دورية أكاديمية
أعرض في EDS

Emergent methods for inactivation of Cronobacter sakazakii in foods: A systematic review and meta-analysis.

التفاصيل البيبلوغرافية
العنوان: Emergent methods for inactivation of Cronobacter sakazakii in foods: A systematic review and meta-analysis.
المؤلفون: Gonçalves MPMBB; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Brazil., do Prado-Silva L; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Brazil., Sant'Ana AS; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Brazil. Electronic address: and@unicamp.br.
المصدر: International journal of food microbiology [Int J Food Microbiol] 2024 Aug 16; Vol. 421, pp. 110777. Date of Electronic Publication: 2024 Jun 17.
نوع المنشور: Journal Article; Systematic Review; Meta-Analysis; Review
اللغة: English
بيانات الدورية: Publisher: Elsevier Science Publishers Country of Publication: Netherlands NLM ID: 8412849 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-3460 (Electronic) Linking ISSN: 01681605 NLM ISO Abbreviation: Int J Food Microbiol Subsets: MEDLINE
أسماء مطبوعة: Original Publication: Amsterdam : Elsevier Science Publishers, c1984-
مواضيع طبية MeSH: Cronobacter sakazakii*/growth & development , Food Microbiology*, Food Contamination/prevention & control ; Food Contamination/analysis ; Humans ; Dairy Products/microbiology ; Food Handling/methods ; Biofilms/growth & development ; Animals
مستخلص: Cronobacter sakazakii is a potentially pathogenic bacterium that is resistant to osmotic stress and low a w , and capable of persisting in a desiccated state in powdered infant milks. It is widespread in the environment and present in various products. Despite the low incidence of cases, its high mortality rates of 40 to 80 % amongst neonates make it a microorganism of public health interest. This current study performed a comparative assessment between current reduction methods applied for C. sakazakii in various food matrices, indicating tendencies and relevant parameters for process optimization. A systematic review and meta-analysis were conducted, qualitatively identifying the main methods of inactivation and control, and quantitatively evaluating the effect of treatment factors on the reduction response. Hierarchical clustering dendrograms led to conclusions on the efficiency of each treatment. Review of recent research trend identified a focus on the potential use of alternative treatments, with most studies related to non-thermal methods and dairy products. Using random-effects meta-analysis, a summary effect-size of 4-log was estimated; however, thermal methods and treatments on dairy matrices displayed wider dispersions - of τ 2  = 8.1, compared with τ 2  = 4.5 for vegetal matrices and τ 2  = 4.0 for biofilms. Meta-analytical models indicated that factors such as chemical concentration, energy applied, and treatment time had a more significant impact on reduction than the increase in temperature. Non-thermal treatments, synergically associated with heat, and treatments on dairy matrices were found to be the most efficient.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier B.V. All rights reserved.)
فهرسة مساهمة: Keywords: Emergent technologies; Food preservation; Foodborne pathogens; Hurdle technology; Low-moisture foods; Microbial inactivation
تواريخ الأحداث: Date Created: 20240623 Date Completed: 20240704 Latest Revision: 20240705
رمز التحديث: 20240706
DOI: 10.1016/j.ijfoodmicro.2024.110777
PMID: 38909488
قاعدة البيانات: MEDLINE
الوصف
تدمد:1879-3460
DOI:10.1016/j.ijfoodmicro.2024.110777