Impact of gas micro‐nano‐bubbles on the efficacy of commonly used antimicrobials in the food industry
2021
Singh, A. | Sekhon, A.S. | Unger, P. | Babb, M. | Yang, Y. | Michaēl, M.
AIM: To study the impact of incorporating micro‐nano‐bubbles (MNBs) in commonly used food antimicrobials (AMs) against Escherichia coli O157:H7 (EC) and Listeria monocytogenes (LM). METHODS AND RESULTS: Air, carbon dioxide (CO₂) and nitrogen (N₂) were used to incorporate MNBs in city water. AM solution (with or without MNBs) of 9 ml was individually taken into sterile test tubes and mixed with 1 ml of inoculum grown in brain heart infusion (BHI) broth to get the net AM concentrations of 28·4 ppm peracetic acid (PAA), 200 ppm chlorine (Cl₂), 5·4% citric acid (CA) and 4·5% lactic acid (LA). After treatment time of 1·5 and 3·0 min, 1 ml of sample was neutralized using Dey–Engley neutralizing broth and plated on BHI agar. For EC, Cl₂‐CO₂ solutions resulted in significantly greater log reductions (5·2 logs) compared to that of Cl₂ solutions without MNBs (3·8 logs). For LM, PAA‐CO₂ solutions resulted in significantly greater log reductions (4·4 logs) compared to that of PAA solutions without MNBs (1·7 logs). CONCLUSIONS: This study demonstrated that the efficacy of Cl₂ and PAA AM solutions could be increased by incorporating CO₂‐MNBs against EC and LM in microbiological growth medium. SIGNIFICANCE AND IMPACT OF THE STUDY: Incorporation of CO₂‐MNBs in AM solutions could increase the efficacy of AMs against pathogens on/in food matrices, which should be tested in future research.
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