Rafeeq Shamil, Ovissipour Reza
FutureFoods Lab, Virginia Seafood Agricultural Research and Extension Center, Virginia Tech, Hampton, VA 23669, USA.
Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24060, USA.
Foods. 2021 Sep 12;10(9):2154. doi: 10.3390/foods10092154.
Removing foodborne pathogens from food surfaces and inactivating them in wash water are critical steps for reducing the number of foodborne illnesses. In this study we evaluated the impact of surfactants on enhancing nanobubbles' efficacy on O157:H7, and removal from spinach leaves. We evaluated the synergistic impact of nanobubbles and ultrasound on these two pathogens inactivation in the cell suspension. The results indicated that nanobubbles or ultrasound alone could not significantly reduce bacteria in cell suspension after 15 min. However, a combination of nanobubbles and ultrasonication caused more than 6 log cfu/mL reduction after 15 min, and 7 log cfu/mL reduction after 10 min of and , respectively. Nanobubbles also enhanced bacterial removal from spinach surface in combination with ultrasonication. Nanobubbles with ultrasound removed more than 2 and 4 log cfu/cm of and , respectively, while ultrasound alone caused 0.5 and 1 log cfu/cm of and reduction, respectively. No reduction was observed in the solutions with PBS and nanobubbles. Adding food-grade surfactants (0.1% Sodium dodecyl sulfate-SDS, and 0.1% Tween 20), did not significantly enhance nanobubbles efficacy on bacterial removal from spinach surface.
从食品表面去除食源性病原体并使其在洗涤水中失活是减少食源性疾病数量的关键步骤。在本研究中，我们评估了表面活性剂对增强纳米气泡杀灭O157:H7的效果以及从菠菜叶上去除该病菌的影响。我们评估了纳米气泡和超声波对细胞悬液中这两种病原体失活的协同作用。结果表明，单独的纳米气泡或超声波在15分钟后不能显著减少细胞悬液中的细菌。然而，纳米气泡和超声联合处理在15分钟后可使细菌减少超过6 log cfu/mL，在10分钟后分别使O157:H7和大肠杆菌减少7 log cfu/mL。纳米气泡与超声联合处理还能增强从菠菜表面去除细菌的效果。纳米气泡与超声联合处理分别去除了超过2 log cfu/cm和4 log cfu/cm的O157:H7和大肠杆菌，而单独超声处理分别使O157:H7和大肠杆菌减少0.5 log cfu/cm和1 log cfu/cm。在含有PBS和纳米气泡的溶液中未观察到细菌减少。添加食品级表面活性剂（0.1%十二烷基硫酸钠 - SDS和0.1%吐温20）并未显著增强纳米气泡从菠菜表面去除细菌的效果。
