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Ultrasound-assisted chlorogenic acid-grafted chitosan soaking of sea bass (Lateolabrax japonicus) fillets to reduce protein oxidation and maintain gel properties 超声波辅助绿原酸接枝壳聚糖浸泡鲈鱼片，减少蛋白质氧化并保持凝胶特性
IF 2.4 4区 农林科学
Journal of Food Safety Pub Date : 2023-11-27 DOI: 10.1111/jfs.13095
Xin Yang, Weiqing Lan, Xiaohong Sun
{"title":"Ultrasound-assisted chlorogenic acid-grafted chitosan soaking of sea bass (Lateolabrax japonicus) fillets to reduce protein oxidation and maintain gel properties","authors":"Xin Yang,&nbsp;Weiqing Lan,&nbsp;Xiaohong Sun","doi":"10.1111/jfs.13095","DOIUrl":"https://doi.org/10.1111/jfs.13095","url":null,"abstract":"<p>The perishability of aquatic products is a challenge for the processing of aquatic products, so it is better to choose suitable preservatives to prevent the degradation of proteins and the fission of their gel properties. Thus, this study investigated the effects of ultrasound-assisted chlorogenic acid grafted chitosan (GUA) soaking of sea bass (<i>Lateolabrax japonicus</i>) fillets on protein oxidation and gelation properties. The results showed that GUA could reduce the formation of protein carbonyls and maintain Ca<sup>2+</sup>-ATPase activity. Intrinsic fluorescence intensity (IFI) and SDS-PAGE results demonstrated that GUA stabilized the tertiary structure of protein and inhibited protein degradation. Interestingly, ultrasound attenuated the protein aggregation induced by the use of chitosan-grafted-chlorogenic acid (CS-g-CA), which has good particle size during storage. Meanwhile, GUA treatment endowed the gel with a dense network microstructure, increased water holding capacity (WHC), reduced water mobility, and improved MP gel color as well as textural properties.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"43 6","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138564878","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
Role of Bacillus cereus biofilm formation behavior in virulence and pathogenic characteristics 蜡样芽孢杆菌生物膜形成行为在毒力和致病特性中的作用
IF 2.4 4区 农林科学
Journal of Food Safety Pub Date : 2023-10-25 DOI: 10.1111/jfs.13088
Eun-Ji Park, Mohammad Shakhawat Hussain, Fazle Elahi, Arzina Hossain, Deog Hwan Oh
{"title":"Role of Bacillus cereus biofilm formation behavior in virulence and pathogenic characteristics","authors":"Eun-Ji Park,&nbsp;Mohammad Shakhawat Hussain,&nbsp;Fazle Elahi,&nbsp;Arzina Hossain,&nbsp;Deog Hwan Oh","doi":"10.1111/jfs.13088","DOIUrl":"10.1111/jfs.13088","url":null,"abstract":"<p>This study aimed to examine the potential link between <i>Bacillus cereus</i> biofilm formation, virulence, and pathogenicity. The biofilm formation abilities of nine <i>B. cereus</i> strains isolated from food and two reference strains (ATCC 10876 and ATCC 25621) were measured using a crystal violet assay. Among the tested strains, three strains (GIHE 617-5, GIHE 86-09, and GIHE 728-17) and both reference strains were capable of biofilm formation. A positive correlation was obtained for higher cell surface hydrophobicity and increased biofilm formation. In contrast, HPLC analysis for elevated autoinducer-2 (Al-2) production revealed a negative impact on biofilm formation. PCR data indicated that all tested strains were capable of producing common <i>B. cereus</i> enterotoxins, including Hbl—A, C, and D, CytK, Nhe—B and C, EntFM, and BceT, but were negative for production of the emetic toxin cereulide and the pore-forming toxin Hly II. Meanwhile, RT-PCR data revealed a close correlation between high biofilm formation and the upregulation of several tested virulence genes for selected strains. However, elevated upregulation of virulence genes was not consistent in all of the higher biofilm-forming strains. Cytotoxicity analysis revealed higher virulence characteristics compared to those of low biofilm-forming strains.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"43 6","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135169249","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
Study on the current status of exposure to pathogenic microorganisms and consumers' interest in milk tea 病原微生物接触现状及消费者对奶茶兴趣的研究
IF 2.4 4区 农林科学
Journal of Food Safety Pub Date : 2023-09-25 DOI: 10.1111/jfs.13093
Thanh Tran, Nhut Thanh Nguyen, Tu Nguyen Thi Thanh, Hoang Cam Tu Tran, Tran Thi Bich Phuong, Do Vinh Duong, Sreejita Banerjee, Loc Huu Ho
{"title":"Study on the current status of exposure to pathogenic microorganisms and consumers' interest in milk tea","authors":"Thanh Tran,&nbsp;Nhut Thanh Nguyen,&nbsp;Tu Nguyen Thi Thanh,&nbsp;Hoang Cam Tu Tran,&nbsp;Tran Thi Bich Phuong,&nbsp;Do Vinh Duong,&nbsp;Sreejita Banerjee,&nbsp;Loc Huu Ho","doi":"10.1111/jfs.13093","DOIUrl":"10.1111/jfs.13093","url":null,"abstract":"<p>The assurance of food safety is paramount, especially concerning ready-to-drink products like milk tea. This research sought to gauge the safety perceptions of both student and office worker demographics towards this beverage using a combination of direct and online surveys. The data reveals that 84.6% of respondents express significant concerns about hygiene and safety standards within milk tea consumption. A substantial portion of these consumers indicates a willingness to expend between 2-4 USD per serving. Alarmingly, analyses of several popular milk tea brands have identified considerable concentrations of pathogenic microorganisms: Coliform counts were observed at 10<sup>8</sup>, <i>E. Coli</i> at 10<sup>10</sup>, Pseudomonas at 10<sup>8</sup>, and Salmonella at 10<sup>4</sup> (CFU/mL). A primary suspected avenue of this microbiological contamination appears to be ice, which exhibits levels exceeding nationally stipulated safety thresholds.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"43 6","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135771139","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
Evaluation of low-energy x-rays as an alternative to chlorine washing to control internalized foodborne pathogens in lettuce 评估用低能量 X 射线替代氯清洗来控制莴苣中的内源性食源性病原体
IF 2.4 4区 农林科学
Journal of Food Safety Pub Date : 2023-09-24 DOI: 10.1111/jfs.13094
Da-Young Jee, Seung-Yeon Cha, Jae-Won Ha
{"title":"Evaluation of low-energy x-rays as an alternative to chlorine washing to control internalized foodborne pathogens in lettuce","authors":"Da-Young Jee,&nbsp;Seung-Yeon Cha,&nbsp;Jae-Won Ha","doi":"10.1111/jfs.13094","DOIUrl":"10.1111/jfs.13094","url":null,"abstract":"<p>Low-energy X-rays can be used to reduce the number of pathogenic microorganisms in fresh produce, but the efficacy of this process against internalized bacteria in leafy greens has not yet been reported. The leaves of iceberg lettuce were cut into pieces and subjected to vacuum perfusion to force the foodborne pathogen cells into the intercellular spaces within the leaves. Sodium hypochlorite (200–400 ppm) washes were not effective in inactivating internalized bacterial cells from lettuce leaves. In contrast, treatment with 1.5 kGy low-energy X-rays reduced Escherichia coli O157: H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes levels by 6.89, 4.48, and 3.22 log CFU/g, respectively. Additionally, the maximum dose of X-rays did not adversely affect the color or texture of lettuce. These results suggest that low-energy X-ray treatment can be used to control internalized and surface-adhering pathogens in leafy vegetables without affecting product quality.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"43 6","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135926163","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
Phagomagnetic separation in combination with real-time PCR assay for detection of Salmonella Enteritidis and Typhimurium in dairy products 结合实时 PCR 检测乳制品中的肠炎沙门氏菌和鼠伤寒沙门氏菌的噬磁分离法
IF 2.4 4区 农林科学
Journal of Food Safety Pub Date : 2023-09-24 DOI: 10.1111/jfs.13091
Yifeng Ding, Zhiwei Li, Chenxi Huang, Yiming Zhang, Jia Wang, Xiaohong Wang
{"title":"Phagomagnetic separation in combination with real-time PCR assay for detection of Salmonella Enteritidis and Typhimurium in dairy products","authors":"Yifeng Ding,&nbsp;Zhiwei Li,&nbsp;Chenxi Huang,&nbsp;Yiming Zhang,&nbsp;Jia Wang,&nbsp;Xiaohong Wang","doi":"10.1111/jfs.13091","DOIUrl":"10.1111/jfs.13091","url":null,"abstract":"<p><i>Salmonella</i> Enteritidis (SE) and <i>Salmonella</i> Typhimurium (ST) are the most commonly reported serotypes detected for the occurrence of Salmonellosis through foodborne transmission in recent years. In this study, a phagomagnetic separation in combination with qPCR (PhMS-qPCR) based on phage T102 as a recognition element was developed for rapid enrichment and detection of <i>Salmonella</i> in dairy products. Phage T102 was coated onto magnetic beads for capturing <i>Salmonella</i> from samples through magnetic separation, with a capture efficiency of ~90% demonstrated. During the subsequent qPCR process, captured <i>Salmonella</i> was identified by detecting the <i>OmpC gene</i>, and specific <i>sdf</i> and STM4495 genes to further distinguish the serotypes of <i>Salmonella</i> Enteritidis (SE) and <i>Salmonella</i> Typhimurium (ST), respectively. The whole procedure can be performed in 2.5 h with a low detection limit of 10 CFU/mL in PBS. Subsequently, this detection strategy was successfully applied for the detection of <i>Salmonella</i> and serotype identification in spiked milk samples. This cell separation and detection system offers a promising alternative for rapid and accurate detection of <i>Salmonella</i> or <i>Salmonella</i> spp.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"43 6","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135926186","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
Cooked rice safety: A review of status and potential of radiative pasteurization 熟米饭的安全性：辐射巴氏杀菌法的现状和潜力综述
IF 2.4 4区 农林科学
Journal of Food Safety Pub Date : 2023-09-24 DOI: 10.1111/jfs.13090
Evans Ameyaw Owusu, Kaushik Luthra, Rebecca Bruce, Griffiths Atungulu
{"title":"Cooked rice safety: A review of status and potential of radiative pasteurization","authors":"Evans Ameyaw Owusu,&nbsp;Kaushik Luthra,&nbsp;Rebecca Bruce,&nbsp;Griffiths Atungulu","doi":"10.1111/jfs.13090","DOIUrl":"10.1111/jfs.13090","url":null,"abstract":"<p>Microbial contamination in cooked rice-based foods poses a global concern due to rice's widespread consumption. This review aims to consolidate information on harmful microorganisms associated with such foods from various countries and their adverse effects on consumers. Additionally, it explores the reported causes of microbial contamination in cooked rice-based dishes and proposes an intervention strategy for safer consumption. The findings highlight that ready-to-eat cooked rice-based foods may harbor unsafe levels of microorganisms like <i>Bacillus cereus, Staphylococcus aureus</i>, and <i>Aspergillus</i> spp. A recommended solution is the application of microwave pasteurization. This method involves cooking rice in pasteurized packaging, minimizing human contact, and effectively controlling harmful microorganisms. Microwave pasteurization emerges as a promising approach to ensure the safe consumption of cooked rice-based foods by reducing microbial contamination levels.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"43 6","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135925416","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
Contribution of chitosan–caffeic acid graft against Staphylococcus aureus on oxidative stress and cell membrane 壳聚糖-咖啡酸接枝抗金黄色葡萄球菌对氧化应激和细胞膜的贡献
IF 2.4 4区 农林科学
Journal of Food Safety Pub Date : 2023-09-19 DOI: 10.1111/jfs.13092
Weiqing Lan, Peiling Yan, Xinyu Zhao, Yuqing Sun, Jing Xie
{"title":"Contribution of chitosan–caffeic acid graft against Staphylococcus aureus on oxidative stress and cell membrane","authors":"Weiqing Lan,&nbsp;Peiling Yan,&nbsp;Xinyu Zhao,&nbsp;Yuqing Sun,&nbsp;Jing Xie","doi":"10.1111/jfs.13092","DOIUrl":"10.1111/jfs.13092","url":null,"abstract":"<p>This study aimed to explore the antibacterial activity and mechanism of chitosan-caffeic acid graft (CS-g-CA) against <i>Staphylococcus aureus</i> (<i>S. aureus</i>). The minimum inhibitory concentration of CS-g-CA against <i>S. aureus</i> was assessed. The results of scanning electron microscope and confocal laser scanning microscope showed that CS-g-CA treatment could destroy the cell morphology and cause the leakage of intracellular contents, leading to bacteria death. The changes of superoxide dismutase, catalase, reactive oxygen species (ROS), and lipid peroxidation indicated that CS-g-CA stimulated the oxidative stress system of the cell, which further induced the generation of ROS, aggravated the accumulation of lipid peroxide, and destroyed the structure of the inner membrane. The electrophoresis results showed that the DNA of bacteria treated with CS-g-CA was broken led to the death of microorganisms. Overall, CS-g-CA has the potential to be a substitute for new bio-preservative with bacteriostatic effects in food industry.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"43 6","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135063234","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
Determination of mycotoxins in nuts, cereals, legumes, and coffee beans and effectiveness of a selenium-based decontamination treatment 坚果、谷物、豆类和咖啡豆中霉菌毒素的测定以及基于硒的净化处理的有效性
IF 2.4 4区 农林科学
Journal of Food Safety Pub Date : 2023-09-18 DOI: 10.1111/jfs.13087
Sana Gammoh, Muhammad H. Alu'datt, Mohammad N. Alhamad, Carole C. Tranchant, Taha Rababah, Khaled Kanakri, Zaid Ammari, Dania Malkawi, Mohammad Alrosan, Thuan-Chew Tan, Haya Alzoubi
{"title":"Determination of mycotoxins in nuts, cereals, legumes, and coffee beans and effectiveness of a selenium-based decontamination treatment","authors":"Sana Gammoh,&nbsp;Muhammad H. Alu'datt,&nbsp;Mohammad N. Alhamad,&nbsp;Carole C. Tranchant,&nbsp;Taha Rababah,&nbsp;Khaled Kanakri,&nbsp;Zaid Ammari,&nbsp;Dania Malkawi,&nbsp;Mohammad Alrosan,&nbsp;Thuan-Chew Tan,&nbsp;Haya Alzoubi","doi":"10.1111/jfs.13087","DOIUrl":"10.1111/jfs.13087","url":null,"abstract":"<p>Liquid chromatography-tandem mass spectrometry (LC-MS/MS) was used for the rapid quantification of multiple mycotoxins, specifically aflatoxins B<sub>1</sub>, B<sub>2</sub>, G<sub>1</sub>, and G<sub>2</sub> (AFB<sub>1</sub>, AFB<sub>2</sub>, AFG<sub>1</sub>, and AFG<sub>2</sub>), ochratoxin A (OTA), deoxynivalenol (DON), and zearalenone (ZEN), in walnuts, pistachios, peanuts, coffee beans, rice, and chickpeas from various countries. Total counts of fungi, <i>Aspergillus flavus, and Aspergillus parasiticus</i> were also assessed, along with the effectiveness of a decontamination treatment with inorganic selenium to reduce mycotoxin levels. Of the 78 samples tested, 69% were contaminated with mycotoxins. ZEN, the predominant mycotoxin contaminant, was detected in all the contaminated samples in concentrations often exceeding the maximum level, followed by AFG<sub>1</sub> (28% of the contaminated samples), DON (22%), AFG<sub>2</sub> (11%), and AFB<sub>1</sub> (5.5%). The occurrence of aflatoxins was associated with high proportions of <i>A. flavus</i> and <i>A. parasiticus</i>. Complete removal of AFB<sub>1</sub> from walnuts and DON from roasted coffee beans was achieved by treatment with aqueous selenium, while the levels of ZEN and AFG<sub>1</sub> were respectively lowered by 65% to 89% depending on the commodity and by about 56% in roasted coffee beans. While this novel treatment is a promising approach for mycotoxin decontamination, it is not intended to replace safe practices upstream.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"43 6","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135153732","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
Strategic detection of food contaminants using nanoparticle-based paper sensors 利用基于纳米粒子的纸张传感器对食品污染物进行战略性检测
IF 2.4 4区 农林科学
Journal of Food Safety Pub Date : 2023-09-14 DOI: 10.1111/jfs.13089
Karanveer Singh, Navneet Singh Aulakh, Bhanu Prakash
{"title":"Strategic detection of food contaminants using nanoparticle-based paper sensors","authors":"Karanveer Singh,&nbsp;Navneet Singh Aulakh,&nbsp;Bhanu Prakash","doi":"10.1111/jfs.13089","DOIUrl":"10.1111/jfs.13089","url":null,"abstract":"<p>Food is necessary for survival, and contamination can shorten humans' lives on Earth in all dimensions. Real-time screening of food pollutants, such as toxins, infectious agents, and chemical contaminants, is in high demand today. Thus, a cost-effective and ecologically benign technology must be developed to detect food contamination in a rapid fashion. Nanoparticle (NP)-based paper sensors are one of the most important alternatives to traditional methods because these are simple, inexpensive, highly selective, and sensitive tools. This article provides an overview of NP-based paper sensor techniques for detecting toxic food contaminants.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"43 6","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135552671","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
Processing and preservation of apple juice by pulsed electric fields combined with cinnamon essential oils: Exploring the effect of synergism 脉冲电场联合肉桂精油对苹果汁的加工与保鲜:探讨其协同效应
IF 2.4 4区 农林科学
Journal of Food Safety Pub Date : 2023-09-05 DOI: 10.1111/jfs.13083
Gulsun Akdemir Evrendilek, Bengi Karaoğuz Turgut
{"title":"Processing and preservation of apple juice by pulsed electric fields combined with cinnamon essential oils: Exploring the effect of synergism","authors":"Gulsun Akdemir Evrendilek,&nbsp;Bengi Karaoğuz Turgut","doi":"10.1111/jfs.13083","DOIUrl":"10.1111/jfs.13083","url":null,"abstract":"<p>Apple juice samples were treated by pulsed electric field (PEF) alone and in combination with cinnamon essential oils (CEO) at 0.0005, 0.003, and 0.06 μL mL<sup>−1</sup> concentrations as a function of treatment time. Results revealed 11 different compounds with the highest concentrations of 44.79% 3-propenal 3-phenyl, 34.98% <i>trans</i>-cinnamaldehyde, and 10.18% 4-propenal 3-phenyl in CEO. pH and total soluble solids of the apple juice samples significantly decreased; whereas total phenolic substance content of the samples significantly increased by added CEO. The same process parameters caused 3.26 ± 0.19 and 3.83 ± 0.16 log reductions on TAMB and TMY, revealing no detectable numbers after PEF treatment. Similarly, maximum 5.13 and 3.87 log reductions on <i>Escherichia coli</i> O157:H7 and <i>Listeria monocytogenes</i> were obtained on 0.06 μL mL<sup>−1</sup> CEO added samples treated after 604 μs. Moreover, increased CEO concentration, when treatment time was constant, caused significantly more microbial inactivation. Increase in treatment time resulted in an incline on Δ<i>H</i> of the samples. Response optimization revealed that 604 μs treatment time and 0.06 μL mL<sup>−1</sup> concentration were the optimal treatment parameters with 0.63 composite desirability.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"43 6","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43438777","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
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