Satu Salo, Ali Harlin, Ilpo Kulmala et al. · Research Square · 2022
Abstract Reusable face masks are one major protective measure in droplet infection, even the efficiency has been discussed in aerosol distribution and wide use in population. In epidemic and especially in pandemic condition security of supply is compromised due high and sudden consumption of protective devices. When production and storages of masks are not sufficient, the option is that the masks are cleaned and disinfected typically by washing. During the recent COVID crisis has been raised question whether single-use respirators could be decontaminated as well. This is a critical view on some low-tech methods and their efficiency. Because of last resort option ECDC (European Centre for Disease Prevention and Control) encourage national public health authorities and groups studying such methods to share their results as soon as they become available. This paper is a report on studies of some simple decontamination effects and their efficiency.
Cited by 0Open access
Xin Yan, Sophie Laurent, Michel Fédérighi et al. · Journal of Insects as Food and Feed · 2022
In Europe, people are increasingly interested in edible insects to meet the growing demand for food diversity and protein supply, and bring expected nutritional and environmental benefits. Among all insect-based foods, insect powder is one of the most promising choices, which presents added advantages in the ability of mixing with versatile ingredients, long shelf-life and higher consumer acceptance (non-recognisable form). As a novel protein source, insects require the well-designed manufacturing process to produce high quality insect powder, while guaranteeing food safety of the final product. This review provides a brief overview of the current consumption patterns and general processing steps of insect powders. With regard to inactivating potential microbial hazards, traditional thermal treatment (e.g. boiling, blanching,) is still the predominant method in insect sector, which shows a desirable microbial reduction but may affects nutritional properties and organoleptic attributes. The use of food preservatives and fermentation have also been incorporated as means for eliminating pathogenic bacteria in some insect products. Recent years, a set of advanced or innovative technologies have been developed for inactivation of microorganisms in various foods while maintaining food quality, such as infrared heating, instant control pressure drop technology, high hydrostatic pressure, and cold plasma. However, except for the initial exploration of very few techniques in the laboratory, most novel technologies have not been attached much importance in insect sector. Eventually, this review highlights the lack of data on the impacts of different processing methods (both conventional and innovative, individual or in combination) for edible insects, encompassing the control of microbial activities, nutritional value, and sensory qualities.
Cited by 19
Won-Il Cho, Sang‐Hoon Song · Food Science and Biotechnology · 2022
Cited by 4Open access
Saima Yaqub, J.G. Anderson, S.J. MacGregor et al. · Letters in Applied Microbiology · 2004
The fluorescent staining method offers interesting perspectives on assessing established and novel microbial inactivation methods. Use of this approach may also provide a better understanding of the mechanisms involved in microbial inactivation induced by PEF.
Cited by 32Open access
Neil J. Rowan, S. Espie, J.A. Harrower et al. · Letters in Applied Microbiology · 2007
Use of this RS method offers interesting perspectives on assessing established and novel microbial inactivation methods, and may also provide a better understanding of mechanisms involved in microbial inactivation induced by high-intensity PPGD treatments.
Cited by 39Open access
Alberto Garre, José A. Egea, A. Esnoz et al. · Food Research International · 2019
Cited by 43
Peleg, Micha · ScholarWorks@UMassAmherst (University of Massachusetts Amherst) · 2006
Presenting a novel view of the quantitative modeling of microbial growth and inactivation patterns in food, water, and biosystems, Advanced Quantitative Microbiology for Foods and Biosystems: Models for Predicting Growth and Inactivation describes new models for estimating microbial growth and survival. The author covers traditional and alternative models, thermal and non-thermal preservation, water disinfection, microbial dose response curves, interpretation of irregular count records, and how to estimate the frequencies of future outbursts. He focuses primarily on the mathematical forms of the proposed alternative models and on the rationale for their introduction as substitutes to those currently in use. The book provides examples of how some of the methods can be implemented to follow or predict microbial growth and inactivation patterns, in real time, with free programs posted on the web, written in MS ExcelÃ, and examples of how microbial survival parameters can be derived directly from non-isothermal inactivation data and then used to predict the efficacy of other non-isothermal heat treatments. Featuring numerous illustrations, equations, tables, and figures, the book elucidates a new approach that resolves several outstanding issues in microbial modeling and eliminates inconsistencies often found in current methods.
Cited by 2
Lin Zhu, Meng‐Die Cheng, Chongjun Xu et al. · Foods · 2025
Fermented vegetables, which are valued for their distinctive organoleptic properties and nutritional profile, are susceptible to quality deterioration during processing and storage because microorganisms inhabit vegetable raw materials. The metabolic processes of these microorganisms may induce texture degradation, chromatic alterations, flavor diminution, and spoilage. Conventional inactivation methods employing thermal sterilization or chemical preservatives achieve microbial control through nonselective inactivation, inevitably compromising the regional sensory characteristics conferred by indigenous fermentative microbiota. Recent advances in existing antimicrobial technologies offer promising alternatives for selective microbial management in fermented vegetable matrices. Existing modalities, including cold plasma, electromagnetic wave-based inactivation (e.g., photodynamic inactivation, pulsed light, catalytic infrared radiation, microwave, and radio frequency), natural essential oils, and lactic acid bacterial metabolites, demonstrate targeted pathogen inactivation while maintaining beneficial microbial consortia essential for quality preservation when properly optimized. This paper explores the applications, mechanisms, and targeted microbes of these technologies in fermented vegetable ingredients, aiming to provide a robust theoretical and practical framework for the use of selective inactivation strategies to manage the fermentation process. By assessing their impact on the initial microbial community, this review aims to guide the development of methods that ensure product safety while safeguarding the characteristic flavor and quality of fermented vegetables.
Cited by 0Open access
Elliot T. Ryser · Journal of Food Science · 2001
Coverage of original research on foodborne pathogens, pathogenesis, risk assessment, spoilage, fermentation, preservation, microbial growth/inactivation, biotechnology, and methods
Cited by 1
Hamzeh Ali Jamali, Kavoos Dindarloo, Mehrdad Farrokhi · SHILAP Revista de lepidopterología · 2014
Background: leachate from landfill contains high level of microbial pathogens which is considered as one of the most important threats for the environment. One of the common and simple methods for water and wastewater disinfection is chlorination, but it rarely has been used for leachate disinfection. The objective of this study was evaluating the efficiency of chlorine for leachate disinfection and optimization of the effect of concentration and contact time on the death of total and fecal coliforms, as a microbial contamination index. Methods: In this descriptive-analysis study, microbial indices monitoring in leachates initiated from landfill of Qazvin city were conducted for one year. After pre-tests, the range of chlorine concentration and contact time on the inactivation of microbial indices were determined. Central composite design (CCD) and response surface methodology (RSM) were applied to optimize chlorine concentration and contact time parameters effect on microbial inactivation. 13 runs of tests were performed on samples. Tests were included BOD, COD, total and fecal coliforms. All analytical experiments were according to the standard methods for the examination of water and wastewater. Results: Results of the study showed that microbial indices had relatively high sensitivity to inactivation by chlorination, which in the chlorine concentration of 2 mg/L and contact time of 9 min, and chlorine concentration of 0.5 mg/L and contact time of 12 min, 100% of total and fecal coliforms inactivated, respectively. The RSM method was used for analysis of bacterial inactivation. Analyses showed that in contact time of 9.4 min and chlorine concentration of 2.99 mg/L, the inactivation efficiency of total and fecal coliforms were 89.16% and 100%, respectively. Conclusions: Chlorine could be used for leachate disinfection. However, in high concentrations of organic matter in leachates, due to production potential of chlorination by-products, health and environmental consideration must be considered in choosing chlorine as a disinfectant.
Cited by 1Open access
Micha Peleg · Critical Reviews in Food Science and Nutrition · 2022
The concepts of "D-value," "thermal death time" and "commercial sterility," innovative and useful at their inception, are based on untenable assumptions, notably that the log-linear isothermal inactivation model has universal applicability, that extrapolation over several orders of magnitude below the detection level is permissible, and that total microbial inactivation is theoretically impossible. Almost all commonly observed inactivation patterns, the log-linear is just a special case, can be described by both deterministic and fully stochastic models, examples of which are given. Unlike the deterministic, the stochastic models predict either complete elimination of the targeted cells or spores in realistic finite time, or residual survival. In most cases, the published survival data do not contain enough information to establish which actually happens. The microbial safety of thermally processed foods can be compromised not only by under-processing but also by a variety of mishaps whose occurrence probabilities are unrelated to the inactivation kinetics. Moreover, the available sampling plans to detect microbial contamination in sterilized containers through incubation alone are insensitive to levels of potential safety concerns. In principle, many of these issues could be resolved by developing new dramatically improved detection methods and/or verifiable methods to predict very low levels of microbial survival.
Cited by 2
Bai‐Lin Qin, Qing-Hua Zhang, G. V. Barbosa‐Cánovas et al. · IEEE Transactions on Dielectrics and Electrical Insulation · 1994
Processing foods with HV pulsed electric fields (PEF) is a new technology to inactivate microorganisms and denature enzymes with only a small increase in temperature. Introduction of this new technology will replace or complement conventional thermal processing methods. It will also provide consumers with safe, nutritious foods with fresh quality. For a given peak value of field intensity and amount of electric energy input, PEF inactivation of microorganisms is closely related to the waveform of applied pulses. Inactivation of microorganisms was studied with different waveshapes including exponential decay, oscillatory decay, square waves, and bipolar pulses. Microbial inactivation was tested in a parallel-plate static treatment chamber. Treatment field intensity ranged from 12 to 40 kV/cm while pulse length ranged from 30 to 180 /spl mu/s. From the microbial test results, bipolar square-wave pulses are the most efficient in terms of microbial inactivation for commercial PEF pasteurization.< <ETX xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink">></ETX>
Cited by 252
Saleh Alfawaz, Ibrahim N. Alquaydheb, Amirreza Ghadimi Avval et al. · IEEE Access · 2024
This study explores the role of sodium chloride (NaCl) in enhancing the efficiency of microbial inactivation using microwave energy with two distinct methods: temperature-controlled treatment and predefined cycle. The primary objective is to maintain a stable temperature within the biological samples during treatment. Detailed descriptions of the treatment system's design and the function of each element are provided. Simulations are conducted to illustrate the heating behavior of liquids with and without NaCl, revealing significant differences in temperature profiles between the two media. The experimental design and the objective behind each iteration are discussed. The experimental design includes three different power levels to assess their impact on disinfection rates, with durations determined based on extensive preliminary experiments to identify the most effective combinations for microorganism elimination. The experiments aim to compare the efficiency of the temperature-controlled method and the predefined cycle in maintaining desired temperature ranges and enhancing microbial inactivation. A key aspect of the study is the significance of exposure time in temperature-controlled runs. It is observed that exposure time critically influences the inactivation performance, necessitating the design of predefined cycles to achieve more consistent and efficient microbial inactivation. Additionally, in this investigation, the system effectively disinfects three types of microorganisms: bacteria, viruses, and yeasts. The study also examines treatments across three different media to understand the influence of NaCl presence on microbial inactivation efficiency. These insights emphasize the critical importance of optimizing exposure time and incorporating NaCl in microwave-based disinfection processes to achieve more effective microbial inactivation.
Cited by 0Open access
Yiyu Ou, Paul Michael Petersen · Japanese Journal of Applied Physics · 2021
Abstract Development of antibiotic resistance is a major challenge for antibiotics as an effective treatment approach of infectious diseases and pathogenic microbes with resistance to antibiotics will become difficult to be treated. Therefore, a new therapy method, which is safe and can inactivate pathogenic microbes effectively without developing a resistance, is highly needed. Ultraviolet irradiation is well known for its ability of effective microbial inactivation and it is widely used in sterilization of inanimate objects based on conventional ultraviolet light sources. Meanwhile, applying ultraviolet irradiation in human disinfection application is an emerging and rapidly progressing field. This review focuses on recent studies in ultraviolet based disinfection methods including both animal and human studies. We will introduce different microbial inactivation mechanisms, which are associated with the ultraviolet irradiation wavelength. Relevant research work will be summarized with a focus on their microbial inactivation effect and safety issues.
Cited by 24Open access
K. Smith · The Atrium (University of Guelph) · 2000
This thesis is an investigation of the microbial inactivation in raw skim milk by pulsed electric field treatment and antimicrobials nisin and lysozyme. The innovative technology of using a high-voltage pulsed electric field (PEF) for pasteurizing milk offers advantages of low processing temperatures and low energy utilization, while inactivating pathogenic micororganisms especially when combined with other preservation methods. A 7.0 log reduction of microorganisms found in raw skim milk has been achieved through a combination of pulsed electric field treatment (80 kV/cm, 50 pulses), mild heat (52°C) and addition of the natural antimicrobial peptides nisin (3000 IU/ml) and lysozyme (100 [mu]g/ml). The combination of PEF, mild heat and antimicrobials resulted in a much higher microbial inactivation than the sum of the individual reductions achieved from each treatment alone, indicating synergy. Varying the pH from 6.7 to 5.0 had no effect on microbial inactivation.
Cited by 0Open access
Zachary L. McAdams, Kevin L. Gustafson, Aaron C. Ericsson · Microorganisms · 2021
Research investigating the gut microbiome (GM) during a viral infection may necessitate inactivation of the fecal viral load. Here, we assess how common viral inactivation techniques affect 16S rRNA-based analysis of the gut microbiome. Five common viral inactivation methods were applied to cross-matched fecal samples from sixteen female CD-1 mice of the same GM background prior to fecal DNA extraction. The V4 region of the 16S rRNA gene was amplified and sequenced from extracted DNA. Treatment-dependent effects on DNA yield, genus-level taxonomic abundance, and alpha and beta diversity metrics were assessed. A sodium dodecyl sulfate (SDS)-based inactivation method and Holder pasteurization had no effect on measures of microbial richness, while two Buffer AVL-based inactivation methods resulted in a decrease in detected richness. SDS inactivation, Holder pasteurization, and the AVL-based inactivation methods had no effect on measures of alpha diversity within samples or beta diversity between samples. Fecal DNA extracted with TRIzol-treated samples failed to amplify and sequence, making it unsuitable for microbiome analysis. These results provide guidance in the 16S rRNA microbiome analysis of fecal samples requiring viral inactivation.
Cited by 3Open access
Joshua Ombaka Owade, Teresa M. Bergholz, Jade Mitchell · Comprehensive Reviews in Food Science and Food Safety · 2024
Recent advancements in modeling suggest that microbial inactivation in leafy greens follows a nonlinear pattern, rather than the simple first-order kinetics. In this study, we evaluated 17 inactivation models commonly used to describe microbial decline and established the conditions that govern microbial survival on leafy greens. Through a systematic review of 65 articles, we extracted 530 datasets to model the fate of Shiga toxin-producing Escherichia coli O157:H7 on leafy greens. Various factor analysis methods were employed to evaluate the impact of identified conditions on survival metrics. A two-parameter model (jm2) provided the best fit to most of both natural and antimicrobial-induced persistence datasets, whereas the one-parameter exponential model provided the best fit to less than 20% of the datasets. The jm2 model (adjusted R<sup>2</sup> = .89) also outperformed the exponential model (adjusted R<sup>2</sup> = .58) in fitting the pooled microbial survival data. In the context of survival metrics, the model averaging approach generated higher values than the exponential model for >4 log reduction times (LRTs), suggesting that the exponential model may be overpredicting inactivation at later time points. The random forest technique revealed that temperature and inoculum size were common factors determining inactivation in both natural and antimicrobial-induced die-offs.. The findings show the limitations of relying on the first-order survival metric of 1 LRT and considering nonlinear inactivation in produce safety decision-making.
Cited by 1Open access
WANG Dongsheng, FENG Chao, WAN Fei, GUAN Fang, ZHANG Ruiyong · SHILAP Revista de lepidopterología · 2024
Concrete is an important engineering material for national infrastructure construction.However， due to the complexity of the service environment， concrete faces the problem of deterioration caused by microbial corrosion， which brings safety hazards and economic losses to the development of various industries and the safe operation of facilities.Therefore， the protection of concrete is particularly important.In this paper， the application status of concrete materials and the mechanism of microbial corrosion of concrete materials were introduced.According to the ways in which microorganisms corrode concrete， the four main methods of protecting concrete from microbial corrosion were reviewed.Meanwhile， the principles and research progress of microbial inactivation， concrete modification， coatings and biomineralization in preventing microbial corrosion were discussed in detail.Cases of different methods used to resist microbial corrosion were presented， and the advantages and disadvantages of these four methods were summarized.Furthermore， by reviewing the existing concrete protection methods， the future research direction of protection methods for concrete against microbial corrosion was prospected.
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Prabhathma Yasasvi Rathnayake, Rina Yu, S. Yeo et al. · Food Science of Animal Resources · 2024
Animal-based foods such as meat, dairy, and eggs contain abundant essential proteins, vitamins, and minerals that are crucial for human nutrition. Therefore, there is a worldwide growing demand for animal-based products. Since animal-based foods are vital resources of nutrients, it is essential to ensure their microbial safety which may not be ensured by traditional food preservation methods. Although thermal food preservation methods ensure microbial inactivation, they may degrade the nutritional value, physicochemical properties, and sensory qualities of food. Consequently, non-thermal, ultrasound food preservation methods are used in the food industry to evaluate food products and ensure their safety. Ultrasound is the sound waves beyond the human audible range, with frequencies greater than 20 kHz. Two types of ultrasounds can be used for food processing: low-frequency, high-intensity (20-100 kHz, 10-1,000 W/cm<sup>2</sup>) and high-frequency, low-intensity (>1 MHz, <1 W/cm<sup>2</sup>). This review emphasizes the application of ultrasound to improve the microbial safety of animal-based foods. It further discusses the ultrasound generation mechanism, ultrasound technique for microbial inactivation, and application of ultrasound in various processing operations, namely thawing, extraction, and emulsification.
Cited by 12Open access
Onur Keser, Halil Can Kutay · DergiPark (Istanbul University) · 2009
DerlemeMKOTOKSNLERN NLENMESNDE KULLANILAN BAZI YNTEMLER II.KMYASAL VE BYOLOJK YNTEMLER Some preventive methods for mycotoxins IL Chemical and biological methods Summary: Besides physical methods, the useful and effective chemical and biological strategies arc also needed in the prevention of negative effects of mycotoxins on human health and animal performance.Application of ammonia, ozone and adsorbents, and microbial inactivation arc some of these detoxification methods.
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