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Ngnitcho, Paul-Franç,ois Kounkeu,Tango, Charles Nkufi,Khan, Imran,Daliri, Eric Banan- Mwine,Chellian, Ramachandran,Oh, Deog Hwan Elsevier 2018 FOOD SCIENCE AND TECHNOLOGY -ZURICH- Vol.91 No.-
<P><B>Abstract</B></P> <P>This research was performed to evaluate the inactivation kinetics of slightly acidic electrolyzed water (SAEW), fumaric acid (FA) and their combination simultaneous with ultrasound (US) at a mild temperature against <I>L.monocytogenes</I> and <I>E.coli</I> O157:H7 on sprouts. The effects of combined treatments on sensory quality of sprouts were also examined. A t<SUB>4D</SUB> equal to 10 min was needed for the combined SAEW with FA (SAEW + FA) at 40 °C to reach 4 log reduction of <I>L.monocytogenes;</I> while the same combination simultaneous with ultrasound (SAEW + FA + US) provided the t<SUB>4D</SUB> value of 12; 7 and 3 min for <I>L.monocytogenes</I> at 23°, 30° and 40 °C respectively. For <I>E.coli</I> O157:H7, only (SAEW + FA + US) gave the t<SUB>4D</SUB> of 14; 9 and 3 min at 23°, 30°, and 40 °C respectively. The Weibull model provided a good fit with R<SUP>2</SUP> ≥ 0.9 for both bacteria and the root mean square errors (RMSEs) were in the range of 0.01–0.48 for <I>L.monocytogenes</I> and 0.02–0.54 for <I>E.coli</I> O157:H7. The samples submitted to both combined treatments remained in good quality at the end of storage with slight deterioration due to ultrasound usage. This study suggests that the Weibull model could successfully be used to determine exact contact time for inactivating foodborne pathogens on food.</P> <P><B>Highlights</B></P> <P> <UL> <LI> SAEW+FA and SAEW+FA+US treatments were more effective compared to single treatments. </LI> <LI> Increasing temperature in combined treatment decreases the time required to inactivate 4 log (t<SUB>4D</SUB>). </LI> <LI> Quality of SAEW+FA and SAEW+FA+US treated samples remained acceptable at the end of storage. </LI> </UL> </P>
Inactivation of bacterial pathogens on lettuce, sprouts, and spinach using hurdle technology
Ngnitcho, P.F.K.,Khan, I.,Tango, C.N.,Hussain, M.S.,Oh, D.H. Elsevier Science 2017 Innovative food science & emerging technologies Vol.43 No.-
<P>Effects of chemical treatment using slightly acidic electrolyzed water (SAEW), fumaric acid (FA), or calcium oxide (CaO) and physical treatment using ultrasonication (US), micro-bubbles (MB), or ultraviolet (UV) to inactivate bacterial pathogens Listeria monocytogenes, Escherichia call 0157:H7, Staphylococcus aureus, and Salmonella spp. on lettuce, spinach, and sprouts were determined. Fresh produce inoculated with bacterial pathogens (similar to 9 log CFU/mL) was immersed in distilled water (DW), SAEW, FA (0.5%), or CaO (0.2%) alone or in combination at 23 +/- 2 degrees C for 3 min followed by treatment with US, MB for 3 min, or UV for 10 min. Effects of combined treatment on shelf-life of lettuce at 4 degrees C and 23 +/- 2 degrees C were also determined in this study. Results revealed that the use of a combination of CaO + SAEW + FA + US exhibited significant reduction (p < 0.05) for bacterial pathogen on fresh produce compared to individual treatment or other combinations. CaO + SAEW + FA + US treatment exhibited highest reduction of E. coli 0157:H7, S. aureus, L. monocytogenes and Salmonella spp. by 4.7, 4.9, 4.84 and 5.08 log CFU/g, respectively on lettuce as compared to spinach and sprouts. Microbial count reducing capability for combined treatment methods were ranked in the following order: SAEW + FA < CaO + SAEW + FA < CaO + SAEW + FA + US. However, introduction of US to CaO + SAEW + FA treatment resulted in little detrimental effect on the overall quality of lettuce. Moreover, CaO + SAEW + FA treatment effectively enhanced the shelf-life of lettuce stored at 4 degrees C and 23 +/- 2 degrees C by about 6 days and 3 days, respectively as compared to control (DW treatment), with longer lag time (23.11 h on lettuce) for naturally occurring bacteria on fresh produce. These findings suggest that significant synergistic benefit could be obtained from combined sanitizer treatment to eliminate bacterial pathogens from fresh produce.</P>
Novel ACE inhibitory Peptides from Soybean Proteins Isolates Fermented By Lactic Acid Bacteria
Eric Banan-Mwine Daliri,Paul Francois Ngnitcho Kounkeu,Shuai Wei,Imran Khan,Charles Nkufi Tango,Shakhawat Hussain,Youn-Seo Park,Se-Hun Kim,Rubab Momna,Byung-Jae Park,Deog H. Oh 한국식품영양과학회 2016 한국식품영양과학회 학술대회발표집 Vol.2016 No.10
Tango, C.N.,Khan, I.,Ngnitcho Kounkeu, P.F.,Momna, R.,Hussain, M.S.,Oh, D.H. ACADEMIC PRESS LTD 2017 FOOD MICROBIOLOGY Vol.67 No.-
<P>Effect of sequential combination of slightly acidic electrolyzed water (SAEW) with chemical and physical treatments on bacterial decontamination on fruits was investigated in this study. Effect of treatments on microbial and sensory quality was also analyzed after subsequent storage at 4 degrees C and room temperature (RT, 23 +/- 0.15 degrees C). Whole apple and tomato fruits were inoculated with cocktail strains of Escherichia coli O157:H7 and Listeria monocytogenes. Uninoculated and inoculated fruits were washed first with distilled water (DW), calcium oxide (CaO), fumaric acid (FA), and SAEW at RT for 3 min. Combinations were performed by adding treatment one at a time to SAEW as following FA + SAEW, CaO + FA + SAEW, and CaO + FA + SAEW + ultrasonication (US) or microbubbles (MB). All the sanitizer treatments resulted in significant (p < 0.05) bacterial reduction compared to DW used as control. Increasing the treatments in combination from FA + SAEW to CaO + FA + SAEW + US resulted in an increased bacterial decontamination. The cavitation induced by ultrasonication in FA + SAEW solution resulted in a higher additive effect in decontamination of Escherichia coil O157:H7 and Listeria monocytogenes compare to the agitation generated by microbubble generator in FA + SAEW solution. CaO + FA + SAEW and CaO + FA + SAEW + US were effective in improving the microbial safety and quality of apple fruits. However, additional treatment of US impacted on the quality of tomato fruits during storage at RT. Therefore, a combination of SAEW with sanitizers (CaO and FA) and mechanical force (Ultrasonication) has the potential to be used in postharvest sanitation processing in the fresh fruit industry. Published by Elsevier Ltd.</P>
Microbiological Quality and Safety of Fresh Fruits and Vegetables at Retail Levels in Korea
Tango, Charles Nkufi,Wei, Shuai,Khan, Imran,Hussain, Mohammad Shakhawat,Kounkeu, Paul-Franç,ois Ngnitcho,Park, Joong-hyun,Kim, Se-hun,Oh, Deog Hwan Wiley (Blackwell Publishing) 2018 Journal of Food Science Vol.83 No.2