Developmental toxicity and estrogenic activity of antimicrobial phenolic-branched fatty acids using simulations and and bioassay.

Due to the growing safety and environmental concerns associated with biocides, phenolic-soy branched chain fatty acids (phenolic-soy BCFAs) are synthesized as new bio-based antimicrobial agents. Safety evaluation is essential before the wide adoption of these new antimicrobial products. This study was initiated to evaluate the safety of four phenolic-soy BCFAs (with phenol, thymol, carvacrol, or creosote branches).

Coating with phenolic branched-chain fatty acid reduces Listeria innocua populations on apple fruit.

An antimicrobial coating was produced by mixing phenolic branched-chain fatty acid (PBC-FA) with glycerol and a carboxymethyl cellulose solution (CMC) at pH 7. The resulting PBC-FA-CMC solution formed an emulsion with an average droplet size of 77 nm. The emulsion in the coating solution was stable for at least 30 days at 20 °C.

Inactivation of Desiccation-Resistant Salmonella on Apple Slices Following Treatment with ε-Polylysine, Sodium Bisulfate, or Peracetic Acid and Subsequent Dehydration.

Salmonella is capable of surviving dehydration within various foods, such as dried fruit. Dried fruit, including apple slices, have been the subject of product recalls due to contamination with Salmonella. A study was conducted to determine the fate of Salmonella on apple slices, following immersion in three antimicrobial solutions (viz.

Depletion of Free Chlorine and Generation of Trichloromethane in the Presence of pH Control Agents in Chlorinated Water at pH 6.5.

Chlorine is commonly used by the fresh produce industry to sanitize water and minimize pathogen cross-contamination during handling. The pH of chlorinated water is often reduced to values of pH 6-7, most commonly with citric acid to stabilize the active antimicrobial, hypochlorous acid (a form of free chlorine). Previous studies have demonstrated that citric acid reacts with chlorine to form trichloromethane, a major chlorine by-product in water and a potential human carcinogen.

Environmental sustainability assessment of a new food waste anaerobic digestion and pyrolysis hybridization system.

This research conducted an environmental life cycle assessment (LCA) to evaluate an anaerobic digestion-co-pyrolysis (ADCo-Py) system in which pyrolysis was added to traditional food waste (FW) anaerobic digestion (AD) systems to treat the solid fraction and impurities separated from FW. The solid fraction, including impurities such as wooden chopsticks, plastics, eggshells, and bones, is usually incinerated, while pyrolysis can be a viable alternative to optimize FW treatment. The environmental impact of ADCo-Py was compared with stand-alone AD, pyrolysis, and ADCo-INC (AD with incineration of separated solids).

Bio-based phenolic branched-chain fatty acid in wash water reduced populations of on apple fruit.

Phenolic branched-chain fatty acid (PBC-FA) emulsion was produced by dissolving it in ethanol and mixing with water (pH 7). The resulting monodispersed emulsion droplets were approximately 200 nm in diameter. The stability of the emulsion was evaluated by storing it at 4 and 20 °C for 30 days.

Mechanism of Synergistic Photoinactivation Utilizing Curcumin and Lauric Arginate Ethyl Ester against and .

This study investigated the mechanism of how lauric arginate ethyl ester (LAE) improves the photoinactivation of bacteria by curcumin after diluting the 100 µmol/L stock curcumin-LAE micelle solution to the concentration used during the treatment based on the curcumin concentration. The photoinactivation of bacteria was conducted by irradiating the 1 µmol/L curcumin-LAE solution containing cocktails of and strains (7 log CFU/mL) for 5 min with UV-A light (λ = 365 nm). The changes in solution turbidity, curcumin stability, and bacterial morphology, viability, and recovery were observed using SEM, TEM, and live/dead cell assays.

Combined treatment of pulsed light and nisin-organic acid based antimicrobial wash for inactivation of Escherichia coli O157:H7 in Romaine lettuce, reduction of microbial loads, and retention of quality.

Microbial safety of fresh produce continues to be a major concern. Novel antimicrobial methods are needed to minimize the risk of contamination. This study investigated the antimicrobial efficacy of pulsed light (PL), a novel nisin-organic acid based antimicrobial wash (AW) and the synergy thereof in inactivating E.

Possible Sources of Listeria monocytogenes Contamination of Fresh-cut Apples and Antimicrobial Interventions During Antibrowning Treatments: A Review.

Fresh-cut apples, being rich in antioxidants and other nutrients, have emerged as popular snacks in restaurants, at home, and in school lunch programs, partially due to freshness, convenience, and portion size availability. Two major challenges in processing fresh-cut apples are the browning of cut surfaces and contamination with human pathogens. Regarding human pathogens, contamination by Listeria monocytogenes is a major concern, as evidenced by two outbreaks of whole apples and numerous recalls of fresh-cut apples.

Enzymatic browning and polyphenol oxidase control strategies.

Significant amounts of fresh and fresh-cut fruits and vegetables are wasted every year due to enzymatic browning. Polyphenol oxidase (PPO) is the key enzyme involved in the enzymatic browning. In the past decades, various methods have been developed to inhibit browning of various fresh produce items.

Lipid Oxidation and Volatile Compounds of Almonds as Affected by Gaseous Chlorine Dioxide Treatment to Reduce Populations.

The effects of gaseous chlorine dioxide (ClO) treatment, applied to inactivate , on lipid oxidation, volatile compounds, and chlorate levels of dehulled almonds were evaluated during a 3 month accelerated storage at 39 °C. At treatment levels that yielded a 2.91 log reduction of , ClO promoted lipid oxidation as indicated by increased peroxide values, total acid number, conjugated dienes, and thiobarbituric acid-reactive substances.

Sustainable bio-based antimicrobials derived from fatty acids: Synthesis, safety, and efficacy.

Some conventional sanitizers and antibiotics used in food industry may be of concerns due to generation of toxic byproducts, impact on the environment, and the emergence of antibiotic resistance bacteria. Bio-based antimicrobials can be an alternative to conventional sanitizers since they are produced from renewable resources, and the bacterial resistance to these compounds is of less concern than those of currently used antibiotics. Among the bio-based antimicrobial compounds, those produced either fermentation or chemical synthesis by covalently or electrovalently attaching specific moieties to the fatty acid have drawn attention in recent years.

Antimicrobial coating with organic acids and essential oil for the enhancement of safety and shelf life of grape tomatoes.

This study investigated the antimicrobial efficacy of two coatings against populations of nalidixic acid-resistant Salmonella, Listeria monocytogenes and native microorganisms on whole grape tomatoes. Tomatoes were surface-coated in two chitosan-acid coating solutions. Solution 1 (Chitosan) consisted of 1 % chitosan and 2 % acetic, lactic and levulinic acids.

Chemical inhibition of polyphenol oxidase and cut surface browning of fresh-cut apples.

Fresh-cut apples, which offer consumers health benefits and convenience, have become popular in recent years. One of the main challenges for processing fresh-cut apples is rapid development of cut surface browning, immediately after fruits are cut. Browning, a physiological response that impacts organoleptic properties and deters consumer purchase of fresh-cut fresh produce, is mainly a result of enzymatic reaction of phenolic compounds with oxygen catalyzed by polyphenol oxidase (PPO), a decapper enzyme.

UV-C treatment inhibits browning, inactivates Pseudomonas tolaasii and reduces associated chemical and enzymatic changes of button mushrooms.

Background: Button mushrooms with completely white appearance are popular with consumers. However, button mushrooms are susceptible to infection with Pseudomonas tolaasii, which results in browning. This study evaluates the effects of ultraviolet-C (UV-C) treatment on the inactivation of P.

Moving Chemistry from Bench to Market: An Introduction to the Agricultural and Food Chemistry Technical Program at the 260th American Chemical Society Fall 2020 Virtual Meeting & Expo.

This is the second special issue of the (JAFC) that reviews the Agricultural and Food Chemistry Division (AGFD) technical program from a national meeting of the American Chemical Society (ACS). The 260th meeting was virtually held on August 17-20, 2020 as a result of the COVID-19 pandemic. Although it was the first-ever all online meeting in ACS history, a total of 311 abstracts were submitted to the AGFD technical program for oral and poster presentations and 34 technical sessions were held in 22 symposia, which covered a broad range of food and agricultural topics.

Gaseous ozone to preserve quality and enhance microbial safety of fresh produce: Recent developments and research needs.

Fresh fruits and vegetables are highly perishable and are subject to large postharvest losses due to physiological (senescence), pathologic (decay), and physical (mechanical damage) factors. In addition, contamination of fresh produce with foodborne human pathogens has become a concern. Gaseous ozone has multiple benefits including destruction of ethylene, inactivation of foodborne and spoilage microorganisms, and degradation of chemical residues.

Hydrogen Peroxide Residue on Tomato, Apple, Cantaloupe, and Romaine Lettuce after Treatments with Cold Plasma-Activated Hydrogen Peroxide Aerosols.

Abstract: Hydrogen peroxide (H2O2) has long been studied as an aqueous sanitizer to enhance microbial safety of fresh produce. Recently, we demonstrated that cold plasma-activated H2O2 aerosols, hereafter called ionized hydrogen peroxide (iHP), reduced populations of Salmonella, Listeria, and Escherichia coli by up to 5.5 log on surfaces of various produce items.

Effects of intense pulsed light and gamma irradiation on Bacillus cereus spores in mesquite pod flour.

This study was conducted to evaluate the inactivation of Bacillus cereus spore in mesquite flour with intense pulsed light (IPL) and gamma radiation. The physical, chemical, and toxicity of treated mesquite flour were also investigated. The results showed that up to 3.

Thermal Reduction of Bacillus spp. in Naturally Contaminated Mesquite Flour with Two Different Water Activities.

Abstract: Mesquite flour with endogenous high sugar content is often contaminated with Bacillus cereus. The purpose of the present study was to evaluate the thermal resistance of Bacillus spp. in naturally contaminated mesquite flour.

Quality of fresh and fresh-cut produce impacted by nonthermal physical technologies intended to enhance microbial safety.

Nonthermal physical intervention technologies are able to reduce populations of foodborne pathogens on/in fresh produce. As highly perishable and living organisms, fresh produce is inherently sensitive to any physical or chemical treatment in terms of quality damage. The aims of the present review are to summarize current knowledge on non-thermal technologies (ionizing radiation, UV and pulsed light, ultrasound, high hydrostatic pressure, and cold plasma) with an emphasis on their impact on quality of fresh produce and to discuss advantages, disadvantages, and considerations for the commercialization of each technology.

Changing the Landscape: An Introduction to the Agricultural and Food Chemistry Technical Program at the 258th American Chemical Society National Meeting in San Diego.

This special issue of the (JAFC) is a highlight of the Agricultural and Food Chemistry Division (AGFD) technical program at the 258th National Meeting of the American Chemical Society (ACS) in San Diego, CA, U.S.A.

Advanced Oxidation Process as a Postharvest Decontamination Technology To Improve Microbial Safety of Fresh Produce.

Fresh produce is frequently associated with outbreaks of foodborne diseases; thus, there is a need to develop effective intervention technologies and antimicrobial treatments to improve the microbial safety of fresh produce. Washing with chemical sanitizers, commonly used by the industry, is limited in its effectiveness and is viewed as a possible cross-contamination opportunity. This review discuses the advanced oxidation process (AOP), which involves generating highly reactive hydroxyl radicals to inactivate human pathogens.

Survival of Salmonella during Apple Dehydration as Affected by Apple Cultivar and Antimicrobial Pretreatment.

Abstract: Dehydrated fruits, including dried coconut (Cocos nucifera) and dried apple (Malus sp.) slices, have been the subject of manufacturer recalls due to contamination with Salmonella. A study was conducted to determine the survival of Salmonella on apple slices of six apple cultivars after dehydration and also following treatment with antimicrobial solutions (0.