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The impact of food model system structure on the inactivation of Listeria innocua by cold atmospheric plasma and nisin combined treatments
International Journal of Food Microbiology ( IF 5.4 ) Pub Date : 2020-11-04 , DOI: 10.1016/j.ijfoodmicro.2020.108948
Katherine M. Costello , Cindy Smet , Jorge Gutierrez-Merino , Madeleine Bussemaker , Jan F. Van Impe , Eirini G. Velliou

Novel processing methods such as cold atmospheric plasma (CAP) and natural antimicrobials like nisin, are of interest to replace traditional food decontamination approaches as, due to their mild nature, they can maintain desirable food characteristics, i.e., taste, texture, and nutritional content. However, the microbial growth characteristics (planktonic growth/surface colonies) and/or the food structure itself (liquid/solid surface) can impact the inactivation efficacy of these novel processing methods. More specifically, cells grown as colonies on a solid(like) surface experience a completely different growth environment to cells grown planktonically in liquid, and thus could display a different response to novel processing treatments through stress adaptation and/or cross protection mechanisms. The order in which combined treatments are applied could also impact their efficacy, especially if the mechanisms of action are complementary.

This work presents a fundamental study on the efficacy of CAP and nisin, alone and combined, as affected by food system structure. More specifically, Listeria innocua was grown planktonically (liquid broth) or on a viscoelastic Xanthan gum gel system (1.5% w/v) and treated with CAP, nisin, or a combination of the two. Both the inactivation system, i.e., liquid versus solid(like) surface and the growth characteristics, i.e., planktonic versus colony growth, were shown to impact the treatment efficacy. The combination of nisin and CAP was more effective than individual treatments, but only when nisin was applied before the CAP treatment.

This study provides insight into the environmental stress response/adaptation of L. innocua grown on structured systems in response to natural antimicrobials and novel processing technologies, and is a step towards the faster delivery of these food decontamination methods from the bench to the food industry.



中文翻译:

食物模型系统结构对冷常压血浆和乳链菌肽联合处理对无毒李斯特菌灭活的影响

诸如冷大气血浆(CAP)和天然抗菌剂(如乳链菌肽)之类的新型加工方法因取代了传统的食品净化方法而备受关注,因为它们具有温和的性质,可以保持理想的食品特性,即味道,质地和营养成分。但是,微生物的生长特性(浮游生物生长/表面菌落)和/或食物结构本身(液体/固体表面)会影响这些新型加工方法的灭活效果。更具体地,在固体(类)表面上作为集落生长的细胞经历与在液体中浮游式生长的细胞完全不同的生长环境,并且因此可以通过应力适应和/或交叉保护机制对新颖的处理显示不同的响应。

这项工作提出了关于CAP和乳链菌肽单独或联合使用时受食物系统结构影响的功效的基础研究。更具体地,将无病李斯特菌浮游地(液体肉汤)或在粘弹性的黄原胶凝胶体系(1.5%w / v)上生长,并用CAP,乳链菌肽或两者的组合处理。灭活系统(即液体对固体(类)表面)和生长特性(即浮游对菌落生长)都显示出对治疗功效的影响。乳酸链球菌素和CAP的联合治疗比单独治疗更有效,但仅在CAP治疗之前应用乳酸链球菌肽时有效。

这项研究提供了对结构化系统上生长的无毒李斯特菌的环境胁迫响应/适应性的洞察力,以响应天然抗菌剂和新颖的加工技术,并且是朝着将这些食品净化方法从实验台更快地交付到食品工业迈出的一步。

更新日期:2020-11-13
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