Biophysical Evaluation of Food Decontamination Effects on Tissue and Bacteria

Traditionally, the effects and efficiency of food surface decontamination processes, such as chlorine washing, radiation, or heating, have been evaluated by sensoric analysis and colony-forming unit (CFU) counts of surface swabs or carcass rinses. These methods suffice when determining probable cons...

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Veröffentlicht in:Food biophysics 2011-03, Vol.6 (1), p.170-182
Hauptverfasser: Andersen, Ann Zahle, Duelund, Lars, Brewer, Jonathan, Nielsen, Pia Kiil, Birk, Tina, Garde, Kristine, Kallipolitis, Birgitte, Krebs, Niels, Bagatolli, Luis
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container_end_page 182
container_issue 1
container_start_page 170
container_title Food biophysics
container_volume 6
creator Andersen, Ann Zahle
Duelund, Lars
Brewer, Jonathan
Nielsen, Pia Kiil
Birk, Tina
Garde, Kristine
Kallipolitis, Birgitte
Krebs, Niels
Bagatolli, Luis
description Traditionally, the effects and efficiency of food surface decontamination processes, such as chlorine washing, radiation, or heating, have been evaluated by sensoric analysis and colony-forming unit (CFU) counts of surface swabs or carcass rinses. These methods suffice when determining probable consumer responses or meeting legislative contamination limits. However, in the often very costly, optimization process of a new method, more quantitative and unbiased results are invaluable. In this study, we employed a biophysical approach for the investigation of qualitative and quantitative changes in both food surface and bacteria upon surface decontamination by SonoSteam®. SonoSteam® is a recently developed method of food surface decontamination, which employs steam and ultrasound for effective heat transfer and short treatment times, resulting in significant reduction in surface bacteria. We employ differential scanning calorimetry, second harmonics generation imaging microscopy, two-photon fluorescence microscopy, and green fluorescence protein-expressing bacteria and compare our results with those obtained by traditional methods of food quality and safety evaluations. Our results show that there are no contradictions between data obtained by either approach. However, the biophysical methods draw a much more nuanced picture of the effects and efficiency of the investigated decontamination method, revealing, e.g., an exponential dose/response relationship between SonoSteam® treatment time and changes in collagen I, and a depth dependency in bacterial reduction, which points toward CFU counts overestimating total bacterial reduction. In conclusion, the biophysical methods provide a less biased, reproducible, and highly detailed system description, allowing for focused optimization and method validation.
doi_str_mv 10.1007/s11483-011-9205-4
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subjects Analytical Chemistry
Bacteria
Biological and Medical Physics
Biophysics
Calorimetry
Campylobacter jejuni
Carcasses
Chemistry
Chemistry and Materials Science
Chlorine
collagen
Collagen (type I)
Colony-forming cells
Consumers
Data processing
Decontamination
Differential scanning calorimetry
Escherichia coli
Fluorescence
Fluorescence microscopy
Food
Food analysis
Food contamination
Food contamination & poisoning
Food processing
Food quality
Food safety
Food Science
Heat transfer
imaging
Listeria monocytogenes
Microscopy
Original Article
Radiation
Second-harmonic generation imaging microscopy
Steam
Ultrasound
title Biophysical Evaluation of Food Decontamination Effects on Tissue and Bacteria
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