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4. Efficacy of an Edible Coating with Carvacrol and Citral in Frozen Strawberries and Blueberries to Control Foodborne Pathogens.

Author

Pié-Amill, Anna, Colás-Medà, Pilar, Viñas, Inmaculada, Falcó, Irene, and Alegre, Isabel

Subjects
ESCHERICHIA coli O157:H7, ESCHERICHIA coli, EDIBLE coatings, FOOD supply, SALMONELLA enterica, STRAWBERRIES
Abstract

Adding essential oils in an edible coating could be an alternative for the food industry to control foodborne pathogens. In 2014, EFSA published a report highlighting the risk associated with Salmonella spp. and Norovirus in fresh and frozen berries. This study aimed to evaluate the efficacy of an edible coating (RP-7) with carvacrol and citral on reducing the population of Salmonella enterica, Escherichia coli O157:H7, Listeria monocytogenes, and murine Norovirus (MNV-1) in frozen strawberries and blueberries. Before evaluating the efficacy, the best method for applying the coating on fruit was studied. The immersion method was selected, with an optimal drying time of 45 min. After this, the berries were frozen and stored for one, two, three, four, and eight weeks at −18 °C. In strawberries, all bacteria were reduced to below 0.7 log cfu/strawberry in the eighth week, and the MNV-1 infectivity showed a reduction of nearly 2 logarithmic units. In blueberries, S. enterica and E. coli O157:H7 were reduced to 0.8 log cfu/blueberries within a week, and MNV-1 achieved a reduction of 0.8 logarithmic units at the end of the assay. The application of RP-7 affected the studied microorganisms in frozen strawberries and blueberries. [ABSTRACT FROM AUTHOR]

Published
2024
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9. List of contributors

Author

Acquah, Caleb, primary, Aguiló-Aguayo, Ingrid, additional, Barreira, Luísa, additional, Benavente-Valdés, Juan Roberto, additional, Bernaerts, Tom M.M., additional, Brunton, Nigel, additional, Carreón-González, Berinka Araceli, additional, Chentir, Imene, additional, Costa, Jorge A.V., additional, Costa, Margarida, additional, Edwards, Christine, additional, Ekezie, Flora-Glad, additional, Esteves, Ana F., additional, Ferreira, Alice, additional, Gangadhar, Katkam N., additional, García-Vaquero, Marco, additional, Gonçalves, Ana L., additional, Gouveia, Luisa, additional, Guerra, Inês, additional, Guieysse, Benoit, additional, Hernández-López, Israel, additional, Lafarga, Tomás, additional, Maia, Inês, additional, Markou, Giorgos, additional, Martin, Gregory, additional, Masojidek, J., additional, Medina-Antillón, Alan Eduardo, additional, Méndez-Zavala, Alejandro, additional, Montañez-Saénz, Julio César, additional, Morais, Etiele G., additional, Morais, Michele G., additional, Morales-Oyervides, Lourdes, additional, Muñoz, Dolores Camacho, additional, Palmer, Joseph Samuel, additional, Pereira, Hugo, additional, Pires, José C.M., additional, Plouviez, Maxence, additional, Rajauria, Gaurav, additional, Ranglova, K., additional, Ravindran, Rajeev, additional, Rodríguez-Roque, María Janeth, additional, Salas-Salazar, Nora Aideé, additional, Sánchez-Vega, Rogelio, additional, Schüler, Lisa, additional, Silva, Joana, additional, Silva Benavides, A.M., additional, Soto-Caballero, Mayra Cristina, additional, Torzillo, Giuseppe, additional, Tzovenis, Ioannis, additional, Udenigwe, Chibuike C., additional, Valdivia-Nájar, Carlos Guillermo, additional, Van Loey, Ann M., additional, Varela, João, additional, Velázquez-Arellano, María Elena, additional, Villaró, Silvia, additional, Viñas, Inmaculada, additional, Yatipanthalawa, Bhagya, additional, and Zittelli, G. Chini, additional

Published
2021
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17. Ultraviolet Applications to Control Patulin Produced by Penicillium expansum CMP‑1 in Apple Products and Study of Further Patulin Degradation Products Formation and Toxicity

Author

Nicolau‑Lapeña, Iolanda, Rodríguez Bencomo, Juan José, Colás‑Medà, Pilar, Viñas, Inmaculada, Sanchis, Vicente, Alegre, Isabel, Nicolau‑Lapeña, Iolanda, Rodríguez Bencomo, Juan José, Colás‑Medà, Pilar, Viñas, Inmaculada, Sanchis, Vicente, and Alegre, Isabel

Abstract

Patulin is a mycotoxin whose presence in apple-derived products and fruit juices is legally regulated, being its maximum limits established in the legislation of multiple countries. However, the management of contaminated batches is still an issue for producers. This investigation aims to evaluate ultraviolet light (254 nm, UV-C254nm) irradiation to fnd solutions that can be applied at diferent stages of the apple juice production chain. In this regard, 8.8 (UV-1) and 35.1 (UV-2) kJ m−2 treatments inactivated spores of Penicillium expansum CMP-1 on the surface of apples. Although the same treatments applied to wounded apples (either before the infection or after the infection, immediately or when the lesion had appeared) did not show any efect on the growth rate of P. expansum during storage (up to 14 days, at 4 or 25 °C), they reduced patulin content per lesion size in apples treated after the infection had occurred (patulin decreased from 2.24 (control) to 0.65 µg kg−1 cm−2 (UV-2 treated apples)). Additionally, the treatment of juice with patulin with ultraviolet light up to 450.6 kJ m−2 resulted in more than 98 % reduction of patulin. Degradation products of patulin after UV-C254nm treatments were tentatively identifed by HPLC–MS, and toxicity and biological activities were assessed in silico, and results indicated that such products did not pose an increased risk when compared to patulin, Comunidad de Madrid, Depto. de Química Analítica, Fac. de Ciencias Químicas, TRUE, pub

Published
2023

22. Pome Fruit Juices

Author

Aguiló-Aguayo, Ingrid, primary, Plaza, Lucía, additional, Bobo, Gloria, additional, Abadias, Maribel, additional, and Viñas, Inmaculada, additional

Published
2017
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26. Evaluation of water-assisted UV-C light and its additive effect with peracetic acid for the inactivation of Listeria monocytogenes, Salmonella enterica and murine norovirus on whole and fresh-cut strawberries during shelf-life

Author

Ortiz-Solà, Jordi, Valero Díaz, Antonio, Abadias, Maribel, Nicolau-Lapeña, Iolanda, Viñas, Inmaculada, Producció Vegetal, and Postcollita

Subjects
663/664, Emmagatzematge frigorífic, Sanitization, Fruit, Bacteris patògens, Pathogen reduction, Clor, Fruites, Chlorine, Cold storage
Abstract

The purpose of the present study was to examine the inactivation of Salmonella enterica (50 μL; 109 CFU g−1), Listeria monocytogenes (50 μL; 109 CFU g−1), and murine norovirus (MNV-1; 50 μL; 107 50% tissue culture infectious dose (TCID50) mL−1) on whole and fresh-cut strawberries after 2 min disinfection treatments (water (H2O), chlorine 200 mg L−1 (NaClO), water-assisted ultraviolet-C (UV-C) (WUV), and the combination WUV and 40 mg L−1 of PA (WUV + PA)) in a water tank (15 L) equipped with 4 UV-C lamps (17.2 W each), and after 7 days of cold storage (4 and 10 °C). For MNV-1, dry UV-C treatment (DUV) was also tested. For all UV-C treatments, an irradiation dose of 1.3 kJ m−2 was used. RESULTS: When strawberries were washed with WUV, L. monocytogenes and S. enterica were reduced by 2.8 and 2.2 log CFU g−1, respectively. The addition of 40 mg L−1 of PA to WUV (WUV + PA) increased the reduction range of L. monocytogenes and S. enterica by 1.9 and 0.8 log, respectively. Regarding the wash water, no pathogens were recovered after the WUV + PA treatment (detection limit 50 CFU mL−1). Depending on storage conditions (7 days at 4 or 10 °C), reductions observed were 0.5 to 2.0 log for S. enterica and 0.5 to 3.0 log for L. monocytogenes. The reductions in MNV-1 titer after disinfection treatments ranged from 1.3 to 1.7 log. No significant differences between storage conditions were observed for MNV-1: titers did not decline or were reduced up to 0.3 log after 7 days of cold storage. CONCLUSION: The three-way action for disinfecting strawberries by UV-C irradiation and PA, plus the physical removal of the microorganisms by agitated water, are effective against foodborne pathogens on strawberries and water wash. During storage, WUV had a larger impact on the inactivation kinetics of S. enterica. Storage had little impact on MNV-1 inactivation. The authors are grateful to the Spanish government (Ministerio deEconomía y Competitividad, research project AGL2016-78086-R)and the Centres de Recerca de Catalunya (CERCA) Programmeof‘Generalitat de Catalunya’for itsfinancial support. J. Ortiz-Solàthanks the University of Lleida for its PhD grant (BOU186-243/2017 UdL) and M. Anguera thanks them for their techni-cal support. I. Nicolau-Lapeña is in receipt of a predoctoral grantawarded by the‘Ministerio de Economía, Industria y Competitivi-dad’(grant number BES-2017-079779). The authors gratefullyacknowledged the assistance of Gloria Sánchez and Susana Guixfor teaching them the methodologies related to MNV-1 andRAW 264.7 assays.

Published
2022

27. Applying QoS in FaaS applications: a software product line approach

Author

Serrano Gutierrez, Pablo, Ayala Viñas, Inmaculada, and Fuentes-Fernández, Lidia

Subjects
Sonido - Transmisión, SPL, Microservices, FaaS, Soporte lógico - Desarrollo, QoS, Comunicaciones
Abstract

A FaaS system offers numerous advantages for the developer of microservices-based systems since they do not have to worry about the infrastructure that supports them or scaling and maintenance tasks. However, it is not easy to apply quality of service (QoS) policies in these kind of applications. The high number of functions that an application can have and its various implementations introduce a high variability that requires a mechanism to decide which functions are more appropriate to achieve specific goals. We propose a Software Product Line based approach that uses feature models that model the application’s tasks and operations, considering the family of services derived from the multiple functions that can perform a specific procedure. Through an optimization process, the system obtains an optimal configuration that it will use to direct service requests to the most appropriate functions to meet certain QoS requirements. Universidad de Málaga. Campus de Excelencia Internacional Andalucía Tech

Published
2022

35. Evaluation of a sanitizing washing step with different chemical disinfectants for the strawberry processing industry

Author

Ministerio de Economía y Competitividad (España), Generalitat de Catalunya, Ortiz Solà, J., Abadias, M., Colás Medà, P., Sánchez Moragas, Gloria, Viñas, Inmaculada, Ministerio de Economía y Competitividad (España), Generalitat de Catalunya, Ortiz Solà, J., Abadias, M., Colás Medà, P., Sánchez Moragas, Gloria, and Viñas, Inmaculada

Abstract

Strawberries are often consumed fresh or only receive minimal processing, inducing a significant health risk to the consumer if contamination occurs anywhere from farm to fork. Outbreaks of foodborne illness associated with strawberries often involve a broad range of microbiological agents, from viruses (human norovirus) to bacteria (Salmonella spp. and Listeria monocytogenes). The addition of sanitizers to water washes is one of the most commonly studied strategies to remove or inactivate pathogens on berries as well as avoid cross contamination due to reuse of process wash water. The risk posed with the safety issues of by-products from chlorine disinfection in the fruit industry has led to a search for alternative sanitizers. We evaluated the applicability of different chemical sanitizers (peracetic acid (PA), hydrogen peroxide (H2O2), citric acid (CA), lactic acid (LA) and acetic acid (AA)) for the inactivation of S. enterica, L. monocytogenes and murine norovirus (MNV-1) on strawberries. A control treatment with chlorine (NaClO) (100 ppm) was included. For each sanitizer, different doses (40, 80 and 120 ppm for PA and 1, 2.5 and 5% for H2O2, LA, AA and CA) and time (2 and 5 min) were studied in order to optimize the decontamination washing step. The best concentrations were 80 ppm for PA, 5% for H2O2 and 2.5% for organic acids (LA, AA and CA) after 2 min treatment. Results indicate that the sanitizers selected may be a feasible alternative to chlorine (100 ppm) for removing selected pathogenic microorganisms (P > 0.05), with reductions about ≥2 log for bacterial strains and ≥ 1.7 log for MNV-1. As the washing water may also increase the microbial counts by cross-contamination, we observed that no pathogenic bacteria were found in wash water after 5% H2O2 and 80 ppm PA after 2 min treatment. On the other hand, we also reported reductions about total aerobic mesophyll (TAM) (0.0–1.4 log CFU/g) and molds and yeasts (M&Y) (0.3–1.8 log CFU/g) with all alternative sa

Published
2020

38. BIOCONSERVACIÓN APLICADA EN LA INDUSTRIA DE LOS ELABORADOS CÁRNICOS: CONTROL FRENTE A LISTERIA MONOCYTOGENES.

Author

Colás-Medà, Pilar, Nicolau-Lapeña, Iolanda, Viñas, Inmaculada, and Alegre, Isabel

Abstract

Copyright of Revista Alimentaria is the property of Ediciones y Publicaciones Alimentarias SA and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2022

41. Effect of calcium salts and antioxidant treatment on the storage quality of fresh-cut Conference pears

Author

ZUDAİRE, Lorena, VİÑAS, İnmaculada, LAFARGA, Tomas, PLAZA, Lucia, ECHEVARRİA, Gemma, BOBO, Gloria, ALTİSENT, Rosa, and AGUİLÓ-AGUAYO, İngrid

Subjects
Ziraat, fresh-cut pear,postharvest,minimal processing,calcium salts,quality, Agriculture
Abstract

The use of calcium chloride and calciumlactate solutions has been shown to be a suitable alternative to chlorine inorder to maintain the shelf-life of fresh-cut fruit and vegetables. Theobjective of this research was to evaluate the effects of calcium chloride orcalcium lactate at different concentrations (1, 2, or 4 %, w/v) on the qualityand nutritional parameters of whole ‘Conference’ pears. Moreover, the effect ofthose salts and antioxidant solution (2 % ascorbic acid, 2 % sodium citrate and1 % calcium chloride) on the quality and sensorial attributes of fresh-cutpears was studied. The results showed that the application of calcium salts hadno effect on the antioxidant activity (AA), vitamin C content, total phenoliccontent (TPC), PME and PG activities and calcium content. However, whole pearstreated with calcium chloride 1 % showed higher values of AA and TPC than thosetreated with 2 %. The use of calcium chloride at 1 % combined with antioxidantsolution could be a promising preservative method for fresh-cut pears.

Published
2019

44. Assessing water-assisted UV-C light and its combination with peroxyacetic acid and Pseudomonas graminis CPA-7 for the inactivation and inhibition of Listeria monocytogenes and Salmonella enterica in fresh-cut ‘Iceberg’ lettuce and baby spinach leaves

Author

Collazo, Cyrelys, primary, Noguera, Violeta, additional, Aguiló-Aguayo, Ingrid, additional, Abadias, Maribel, additional, Colás-Medà, Pilar, additional, Nicolau, Iolanda, additional, and Viñas, Inmaculada, additional

Published
2019
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