Cold Limonene Vapor and UV Treatment Against Salmonella Enteritidis and Staphylococcus aureus in Quail Eggs: Potential Mode of Action DOI

Narumol Matan,

Katthayawan Khunjan

Foodborne Pathogens and Disease, Journal Year: 2025, Volume and Issue: unknown

Published: April 22, 2025

This study aimed to develop a novel, refrigeration-free preservation method extend quail egg shelf life and enhance consumer safety. The antimicrobial efficacy of limonene vapor against Salmonella Enteritidis Staphylococcus aureus was evaluated. Limonene nanoemulsions (0.04%, 0.08%, 0.12%) were used generate for coating eggshells. process performed using an ultrasonic device with controllable temperature chamber maintain different temperatures: 4°C (cold), 25°C (medium), 37°C (high temperature). enhanced by applying UV irradiation 10 min. mode action analyzed through bacterial morphology, biofilm formation, cell leakage. (0.08%) at ultraviolet (UV) reduced S. 6-7 log10 on eggshells, whereas 37°C, the reductions only 3.5 2.8 log10, respectively. not detected, remained within food safety standards when eggs stored 30 ± 2°C days, compared control, which showed growth one day. Possible mechanisms suggested that cold-generated formed thin film eggshell surface. caused deformation abnormal morphology in cells induced pore formation walls, enhancing injury. exposure further exacerbated cellular damage, resulting synergistic effect. However, this did cause significant membrane damage or lead substantial leakage intracellular materials aureus. cost-effective could be adapted on-farm application before distribution, ensuring safer consumers.

Language: Английский

Evaluation of the stability and antimicrobial activity of emulsions loaded with thymol for the post-harvest sanitization of lettuce (Lactuca sativa L) DOI
Daniel Lucino Silva dos Santos, Jeniffer Ferreira de Miranda, Rodney Alexandre Ferreira Rodrigues

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106176 - 106176

Published: Feb. 1, 2025

Language: Английский

Citations

0
Listeria monocytogenes and its impact on the safety of food of animal origin DOI Creative Commons
A. Santana, Daniel Lucino Silva dos Santos, Ana Maria de Souza Almeida

et al.

Ciência Rural, Journal Year: 2025, Volume and Issue: 55(7)

Published: Jan. 1, 2025

ABSTRACT: This research detected Listeria monocytogenes in samples of animal origin and equipment from processing industries using Real-Time PCR VIDAS LMO 2 techniques. We analyzed 248 collected dairy products, chicken meat, frozen, beef cuts, mechanically deboned fresh giblets, processed meat products Brazilian plants. The microorganism was 7.3% (18/248) associating the two methodologies, 6.4% (16/248) by 4.0% (10/248) other method. L. 3.1% (3/95) (3/74) 84.6% (11/13) 8.3% (1/12) products. positive included mozzarella, Minas cheese, cut, sausage. bacteria were absent cuts food industry samples. presence cheeses, meats, sausages indicated that these foods can pose risks to public health emphasizes need implement control measures during processing. Equally worrying is raw material for countless

Language: Английский

Citations

0
Cold Limonene Vapor and UV Treatment Against Salmonella Enteritidis and Staphylococcus aureus in Quail Eggs: Potential Mode of Action DOI

Narumol Matan,

Katthayawan Khunjan

Foodborne Pathogens and Disease, Journal Year: 2025, Volume and Issue: unknown

Published: April 22, 2025

This study aimed to develop a novel, refrigeration-free preservation method extend quail egg shelf life and enhance consumer safety. The antimicrobial efficacy of limonene vapor against Salmonella Enteritidis Staphylococcus aureus was evaluated. Limonene nanoemulsions (0.04%, 0.08%, 0.12%) were used generate for coating eggshells. process performed using an ultrasonic device with controllable temperature chamber maintain different temperatures: 4°C (cold), 25°C (medium), 37°C (high temperature). enhanced by applying UV irradiation 10 min. mode action analyzed through bacterial morphology, biofilm formation, cell leakage. (0.08%) at ultraviolet (UV) reduced S. 6-7 log10 on eggshells, whereas 37°C, the reductions only 3.5 2.8 log10, respectively. not detected, remained within food safety standards when eggs stored 30 ± 2°C days, compared control, which showed growth one day. Possible mechanisms suggested that cold-generated formed thin film eggshell surface. caused deformation abnormal morphology in cells induced pore formation walls, enhancing injury. exposure further exacerbated cellular damage, resulting synergistic effect. However, this did cause significant membrane damage or lead substantial leakage intracellular materials aureus. cost-effective could be adapted on-farm application before distribution, ensuring safer consumers.

Language: Английский

Citations

0