Levels and types of microbial contaminants in different plant-based ingredients used in dairy alternatives
In this study levels and types of microbial contaminants were investigated in 88 different plant-based ingredients including many that are used to manufacture dairy alternatives. Studied ingredients encompassed samples of pulses (pea, faba bean, chickpea, and mung bean), cereals/pseudocereals (oat,...
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| Veröffentlicht in: | International journal of food microbiology 2023-12, Vol.407, p.110392-110392, Article 110392 |
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| creator | Kyrylenko, Alina Eijlander, Robyn T. Alliney, Giovanni de Bos, Elly Lucas-van Wells-Bennik, Marjon H.J. |
| description | In this study levels and types of microbial contaminants were investigated in 88 different plant-based ingredients including many that are used to manufacture dairy alternatives. Studied ingredients encompassed samples of pulses (pea, faba bean, chickpea, and mung bean), cereals/pseudocereals (oat, rice, amaranth and quinoa) and drupes (coconut, almond and cashew). The microbial analysis included: i) total viable count (TVC), ii) total aerobic mesophilic spore count (TMS), iii) heat resistant aerobic thermophilic spore count (HRTS), iv) anaerobic sulfite reducing Clostridium spore count (SRCS), and v) Bacillus cereus spore count (BCES). Microorganisms isolated from the counting plates with the highest sample dilutions were identified using 16S rRNA and MALDI-TOF MS analyses.
Many of the investigated ingredients showed a high proportion of spores as part of their total aerobic mesophilic counts. In 63 % of the samples, the difference between TVC and TMS counts was 1 Log10 unit or less. This was particularly the case for the majority of pea isolates and concentrates, faba bean isolates, oat kernels and flakes, and for single samples of chickpea isolate, almond, amaranth, rice, quinoa, and coconut flours. Concentrations of TVC ranged between |
| doi_str_mv | 10.1016/j.ijfoodmicro.2023.110392 |
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Many of the investigated ingredients showed a high proportion of spores as part of their total aerobic mesophilic counts. In 63 % of the samples, the difference between TVC and TMS counts was 1 Log10 unit or less. This was particularly the case for the majority of pea isolates and concentrates, faba bean isolates, oat kernels and flakes, and for single samples of chickpea isolate, almond, amaranth, rice, quinoa, and coconut flours. Concentrations of TVC ranged between <1.0 and 5.3 Log10 CFU/g in different samples, and TMS varied between <1.0 and 4.1 Log10 CFU/g. Levels of HTRS, BCES and SRCS were generally low, typically around or below the LOD of 1.0 Log10 CFU/g.
In total, 845 individual bacterial colonies were isolated belonging to 33 different genera. Bacillus licheniformis and B. cereus group strains were most frequently detected among Bacillus isolates, and these species originated primarily from pea and oat samples. Geobacillus stearothermophilus was the main species encountered as part of the HRTS. Among the Clostridium isolates, Clostridum sporogenes/tepidum were predominant species, which were mostly found in pea and almond samples. Strains with potential to cause foodborne infection or intoxication were typed using the PCR-based method for toxin genes detection. In the B. cereus group, 9 % of isolates contained the ces gene, 28 % contained hbl, 42 % cytK, and 69 % were positive for the nhe gene. Absence of the boNT-A and -B genes was confirmed for all isolated C. sporogenes/tepidum strains. Nearly all (98 %) B. licheniformis isolates were positive for the lchAA gene.
Insight into the occurrence of microbial contaminants in plant-based ingredients, combined with knowledge of their key inactivation and growth characteristics, can be used for the microbial risk assessment and effective design of plant-based food processing conditions and formulations to ensure food safety and prevent spoilage.
•Microbial loads in plant-based ingredients were highly variable.•Maximum TVC and mesophilic spore counts were 5.3 and 4.1 Log10 CFU/g, respectively.•Many samples contained a high proportion of spore formers as part of the total counts.•The main aerobic spore formers were Bacillus subtilis and Bacillus cereus group members.•The predominant anaerobic species encountered were Clostridum sporogenes/tepidum.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2023.110392</identifier><language>eng</language><publisher>Elsevier B.V</publisher><subject>almonds ; Bacillus ; Bacillus cereus ; Bacillus licheniformis ; Bacteria ; chickpeas ; Clostridium ; coconuts ; Dairy and meat alternatives ; faba beans ; food microbiology ; food safety ; foodborne illness ; genes ; Geobacillus stearothermophilus ; heat tolerance ; microbial contamination ; microbiological risk assessment ; mung beans ; oats ; peas ; Plant protein ; plant-based foods ; plate count ; poisoning ; polymerase chain reaction ; pseudocereals ; rice ; species ; spoilage ; Spore formers ; spores ; stone fruits ; sulfites ; toxins</subject><ispartof>International journal of food microbiology, 2023-12, Vol.407, p.110392-110392, Article 110392</ispartof><rights>2023 The Authors</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c438t-cc5d70bdeae61b627d7e4e61e9d8f666430c4ad711696d73a3c02a7c3e1e4e7c3</citedby><cites>FETCH-LOGICAL-c438t-cc5d70bdeae61b627d7e4e61e9d8f666430c4ad711696d73a3c02a7c3e1e4e7c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0168160523003082$$EHTML$$P50$$Gelsevier$$Hfree_for_read</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids></links><search><creatorcontrib>Kyrylenko, Alina</creatorcontrib><creatorcontrib>Eijlander, Robyn T.</creatorcontrib><creatorcontrib>Alliney, Giovanni</creatorcontrib><creatorcontrib>de Bos, Elly Lucas-van</creatorcontrib><creatorcontrib>Wells-Bennik, Marjon H.J.</creatorcontrib><title>Levels and types of microbial contaminants in different plant-based ingredients used in dairy alternatives</title><title>International journal of food microbiology</title><description>In this study levels and types of microbial contaminants were investigated in 88 different plant-based ingredients including many that are used to manufacture dairy alternatives. Studied ingredients encompassed samples of pulses (pea, faba bean, chickpea, and mung bean), cereals/pseudocereals (oat, rice, amaranth and quinoa) and drupes (coconut, almond and cashew). The microbial analysis included: i) total viable count (TVC), ii) total aerobic mesophilic spore count (TMS), iii) heat resistant aerobic thermophilic spore count (HRTS), iv) anaerobic sulfite reducing Clostridium spore count (SRCS), and v) Bacillus cereus spore count (BCES). Microorganisms isolated from the counting plates with the highest sample dilutions were identified using 16S rRNA and MALDI-TOF MS analyses.
Many of the investigated ingredients showed a high proportion of spores as part of their total aerobic mesophilic counts. In 63 % of the samples, the difference between TVC and TMS counts was 1 Log10 unit or less. This was particularly the case for the majority of pea isolates and concentrates, faba bean isolates, oat kernels and flakes, and for single samples of chickpea isolate, almond, amaranth, rice, quinoa, and coconut flours. Concentrations of TVC ranged between <1.0 and 5.3 Log10 CFU/g in different samples, and TMS varied between <1.0 and 4.1 Log10 CFU/g. Levels of HTRS, BCES and SRCS were generally low, typically around or below the LOD of 1.0 Log10 CFU/g.
In total, 845 individual bacterial colonies were isolated belonging to 33 different genera. Bacillus licheniformis and B. cereus group strains were most frequently detected among Bacillus isolates, and these species originated primarily from pea and oat samples. Geobacillus stearothermophilus was the main species encountered as part of the HRTS. Among the Clostridium isolates, Clostridum sporogenes/tepidum were predominant species, which were mostly found in pea and almond samples. Strains with potential to cause foodborne infection or intoxication were typed using the PCR-based method for toxin genes detection. In the B. cereus group, 9 % of isolates contained the ces gene, 28 % contained hbl, 42 % cytK, and 69 % were positive for the nhe gene. Absence of the boNT-A and -B genes was confirmed for all isolated C. sporogenes/tepidum strains. Nearly all (98 %) B. licheniformis isolates were positive for the lchAA gene.
Insight into the occurrence of microbial contaminants in plant-based ingredients, combined with knowledge of their key inactivation and growth characteristics, can be used for the microbial risk assessment and effective design of plant-based food processing conditions and formulations to ensure food safety and prevent spoilage.
•Microbial loads in plant-based ingredients were highly variable.•Maximum TVC and mesophilic spore counts were 5.3 and 4.1 Log10 CFU/g, respectively.•Many samples contained a high proportion of spore formers as part of the total counts.•The main aerobic spore formers were Bacillus subtilis and Bacillus cereus group members.•The predominant anaerobic species encountered were Clostridum sporogenes/tepidum.</description><subject>almonds</subject><subject>Bacillus</subject><subject>Bacillus cereus</subject><subject>Bacillus licheniformis</subject><subject>Bacteria</subject><subject>chickpeas</subject><subject>Clostridium</subject><subject>coconuts</subject><subject>Dairy and meat alternatives</subject><subject>faba beans</subject><subject>food microbiology</subject><subject>food safety</subject><subject>foodborne illness</subject><subject>genes</subject><subject>Geobacillus stearothermophilus</subject><subject>heat tolerance</subject><subject>microbial contamination</subject><subject>microbiological risk assessment</subject><subject>mung beans</subject><subject>oats</subject><subject>peas</subject><subject>Plant protein</subject><subject>plant-based foods</subject><subject>plate count</subject><subject>poisoning</subject><subject>polymerase chain reaction</subject><subject>pseudocereals</subject><subject>rice</subject><subject>species</subject><subject>spoilage</subject><subject>Spore formers</subject><subject>spores</subject><subject>stone fruits</subject><subject>sulfites</subject><subject>toxins</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNqNkU1LxDAQhoMouH78h3jz0pqPNmmPsvgFC170HNJkKiltsybZhf33Zq0Hb3qaYeaZl-F9EbqhpKSEiruhdEPvvZ2cCb5khPGSUsJbdoJWtJFtwStBTtEqs01BBanP0UWMAyGk5pys0LCBPYwR69nidNhCxL7H32Kd0yM2fk56crOeU8Ruxtb1PQSYE96OeVZ0OoLNi48A1sER2i0DbLULB6zHBGHWye0hXqGzXo8Rrn_qJXp_fHhbPxeb16eX9f2mMBVvUmFMbSXpLGgQtBNMWglVbqG1TS-EqDgxlbaSUtEKK7nmhjAtDQeauVwv0e2iuw3-cwcxqclFA2N-GPwuKk4qUrE6e_EnyhohaU0rRjPaLmi2JsYAvdoGN-lwUJSoYxRqUL-iUMco1BJFvl0vt9lp2DsIKprslsmeBTBJWe_-ofIF2iiaNQ</recordid><startdate>20231216</startdate><enddate>20231216</enddate><creator>Kyrylenko, Alina</creator><creator>Eijlander, Robyn T.</creator><creator>Alliney, Giovanni</creator><creator>de Bos, Elly Lucas-van</creator><creator>Wells-Bennik, Marjon H.J.</creator><general>Elsevier B.V</general><scope>6I.</scope><scope>AAFTH</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope></search><sort><creationdate>20231216</creationdate><title>Levels and types of microbial contaminants in different plant-based ingredients used in dairy alternatives</title><author>Kyrylenko, Alina ; Eijlander, Robyn T. ; Alliney, Giovanni ; de Bos, Elly Lucas-van ; Wells-Bennik, Marjon H.J.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c438t-cc5d70bdeae61b627d7e4e61e9d8f666430c4ad711696d73a3c02a7c3e1e4e7c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>almonds</topic><topic>Bacillus</topic><topic>Bacillus cereus</topic><topic>Bacillus licheniformis</topic><topic>Bacteria</topic><topic>chickpeas</topic><topic>Clostridium</topic><topic>coconuts</topic><topic>Dairy and meat alternatives</topic><topic>faba beans</topic><topic>food microbiology</topic><topic>food safety</topic><topic>foodborne illness</topic><topic>genes</topic><topic>Geobacillus stearothermophilus</topic><topic>heat tolerance</topic><topic>microbial contamination</topic><topic>microbiological risk assessment</topic><topic>mung beans</topic><topic>oats</topic><topic>peas</topic><topic>Plant protein</topic><topic>plant-based foods</topic><topic>plate count</topic><topic>poisoning</topic><topic>polymerase chain reaction</topic><topic>pseudocereals</topic><topic>rice</topic><topic>species</topic><topic>spoilage</topic><topic>Spore formers</topic><topic>spores</topic><topic>stone fruits</topic><topic>sulfites</topic><topic>toxins</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kyrylenko, Alina</creatorcontrib><creatorcontrib>Eijlander, Robyn T.</creatorcontrib><creatorcontrib>Alliney, Giovanni</creatorcontrib><creatorcontrib>de Bos, Elly Lucas-van</creatorcontrib><creatorcontrib>Wells-Bennik, Marjon H.J.</creatorcontrib><collection>ScienceDirect Open Access Titles</collection><collection>Elsevier:ScienceDirect:Open Access</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kyrylenko, Alina</au><au>Eijlander, Robyn T.</au><au>Alliney, Giovanni</au><au>de Bos, Elly Lucas-van</au><au>Wells-Bennik, Marjon H.J.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Levels and types of microbial contaminants in different plant-based ingredients used in dairy alternatives</atitle><jtitle>International journal of food microbiology</jtitle><date>2023-12-16</date><risdate>2023</risdate><volume>407</volume><spage>110392</spage><epage>110392</epage><pages>110392-110392</pages><artnum>110392</artnum><issn>0168-1605</issn><eissn>1879-3460</eissn><abstract>In this study levels and types of microbial contaminants were investigated in 88 different plant-based ingredients including many that are used to manufacture dairy alternatives. Studied ingredients encompassed samples of pulses (pea, faba bean, chickpea, and mung bean), cereals/pseudocereals (oat, rice, amaranth and quinoa) and drupes (coconut, almond and cashew). The microbial analysis included: i) total viable count (TVC), ii) total aerobic mesophilic spore count (TMS), iii) heat resistant aerobic thermophilic spore count (HRTS), iv) anaerobic sulfite reducing Clostridium spore count (SRCS), and v) Bacillus cereus spore count (BCES). Microorganisms isolated from the counting plates with the highest sample dilutions were identified using 16S rRNA and MALDI-TOF MS analyses.
Many of the investigated ingredients showed a high proportion of spores as part of their total aerobic mesophilic counts. In 63 % of the samples, the difference between TVC and TMS counts was 1 Log10 unit or less. This was particularly the case for the majority of pea isolates and concentrates, faba bean isolates, oat kernels and flakes, and for single samples of chickpea isolate, almond, amaranth, rice, quinoa, and coconut flours. Concentrations of TVC ranged between <1.0 and 5.3 Log10 CFU/g in different samples, and TMS varied between <1.0 and 4.1 Log10 CFU/g. Levels of HTRS, BCES and SRCS were generally low, typically around or below the LOD of 1.0 Log10 CFU/g.
In total, 845 individual bacterial colonies were isolated belonging to 33 different genera. Bacillus licheniformis and B. cereus group strains were most frequently detected among Bacillus isolates, and these species originated primarily from pea and oat samples. Geobacillus stearothermophilus was the main species encountered as part of the HRTS. Among the Clostridium isolates, Clostridum sporogenes/tepidum were predominant species, which were mostly found in pea and almond samples. Strains with potential to cause foodborne infection or intoxication were typed using the PCR-based method for toxin genes detection. In the B. cereus group, 9 % of isolates contained the ces gene, 28 % contained hbl, 42 % cytK, and 69 % were positive for the nhe gene. Absence of the boNT-A and -B genes was confirmed for all isolated C. sporogenes/tepidum strains. Nearly all (98 %) B. licheniformis isolates were positive for the lchAA gene.
Insight into the occurrence of microbial contaminants in plant-based ingredients, combined with knowledge of their key inactivation and growth characteristics, can be used for the microbial risk assessment and effective design of plant-based food processing conditions and formulations to ensure food safety and prevent spoilage.
•Microbial loads in plant-based ingredients were highly variable.•Maximum TVC and mesophilic spore counts were 5.3 and 4.1 Log10 CFU/g, respectively.•Many samples contained a high proportion of spore formers as part of the total counts.•The main aerobic spore formers were Bacillus subtilis and Bacillus cereus group members.•The predominant anaerobic species encountered were Clostridum sporogenes/tepidum.</abstract><pub>Elsevier B.V</pub><doi>10.1016/j.ijfoodmicro.2023.110392</doi><tpages>1</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | almonds Bacillus Bacillus cereus Bacillus licheniformis Bacteria chickpeas Clostridium coconuts Dairy and meat alternatives faba beans food microbiology food safety foodborne illness genes Geobacillus stearothermophilus heat tolerance microbial contamination microbiological risk assessment mung beans oats peas Plant protein plant-based foods plate count poisoning polymerase chain reaction pseudocereals rice species spoilage Spore formers spores stone fruits sulfites toxins |
| title | Levels and types of microbial contaminants in different plant-based ingredients used in dairy alternatives |
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