Thermal Decontamination Technologies for Microorganisms and Mycotoxins in Low-Moisture Foods

Deng, Li‐Zhen; Sutar, Parag Prakash; Mujumdar, Arun S.; Tao, Yang; Pan, Zhongli; Liu, Yanhong; Xiao, Hong‐Wei

doi:10.1146/annurev-food-062220-112934

Cited by 41 publications

(5 citation statements)

References 82 publications

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“…Together with Fusarium and Alternaria , these species are responsible for forming mycotoxins. These secondary metabolites can be present in food and represent a high risk for human health [ 89 ]. Some products with a short shelf life because of fungi spores can be treated with RF without altering the quality attributes but decreasing the spore count.…”

Section: Food Pasteurizationmentioning

confidence: 99%

Radio Frequency Treatment of Food: A Review on Pasteurization and Disinfestation

Bermúdez‐Aguirre¹,

Niemira²

2023

Foods

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Radio frequency (RF) is a novel technology with several food processing and preservation applications. It is based on the volumetric heating generated from the product’s dielectric properties. The dielectric properties of each material are unique and a function of several factors (i.e., temperature, moisture content). This review presents a list of dielectric properties of several foods and describes the use of RF as an innovative technology for the food industry. This paper includes several examples of pasteurization, fungi inactivation, and disinfestation in selected food products. The aim of this review is to present the potential applications of RF in pasteurization and disinfestation and research needs that should be addressed. RF has been successfully applied in the inactivation of pathogens such as Salmonella spp., Listeria monocytogenes, and Escherichia coli in low- and high-moisture food. The disinfestation of crops is possible using RF because of selective heating. This process inactivates the insects first because of the different dielectric properties between the pests and the food. The products’ final quality can be considerably better than conventional thermal processes. The processing time is reduced compared to traditional heating, and thermal damage to the food is minimized. The main drawback of the technology is the lack of uniform heating, mainly when the product is surrounded by a packaging material with different dielectric properties from the food.

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Section: Food Pasteurizationmentioning

confidence: 99%

Radio Frequency Treatment of Food: A Review on Pasteurization and Disinfestation

Bermúdez‐Aguirre¹,

Niemira²

2023

Foods

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“…Ozone treatment is promising as it has the ability to degrade mycotoxins via reacting with bonds in the structure of mycotoxins, such as the double bonds in aflatoxin B1. By-products may form in the process [62,63].…”

Section: Chemical Detoxification and Decontaminationmentioning

confidence: 99%

“…Thermal processes including extrusion heating, radiofrequency, microwave, infrared, steam, boiling, etc. have been applied as innovative methods of mycotoxin decontamination [63]. Heat treatments that make use of a combination of the temperature conditions and time might give the most significant approach to control mycotoxins, however, most mycotoxins have heat stability and require very high temperatures and prolonged durations of processing for destruction, which may not be achieved in conventional food processing [64,65] or destructive to the food constituents such as nutrients [63].…”

Section: Physical Detoxification and Decontaminationmentioning

confidence: 99%

“…have been applied as innovative methods of mycotoxin decontamination [63]. Heat treatments that make use of a combination of the temperature conditions and time might give the most significant approach to control mycotoxins, however, most mycotoxins have heat stability and require very high temperatures and prolonged durations of processing for destruction, which may not be achieved in conventional food processing [64,65] or destructive to the food constituents such as nutrients [63]. Non-thermal treatments like irradiation might be effective by partial lowering of mycotoxin levels, as the mycotoxins absorb energy of radiation and can be widely applied at industrial scale [62].…”

Section: Physical Detoxification and Decontaminationmentioning

confidence: 99%

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Fungal Growth and Mycotoxins Production: Types, Toxicities, Control Strategies, and Detoxification

Awuchi¹,

Ondari²,

Ifie³

et al. 2022

Fungal Reproduction and Growth

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Fungal growth and the production of mycotoxins are influenced by several factors. Environmental conditions such as temperature, water activity, and humidity affect mycotoxin production and fungal growth. Other factors such as pH, fungal strain, and substrate also play roles. Common mycotoxins include aflatoxins, fumonisins, trichothecenes, sterigmatocystin (STC), citrinin, ergot alkaloids, ochratoxins, zearalenones (ZEAs), patulin, deoxynivalenol (DON), Alternaria toxins, tremorgenic mycotoxins, fusarins, cyclochlorotine, sporidesmin, 3-nitropropionic acid, etc. These toxins cause many health conditions in animals and humans, including death. A comprehensive approach starting from the field before planting, continuing throughout the entire food chain is required to control mycotoxin contamination. Good practices, such as proper field practices before and after planting, good harvest practices and postharvest handling, and proper drying and storage measures, help reduce mycotoxin contamination. Several physical, biological, and chemical techniques have been applied to help reduce/eliminate mycotoxin contamination. Food processing also play slight role in mycotoxins removal.

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“…Efficient adaptation to osmotic stress has practical consequences as well. Fungi can contaminate foods and feeds or deteriorate art treasures or architectural materials, even if they have low water activity [5][6][7]. Opportunistic fungal pathogens can successfully adapt to the high osmolarity of lung mucus plugs in patients with cystic fibrosis, which can cause severe infections [8,9].…”

Section: Introductionmentioning

confidence: 99%

Aspergillus nidulans gfdB, Encoding the Hyperosmotic Stress Protein Glycerol-3-phosphate Dehydrogenase, Disrupts Osmoadaptation in Aspergillus wentii

Bodnár,

Antal,

de Vries

et al. 2024

JoF

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The genome of the osmophilic Aspergillus wentii, unlike that of the osmotolerant Aspergillus nidulans, contains only the gfdA, but not the gfdB, glycerol 3-phosphate dehydrogenase gene. Here, we studied transcriptomic changes of A. nidulans (reference strain and ΔgfdB gene deletion mutant) and A. wentii (reference strain and An-gfdB expressing mutant) elicited by high osmolarity. A. nidulans showed a canonic hyperosmotic stress response characterized by the upregulation of the trehalose and glycerol metabolism genes (including gfdB), as well as the genes of the high-osmolarity glycerol (HOG) map kinase pathway. The deletion of gfdB caused only negligible alterations in the transcriptome, suggesting that the glycerol metabolism was flexible enough to compensate for the missing GfdB activity in this species. A. wentii responded differently to increased osmolarity than did A. nidulans, e.g., the bulk upregulation of the glycerol and trehalose metabolism genes, along with the HOG pathway genes, was not detected. The expression of An-gfdB in A. wentii did not abolish osmophily, but it reduced growth and caused much bigger alterations in the transcriptome than did the missing gfdB gene in A. nidulans. Flexible glycerol metabolism and hence, two differently regulated gfd genes, may be more beneficial for osmotolerant (living under changing osmolarity) than for osmophilic (living under constantly high osmolarity) species.

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Thermal Decontamination Technologies for Microorganisms and Mycotoxins in Low-Moisture Foods

Cited by 41 publications

References 82 publications

Radio Frequency Treatment of Food: A Review on Pasteurization and Disinfestation

Radio Frequency Treatment of Food: A Review on Pasteurization and Disinfestation

Fungal Growth and Mycotoxins Production: Types, Toxicities, Control Strategies, and Detoxification

Aspergillus nidulans gfdB, Encoding the Hyperosmotic Stress Protein Glycerol-3-phosphate Dehydrogenase, Disrupts Osmoadaptation in Aspergillus wentii

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