HSSP containing CaO, which contributes to expansion of usage of heated shell powder, such as HSSP, in food processing.

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“…Doyle and Schoeni (1984) demonstrated that E. coli O157:H7 strain 932 can survive for 9 months in frozen ground beef patties with little decline in population. A recent study has shown that enterohemorrhagic E. coli (EHEC) can survive in frozen meat products without a significant decline in the population, even after 180 days of frozen storage (Ro et al 2015). Therefore, in this study, the effect of CDPJ on inactivation of experimentally inoculated foodborne bacterial pathogens, E. coli O157:H7 and L. monocytogenes, onto pork was investigated.…”

Section: Introductionmentioning

confidence: 99%

Corona discharge plasma jet for inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on inoculated pork and its impact on meat quality attributes

2015

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Corona discharge plasma jet (CDPJ) was used for inactivation of Escherichia coli O157:H7 and Listeria monocytogenes inoculated experimentally onto the surfaces of fresh and frozen pork. CDPJ was generated with an output voltage of 20 kV direct current and a frequency of 58 kHz. Optimal inactivation was found with plasma created at a current of 1.5 A, and at a span length of 25 mm between the plasma electrode tip and the sample. Following CDPJ treatment (0-120 s) of pork samples, reductions in E. coli O157:H7 and L. monocytogenes were 1.5 log and >1.0 log units, respectively. The inactivation pattern fitted well to the Singh-Heldman model or pseudo-first-order kinetics. Compared to untreated pork, with the exception of color and appearance, no statistically significant (P > 0.05) changes were observed in volatile basic nitrogen, peroxide value, or 2-thiobarbituric acid reactive substances of CDPJ-treated pork. Furthermore, CDPJ treatment had no significant impact on the sensory characteristics of frozen pork although there was some effect on unfrozen pork.

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Survival of pathogenic enterohemorrhagic Escherichia coli (EHEC) and control with calcium oxide in frozen meat products

Cited by 31 publications

References 41 publications

Mechanical and Antimicrobial Polyethylene Composites with CaO Nanoparticles

Mechanical and Antimicrobial Polyethylene Composites with CaO Nanoparticles

Sorbitol Minimizes Calcium Carbonate Scale Generation While Maintaining the Disinfection Effect of Heated Scallop-Shell Powder for Fresh Produce

Corona discharge plasma jet for inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on inoculated pork and its impact on meat quality attributes

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