Journal of food protection最新文献

{"title":"Antibacterial Mechanism of Garviecin LG34 Against S. Aureus and L. Monocytogenes and its Application in Milk Preservation","authors":"","doi":"10.1016/j.jfp.2024.100345","DOIUrl":"10.1016/j.jfp.2024.100345","url":null,"abstract":"<div><p>The objective of this study was to reveal the antibacterial mode of action of garviecin LG34 against <em>S. aureus</em> CICC 21600 and <em>L. monocytogenes</em> CICC 21633 and measure the inhibitions on these two foodborne pathogenic bacteria in milk. Antibacterial mechanism of garviecin LG34 was ascertained by its effect on the efflux of Potassium (K⁺) ions, extracellular electrical conductivity, UV-absorbing substances, potential across the membrane (ΔΨ), and cell permeability. The inhibition of garviecin LG34 against <em>S. aureus</em> CICC 21600 and <em>L. monocytogenes</em> CICC 21600 in milk was studied by viable counting method. Supplementation with 160 AU/ml of garviecin LG34 had a bactericidal effect on <em>S. aureus</em> CICC 21600 and <em>L. monocytogenes</em> CICC 21633. A total of 80, 160, and 320 AU/ml of garviecin LG34 resulted in the effusion of potassium ion and UV-absorbing substances, the leakage of cellular electrolytes, and the dissipation of electrical potential across the membrane of these two food-borne bacteria and showed a dose-dependent. Moreover, the increase in cell permeability of both strains was observed by flow cytometer after cells treated with 160 AU/ml of garviecin LG34. Garviecin LG34 significantly inhibited the growth of these two food-borne bacteria in milk, especially in skimmed milk. Garviecin LG34 could cause pore formation, intracellular materials release, and permeability increase of <em>S. aureus</em> CICC 21600 and <em>L. monocytogenes</em> CICC 21633, and could be applied to milk as bio-preservative.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24001297/pdfft?md5=6abc76b3a2d2e0c492a7aac2ba28c244&pid=1-s2.0-S0362028X24001297-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141988028","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effectiveness of Dry Cleaning Treatments for Removing Milk Chocolate from Valve/Pipe Assemblies and Pilot-scale Chocolate Processing Equipment","authors":"","doi":"10.1016/j.jfp.2024.100346","DOIUrl":"10.1016/j.jfp.2024.100346","url":null,"abstract":"<div><p>Dark chocolate produced on equipment used to manufacture milk chocolate can contain milk due to cross-contact. This study evaluated the use of dry cleaning methods for removing milk chocolate residue from a butterfly or ball valve attached to a stainless steel pipe and from pilot-scale equipment used in chocolate manufacture. Milk-free dark chocolate (40 °C) was pumped through a milk chocolate-contaminated valve/pipe assembly after no cleaning, use of a pig purging treatment, or a 40 °C cocoa butter flush. Dark chocolate samples were collected at 7-sec intervals. Treatments investigated for the removal of residual milk chocolate from a conche and a ball mill included no cleaning, a 40 °C cocoa butter rinse, and wet cleaning. After cleaning, three batches of dark chocolate (40 °C) were processed in the ball mill and conche, and each batch was collected. Milk chocolate was processed on a 3-roll refiner, followed by push-through with dark chocolate (∼9 kg) with 0.3 kg samples collected at 5-min intervals. Dark chocolate samples were analyzed for milk concentrations by ELISA. Trials and analyses were completed in triplicate. Dark chocolate push-through alone resulted in milk concentrations ≥4,500 µg/g in samples obtained from the contaminated valve/pipe combinations within the first few seconds of collection, and ≥16.2 kg of dark chocolate was needed to obtain milk concentrations below the ELISA LOQ (2.5 µg/g). A pig purging treatment of the ball valve/pipe assembly resulted in milk concentrations below the ELISA LOQ. A cocoa butter flush of the butterfly valve/pipe decreased initial milk concentrations, but milk was detected until ≥18.7 kg dark chocolate purge. Milk concentrations in first batches of dark chocolate processed in a ball mill and conche without cleaning were ≥17,000 µg/g while the use of a cocoa butter rinse reduced milk levels in dark chocolate by ≥89%. Some dry cleaning treatments were effective at reducing levels of milk in dark chocolate due to cross-contact.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24001303/pdfft?md5=564b7c8ab50f491595f089cf85b70049&pid=1-s2.0-S0362028X24001303-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141988029","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Survival of Twelve Pathogenic and Generic Escherichia coli Strains in Agricultural Soils as Influenced by Strain, Soil Type, Irrigation Regimen, and Soil Amendment","authors":"","doi":"10.1016/j.jfp.2024.100343","DOIUrl":"10.1016/j.jfp.2024.100343","url":null,"abstract":"<div><p>Biological soil amendments of animal origin (BSAAO) play an important role in agriculture but can introduce pathogens into soils. Pathogen survival in soil is widely studied, but data are needed on the impacts of strain variability and field management practices. This study monitored the population of 12 <em>Escherichia coli</em> strains (generic, O157, and non-O157) in soils while evaluating the interactions of soil type, irrigation regimen, and soil amendment in three independent, greenhouse-based, randomized complete block design trials. Each <em>E. coli</em> strain (4–5 log₁₀ CFU/g) was homogenized in bovine manure amended or nonamended sandy-loam or clay-loam soil. <em>E. coli</em> was enumerated in 25 g samples on 0, 0.167 (4 h), 1, 2, 4, 7, 10, 14, 21, 28, 56, 84, 112, 168, 210, 252, and 336 days postinoculation (dpi). Regression analyses were developed to understand the impact of strain, soil type, irrigation regimen, and soil amendment on inactivation rates. <em>E. coli</em> survived for 112 to 336 dpi depending on the treatment combination. Pathogenic and generic <em>E. coli</em> survived 46 days [95% Confidence interval (CI) = 20.85, 64.72; <em>p = 0.001</em>] longer in soils irrigated weekly compared to daily and 146 days (CI = 114.50, 184.50; <em>p &lt; 0.001</em>) longer in amended soils compared to unamended soils. Pathogenic <em>E. coli</em> strains were nondetectable 69 days (CI = 39.58, 98.66, <em>p = 0.015</em>) earlier than generic <em>E. coli</em> strains. <em>E. coli</em> inactivation rates demonstrated a tri-phasic pattern, with breakpoints at 26 dpi (CI = 22.3, 29.2) and 130 dpi (CI = 121.0, 138.1). The study findings demonstrate that using bovine manure as BSAAO in soil enhances <em>E. coli</em> survival, regardless of strain, and adequate food safety practices are needed to reduce the risk of crop contamination. The findings of this study contribute data on <em>E. coli</em> concentrations in amended soils to assist stakeholders and regulators in making risk-based decisions on time intervals between the application of BSAAO and the production and harvest of fruits and vegetables.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24001273/pdfft?md5=f173bd2e6a44b8650c706d5efb43a52e&pid=1-s2.0-S0362028X24001273-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141988101","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Use of Novel Colorimetric Films to Monitor the Freshness of Pork, Utilizing Konjac Glucomannan With Curcumin/Alizarin","authors":"","doi":"10.1016/j.jfp.2024.100339","DOIUrl":"10.1016/j.jfp.2024.100339","url":null,"abstract":"<div><p>In this study, different proportions of curcumin (CUR) and alizarin (ALI) were added to konjac glucomannan (KG)/ polyvinyl alcohol (PVA) to prepare an active intelligent packaging film and evaluate its potential to indicate pork freshness. The mixed indicator had a richer color hierarchy in the buffer solution with pH = 2–12. The surface of the KG-2C2A and KG-1C3A films is smoother and has fewer cross-section faults. With the increase of CUR content in the film, the crystal structure becomes more prominent, leading to poor compatibility with KG. The WAC of KG-3C1A and KG-1C3A films was significantly higher than that of the other groups, and they had better hydrophobicity. With the increase of CUR content in the films, the thermal stability of the films was enhanced, and the KG-C films showed the highest thermal stability. Among them, the KG-2A2C and KG-1C3A films showed the most significant color change during pork spoiling and could be used to monitor the freshness of pork. As a pH colorimetric indicator, CUR and ALI-coated KG films might be of great potential in fresh meat monitoring.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24001236/pdfft?md5=cc8398b67f846d0fc7b7cd4b2b16de99&pid=1-s2.0-S0362028X24001236-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141912961","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhanced Grape Drying Using Indirect Solar Dryers: Improved Quality and Safety of Raisins","authors":"","doi":"10.1016/j.jfp.2024.100342","DOIUrl":"10.1016/j.jfp.2024.100342","url":null,"abstract":"<div><p>The production of raisins, a method of grape preservation since antiquity, has evolved with various drying techniques that significantly impact the quality and safety of the final product. This study evaluates the efficacy of a solar indirect dryer compared to traditional sun-drying methods for drying Centennial Seedless and Sultanina grape cultivars in Crete, Greece. Key parameters assessed include environmental conditions, drying time, grape color, fungal contamination, and Ochratoxin A (OTA) levels. Grapes were dried in a controlled solar chamber and under open sun conditions. The solar chamber maintained higher average temperatures (34 °C) and lower relative humidity (39.7%) than outside conditions (24.2 °C and 58.7%, respectively), significantly reducing the drying time from 12 to 7 days. Raisins dried in the solar chamber exhibited improved color quality, with higher Lightness (L*), Hue Angle (h), and Chroma (C*) values, attributed to minimized enzymatic and nonenzymatic browning. Mycological analysis revealed a substantial reduction in <em>Aspergillus</em> section <em>Nigri</em> contamination in chamber-dried raisins, with mean colony-forming units per gram significantly lower than those of sun-dried raisins. Consequently, OTA levels were also significantly reduced in chamber-dried raisins, with Centennial Seedless showing a mean concentration of 1.01 µg/kg compared to 2.66 µg/kg in sun-dried samples, and Sultanina showing 0.70 µg/kg versus 2.05 µg/kg, respectively. These findings underscore the advantages of using solar indirect dryers to enhance drying efficiency, improve color quality, and reduce fungal and OTA contamination, highlighting the importance of adopting controlled drying technologies for safer, higher-quality raisins.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24001261/pdfft?md5=11eaf12ecd442730970ee079ba324775&pid=1-s2.0-S0362028X24001261-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141912960","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Using Logistics Companies to Regulate Online Food Safety: Feasibility and Impacts Based on Social Cogovernance in China","authors":"","doi":"10.1016/j.jfp.2024.100341","DOIUrl":"10.1016/j.jfp.2024.100341","url":null,"abstract":"<div><p>China’s traditional governance model, featuring localized management by local governments, has been unable to effectively manage the increasing cross-regional flow of food safety risks caused by the emerging trends in online food consumption. This weakness highlights the urgent need to reform the online food safety regulation mechanism. To support this effort, this study uses the social cogovernance framework to investigate the effects of regulation by logistics companies on the behavioral strategy choices of sellers and the social cogovernance level. This study constructs a three-party evolutionary game model among online food sellers, platforms, and logistics companies authorized by the government to regulate online food safety. The equilibrium points are verified by Matlab numerical simulation, and the relationship between equilibrium points and social cogovernance level is also examined. The results show that (1) The probability of sampling inspection, financial penalties imposed by the government, financial subsidies, and financial penalties within the supply chain influence logistics companies in fulfilling their responsibilities for regulating online food safety; (2)Utilizing logistics companies to regulate online food safety has a restraining effect on sellers’ risky behaviors, effectively mitigating online food safety risks;.(3)Different equilibrium points in the system represent varying levels of social cogovernance, and leveraging logistics companies to regulate challenging online food safety can enhance the system’s social cogovernance level. Based on these results, this study supports the feasibility and impacts of utilizing logistics companies to regulate online food safety.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X2400125X/pdfft?md5=5702288b6d7404b434922a6b448b8d69&pid=1-s2.0-S0362028X2400125X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141906804","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Potential Impact of Current Agricultural Practices on Mycotoxin Occurrence and Mycotoxin Knowledge Along the Cassava Value Chain in Uganda","authors":"","doi":"10.1016/j.jfp.2024.100340","DOIUrl":"10.1016/j.jfp.2024.100340","url":null,"abstract":"<div><p>Cassava is the second most important staple food crop for Uganda and is prone to contamination with mycotoxins. This study aimed at understanding the current agricultural practices, their potential influence on mycotoxin occurrence, as well as assessing mycotoxin knowledge among key cassava value chain actors, including farmers, wholesalers, and processors. Data were collected through individual interviews (210), key informant interviews (34), and 4 focus group discussions. The findings revealed that 51% of farmers peeled cassava directly on bare ground, resulting in direct contact with soil that potentially harbors mycotoxin-producing fungi, such as <em>Aspergillus</em> section <em>Flavi.</em> During postharvest handling, 51.6% of farmers dried cassava chips directly on bare ground. Nearly, all (95.2%) of wholesalers packed cassava chips in local gunny bags and placed them on ground instead of pallets. In the processing of cassava chips into flour, only one of the 14 processing machines was certified by the Uganda National Bureau of Standards. Additionally, there was only one processing machine available for every 180 (1:180) consumers bringing their cassava for processing. 50.8% of cassava consumers interviewed admitted to consuming cassava flour regardless of quality, while 73% blended cassava flour with flour from mycotoxin-susceptible crops mainly maize, millet, and sorghum. Most (96.2%) of the people along the cassava value chain did not understand what the term mycotoxins meant. However, 56% of interviewed respondents were familiar with the term aflatoxins. Of the cassava value chain actors aware of mycotoxins, 82.9% knew of methods for reducing aflatoxin contamination, but only 40.9% were putting such methods into practice. More farmers (47.9%) managed aflatoxins compared to wholesalers (33.3%) and processors (21.4%). Knowledge on aflatoxins was significantly associated with value chain actor (<em>P</em> = 0.026), head of household (<em>P</em> = 0.004), region (<em>P</em> = 0.033), age (<em>P</em> = 0.001), and experience (<em>P</em> = 0.001). This study highlights the critical areas of mycotoxin contamination within the cassava value chain in Uganda and underscores the need to improve the knowledge among value chain actors especially farmers.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24001248/pdfft?md5=dac92c0a59ba67958921af440e23779d&pid=1-s2.0-S0362028X24001248-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141906803","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Formation and Reduction of Toxic Compounds Derived from the Maillard Reaction During the Thermal Processing of Different Food Matrices","authors":"","doi":"10.1016/j.jfp.2024.100338","DOIUrl":"10.1016/j.jfp.2024.100338","url":null,"abstract":"<div><p>Advanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs), acrylamide (AA), 5-hydroxymethylfurfural (5-HMF), and polycyclic aromatic hydrocarbons (PAHs) are toxic substances that are produced in certain foods during thermal processing by using common high-temperature unit operations such as frying, baking, roasting, grill cooking, extrusion, among others. Understanding the formation pathways of these potential risk factors, which can cause cancer or contribute to the development of many chronic diseases in humans, is crucial for reducing their occurrence in thermally processed foods. During thermal processing, food rich in carbohydrates, proteins, and lipids undergoes a crucial Maillard reaction, leading to the production of highly active carbonyl compounds. These compounds then react with other substances to form harmful substances, which ultimately affect negatively the health of the human body. Although these toxic compounds differ in various forms of formation, they all partake in the common Maillard pathway. This review primarily summarizes the occurrence, formation pathways, and reduction measures of common toxic compounds during the thermal processing of food, based on independent studies for each specific contaminant in its corresponding food matrix. Finally, it provides several approaches for the simultaneous reduction of multiple toxic compounds.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2024-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24001224/pdfft?md5=d24de66f05fd9016a5f9646a692c6b6d&pid=1-s2.0-S0362028X24001224-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141893599","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Developing an Agent-Based Model that Predicts Listeria spp. Transmission to Assess Listeria Control Strategies in Retail Stores","authors":"","doi":"10.1016/j.jfp.2024.100337","DOIUrl":"10.1016/j.jfp.2024.100337","url":null,"abstract":"<div><p>Contamination of fresh produce with <em>Listeria monocytogenes</em> can occur throughout the supply chain, including at retail, where <em>Listeria</em> spp., including <em>L. monocytogenes</em>, may be introduced and spread via various routes. However, limited tools are available for retailers to assess practices that can enhance control of <em>Listeria</em> transmission to fresh produce. Therefore, we developed an agent-based model that can simulate <em>Listeria</em> transmission in retail produce sections to optimize environmental sampling programs and evaluate control strategies. A single retail store was used as a model environment, in which various routes of <em>Listeria</em> introduction into and transmission between environmental surfaces were modeled. Model prediction (i.e., <em>Listeria</em> prevalence) was validated using a published longitudinal study for all surfaces that were included in both the model and the validation data. Sensitivity analysis using the Partial Rank Correlation Coefficient showed that (i) initial <em>Listeria</em> concentration from incoming produce, (ii) transfer coefficient from produce to employee’s hands, and (iii) transfer coefficient from consumer to produce were the top three parameters that were significantly (<em>p</em> &lt; 0.0018) associated with the mean <em>Listeria</em> prevalence across all agents, suggesting that the accuracy of these parameters are important for prediction of overall <em>Listeria</em> prevalence at retail. Cluster analysis grouped agents with similar contamination patterns into six unique clusters; this information can be used to optimize the sampling plans for retail environments. Scenario analysis suggested that (i) more stringent supplier control as well as (ii) practices reducing <em>Listeria</em> transmission via consumer’s hands may have the largest impact on reducing finished product contamination. Overall, we show that an agent-based model can serve as a foundational tool to help with decision-making on <em>Listeria</em> control strategies at retail.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2024-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24001212/pdfft?md5=1dd8d30d4ebef3e397e0481d524e3cf1&pid=1-s2.0-S0362028X24001212-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141878837","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antibiofilm Effect of Sequential Application of Ozonated Water, Acetic Acid and Lactic Acid on Salmonella Typhimurium and Staphylococcus aureus Biofilms In Vitro","authors":"","doi":"10.1016/j.jfp.2024.100336","DOIUrl":"10.1016/j.jfp.2024.100336","url":null,"abstract":"<div><p>Biofilms are highly resistant to disinfectants and antimicrobials and are known as the primary source of food contamination. <em>Salmonella</em> Typhimurium (<em>S.</em> Typhimurium) and <em>Staphylococcus aureus</em> (<em>S. aureus</em>) have an excellent ability to form biofilm. This study aimed to evaluate the antibiofilm activity of ozonated water (O), acetic acid (AA), and lactic acid (LA), individually and sequentially, against biofilms of <em>S.</em> Typhimurium and <em>S. aureus</em> formed on the polystyrene surfaces. The antibiofilm effects of the treatments were evaluated using crystal violet staining and the viable count determination methods. In the staining method, the highest percentage of biofilm mass reduction was induced by successive use of ozonated water and acetic acid (O-AA), which reduced <em>S. aureus</em> biofilm mass by 44.36%. The sequential use of ozonated water and lactic acid (O-LA) could decrease <em>S</em>. Typhimurium biofilm mass by 57.26%. According to the viable count method, the most effective treatment was the sequential use of ozonated water and lactic acid (O-LA), which reduced <em>S. aureus</em> and <em>S.</em> Typhimurium biofilms by 1.76 and 4.06 log, respectively. It was concluded that the sequential use of ozonated water and organic acids can be considered a practical and environmentally friendly approach to control biofilms.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2024-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24001200/pdfft?md5=436430a15ba76a228dad991f2fb7fb48&pid=1-s2.0-S0362028X24001200-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141792602","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}