Antibiotic
resistant
bacteria
(ARB)
and
antibiotic
resistance
genes
(ARGs)
have
drawn
much
more
attention
due
to
their
high
risk
on
human
health
ecosystem.
In
this
study,
the
performance
of
sulfidated
nanoscale
zero-valent
iron
(S-nZVI)/periodate
(PI)
system
toward
ARB
inactivation
ARGs
removal
was
systematically
investigated.
The
S-nZVI/PI
could
realize
complete
1
×
108
CFU/mL
kanamycin,
ampicillin,
tetracycline-resistant
E.
coli
HB101
within
40
min,
meanwhile,
possessed
ability
remove
intracellular
(iARGs)
(including
aphA,
tetA,
tnpA)
carried
by
HB101.
Specifically,
tnpA
after
min
reaction
0.31,
0.47,
0.39
log,
respectively.
reactive
species
attributed
were
HO•
O2•−,
which
cause
destruction
morphology
enzyme
system,
leakage
substances,
damage
iARGs.
Moreover,
influence
dosage
PI
S-nZVI,
initial
concentration
HB101,
as
well
co-existing
substance
(such
HCO3–,
NO3–,
humic
acid
(HA))
its
corresponding
iARGs
also
conducted.
It
found
that
S-nZVI
low
enhance
disinfection
system.
presence
HA
in
showed
inhibiting
role
removal.
Overall,
study
demonstrates
superiority
Journal of Food Science,
Journal Year:
2025,
Volume and Issue:
90(3)
Published: March 1, 2025
In
order
to
address
the
issue
of
lotus
root's
challenging
washing
process
and
remnant
contaminants
such
as
sludge
microorganisms
during
washing,
this
study
evaluates
effect
an
innovative
method
ultrasonic
combined
bubbling-assisted
low-concentration
peroxyacetic
acid
(PAA)
on
root.
Single/multifrequency
ultrasound,
PAA
concentration,
time,
combination
sequence
soaking,
bubbling
were
explored.
Moreover,
effects
physicochemical
quality
root
decontamination
mechanism
under
analyzed.
The
results
showed
that
soaking
before
both
was
effective
in
reducing
surface
microorganisms.
Decontamination
with
0.04%
can
effectively
sterilize
more
than
90%
all
bacteria.
Combination
bubbling,
low
concentration
most
(sterilizing
decontaminating).
treatment
increased
total
phenolic
content
(TPC)
by
16.4%
antioxidant
activity
(DPPH,
FRAP)
13.5%
28.7%,
whereas
detrimental
retention
TPC
active
compounds
Furthermore,
ultrasound
produced
greater
damage
bacterial
cell
membranes
better
bactericidal
effects.
Fermentation,
Journal Year:
2024,
Volume and Issue:
10(3), P. 169 - 169
Published: March 15, 2024
Contamination
caused
by
fungi
stands
out
as
a
significant
microbiological
issue
in
the
food
industry,
particularly
leading
to
premature
spoilage
across
various
segments,
including
dry-fermented
meat
industry.
The
emergence
of
undesired
on
product
surfaces
results
substantial
economic
losses.
Once
microorganisms
infiltrate
food,
contamination
ensues,
and
their
subsequent
proliferation
can
adversely
impact
product’s
appearance,
odor,
flavor,
texture.
This,
turn,
leads
consumer
rejection
negatively
affects
commercial
brand.
Additionally,
concerns
persist
regarding
potential
presence
mycotoxins
these
products.
Given
detrimental
effects
practices
such
thorough
cleaning
sanitization
become
crucial
prevent
deterioration.
These
measures
play
pivotal
role
ensuring
quality
safety
while
also
extending
shelf
life
This
review
delves
into
advantages,
disadvantages,
factors
that
may
influence
efficacy
commonly
used
sanitizers
cured
substances
like
sodium
hypochlorite,
peracetic
acid,
benzalkonium
chloride.
Food Frontiers,
Journal Year:
2024,
Volume and Issue:
5(3), P. 1353 - 1369
Published: March 21, 2024
Abstract
High‐intensity
ultrasonic
(HIU)
treatment
has
been
used
to
improve
and
modify
the
functional
properties
of
food.
HIU
potentially
inactivates
microorganisms
in
food
modifies
physicochemical
via
cavitation
effect.
This
study
evaluated
combination
different
power
intensities,
temperatures,
times
for
their
effects
on
diluted
liquid
egg
yolks’
rheological
flow
behavior.
The
results
showed
that
Salmonella
enteritidis
Escherichia
coli
yolks
were
significantly
destroyed
as
was
increased,
complete
conditions
achieved
at
210
W,
60°C
6
or
9
min.
Moreover,
emulsifying
activity
index
increased
45
under
75
W
treatment,
whereas
maximum
stability
obtained
30°C,
Yolk
viscosity
positively
correlated
with
intensity
temperature;
same
trend
observed
behavior
shear
stress.
fluid
dynamics
storage
modulus
(
G
′)
150
treatments
following
increase
temperature
60°C,
′
>
loss
″).
However,
free
hydrogen
sulfide
group
content
also
after
treatment.
Thus,
this
revealed
effectively
bacteria
population
yolk
while
maintaining
improving
emulsification
properties.
parameters
apply
product
manufacturing
processes.
