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2. Inactivation kinetics of Escherichia coli, Staphylococcus aureus, Latilactobacillus sakeiand Debaryomyces hanseniion dry-cured raw ham short-term treated with low-pressure mercury vapor lamp and UV-C LED module

Author

Pech, Josephine, Kunz, Hans-Christian, Martin, Annett, Seidler, Tassilo, and Reich, Felix

Abstract

Irradiation with UV-C is a non-thermal decontamination treatment for food surfaces. It can be of particular interest for foods which are not usually heat treated, such as fermented, dried or cured meat products. An example of a food is dry-cured and smoked raw ham, which was short-term treated with UV-C for 5 to 60 s. Objective of this study was to determine the surface decontamination effect of short-term UV-C treatment, as higher treatment times and doses were usually applied in other studies. Quality parameters such as lipid oxidation and color were also evaluated. Raw ham samples were inoculated (Escherichia coli,Staphylococcus aureus, Latilactobacillus sakei, Debaryomyces hansenii) and treated with a conventional low-pressure mercury vapor (Hg-LP) lamp (mean intensity = 4.5 mW/cm2) and an UV-C LED module (mean intensity = 4.2 mW/cm2). Overall, the UV-C treatment resulted in a reduction of all inoculated microorganisms on raw ham, without affecting quality parameters. The antimicrobial effect was different for different microorganisms and UV-C applications. Highest reduction effect after 60 s was observed for E. coliwith Hg-LP lamp (1.4 log10cfu/cm2). The microbial inactivation effect with the Hg-LP lamp was larger even with a lower treatment dose than treatment with the LED module. Higher treatment doses did not result in significantly larger reductions of colony counts. The effect on surface decontamination was rather low as a single treatment. However, but it could be an additional measure as part of a multiple hurdle concept to reduce microbial load and improve food safety.

Published
2025
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3. Application of cold atmospheric plasma for decontamination of toxigenic fungi and mycotoxins: a systematic review.

Author

Oliveira, Amanda Cristina Dias de, Ali, Sher, Corassin, Carlos Humberto, Ullah, Sana, Pereira, Karina Nascimento, Walsh, James Leon, Hojnik, Nataša, and Oliveira, Carlos Augusto Fernandes de

Subjects
COLD atmospheric plasmas, POISONS, REACTIVE nitrogen species, LOW temperature plasmas, TOXIGENIC fungi, MYCOTOXINS, FUSARIUM toxins
Abstract

Introduction: Microbial contamination remains a vital challenge across the food production chain, particularly due to mycotoxins—secondary metabolites produced by several genera of fungi such as Aspergillus, Fusarium, Alternaria , and Penicillium. These toxins, including aflatoxins, fumonisins, ochratoxins, and trichothecenes (nivalenol, deoxynivalenol, T2, HT-2). These contaminants pose severe risks to human and animal health, with their potential to produce a variety of different toxic effects. Notably, up to 50% of global cereal production is affected by mycotoxin contamination, leading to significant economic losses. Current research focuses on innovative technologies to mitigate mycotoxins, with cold atmospheric pressure plasma emerging as a promising decontamination method. Method: This systematic review aimed at describing recent advances in the application of cold atmospheric plasma for the decontamination of toxigenic fungi and mycotoxins. Results and discussion: Cold atmospheric plasma offers a sustainable and cost effective solution to preserve food quality while inactivating toxigenic fungi and degrading mycotoxins. Through the generation of reactive oxygen and nitrogen species, cold plasma disrupts fungal cell integrity, hinders spore germination, and inhibits toxin biosynthesis. Additionally, cold atmospheric plasma-driven degradation of mycotoxins involves structural modifications, breaking key molecular bonds that reduce toxicity. The effectiveness of cold plasma depends on operational parameters and the specific characteristics of the treated food, with notable efficacy in degrading aflatoxin B1 and deoxynivalenol by converting them into less toxic substances and inhibiting their spores and DNA responsible for their biosynthesis. While the data demonstrates that cold atmospheric plasma has minimal impact on food composition, further research is needed to fully assess the nature of the degradation products of mycotoxins, its influence on food quality attributes and to optimize application strategies for different products. [ABSTRACT FROM AUTHOR]

Published
2025
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5. New Staphylococcus aureus Findings from German Federal Institute for Risk Assessment Outlined (Inactivation Kinetics of escherichia Coli, staphylococcus Aureus, latilactobacillus Sakei and debaryomyces Hansenii On...).

Subjects
SPOREFORMING bacteria, GRAM-positive bacteria, GRAM-negative bacteria, MERCURY vapor, ESCHERICHIA coli
Abstract

Researchers from the German Federal Institute for Risk Assessment have conducted a study on the inactivation kinetics of various bacteria, including Staphylococcus aureus, on dry-cured raw ham using UV-C treatment. The study found that UV-C treatment effectively reduced all inoculated microorganisms without affecting the quality of the ham. While the antimicrobial effect varied among different microorganisms and UV-C applications, the research suggests that UV-C treatment could be a valuable additional measure to improve food safety when used as part of a multiple hurdle concept. [Extracted from the article]

Published
2025

7. New Staphylococcus aureus Findings from German Federal Institute for Risk Assessment Outlined (Inactivation Kinetics of escherichia Coli, staphylococcus Aureus, latilactobacillus Sakei and <i&gt

Subjects
Research agreements, Staphylococcus aureus, Risk assessment, Escherichia coli
Abstract

2025 FEB 7 (NewsRx) -- By a News Reporter-Staff News Editor at Health & Medicine Week -- Researchers detail new data in Gram-Positive Bacteria - Staphylococcus aureus. According to news [...]

Published
2025

8. Horticulture for Health Livelihood and Economy

Author

K L Chadha, V B Patal, S K Singh, Jai Prakash, S S Dey and K L Chadha, V B Patal, S K Singh, Jai Prakash, S S Dey

Abstract

'The book provides a thorough exploration of horticulture, addressing both its contributions to public health and its impact on the economy. It takes an interdisciplinary perspective, combining insights from horticulture, nutrition, economics, and public health to present a holistic view. Offers practical advice for individuals, communities, and businesses on how to incorporate horticultural practices for improved health and economic benefits. Explores emerging trends and innovations in horticulture that hold promise for improving health and economic stability in the future. This book serves as a valuable resource for scholars, researchers, policymakers, and practitioners, anyone interested in understanding the intersection of horticulture with health and economic development.'

Published
2025

9. Engineering Solutions for Sustainable Food and Dairy Production : Innovations and Techniques in Food Processing and Dairy Engineering

Author

Sankar Chandra Deka, C. Nickhil, A. K. Haghi, Sankar Chandra Deka, C. Nickhil, and A. K. Haghi

Subjects
Food science, Food security, Food—Safety measures, Food—Analysis, Chemistry
Abstract

This book offers a comprehensive exploration of food and dairy process engineering, catering to a diverse audience ranging from students and budding engineers to seasoned professionals in the food industry. It delves into a wide array of crucial topics, each meticulously crafted to provide valuable insights into the complex world of food and dairy processing. Engineering Solutions for Sustainable Food and Dairy Production begins by addressing the paramount concern of safety in the food industry, tackling challenges and opportunities in ensuring the quality and integrity of food products. The book promotes an understanding of the sources of dairy products and the practices involved in dairy farming, which are pivotal for producing high-quality dairy goods. Raw material management and quality control techniques are covered in full, as are fluid mechanics and heat transfer and pasteurization techniques. Fermentation processes are explored in-depth, showcasing their significance in the creation of various food products. Separation technologies such as filtration and centrifugation techniques are studied and evaporation and concentration techniques are discussed which enables the production of condensed and powdered items. A full chapter is dedicated to food and dairy freezing and cooling techniques, focusing on maintaining the correct temperature and various freezing and cooling methods. For researchers in search of the most updated technologies and techniques for sustainable food and dairy processing, this text functions as a singular source

Published
2025

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