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The presence of bacteria and viruses in water has caused many large-scale water disease outbreaks. Cold atmospheric plasma has received much attention as an emerging non-thermal purification technology capable of eliminating micro-organisms, non-ferrous fuels, and heavy metals from water. In this study, a novel gas–liquid diaphragm discharge device that generates air plasma driven by a sinusoidal AC power supply was designed, and its sterilizing effect was investigated. First, the concentrations of reactive oxygen and nitrogen species in the diaphragm discharge were characterized, and the physicochemical properties of activated water were explored. Next, experiments on the inactivation of Pseudomonas aeruginosa were carried out using the device. Finally, pond sewage was treated with the device, and the diversity of micro-organisms in the water was analyzed using 16S rRNA assays to further investigate its applicability. The results showed that the species and quantities of micro-organisms in the water significantly reduced after discharge treatment, with the most significant changes occurring in the Bacillus and Firmicutes species. Thus, this study provides an alternative method for microbial inactivation in sewage treatment. [ABSTRACT FROM AUTHOR]

To gain insight on chemical sterilization processes, the influence of temperature (up to 70 °C), intense green light, and hydrogen peroxide (H2O2) concentration (up to 30% in aqueous solution) on microbial spore inactivation is evaluated by in‐situ Raman spectroscopy with an optical trap. Bacillus atrophaeus is utilized as a model organism. Individual spores are isolated and their chemical makeup is monitored under dynamically changing conditions (temperature, light, and H2O2 concentration) to mimic industrially relevant process parameters for sterilization in the field of aseptic food processing. While isolated spores in water are highly stable, even at elevated temperatures of 70 °C, exposure to H2O2 leads to a loss of spore integrity characterized by the release of the key spore biomarker dipicolinic acid (DPA) in a concentration‐dependent manner, which indicates damage to the inner membrane of the spore. Intensive light or heat, both of which accelerate the decomposition of H2O2 into reactive oxygen species (ROS), drastically shorten the spore lifetime, suggesting the formation of ROS as a rate‐limiting step during sterilization. It is concluded that Raman spectroscopy can deliver mechanistic insight into the mode of action of H2O2‐based sterilization and reveal the individual contributions of different sterilization methods acting in tandem. [ABSTRACT FROM AUTHOR]

Summary: Pulsed electric field (PEF) technology is emerging as a versatile and effective alternative to traditional thermal processing, adeptly meeting consumer demands for fresh, safe, tasty, nutritious, and sustainable food products. By applying high‐voltage electric pulses for microseconds to milliseconds, PEF achieves microbial inactivation with minimal thermal impact. Beyond preservation, PEF technology can be used as a pre‐treatment for raw food materials to modify their cell structure, thus facilitating the subsequent food processing steps. Although initially applied to liquid foods, PEF application has been expanded to a diverse range of food categories, including juices, wines, potatoes, meats, and freeze‐dried products. Each application of PEF involves specific process parameters, which significantly influence the product outcomes. This review discusses the application of PEF across various food categories, with a focus on its impact on sensory attributes under different settings. The discussion will mainly revolve current research gaps and proposes strategies to increase consumer acceptance of PEF‐treated products, along with approaches for effectively communicating the benefits of this novel processing technology. It was found that emphasising the sensory, nutritional, and shelf‐life benefits on product packaging, and highlighting its environmental‐friendly benefit can improve consumer acceptance of PEF‐treated products. Furthermore, educating industry practitioners about the advantages of PEF is crucial for its broader implementation in food manufacturing. The successful advancement of PEF technology hinges on collaboration efforts among technologists, industry experts, sensory, and consumer scientists. [ABSTRACT FROM AUTHOR]

Compared with traditional methods, cavitation-based processing technology has received extensive attention for its low energy consumption and high processing efficiency. The cavitation phenomenon releases high energy due to the generation and collapse of bubbles, which improves the efficiency of various food processing. This review details the cavitation mechanism of ultrasonic cavitation (UC) and hydrodynamic cavitation (HC), factors affecting cavitation, the application of cavitation technology in food processing, and the application of cavitation technology in the extraction of various natural ingredients. The safety and nutrition of food processed by cavitation technology and future research directions are also discussed. The mechanism of UC refers to longitudinal displacement of the particles of the medium induced by ultrasonic waves causing a series of alternating compression and rarefaction of particles, whereas HC occurs when liquid enters a narrow section and undergoes large pressure differentials, both of which can trigger the generation, growth, and collapse of microbubbles. Cavitation could be applied in microbial inactivation, and drying and freezing processing. In addition, cavitation bubbles can have mechanical and thermal effects on plant cells. In general, cavitation technology is a new sustainable, green, and innovative technology with broad application prospects and capabilities. [ABSTRACT FROM AUTHOR]

Pigmented rice grass juice (RGJ) is a good source of bioactive compounds, but fresh juice has a relatively short shelf life of only 7 days at 4 °C. The objectives of this study were to determine the optimal growth stage of pigmented rice grass, investigate the optimal condition of high-pressure processing (HPP) for bacterial inactivation in inoculated RGJ using response surface methodology (RSM), and evaluate quality changes in uninoculated HPP-treated juice during storage at 4 °C compared with heat-treated (85 °C/10 min) and untreated samples. Results revealed that the optimal growth stage of rice grass was 9 days with the highest total anthocyanin content of 158.92 mg/L. The optimal condition of HPP was determined to be 612 MPa, 11 min, and 36 °C, and inactivated Escherichia coli K12 and Listeria innocua with 6.43 and 5.02 log reductions, respectively, meeting FDA regulations. The lethality of bacteria after HPP treatment can be explained by damage to the cell membrane and the leakage of intracellular constituents such as protein and nucleic acid. During 12 weeks of storage at 4 °C, total plate counts and yeast and mold counts in uninoculated HPP-treated juice were not detected. Moreover, HPP did not significantly change phytochemical properties (p < 0.05), caused a minor impact on physicochemical properties of RGJ, and maintained the durability of juice samples during storage. Analysis of the phytochemical profile revealed that HPP treatment could preserve most of the phenolic compounds in RGJ and especially increase the contents of protocatechuic acid, 4-hydroxybenzoic acid, syringic acid, transcinnamic acid, isorhamnetin-3-o-glucoside, quercetin, and cyanidin-3-glucoside (p < 0.05). Overall, HPP is a potential pasteurization technique for microbial inactivation and nutritional preservation for rice grass juice. [ABSTRACT FROM AUTHOR]

The impact on the natural characteristics of dairy products during thermal processing warrants the investigation of non-thermal techniques. Ozone has proved to be an effective and sustainable processing technology for the dairy processing sector. This review delves into the effect of ozone processing on the microbiological, physiochemical, nutri-functional, and sensory quality of milk and milk products. Alongside this, the other ozone applications in the dairy processing sector (storage room disinfection, wastewater treatment, benefits in Clean-in-Place (CIP) system, toxin reduction) have been discussed. Current regulatory and industrial status, and safety requirements in the facility have also been highlighted. Overall, ozone treatment has lower microbial inactivation efficiency in milk and milk products than thermal treatment. Further, safety precautions are needed in the processing areas due to its potential health hazard concerns. [ABSTRACT FROM AUTHOR]

The whole white button mushrooms (WWBMs) are highly perishable due to susceptibility to microbial spoilage. This study explored the potential of pulsed light (PL) treatment for decontamination and shelf‐life extension of WWBM. WWBM surface was inoculated with Escherichia coli, Listeria monocytogenes, and Aspergillus niger spores (8.1, 8.0, and 8.05 log10 CFU/g, respectively) and tested for inactivation against various PL intensities (fluence 0.13–0.75 J/cm2). The kinetics and mechanism of microbial inactivation were explored, and shelf life was determined at 4, 20, and 37°C. Microbial inactivation increased with increasing PL intensity. PL‐induced microbial inactivation was well explained by Weibull model with shape parameters (β‐value) for E. coli, L. monocytogenes, A. niger, aerobic mesophiles, and yeast and mold as 0.87, 0.92, 0.91, 0.89, and 0.94, respectively. PL‐treatment at 0.75 J/cm2 resulted in >5‐log cycle reduction in all inoculated and natural microorganisms. Exposure to PL led to collapse of cellular structure, ruptured cell wall, and leakage of cellular material in all microorganisms and spores along with alterations in nucleic acid and lipid bands. At 4°C, maximum shelf life of 5 days was achieved when WWBM was exposed at 0.75 J/cm2. The WWBM retained 83.3% phenolics, 83.9% antioxidant capacity, and 77.4% vitamin D2 at 4°C while reducing the polyphenol oxidase and peroxidase activity by 89% and 79%. The degradation rate for quality parameters increased with storage temperature. The activation energy of the browning index affirmed it as the most sensitive quality attribute during storage. The study concluded the potential of PL treatment to prolong the shelf life of WWBM. [ABSTRACT FROM AUTHOR]

Biomaterials consist of both natural and synthetic components, such as polymers, tissues, living cells, metals, and ceramics. Their purpose is focused on repairing or replacing malfunctioning living tissues and organs. Therefore, it is imperative to ensure the safety and sterility of biomaterials before any contact with living tissue. Ultraviolet (UV)-C irradiation for biomaterial disinfection has been considered due to the high recurrence rate of bacterial infections and to prevent resistance. Physical composition and surface properties and UV-C sensitivity of microorganisms can alter its efficacy. The main objective of this study was to evaluate the efficacy of UV-C in terms of microbial lethality and additional underlying factors contributing to its performance, namely the surface properties. For this purpose, twelve different strains were first screened, from which four microorganism species known to have the ability to cause nosocomial infections were further tested, namely Escherichia coli, Pseudomonas aeruginosa, Candida albicans, and Candida glabrata. These microorganisms were inoculated onto slides and disks of various bio contact surfaces, including glass (GLS), titanium (Ti), and poly ether etherketone (PEEK), and exposed to UV-C. The results demonstrate that bacterial pathogens on biomaterial surfaces respond differently to UV-C light exposure, and the bactericidal effect decreased in this order: glass, PEEK, and Ti (0.5 to 2.0 log reduction differences). P. aeruginosa ATCC 27853 on glass surfaces was reduced to an undetectable level after being exposed to 6.31 J.cm−2 of UV-C, displaying the highest reduction rate observed among all the tested microorganisms, 2.90 J−1.cm−3, compared to Ti and PEEK. Similarly, a higher reduction in C. glabrata ATCC 2001 was observed on glass; the modeled inhibition displayed a rate of 1.30 J−1.cm−3, the highest observed rate among yeast, compared to Ti and PEEK, displaying rates of 0.10 J−1.cm−3 and 0.04 J−1.cm−3, respectively. The inactivation rates were higher for less hydrophobic materials with smoother surfaces as compared to biomaterials with rougher surfaces. [ABSTRACT FROM AUTHOR]

This study proposes an affordable plasma device that utilizes a parallel-plate dielectric barrier discharge geometry with a metallic mesh electrode, featuring a straightforward 3D-printed design. Powered by a high-voltage supply adapted from a cosmetic plasma device, it operates on atmospheric air, eliminating the need for gas flux. Surface modification of polyethylene treated with this device was characterized and showed that the elemental composition after 15 min of plasma treatment decreased the amount of C to ~80 at% due to the insertion of O (~15 at%). Tested against Candida albicans and Staphylococcus aureus, the device achieved a reduction of over 99% in microbial load with exposure times ranging from 1 to 10 min. Simultaneously, the Vero cell viability remained consistently high, namely between 91% and 96% across exposure times. These results highlight this device's potential for the surface modification of materials and various infection-related applications, boasting affordability and facilitating effective antimicrobial interventions. [ABSTRACT FROM AUTHOR]

BACKGROUND: Goat milk is considered a nutritionally superior resource, owing to its advantageous nutritional attributes. Nevertheless, it is susceptible to spoilage and the persistence of pathogens. Electron beam irradiation stands as a promising non‐thermal processing technique capable of prolonging shelf life with minimal residue and a high degree of automation. RESULTS: The effects of electron beam irradiation (2, 3, 5, and 7 kGy) on microorganisms, physicochemical properties, and protein structure of goat milk compared with conventional pasteurized goat milk (PGM) was evaluated. It was found that a 2 kGy electron beam irradiation reduces the total microbial count of goat milk by 6‐logs, and the irradiated goat milk protein secondary structure showed a significant decrease in ɑ‐helix content. Low irradiation doses led to microaggregation and crosslinking. In contrast, high doses (≥ 5 kGy) slightly disrupted the aggregates and decreased the particle size, disrupting the microscopic surface structure of goat milk, verified by scanning electron microscopy and confocal laser scanning microscopy. CONCLUSION: The irradiation of goat milk with a 2 kGy electron beam may effectively inactivate harmful microorganisms in the milk and maintain/or improve the physicochemical quality and protein structure of goat milk compared to thermal pasteurization. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Consumer demand for food and drink products with special nutritional properties is constantly increasing. To respond to new consumption trends, research in winemaking focuses on optimizing the technological process to increase quality while preserving the traditional character and typicality of the product. Lately, winemakers are implementing a range of physical non-thermal (ultrasound technology and cold plasma technology) and thermal (microwave treatment) processes to streamline and optimize winemaking technologies, reduce costs, speed up production, and improve sustainability. This study examines the existing literature regarding the effects of various physical approaches on the quality of wines. Scientific articles are concentrating on enhancing the extraction of phenolic compounds and other active compounds—especially those that contribute positively to wine quality. The reviewed literature only offers a limited amount of information on this subject; further investigation is required to determine the significance, applicability, and efficacy of thermal and non-thermal procedures in the wine industry. [ABSTRACT FROM AUTHOR]

Consumers are becoming more aware of the benefits of eating healthy foods like fresh‐cut produce without compromising the quality of sensory and nutritional aspects. Emerging non‐thermal technology like pulsed light (PL) is one of the most potential surface decontamination methods for fresh‐cut produce. Unlike conventional methods, PL does not cause unwanted changes in finished products like nutritional losses, color, textural changes, production of off‐flavors, etc. Its application is confined to not only surface disinfection but also enzyme inactivation. The death of microbes is due to PL's photochemical and photothermal effects. The photochemical effect is also responsible for enzyme inactivation, and Weibull or log‐linear models can explain their inactivation kinetics. Despite several advantages, PL has limitations of less effectiveness in eliminating microorganisms due to low penetration into the tissue of fresh‐cut produce, which can be overcome by applying different absorption‐enhancing agents to improve absorption capacity. Moreover, in‐package treatment can avoid the problem of recontamination of the treated products. This review provides an overview of the mechanisms and kinetics involved in the inactivation of microbes and enzymes in PL treatment. Additionally, this paper reviews the advantages and limitations of utilizing PL technology for shelf‐life enhancement of fresh‐cut produce and compiles the recent works done to enhance the efficacy of PL treatment. Furthermore, future scope and remedies to solve the existing problems of PL and for commercialization of this technique in the field of fresh produce are discussed. [ABSTRACT FROM AUTHOR]

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 R2 =.89) also outperformed the exponential model (adjusted R2 =.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. [ABSTRACT FROM AUTHOR]

An analysis of the physical and chemical phenomena accompanying electrical discharges is carried out, and the main factors influencing microorganisms' abatement are studied. The similarity of the cavitation processes in water systems induced by underwater electric discharges and ultrasound is experimentally demonstrated. The characteristic features of electrical discharge in the cavitation mode, providing effective water disinfection with electric discharges with a significantly reduced amount of active chlorine, are identified in order of importance. The inactivation of microorganisms is intensified, firstly, by the generation of chemically active particles from the water medium itself, due to the integral action of the electro-discharge cavitation of the whole treated volume, and by local shock waves, acoustic flows, and ultraviolet radiation in the area near the cavitating bubbles. The main advantages of electric discharge cavitation over ultrasonic range are the wider range of high-frequency acoustic radiation inherent in an electric discharge, the high intensity and power of the cavitation processes, and the possibility of a significant increase in the volume of disinfected liquid. This study allows for a better understanding and prediction of the bacterial effects that occur during a high-voltage underwater electrical discharge. [ABSTRACT FROM AUTHOR]

Foodborne illnesses occur due to contamination by pathogenic microorganisms. Therefore, decontaminating food is vital before marketing and circulation. Radio frequency (RF) heating stands out in several branches of industry, mainly food processing, as an alternative method to conventional pasteurization which takes long process times and overheating. RF heating functions without relying on heat conduction. It generates internal heat by inducing the rotation of polar molecules and the motion of ions. The advantages of dielectric heating with greater wave penetration include rapid, uniform and volumetric heating, presenting high energy efficiency. Furthermore, it is an effective, validated method for eliminating pathogens in agricultural products and is free from chemical residues. Although many reviews have discussed this technology, few reviews have covered the research trends in this field in the recent years, during which the number of studies discussing RF treatment of foods have increased. Therefore, this review focuses on the RF applications in the food industry for pest control, microbial and enzymatic inactivation of solid, liquid, and powdered foods in the last five years. Besides covering the fundamental aspects of RF technology, we also examine its benefits and drawbacks, address the challenges it presents, and explore future prospects [ABSTRACT FROM AUTHOR]

The study aimed to directly assess the ocular safety of 222‐nm far‐ultraviolet‐C (UVC) irradiation in humans, given the limited clinical trials in this area. This wavelength offers the potential for safe and effective microbial inactivation in occupied spaces, but its safety profile for human eyes requires thorough investigation. This prospective, interventional study involved five subjects aged 29–47 years, who were exposed to 222‐nm UVC at doses of 22, 50, and 75 mJ/cm2. The subjects were monitored using custom‐made glasses with a UV‐cut filter on one eye to serve as a control. UVC irradiation was conducted using a KrCl excimer lamp, and ocular examinations were performed prior to exposure, 24 h post‐exposure, and at 1, 3, and 6 months. Parameters assessed included visual acuity, refractive error, corneal endothelial density, corneal erosion scores, and conjunctival hyperemia scores. The study found no clinically significant photokeratitis or long‐term eye damage across the five subjects, even at the highest dose of 75 mJ/cm2. Temporary ocular discomfort, including sensations of dryness and epiphora, was reported, but these symptoms subsided within hours after irradiation. The findings indicate that 222‐nm far‐UVC irradiation up to 75 mJ/cm2 does not cause “clinically significant photokeratitis” or long‐term ocular damage, though it may induce temporary discomfort. This supports the safe use of 222‐nm UVC for germicidal applications in occupied environments, providing a basis for revised safety guidelines. [ABSTRACT FROM AUTHOR]

The agri-food processing industry predominantly relies on fossil fuels, contributing significantly to greenhouse gas emissions and extensive water use. Climate change requires a conversion of food processing technologies towards sustainability. Our research focuses on testing and validating pulsed electric field (PEF) technology as a mild processing method for stabilizing freshly squeezed, not from concentrate, blood orange juice. Experiments were carried out on a continuous pilot plant endowed with a patented treatment chamber that ensures a constant flow of product without "hot spots" for a homogeneous treatment. Once the operative conditions of the process in terms of energy density were optimized, PEF-treated blood orange juice was tested in order to evaluate the effects on physico-chemical parameters (total soluble solids, total acidity, pH, CIE L*, a*, b*, C*, h color indices, cloud, bioactive compounds (ascorbic acid, total anthocyanins, total and individual flavanones), antioxidant activity (ORAC units, total phenolic content), microbial communities (aerobic mesophilic viable count, yeasts and molds, acid-tolerant microorganisms), residual enzymatic pectinmethylesterase activity, and sensory attributes (flavor, off-flavor, off-odor, color, intensity of odor, acidity, sweetness, bitter, freshness, cooked flavor). Then, in order to simulate the commercial refrigerated distribution of PEF-treated blood orange juice and define its refrigerated shelf-life, the PEF-treated freshly squeezed, not from concentrate, blood orange juice was subjected to physico-chemical, antioxidant, microbiological, and sensory evaluations over twenty days of refrigerated storage at 4 ± 1 °C. The PEF treatment effectively ensured excellent microbial inactivation and enhanced the nutritional and health characteristics of the juice, thereby extending its shelf-life. This study demonstrates the significant potential of the PEF treatment to produce blood orange juice suitable for a new retail segment—freshly squeezed juices with superior health quality, fresh-like characteristics, and extended refrigerated shelf-life. [ABSTRACT FROM AUTHOR]

High pressure processing (HPP) is a non-thermal technology with emerging application within the fruit and vegetable sector. The impact of the enumeration agar on the recorded HPP inactivation of L. monocytogenes, Salmonella spp. and E. coli in banana–apple and apple purees was evaluated. Additionally, the HPP inactivation and sublethal injury was quantified in apple puree, considering the impact of acid exposure (24 h before HPP) and sampling time. Inoculated purees were pressurized at 300 MPa for 2 min. Enumeration was performed immediately and 24 h after HPP. HPP inactivation was 0.9-to-4.5-fold higher in apple than banana–apple puree. Compared with nutrient-rich media, selective agar enumeration overestimated the inactivation. HPP inactivation and sublethal injury of L. monocytogenes, Salmonella and E. coli was variable, mainly dependent on the exposure to acid and the sampling time. The 24 h-delayed enumeration slightly increased the inactivation. In apple puree, the CECT5947 strain of E. coli O157:H7 was the most piezo-resistant strain (1.5 log reduction), while L. monocytogenes Scott A was the most piezo-sensitive (6-log reduction when exposed to acid and sampled 24 h after HPP). All the studied factors should be taken into account when designing HPP treatments, performing product-specific validation studies and setting verification procedures. [ABSTRACT FROM AUTHOR]

AbstractThe human living environment serves as a habitat for microorganisms and the presence of ubiquitous airborne microbes significantly impacts the natural material cycle. Through ongoing experimentation with beneficial microorganisms, humans have greatly benefited from airborne microbes. However, airborne pathogens endanger human health and have the potential to induce fatal diseases. Tracking airborne microbes is a critical prerequisite for a better understanding of bioaerosols, harnessing their potential advantages, and mitigating associated risks. Although technological breakthroughs have enabled significant advancements in accurately monitoring airborne pathogens, many puzzles about these microbes remain unanswered due to their high variability and environmental diffusibility. Consequently, advanced techniques and strategies for special identification, early warning, and efficient eradication of microbial contamination are continuously being sought. This review presents a comprehensive overview of the research status of airborne microbes, concentrating on the recent advances and challenges in sampling, detection, and inactivation. Particularly, the fundamental design principles for the collection and timely detection of airborne pathogens are described in detail, as well as critical factors for eliminating microbial contamination and enhancing indoor air quality. In addition, future research directions and perspectives for controlling airborne microbes are also suggested to promote the translation of basic research into real products. [ABSTRACT FROM AUTHOR]

• Inexpensive mercury lamps were adopted to sterilize refrigerator compartments. • Both UVC irradiance and inactivation of E. coli were measured. • Impacts of low temperature and humidity on the UVC output were examined. • CFD modeling was used to aid positioning of multiple UVC lamps. Household refrigerator compartments and cold chain systems are highly susceptible to microbial contamination. To minimize the surface-contact disease transmission, low-temperature surfaces must be inactivated. Currently, there is no environmentally friendly and convenient means for surface sterilization at low temperatures. This investigation proposed the use of low-pressure mercury lamps to sterilize the bottom surface of a refrigerator. The mercury lamps emitted UVC irradiation and were mounted horizontally on the sidewalls of the refrigerator compartment to inactivate Escherichia coli (E. coli) on the bottom surface. The measured irradiances and E. coli inactivation efficiencies were used to validate the surface-to-surface (S2S) model. The impacts of the refrigeration temperature (20 °C, 4 °C, and −18 °C, respectively) on the UVC output and E. coli sterilization efficiency were evaluated. And so did for the impacts of the relative humidity (ranging from 45 % to 85 % at 4 °C). The required time for operation of the UVC lamps to reach a 3-log reduction in E. coli was calculated for different lamp placements. The results revealed that the UVC emission of low-pressure mercury lamps decreases remarkably with the temperature. The necessary UVC irradiation dose to achieve the same inactivation efficiency increases as the temperature decreases. To extend the operating life of UVC lamps, the installed lamps should make the irradiance distribution on the target surface as uniform as possible. [ABSTRACT FROM AUTHOR]

Plasma is highly efficient in the inactivation of microorganisms and is tried to be applied to the treatment of wounds. The gas activated by plasma, named plasma-activated gas, can also effectively inactivate microorganisms and get rid of the limitations of direct plasma treatment. However, the details of the interaction of plasma-activated gas on the tissue are still unclear. In this study, the agarose gel models in the presence of microorganisms to simulate the infected tissues were used to study the inactivation effects and mechanisms of plasma-activated gas. The inactivation depths in the gel models in the presence of microorganisms were related to the types of plasma-activated gas and the species of microorganisms. The Mixed-gas exhibited the strongest inactivation effects, and the inactivation depths in the gel models in the presence of bacteria were deeper than those in the presence of fungi. The long-lived species in the plasma-activated gas penetrated to more than 5.2 mm while the short-lived species only penetrated less than 2.3 mm, demonstrating the distinct roles of reactive species in the inactivation process. Moreover, the pig muscle was covered on the gel models to assess the penetration depths of the plasma-activated gas in muscle tissue and the focused plasma-activated gas could penetrate 1–1.5 mm of pig muscle. This study explored the inactivation effects and mechanisms on the gel models and the penetration depths in the real tissues of plasma-activated gas, which supplied the theoretical basis for the further application of plasma-activated gas in biomedical fields. [ABSTRACT FROM AUTHOR]

This study investigated the effects of isochoric freezing (IF) on the shelf-life and quality of raw bovine milk over a 5-week period. The results were compared with conventional refrigeration (RF) and refrigeration after pasteurization (HTST). The IF treatment process entailed storing liquid raw milk in isochoric chambers in thermodynamic equilibrium at -5 °C/77 MPa and -10 °C/96 MPa. Several parameters were analyzed, including microbiology count, physicochemical properties, indigenous enzyme activity, protein content, volatile organic compounds profile, and lipid degradation. Both raw and pasteurized milk experienced increases in the microbial level past the acceptable threshold (≥5.5 log CFU/mL) after 2 weeks and 5 weeks, respectively, leading to the deterioration of other parameters during storage. In comparison, microbiology count decreased significantly during storage for both IF treatment conditions but was more pronounced for the higher pressure (96 MPa) treatment, leading to undetectable levels of microorganism after 5 weeks. IF treatment maintained stable pH, titratable acidity, viscosity, lipid oxidation, volatile profiles, total protein content, and lactoperoxidase activity throughout the storage period. Color was preserved during IF treatment at -5 °C/77 MPa; however, color was impacted during IF treatment at -10 °C/96 MPa. Protein structures were also modified during pressurized storage in both IF treatments. Overall, the study demonstrated that isochoric freezing could significantly increase the shelf-life of milk by reducing microbiology activity, whilst maintaining its nutritional content. These results underscore the potential role of isochoric freezing as a valuable tool in eliminating pathogens while maintaining quality characteristics similar to raw milk over long storage periods.

• Three different MSCs have varied therapeutic effects on AD model mice. • The gut microbiota dysbiosis of AD mice could be partially recovered after MSC treatment, antibiotic diminished the therapeutic impacts of MSCs. • MSCs treatment affected the bile acids related microbiota and metabolites. • Both MSCs and bile acids mediate the therapeutic outcomes in AD mice through MGBA. The intricacy and multifaceted nature of Alzheimer's disease (AD) necessitate therapies that target multiple aspects of the disease. Mesenchymal stromal cells (MSCs) emerge as potential agents to mitigate AD symptoms; however, whether their therapeutic efficacy involves modulation of gut microbiota and the microbiome-gut-brain axis (MGBA) remains unexplored. In this study, we evaluated the effects of three distinct MSCs types—derived from the umbilical cord (UCMSC), dental pulp (SHED), and adipose tissue (ADSC)—in an APP/PS1 mouse model of AD. In comparison to saline control, MSCs administration resulted in a significant reduction of behavioral disturbances, amyloid plaques, and phosphorylated tau in the hippocampus and frontal cortex, accompanied by an increase in neuronal count and Nissl body density across AD-afflicted brain regions. Through 16S rRNA gene sequencing, we identified partial restoration of gut microbial balance in AD mice post-MSCs treatment, evidenced by the elevation of neuroprotective Akkermansia and reduction of the AD-associated Sphingomonas. To examine whether gut microbiota involved in MSCs efficacy in treating AD, SHED with better anti-inflammatory and gut microbiota recovery effects among three MSCs, and another AD model 5 × FAD mice with earlier and more pathological proteins in brain than APP/PS1, were selected for further studies. Antibiotic-mediated gut microbial inactivation attenuated MSCs efficacy in 5 × FAD mice, implicating the involvement of gut microbiota in the therapeutic mechanism. Functional analysis of altered gut microbiota and targeted bile acid metabolism profiling revealed a significant enhancement in bile acid variety following MSCs therapy. A chief bile acid constituent, taurocholic acid (TCA), was orally administered to AD mice and similarly abated AD symptoms. Nonetheless, the disruption of intestinal neuronal integrity with enterotoxin abrogated the ameliorative impact of both MSCs and TCA treatments. Collectively, our findings substantiate that MSCs confer therapeutic benefits in AD within a paradigm that primarily involves regulation of gut microbiota and their metabolites through the MGBA. [ABSTRACT FROM AUTHOR]

Ferrate (Fe(VI): HFeO4− /FeO42−), a potent oxidant, has been investigated as an alternative chemical disinfectant in water treatment due to its reduced production of disinfection by-products. In this study, we assessed the disinfecting ability of potassium ferrate against a variety of microorganisms, including waterborne pathogens, under varying pH and water temperature conditions. We presented CT values, a metric of ferrate concentrations (C) and contact time (T), to quantify microbial inactivation rates. Among the tested microorganisms, human adenovirus was the least resistant to ferrate, followed by waterborne bacteria such as Escherichia coli and Vibrio cholerae, and finally, the protozoan parasite Giardia duodenalis. We further investigated the impact of two pH values (7 and 8) and two temperatures (5 and 25 °C) on microbial inactivation rates, observing that inactivation rates increased with lower pH and higher temperature. In addition to showcasing ferrate's capacity to effectively inactivate a range of the tested microorganisms, we offer a ferrate CT table to facilitate the comparison of the effectiveness of various disinfection methods. HIGHLIGHTS Ferrate effectively inactivates a variety of tested microorganisms.; The inactivation rates of all tested microorganisms increased with lower pH and higher temperature.; A ferrate CT table facilitates the comparison of the effectiveness of various disinfection methods.; Ferrate disinfection could be a promising strategy for practical water treatment applications.;

Curcumin serves as a photosensitizer (PS) in the context of microbial inactivation when subjected to light exposure, to produce reactive oxygen species, which exhibit efficacy in eradicating microorganisms. This remarkable property underscores the growing potential of antimicrobial photodynamic therapy (aPDT) in the ongoing fight against bacterial infections. Considering this, we investigate the efficacy of various in vitro curcumin formulations within a PDT protocol designed to target Staphylococcus aureus. Specifically, we conduct a comparative analysis involving synthetic curcumin (Cur‐Syn) and curcumin derivatives modified with chlorine (Cl), selenium (Se), and iodine (I) (Cur‐Cl, Cur‐Se, Cur‐I). To assess the impact of aPDT, we subject S. aureus to incubation with curcumin, followed by irradiation at 450 nm with energy doses of 3.75, 7.5, and 15 J/cm2. Our investigation encompasses an evaluation of PS uptake and photobleaching across the various curcumin variants. Notably, all three modifications (Cur‐Cl, Cur‐Se, Cur‐I) induce a significant reduction in bacterial viability, approximately achieving a 3‐log reduction. Interestingly, the uptake kinetics of Cur‐Syn and Cur‐Se exhibit similarities, reaching saturation after 20 min. Our findings suggest that modifications to curcumin have a discernible impact on the photodynamic properties of the PS molecule. [ABSTRACT FROM AUTHOR]

We conducted a phase I, randomized, double-blind, placebo-controlled trial including healthy adults in Sui County, Henan Province, China. Ninety-six adults were randomly assigned to one of three groups (high-dose, medium-dose, and low-dose) at a 3:1 ratio to receive one vaccine dose or placebo. Adverse events up to 28 days after each dose and serious adverse events up to 6 months after all doses were reported. Geometric mean titers and seroconversion rates were measured for anti-rotavirus neutralizing antibodies using microneutralization tests. The rates of total adverse events in the placebo group, low-dose group, medium-dose group, and high-dose group were 29.17 % (12.62 %–51.09 %), 12.50 % (2.66 %–32.36 %), 50.00 % (29.12 %–70.88 %), and 41.67 % (22.11 %–63.36 %), respectively, with no significant difference in the experimental groups compared with the placebo group. The results of the neutralizing antibody assay showed that in the adult group, the neutralizing antibody geometric mean titer at 28 days after full immunization in the low-dose group was 583.01 (95 % confidence interval [CI]: 447.12–760.20), that in the medium-dose group was 899.34 (95 % CI: 601.73–1344.14), and that in the high-dose group was 1055.24 (95 % CI: 876.28–1270.75). The GMT of serum-specific IgG at 28 days after full immunization in the low-dose group was 3444.26 (95 % CI: 2292.35–5175.02), that in the medium-dose group was 6888.55 (95 % CI: 4426.67–10719.6), and that in the high-dose group was 7511.99 (95 % CI: 3988.27–14149.0). The GMT of serum-specific IgA at 28 days after full immunization in the low-dose group was 2332.14 (95 % CI: 1538.82–3534.45), that in the medium-dose group was 4800.98 (95 % CI: 2986.64–7717.50), and that in the high-dose group was 3204.30 (95 % CI: 2175.66–4719.27). In terms of safety, adverse events were mainly Grades 1 and 2, indicating that the safety of the vaccine is within the acceptable range in the healthy adult population. Considering the GMT and positive transfer rate of neutralizing antibodies for the main immunogenicity endpoints in the experimental groups, it was initially observed that the high-dose group had higher levels of neutralizing antibodies than the medium- and low-dose groups in adults aged 18–49 years. This novel inactivated rotavirus vaccine was generally well-tolerated in adults, and the vaccine was immunogenic in adults (ClinicalTrials.gov number, NCT04626856). [ABSTRACT FROM AUTHOR]

Solar disinfection (SODIS) is an affordable and sustainable Household Water Treatment (HWT) method endorsed by WHO. However, its limitations include longer sunlight exposure requirements, incomplete microbial inactivation, and post-SODIS microbial regrowth during monsoon and winter seasons in subtropical climates. To address these limitations, the performance of SODIS with H2O2 for microbial inactivation during the monsoon and winter seasons in Bangladesh was evaluated following the WHO HWT protocols. Moreover, the process was verified using drinking water samples collected from restaurants, households, and slums. All SODIS experiments were conducted using reflective reactors with PET bottles and plastic bags, adding 10 mg/L of H2O2, and exposing them to sunlight for 6 h. The results showed that E. coli was completely inactivated within 2 h in plastic bags and within 3 h in PET bottles during the monsoon season, achieving an LRV of > 5. In winter, both achieved an LRV > 5 within 3 h and plastic bags showed more efficient in microbial inactivation than PET bottles. The microbial inactivation rates were 5 times higher than those of conventional SODIS. No regrowth of microorganisms was observed during the subsequent post-SODIS period of 12 h and 24 h at room temperature. The study findings suggest that SODIS with H2O2 has the potential for complete microorganism inactivation with shorter sunlight exposure in subtropical climates with moderate to low solar irradiation and can be adopted as a reliable disinfection option for rural and urban communities with unsafe drinking water supply. [ABSTRACT FROM AUTHOR]

This study examines the inactivation kinetics and stress responses of Gram-positive and Gram-negative waterborne bacteria using ultraviolet (UV)-B and UV-C LEDs at varying fluences. Our findings show that UV-light-emitting diodes (LED) treatment effectively inactivates both bacterial types, achieving over 4-log reductions at 255 nm and 285 nm wavelengths. Notably, inactivation rates at 285 nm, especially at higher fluences, are comparable to or exceed those at 255 nm. Additionally, UV-B treatment at 285 nm requires shorter exposure times for the same UV dose due to its deeper penetration into water and higher radiant flux. Stress responses varied between species: 255 nm exposure caused more direct DNA damage, triggering the SOS response with recA upregulation, particularly in Gram-positive L. innocua; while 285 nm exposure primarily induced oxidative stress, leading to soxS upregulation, especially in Gram-negative bacteria. These results suggest that UV-B complements UV-C effects by causing reactive oxygen species (ROS) formation in addition to DNA damage, challenging DNA repair. Given the higher cost of UV-C LEDs, our results support the optimization of water treatment systems using UV-B LEDs, which is a promising approach for improving bacterial inactivation while reducing exposure time and energy use. [ABSTRACT FROM AUTHOR]

Consumers demand preservative-free and not heat-treated foods instead of preservative containing and thermally processed foods. Alternative non-thermal food processing technologies have been developed to meet these demands of consumers, but the effectiveness of these technologies is limited due to the fact that foodborne microorganisms form resistant spores and produce toxins. Cold plasma, a new technology, stands out as a promising technology, especially in the inactivation of foodborne microorganisms and spores. Cold plasma technology also provides significant advantages over conventional food processing technologies for microbial inactivation as it is a versatile, efficient, economical, residue-free and environmentally friendly method. Cold plasma technology can reduce the microbial load of foods, preserve their quality and extend their shelf life. In this review, cold plasma technology, cold plasma production methods, mechanism of cold plasma and its effects on microorganisms in fruits, vegetables, meat, poultry and seafood were investigated. [ABSTRACT FROM AUTHOR]

Fresh insects in the form of paste can be conveniently utilised for further food preparations and processing at both household and industrial levels. However, due to the high moisture content and particular physiochemical properties, insect paste is highly unstable and susceptible to significant quality changes during storage. The aim of this study was to evaluate the microbiological and physicochemical stability of high hydrostatic pressure (HHP) treated Tenebrio molitor paste stored at different modified atmosphere packaging (MAP) conditions. Three different MAP compositions and normal air were applied. pH, colour, lipid oxidation, fluorescence spectra and microbiological parameters were evaluated along 28 days of refrigerated storage (4 °C). HHP treatment (600 MPa, 5 min) resulted in a significant reduction in mesophilic aerobic bacteria, anaerobic bacteria and yeast and mould counts. Growth of mesophilic aerobic and anaerobic bacteria remained low for 7 days at 4 °C, regardless of the applied atmospheric conditions, while high microbial growth was observed after 14 days without any significant differences among the treatments. The number of mesophilic spores remained low throughout the entire storage period when MAP was applied, whereas high values were observed after 28 days in the samples stored in normal air. Listeria monocytogenes, Salmonella spp. and Escherichia coli were not detected in any of the samples, nor in the raw paste. Lipid oxidation was initiated by the HHP treatment and displayed an increasing trend during the storage period, although the oxidation levels were lower in the MAP without oxygen compared to the normal air packaging and in MAPs with high O2 or CO2 levels. Fluorescence spectroscopy showed high potential for rapid detection of chemical changes in insect products during processing and storage. Overall, this study showed that MAP can effectively be applied on HHP-treated insect paste to extend its storage period. Absence of oxygen has been identified as a crucial factor in achieving reduced microbial growth and ensuring high physiochemical quality of the final product. Therefore, the present research offers a valuable insight for creating new edible insect-based products within the food industry. [ABSTRACT FROM AUTHOR]

Cold plasma (CP) is an alternative to traditional thermal sterilization techniques. This study aimed to investigate the preservation effects of CP treatment at 120 kV and 130 Hz for 150 s on fresh-cut Hami melons during storage at 4 °C for 8 d. There was no significant difference in the pH, color, firmness, and soluble solids content of the two groups during 0–4 days of storage. After CP treatment, the enzyme activities, total viable count (TVC), and values of the electronic nose (E-nose) changed. During storage, the increase in polyphenol oxidase (PPO) and peroxidase (POD) activities was inhibited by CP treatment. Initially, CP treatment yielded a 1.06 log reduction in total viable count (TVC). During storage, the TVC of the CP-treated group was significantly lower than that of the untreated group. CP treatment affected the E-nose values related to ketones, terpenes, polar, aromatic, and sulphur compounds. This study indicated that high-voltage and short-time CP treatment can extend the shelf-life of fresh-cut Hami melons by inhibiting oxidation and reducing microbial contamination without negative effects on physical quality. [ABSTRACT FROM AUTHOR]

Millets, historically staple foods in Asia and Africa, saw reduced cultivation and consumption with the rise of wheat, maize, and rice in the mid-20th century. Recognizing their potential, the United Nations declared 2023 as the International Year of Millets (IYOM) to promote their reintroduction into global food systems. Millets offer benefits like climate resilience, balanced nutrition, and gluten-free properties. Consumption can help combat obesity, diabetes, and cholesterol, offering a solution to malnutrition amidst rising populations. Extrusion processing can mass-produce millet-based food products to meet societal needs to provide nutrient-rich, affordable, and shelf-stable products. Leveraging extrusion technology, millet-based products can be efficiently mass-produced to meet nutritional needs, enhancing food security worldwide. Moreover, extrusion causes biochemical changes, such as protein denaturation, starch gelatinization, inactivation of microorganisms, enzymes, anti-nutritional factors, and solubilizes fiber. This review aims to explore millet functionality and extrudability, unlocking possibilities for diverse, nutrient-rich food products. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate hyperbaric storage at room temperature (75–200 MPa, 30 days, 18–23 °C, HS/RT) on Clostridium perfringens spores in brain-heart infusion broth (BHI-broth) at pH 4.50, 6.00, and 7.50 and coconut water (pH 5.40). Both matrices were also pasteurized by high pressure processing (600 MPa, 3 min, 17 °C, HPP) to simulate commercial pasteurization followed by HS, in comparison with refrigeration (5 °C, RF). The results showed that, at AP/RT, spores' development occurred, except at pH 4.50 in BHI-broth, while for RF, no changes occurred along storage. Under HS, at pH 4.50, neither spore development nor inactivation occurred, while at pH 6.00/7.50, inactivation occurred (≈2.0 and 1.0 logs at 200 MPa, respectively). Coconut water at AP/RT faced an increase of 1.6 logs of C. perfringens spores after 15 days, while for RF, no spore development occurred, while the inactivation of spores under HS happened (≈3 logs at 200 MPa). HPP prior to HS seems to promote a subsequent inactivation of C. perfringens spores in BHI-broth at pH 4.50, which is less evident for other pHs. For HPP coconut water, the inactivation levels under HS were lower (≈2.0 logs at 200 MPa). The Weibull model well described the inactivation pattern observed. These results suggest that HS/RT can be simultaneously used as a tool to avoid C. perfringens spores' development, as well as for its inactivation, without the application of high temperatures that are required to inactivate these spores. [ABSTRACT FROM AUTHOR]

Summary: High‐pressure processing (HPP) is a method of food preservation where food is processed under extremely high pressure, leading to the inhibition of bacteria and enzymes and ensuring that food is safe for consumption. This meta‐analysis aims to assess the inactivation effects of HPP on the microbial counts in milk. Analyses were performed using a comprehensive dataset containing 26 studies selected using specific criteria. Data were analysed using a random‐effects model and results are presented as raw mean differences (RMD) with 95% confidence intervals (95% CI). Results showed that spore‐forming bacteria had the highest resistance to HPP, followed by Gram‐positive and then Gram‐negative bacteria. A temperature range of 25–55 °C for vegetative cells and 55–90 °C for spores, a pressure of 400–600 MPa, and increasing the treatment time further enhance the efficiency of microbial inactivation. The results showed that HPP has a significant impact on inactivation of microbial counts in milk. [ABSTRACT FROM AUTHOR]

Ferrate (Fe(VI): HFeO4-/FeO42-), a potent oxidant, has been investigated as an alternative chemical disinfectant in water treatment due to its reduced production of disinfection by-products. In this study, we assessed the disinfecting ability of potassium ferrate against a variety of microorganisms, including waterborne pathogens, under varying pH and water temperature conditions. We presented CT values, a metric of ferrate concentrations (C) and contact time (T), to quantify microbial inactivation rates. Among the tested microorganisms, human adenovirus was the least resistant to ferrate, followed by waterborne bacteria such as Escherichia coli and Vibrio cholerae, and finally, the protozoan parasite Giardia duodenalis. We further investigated the impact of two pH values (7 and 8) and two temperatures (5 and 25 °C) on microbial inactivation rates, observing that inactivation rates increased with lower pH and higher temperature. In addition to showcasing ferrate's capacity to effectively inactivate a range of the tested microorganisms, we offer a ferrate CT table to facilitate the comparison of the effectiveness of various disinfection methods. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

Many emerging and re-emerging infectious diseases are prevalent, and the number of patients with allergies is increasing. Therefore, the importance of purifying the living environment is increasing. Photocatalysts undergo extreme redox reactions and decompose organic matter upon exposure to the excitation light. In contrast to ultraviolet light and disinfectants, which are standard methods for inactivating viruses and eliminating microorganisms, photocatalysts can decompose toxic substances, such as endotoxins and allergens, rendering them harmless to the human body. Photocatalysts have attracted significant attention as potential antiviral and antimicrobial agents. This review outlines the antiviral, antimicrobial, and anti-allergenic effects of photocatalysts. Especially, we have discussed the inactivation of SARS-CoV-2 in liquids and aerosols, elimination of Legionella pneumophila in liquids, decomposition of its endotoxin, decomposition of cat and dog allergens, and elimination of their allergenicity using photocatalysts. Furthermore, we discuss future perspectives on how photocatalysts can purify living environments, and how photocatalytic technology can be applied to companion animals and the livestock industry. [ABSTRACT FROM AUTHOR]

In recent years, inactivated bacteria, bacteria components or metabolites with healthy effects have attracted extensive attention from researchers at home and abroad, and the term definition of postbiotics has been put forward successively. Based on the definition of postbiotics proposed by Probiotics Society of Chinese Institute of Food Science and Technology in 2022, this paper used bibliometrics to statistically analyze the research literature on postbiotics in the databases of China National Knowledge Network (CNKI), PubMed and Web of Science (WoS). Based on WoS database, the country distribution and research hotspots were analyzed. The results showed that in PubMed and WoS databases, the number of publications in the last three years exceeded the total number of publications in the last two decades ( 20002018), and the number of publications reached the maximum in 2021, with 223 and 248 articles respectively. The research heat of the postbiotics was rising continuously, and Japan was the country with the largest number of postbiotics research literatures. The number of publications on postbiotics in CNKI database showed a fluctuating linear growth rate, with an average annual growth rate of 21.76%. In this paper, the health effects of postbiotics were reviewed from in vitro, animal and clinical studies. The analysis shows that postbiotics are mainly involved in promoting intestinal health and regulating immunity. Studies at home and abroad have shown that the composition and health effects of postbiotics prepared by different microbial inactivation processes are different. This paper compared and analyzed the effective components and health action mechanism of postbiotics under different inactivation methods, so as to provide certain reference for the preparation of postbiotics by different strains. [ABSTRACT FROM AUTHOR]

The efficacy of an in-package microbial inactivation method, combining H2O2 and atmospheric dielectric barrier discharge cold plasma (ADCP) treatments (H2O2-ADCP), in reducing contamination of Brassica oleracea (cabbage) slices was investigated. Cabbage slices were placed in a polyethylene terephthalate container with a H2O2-soaked polypropylene pad attached to the inside of the lid, followed by subjecting the closed container to ADCP treatment. The H2O2-ADCP treatment inactivated Escherichia coli O157:H7 and Listeria monocytogenes, resulting in reductions of 1.8 and 2.0 log CFU/g, respectively, which were greater than the sum of the inactivation effects observed with each individual treatment. The combined treatment decreased the count of Bacillus cereus spores and indigenous bacteria by 1.0 log spores/g and 1.3 log CFU/g, respectively. Moreover, the in-package method did not alter the moisture content or texture of cabbage slices. These results demonstrate the potential of H2O2-ADCP as a microbial decontamination method for packaged cabbage slices. [ABSTRACT FROM AUTHOR]

A model for simultaneous heat and mass transfer during the cooking process of frozen hamburger has been developed, using a modified form of Darcy's law to describe the capillary flow of moisture and Fourier's second law in cylindrical coordinates to describe the heat transfer. The effects of cooking time (0 to 12 min), cooking temperature (140 to 160 °C), and patty thickness (10 to 14 mm) during the hamburger cooking process on temperature profile, moisture content, and inactivation kinetics of Salmonella bacteria were investigated. The results showed that the predicted temperature and moisture values are in good agreement with the measured data. Due to the low convective heat transfer coefficient in the upper part of the sample at the beginning of the cooking process, non-uniformity in temperature was observed, which was resolved by flipping the hamburger and resulted in a reduction in cooking time. In addition, an increase in the heating temperature results in an increase in the rate of evaporation and moisture loss from the hamburger patty. The simulation results showed that at a cooking temperature of 140 °C and a patty thickness of 14 mm, all points of the hamburger will not achieve a 12D reduction of Salmonella and there is a possibility of salmonellosis under these conditions. [ABSTRACT FROM AUTHOR]

Groundwater contaminated by benzene and toluene is a common issue, posing a threat to the ecosystems and human health. The removal of benzene and toluene under sulfate-reducing condition is well known, but how the bacterial community shifts during this process remains unclear. This study aims to evaluate the shift in bacterial community structure during the biodegradation of benzene and toluene under sulfate-reducing condition. In this study, groundwater contaminated with benzene and toluene were collected from the field and used to construct three artificial samples: Control (benzene 50 mg/L, toluene 1.24 mg/L, sulfate 470 mg/L, and HgCl2 250 mg/L), S1 (benzene 50 mg/L, toluene 1.24 mg/L, sulfate 470 mg/L), and S2 (benzene 100 mg/L, toluene 2.5 mg/L, sulfate 940 mg/L). The contaminants (benzene and toluene), geochemical parameters (sulfate, ORP, and pH), and bacterial community structure in the artificial samples were monitored over time. By the end of this study (day 90), approximately 99% of benzene and 96% of toluene could be eliminated in both S1 and S2 artificial samples, while in the Control artificial sample the contaminant levels remained unchanged due to microbial inactivation. The richness of bacterial communities initially decreased but subsequently increased over time in both S1 and S2 artificial samples. Under sulfate-reducing condition, key players in benzene and toluene degradation were identified as Pseudomonas, Janthinobacterium, Novosphingobium, Staphylococcus, and Bradyrhizobium. The results could provide scientific basis for remediation and risk management strategies at the benzene and toluene contaminated sites. [ABSTRACT FROM AUTHOR]

As a nutrient rich emulsion extracted from plant materials, plant-based milk (PBM) has been the latest trend and hot topic in the food industry due to the growing awareness of consumers toward plant-based products in managing the environmental (carbon footprint and land utility), ethical (animal well-fare) and societal (health-conscious) issues. There have been extensive studies and reviews done to discuss the distinct perspective of PBM including its production, health effects and market acceptance. However, not much has been emphasized on the valuable antioxidants present in PBM which is one of the attributes making them stand apart from dairy milk. The amounts of antioxidants in PBM are important. They offered tremendous health benefits in maintaining optimum health and reducing the risk of various health disorders. Therefore, enhancing the extraction of antioxidants and preserving their activity during production and storage is important. However, there is a lack of a comprehensive review of how these antioxidants changes in response to different processing steps involved in PBM production. Presumably, antioxidants in PBM could be potentially lost due to thermal degradation, oxidation or leaching into processing water. Hence, this paper aims to fill the gaps by addressing an extensive review of how different production steps (germination, roasting, soaking, blanching, grinding and filtration, and microbial inactivation) affect the antioxidant content in PBM. In addition, the effect of different microbial inactivation treatments (thermal or non-thermal processing) on the alteration of antioxidant in PBM was also highlighted. This paper can provide useful insight for the industry that aims in selecting suitable processing steps to produce PBM products that carry with them a health declaration. [ABSTRACT FROM AUTHOR]

The majority of acidic fruits are perishable owing to their high-water activity, which promotes microbial activity, thus exhibiting metabolic functions that cause spoilage. Along with sanitary practices, several treatments are used during processing and/or storage to inhibit the development of undesirable bacteria. To overcome the challenges caused by mild heat treatment, juice manufacturers have recently increased their involvement in developing novel non-thermal processing procedures. Ultrasonication alone or in combination with other hurdle technologies may be used to pasteurize processed fruit juices. Multifrequency ultrasound has gained popularity due to the fact that mono-frequency ultrasound has less impact on bacterial inactivation and bioactive compound enhancement of fruit juice. Here, we present and discuss the fundamental information and technological knowledge of how spoilage bacteria, specifically Alicyclobacillus acidoterrestris, assemble resistant spores and inactivate and germinate dormant spores in response to nutrient germinants and physical treatments such as heat and ultrasound. To the authors' knowledge, no prior review of ultrasonic inactivation and germination of A. acidoterrestris in fruit juice exists. Therefore, this article aims to provide a review of previously published research on the inactivation and germination of A. acidoterrestris in fruit juice by ultrasound and heat. [ABSTRACT FROM AUTHOR]

Details of excitation and ionization acts hide a description of the biological effects of charged particle traversal through living tissue. Nanodosimetry enables the introduction of novel quantities that characterize and quantify the particle track structure while also serving as a foundation for assessing biological effects based on this quantification. This presents an opportunity to enhance the planning of charged particle radiotherapy by taking into account the ionization detail. This work uses Monte Carlo simulations with Geant4-DNA code for a wide variety of charged particles and their radiation qualities to analyze the distribution of ionization cluster sizes within nanometer-scale volumes, similar to DNA diameter. By correlating these results with biological parameters extracted from the PIDE database for the V79 cell line, a novel parameter R 2 based on ionization details is proposed for the evaluation of radiation quality in terms of biological consequences, i.e., radiobiological cross section for inactivation. By incorporating the probability p of sub-lethal damage caused by a single ionization, we address limitations associated with the usually proposed nanodosimetric parameter F k for characterizing the biological effects of radiation. We show that the new parameter R 2 correlates well with radiobiological data and can be used to predict biological outcomes. [ABSTRACT FROM AUTHOR]

This study investigated the antimicrobial effects of lactic acid (LA) (3%) and peracetic acid (PA) (300 ppm) on tilapia fillets (Oreochromis niloticus) by fogging (15 min) or by immersion (2 s) in a pool of Escherichia coli (NEWP 0022, ATCC 25922, and a field-isolated strain), Staphylococcus aureus (ATCC 25923 and a field-isolated strain), and Salmonella Typhimurium (ATCC 13311 and ATCC 14028), as well as the effects on the physicochemical characteristics of the fillets. Fogging was effective and the best application method to control S. Typhimurium regardless of the acid used, promoting reductions of 1.66 and 1.23 log CFU/g with PA and LA, respectively. Regarding E. coli, there were significant reductions higher than 1 log CFU/g, regardless of the treatment or acid used. For S. aureus, only immersion in PA showed no significant difference (p < 0.05). For other treatments, significant reductions of 0.98, 1.51, and 1.17 log CFU/g were observed for nebulized PA, immersion, and LA fogging, respectively. Concerning the pH of the samples, neither of the acids used differed from the control. However, treatments with LA, and fogging with PA, reduced the pH compared to immersion in PA. As for color parameters, L* and a* values showed changes regardless of the acid or method used, resulting in an improved perception of fillet quality. These results indicate that fogging and immersion are alternatives for reducing S. Typhimurium, E. coli, and S. aureus in tilapia fillets. [ABSTRACT FROM AUTHOR]

The microbial inactivation ability of low temperature plasma treatment generated by dielectric barrier discharge (DBD) on bread-born mold (black bread mold) is investigated. It is shown that the plasma treatment can effectively decrease the mold growth rate. The longer plasma treatment time is, the more mold spores are inactivated. On the other hand, plasma treatment has not concrete effects on growth initiation time of bread-born mold. The effects of mold locations in DBD device (between the electrodes or out of electrodes gap), use of transparent barrier, electrode materials, and carrier gas on inactivation capability of DBD on bread-born molds has been analyzed. The possibility of different microbial inactivation mechanisms of plasma treatment on bread-born mold is surveyed, and a rough estimate of their shares is presented. In the best conditions, the 82% decrement in mold growth is achieved by only 5 s plasma treatment. [ABSTRACT FROM AUTHOR]

Photodynamic therapy (PDT) stands out as a noteworthy development as an alternative targeted treatment against skin ailments. While PDT has advanced significantly, research into photo-activatable "Green drugs" derived from plants which are less toxic than the synthetic drugs has not kept pace. This study investigates the potential of Fagopyrin F Containing Fraction (FCF) derived from Fagopyrum tataricum in mediating PDT against Staphylococcus aureus and skin cancer cells (A431). FCF was isolated from the plant extract using thin-layer chromatography, followed by identification of the compound through high-performance liquid chromatography and high-resolution liquid chromatography–mass spectrometry. FCF was tested to determine its antibacterial and anticancer efficacy. Results revealed that FCF-mediated PDT exhibited potent action against S. aureus, significantly reducing bacterial viability (MIC 19.5 μg/100 μL). Moreover, FCF-mediated PDT showed good efficacy against A431 cells, resulting in a notable reduction in cell viability (IC50 29.08 μg/mL). Given the known association between S. aureus and squamous cell carcinoma (SCC), FCF shows the potential to effectively target and eradicate both SCC and the related S. aureus present within the lesions. In silico study reveals that Fagopyrin F effectively binds with the epidermal growth factor (EGFR), one among the highly expressed proteins in the A431 cells, with a binding energy of − 9.6 kcal/mol. The affinity of Fagopyrin F for EGFR on A431 cancer cells along with its cytotoxicity against skin cancer cells while safeguarding the normal cells (L929) plays a major part in the way it targets cancer cells. However, its safety, efficacy, and long-term advantages in treating skin conditions require more investigation, including in vivo investigations and clinical trials. [ABSTRACT FROM AUTHOR]

The current global population stands at 8.1 billion people and is projected to reach 9 billion by 2037. The food sector will need to undergo significant transformations to ensure food security. In this context, drying plays an important role in enhancing global food security by facilitating the safe storage of agricultural products and food. In this study, we employed two innovative drying methods: supercritical carbon dioxide (scCO2) drying and its combination with high-power ultrasound (scCO2+HPU) to assess their performance in drying seeds and fruits such as peas and apples. Among drying methods, supercritical carbon dioxide is emerging as a promising technology in the food drying industry. So far, the use of scCO2 has yielded promising results in the drying of spices, meat, and vegetables, but further studies are needed. High-power ultrasound has shown substantial potential in enhancing water mass transfer and microbial inactivation when coupled with technology. The outcomes of our experimental implementation demonstrated a significantly greater reduction in weight, moisture content and a notably lower water activity level for scCO2+HPU compared to scCO2 alone. These findings validate the significant potential of this integrated technology, which warrants further exploration in diverse food matrices. [ABSTRACT FROM AUTHOR]

This study investigated the impact of pulsed light (PL) applied at a fluence of 4–12 J cm−2 (complying with U.S. Food and Drug Administration standards) on fresh‐cut watermelon, focusing on its efficacy in inactivating various food‐borne pathogenic gram‐positive (Escherichia coli and Staphylococcus aureus) and gram‐negative (Listeria monocytogenes and Salmonella) bacteria. The inactivation data were used to fit the log‐linear and Weibull kinetic models. Additionally, the impact of PL on physicochemical properties, lycopene content, total phenolic content, antioxidant activity, and pectin methylesterase (PME) residual activity (RA) was studied. The results demonstrated that the inactivation rate increases with the increase in fluence. Salmonella was most sensitive to PL, resulting in a reduction of 2.55 ± 0.08 log CFU g−1 and a higher kmax, whereas S. aureus was most resistant, with a reduction of 1.87 ± 0.24 log CFU g−1 and a lower kmax. The Weibull model was the best to predict the inactivation kinetics based on standard statistics and information theory criteria. For all assayed food‐borne pathogens, the inactivation curve showed non‐linearity with upward concavity except for L. monocytogenes, which followed a concave downward curve (β >1). Results showed that PL was effective in the retention of color, firmness, pH levels, total soluble solids, and titratable acidity, and also had a positive effect on enhancing the levels of essential components such as lycopene, total phenolic compounds, and antioxidant activity. Additionally, the PME RA significantly decreased with an increase in fluence due to structural modification. Therefore, PL can be explored to enhance fresh‐cut watermelon's safety and quality attributes. Practical Applications: The implementation of this research holds significant potential for practical benefits in the fresh‐cut fruit industry. The findings could revolutionize processing practices, ensuring enhanced microbial safety, enzyme inactivation, and an extended shelf‐life of fresh‐cut watermelon. The study strongly contributes to preserving the desirable texture, color, and overall quality of the product, enhancing the retention of lycopene and other valuable antioxidants by standardizing the pulsed light treatment parameters while adhering to U.S. Food and Drug Administration standards for food application. Moreover, this research will scientifically contribute to addressing the critical challenges of foodborne outbreaks in the fresh‐cut fruit sector while providing consumers with a healthy, convenient food choice. [ABSTRACT FROM AUTHOR]

Tender coconut water (TCW) processing has been a challenge and is often accompanied by challenges such as beneficial bioactive compound deterioration and enzymatic and non‐enzymatic browning initiation. Fresh TCW was treated with a combination of pressure (350–550 MPa) and treatment time (3–7 min). This study unveiled the potency of high‐pressure processing (HPP) in reducing undesirable enzyme activity, such as polyphenol oxidase (PPO) and peroxidase (POD) activity in TCW by up to 36.472% and 30.606%, respectively. The maximum loss of vitamin C was reported to be 7.84% at 550 MPa/7 min compared to the untreated one, which is very acceptable in terms of quality retention. The total phenolic content and antioxidant activities were well retained and increased in the HPP‐treated TCW samples. Similarly, the total and reducing sugar reduction was within 20%–25%. The findings of this investigation demonstrated the effectiveness of high‐pressure processing in preserving quality and reducing the activity of enzymes that cause deterioration in TCW. Moreover, the aerobic plate count (APC) and yeast and mold count (YM) were decreased significantly (p < 0.05) after 450 MPa/5 min treatment. Practical applications: Over the years, the food industry has been facing a consistent challenge in perishable product processing (juices, milk, meat, etc.) to extend its shelf‐life while keeping its nutritional and sensory properties intact. This study presented a significant insight into TCW processing regarding enzyme, microbial inactivation, and nutritional property preservation using HPP technology. Moreover, from a quality perspective, this work enables the HPP‐treated TCW to be as close to a fresh one without any preservative addition. HPP technique is believed to appeal to industries that seek a green alternative technique to thermal processing (which makes processed foods unacceptable among consumers) to produce minimally treated foods on a commercial scale. [ABSTRACT FROM AUTHOR]