Ultrasonic decontamination in smoked salmon experimentally contaminated with Listeria monocytogenes: Preliminary results

Pennisi, L.; Clerico, Daniele Di; Costantini, Luigi; Festino, Anna Rita; Vergara, Alberto

doi:10.4081/ijfs.2020.8398

Cited by 5 publications

(3 citation statements)

References 26 publications

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“…After 24 hours, there was a better efficacy in the other treatments analyzed. Indeed, thermosonication technology causes wall damage to the bacterial cell, and after 24 hours, there was more sensible data than after treatments (Baumann et al 2005;Pennisi et al, 2020). Luo et al (2022) studied ultrasound-resistant Salmonella and noticed that key enzymes of the tricarboxylic acid cycle were significantly downregulated, which led to a reduced adenosine triphosphate (ATP) content, although ATPase activity was augmented.…”

Section: Resultsmentioning

confidence: 99%

Low-frequency focused thermosonication for Salmonella typhimurium inactivation: an in vitro study

Lauteri,

Pennisi,

Di Clerico

et al. 2024

Ital J Food Safety

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Customer requests are addressed to safe products that best express their characteristics of "naturalness" and "freshness" for the entire shelf life; therefore, scientific research has been exploring the use of "non-thermal technologies". Thermosonication using low-frequency focused ultrasound determines bacterial inactivation through the phenomenon of "cavitation", guaranteeing high-quality standards of safety, nutrition, and freshness of the products. The present work aims to evaluate the effectiveness of inactivation of Salmonella typhimurium in culture broth by low-frequency focused thermosonication with two different operational parameters: sublethal temperature (40°C, 50°C) and treatment time (5, 10, and 15 minutes). Treatment determined a bacterial load reduction compared to the negative control (untreated inoculum), which was statistically significant at the T-test (p<0.05). Average decreases of 1.5 log and 3.5 CFU/mL were observed, respectively, after treatment and after 24 hours of storage at +4°C. Treatment at 50°C for 15 minutes was the most effective (average value: 3.06 log CFU/mL; minimum value: 2.13 log CFU/mL; maximum value: 4.59 log CFU/mL). However, strains have shown markable variability: one of them even showed an increase in the microbial load 24 hours after treatment at 40°C for 5 minutes (-0.20 log CFU/mL); however, the same treatment showed a reduction of bacterial charge in all the other strains (average value: 1.05 log CFU/mL; minimum value: -0.20 log CFU/mL; maximum value: 2.28 log CFU/mL). The study poses numerous perspectives on the use of low-frequency focused thermosonication treatment in the food industry as a sustainable and safe alternative to classic thermal treatments.

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Section: Resultsmentioning

confidence: 99%

Low-frequency focused thermosonication for Salmonella typhimurium inactivation: an in vitro study

Lauteri,

Pennisi,

Di Clerico

et al. 2024

Ital J Food Safety

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“…It is important to observe that the same matrix, such as salmon treated by ultrasound and temperature, presented a different response in terms of microbial inactivation if it was raw or smoked. Ultrasound application showed greater effectiveness in ATCC (ATCC LM 19114, ATCC LM 15313, ATCC LM 19111, ATCC LM 7644, ATCC BAA 679, ATCC BAA 839, ATCC 13932, ATCC 19112) strains than wild ones (food origin) [ 103 , 104 , 105 ].…”

Section: Listeria Sppmentioning

confidence: 99%

Ultrasound Technology as Inactivation Method for Foodborne Pathogens: A Review

Lauteri

Ferri

Piccinini

et al. 2023

Foods

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An efficient microbiological decontamination protocol is required to guarantee safe food products for the final consumer to avoid foodborne illnesses. Ultrasound and non-thermal technology combinations represent innovative methods adopted by the food industry for food preservation and safety. Ultrasound power is commonly used with a frequency between 20 and 100 kHz to obtain an “exploit cavitation effect”. Microbial inactivation via ultrasound derives from cell wall damage, the oxidation of intracellular amino acids and DNA changing material. As an inactivation method, it is evaluated alone and combined with other non-thermal technologies. The evidence shows that ultrasound is an important green technology that has a good decontamination effect and can improve the shelf-life of products. This review aims to describe the applicability of ultrasound in the food industry focusing on microbiological decontamination, reducing bacterial alterations caused by food spoilage strains and relative foodborne intoxication/infection.

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“…tends to be more resistant to high salt concentrations and ultrasound treatments than Gram-negative bacteria are; as observed by Faleiro et al [54], this organism could survive in a cheese brining system with a salt concentration up to 10%. Therefore, its persistency even under ultrasound treatment is not surprising; in order to be inactivated, it may require additional stressors such as temperature (e.g., thermo-sonication) or addition of antimicrobials [55][56][57].…”

Section: Principal Component Analysismentioning

confidence: 99%

Ultrasound for Meat Processing: Effects of Salt Reduction and Storage on Meat Quality Parameters

et al. 2020

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Meat samples (Longissimus dorsi) were processed using an ultrasonic (US) probe system (20 kHz) and a US bath (33 kHz), in brine solutions of 15% NaCl or NaCl/KCl. Selected quality parameters, namely hardness (Warner–Bratzler shear force, WBSF), secondary lipid oxidation products (thiobarbituric acid reactive substances, TBARs) and total colour difference (TCD) were analysed at day 0 and day 60. Inoculated E. coli and L. innocua cells, total viable counts and lactic acid bacteria were also monitored for 60 days on meat stored at 4 and 10 °C. US brining could achieve a 25% sodium reduction in a shorter processing time. No changes were observed for WBSF and TBARs values; noticeable colour differences (ΔΕ > 5) were measured in US-treated samples at the end of storage. Whilst no differences were observed in the levels of inoculated and spoilage bacteria on the meat surface, a significant reduction in E. coli in the brine subjected to US treatment indicates the potential of US as a hurdle technology to prevent cross contamination during meat processing. These results suggest that US processing, in combination with KCl, could assist current sodium reduction strategies improving processing time. In addition, the potential effects for decontamination of brining tanks increasing the shelf-life of the brine and preventing processing losses are highlighted.

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Ultrasonic decontamination in smoked salmon experimentally contaminated with Listeria monocytogenes: Preliminary results

Cited by 5 publications

References 26 publications

Low-frequency focused thermosonication for <i>Salmonella typhimurium</i> inactivation: an <i>in vitro</i> study

Low-frequency focused thermosonication for <i>Salmonella typhimurium</i> inactivation: an <i>in vitro</i> study

Ultrasound Technology as Inactivation Method for Foodborne Pathogens: A Review

Ultrasound for Meat Processing: Effects of Salt Reduction and Storage on Meat Quality Parameters

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