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Fereidoun Forghani,Mohammad Eskandari,오덕환 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.3
Application of slightly acidic electrolyzed water (SAEW) in combination with ultrasound for decontamination of kashk was investigated. SAEW had a pH of 5.3-5.5, an oxidation reduction potential of 545-600 mV, and an available chlorine concentration of 20-22 mg/L. Kashk is a dairy product with a unique aroma and a high nutritive value produced in Iran. A 2/1 SAEW/kashk ratio showed 1.42, 1.13, 1.24, and 1.37 log CFU/mL microbial reductions in Staphylococcus aureus, Bacillus cereus, Escherichia coli, and Aspergillus fumigatus, respectively, at room temperature. A combination of SAEW treatment with ultrasound (SAEW+ultrasound) resulted in 1.87, 1.67, 1.71, and 1.91 log CFU/mL reductions in S. aureus, B. cereus, E. coli, and A. fumigatus, respectively. The developed hurdle approach can be a useful tool for sanitization of kashk and similar products. Application of SAEW+ultrasound in dairy microbial decontamination is first reported herein.
Forghani, Fereidoun,Park, Joong-Hyun,Oh, Deog-Hwan Elsevier 2015 FOOD MICROBIOLOGY Vol.48 No.-
<P><B>Abstract</B></P> <P>Slightly acidic electrolyzed water (SAEW) has been proved as an effective sanitizer against microorganisms attached to foods. However, its physical properties and inactivation efficacy are affected by several factors such as water hardness. Therefore, in this study the effect of water hardness on SAEW properties were studied. Pure cultures of foodborne bacteria were used in?vitro and in?vivo to evaluate the inactivation efficacy of the SAEWs produced. Results obtained showed water hardness to be an important factor in the production of SAEW. Low water hardness may result in the necessity of further optimization of production process. In this study the addition of 5% HCl and 2?M NaCl at 1.5?mL/min flow rate was found to be the best electrolyte concentration for the optimization of SAEW production from low hardness water (34?±?2?mg/L). Furthermore, the results showed that pre-heating was a better approach compared to post-production heating of SAEW, resulting in higher ACC values and therefor better sanitization efficacy.</P> <P><B>Highlights</B></P> <P> <UL> <LI> The first paper, to study and report the effect of Water hardness on SAEW production, properties and microbicidal efficacy. </LI> <LI> The first paper, to study the effect of heating order during production on SAEW final properties. </LI> <LI> A valid approach to produce appropriate SAEW from low hardness water was developed. </LI> </UL> </P>
Fereidoun Forghani,S.M.E. Rahman,박명수,박중현,박지용,송경빈,오덕환 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.1
Effect of ultrasonication (40 kHz) to enhance low concentration electrolyzed water (LcEW) efficacy for microbial decontamination on lettuce leaves was investigated. Lettuce was separately treated with LcEW, ultrasonication,LcEW combined with ultrasonication, LcEW followed by ultrasonication, and ultrasonication followed by LcEW for 1, 3, and 5 min for each step at room temperature. The highest reduction (2.3 log CFU/g) in total bacteria count (TBC) was resulted from ultrasonication followed by LcEW. Subsequently, the effect of temperature was studied resulting in 2.6 and 3.18 log CFU/g reduction of TBC and Escherichia coli O157:H7 respectively, in 3 min ultrasonication followed by 3 min LcEW treatment at 40ºC. This optimum treatment also prevented lettuce from reaching 7.0 log CFU/g in TBC until the end of the 6 day storage at 10ºC. Therefore, this newly developed approach may result in improved microbiological safety and enhanced shelf life of produce.
김재명,Fereidoun Forghani,김중범,박용배,박명수,Jun Wang,박중현,오덕환 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.5
Toxin producing Bacillus cereus can cause enterotoxic and/or emetic food poisoning. In the present study, a multiplex PCR assay was developed to detect all toxin genes known to be involved in food poisoning of B. cereus in a single reaction. Specific primers for the detection of enterotoxic (entFM, hblC, nheA, and cytK)genes and emetic toxin production (2 primer pairs: ces,CER) were designed based on the GeneBank sequences. The developed multiplex PCR assay was evaluated in pure culture and artificially inoculated milk, using 43 B. cereus strains and non-target strains. In brief, sensitivity in pure culture was 10-fold or more higher than artificially inoculated milk in multiplex PCR detection limit assay. The presented PCR assay is a developed molecular tool for the rapid simultaneous detection of emetic and enterotoxin producing B. cereus strains.
Shuai Wei,Fereidoun Forghani,Youn-Seo Park,박병재,서건호,오덕환 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.3
A modified brain heart infusion (MBHI) broth and a protocol of immunomagnetic separation (IMS) using antibody-coated Dynabeads® protein G were developed for the enrichment and separation of Bacillus cereus in artificially contaminated vegetable samples. The MBHI consisted of BHI and 0.34 g/L magnesium sulfate, 12.08 g/L sodium pyruvate, 1.82 g/L yeast extract, and polymyxin B. The amount of immunomagnetic beads (IMBs) and immunoreaction time were optimized. The capture efficiency was 58.32% with 0.4 mg IMBs when the immunoreaction time was 20 min. Capture of B. cereus by IMBs did not interfere with competing flora. Pre-enrichment IMS was validated with four B. cereus strains in artificially contaminated baby sprouts, bean sprouts, lettuce, and spinach at two levels (~0.1 and ~1 CFU/g). We were able to detect and isolate B. cereus in 40/40 samples of vegetables contaminated at 0.1 CFU/g with IMS after 6 h of enrichment in MBHI.