Biophysical Evaluation of Food Decontamination Effects on Tissue and Bacteria

Ann Zahle Andersen, Lars Duelund, Jonathan R. Brewer, Pia Kiil Nielsen, Tina Birk, Kristine Garde, Birgitte H. Kallipolitis, Niels Krebs, Luis Bagatolli

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

Resumé

Traditionally, the effects and efficiency of food surface decontamination processes, such as chlorine washing, radiation, or heating, have been evaluated by sensoric analysis and colony-forming unit (CFU) counts of surface swabs or carcass rinses. These methods suffice when determining probable consumer responses or meeting legislative contamination limits. However, in the often very costly, optimization process of a new method, more quantitative and unbiased results are invaluable. In this study, we employed a biophysical approach for the investigation of qualitative and quantitative changes in both food surface and bacteria upon surface decontamination by SonoSteam®. SonoSteam® is a recently developed method of food surface decontamination, which employs steam and ultrasound for effective heat transfer and short treatment times, resulting in significant reduction in surface bacteria. We employ differential scanning calorimetry, second harmonics generation imaging microscopy, two-photon fluorescence microscopy, and green fluorescence protein-expressing bacteria and compare our results with those obtained by traditional methods of food quality and safety evaluations. Our results show that there are no contradictions between data obtained by either approach. However, the biophysical methods draw a much more nuanced picture of the effects and efficiency of the investigated decontamination method, revealing, e.g., an exponential dose/response relationship between SonoSteam® treatment time and changes in collagen I, and a depth dependency in bacterial reduction, which points toward CFU counts overestimating total bacterial reduction. In conclusion, the biophysical methods provide a less biased, reproducible, and highly detailed system description, allowing for focused optimization and method validation.
OriginalsprogEngelsk
TidsskriftFood Biophysics
Vol/bind6
Sider (fra-til)170-182
Antal sider12
ISSN1557-1858
DOI
StatusUdgivet - jan. 2011

Fingeraftryk

food analysis
Decontamination
decontamination
Bacteria
Tissue
Food
bacteria
food surfaces
methodology
Fluorescence microscopy
Chlorine
Steam
Harmonic generation
Collagen
Washing
tissues
Differential scanning calorimetry
Microscopic examination
Contamination
Photons

Citer dette

Andersen, Ann Zahle ; Duelund, Lars ; Brewer, Jonathan R. ; Nielsen, Pia Kiil ; Birk, Tina ; Garde, Kristine ; Kallipolitis, Birgitte H. ; Krebs, Niels ; Bagatolli, Luis. / Biophysical Evaluation of Food Decontamination Effects on Tissue and Bacteria. I: Food Biophysics. 2011 ; Bind 6. s. 170-182.
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abstract = "Traditionally, the effects and efficiency of food surface decontamination processes, such as chlorine washing, radiation, or heating, have been evaluated by sensoric analysis and colony-forming unit (CFU) counts of surface swabs or carcass rinses. These methods suffice when determining probable consumer responses or meeting legislative contamination limits. However, in the often very costly, optimization process of a new method, more quantitative and unbiased results are invaluable. In this study, we employed a biophysical approach for the investigation of qualitative and quantitative changes in both food surface and bacteria upon surface decontamination by SonoSteam{\circledR}. SonoSteam{\circledR} is a recently developed method of food surface decontamination, which employs steam and ultrasound for effective heat transfer and short treatment times, resulting in significant reduction in surface bacteria. We employ differential scanning calorimetry, second harmonics generation imaging microscopy, two-photon fluorescence microscopy, and green fluorescence protein-expressing bacteria and compare our results with those obtained by traditional methods of food quality and safety evaluations. Our results show that there are no contradictions between data obtained by either approach. However, the biophysical methods draw a much more nuanced picture of the effects and efficiency of the investigated decontamination method, revealing, e.g., an exponential dose/response relationship between SonoSteam{\circledR} treatment time and changes in collagen I, and a depth dependency in bacterial reduction, which points toward CFU counts overestimating total bacterial reduction. In conclusion, the biophysical methods provide a less biased, reproducible, and highly detailed system description, allowing for focused optimization and method validation.",
author = "Andersen, {Ann Zahle} and Lars Duelund and Brewer, {Jonathan R.} and Nielsen, {Pia Kiil} and Tina Birk and Kristine Garde and Kallipolitis, {Birgitte H.} and Niels Krebs and Luis Bagatolli",
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Biophysical Evaluation of Food Decontamination Effects on Tissue and Bacteria. / Andersen, Ann Zahle; Duelund, Lars; Brewer, Jonathan R.; Nielsen, Pia Kiil; Birk, Tina; Garde, Kristine; Kallipolitis, Birgitte H.; Krebs, Niels; Bagatolli, Luis.

I: Food Biophysics, Bind 6, 01.2011, s. 170-182.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

TY - JOUR

T1 - Biophysical Evaluation of Food Decontamination Effects on Tissue and Bacteria

AU - Andersen, Ann Zahle

AU - Duelund, Lars

AU - Brewer, Jonathan R.

AU - Nielsen, Pia Kiil

AU - Birk, Tina

AU - Garde, Kristine

AU - Kallipolitis, Birgitte H.

AU - Krebs, Niels

AU - Bagatolli, Luis

PY - 2011/1

Y1 - 2011/1

N2 - Traditionally, the effects and efficiency of food surface decontamination processes, such as chlorine washing, radiation, or heating, have been evaluated by sensoric analysis and colony-forming unit (CFU) counts of surface swabs or carcass rinses. These methods suffice when determining probable consumer responses or meeting legislative contamination limits. However, in the often very costly, optimization process of a new method, more quantitative and unbiased results are invaluable. In this study, we employed a biophysical approach for the investigation of qualitative and quantitative changes in both food surface and bacteria upon surface decontamination by SonoSteam®. SonoSteam® is a recently developed method of food surface decontamination, which employs steam and ultrasound for effective heat transfer and short treatment times, resulting in significant reduction in surface bacteria. We employ differential scanning calorimetry, second harmonics generation imaging microscopy, two-photon fluorescence microscopy, and green fluorescence protein-expressing bacteria and compare our results with those obtained by traditional methods of food quality and safety evaluations. Our results show that there are no contradictions between data obtained by either approach. However, the biophysical methods draw a much more nuanced picture of the effects and efficiency of the investigated decontamination method, revealing, e.g., an exponential dose/response relationship between SonoSteam® treatment time and changes in collagen I, and a depth dependency in bacterial reduction, which points toward CFU counts overestimating total bacterial reduction. In conclusion, the biophysical methods provide a less biased, reproducible, and highly detailed system description, allowing for focused optimization and method validation.

AB - Traditionally, the effects and efficiency of food surface decontamination processes, such as chlorine washing, radiation, or heating, have been evaluated by sensoric analysis and colony-forming unit (CFU) counts of surface swabs or carcass rinses. These methods suffice when determining probable consumer responses or meeting legislative contamination limits. However, in the often very costly, optimization process of a new method, more quantitative and unbiased results are invaluable. In this study, we employed a biophysical approach for the investigation of qualitative and quantitative changes in both food surface and bacteria upon surface decontamination by SonoSteam®. SonoSteam® is a recently developed method of food surface decontamination, which employs steam and ultrasound for effective heat transfer and short treatment times, resulting in significant reduction in surface bacteria. We employ differential scanning calorimetry, second harmonics generation imaging microscopy, two-photon fluorescence microscopy, and green fluorescence protein-expressing bacteria and compare our results with those obtained by traditional methods of food quality and safety evaluations. Our results show that there are no contradictions between data obtained by either approach. However, the biophysical methods draw a much more nuanced picture of the effects and efficiency of the investigated decontamination method, revealing, e.g., an exponential dose/response relationship between SonoSteam® treatment time and changes in collagen I, and a depth dependency in bacterial reduction, which points toward CFU counts overestimating total bacterial reduction. In conclusion, the biophysical methods provide a less biased, reproducible, and highly detailed system description, allowing for focused optimization and method validation.

U2 - 10.1007/s11483-011-9205-4

DO - 10.1007/s11483-011-9205-4

M3 - Journal article

VL - 6

SP - 170

EP - 182

JO - Food Biophysics

JF - Food Biophysics

SN - 1557-1858

ER -