Food Science and Technology International最新文献_第4页

Antimicrobial effect of dried koruk (Vitis vinifera L.) pomace against food-borne pathogens inoculated in kofte. 烘干的 Koruk（葡萄干）果渣对接种在 Kofte 中的食源性病原体的抗菌效果。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-04-01 Epub Date: 2023-08-15 DOI: 10.1177/10820132231195142

Gulden Kilic, Berna Ozturk, Aysegul Kirmizigul Peker, Ilkin Yucel Sengun

{"title":"Antimicrobial effect of dried koruk (Vitis vinifera L.) pomace against food-borne pathogens inoculated in kofte.","authors":"Gulden Kilic, Berna Ozturk, Aysegul Kirmizigul Peker, Ilkin Yucel Sengun","doi":"10.1177/10820132231195142","DOIUrl":"10.1177/10820132231195142","url":null,"abstract":"This study aimed to investigate the antimicrobial effects of various concentrations of dried koruk pomace (1%, 1.5%, and 2%) used in kofte formulations. To detect the inactivation effect of dried koruk pomace on food-borne pathogens, kofte samples were separately inoculated with Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium at high and low levels. During the storage period, E. coli O157:H7, L. monocytogenes, and S. Typhimurium counts of the samples inoculated with high levels were decreased in the range of 1.1-1.3 log CFU/g, 0.1-0.2 log CFU/g and 1.1-1.2 log CFU/g, respectively. When low inoculum levels were used, E. coli O157:H7 and S. Typhimurium counts of the samples were reduced to an undetectable level at the beginning and after 2 months of storage, respectively. Although L. monocytogenes counts of the samples were reduced to an undetectable level immediately, the counts were increased during storage till the end of the fifth month. The results indicated that dried koruk pomace was more effective in eliminating E. coli O157:H7 and S. Typhimurium than L. monocytogenes inoculated in kofte. The results suggest that using dried koruk pomace in kofte formulations is an effective method to improve the safety of the products, especially when low levels of contamination occur.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"215-225"},"PeriodicalIF":1.8,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10007279","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antilisterial activity of cinnamon essential oil, pomegranate extract, or strawberry tree extract against Listeria monocytogenes in slices of dry-cured ham and pork loin. 肉桂精油、石榴提取物或草莓树提取物对干腌火腿片和猪里脊肉中李斯特菌的抗李斯特菌活性。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-04-01 Epub Date: 2023-07-27 DOI: 10.1177/10820132231190103

Luciana Ruschel Dos Santos, Alberto Alía, Irene Martin, Carla Patrícia Freitas, Laura Beatriz Rodrigues, Jucilene Sena Dos Santos, Karen Apellanis Borges, Thales Quedi Furian, Juan J Córdoba

{"title":"Antilisterial activity of cinnamon essential oil, pomegranate extract, or strawberry tree extract against Listeria monocytogenes in slices of dry-cured ham and pork loin.","authors":"Luciana Ruschel Dos Santos, Alberto Alía, Irene Martin, Carla Patrícia Freitas, Laura Beatriz Rodrigues, Jucilene Sena Dos Santos, Karen Apellanis Borges, Thales Quedi Furian, Juan J Córdoba","doi":"10.1177/10820132231190103","DOIUrl":"10.1177/10820132231190103","url":null,"abstract":"Owing to concerns about the antimicrobial resistance of agents that can prevent the growth of Listeria monocytogenes in meat, researchers have investigated natural preservatives with antilisterial effects. However, in vivo application of essential oils and plant extracts usually results in reduced antimicrobial activity in meat products when compared to in vitro studies. This study aimed to evaluate the in vivo antimicrobial activity of cinnamon essential oil, pomegranate, and strawberry tree extracts in slices of dry-cured ham and pork loin against L. monocytogenes. Fragments of sterile dry-cured ham were inoculated with 100 μL cinnamon oil 0.5%, pomegranate, or strawberry crude extract. After 10 min, 100 μL of L. monocytogenes serotype 4b (104 colony-forming unit [CFU]/mL) was inoculated, and samples were incubated at 7 °C for 7 d to simulate the processing and storage temperature conditions of dry-cured meat products. L. monocytogenes was detected and quantified. Only strawberry extract presented significant differences (P < 0.05) from the control; thus, it was selected for the assay with 2% and 4% salt-treated pork loin. The strawberry tree extract significantly (P < 0.05) reduced the growth of L. monocytogenes in dry-cured ham. However, it could not reduce L. monocytogenes growth in pork loin, regardless of the salt concentration. This is the first report on the antimicrobial effect of strawberry tree leaf extract against L. monocytogenes in dry-cured ham.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"183-189"},"PeriodicalIF":1.8,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10259378","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Ultrasonication and thermosonication applied in the processing of jalapeno pepper (Capsicum annuum var. annuum) sauce. 在墨西哥辣椒（Capsicum annuum var. annuum）酱加工中应用超声波和热超声波。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-04-01 Epub Date: 2023-08-08 DOI: 10.1177/10820132231193988

Carla A F Artilha-Mesquita, Ana P Stafussa, Letícia M Rodrigues, Evandro Silva, Eduardo J Pilau, Grasiele S Madrona

{"title":"Ultrasonication and thermosonication applied in the processing of jalapeno pepper (Capsicum annuum var. annuum) sauce.","authors":"Carla A F Artilha-Mesquita, Ana P Stafussa, Letícia M Rodrigues, Evandro Silva, Eduardo J Pilau, Grasiele S Madrona","doi":"10.1177/10820132231193988","DOIUrl":"10.1177/10820132231193988","url":null,"abstract":"Ultrasonication is one of the non-thermal physical methods that can be used on foods and when used in synergy with temperature (thermosonication), this technique proves to be more effective, thus reducing the duration and intensity of heat treatment and the consequent damage to the foods. This work aimed to use the technique of ultrasonication and thermosonication in the processing of jalapeno pepper sauces in comparison with pasteurization. Two types of sauces were produced, one with pre-cooking (a) and the other without cooking (b), and the influence of time and temperature was analyzed by applying ultrasonication and thermosonication. Times of 15 and 30 min and temperatures of 25 and 65 °C were used. Both treatments stood out for their effectiveness when compared to the traditional method (pasteurization 65 °C and 30 min). The results demonstrate that, in general, the sauces are good sources of phenolic compounds (141.83 ± 0.10 mg gallic acid equivalent/100 g), flavonoids (50.40 ± 0.30 mg quercetin equivalent/100 g) and carotenoids (2.39 ± 0.07 mg β-carotene/100 g). The sauces had an increase in carotenoids by about 25% (thermosonicated at 15 and 30 min and pre-cooked) and in antioxidant activity (ferric reducing antioxidant power) with about 12% and 13% (thermosonicated at 30 min with and without cooking, respectively) in relation to control (pasteurization). On comparing thermosonication with ultrasound process total phenolics had improved by around 14% and flavonoids by 55%. At the first time, capsantin, capsaicin, dihydrocapsaicin, and nordihydrocapsaicin were identified by ultra-high performance liquid chromatography-MS/MS (UHPLC-MS/MS). Finally, as both treatments demonstrate efficiency (thermosonication at 15 and 30 min), the use of 15 min is indicated as feasible by the reduced process time and in preventing the loss of bioactive compounds in the sauces when compared to the pasteurization treatment.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"197-207"},"PeriodicalIF":1.8,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10332267","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Functional properties and sensory profile of coffee prepared by different brewing methods. 不同冲泡方法制备的咖啡的功能特性和感官特征。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-04-01 Epub Date: 2023-10-06 DOI: 10.1177/10820132231205625

Jenny A Barrera López, María Hernández Carrión

{"title":"Functional properties and sensory profile of coffee prepared by different brewing methods.","authors":"Jenny A Barrera López, María Hernández Carrión","doi":"10.1177/10820132231205625","DOIUrl":"10.1177/10820132231205625","url":null,"abstract":"Coffee is one of the main sources of antioxidants in the diet of many countries. The purpose of this research was to assess the effect of different brewing methods, particle size, and coffee quality on the total phenolic content, antioxidant capacity (AC), and sensory profile of the beverage. The brewing methods yielded differences in taste with higher bitterness in immersion methods. However, the main factors that influenced coffee extraction and taste were particle size and coffee type. A finer particle size allowed for greater phenolic and caffeine (CA) extraction (2.82 mg GA/mL; 1.01 mg CA/mL), resulting in higher bitterness and astringency. Additionally, the type of coffee resulted in a higher CA content in commercial coffee (Specialty: 0.72 ± 0.10 mg CA/mL; Commercial: 1.13 ± 0.14 mg CA/mL). The results showed that using a ratio of 1:20 and 1:15 for commercial and specialty coffee, respectively, yielded differences in AC using the DPPH method (Specialty: 11.54 ± 1.12 µmol/mL; Commercial: 10.20 ± 1.88 µmol/mL) but not with the ABTS method (Specialty: 10.38 ± 1.23 µmol/mL; Commercial: 10.37 ± 1.13 µmol/mL). Similarly to the ABTS method, no differences in the total phenol content of the coffee cup were observed (Specialty: 2.52 ± 0.40 mg/mL; Commercial: 2.43 ± 0.28 mg/mL). Thus, the findings suggest that specialty coffee offers consumers a more balanced cup with less CA content. This allows for more coffee consumption without an excessive intake of CA. However, consumers can adjust the functionality, sensory profile, and CA content of a coffee cup by modifying the particle size and the brewing method used.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"248-260"},"PeriodicalIF":1.8,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41107169","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Shelf-life enhancement and microbial load reduction of fresh-cut apple using ascorbic acid and carboxymethyl cellulose coating combined with ultrasound treatment. 采用抗坏血酸和羧甲基纤维素涂层结合超声波处理提高鲜切苹果的保质期和降低微生物负荷。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-04-01 Epub Date: 2023-10-06 DOI: 10.1177/10820132231206415

Mahmoud Koushesh Saba, Hosain Darvishi, Lolav Zarei, Ommol Banin Sogvar

{"title":"Shelf-life enhancement and microbial load reduction of fresh-cut apple using ascorbic acid and carboxymethyl cellulose coating combined with ultrasound treatment.","authors":"Mahmoud Koushesh Saba, Hosain Darvishi, Lolav Zarei, Ommol Banin Sogvar","doi":"10.1177/10820132231206415","DOIUrl":"10.1177/10820132231206415","url":null,"abstract":"The shelf-life of fresh-cut apples is limited because of their high water loss, deterioration rate, and surface browning. In this research, the effects of ultrasonic, ultrasonic + carboxymethyl cellulose (CMC) 1% coatings, ultrasonic + ascorbic acid (AA) 2%, and combination of ultrasonic + AA 2% and CMC 1% on fresh-cut apples were studied. Physicochemical, antioxidant properties, and microbial stability of ready to eat treated fresh-cut apple was investigated during storage at 4 °C for 12 days. Results showed that the treated fresh-cut had less changes of L*, flesh firmness, soluble solid content, and titratable acidity than that of untreated. Vitamin C, total phenol, total flavonoid, antioxidant capacity, and superoxide dismutase activity were greater in treated fresh-cut apple than that of untreated ones. Ultrasonic application mostly declined polyphenol oxidase and peroxidase activity changes. The combined treatment of ultrasonic + AA 2% + CMC 1% had the greatest impact on reducing microbial load among the treatments. These results revealed that the simultaneous application of ultrasonic and AA followed by CMC coating might have the potential to be used in minimally processed industry.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"261-272"},"PeriodicalIF":1.8,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41121029","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Incorporating an upcycled orange fibre on flan formulation: Impact on sensory properties. 将一种可循环利用的橘子纤维加入弗兰片配方中：对感官特性的影响

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-04-01 Epub Date: 2023-08-10 DOI: 10.1177/10820132231193474

Claudia Perez-Pirotto, Isabel Hernando, Sonia Cozzano, Ana Curutchet, Patricia Arcia

引用次数: 0

Improved antioxidant properties of pork patties by replacing fat with resveratrol-loaded MP-CS complex stabilized pickering emulsion. 用负载 MP-CS 复合物的稳定腌制乳液取代脂肪，提高猪肉馅饼的抗氧化性能。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-04-01 Epub Date: 2023-08-18 DOI: 10.1177/10820132231196202

Mingru Wang, Lei Ma, Peng Xie, Cuiping Li, Xiaoxi Yang, Yumiao Lang

{"title":"Improved antioxidant properties of pork patties by replacing fat with resveratrol-loaded MP-CS complex stabilized pickering emulsion.","authors":"Mingru Wang, Lei Ma, Peng Xie, Cuiping Li, Xiaoxi Yang, Yumiao Lang","doi":"10.1177/10820132231196202","DOIUrl":"10.1177/10820132231196202","url":null,"abstract":"The characterization and antioxidant ability of Res-loaded MP-CS stabilized Pickering emulsion, and its effects of fat reduction (25%, 50%, 75%, and 100%) in meat patties on pH, color, texture, cooking yield and antioxidant activity were investigated. Fat substitute using emulsion had no significant effect on pH and cooking yield. The addition of emulsion increased L* value and reduced a* value. a* value of meat patties with resveratrol added were higher than those without resveratrol group. Hardness and chewiness of meat patties with 25% and 100% fat replacement was lower than 50% and 75% fat replacement. The addition of emulsion could improve the network structure of meat patties and enhance oxidative stability. Oxidative stability of meat patties was improved by Res-loaded MP-CS stabilized Pickering emulsion. The results showed that MP-CS stabilized Pickering emulsion had great potential to be used as fat substitute for developing low-fat meat products, and the addition of resveratrol can improve the antioxidant ability of substitute fat meat products.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"226-236"},"PeriodicalIF":1.8,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10021303","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of ozone treatment on microbial and quality alteration of onions during 2 months storage. 臭氧处理对贮藏两个月的洋葱微生物和质量变化的影响。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-04-01 Epub Date: 2023-08-14 DOI: 10.1177/10820132231194109

Budiyono Budiyono, Muhammad Nur, Suhartono Suhartono, Apoina Kartini, Fauzi Muh, Ade Ika Susan, Eva Sasmita

{"title":"Effect of ozone treatment on microbial and quality alteration of onions during 2 months storage.","authors":"Budiyono Budiyono, Muhammad Nur, Suhartono Suhartono, Apoina Kartini, Fauzi Muh, Ade Ika Susan, Eva Sasmita","doi":"10.1177/10820132231194109","DOIUrl":"10.1177/10820132231194109","url":null,"abstract":"Storing and preserving onion using pesticides is common in Brebes District. The study determined the use of ozone to reduce microorganisms and to maintain the onion quality during months of post-harvesting. There were three chambers with 2.5 m3 in size, and with a capacity of 20 kg onion used for this study. Each chamber received different treatment for 2 months; chamber I: no treatment; chamber II: pesticide; chamber III: ozone. The ozone treatment maintained better temperature and humidity for preservation. Ozone treatment was also observed to maintain low level of mass damage (1.8%) as compared to control and pesticide (6.5% and 2.4%). The protein, ash, fat and vit B1 of onions were remained high in ozone-treated chamber. Total Plate Count (CFU/mL) and the Mold Yeast Count (colonies/mL) decreased on day 30 and 60 after pesticides and ozone treatment. This study showed the importance of ozone treatment to maintain better quality of onion after months of storage as compared to pesticide treatment. Therefore, ozone can be a potential use to replace the pesticide for preservation at post-harvesting.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"190-196"},"PeriodicalIF":1.8,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9993233","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Aloe vera gel coating on organoleptic and nutritional quality of minimally processed carrot. 芦荟凝胶涂层对微量加工胡萝卜感官和营养质量的影响

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-04-01 Epub Date: 2023-09-08 DOI: 10.1177/10820132231199509

Adrián Leon, Verónica Logegaray, Victoria Casajús, Mauro Perini, Antonella Barriga Lourenco, Corel Salinas, Andrea Reyes Jara, Pedro Civello, Mirta Galelli, Gustavo Martínez, Alejandra Picallo, Diana Frezza

{"title":"Effect of Aloe vera gel coating on organoleptic and nutritional quality of minimally processed carrot.","authors":"Adrián Leon, Verónica Logegaray, Victoria Casajús, Mauro Perini, Antonella Barriga Lourenco, Corel Salinas, Andrea Reyes Jara, Pedro Civello, Mirta Galelli, Gustavo Martínez, Alejandra Picallo, Diana Frezza","doi":"10.1177/10820132231199509","DOIUrl":"10.1177/10820132231199509","url":null,"abstract":"Demand for fresh vegetables has led to development studies in postharvest area mainly focused on minimizing and look for alternatives to chemical additives for food preservation. The use of natural derived edible coatings emerges as a promising alternative for maintaining quality of vegetables. The objective of this study was to evaluate the effect of Aloe vera gel in minimally processed carrot during postharvest storage. Samples with different degrees of processing were immersed in Aloe vera gel, packaged polyolefin bags, and stored in refrigerated chambers at 5 °C for 12 days. Different organoleptic and quality parameters were evaluated. In general, the samples treated with Aloe vera gel showed less quality loss and a lower increment in the bleaching index. Moreover, sensory analysis allowed to establish that carrots processed in slices and shredded and coated with the gel had a more flavorful taste and higher moisture content. Aloe vera treatment did not influence the microbiological growth of bacteria and fungi during storage. Regarding nutritional quality, the treated samples showed a higher accumulation or lower degradation of phenols, flavonoids, and carotenoids, probably generating in this way, a higher antioxidant capacity in these samples. Finally, Aloe vera gel treatment did not influence sugar dynamics in any of the samples. It can be concluded that the treatment with Aloe vera gel allows maintaining a better organoleptic and nutritional quality of carrots with different degrees of processing during refrigerated storage.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"237-247"},"PeriodicalIF":1.8,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10180096","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Electrochemically activated water reduces contamination by Salmonella Heidelberg in chicken breasts. 电化学活化水可减少鸡胸肉中海德堡沙门氏菌的污染。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-03-20 DOI: 10.1177/10820132251328795

Daiane Elisa Wilsmann, Thales Quedi Furian, Daiane Carvalho, Aline Brackmann, Karen Apellanis Borges, Abrahão Carvalho Martins, Daniela Tonini da Rocha, Hamilton Luiz de Souza Moraes, Vladimir Pinheiro do Nascimento

{"title":"Electrochemically activated water reduces contamination by Salmonella Heidelberg in chicken breasts.","authors":"Daiane Elisa Wilsmann, Thales Quedi Furian, Daiane Carvalho, Aline Brackmann, Karen Apellanis Borges, Abrahão Carvalho Martins, Daniela Tonini da Rocha, Hamilton Luiz de Souza Moraes, Vladimir Pinheiro do Nascimento","doi":"10.1177/10820132251328795","DOIUrl":"https://doi.org/10.1177/10820132251328795","url":null,"abstract":"Salmonella spp. are one of the most common causes of foodborne disease outbreaks worldwide. Disinfectants are widely used in the food industry to reduce pathogen contamination, but the increase in antimicrobial resistance has reinforced the global need for effective and environmentally friendly alternatives. In addition, Salmonella Heidelberg, an emergent serotype, has been described as highly persistent in facilities of poultry production chain. In this context, the present study aimed to evaluate the action of electrochemically activated water (ECAW), a biocide produced from water, salt, and electricity, against aerobic bacteria, including S. Heidelberg, experimentally inoculated in chicken breasts. Chicken breasts fragments (2 g) were inoculated by immersion in the bacterial inoculum solution and then were left in a petri dish for 10 min to allow microbial attachment. Fragments were treated by immersion in ECAW (treated group) or 0.1% sterile peptone water solution (control group) at 25 °C for 10 min. After, chicken breasts slices were transferred to sterile tubes and were incubated at 7 °C and at three contact times of 5, 30, and 60 min to simulate chiller environment. The average reduction was 1.07 log10 CFU/g after treatment, and the bacterial counts decreased significantly (p < 0.05) with increasing contact time. These results demonstrate the potential use of this technology in chicken slaughter plants.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251328795"},"PeriodicalIF":1.8,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143669277","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0