Johan Debevere

Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigella sonnei and S. flexneri

There are a few reports on the antimicrobial activity of essential oils or their major constituents towards Shigella sp. The antimicrobial effect of basil and thyme essential oil and its major constituents thymol, p-cymene, estragol, linalool, and carvacrol was determined using the agar well diffusion assay. Thyme essential oil and thymol and carvacrol showed inhibition of Shigella sp. in the agar well diffusion method. The potential of thyme essential oil, thymol and carvacrol at 0.5% and 1.0% v/v for decontamination of lettuce was evaluated. A decrease of the shigellae was observed after washing with 0.5% while at 1% Shigella numbers dropped below the detection limit. However, the antimicrobial effect on a subsequent lettuce sample in the same decontamination solution was significantly decreased. In addition, application of thyme essential oil or thymol or carvacrol for decontamination is hampered by sensoric properties of the lettuce (browning, strong odour).

Consumer perception and choice of minimally processed vegetables and packaged fruits

Sales of minimally processed vegetables and packaged fruits are rapidly increasing thanks to their image of convenience and healthiness. In this paper, consumer perception and choice of these packaged produce was investigated through implementing a consumer survey in Belgium. The first part of the survey consisted of face-to-face interviews (n=294) at the point of sales with people buying minimally processed vegetables and packaged fruits. The second part of the survey was self-administered by consumers at home after consumption (n=237). The likelihood of buying minimally processed vegetables tends to be higher among better-educated consumers and among consumers with young children. Search attributes emerge in terms of importance during the purchasing stage, while experience attributes gain importance after consuming the product. The most important motivation for purchasing minimally processed vegetables relates to convenience and speed, especially for consumers who buy this product during weekends. Although health and nutritional value scored relatively low in terms of importance during the purchasing and consumption stages of minimally processed vegetables, consumers with a high awareness of the relationship between food and health attach significantly more importance to these credence attributes. # 2003 Elsevier Ltd. All rights reserved.

Factors affecting the inactivation of micro-organisms by intense light pulses

Aim:  To determine the influence of several factors on the inactivation of micro‐organisms by intense light pulses (ILP).

The efficacy of preservation methods to inactivate foodborne viruses

During the last decade an increased incidence of infections and outbreaks attributed to foodborne viruses, in particular noroviruses (NoV), was observed world wide. The awareness of the presence of viruses on food emphasized the need to acquire knowledge regarding the effect of preservation methods upon viruses. Most foodborne viruses cannot be cultured in the laboratory, which hinders studies of their stability in food. Cultivable surrogate viruses, genetically related to the human infecting strains, are taken as a substitute to define inactivation rates. The last years, the number of survival and inactivation studies using various surrogate viruses increased. In this review, state-of-the-art information regarding the efficacy of preservation methods to reduce the level of viruses on food is compiled. In the first place, the effect of preservation methods establishing microbial growth inhibition (chilling, freezing, acidification, reduced water activity and modified atmosphere packaging) upon foodborne viruses is described. Secondly, the use of preservation methods establishing microbial inactivation such as heat treatment, high hydrostatic pressure processing and irradiation to eliminate viruses is discussed. In the third place, the efficacy of decontamination methods on fresh produce and purification procedures applied on live bivalve shellfish to reduce the viral load is included. These studies indicate that viruses persist well on chilled, acidified, frozen foods and foods packed under modified atmosphere or in dried conditions. Intervention strategies inducing microbial inactivation are required to achieve a 3 log reduction of the level of viruses. Decontamination of fresh produce reduces viruses with a maximum of 1 to 2 log while purification of live bivalves is not adequate to prevent viral outbreaks. It was noted that the effect of a particular food preservation method is dependent upon the virus tested and type of food.

Control of Aeromonas on minimally processed vegetables by decontamination with lactic acid, chlorinated water, or thyme essential oil solution

Aeromonas is an opportunistic pathogen, which, although in low numbers, may be present on minimally processed vegetables. Although the intrinsic and extrinsic factors of minimally processed prepacked vegetable mixes are not inhibitory to the growth of Aeromonas species, multiplication to high numbers during processing and storage of naturally contaminated grated carrots, mixed lettuce, and chopped bell peppers was not observed. Aeromonas was shown to be resistant towards chlorination of water, but was susceptible to 1% and 2% lactic acid and 0.5% and 1.0% thyme essential oil treatment, although the latter provoked adverse sensory properties when applied for decontamination of chopped bell peppers. Integration of a decontamination step with 2% lactic acid in the processing line of grated carrots was shown to have the potential to control the overall microbial quality of the grated carrots and was particularly effective towards Aeromonas.

Evaluation of viral extraction methods on a broad range of Ready-To-Eat foods with conventional and real-time RT-PCR for Norovirus GII detection

Noroviruses (NoV) are a common cause of foodborne outbreaks. In spite of that, no standard viral detection method is available for food products. Therefore, three viral elution-concentration methods and one direct RNA isolation method were evaluated on a broad range of Ready-To-Eat (RTE) food products (mixed lettuce, fruit salad, raspberries and two RTE dishes) artificially seeded with a diluted stool sample contaminated with NoV genogroup II. These seeding experiments revealed two categories of RTE products, fruits and vegetables grouped together and RTE dishes (penne and tagliatelle salads) which are rich in proteins and fat formed another category. The RNA extracts were amplified and detected with two conventional RT-PCR systems (Booster and Semi-nested GII) and one real-time RT-PCR (Real-time GII) assay. A fast direct RNA isolation method detected 10(2) RT-PCRU on 10 g penne and tagliatelle salads with the conventional RT-PCR assays. However real-time RT-PCR was less sensitive for penne salad. A viral elution-concentration method, including a buffer solution for the elution step and one polyethylene glycol (PEG) precipitation step, was able to detect 10(2) RT-PCRU on 50 g frozen raspberries with conventional and real-time RT-PCR assays. Moreover the latter extraction method used no environmental hazardous chemical reagents and was easy to perform.

Evaluation of real‐time PCR vs automated ELISA and a conventional culture method using a semi‐solid medium for detection of Salmonella

Aims: Evaluation of iQ‐Check PCR Salmonella for Salmonella detection in artificially and naturally contaminated food and environmental field samples.

Efficacy of sodium hypochlorite and peroxyacetic acid to reduce murine norovirus 1, B40-8, Listeria monocytogenes, and Escherichia coli O157:H7 on shredded iceberg lettuce and in residual wash water.

The efficiency of sodium hypochlorite (NaOCl) and peroxyacetic acid (PAA) to reduce murine norovirus 1 (MNV-1), a surrogate for human norovirus, and Bacteroides fragilis HSP40-infecting phage B40-8 on shredded iceberg lettuce was investigated. The levels of removal of viruses MNV-1 and B40-8 were compared with the reductions observed for bacterial pathogens Listeria monocytogenes and Escherichia coli O157:H7. Two inoculation levels, one with a high organic load and the other containing a 10-fold lower number of pathogens and organic matter, showed that the effectiveness of NaOCl was greatly influenced by the presence of organic material, which was not observed for PAA. Moreover, the present study showed that 200 mg/liter NaOCl or 250 mg/liter PAA is needed to obtain an additional reduction of 1 log (compared with tap water) of MNV-1 on shredded iceberg lettuce, whereas only 250 mg/liter PAA achieved this for bacterial pathogens. None of the treatments resulted in a supplementary 1-log PFU/g reduction of B40-8 compared with tap water. B40-8 could therefore be useful as an indicator of decontamination processes of shredded iceberg lettuce based on NaOCl or PAA. Neither MNV-1, B40-8, nor bacterial pathogens could be detected in residual wash water after shredded iceberg lettuce was treated with NaOCl and PAA, whereas considerable numbers of all these microorganisms were found in residual wash water consisting solely of tap water. This study illustrates the usefulness of PAA and NaOCl in preventing cross-contamination during the washing process rather than in causing a reduction of the number of pathogens present on lettuce.

Bacterial eggshell contamination in conventional cages, furnished cages and aviary housing systems for laying hens

1. The influence of housing system on the initial bacterial contamination of the eggshell was studied. Two long-term experiments were performed. 2. Bacterial eggshell contamination, as expressed by total count of aerobic and Gram-negative bacteria, was periodically analysed for eggs from a conventional cage, a furnished cage with nest boxes containing artificial turf or grids as nest-floor material and an aviary housing system. Results were log-transformed prior to statistical analyses. 3. For both experiments no systematic differences were found between the conventional cage and furnished cage. The type of nest-floor material in the nest boxes of the furnished cages also did not systematically influence the bacterial contamination. 4. A possible seasonal influence on contamination with a decrease in the winter period (up to > 0·5 log cfu/eggshell) of total count of aerobic and Gram-negative bacteria was observed in the first experiment. 5. The contamination with total aerobic flora was higher (more than 1·0 log) on eggs from the aviary housing system compared to the conventional and the furnished cage systems. For Gram-negative bacteria this was not the case. 6. During the entire period of both experiments, independent of housing system, shell contamination was not influenced by age of hens or period since placing the birds in the houses. 7. For the total count of aerobic bacteria a restricted positive correlation (r 2 = 0·66) was found between the concentration of total bacteria in the air of the poultry houses and initial shell contamination.

Antimicrobial Effect of Spices and Herbs on Shigella sonnei and Shigella flexneri

Of 17 spices and herbs tested at 1% (wt/vol) in Mueller-Hinton (MH) agar, only cloves, thyme, oregano, allspice, basil, rosemary, and marjoram showed antimicrobial effects on Shigella. The MICs of thyme, oregano, basil, and rosemary (as determined by the agar dilution method) ranged from 0.5 to 1% (wt/vol) depending on the Shigella strain used. With the use of various combinations of temperatures (12, 22, and 37 degrees C), pHs (5.0, 5.5, and 6.0), and NaCl concentrations (1, 2, 3, and 4%, wt/vol) and the inclusion or exclusion of thyme or basil at 1% (wt/vol) in an MH agar model system, it was established that basil or thyme can contribute to combination processing as a growth-inhibitory factor for Shigella spp. In the presence of basil and thyme, Shigella flexneri did not develop CFU during the 7-day incubation period for, respectively, 14 and 16 of the 18 tested combinations, while growth was noted in the corresponding temperature-pH-NaCl concentration combinations without basil or thyme. A growth-inhibitory effect on Shigella sonnei was also noted. The results of an orientation study involving the addition of basil and thyme to spaghetti sauce prior to autoclaving and S. sonnei inoculation indicated that basil and thyme contributed to the reduction of S. sonnei after 16 days at 12 degrees C but not at 4 degrees C.