Impacts of feed gases for micro-nano bubble water treatments: Antimicrobial efficacy against Escherichia coli and Staphylococcus aureus on ‘Fan Retief’ guava fruit

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-05-20 DOI:10.1007/s10068-025-01897-w

Harold K. Malahlela, Zinash A. Belay, Rebogile R. Mphahlele, Lize Engelbrecht, Janica C. Theron, Oluwafemi J. Caleb

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引用次数: 0

Abstract

Microbes on fresh produce are often controlled by chlorine-based sanitizers, due to there is growing demand for safe alternatives. This work investigated effects of micro-nano bubble (MNB) water generated using air, oxygen (O₂), or ozone (O₃) against bacteria contaminants encountered along the fresh produce value chain. Escherichia coli (ATCC 25922) and Staphylococcus aureus (ATCC 25923) broth were treated with distilled water (DW), sodium hypochlorite (NaOCl, 200 mg/L, 5 min), air-MNB, O₂-MNB, and O₃-MNB for 30- and 60-min. Scanning-transmission electron microscopy confirmed that the bacterial survival population was reduced via various types of cell damage under O₃-MNB. S. aureus was more resistant than E. coli to the MNB treatments. This could be due to the thicker layer of peptidoglycan surrounding the cell membrane protecting against oxidative species. On guava fruits, O₃-MNB-60 min lowered E. coli counts immediately after treatment (p < 0.05). MNB water offers a new paradigm for fruit decontamination.

查看原文本刊更多论文

原料气对微纳气泡水处理的影响：对“Fan Retief”番石榴果的大肠杆菌和金黄色葡萄球菌的抗菌效果。

摘要：由于对安全替代品的需求日益增长，新鲜农产品上的微生物通常由含氯消毒剂控制。本研究研究了利用空气、氧气（O2）或臭氧（O3）产生的微纳气泡（MNB）水对新鲜农产品价值链中遇到的细菌污染物的影响。用蒸馏水（DW）、次氯酸钠（NaOCl, 200 mg/L, 5 min）、空气- mnb、O2-MNB和O3-MNB分别处理大肠杆菌（ATCC 25922）和金黄色葡萄球菌（ATCC 25923）肉汤30和60 min。扫描透射电镜证实，在O3-MNB作用下，细菌存活数量通过不同类型的细胞损伤而减少。金黄色葡萄球菌比大肠杆菌对MNB的耐药性更强。这可能是由于细胞膜周围较厚的肽聚糖层保护免受氧化物质的侵害。在番石榴果实上，O3-MNB-60 min在处理后立即降低了大肠杆菌计数(p图形摘要：补充信息：在线版本包含补充资料，可在10.1007/s10068-025-01897-w获得。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.