Reduction of microbial load in food and water systems is critical for their safety and shelf-life. To complement the high intensity non-thermal technologies, there is a need to develop low-medium intensity non-thermal processing technologies for diversity of food applications. These innovations can significantly improve food quality and safety as well as reduce the cost of processing. This presentation will focus on our efforts to develop nature inspired synergistic non-thermal low intensity food processing approaches for enhanced microbial inactivation. This novel approach is based on discovery and translation of synergistic interactions between natural food grade compounds and low intensity non-thermal technologies. Two case studies will be presented. The first part of the presentation will focus on a synergistic combination of sub-lethal levels of stresses induced by UV-A light and food grade bioactives. The results will demonstrate enhanced and rapid inactivation of both E.coli O157:H7 and Listeria spp.) in the presence of organic matter as well as on the surface of fresh produce. The second part of the presentation will focus on synergistic combination of ultrasonic processing with food grade compounds to inactivate target bacteria in liquid systems. The results of mechanistic investigations for both the synergistic low intensity non-thermal processing technologies will be presented. These studies will include changes in membrane permeability, intracellular thiol content, metabolic activity and antioxidant competition assays. In summary, the presentation will illustrate novel approaches to enhance efficacy of non-thermal processing technologies for improving safety and quality of food systems.

Nature inspired synergistic antimicrobial approaches for enhanced microbial inactivation

2019 Fall National Meeting

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