Federico Harte

Inactivation of Escherichia coli and Listeria innocua in apple and carrot juices using high pressure homogenization and nisin

High pressure homogenization has been of growing interest as a nonthermal technology for the inactivation of microorganisms in fruit and vegetable juices. Cells of Escherichia coli and Listeria innocua, used as surrogates for foodborne pathogens, were inoculated into apple or carrot juice (approximately 7 log(10) CFU/ml) containing 0 or 10 IU/ml nisin and subjected to 350 to 0 MPa high pressure homogenization. At 50 MPa homogenization pressure intervals, juice samples were collected, immediately cooled to <10 degrees C, and then serially diluted and plated on nonselective recovery media. Following incubation, survivors were enumerated. As processing pressure increased, inactivation of E. coli increased, and a >5 log reduction of cells was achieved following exposure to pressures in excess >250 MPa. In contrast, little inactivation was observed for L. innocua with pressure <250 MPa and up to 350 MPa processing pressure was required to achieve an equivalent 5 log inactivation. The addition of 10 IU nisin, together with high pressure homogenization, did not exhibit significant additional E. coli inactivation, but interactions were observed with L. innocua. Results indicate that high pressure homogenization processing is a promising technology to achieve pathogen decontamination in fruit and vegetable juices.

Cryo-transmission electron tomography of native casein micelles from bovine milk.

Caseins are the principal protein components in milk and an important ingredient in the food industry. In liquid milk, caseins are found as micelles of casein proteins and colloidal calcium nanoclusters. Casein micelles were isolated from raw skim milk by size exclusion chromatography and suspended in milk protein-free serum produced by ultrafiltration (molecular weight cut-off of 3 kDa) of raw skim milk. The micelles were imaged by cryo-electron microscopy and subjected to tomographic reconstruction methods to visualize the 3-dimensional and internal organization of native casein micelles. This provided new insights into the internal architecture of the casein micelle that had not been apparent from prior cryo-transmission electron microscopy studies. This analysis demonstrated the presence of water-filled cavities (∼20 to 30 nm in diameter), channels (diameter greater than ∼5 nm), and several hundred high-density nanoclusters (6 to 12 nm in diameter) within the interior of the micelles. No spherical protein submicellar structures were observed.

Inactivation of Escherichia coli K-12 in Apple Juice Using Combination of High-Pressure Homogenization and Chitosan

Apple juice and apple cider were inoculated with Escherichia coli K-12 and processed using a high-pressure homogenizer to study bacterial inactivation. Seven levels of pressure ranging from 50 to 350 MPa were used in the high-pressure homogenizer. Two types of chitosan (regular and water soluble) with 2 levels of concentration 0.01% and 0.1% were investigated for synergistic effect with high-pressure homogenization for the bacterial inactivation. E. coli K-12 inactivation was evaluated as a function of homogenizing pressure at different concentration of 2 types of chitosan in apple juice and cider. High-pressure homogenization (HPH) induced significant inactivation in the range of 100 to 200 MPa, while thermal inactivation was the primary factor for the bacterial inactivation above 250 MPa. Significant (P < 0.05) 2-way interactions involving pressure and type of substrate or pressure and chitosan concentration were observed during the study. The homogenization pressure and the incremental quantity of chitosan (both types) acted synergistically with the pressure to give higher inactivation. Significantly (P < 0.05) higher inactivation was observed in apple juice than apple cider at same homogenizing pressure. No effect of type of chitosan was observed on the bacterial inactivation.

Inactivation effect of an 18-T pulsed magnetic field combined with other technologies on Escherichia coli

Abstract The inactivation effect of 18 T pulsed magnetic fields in combination with selected non-thermal technologies was studied on Escherichia coli ATCC 11775. The bacteria were subjected to a treatment of either ultrasound (20 kHz, 70 W, 242 μm), high hydrostatic pressure (207 MPa, 5 min), pulsed electric field (6.25 kV/cm, 5.6 ms), or anti-microbials (Nisin 77.5 mg/l, lysozyme 1 mg/ml) and 50 magnetic field pulses (18 T, 30 μs). No additional inactivation or cell damage due to exposure to the pulsed magnetic field at 42°C was observed.

Inactivation of Escherichia coli K-12 Exposed to Pressures in Excess of 300 MPa in a High-Pressure Homogenizer

Homogenization is used widely in the dairy industry to improve product stability and quality. High-pressure homogenization (HPH) of fluid foods up to pressures of 300 MPa has demonstrated excellent potential for microbial inactivation. Microbial inactivation can be enhanced during HPH with the inclusion of antimicrobial compounds. Escherichia coli K-12 cells, grown statically or in chemostat, were exposed to HPH processing pressures of 50 to 350 MPa in the absence or presence of the antimicrobial nisin. Valve temperature was regulated by a water bath and pressure, and temperature data were recorded continuously after process initiation. Survivors were enumerated via plating on nonselective growth media. Pressure and temperature at the valve outlet port exhibited a quadratic relationship (R(2) = 0.9617, P < 0.05). Significant HPH-induced inactivation of the gram-negative microorganism was observed in the range of 100 to 250 MPa. Above 300 MPa, heat was the main factor promoting microbial inactivation, regardless of whether cells were grown in chemostat or statically. Chemostat-grown cells were significantly (P < 0.05) more resistant to HPH processing than were statically grown cells. Data indicate potential synergistic effects of nisin and HPH on the inactivation of bacterial contaminants. This study represents the first report of inactivation of a bacterium with HPH pressures in excess of 300 MPa in the presence and absence of an antimicrobial.

High-pressure homogenization for the inactivation of human enteric virus surrogates.

Novel inactivation methods are needed to control the spread of foodborne viruses responsible for nonbacterial gastroenteritis worldwide. The advent of high-pressure homogenization combining high pressure, shear stress, and cavitation provides the opportunity to evaluate this technology for viral inactivation in fluid foods under continuous processing conditions. Our objective was to evaluate murine norovirus (MNV-1) and MS2 coliphage (single-stranded RNA) as human enteric virus surrogates for their susceptibility to a novel high-pressure homogenization process for application in commercial settings. Experiments were conducted in duplicate with MNV-1 and MS2 coliphage in phosphate-buffered saline, using homogenization pressures of 0, 100, 200, 250, and 300 MPa (the maximum achievable by the homogenizer), resulting in exposure temperatures of 24, 46, 63, 70, and 75 degrees C, respectively, for <2 s. Only homogenization pressures of 300 MPa at 75 degrees C showed inactivation of approximately 3 log PFU for MS2 from an initial approximately 6 log PFU. Also, MNV-1 showed inactivation of approximately 0.8 log PFU at 300 MPa. Further studies are warranted to validate this inactivation process, which can retain the sensory and nutritional value of fluid food and shows promise for application in industrial environments.

Microbiological Analysis of Food Contact Surfaces in Child Care Centers

ABSTRACT A study of six child care centers was conducted to assess the microbiological quality of three food contact surfaces (one food serving surface and two food preparation surfaces) and one non-food contact surface (diaper changing surface) to determine the effectiveness of cleaning and sanitization procedures within the facilities. Aerobic plate counts (APCs) and Escherichia coli/coliform counts of 50-cm2 areas on all surfaces were determined using standard microbiological swabbing methods. Samples were taken three times a day (preopening, lunchtime, and following final cleanup) twice per month for 8 months in each child care center (n = 288 sampling times). Mean log APCs over the survey period were 1.32, 1.71, 1.34, 1.96, 1.50, and 1.81 log CFU/50 cm2 for the six centers. Mean log coliform counts were 0.15, 0.40, 0.33, 1.41, 0.28, and 1.12 CFU/50 cm2 for the same centers. Coliforms were detected in 283 of 1,149 (24.7%) samples, with counts ranging from 1 to 2,000 CFU/50 cm2, while E. coli was detected in 18 of 1,149 (1.6%) samples, with counts ranging from 1 to 35 CFU/50 cm2. The findings of this study demonstrated that the extent of bacterial contamination was dependent on the center, time of day, and the area sampled. While no direct correlation between contamination and illness can be made, given the high risk of food-borne illness associated with children, microbial contamination of food contact or non-food contact surfaces is an aspect of food safety that requires more attention. Emphasis on training and the development of modified standard sanitation operating procedures for child care centers are needed to reduce potential hazards.

Composition and Bioactive Properties of Yerba Mate (llex paraguariensis A. St.-Hil.): A Review

Yerba mate es una infusion popular producida y consumida en Argentina, Brasil, Chile, Paraguay y Uruguay. Se procesa a partir de hojas y tallos de Ilex paraguariensis A. St.-Hil., un arbusto perenne de la familia Aquifoliaceae. El procesamiento ocurre en seis etapas: recoleccion de hojas maduras y tallos pequenos, tostado por fuego directo, secado por aire caliente, molienda, envejecimiento (dependiendo de los atributos sensoriales requeridos), y embalaje final. Si bien la yerba mate se ha cultivado y consumido por siglos en America del Sur, su popularidad en los Estados Unidos ha aumentando debido a la demanda por bebidas saludables y alimentos mas naturales y por los potenciales beneficios para la salud de la yerba mate (antioxidante, antimicrobiano, accion contra la obesidad y diabetes, digestivo, estimulante). La yerba mate tambien se ha investigado como agente de prevencion y causa de algunos tipos de cancer, causando controversia entre investigadores. Investigaciones recientes han ampliado el espectro de uso de la yerba mate como agente antimicrobiano, proteccion de cultivos y accion contra patogenos transmitidos por alimentos. Resultados prometedores para el uso de esta planta en la salud humana y animal han llevado a esta revision. Esta revision se centro en la composicion de la yerba mate, y el efecto que el cultivo y el procesamiento puede tener sobre sus propiedades.

Antimicrobial Activity of Yerba Mate (Ilex paraguariensis) Aqueous Extracts against Escherichia coli O157:H7 and Staphylococcus aureus

UNLABELLED Bioactive compounds from natural plant sources are becoming increasingly important to the food industry. Ilex paraguariensis is used in the preparation of a widely popular tea beverage (Yerba Mate) in the countries of Uruguay, Paraguay, Argentina, and Brazil. In this study, extracts of 4 brands of commercial tea, derived from the holly plant species, Ilex paraguariensis, were evaluated for their ability to inhibit or inactivate bacterial foodborne pathogens. The ultimate goal was to evaluate potential use of the extracts in commercial applications. Dialyzed aqueous extracts were screened for antimicrobial activity against Escherichia coli O157:H7 and Staphylococcus aureus. S. aureus was found to be the more sensitive to extracts than E. coli O157:H7. Minimum bactericidal concentrations (MBCs) were determined to be approximately 150 to 800 μg/mL and 25 to 50 μg/mL against E. coli O157:H7 and S. aureus, respectively. A Uruguayan brand had reduced activity against E. coli O157:H7 compared to the Argentinean brands tested. It was concluded that Yerba Mate could be used as a potential antimicrobial in foods and beverages against these pathogenic bacteria. PRACTICAL APPLICATION Soluble extracts from Yerba Mate are natural antimicrobials that can be incorporated into food products to achieve longer shelf life.

Association of Triclosan to Casein Proteins Through Solvent‐Mediated High‐Pressure Homogenization

The association of triclosan (TCS), a widely used hydrophobic compound, to the bovine casein micelle is investigated in this study. The use of high-pressure homogenization (HPH) at 0, 100, 200, and 300 MPa was introduced as a method for the dissociation of casein micelles in a skim milk/ethanol solution (1: 1, v/v) in the presence of TCS at 20, 80, and 160 mg/L where ethanol evaporation served as the final step for TCS association to caseins. The majority of TCS (over 80%) was associated with the caseins regardless of initial TCS concentration or applied pressure. TCS association to caseins was enhanced by 30% with continued pressurization to 300 MPa. Micellar dissociation and reassociation was found to be an irreversible process as evidenced by microscopy images. Pressurization to 300 MPa resulted in the formation of an integrated protein network of casein proteins and noncovalently linked whey proteins where the solubility of TCS was enhanced up to 40 times its reported water solubility at the highest initial TCS level of 160 mg/L. Reformed micelles exhibited Newtonian flow behavior at all pressure levels. This study provides evidence for the solubility enhancing quality of TCS through the solvent-mediated pressure/shear-induced dissociation of casein proteins.