Synergistic effect of sonication and high osmotic pressure enhances membrane damage and viability loss of Salmonella in orange juice
The efficacy of using sonication (50±0.2 W, 20 kHz), combined with subsequent concentration and storage at high osmotic pressure, has been evaluated to reduce levels of Salmonella bacteria in different solutions (PBS, sucrose and orange juice) at varying concentrations. To visualize the impact on cell membranes, we used a staining protocol (propidium iodide [PI] and 4?,6?-diamidino-2-phenylindole [DAPI]). Sonication alone did not cause significant membrane damage. Storage alone, for 48 h and at high osmotic pressure (10.9 MPa), affected membrane permeability in 20% of cells. However, sonication, combined with storage, considerably increased loss of membrane integrity, resulting in a significant logarithmic reduction of microorganisms. When the combination was applied to contaminated orange juice, a 5 log10 cfu ml?1 reduction of Salmonella spp. was obtained. "Osmosonication"-the synergistic combination of sonication and subsequent storage at high osmotic pressure-is an innovative alternative for the non-thermal decontamination of liquid foods.
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Subjects: | Q02 - Traitement et conservation des produits alimentaires, Q03 - Contamination et toxicologie alimentaires, jus d'orange, Salmonella, détoxification, pression osmotique, technique ultrason, concentration, membrane, biosécurité, http://aims.fao.org/aos/agrovoc/c_25492, http://aims.fao.org/aos/agrovoc/c_6757, http://aims.fao.org/aos/agrovoc/c_2219, http://aims.fao.org/aos/agrovoc/c_5443, http://aims.fao.org/aos/agrovoc/c_8044, http://aims.fao.org/aos/agrovoc/c_1801, http://aims.fao.org/aos/agrovoc/c_28457, http://aims.fao.org/aos/agrovoc/c_35030, http://aims.fao.org/aos/agrovoc/c_1920, |
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dig-cirad-fr-5675622024-01-28T21:10:05Z http://agritrop.cirad.fr/567562/ http://agritrop.cirad.fr/567562/ Synergistic effect of sonication and high osmotic pressure enhances membrane damage and viability loss of Salmonella in orange juice. Wong Eric, Vaillant Fabrice, Chaves-Olarte E.. 2012. Food Research International, 45 (2) : 1072-1079.https://doi.org/10.1016/j.foodres.2010.07.037 <https://doi.org/10.1016/j.foodres.2010.07.037> Synergistic effect of sonication and high osmotic pressure enhances membrane damage and viability loss of Salmonella in orange juice Wong, Eric Vaillant, Fabrice Chaves-Olarte, E. eng 2012 Food Research International Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires jus d'orange Salmonella détoxification pression osmotique technique ultrason concentration membrane biosécurité http://aims.fao.org/aos/agrovoc/c_25492 http://aims.fao.org/aos/agrovoc/c_6757 http://aims.fao.org/aos/agrovoc/c_2219 http://aims.fao.org/aos/agrovoc/c_5443 http://aims.fao.org/aos/agrovoc/c_8044 http://aims.fao.org/aos/agrovoc/c_1801 http://aims.fao.org/aos/agrovoc/c_28457 http://aims.fao.org/aos/agrovoc/c_35030 Costa Rica http://aims.fao.org/aos/agrovoc/c_1920 The efficacy of using sonication (50±0.2 W, 20 kHz), combined with subsequent concentration and storage at high osmotic pressure, has been evaluated to reduce levels of Salmonella bacteria in different solutions (PBS, sucrose and orange juice) at varying concentrations. To visualize the impact on cell membranes, we used a staining protocol (propidium iodide [PI] and 4?,6?-diamidino-2-phenylindole [DAPI]). Sonication alone did not cause significant membrane damage. Storage alone, for 48 h and at high osmotic pressure (10.9 MPa), affected membrane permeability in 20% of cells. However, sonication, combined with storage, considerably increased loss of membrane integrity, resulting in a significant logarithmic reduction of microorganisms. When the combination was applied to contaminated orange juice, a 5 log10 cfu ml?1 reduction of Salmonella spp. was obtained. "Osmosonication"-the synergistic combination of sonication and subsequent storage at high osmotic pressure-is an innovative alternative for the non-thermal decontamination of liquid foods. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/567562/1/document_567562.pdf application/pdf Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1016/j.foodres.2010.07.037 10.1016/j.foodres.2010.07.037 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2010.07.037 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1016/j.foodres.2010.07.037 |
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Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires jus d'orange Salmonella détoxification pression osmotique technique ultrason concentration membrane biosécurité http://aims.fao.org/aos/agrovoc/c_25492 http://aims.fao.org/aos/agrovoc/c_6757 http://aims.fao.org/aos/agrovoc/c_2219 http://aims.fao.org/aos/agrovoc/c_5443 http://aims.fao.org/aos/agrovoc/c_8044 http://aims.fao.org/aos/agrovoc/c_1801 http://aims.fao.org/aos/agrovoc/c_28457 http://aims.fao.org/aos/agrovoc/c_35030 http://aims.fao.org/aos/agrovoc/c_1920 Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires jus d'orange Salmonella détoxification pression osmotique technique ultrason concentration membrane biosécurité http://aims.fao.org/aos/agrovoc/c_25492 http://aims.fao.org/aos/agrovoc/c_6757 http://aims.fao.org/aos/agrovoc/c_2219 http://aims.fao.org/aos/agrovoc/c_5443 http://aims.fao.org/aos/agrovoc/c_8044 http://aims.fao.org/aos/agrovoc/c_1801 http://aims.fao.org/aos/agrovoc/c_28457 http://aims.fao.org/aos/agrovoc/c_35030 http://aims.fao.org/aos/agrovoc/c_1920 |
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Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires jus d'orange Salmonella détoxification pression osmotique technique ultrason concentration membrane biosécurité http://aims.fao.org/aos/agrovoc/c_25492 http://aims.fao.org/aos/agrovoc/c_6757 http://aims.fao.org/aos/agrovoc/c_2219 http://aims.fao.org/aos/agrovoc/c_5443 http://aims.fao.org/aos/agrovoc/c_8044 http://aims.fao.org/aos/agrovoc/c_1801 http://aims.fao.org/aos/agrovoc/c_28457 http://aims.fao.org/aos/agrovoc/c_35030 http://aims.fao.org/aos/agrovoc/c_1920 Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires jus d'orange Salmonella détoxification pression osmotique technique ultrason concentration membrane biosécurité http://aims.fao.org/aos/agrovoc/c_25492 http://aims.fao.org/aos/agrovoc/c_6757 http://aims.fao.org/aos/agrovoc/c_2219 http://aims.fao.org/aos/agrovoc/c_5443 http://aims.fao.org/aos/agrovoc/c_8044 http://aims.fao.org/aos/agrovoc/c_1801 http://aims.fao.org/aos/agrovoc/c_28457 http://aims.fao.org/aos/agrovoc/c_35030 http://aims.fao.org/aos/agrovoc/c_1920 Wong, Eric Vaillant, Fabrice Chaves-Olarte, E. Synergistic effect of sonication and high osmotic pressure enhances membrane damage and viability loss of Salmonella in orange juice |
description |
The efficacy of using sonication (50±0.2 W, 20 kHz), combined with subsequent concentration and storage at high osmotic pressure, has been evaluated to reduce levels of Salmonella bacteria in different solutions (PBS, sucrose and orange juice) at varying concentrations. To visualize the impact on cell membranes, we used a staining protocol (propidium iodide [PI] and 4?,6?-diamidino-2-phenylindole [DAPI]). Sonication alone did not cause significant membrane damage. Storage alone, for 48 h and at high osmotic pressure (10.9 MPa), affected membrane permeability in 20% of cells. However, sonication, combined with storage, considerably increased loss of membrane integrity, resulting in a significant logarithmic reduction of microorganisms. When the combination was applied to contaminated orange juice, a 5 log10 cfu ml?1 reduction of Salmonella spp. was obtained. "Osmosonication"-the synergistic combination of sonication and subsequent storage at high osmotic pressure-is an innovative alternative for the non-thermal decontamination of liquid foods. |
format |
article |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires jus d'orange Salmonella détoxification pression osmotique technique ultrason concentration membrane biosécurité http://aims.fao.org/aos/agrovoc/c_25492 http://aims.fao.org/aos/agrovoc/c_6757 http://aims.fao.org/aos/agrovoc/c_2219 http://aims.fao.org/aos/agrovoc/c_5443 http://aims.fao.org/aos/agrovoc/c_8044 http://aims.fao.org/aos/agrovoc/c_1801 http://aims.fao.org/aos/agrovoc/c_28457 http://aims.fao.org/aos/agrovoc/c_35030 http://aims.fao.org/aos/agrovoc/c_1920 |
author |
Wong, Eric Vaillant, Fabrice Chaves-Olarte, E. |
author_facet |
Wong, Eric Vaillant, Fabrice Chaves-Olarte, E. |
author_sort |
Wong, Eric |
title |
Synergistic effect of sonication and high osmotic pressure enhances membrane damage and viability loss of Salmonella in orange juice |
title_short |
Synergistic effect of sonication and high osmotic pressure enhances membrane damage and viability loss of Salmonella in orange juice |
title_full |
Synergistic effect of sonication and high osmotic pressure enhances membrane damage and viability loss of Salmonella in orange juice |
title_fullStr |
Synergistic effect of sonication and high osmotic pressure enhances membrane damage and viability loss of Salmonella in orange juice |
title_full_unstemmed |
Synergistic effect of sonication and high osmotic pressure enhances membrane damage and viability loss of Salmonella in orange juice |
title_sort |
synergistic effect of sonication and high osmotic pressure enhances membrane damage and viability loss of salmonella in orange juice |
url |
http://agritrop.cirad.fr/567562/ http://agritrop.cirad.fr/567562/1/document_567562.pdf |
work_keys_str_mv |
AT wongeric synergisticeffectofsonicationandhighosmoticpressureenhancesmembranedamageandviabilitylossofsalmonellainorangejuice AT vaillantfabrice synergisticeffectofsonicationandhighosmoticpressureenhancesmembranedamageandviabilitylossofsalmonellainorangejuice AT chavesolartee synergisticeffectofsonicationandhighosmoticpressureenhancesmembranedamageandviabilitylossofsalmonellainorangejuice |
_version_ |
1792498392034705408 |