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10-hydroxystearic acid as a potential quantifiable marker of bacterial contamination in meats
(Estonian University of Life Sciences, 2026) Püssa, Tõnu; Rusalepp, Linda; Meremäe, Kadrin; Sünter, Alar; Raudsepp, Piret; Mäesaar, Mihkel; Anton, Dea; Roasto, Mati
10-hydroxystearic acid (10-HSA) is the major oxygenated derivative of oleic (cis-9-octadecenoic) acid, a monounsaturated n-9 fatty acid (MUFA). The corresponding metabolic reaction, which can be classified as both oxidation and hydration (addition of a water molecule to an isolated double bond), is mainly catalyzed by oleate hydratase (OhyA), a member of flavoenzyme family, These enzymes, classified as hydro-lyases (EC 4.2.1.53) are of interest for industrial applications due to their role in the generation of hydroxy fatty acids, which are used in surfactants, lubricants, and biodegradable polymers. 10-HSA, which can be further oxidized to 10-ketostearic (10- KSA) and 9,10-epoxystearic (9,10-ESA) acids, is produced only by bacteria, such as ruminant species (Selenomonas ruminantum, Enterococcus faecalis, etc) or multiple other bacteria (Staphylococcus, Bacillus, Listeria,, Pseudomonas) that live in various contaminated fresh meats (Radka et al, 2021). Porcine and trout meat do not naturally contain 10-HSA, but beef may contain 10-HSA, which is deposited from the rumen to meat and milk. The corresponding OhyA is not found in ruminant meat. The gene encoding OhyA is found in different bacteria and is involved in processes such as surviving stress, modulating membrane composition, etc. However, Pseudomonas aeruginosa that lacks OhyA, is using other enzyme systems, for example lipoxygenase (LoxA) (Morello et al, 2019). There are multiple chemical and biochemical markers of bacterial levels and activities in meat – pH, enzyme activities (such as of catalase or coagulase), metabolic end products (such as hydrogen sulfide, indole, ammonia, volatile organic compounds (VOC) like histamine). Total volatile basic nitrogen (TVB-N) is another quantifiable indicator of bacterial spoilage. The knowledge that 10-HSA is synthesized only by bacteria inspired us to investigate the utility of this oxylipin as a potential biochemical marker for assessing the level of bacterial contamination in meats. We investigated the formation of 10-HSA in minced porcine, bovine, and rainbow trout meat for 8 or 11 days at refrigerator temperatures by LC-MS/ToF and correlated the results with the CFU/g values obtained by enumeration of total microbial counts of mesophilic aerobic microorganisms and separately of Pseudomonas spp by ISO methods. Results: 10-HSA has a common linear positive correlation with bacterial counts for all three studied meats with R2 = 0.96 between 1 and 8 or 11 days. This phenomenon suggests the presence of various bacteria that may have slightly different slopes of the linear regression, the resulting correlation is a combination of these primary correlations. For Pseudomonas spp, there are separate positive linear correlations for all three meat types. Consequently, we can distinguish the meats by the slope of their regression line. Conclusion: These are the first encouraging results, but further research is needed to prove the suitability of 10-HSA as a novel marker of bacterial contamination of various meats.
Antibacterial and antibiofilm activity of potato (Solanum tuberosum cv. Laura) peel-derived extracellular vesicles against Bacillus cereus ATCC 11778
(Universidad de Burgos, 2024) Ekanayake, Gayandi; Sapugahawatte, Dulmini Nanayakkara; Godakumara, Kasun; Midekessa, Getnet; Roasto, Mati; Andronowska, Aneta; Bhat, Rajeev; Fazeli, Alireza
Bacillus cereus is commonly found in many foods and known for causing foodborne illness. Due to their spore-forming and biofilm-forming nature and contamination capability these bacteria are presenting a large challenge to the food industry. The bacterium has become increasingly resistant to multiple drugs necessitating novel preventive strategies. One promising solution is the use of plant-derived extracellular vesicles (EVs), specifically from potato peels, which carry complex bioactive cargos with potential antibacterial properties. Our research explores the effectiveness of these plant-derived EVs against both planktonic phase cells and biofilms of B. cereus ATCC 11778.
Antibacterial and antibiofilm activity of potato (Solanum tuberosum cv. Laura) peel-derived extracellular vesicles against Bacillus cereus ATCC 11778 : [poster]
(Estonian University of Life Sciences, 2024) Ekanayake, Gayandi; Sapugahawatte, Dulmini Nanayakkara; Godakumara, Kasun; Midekessa, Getnet Balcha; Roasto, Mati; Andronowska, Aneta; Bhat, Rajeev; Fazeli, Alireza
Plant-derived extracellular vesicles (PDEVs) have recently captivated scientific interest due to their pivotal roles in intercellular communication. This study investigates the functional aspects and biocontrol potential of potato peel-derived extracellular vesicles against foodborne pathogen Bacillus cereus ATCC 11778, aligning with the concept of waste valorization.
Antibacterial and antibiofilm potential of potato peel derived extracellular vesicles against Bacillus cereus ATCC 11778: A proteomic perspective : [poster]
(Estonian University of Life Sciences, 2024) Ekanayake, Gayandi; Sapugahawatte, Dulmini Nanayakkara; Godakumara, Kasun; Midekessa, Getnet; Roasto, Mati; Bhat, Rajeev; Fazeli, Alireza
INTRODUCTION • Plant derived extracellular vesicles show great promise as antimicrobial agents due to their diverse cargos. • Bacillus cereus , a gram positive pathogen, causes infections and food spoilage, making its control crucial for food safety and public health. • Over a series of in vitro microbial assays Potato peel derived EVs (PPEV) have shown potential in controlling growth dynamics of B. cereus. • The aim is to understand the EV proteome’s role in the antimicrobial activity of PPEVs and elucidate their mechanism of action in silico.
Antioxidant and antibacterial activity of tea and mate extracts
(Estonian University of Life Sciences, 2026) Meremäe, Kadrin; Raudsepp, Piret; Rusalepp, Linda; Roasto, Mati
Consumers are increasingly interested in natural, plant-based additives as alternatives to synthetic compounds in food products. This study investigated the polyphenolic profiles, total polyphenol content (TPC), total antioxidant capacity (TAC), and antibacterial activity of aqueous and 30% ethanolic extracts of green tea, matcha tea, black tea, and yerba mate. Commercial teas (Camellia sinensis) and mate (Ilex paraguariensis) were purchased in Tartu, Estonia. The tea and mate leaves were powdered (< 1 mm), and extracts prepared with water or 30% ethanol. Polyphenolic compounds were analysed using HPLC-DAD-MS, TPC was quantified as gallic acid equivalents, and TAC was determined spectrophotometrically using the Folin-Ciocalteu method. Minimum inhibitory concentrations (MICs) against Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Campylobacter jejuni were determined by broth microdilution according to the EVS-EN ISO, 20776–1:2020 standard. In total, 28 polyphenolic compounds were detected, including hydroxybenzoic acids, hydroxycinnamic acids, flavanols, flavonols, and tea pigments. Mate extracts were rich in chlorogenic acids, while tea extracts contained higher proportions of flavanols, particularly epigallocatechin, epicatechin gallate, and epigallocatechin gallate. Ethanolic extracts of mate (5.16 ± 0.02 mg GAE/mL) and green tea (4.68 ± 0.08 mg GAE/mL) had the highest TPC, wheras matcha tea (5.50 ± 0.01 mg GAE/mL) and green tea (5.82 ± 0.00 mg GAE/mL) showed the strongest TAC. In aqueous extracts, mate and green tea had the highest TPC (3.02 ± 0.34 and 1.77 ± 0.03 mg GAE/mL, respectively), and the strongest TAC (4.05 ± 0.01 and 3.48 ± 0.10 mg GAE/mL). All extracts inhibited the growth of S. aureus, with MIC values ranging from 0.06 to 0.27 mg GAE/mL, and green tea extracts showed the strongest antibacterial activity. Mate extracts showed similar TAC and antibacterial activity in both aqueous and ethanolic extracts. TAC correlated most strongly with TPC (rS = 0.8), and among individual compounds, epicatechin gallate showed the strongest correlation (rS = 0.6). A moderate negative correlation (rS = − 0.6) between TPC and MICs indicated that higher polyphenolic content was linked to stronger antibacterial activity. In summary, ethanolic extracts of green tea were the most promising for further application in food composition due to their strong antioxidant and antibacterial properties. These findings highlight the potential of tea and mate extracts as natural alternatives to synthetic additives in the food industry.
Assessment of meat quality (freshness) with a simple device based on the contents of ATP breakdown products. The effect of plant materials on meat preservation
(Estonian University of Life Sciences, 2025) Sünter, Alar; Raudsepp, Piret; Püssa, Tõnu; Anton, Dea; Mäesaar, Mihkel; Rusalepp, Linda; Kuznetsov, Artur; Roasto, Mati
Plant material that could be used as a raw material for bioactive substances is usually discarded as waste from juice production. Therefore, we need knowledge about the possibilities of using residual plant material, for example, in preserving the freshness of meat during storage. The aim of the study was to evaluate the freshness retention of meats during storage in the refrigerator in the presence of various plant residues. Minced meats of chicken, pork, beef and trout were used. The plant additives were garlic (Allium sativum) bulbs, whole and seedless apples (Malus domestica); press residues of blackcurrant (Ribes nigrum) berries, chokeberries (Aronia melanocarpa), rowan berries (Sorbus sp.) tomatoes (Solanum lycopersicum), and rhubarb petioles (Rheum). The plant materials were dried at 50 °C and ground into a fine powder. The amount of powder mixed into the minced meats was 2%. The experiment lasted 14 days in a refrigerator at 4 °C. Samples were taken daily to analyze the freshness of the meat. One of the best ways to assess meat quality is to monitor the change in the breakdown products of adenosine triphosphate from adenosine triphosphate (ATP) > adenosine diphosphate (ADP) > adenosine monophosphate (AMP) > inosine monophosphate (IMP) > inosine (Ino) > hypoxanthine (Hx) > xanthine > uric acid. In AS Ldiamon, a cheap and simple device was developed to estimate the concentration of ATP and its breakdown products in meat samples. The operation of this instrument is based on well-known gel filtration principle, where the movement of smaller molecules (ATP degradation products) slows down during the run through the column. This device allows measuring the relative amounts of products that increase duringstorage. To correlate our results with information published, HPLC (Agilent 1100 series liquid chromatograph) was used as a second step to estimate the inosine monophosphate (IMP), inosine (Ino) and hypoxanthine (Hx) content of the samples. Fractions obtained by gel filtration, containing compounds below 5 kDa were stored at -20°C until further HPLC analyses. Best plant additives to keep meat freshness were press residues of tomato, blackcurrant and rhubarb. Both apples and garlic were less effective.
Covid-19 mõju mikrobioloogilisele toiduohutusele Euroopa Liidus ja Eestis
(Eesti Maaülikool, 2022) Roasto, Mati; Laikoja, Katrin; Mäesaar, Mihkel
Käesolev artikkel annab ülevaate zoonoossete toidupatogeenide toidus levimuse ning toidutekkeliste haigusjuhtumite suundumustest Euroopa Liidus (EL) k.a. Covid-19 pandeemia võimalikust mõjust toidutekkeliste mikrobioloogiliste haigusjuhtumite esinemisele. Zoonoos on otseselt või kaudselt loomulikul teel looma ja inimese vahel edasikanduv haigus või nakkus (PTA, 2022). Toidutekkelised haigused on infektsioonid või intoksikatsioonid, mis on põhjustatud saastunud toidu või vee kaudu organismi sattunud bakteritest, viirustest, parasiitidest või keemilistest ainetest. Toidu saastumine võib aset leida toidu (esma)tootmise, töötlemise ja tarbimisahela mis tahes etapis ning tuleneda keskkonnasaastest, sealhulgas vee, pinnase või õhu saastumisest, aga ka toidu mitte nõuetekoha- sest ladustamisest, töötlemisest või muul viisil käitlemisest (Roasto, 2019). Salmonellad, kampülobakterid ja enterohemorraagiline Escherichia coli on kõige levinumad toidupatogeenid, põhjustades igal aastal miljonitele inimestele kerge või raske kuluga haigusi, enamasti soolenakkusi, kuid mõnikord võivad need haigused põhjustada ka inimeste surma (WHO, 2022). Kõige sagedamini esinev zoonoos EL-is on juba alates 2005. aastast kampülobakterioos (Whitworth, 2021). Eestis registreeriti inimestel kam- pülobakterioosi rohkem kui salmonelloosi esimest korda 2013. aastal. Nii on see olnud ka järgnevatel aastatel Eestis.
Do phospholipolysis and bacteria primarily regulate linoleic acid oxidation in fresh meats?
(Estonian University of Life Sciences, 2026) Püssa, Tõnu; Rusalepp, Linda; Meremäe, Kadrin; Sünter, Alar; Raudsepp, Piret; Mäesaar, Mihkel; Anton, Dea; Elias, Terje
The release of polyunsaturated fatty acids (PUFA) from cell membranes by phospholipolysis followed by (per)oxidation, is the major integrated process in the oxidative spoilage of meat. Only free PUFAs are susceptible to oxidation. Rancid meat is an excellent medium for the growth of various microbes, which in turn contribute to the release and oxidation of new PUFA molecules. Due to dominance of linoleic acid (LA) among PUFAs, its oxidation of is the most important in meats. This study is the first attempt to quantitatively describe the oxidation of LA from start to finish, specifically to the toxic secondary oxidation product malondialdehyde (MDA). Oxidation begins after the release of LA from cell membrane phosphatidylcholines (PL), during which lysophosphatidylcholines (LPC) are formed under the catalysis of lipolytic phospholipases A (PLA 1 and 2) (EC 3.1.14). Process continues with combined sequential enzymatic and free-radical formation primary oxidation products called oxylipins (OL), and ends with the formation of secondary oxidation products, mostly various aldehydes, including MDA, which is toxic and mutagenic especially for bacteria. The two main enzymatic routes involved in LA oxidation are lipoxygenase (LOX) and cytochrome P450 oxidase (CYP450) pathways. Experimental. The lipolytic and oxidative processes in minced porcine, bovine, rainbow trout, and chicken meats were modified by six natural additives (powders of apple, black currant, aronia, tomato, garlic, and garden rhubarb (all 2% w/w)). During the 14-day storage at refrigerator temperature, the concentrations of LPCs 1 and 2 and MDA were determined periodically by LC-Q-ToF-MS and HPLC-DAD, respectively. Total counts of aerobic microorganisms and Pseudomonas spp. were estimated using ISO methods. Results. There is no clear correlation between concentration of MDA (or OLs) and LPC, but a zigzag temporal pattern exists that generally reflects the two main (lag- and log-) phases of the growth of aerobic microorganisms and Pseudomonas spp. During the first 1–4(6) days, the content of LPCs and MDA is positively correlated due to the autooxidation of LA. Mostly between days 6–8, the LPC content drops, whereas the production of OLs and MDA continues. The reserve of LPCs from autooxidation is obviously depleted around the 8th day. However, here the log phase of microbial growth starts, providing a fresh supply of LA and other PUFAs. The rapid increase in the content of LPCs and MDA after the 8th day is especially distinct in meat with tomato powder. Plant additives modulate the process by either accelerating or slowing down different phases. The described pattern is best visible in porcine meat, less so in beef and not at all in trout and chicken meats due to the low level of free LA throughout the whole oxidation process. Conclusion: In order to purposefully extend the shelf life of minced meats, in addition to the antibacterial and antioxidant (mostly radical scavenging) effects, the antilipolytic effects of additives should also be taken into account. The research in this topic is ongoing.
The effect of pasteurized milk extracellular vesicles on bacterial growth
(Estonian University of Life Sciences, 2023) Sapugahawatte, Dulmini Nanayakkara; Midekessa, Getnet Balcha; Godakumara, Kasun; Prasadini, Madhusha; Kodithuwakku, Suranga; Roasto, Mati; Andronowska, Aneta; Fazeli, Alireza
Extracellular vesicles (EVs) are released by cells and have a lipid bilayer structure. EVs harbor various molecules, including proteins, RNAs, and DNAs. Studies of mammalian EVs are increasingly attracting the interest of researchers; however, there are only few studies of nanoparticles in food. Milk-derived EVs can survive high temperatures and digestion process, while retaining their biological activity. This study investigated the effect of pasteurized cows’ milk derived EVs on growth of five different bacteria. Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 53868, Bacillus subtilis, Bacillus cereus and Pseudomonas aeruginosa with a concentration of 1x107 CFU/ml were separately co-cultured with pasteurized milk derived EVs (1x109 EVs/μl) in Muller Hinton broth. The bacterial growth was monitored as absorbance at 620 nm over 24 hours. Bacteria treated with phosphate buffer solution (PBS) were considered negative control throughout the experiment. The percentage bacterial growth difference was COMBIVET & OH-BOOST JOINT CONFERENCE 2023 55 determined with respect to negative control and results expressed as mean ± standard error of mean. All analyses were performed in three biological triplicates and each biological replicate consisted of three technical replicates. Co-culture of bacteria with milk EVs demonstrated that EVs could decrease the growth of S. aureus, B. subtilis, B. cereus and P. aeruginosa. Highest growth inhibition was observed for B. subtilis (33.9% ± 2.4) followed by B. cereus (18.1% ± 3.7) at 6 hours of incubation. S. aureus and P. aeruginosa growth were inhibited by 12.9% ± 1.3 and 9.9% ± 3.5 respectively after 9 hours incubation. Only the S. aureus growth inhibition at 9 hours was statistically significant (P=0.022) according to T-test. However, E. coli growth was not affected by milk EVs compared to the control. In conclusion, the dietary EVs can be absorbed by bacteria and pasteurized milk derived EVs has a selective inhibitory activity on the growth of some bacteria.
The Effect of Pasteurized Milk Extracellular vesicles on Bacterial Growth : [poster]
(Estonian University of Life Sciences, 2023) Sapugahawatte, Dulmini Nanayakkara; Midekessa, Getnet Balcha; Godakumara, Kasun; Prasadini, Madhusha; Kodithuwakku, Suranga; Roasto, Mati; Andronowska, Aneta; Fazeli, Alireza
Milk-derived extracellular vesicles (mEVs) have gained attention for their potential biological activities, including antibacterial properties and they can carry bioactive molecules. The mEVs can survive high temperatures and digestion processes while retaining their biological activity. Studies of mammalian EVs are increasingly attracting the interest of researchers; however, there are only a few studies of mEVs’ antimicrobial effect.
Effective suppression of Staphylococcus aureus ATCC 25923 growth by pasteurized milk-derived extracellular vesicles : [poster]
(Estonian University of Life Sciences, 2024) Sapugahawtte, Dulmini Nanayakkara; Godakumara, Kasun; Mäesaar, Mihkel; Ekanayake, Gayandi; Midekessa, Getnet Balcha; Prasadini, Madhusha; Kodithuwakku, Suranga; Roasto, Mati; Andronowska, Aneta; Fazeli, Alireza
Research highlights the potential of pasteurized cattle milk-derived extracellular vesicles (EVs) as natural antimicrobials against Staphylococcus aureus, addressing food spoilage and safety concerns. These bioactive membrane-bound particles present promising avenues for enhancing microbial food quality and safety, featuring the significance of exploring EVs as novel antimicrobial additives in food preservation strategies.
Effective suppression of Staphylococcus aureus ATCC 25923 growth through periodic dosing of pasteurized milk-derived extracellular vesicles
(Universidad de Burgos, 2024) Sapugahawtte, Dulmini Nanayakkara; Godakumara, Kasun; Mäesaar, Mihkel; Ekanayake, Gayandi; Midekessa, Getnet Balcha; Prasadini, Madhusha; Kodithuwakku, Suranga; Roasto, Mati; Andronowska, Aneta; Fazeli, Alireza
There is rising interest in extracellular vesicles (EVs) as natural antimicrobials against food spoilage and ensuring food safety. These membrane-bound particles exhibit bioactive properties, making them intriguing for scientific exploration. Our investigation outlines the antimicrobial efficacy of pasteurized cattle milk-derived EVs against Staphylococcus aureus, offering novel insights into natural antimicrobial agents for addressing microbial food quality and safety.
EMÜ VLI toiduhügieeni ja -ohutuse üksuse õppe ja teadustöö : [esitlus]
(Eesti Maaülikool, 2024) Roasto, Mati
Toiduohutuse seminar "EMÜ VLI toiduhügieeni ja –ohutuse üksuse õppe- ja teadustöö, projektide PRG1441 ja TEM-TA52 tutvustus Regionaal- ja Põllumajandusministeeriumi Toiduohutuse osakonnale", 14.11.2024, Eesti Maaülikool, Tartu.
EMÜ VLI toiduhügieeni ja –ohutuse üksuse teadustöö ning koostöövõimalused ettevõtetega : [esitlus]
(Eesti Maaülikool, 2023) Roasto, Mati
Toiduhügieen ja selle eesmärgid: • Toiduhügieen on kõik tingimused ja meetmed, mis on vajalikud toidu ohutuse ja sobivuse tagamiseks toiduahela kõigis etappides – Codex Alimentarius, Food Hygiene, Fourth Edition, Rome 2009. • Toiduhügieeni eesmärk on kaitsta toitu saastumisohu eest e. toidu kaitsmine mikrobioloogilise, füüsikalise ja keemilise saastumise eest – toidu kontaminatsiooni ennetamine või minimaliseerimine. • Takistada mikroobide paljunemist tasemeteni, mis võivad põhjustada tarbijate haigestumist või toidu liiga kiiret riknemist: – hävitada toidus esinevad patogeenid täielikult või tasemeteni, mis ei ületa seadusandluses kehtestatud piirmäärasid. – termolabiilsete toksiinide hävitamine. • Teada on ~200 toidutekkelist haigust.
Food hygiene and –safety research in EMU : [presentation]
(Estonian University of Life Sciences, 2023) Roasto, Mati
Rahvusvahelise projekti INTEREST ("Uuenduslikud tehnoloogiad väärtuslike ühendite saamiseks põllumajandussaaduste ja mereandide tootmise kõrvalproduktidest ja nende toidutoodetes kasutamiseks"; projekti kirje: V230113PKANPA) seminaril prof Mati Roasto suuline ettekanne „Food hygiene and safety research in EMU“.
Furan content in commercial baby foods produced in Estonia
(Estonian University of Life Sciences, 2024) Jalakas, Sirje; Mäkelä, Susanna H. M.; Roasto, Mati; Elias, Terje
The aim of this study was to analyse the Estonian surveillance data on furan content in baby food. Organic baby food pouches were collected under surveillance program of the Agriculture and Food Board in 2021 and 2022. Baby foods were collected from Estonian retail markets. Materials included eighteen commercial organic baby food pouches samples from 2021 and twenty samples from year 2022. Products were categorized to the following groups: vegetable-based baby foods, vegetable-meat based baby foods and fruits-based baby foods. Analyses were performed in Eurofins WEJ Contaminants GmbH laboratory, in Germany. The determination of furan in foodstuffs was done by gas chromatographic headspace analysis (headspace GC/MS) according to JCFU4, CON-PV 00572 (2021-03) HS-GC-MS method. Quantification limit was 5 μg kg-1. Furan contents of baby foods of various compositions were different. In 2021 and 2022, a total of 38 infant food samples were analysed for furan content. The majority of samples analysed were fruit-based infant foods (n = 27), with fewer vegetable-based samples (n = 3) and vegetable meat based food samples (n = 8). The highest average furan levels were found in vegetable meat-based infant foods (120 μg kg-1). In contrast, fruit-based infant foods had an average furan level of 7.40 μg kg-1. From the category of fruit-based foods, the highest furan content was detected in Lingonberry-blueberry-rye porridge. In these products the furan content was 17 and 25 μg kg-1, respectively. The main components added to cereal-based infant foods were fruits, but since cereal-based ingredients were also added, their furan content was slightly higher than that of purely fruit-based infant foods. Difference was found between fruit- and vegetable-based baby food groups. Vegetable-based infant foods had an average furan level of 43 μg kg-1. All fruit-based samples contained similar amount of furan (SD ± 4.6). Both vegetable-based and vegetable-meat-based groups had high dispersion between the data indicating that they contain furan in very different amounts (SD ± 36.81 and ± 67.78). Based on the results of statistical comparison between studied food groups, it can be concluded that there was significant difference (P < 0.05) between the furan content of each baby food group. The highest median was in the vegetable-meat-based group and the least was in the fruit-based group. Vegetable-based foods usually require higher temperatures and/or longer cooking times, which potentially increases the furan formation. Vegetable- and vegetable-meat-based food groups contained higher amounts of furan compared to fruit-based food groups. The furan content of these three food groups were compared and a significant difference was found. In this study, the highest furan content was in the vegetable-meat-based food group. Furan formation in baby foods is a significant safety concern and strategies to reduce the formation of furan should be addressed.
Growth dynamics of microorganisms in rainbow trout marinated with fruit and berry pomaces
(Estonian University of Life Sciences, 2024) Roasto, Mati; Mäesaar, Mihkel; Anton, Dea; Rätsep, Reelika; Elias, Terje; Meremäe, Kadrin
In recent years, there has been an increasing trend in food technology to increase the use of various plant-origin materials including fruit, and berry pomaces, a by-products of juice production, in the composition of food of animal origin. This is mainly because of potential health benefits of plant derived bioactive components to human health. Also, this is in good agreement with the principles of the circular bioeconomy. The use of berry pomaces reduce the food waste and provides added value to the final products. The aim of the study was to evaluate the effect of apple, black currant, rhubarb or tomato pomace aqueous extracts containing marinades on the growth dynamics of microorganisms in raw rainbow trout within the determined study period. Fresh rainbow trout (Oncorhynchus mykiss) fillets were purchased from a local fish farm. The pomaces were obtained after juicing of the apples (Malus domestica Borkh.), black currants (Ribes nigrum L.), rhubarbs (Rheum rhaponticum L.) and tomatoes (Lycopersicon esculentum Mill.). Aqueous pomace extracts were prepared in a ratio of 1:10 (w/v), calculated for a solids content of 10%. The pomace extracts were pasteurized at 80 ºC for 20 minutes, sealed airtight in glass bottles and cooled. Finally for each pomace extract the 3% sugar, 3% salt, 1% acetic acid and 0.25% citric acid were added to obtain the marinade. Enumeration of aerobic mesophilic microorganisms, yeasts and moulds, presumptive Pseudomonas spp., and L. monocytogenes was performed according to the ISO standards. The challenge test in accordance with the technical guidance document (version 4 of 1 July 2021) of the European Union Reference Laboratory for L. monocytogenes was carried out to determine the growth potential (δ) of L. monocytogenes in marinated fish samples. It was found that in most of the samples the number of aerobic mesophilic microorganisms increased during the 22-day study period. However, interestingly in all samples, there was a decrease in the number of Pseudomonas spp. from 3.42 log10 cfu/g to 1.00 log10 cfu/g. Also, the numbers of moulds and yeasts were low in all tested samples throughout the study period remaining between 1.00 and 2.95 log10 cfu/g. The growth potential of L. monocytogenes was lower than 0.5 log10 cfu/g in all tested samples during the 15-day challenge period, which means that the marinated product did not support the growth of L. monocytogenes. Comparing the results of initial and final numbers of L. monocytogenes, a tenfold decrease in the average counts of the pathogen was counted in the black currant pomace, followed by the apple pomace and rhubarb pomace fish samples. Within the entire study period, the lowest average numbers of L. monocytogenes were observed in the black currant pomace containing fish samples compared to the control. On the final day of the durability study, day 15, the lowest growth potential of L. monocytogenes was found for black currant pomace and apple pomace containing marinated fish samples. The use of apple, black currant, rhubarb and tomato pomaces in marinades can ensure a sufficiently long and microbiologically safe shelf-life for the marinated raw rainbow trout products.
Growth dynamics of microorganisms in rainbow trout marinated with fruit and berry pomaces : [poster]
(Estonian University of Life Sciences, 2024) Roasto, Mati; Mäesaar, Mihkel; Anton, Dea; Rätsep, Reelika; Elias, Terje; Meremäe, Kadrin
• In recent years, there has been an increasing trend in food production to use various plant-origin materials including fruit, and berry pomaces, a by-products of juice production, in the composition of food of animal origin [1 2]. • This is mainly because of potential health benefits of plant derived bioactive components to human health [3[. • Also, it is in a good agreement with the principles of the circular bioeconomy. The use of berry pomaces reduce the food waste and provides added value to the final products [4].
Growth potential of L. monocytogenes in ready-to-eat minced meat samples enriched with plant powders
(Faculty of Pharmacy, University of Helsinki, 2023) Koskar, Julia; Roasto, Mati; Meremäe, Kadrin; Elias, Terje; Mäesaar, Mihkel; Rätsep, Reelika
Listeriosis is the fifth most frequently recorded human zoonosis in the European Union and one of the most serious foodborne diseases. Regulation (EC) No 2073/2005 lays down the microbiological criteria for Listeria monocytogenes in ready-to-eat (RTE) foods. In case a food business operator wants to apply the numeric criterion of 100 cfu/g to RTE food, a challenge test needs to be performed in accordance with the European Union Reference Laboratory for Listeria monocytogenes (EURL Lm) technical guidance document on challenge tests and durability studies regarding L. monocytogenes. The aim of this research is to provide an overview of the possibilities of inhibiting the growth of L. monocytogenes in minced meat products enriched with plant powders.
Growth potential of Listeria monocytogenesin ready-to-eat minced meat samples enriched with plant powders : [poster]
(Estonian University of Life Sciences, 2023) Koskar, Julia; Meremäe, Kadrin; Elias, Terje; Mäesaar, Mihkel; Rätsep, Reelika; Roasto, Mati
Listeriosis which is one of the most severe foodborne illnesses, ranks as the fifth most commonly reported zoonosis among humans in the European Union To ensure the safety of ready to eat ( foods, Regulation ( No 2073 2005 has established microbiological criteria for Listeria monocytogenes If a food business operator intends to use the numeric criterion of 100 cfu/g for RTE food, a challenge test must be conducted in compliance with the technical guidance document issued by the EU Reference Laboratory for L monocytogenes (EURL Lm Numerous plants have been shown to be effective in inhibiting microbial growth in food The use of plant powders with antimicrobial properties in food manufacturing requires compliance with consumer demands for microbiological safety, nutritional value, and sensory properties The aim of this study was to assess the growth potential of L monocytogenes in minced meat products enriched with plant powders.

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