Harold K. Malahlela, Zinash A. Belay, Rebogile R. Mphahlele, Lize Engelbrecht, Janica C. Theron, Oluwafemi J. Caleb
{"title":"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。","authors":"Harold K. Malahlela, Zinash A. Belay, Rebogile R. Mphahlele, Lize Engelbrecht, Janica C. Theron, Oluwafemi J. Caleb","doi":"10.1007/s10068-025-01897-w","DOIUrl":null,"url":null,"abstract":"<p>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 (O<sub>2</sub>), or ozone (O<sub>3</sub>) against bacteria contaminants encountered along the fresh produce value chain. <i>Escherichia coli</i> (ATCC 25922) and <i>Staphylococcus aureus</i> (ATCC 25923) broth were treated with distilled water (DW), sodium hypochlorite (NaOCl, 200 mg/L, 5 min), air-MNB, O<sub>2</sub>-MNB, and O<sub>3</sub>-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 O<sub>3</sub>-MNB. <i>S. aureus</i> was more resistant than <i>E. coli</i> 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, O<sub>3</sub>-MNB-60 min lowered <i>E. coli</i> counts immediately after treatment (p < 0.05). MNB water offers a new paradigm for fruit decontamination.</p>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 12","pages":"2959 - 2970"},"PeriodicalIF":3.1000,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12240903/pdf/","citationCount":"0","resultStr":"{\"title\":\"Impacts of feed gases for micro-nano bubble water treatments: Antimicrobial efficacy against Escherichia coli and Staphylococcus aureus on ‘Fan Retief’ guava fruit\",\"authors\":\"Harold K. Malahlela, Zinash A. Belay, Rebogile R. Mphahlele, Lize Engelbrecht, Janica C. Theron, Oluwafemi J. Caleb\",\"doi\":\"10.1007/s10068-025-01897-w\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>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 (O<sub>2</sub>), or ozone (O<sub>3</sub>) against bacteria contaminants encountered along the fresh produce value chain. <i>Escherichia coli</i> (ATCC 25922) and <i>Staphylococcus aureus</i> (ATCC 25923) broth were treated with distilled water (DW), sodium hypochlorite (NaOCl, 200 mg/L, 5 min), air-MNB, O<sub>2</sub>-MNB, and O<sub>3</sub>-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 O<sub>3</sub>-MNB. <i>S. aureus</i> was more resistant than <i>E. coli</i> 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, O<sub>3</sub>-MNB-60 min lowered <i>E. coli</i> counts immediately after treatment (p < 0.05). MNB water offers a new paradigm for fruit decontamination.</p>\",\"PeriodicalId\":566,\"journal\":{\"name\":\"Food Science and Biotechnology\",\"volume\":\"34 12\",\"pages\":\"2959 - 2970\"},\"PeriodicalIF\":3.1000,\"publicationDate\":\"2025-05-20\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12240903/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s10068-025-01897-w\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-025-01897-w","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Impacts of feed gases for micro-nano bubble water treatments: Antimicrobial efficacy against Escherichia coli and Staphylococcus aureus on ‘Fan Retief’ guava fruit
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.
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.
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